Ginger Vinaigrette

I was using the same ginger salad dressing recipe for years and it’s delicious, but it’s a pain to make because it has a lot of ingredients and you have to use a blender. So I came up with an easier recipe, and it’s very good. Here you go. 

For the ginger, instead of having to mince it myself every time, I buy frozen puréed ginger and let it thaw before I make the salad dressing (they sell frozen garlic, too, but I haven’t tried that yet). The brand is Dorot Gardens Crushed Ginger. For the tomato paste, I just have a tube of tomato paste that I keep in the fridge (it’s also great for when I want to make tomato basil vinaigrette). 

1/2 cup vinegar

3/4 cup canola oil

1 T ginger, puréed or very finely minced

1 T tomato paste 

1 T soy sauce 

1 tsp honey

1 clove garlic, crushed

1/2 tsp salt

1/4 tsp pepper

Put everything in a salad dressing container and shake, whisk, or blend to combine. Add more ginger if you like. 

Pumpkin Spice Margarita

I made pumpkin spice syrup to put in my coffee and then heard that Pumpkin Spice Margaritas are a thing, so I made one. And it was actually really good! None of this is my recipe (I got the syrup recipe from America’s Test Kitchen) but if you want to make a Pumpkin Spice Margarita too (or just the pumpkin spice syrup), here you go. The syrup is also great in coffee and should keep about a week in the fridge. Straining it took awhile and I’m not sure if it’s really necessary to strain it. Or you could just buy some pumpkin spice syrup and skip straight to making a margarita. 

First, mix up the pumpkin spice:

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground allspice

Next, make the syrup:

1 ½ cups water
1 ½ cups sugar
4 tsp pumpkin spice

¼ cup pumpkin purée 
¼ tsp vanilla extract

Bring water and sugar to boil in a small saucepan over medium heat. Whisk in pumpkin spice and purée, reduce heat to low, and gently simmer for 20 minutes until flavors meld and syrup thickens slightly.

Using fine-mesh strainer with cheesecloth, strain mixture into medium bowl, squeezing cheesecloth to extract as much liquid as possible; discard solids and stir in vanilla extract. (Pumpkin spice syrup can be stored in an airtight container for up to 1 week.)

Then, make the margarita: 

2 oz tequila reposado (I use Hornitos)

1 oz fresh lime juice

1/2 oz Cointreau 

1 oz pumpkin spice syrup

garnish: 1 cinnamon stick

If desired, make a spiced salt rim for the glass first. Mix some coarse kosher salt with a little bit of the pumpkin spices (at least cinnamon and/or nutmeg). Wet the edge of a 10 oz cocktail glass with lime juice, then dip the edge of the glass in the spiced salt. Add some ice to the glass. 

Add the margarita ingredients to a shaker with ice. Shake until chilled then strain into the cocktail glass. Garnish with a cinnamon stick. 

Frozen Midori Sour Margarita

Here’s another margarita mashup, a cross between a margarita and a Midori sour. It’s one of my favorites and it’s not too sweet or too sour. It’ll taste better with Cointreau, and it’ll be a light lime green color, but if you want it to be greener you can use blue curaçao (or you could add 1/2 oz blue curaçao in addition to the Cointreau).

2 oz tequila

1 1/2 oz Midori

3/4 oz lime juice

3/4 oz lemon juice

1/2 oz Cointreau or blue curaçao 

1 oz simple syrup

about a cup or so of ice

Blend it all up in a blender and serve in a large margarita glass (the glass probably needs to hold at least 14 ounces). Garnish with a lime wedge, or a lemon wedge, or a piece of green melon. 

Frozen Tropical Fruit Punch Margarita

This one might seem a little over the top because of the number of ingredients, but what happened is that I freeze extra juice in half ounce cubes (I found the perfect ice cube trays for that) and after awhile I ended up with half ounce portions of all of these juices in my freezer except for the lime (you know what, I should start freezing lime juice too). And I have a squeeze bottle of cream of coconut in the fridge. So I thought why not try all of the tropical ingredients at once? And it turned out just as good as you might imagine. If you don’t have one of the juices just use what you have, it’ll be good anyway. 😋🏝🍹

2 oz tequila

1 oz lime juice

3/4 oz Cointreau

1/2 oz pineapple juice

1/2 oz mango nectar

1/2 oz guava nectar

1/2 oz passionfruit purée

1/2 oz cream of coconut

1/2 oz grenadine

1 cup ice (or more, if juices not frozen)

Blend until smooth. Use frozen juices if you can, so you don’t have to use as much ice. Add more grenadine or cream of coconut if it’s not sweet enough, or lime juice if it’s too sweet. You will need a glass that holds at least 16 oz. 

