They’re Jake’s

DEAR SOS: The beef brochettes at Jake’s restaurant in San Diego Bay are truly divine. Can you persuade the chef to share the recipe?

--ALICE

DEAR ALICE: The recipe is just right for the barbecue season. Both the marinade and Sichuan sauce used on the brochettes are also excellent for marinating or glazing chicken or seafood. For a change you might also try a mixed grill with an assortment of meats, seafood and chicken.

JAKE’S BEEF BROCHETTES WITH SICHUAN SAUCE

BEEF

2 pounds filet mignon, cut into 2-inch cubes

1 cup light soy sauce

1 cup water

1/2 cup pickled ginger

Place beef in shallow container. Combine soy sauce, water and pickled ginger and pour over beef, turning to coat well. Marinate 24 to 36 hours in refrigerator. When ready to skewer, thread 1/2 pound beef for large serving or 1/4 pound for regular serving on each skewer. Cook over hot coals or broil until done on all sides as desired.

SICHUAN SAUCE

1 tablespoon sesame oil

3/4 teaspoon minced ginger root

3/4 teaspoon chile oil

Dash chile flakes

1/2 cup light soy sauce

3/4 cup light brown sugar, packed

1/2 cup white vinegar

1/2 cup Sherry

3/4 cup water

1/4 cup cornstarch

Toasted sesame seeds

Heat sesame oil, ginger, chile oil and chile flakes in small saucepan. Add soy sauce, brown sugar, vinegar, Sherry and 1/4 cup water. Bring sauce to rapid boil. Mix cornstarch with remaining 1/2 cup water and whisk into boiling sauce until smooth. Strain sauce into sauce boat. Serve with beef brochettes. Sprinkle with sesame seeds.

Makes 4 large or 8 regular servings.

Each of 8 servings contains about:

309 calories; 649 mg sodium; 57 mg cholesterol; 14 grams fat; 19 grams carbohydrates; 18 grams protein; 0.02 gram fiber.

* Plate from Marilyn at the Rose Bowl Swap Meet, Gate F, Space B814