I am craving ginger today. It all started last night, but I am not sure why. Maybe because I have been staring at a hunk of ginger root in my fruit bowl for about ten days now. Did you know you should not store ginger root in the refrigerator? It goes bad quicker, turns black and green, yuck! However, in the dry air of Colorado, it does tend to shrink and shrivel in the fruit bowl. But it does not get gross. Anyway, I am craving ginger. And beef. That lead me to Santa Maria Tri Tip. Yeah I know that really does not have ginger in its marinade, but I put it in there. For years I have been buying the pre marinated Santa Maria Tri Tip at Tony’s Market. I decided to make my own. It really is just salt and peppered tri tip rubbed with garlic and marinated in soy sauce. That lead me to thinking about teriyaki sauce. I recently read the cookbook Guy Fieri Food and it had a great recipe for Teriyaki Sauce. That worked wonders on the tri tip!
So last night I cooked up some of Guy’s teriyaki sauce, but I did not strain out the yummy bits. I put the tri tip in a gallon freezer bag and put half the marinade in with it overnight. Tonight I grilled it, sliced it, and served it with some fried rice. Since I was still craving ginger, I decided to have some ginger mojitos! The recipes for the teriyaki sauce and ginger mojitos are below. Both are a great way to end the week.
Adapted from a Guy Fieri recipe
- 1 Tbsp Vegetable Oil
- 2 Tbsp minced garlic
- 2 Tbsp minced ginger
- 1/2 tsp red chili flakes
- 3/4 cup green onions, thinly sliced
- 1/2 cup mirin
- 1/2 cup soy sauce
- 2 Tbsp dark brown sugar
- 2 tsp water
- 2 tsp cornstarch
- In a small sauce pan over medium high heat, heat the oil until shimmering.
- Add the ginger, garlic, and chili flakes.
- Stir constantly for one minute.
- Add the green onions and mirin.
- Cook to reduce the liquid for three minutes.
- Stir in the soy sauce and brown sugar.
- Simmer over medium heat for five minutes stirring occasionally.
- In a small bowl combine the cornstarch and water.
- Slowly pour into the pan and stir to combine.
- Simmer over medium heat for three minutes stirring occasionally.
- Remove from heat and cool.
- Can be stored in refrigerator for up to a week.
- 1 1/2 ounce White Rum (I like Appleton Estate White for mojitos)
- 1 1/2 ounce simple syrup
- 1 1/2 ounce fresh squeezed lime juice
- 1 1/2 ounce ginger liqueur
- 2 ounces club soda
- Fresh mint leaves
- 2 cups crushed ice
- Large ice cubes
- Highball glass
- Fill highball glass half full with ice cubes.
- In the bottom of your cocktail shaker, put a handful of mint leaves.
- Add lime juice, simple syrup, ginger liqueur, and rum.
- Add crushed ice.
- Shake it like you mean it for at least a minute.
- Strain into glass to 3/4 full.
- Top with club soda.
- Garnish with sprig of mint.
- Sit back, sip, and enjoy!