PS: I’m into origami and made the cocktail umbrella myself! This one is a lot bigger than a normal cocktail umbrella, but I love it (later I made one that’s much smaller).

Vinaigrette and variations

I have salad for lunch most days so I’ve come up with a few vinaigrette salad dressing variations to keep it interesting. I just start with the basic recipe (which is plenty good on its own) and add one or more things to it. You might want to adjust the amounts of mustard and honey to taste. For the Greek and cilantro-lime, juice the lemon or limes, then add vinegar to the juice to make 1/2 cup (and use this instead of the 1/2 cup of vinegar in the basic recipe).

The basic recipe:

3/4 cup canola oil

1/2 cup white balsamic vinegar

1 clove garlic, crushed

1 teaspoon Dijon mustard

1/2 teaspoon honey

1/2 teaspoon salt

black pepper to taste

Put everything in a salad dressing container and shake, whisk, or blend to combine.

Variations:

ranch: add 1 tsp ranch spice mix

curry: add 1/2 tsp curry powder

Italian: add 1/2 tsp Italian spice mix

tomato-basil: add 1 T tomato paste, 1 T finely minced fresh basil

fresh herb: add 1-2 T various finely minced fresh herbs

Greek: juice of 1 lemon + vinegar, 1/2 tsp dried oregano, 1/2 tsp dried dill

cilantro-lime: juice of 2 limes + vinegar, 1 T finely minced fresh cilantro

Frozen Fuzzy Navel Margarita

A fuzzy navel is just peach schnapps and orange juice, but I added some things to make a fuzzy navel margarita and it turned out great. Yum! 

If you happen to live in an area with an HEB, they have peach nectar on the juice aisle in little juice boxes. For the orange juice, I just juice a mandarin or clementine (I always have a big bowl of them on the counter) instead of a regular orange and it’s often the perfect amount. 

2 oz tequila
1 oz orange juice
1 oz peach nectar
3/4 oz lime juice
1/2 oz triple sec
1/2 oz peach schnapps
1 oz simple syrup or peach syrup
1/2 cup frozen peaches
1 cup ice

Blend until smooth. Garnish with an orange wheel or peach wedge. 

Grapefruit Gin Sour

I made grapefruit syrup and then made a gin sour with grapefruit juice and the grapefruit syrup. It was super good. I only used one grapefruit, about 1/4 of it for the ounce of juice for the cocktail, and the rest of it for the grapefruit syrup (which made about 4-5 ounces of syrup). 

To make grapefruit syrup, gently heat equal parts fresh grapefruit juice and granulated sugar and stir until the sugar is dissolved (instead of a saucepan, I used a Pyrex measuring cup and heated the mixture about 30 seconds or so in the microwave). You don’t actually have to heat it at all, but it makes the sugar dissolve faster. Just don’t cook the juice. For a little extra flavor, zest the grapefruit and add the zest too. If using zest, let it steep for 30 minutes or so and then strain out the zest. Extra syrup can be used for more cocktails (such as a grapefruit margarita, a paloma, a grapefruit mojito, or in a Hemingway daiquiri instead of plain simple syrup) or would also be great in sparkling water. 

2 oz Hendrick’s gin

1 oz fresh grapefruit juice

1 oz fresh lemon juice

1/2 oz grapefruit syrup

1/2 oz elderflower liqueur (or triple sec)

Shake with ice and fine strain into a cocktail glass. Garnish with a bit of grapefruit or with a lemon wheel. 

Also good: just 2 oz gin, 1 oz lemon juice, and 1 oz grapefruit syrup.

Grapefruit Mint Margarita

I had about 1/4 of a grapefruit, my mint plant is huge, and the new elderflower liqueur I bought (St. Germain) smells like grapefruit, so I made a grapefruit mint margarita. It was really good, definitely worth repeating. If you don’t have elderflower liqueur you can use Cointreau (or another good orange liqueur) instead. If you don’t have mint just leave it out and you’ll still have a perfectly good margarita. I’m thinking of making grapefruit syrup next time, to use instead of the simple syrup.

