THE FOODSAVER USER MANUAL
37
Marinating Recipes
THE FOODSAVER USER MANUAL
36
Indonesian Marinated Flank Steak
Serves 4-6
Ingredients needed:
11⁄2to 12⁄3lbs. flank steak
2 tablespoons chunky peanut butter
3 tablespoons light soy sauce
2 tablespoons lime juice
2 tablespoons orange juice
11⁄2teaspoons grated fresh ginger
Place flank steak in a FoodSaver Canister. Combine remaining ingredients.
Pour over flank steak. Vacuum package. Marinate 15-20 minutes in
the refrigerator.
Remove steak from canister and broil or grill. See cooking chart for times.
Smoked Salmon
Serves 4-6
Ingredients needed:
21⁄2lbs. fresh salmon filet
1 quart water (or enough to cover the salmon)
1 cup firmly packed dark brown sugar
1⁄4cup salt – should be salty to taste
2 bay leaves
1 tablespoon fresh grated ginger
6 whole allspice cloves crushed
Honey to taste
In a 2-quart sauce pan combine water, brown sugar, salt, bay leaves, ginger,
and allspice. Bring to rapid boil; stir until brown sugar is dissolved. Remove
from heat. Let cool completely. In a FoodSaver Canister, place filet of
salmon skin down. Poor cooled brine liquid over salmon to cover.
Vacuum package and refrigerate for approximately 4 hours. Remove salmon
from canister and discard brine liquid. Rinse salmon thoroughly. Pat dry.
Spread a layer of honey over flesh side of salmon. Sprinkle with coarsely
ground pepper. Salmon is now ready to be smoked to desired consistency.
(Note: This recipe also works well with trout.)
Pork New Orleans
Serves 4
Ingredients needed:
11⁄2lbs. pork sirloin
1⁄2cup strong coffee
1⁄4cup molasses
1⁄4cup balsamic or red wine vinegar
2 tablespoons Dijon mustard
1⁄8teaspoon cayenne pepper
1⁄4teaspoon salt
Place pork sirloin in FoodSaver Canister. Combine all ingredients and
pour over pork sirloin. Vacuum package. Marinate 15-20 minutes in the
refrigerator.
Remove pork from the canister and broil or grill. See cooking chart for times.
Steak Provençal
Serves 4-6
Ingredients needed:
11⁄2lbs. top sirloin steak
1 tablespoon Dijon mustard
1 tablespoon coarse mustard
2 tablespoons red wine
2 tablespoons balsamic vinegar
11⁄2tablespoons dry thyme, crumbled
1⁄2teaspoon coarse black pepper
3 large garlic cloves
Combine all ingredients and place in FoodSaver Canister. Vacuum pack-
age. Marinate 15-20 minutes in the refrigerator.
Remove steak from the canister and broil or grill. See cooking chart
for times.