34 | May/June 2015
Asian Marinade
is zesty marinade (with a
kick) is the concoction of Zach
Pritchett, an account manager
at Systel Business Equipment.
But don't let the suit and sales
expertise fool you. Pritchett is
not a man who expects there to
be dinner on the table at 6:00
p.m. sharp. He has earned chef
status in his inner circle, always
being the go-to guy for advice on
preparation, dishes and recipes.
Pritchett prides himself on
the following marinade, which
brings a taste of the Orient to
the palate. Aptly called "Asian
Marinade" it is great on tuna,
chicken, pork and beef. "I like
this marinade because it is salty,
tangy and spicy all at the same
time. Plus, it goes great with eve-
rything," Pritchett said.
Pritchett's Tip of the Trade:
"My best tip about grilling is not
to rush it. e meat will be ready
when it's ready."
Ingredients
1 tbsp toasted sesame oil
¼ cup reduced sodium
soy sauce (or ideally Bragg
Liquid Aminos)
1 lime (juiced)
1 tbsp fresh ginger
(minced very fine)
2 cloves fresh garlic
(minced very fine)
2 green onions (chopped)
1½ tbsp honey or agave
nectar
To taste sriracha hot sauce
or Asian mustard (you pick
the "kick")
pinch red pepper flakes
½ tsp black pepper
Directions
Combine all ingredients, toss
in a ziplock bag, place in refrig-
erator and marinate the meat for
at least two hours, but no more
than 24.
Zach
Pritchett
Grillmaster at work