8 mint leaves
2 oz tequila

1/2 oz elderflower liqueur (or Cointreau)

3/4 oz lime juice (about 1 lime)
1 1/2 oz grapefruit juice
1 oz simple syrup

garnish: mint sprig 

Muddle the mint with the lime juice, then add the other ingredients and shake with ice until cold. Strain into a cocktail glass with fresh ice. Garnish with a mint sprig. 

UPDATE… For a frozen version, increase the grapefruit juice to 2 ounces and the elderflower liqueur to 3/4 ounce, be sure to strain out the mint leaves (after muddling with the lime juice), then blend with 1 cup ice. I also used 1 ounce homemade grapefruit syrup instead of the simple syrup. It was very good and a very pretty color. 

Hurricane Margarita

So I ordered some passionfruit purée and made a hurricane cocktail with it (yum) and I had quite a lot of extra passionfruit purée so later I decided to try making something with the ingredients from both a hurricane and a margarita, and here you go. It’s very good. A+ recommended. Apparently Texas Roadhouse also has a “hurricane margarita” but this is not that recipe. Their version has pineapple juice instead of passionfruit, and a lot of grenadine. Incidentally, I used homemade grenadine in mine, it’s really easy to make and it’s a lot better than the store bought kind. And I used freshly squeezed orange juice and lime juice (you don’t need much for this recipe). If I have one, I'll just juice a mandarin orange instead of a regular orange. 

 
1 oz tequila
1 oz aged rum
1 oz passionfruit purée 
1/2 oz orange juice
1/2 oz lime juice
1/2 oz grenadine

1/2 oz Cointreau

Garnish: orange wheel and maraschino cherry

Shake all of the ingredients with ice in a cocktail shaker, then strain into a cocktail glass filled with fresh ice. Garnish with an orange wheel and a maraschino cherry. 

Ranch Dip or Dressing

There is a preservative sensitivity in my household, and it’s a preservative that’s used in a lot of bottled salad dressings, so I’ve been trying to find an easy everyday ranch dressing recipe to use instead and this one’s pretty good. I like it best as a dip but you can thin it with milk or water to make it a salad dressing. I wanted to use a dried spice mix I can keep in the pantry (instead of having to find and chop up a bunch of fresh herbs and whatnot), and I didn’t want to have to use a lot of other ingredients, so it’s just sour cream or mayonnaise, spice mix, lemon juice, and salt. I prefer sour cream, my husband prefers mayonnaise, or any combination of the two is pretty good. If you’re avoiding dairy, you can use just mayonnaise - most kinds of mayonnaise have no dairy in them. 

For this recipe, you’ll have to mix up a batch of the spice mix and you’ll have extra leftover, but it’d probably be really good as a seasoning for chicken or pork, or vegetables, or a cheese ball, or on popcorn. It's also great if you add it to a basic vinaigrette. Or save the extra for another batch later. I make a lot of it so that I can make multiple batches before I have to mix up more spices. 

SPICE MIX
2 parts dried parsley
2 parts garlic powder
2 parts onion powder
2 parts dried onion flakes
1 part dried dill weed
1 part ground black pepper
1 part dried chives

Use a teaspoon to measure out each part to make enough for one batch (plus a little extra), or use a tablespoon to make enough for five batches (plus a little extra). Grind up the dried parsley, onion flakes, and dried chives with a mortar & pestle or spice grinder if you want a smoother consistency. Don’t grind up the pepper too finely or it’ll be too strong (or measure out whole peppercorns and then grind them up). Mix well. Store the extra in a spice jar. 

DIP / DRESSING
1 cup sour cream or mayonnaise
2 tablespoons spice mix 
1 teaspoon salt, or to taste (not needed if you use only mayonnaise)
juice of half a lemon, or to taste
milk or water to desired consistency 

Mix together the sour cream or mayonnaise, spice mix, and lemon juice. Add salt if using sour cream. If you use sour cream and want to thin it out to make it a salad dressing, add splashes of milk or water and mix well until it’s the desired consistency. If it tastes like it needs a little more of something, add more lemon juice and salt. Chill for an hour to let the flavors develop. 

Makes about 1 cup. Should keep for up to a week in the fridge. 

