In a medium bowl, mix soy sauce, red wine vinegar, white wine, honey, fresh ginger root, garlic and crushed red pepper flakes. Place in an appropriately sized sealed container with desired type of meat. Shake well to coat. Allow meat to marinate in the mixture at least two hours before cooking.
alt and 1 teaspoon powdered ginger. Put in the shrimp and
Muddle habanero pepper slice and 2 slices fresh ginger together in a cocktail shaker until pulverized, about 20 seconds. Add gin, lime juice, simple syrup, and ice. Cover and shake until well chilled. Strain with a fine mesh strainer into a cocktail glass.
Garnish with a thin slice of ginger on a toothpick.
ach side of the fish using a sharp knife. This will
Wash and peel ginger root.Slice into thin coins.
Bring a pot of water to boil over high heat,use enough water that once it boils away you'll still have enough tea to fill your favorite mug,say about 2 cups.
Add ginger and let it boil gently for about ten minutes, add mint,turn off heat ,and let steep another 5-10 minutes.
Serve with honey if desired.
he flour, baking powder, ground ginger, cinnamon and salt. Set aside
minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt
In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
Serve over ice, and garnish with lemon slices.
mix cream cheese, soy sauce, fresh ginger root, garlic, parsley and crabmeat.
Cut off and discard wing tips. Cut wings in half at joint. Place wing pieces in a 13 x 9 x 2-inch baking dish. Combine honey, soy sauce, oil, fresh ginger root, scallions, catsup and minced garlic in a small bowl.
Pour mixture over wing pieces, turning to coat. Cover and chill 1 hour.
Transfer wings to a lightly greased 15 x 10 x 1-inch jellyroll pan.
Bake, uncovered, at 375\u00b0 for 45 minutes, turning once.
Transfer to a serving platter.
Yields 8 to 10 appetizer servings.
A gas or regular grill can be used.
Melt butter with cloves of garlic (finely chopped), rosemary, basil and juice of lemon or lime; fresh ginger root is also good to add.
Coat chicken with black pepper and seasoned salt or garlic powder.
Sear chicken on hot grill and baste with butter mixture.
Will take 25 to 30 minutes if it is a small broiler, cut in half.
Saute onion, ginger root and garlic in cooking oil in soup pot over low heat until soft.
Add stock, wine and carrots and simmer until carrots are very tender, about 40 minutes.
Cool. Puree solids in food processor until very smooth.
Return to pot and add cooking liquid until desired consistency is reached. Season with curry powder, salt and pepper to taste.
Serve hot or cold with chopped parsley garnish.
In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.
nd lime juices, onion, honey, ginger root and garlic. Mix thoroughly. Spoon
Into an empty 2-liter soda bottle, put the ginger root, sugar, yeast, and lemon juice. Fill the rest of the way with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.
Peel and seed the squash.
Cut it into 1/2-inch cubes.
Put the squash, ginger root and apple juice into a lightly-oiled baking dish.
Cover and bake in a 350\u00b0 oven for 50 to 60 minutes. Sprinkle on the nutmeg just before serving.
Heat the oils in a large skillet over medium heat.
Add the ginger root and saute about 1 minute.
Add asparagus (broccoli can be substituted when asparagus is not in season).
Stir quickly, just until crisp-tender, about 2 minutes.
Stir in the soy sauce. Transfer to a serving platter and serve immediately or cover and refrigerate.
With an electric mixer on medium speed, mix together the flour, salt, cinnamon, brown sugar, ginger root, white sugar and canola oil.
Take 2 cups of this mixture out and reserve for the crumble topping.
To the remainder, add the baking soda, baking powder, eggs and buttermilk.
Slice the chicken breasts into strips across the grain, and set aside. Peel and grate the ginger root and set aside.
Heat the coconut oil in a wok over medium-high heat until the oil is melted and hot. Stir in the ginger and garlic, and cook and stir for about 20 seconds, to release the flavor. Toss the chicken strips into the hot oil, and scoop the hoisin sauce over the chicken. Cook and stir for 5 to 7 minutes, until the sauce coats the chicken and the meat is no longer pink inside.
Marinate chicken pieces in soy sauce, pepper and 1 tablespoon oil for 10 minutes.
Heat remaining oil in skillet, add fresh garlic and fresh ginger; cook slightly (burns easily).
Add cornstarch and cook slightly.
Add chicken and cook.
Add about 2 cups water.
Cook, stirring constantly, until thickened and cooked.
Add mushrooms.
Serve over rice.