Marinade Madness!!! Asian Soy Ginger, Jamaican Jerk, Panang Curry, and the Most Delicious Peanut Sauce ever

So before you slap your meat on the grill, you have to rub it with or soak it in something first.
Some favorites:

ASIAN SOY GINGER MARINADE

1/2 c soy sauce
1/2 c sweet sherry
3 tbsp fresh grated ginger
2 tbsp honey
2 scallions- white and green parts, chopped
1/4 tsp freshly ground black pepper

1/4 c dark sesame oil (available at asian grocer/ asian section)

Whisk together everything except the oil. Then slowly add oil and keep mixing.
Can prepare 1 day ahead and keep covered and refrigerated.

WORKS WELL WITH- Tuna, Chicken, beef, pork, shrimp

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JAMAICAN JERK MARINADE

2 tsp ground allspice
1/2 tsp grated nutmeg, ground if you can't find it whole
1 tsp salt
1 tbsp brown sugar
5 sprigs fresh thyme, or 2 tsp dried thyme
1 tsp ground ginger
1/2 tsp paprika
2 tsp freshly ground black pepper
1 tbsp vegetable or canola oil
2 tbsp soy sauce
optional- I like to add a healthy pinch of cinnamon

2 onions, chopped
1 1/2 c chopped scallions, green and white parts
6 garlic cloves, chopped
2 hot peppers, chopped (if you don't have scotch bonnets...habanero, thai chile are both good)

You can marinate by simply dumping the ingredients above into a bag or dish with the meat, but I find it works a bit better if you use a blender or small food processor....

Put the first batch of ingredients (up to onions) into blender and mix well
Add onions, garlic, and hot peppers and blend until almost smooth, and a bit pasty
Pour marinade over meat and mix to coat, reserving a little marinade for basting.
Cover and refrigerate for at least 2 hours

WORKS WELL WITH- Chicken, shrimp, pork
SERVE WITH- side of rice and beans or some mac-n-cheese, and a cabbage salad or some grilled greens or plantains
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PANANG CURRY MARINADE

1 c unsweetened coconut milk
2 tbsp pre-made panang curry paste (or 4 tbsp if prepared fresh)
2 tbsp dark brown sugar
2 tbsp thai fish sauce
1 tbsp whole coriander seed, ground (they are a pain to crush)

Combine ingredients in a bowl and mix well, making sure sugar gets dissolved and curry paste is blended

Cover meat with marinade in bag or dish
Cover and refrigerate from 2 to 3 hours, to overnight

WORKS WELL WITH - Chicken satays / kabobs, veggie kabobs
GOES GREAT WITH- Peanut dipping sauce below
SERVE WITH- cucumber salad on the side
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THAI PEANUT DIPPING SAUCE

1 14 oz. can unsweetened coconut milk
6 tbsp massaman curry paste
2/3 c chunky peanut butter
7 tbsp dark brown sugar
2 tbsp thai fish sauce

In small saucepan, bring coconut milk to gentle boil over medium heat, stirring occasionally
Add curry paste and stir until well blended, about 3 minutes...it will smell great
Add peanut butter and stir constantly over heat, another minute (a little messy)
Reduce heat to low, add brown sugar, and stir
Cook and stir about another 2 minutes until sauce is smooth and well blended
Remove pan from heat and stir in fish sauce

WORKS WELL WITH- thai chicken satays (marinade above) , dipping sauce for veggies (carrots, celery, snap peas) and dumplings....i hear it's good with pork as well

honestly, it's so addictive, i just eat it by the spoonful (ok, fingerful) out of the fridge...it keeps for a good 2-3 weeks.