Melon Martini

I wanted to make a green cocktail for St. Patrick's Day, and came up with the following. And it’s so good! Tart and fruity but not too sweet, and a pretty emerald green color. I’m definitely going to be making more of these, even when it’s not St. Patrick’s Day. You can use gin or vodka (or maybe white rum or tequila). I prefer gin and used Hendrick's. I used both lemon and lime juice, but you can use one or the other or any combination of the two. If you don’t have blue curaçao, you can use triple sec instead but the drink will be a lime green color instead of an emerald green.

1 oz gin or vodka

1 oz Midori or other green melon liqueur 

1 oz fresh lemon or lime juice 

1/2 oz blue curaçao

1/2 oz simple syrup 

garnish: maraschino cherries or an orange slice

Shake with ice in a cocktail shaker until very cold, then double strain into a martini glass. Garnish with maraschino cherries or an orange slice.

Frosty’s Pizza Dough

I got this from:  https://www.youtube.com/watch?v=IAOH2YjPoV0

I make pizzas at home sometimes and this is the dough recipe I use. It’s great and it’s pretty much foolproof. Make it the day before so it can prove overnight in the fridge. It’s probably fine to use all purpose flour, but I always use bread flour. I divide the dough into 4 dough balls, for dinner-plate sized pizzas. The dough balls fit perfectly (even after they puff up) in 2-cup plastic containers. If you do 2 dough balls, you’ll probably need 4-cup containers. The dough should be fine in the fridge for a few days if you don’t get around to making the pizzas the next day. 

1 cup water at 105 F
1 1/4 teaspoon active dry yeast
2 teaspoon sugar
1/2 teaspoon salt
3 cups flour
2 tablespoons vegetable oil or olive oil

Put first four ingredients and 1 cup flour in a mixer with a dough hook. Mix about 30 seconds on the lowest speed. Add 2 tablespoons oil. Add 2nd cup flour. Mix about 30 seconds at medium speed. Add 3rd cup flour. Mix on medium speed about 8 minutes. 

Divide and shape dough into 2 or 4 equal balls. Spritz plastic containers with cooking spray. Put each dough ball in a container, cover with a lid, and chill overnight in the fridge. 

On the day you want to actually make the pizzas, take the dough out of the fridge at least 30 minutes ahead of time to warm up. 

When I bake pizzas, I use a baking steel which is a big slab of steel that I keep in the oven. Most people probably have a pizza stone (if they have anything for this) and I think the procedure is pretty much the same. I preheat the oven for an hour at the hottest it’ll go (550F), then launch each pizza onto the baking steel with a pizza peel (spread semolina or corn meal on the peel before putting the dough on it, so the dough will slide off the pizza peel). Each pizza takes about 5-6 minutes. 

Greek Salad Dressing

There are many Greek Salad Dressing recipes, this one is mine. Might want to add a little extra honey (to be honest I don't measure the honey). For the salad, be sure to add feta cheese and for the veggies I usually do romaine lettuce, cucumber, green bell pepper, olives, celery, cucumber, artichoke hearts, and tomato. 

3/4 cup canola oil
juice of 1 lemon plus white balsamic vinegar to make 1/2 cup
1 clove garlic, crushed or finely minced
1/2 tsp dijon mustard
1/2 tsp honey
1/2 tsp dried oregano
1/2 tsp dried dill
1/2 tsp salt
black pepper to taste

Put everything in a salad dressing container and shake, whisk, or blend to combine.

My Margarita

For a long time I never tried to make a margarita at home because I thought I had to find a good margarita mix, and all of the mixes I’d ever tried were not very good. But technically, a traditional margarita only has 3 ingredients (tequila, lime juice, triple sec), and all you really need to do is figure out which tequila and triple sec to buy. Anyway, I started with a traditional recipe and after a few iterations I added a couple of things, and this is what I make now when I say I’m making a margarita (and it’s so good!). 

