and now Woodie was talking about visiting her relatives again and having Mike's marinade sloshed all over some chicken kebabs. Now that got me craving all over again! Only I wanted beef, not chicken for what seems like the 112th time this month. So the Griller did me a favor and ran to the butcher to pick up some sirloin and a skirt steak for Miss Picky! A skirt steak kebab will work for her. and all those grilled vegetables. Served on a bed of rice from the local Middle Eastern/Israeli grocery here in town. They called it Mejedra. Rice, lentils and onions. Lots of flavor. I've googled it. Tons of spellings, and recipes. I think I could make it myself. But they make it so good, why bother? So I didn't.
Here's the link to the marinade with the wings... Mikey's Jamaican Jerk Wings!
Here's the link to the Tuna Satay... Tuna Satés with Wasabi Mayo!
Jamaican Jerk Vegetable and Beef Kebabs, Tuna Satés ready for the grill!
Soak the bamboo skewers in water for an hour, use two skewers for each kebab to prevent the food from rolling around or falling off! We didn't lose a piece to the grill, we did lost a piece or two to the Griller! He's had dibs on first taste!
Grilled and ready to plate!
Tuna Satés with Wasabi Mayo
posted by Ilisa at The Ramen Chronicles blog
You can cut this recipe in half for a smaller group.
1 1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup soy sauce
1 1/2 tablespoons sugar
juice of one lemon
5 tablespoons wasabi paste, or to taste
4 12-ounce tuna steaks, cut into 1-inch cubes
Stir all ingredients together. Put tuna cubes in a bowl and cover with 1 cup (or more, if needed) of the wasabi mixture. Marinate in the refrigerator overnight. Put remaining wasabi mixture in a bowl for dipping and refrigerate overnight.
Either sear tuna in a very hot pan with olive oil, just a minute each side, or stick it on a prepared skewer and grill over very hot coals for a few minutes each side. Serve tuna satés with chilled wasabi mayo for dipping.
Mikey's Jamaican Jerk Marinade
4 Scotch Bonnet chilies (or any hot pepper, amount depending upon your taste - we use much less than called for!)
1 bunch scallions (both white & green parts, trimmed and coarsely chopped
2 shallots - halved
1 small onion - quartered
2 cloves of peeled garlic
1 tablespoon grated fresh ginger
2 teaspoons chopped thyme or 1 teaspoon dried
2 teaspoons ground allspice
3 tablespoons canola oil
3 tablespoons soy sauce
3 tablespoons lime juice
2 tablespoons packed brown sugar
2 tablespoons salt
1 teaspoon ground black pepper
1 cup of water
This is enough to marinate 4 pounds of meat
Combine chiles, scallions, shallots, onion, garlic, ginger, thyme, allspice, oil, soy, lime juice, sugar, salt, pepper, and water. Blend in a blender until smooth. Marinate from a few hours to several days and grill until done.