Matt made this last summer while I was crashing on his living room floor. It's good.
Really Good.
Get yourself another onion named Ingrid... and a can of 7-up(yours).
This is going to make up your premarinade.
Wow... That fish I ate last night must've gone bad.
It's really putting the zap on my mind.
Crank up the Floyd man.
Um, yeah. Anyway, grate the onion. You'll need a 1/2 cup of it.
Mix the grated onion, 2 Tbs of Honey (I subbed the 7-up(yours) in for the honey.)
Then let your meat soak in this for a couple hours and then drain. You don't need to get all the onion off of the steak, it's ok. I'm using a flank steak for this bit.
Now you'll need to make up your real Marinade... prep some garlic & onions. Maybe six onions and 8 - 10 cloves of garlic.
Add the garlic and onions to:
1.5 c soy
1/4 c sugar
1/4 c sesame oil
3 Tbs vegetable oil
Let this marinate at least a couple of hours... or longer.
Note - reserve some of the marinade for reducing on the stove to make an insanely flavored drizzling sauce for the meat... or your rice... or whatever. I'd probably eat cardboard with that sauce on it.
Introduce your meat to the grill.
I served the steak up sliced thin, with mandarin orange squeezed over the top. Sides included grilled asparagus, grilled scallions, salad, and a brown/red/wild rice mix.
This marinade would be wonderful on most beef. I think next I'll do skewers with it.
Spray a sheet of foil with cooking spray, throw on some Chicken, top with minced Garlic, fresh chopped Rosemary and S&P to taste. Wrap up and bake at 375 15-20 min.
Serve with steamed Brussel Sprouts. I know, I know. I got lazy so there is no rice or anything. So sue me. 
Take your Cod Piece, drop it on some foil, toss on some diced Shallot, some minced Garlic, some fresh chopped Thyme, diced Tomatoes, Lemon juice and zest. Top with Salt and Pepper to taste. Add 1-2 tbsp water for steam. Wrap up and bake to desired doneness.
Serve over steamed Asparagus.
Toss together some Spinach, sliced Cucumber, sliced Mushroon, shredded Carrots, sliced Turkey Breast and fresh Blueberries with a nice Pomegranate Bluberry vinagrette and enjoy...
Find your cured gourd...
Fill with some Mate...
Invert and shake gently to settle fine particles to the current bottom...
Roll to the side and gently tap to get large stems up...
Insert bombilla...
Moisten Mate with cold water. Patiently wait (2-3 minutes) for the leaves to absorb the cold water...
Fill with hot water. Not boiling! Drink. Refill. Repeat.
Start with a nice beach with a variety of clams, a smile, and a shellfish license. Get your clams and bring them home and purge them.
Then you add a little garlic, a lot of melted butter, and white wine. (David cooked the clams and Dad cooked more oysters.)
Then you eat the delicious meal and are left with plates full of shells. 
