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Recipes to use with your Vacuum Food Storage System: Chef Christopher Lee, Executive Chef of New York City's Gilt Steak Marinade – Asian Influence Ingredients: - 1 Cup Olive Oil - 3 Tb Lime Juice - 3 Tb Fish Sauce - 1 Tb Soy Sauce - 2 pc Garlic Cloves, Sliced thin - 2 pc Shallots, Sliced Thin - 2 Sprigs Rosemary - 3 Sprigs Thyme - 1 pc Chili, Sliced Thin Equipment: - Vacuum Packaging System & Bags or Marinating Canisters - sauté pan Instructions: 1. Combine all marinade ingredients in a bowl and mix well. 2. Add steak to the FoodSaver® Quick Marinator or Bags and pour the marinade over the steak. 3. Use the FoodSaver® vacuum packaging system to remove the air from the Quick Marinator or Bags and place in the refrigerator. 4. Let the steak marinate for 20 minutes. 5. Remove the steak and discard the marinade. Cook the steak using your preferred method. Shrimp Marinade – Spanish Influence Ingredients: - ½ Cup Olive Oil - 2 Tb Smoked Paprika - 2 Tb Sweet Paprika - Pinch Cayenne Pepper - ½ Cup Orange Juice - Zest of One Orange Equipment: - Vacuum Packaging System & Bags or Marinating Canisters Instructions: 1. Combine all marinade ingredients in a bowl and mix well. 2. Add shrimp to the FoodSaver® Quick Marinator or Bags and pour the marinade over the shrimp. 3. Use the FoodSaver® vacuum packaging system to remove the air from the Quick Marinator or Bags and place in the refrigerator. 4. Let the shrimp marinate for 20 minutes. 5. Remove the shrimp and discard the marinade. Cook the shrimp using your preferred method. |
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