Dual LG20ie Salsa Roja Sauce/Salsa, Tangerine-Ginger Glaze Marinade, Recipes, Cook Number Grill

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COOK NUMBER GRILL®

Salsa Roja (Sauce/Salsa)

Best served with fish, rice, flank steak (fajita style), or chips and salsa.

2 1/2 pounds Roma tomatoes 3/4 pound yellow onion

1 1/4 cloves garlic 1/8 cup lime juice 1/4 bunch cilantro 3/4 each jalapeno

1/4 tablespoon kosher salt 1/2 teaspoon black pepper 3/4 each chipotle peppers

On a hot grill char tomatoes, halved onions and jalapenos until skin are black. In meat grinder process all ingredients leaving salsa fairly coarse.

Can be used as a marinade, or served over meat.

nMarinade meat for 10-15 minutes (for best flavor, place meat portions and Salsa roja in a large freezer bag, shake and refrigerate)

nSear meat on the searing plate for 45 seconds -1 minute on each side.

nSwitch grill to the grilling mode and move meat onto the grilling grate.

nCook on one side for 3-5 minutes, flip meat to the other side and insert temperature probe and cook to desired doneness.

RECIPES

Tangerine-Ginger Glaze (Marinade)

Best served with poultry or seafood

4 cups tangerine juice

2 cups orange juice

1 cup mirin

1/2 cup soy sauce 1/2 cup brown sugar 2 tablespoons sugar

2/3 tablespoon garlic, chopped fine 1 each tangerine, zest

1/4 cup ginger

1 tablespoon cornstarch

1 tablespoon water

Combine first 8 ingredients in a sauce pan and reduce by 1/2 - Mix cornstarch and water together and add to reduction. Bring reduction back to a boil. 

nMarinade meat for 10-15 minutes (for best flavor, place meat portions and Tangerine- Ginger Glaze in a large freezer bag, shake and refrigerate)

nSear meat on the searing plate for 45 seconds -1 minute on each side.

nSwitch grill to the grilling mode and move meat onto the grilling grate.

nCook on one side for 3-5 minutes, flip meat to the other side and insert temperature probe and cook to desired doneness.

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