For best results, use freshly squeezed juices and a good tequila. You could try leaving out the simple syrup but it might be too sour. For the tequila, I use Hornitos Reposado. For the triple sec, I use Cointreau. Often I also add 1/2 an ounce of Luxardo cherry liqueur or some fresh mint (or both). It’s also good with 1/2 oz Midori. And I’ve got a list of other things to try sometime: amaretto, passionfruit purée, pineapple juice, peach liqueur, raspberry liqueur, cranberry juice, avocado (a local restaurant makes avocado margaritas and they are very popular).

juice of 1 lime

juice of 1 lemon

juice of 1 mandarin or clementine

2 oz tequila

1 oz simple syrup (or to taste)

1/2 oz triple sec

Optional additions: 1/2 oz cherry liqueur or Midori, or fresh mint

Shake with ice until chilled and strain into a margarita glass, cocktail glass, or lowball glass. Garnish with a lime wheel or wedge. 

To make a frozen version, add a little more lime juice and simple syrup, and blend it in a blender with about a cup of ice or frozen watermelon (and you’ll need a bigger glass). 

If you just want to make a classic margarita, here’s a recipe that should be good:

https://www.seriouseats.com/recipes/2015/04/classic-margarita-recipe-tequila-cocktail.html

Curry Vinaigrette

A household favorite. Also great if you leave out the curry powder, or if you substitute paprika for the curry powder. The mustard I use is Schaller & Weber's “Bavarian Sweet & Spicy” but Dijon mustard would probably be fine. If you use a different kind of vinegar, you might need to water it down just a little.

3/4 cup canola oil
1/2 cup white balsamic vinegar
1 smallish clove garlic, crushed
1 teaspoon mustard
1/2 tsp honey
1/2 tsp curry powder
1/2 tsp salt
black pepper to taste

Put everything in a salad dressing container and shake, whisk, or blend to combine.

Beef Taco Meat

This is a recipe for TexMex beef taco meat that I adapted after looking at a bunch of other recipes. I used to just use those taco seasoning packets from the grocery store, but this is much much better. It’s not spicy (not spicy-hot, I mean) but has tons of flavor.

The celery is probably not essential but one of my favorite TexMex restaurants puts celery in their taco meat. The Worcestershire sauce is not a TexMex thing and was added on a whim, so it might be ok to leave it out, too, but it adds a certain something. I like to add the garlic just as I’m done sautéing the other things because garlic can get overcooked so quickly. I used lean ground beef (90% I think) because I didn’t want to have to drain off extra fat.

2-3 tablespoons vegetable oil
1/2 sweet yellow onion, finely chopped
1/2 stalk celery, minced

1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder

1/2 teaspoon coriander
1/2 teaspoon oregano
1/2 teaspoon salt

1 lb lean ground beef
3 garlic cloves, crushed

1 can (8 oz) tomato sauce
1/4 cup chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (I used white balsamic)
dash of Worcestershire sauce

Sauté the onion and celery in vegetable oil until soft. Add spices, sauté about 1 minute. Add beef, cook until no longer pink while breaking it up into little bits with a spoon. Add garlic, cook about 30 seconds. Add tomato sauce, chicken broth, brown sugar, vinegar, & Worcestershire. Bring to a boil, then reduce to a simmer. Simmer until thick and almost dry.

Serve with tortillas or taco shells, shredded lettuce, chopped tomatoes, guacamole (or sliced avocado), shredded cheese, and sour cream.

Coconut Chicken with Honey Mustard Sauce

It’s so good! You can skip making the sauce if you want, but the sauce is worth it.

The coconut browns really quickly, so the chicken will need to finish cooking in the oven. Go ahead and cook it in the skillet first, though, so you have yummy pan drippings for the sauce. The coconut flakes should be unsweetened.

When I say “thin chicken breasts”, I’m referring to the packs of thin-cut chicken breasts they have at Randall’s. Usually about 1.5 pounds. Very convenient. But you could buy regular chicken breasts and slice them in half, resulting in two pieces of thin chicken breast. Or you could pound them thin.

It calls for only 1/4 cup of chicken broth. I have found 1 cup packages of chicken broth in 4-packs at the fancy grocery store, and I buy those. I use leftover chicken broth to cook veggies, or the next night in something else, or it could be frozen.


1-2 pounds thin chicken breasts or chicken tenders

2 tablespoons honey
drizzle of vegetable oil

1 cup panko bread crumbs
1/2 cup unsweetened coconut flakes

2 tablespoons olive oil
2 tablespoons butter

1 garlic clove, crushed
1 mini bottle of white wine (about 1 cup)

2 tablespoons honey mustard

1/4 cup or so heavy whipping cream
1/4 cup or so chicken broth

Equipment: large skillet, baking sheet

Start preheating the oven to 350.

