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I like skinless, boneless chicken breasts marinated overnite in vinagerette (virgin olive oil, red wine vinegar, minced garlic, basil & oregano, a bit of black pepper).
Since I live in Seattle, the only beef I buy is Kobe-style WAGYU beef, the kind served in Japan. (Real KOBE beef is the most tender and delicious beef in the world but costs up to $300 a pound -- Wagyu beef is the same cattle, raised and fed the same way, but grown in the US and not in Kobe, Japan -- therefore it costs 1/10 what real Kobe beef does, but tastes practically the same.) I usually use what Nathan does -- salt & pepper & garlic. Sometimes, if I want to "cheat", I'll use Chef Paul's blackened fish seasoning (which, as far as I can tell, is salt & pepper & garlic with some paprika and chili powder added).
Teriyaki sauce is very easy to make. (Most of the bottled brands include many unnecessary ingredients.) All you need are a good soy sauce, good sake, and sugar to taste. Good soy sauce is easily identified -- the only ingredients should be water, soybeans, wheat, and salt. The presence of corn syrup and/or caramel coloring indicate that the bottle does not contain soy sauce, it contains what we refer to as swill. For the sake, some recipes call for regular "mirin" (sweetened sake) cooking wine, but I reject that on the basis of the rule used in western cooking: don't cook with any wine that isn't good enough to drink straight. Anyway, use equal parts soy sauce and sake, and add sugar to taste. Heat slowly until boiling, then simmer for about a half hour.
There is a bottled marinade I used to like called Chaka's Mmm Sauce. (Regular and Spicy -- I prefer the regular.) I would marinade chicken overnight, then grill and glaze with my favorite barbeque sauce. The Chaka's is smoky and a little salty but not sweet -- complements the bbq sauce wonderfully.
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