Ginger dishes to spice up dinner

By Susan McClanahan

Fresh ginger is flavorful and aromatic and pairs well with soy sauce and sesame to make a delicious flavor blend for many meat entree dishes. Our family really enjoys the flavor combinations of ginger, teriyaki, soy and sesame, so these recipes I am passing along to you today will be on our list to make in the very near future.

If you have never tried fresh ginger, now may be the perfect time. It has a warm yet spicy flavor and is good in a wide variety of foods, including peaches and ice cream. I don't think you will be disappointed if you try it for the first time.

Ginger Porterhouse Steaks with Roasted Sesame Salt

• 3 tablespoons vegetable oil
• 2 tablespoons peeled, grated fresh ginger
• 2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 porterhouse steaks, each about 1 1/4 pounds and 1 inch thick, trimmed of excess fat

For the salt mixture:

• 3 tablespoons sesame seeds
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

In a small bowl mix the oil, ginger, salt and pepper. Spread the mixture on both sides of each steak. Allow the steaks to stand at room temperature 15 to 30 minutes before grilling.

Prepare the grill for direct cooking over high heat, 450 to 550 degrees. Heat a 10-inch skillet over medium heat. Add the salt ingredients. Cook until deep golden brown, 5 to 10 minutes, stirring occasionally with a wooden spoon to prevent burning. Pour the roasted salt evenly among four small dipping bowls.

Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium-rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the salt. Guests are meant to dip an edge of each slice of steak in the seed and salt mixture.

Ginger-Citrus Chicken Thighs off the Grill

The marinade for these chicken thighs is really good! The fresh orange and ginger root are what really make it special. You taste the sweetness from the orange, balanced with some spice from the ginger and salty flavor from the soy sauce. Marinate the chicken pieces overnight and they will be juicy when they come off the grill.

You may wish to baste the chicken with the reduced marinade. Reduce the marinade by bringing it to a boil and stirring for about 15 to 20 minutes.

• 10 medium chicken thighs
• 2 1/2 tablespoons fresh grated ginger
• 1 1/2 cups chicken broth, low sodium
• 1 1/2 cups fresh orange juice
• 2 cloves fresh minced garlic
• 1 1/2 cups soy sauce, dark, low sodium
• 1/2 cup green onions
• 1/4 cup brown sugar, light
• Sea salt and cracked black pepper

Prepare marinade with all ingredients, place chicken thighs in bag and marinate half an hour or overnight, based on your preference.

Start grill for indirect grilling. Let ash form on coals. Place pan with hickory chips under chicken next to coals. Grill 1 1/2 hours, basting with reduced marinade for the last 20 minutes. Let chicken rest 10 minutes before serving.

While thighs are grilling, simmer marinade until reduced by a third. Baste thighs with marinade.

Maple-Ginger Roasted Pork Tenderloin

This roasted pork tenderloin recipe couldn't be more simple. It's marinated overnight in a healthy teriyaki glaze and baked in the oven in less than 20 minutes.

• 1/4 cup pure maple syrup
• 1/4 cup gluten-free tamari or soy sauce
• 2 large garlic cloves, minced
• 2 inches fresh ginger root
• 1 pound pork tenderloin

In a small food processor, puree the maple syrup, tamari, garlic and ginger until smooth. Transfer the marinade to a resealable plastic bag. Add the pork and swish around until coated. Marinate in the refrigerator for at least an hour, preferably overnight.

Preheat the oven to 500 degrees. Remove the pork from the marinade and set on a parchment paper-lined baking sheet. Roast in the oven for approximately 20 minutes, until the pork is nicely browned on top. Allow to rest on a cutting board for 10 minutes.

Meanwhile, transfer the remaining marinade to a small saucepan. Bring to a low boil and cook on medium heat until reduced by half.

Slice the pork on the bias, drizzle with the reduced sauce and serve immediately.

Ginger-Soy Turkey Burgers

• 1 pound lean (93 percent to 7 percent) ground turkey
• 2 tablespoons sesame oil
• 1 tablespoon rice wine vinegar
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1 teaspoon fresh grated ginger
• 1/2 teaspoon black pepper
• 1/4 cup Panko breadcrumbs
• 4 whole-wheat hamburger buns
• 1 or 2 cups baby spinach
• 4 tablespoons feta cheese crumbles

Preheat grill on medium-low heat. In a large bowl, whisk together oil, vinegar and soy sauce. Add garlic, ginger and black pepper and stir to combine. Remove about 1/3 of the mixture and set aside for the topping ingredients. Add ground turkey and breadcrumbs to the larger amount of marinade and lightly mix with your hands until just incorporated; be careful not to overmix. Form into 4 patties and transfer to grill. Cook about 5 to 6 minutes and flip; grill an additional 5 minutes until cooked through. Grill buns for last minute of cooking time to warm.

To assemble, combine spinach, feta and the reserved dressing in a bowl and toss to coat. Top each burger with "salad" and serve.

Ginger-Garlic Baked Salmon

• 1 pound salmon, cut into 2 or 3 pieces
• 1 piece (2 inches) ginger, peeled and chopped
• 5 cloves garlic, peeled and finely chopped
• 1 1/2 tablespoons soy sauce
• 1/2 tablespoon oyster sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 3 heavy dashes white pepper
• Pinch of salt

Rinse the salmon and pat dry with paper towels. Add the ginger and garlic to the salmon and gently rub in. Add the rest of the ingredients to the salmon; stir to mix well so the salmon pieces are nicely coated with all the ingredients. Set aside to marinate for at least 30 minutes or best for 2 hours in the refrigerator. Preheat the oven to 375 degrees. Line the salmon on a greased aluminum foil-lined cookie sheet and bake for 15 minutes in the middle of the oven, or until the surfaces turn brown or slightly charred. Serve warm with rice.

If the ginger and garlic are burned on the surface of the salmon, scrape them off before serving.

Have a great week and, until next time, happy cooking.