Thin the honey with the oil, in a bowl. Mix the panko and the coconut flakes in another bowl. Season the chicken lightly on both sides with salt, then dip in the honey, then dip in the panko/coconut mixture.

Heat up the olive oil and butter in a skillet. When hot, cook the chicken pieces until brown on both sides. The chicken probably won’t be cooked through yet. Set the chicken pieces on a baking sheet and put in the oven to finish cooking while you make the sauce. Do not wipe out the skillet.

Cook the garlic in the pan drippings for 30 seconds, then add the wine and cook until the wine has reduced by half. Add the mustard and stir to combine. Then add the cream and the chicken broth, and cook until the sauce is the appropriate consistency. Check on the chicken to see if it’s done cooking (no longer pink in the middle), and when done serve with the sauce.

Basil Salad Vinegar

Best salad vinegar ever. Whenever I buy fresh basil it's always more than I need, and it doesn't keep very long - this is a great way to use up the rest of it. You can use any kind of vinegar you want, but my favorite is white balsamic vinegar. Could try this with other fresh herbs too, such as thyme, oregano, chives, dill, or parsley.

bottle of white balsamic vinegar

handful of fresh basil

Pour the vinegar into a glass container (but keep the vinegar bottle). Put the basil in the vinegar, cover it, and let it steep at least a couple of weeks (you can steep it in the fridge or on your counter - it won't go bad). Then strain out the basil and pour the vinegar back into the original bottle. Voila, awesome salad vinegar. It's so good it can be a salad dressing all by itself, or just mix up a little with an equivalent amount of olive oil (and a little salt and pepper) for a simple basil vinaigrette. It's vinegar so it'll keep pretty much indefinitely.

Coconut & Pecan Butter

Recently I was on the peanut butter aisle at the fancy grocery store and they had these little $9 jars of coconut butter. I bought one to try it out... oh wow. YUM. As the name suggests it's like butter only it's made of coconut. And guess what, it has only one ingredient: coconut. Turns out, if you have a food processor it's really easy to make it yourself (and can be much cheaper). Just process unsweetened shredded coconut in your food processor until smooth. They have the shredded coconut on the baking aisle. Me being me I couldn't just make plain coconut butter - I opted to add pecans, honey, and vanilla too. You could do this with peanuts or any other kind of nuts you want. Lots of people have come up with their own recipes so just google it if looking for more ideas.

Tip: Coconut butter is solid at room temperature. If too solid just warm it up a little bit and it becomes very easy to spread.

1 cup toasted pecans (or whatever kind of nuts you want)

8-oz package unsweetened shredded coconut (about 2 2/3 cups)

2 tablespoons honey

1 teaspoon vanilla bean paste

1/4 tsp sea salt

Toast the pecans in a 350-degree oven for about 10-15 minutes.

Combine all of the ingredients in a food processor. I used a Cuisinart food processor. Run it for a bit, scrape down the sides, then run it some more until your butter is the desired consistency. I'd read that it can take awhile (15-20 minutes) to make a nice smooth butter out of shredded coconut but it didn't seem like that long to me. If it's too dry or not smooth enough, add a little oil.

Ok, you're done! Try it, add more honey or vanilla if desired. Put it in a jar and enjoy on anything you'd put peanut butter on.

Makes about 2 cups. Calories? Oh hell. Just assume it's the same as peanut butter (100 calories per tablespoon), though it's probably a little bit less.

Cantonese Marinade

This marinade is *awesome*. Someone gave my mom the recipe awhile back, and the original recipe called for pork tenderloins so I've included that below. It's also really great with chicken, and probably just as good with turkey breast or beef or whatever else you might marinate and grill. Measuring is not a big deal - combine the ingredients in relative amounts and it'll be good.

2-4 pork tenderloins, 3 lbs. each

Marinade:

1/2 cup peanut oil

1/4 cup hoisin sauce

1/4 cup soy sauce

1/2 cup distilled white or rice wine vinegar

4 whole green onions, chopped

4 cloves garlic, minced

2 tbsp minced fresh ginger root

1/2 tsp hot chili oil (optional)

1 tbsp dark sesame oil (optional)

Mix marinade ingredients. Pour over pork and marinate overnight or 3-4 hours at room temperature. Grill over medium hot coals for 9-11 minutes per side, basting frequently.