I just whipped up a batch of pirate marinade, and remembered that I had promised to get this recipe to you guys, although I never did. So I'll post it on here so that you can try it if you like - its one of our favorites!

From the June 2007 Eating Well Magazine - and recommended for extra-firm tofu, salmon, chicken, beef, and our favorite - pork chops (boneless, center cut).

Pirate Marinade
Heat 1/4 cup canola oil in a large saucepan over medium-high heat. Add 1 medium chopped onion and 2 tablespoons chopped garlic and cook, stirring, until translucent (~2 minutes). Transfer to a medium bowl. Stir in 1/2 cup reduced-sodium soy sauce, 1/4 cup red-wine vinegar, 1/4 cup orange juice, 3 tablespoons packed brown sugar, 2 teaspoons ground allspice, 3/4 teaspoon ground pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cinnamon and 5 dashes hot sauce. (Note: these are the values given in the recipe, but I never skimp on the spices, always adding extra allspice and cloves, and usually 15-20 dashes of hot sauce).

Let cool to room temperature. Pour cooled marinade into a shallow dish or 1-gallon ziplock bag and add your protein of choice (1-2 pounds). I usually then let it marinate overnight in the fridge, but probably an hour or two would be enough if you're in a hurry.

No pictures yet, since it's in the fridge now ;-)

As for sides for this meal, something tropical usually goes well. We often make Caribbean beans (S&W brand from a can) over rice or latin quinoa; fried plantains would also be a nice addition.