Lynne's Ginger Plum Balsamic Marinade
Submitted By: Chef, Lynne Vea
East meets the REAL WEST
with this culinary delight of Lynne's.

During the 3 day 1999 North West Womens Show held in Seattle, chef Lynne served this recipe using chicken to over 8,000 people! Those were 8,000 very happy folks.

Chicken, Steak or Pork Loin for 4 people
1/2 Cup Earp's WESTERN Steak and Dinner Sauce
1/4 Cup good Dry Sherry Wine
1/4 Cup Soy Sauce
!/4 Cup Plum Jam
1/4 Cup Olive Oil
2 TBS aged Balsamic Vinegar
1 Clove minced fresh Garlic
1 tsp. minced fresh Ginger
Salt and Pepper to taste

SECURE on line ordering. Earp's standard 11 oz. Steak Sauce Bottle.
In a non aluminum bowl, combine all of the above ingredients EXCEPT the olive oil. Pour 3/4 cup of this mixture into a small sauce pan and simmer lightly for 15 minutes. (this will be your sauce to use later while serving)

Now add the olive oil to the remaining mixture. Marinate chicken, steak or pork in this for 4 hours or over night in the refridgerator.

When you are ready, rewarm the "sauce". Remove meat from the marinade and discard the mixture. Now, grill or broil the meat to desired doneness. (do not over cook). Cut meat into medallions, fan out on each of 4 plates and drizzle with the sauce. Garnish with sprigs of cilantro and slices of fresh plum if desired.

You may also want to serve extra Earp's sauce on the side. Also, consider that plain rice would go great with this dish.

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