Marinades

1/2 cup dark soy sauce
1/2 cup light soy sauce
1/2 cup dry sherry
1/2 cup rice wine vinegar
1/2 cup lime juice; fresh squeezed
OR bottled key lime juice
1 cup peanut oil OR canola oil
1/4 cup sesame oil
2 medium onions
6 centiliters garlic
OR 10-cloves
2 in fresh ginger; peel OR 4-inches

Combine onions that have been quartered, garlic and the ginger that has been cut in several chunks in the food processor. Puree and add the oil while the processor is on. Combine these and all the other ingredients. Let rest for an hour or so before using to allow the flavors to marry. Tips: Because of all the ingredients with a sugar content -- sherry and soy -- this marinade imparts a deep brown color. If possible, keep your meat wrapped for part of the cooking process. Of course, if you use this for pork tenderloins or chops, the cooking time is short enough for the marinade not to burn. This marinade is great on duck, too. Just prick the skin of the duck all over, let sit in the marinade 1-2 hours and roast at 400 degrees for about 1 1/2 to 2 hours or until the duck skin is crisp and loose from the meat. This means the thick layer of fat under the skin has self-basted itself away. Serve with a spicy dipping sauce.