Complements to the meat: Marinade for beef, pork


The weather is warming and picnic season is fast approaching. Readers are removing cobwebs from their grills and preparing for summer-time barbecuing.

David Johnson of Baltimore requested a good recipe for grilled tenderloin with a soy or teriyaki sauce that would feed a crowd -- and a visitor to Baltimore came to the rescue.

Joyce Schomer of Palacios, Texas, read the request in the newspaper when traveling through town recently and sent in her recipe for a pork marinade with an oriental flavor.

Chefs at the Baltimore International Culinary College, who tested her recipe for us, say the marinade could also work well with beef. Chef Syglowski says the meat need not be marinated overnight. He suggests marinating the pork loin for about 6 hours and beef tenderloin for about 10 hours.

Marinated whole pork loin

2 large bottles of French's Worcestershire Sauce

1 tablespoon ginger

1 tablespoon of chopped garlic

4 cups white sugar

2 cups brown sugar

Mix all ingredients together and heat until the sugar melts. Then cool.

Marinate pork loin several hours or overnight, turning frequently. Cook over grill.


Cathy Weinberg of Baltimore requested a recipe for shrimp stuffed with crab imperial. Mary Paulus of York, Pa., responded with a recipe for shrimp stuffed with crabmeat. Ms. Paulus, who works at Wellspring Publishing Co. in York, says the recipe comes from one of Wellspring's cookbooks, "Enjoying Shrimp," and it's one of her favorites.

Chef Syglowski commends this dish for its pleasantly mellow flavor, which doesn't overpower the shrimp with too many seasonings.

Shrimp stuffed with crabmeat

Serves four

16 jumbo shrimp, peeled, with tail shell attached

3 whole scallions, minced

1 stalk of celery, minced

1 stick butter or margarine

1/2 pound flaked crabmeat

1/2 cup fresh bread crumbs

1 tablespoon minced parsley

1 tablespoon lemon juice

Split shrimp lengthwise from the underside, remove vein and lay open so a small pocket is formed.

Saute onion and celery in butter for 5 minutes, until tender. Add remaining ingredients, mixing thoroughly. Place 2 tablespoons crabmeat mixture on each shrimp. Broil 4 to 6 minutes or until shrimp turns opaque.

Recipe requests

* Jacque Buck of Milton, Pa., is looking for a recipe for Chinese beets. She wrote that she lost the recipe in a fire and the original recipe came from the magazine Grit, which is now out of business.

* Ruth Beeker of Upperco needs a recipe for a cake called "The Ugly Duckling," which she says appeared in Readers Digest a few years back. It is made with lemon pudding and fruit cocktail.

* Carla Schmitt of Baltimore would like a recipe called "Liptauer." She writes it is very similar to Alloutte available in the supermarket.

* Nora Matchett of Greeley, Co. is looking for an old-fashioned recipe for coconut mounds. She says the recipe came off a dry milk box. Ingredients included butter, coconut, vanilla extract and melted chocolate chips.

* Andy Brizzolara of Pasadena is looking for a "slim gourmet" recipe called Baghdad Chicken.

* Marla Berker of Bel Air wants a recipe for individual crab souffles. She says the recipe may have come from Gourmet or Bon Appetit magazine several years ago. The crab souffles became very puffy when baked.

Recipe finder

If you are looking for a recipe or can answer a request for a long-gone recipe, write Jill L. Kubatko, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, will test recipe submissions for this column.

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