First installment - this is a two-parter. So I finished painting three walls in our office this morning plus I did the last touch-up mudding in the laundry room. Now hubby needs to finish putting up drywall so I can tape, mud, and paint! But that has nothing to do with food...
After lunch today I took out the two tenderloins for dinner tonight/lunch tomorrow and removed the silver skin so I could marinate them in huge ziploc freezer bags. I mix my marinade in a liquid measuring cup cause it's easier to see how much i'm making. So I put about a third cup of sesame oil, then a quarter cup soy sauce, with a tsp of mustard, about a clove of garlic, and about a tsp and a half i think of grated ginger. Then I put some Siracha sauce cause it's spicy and delicious and mix and taste. If it tastes good, leave it, if not, add whatever you want. I usually put more mustard or siracha in if I don't like it. Mix well, pour over the tenderloin in the bag, zip and fridge it flipping it every hour and a half or so.
Trick with ginger - the pre-grated & ground stuff just isn't good enough. Go to the store and get a ginger root, clean it (get rid of the fuzzy stuff), and put it in a ziploc bag in the freezer. This way, when you need it, you just get your handy dandy microplane grater and grate some fresh. It grates better when its frozen and it stays good for longer.
Now I have to clean my kitchen from yesterday... I was lazy last night and didn't want to clean it up. Be back later for part deux...
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