1/4 c dry red wine
1/2 tsp thyme
1/4 c good olive oil
couple of shakes of hot sauce
1/2 c water
2 cloves garlic, minced
pinch of tarragon
Combine all ingredients and pour over roast. Marinade for at least 4 hours. Roast meat on charcoal bbq over indirect heat.
1 cup red wine
2 tbs reduced-sodium soy sauce
1 tbs red wine vinegar
1 tsp thyme
1/4 tsp black pepper
4 cloves garlic, minced
4 small New York sirloin steaks (about 1 3/4 lbs total)
2 tbs unsalted butter
4 scallions, coarsely chopped
3/4 lb mushrooms, thinly sliced
2 tbs flour
In a shallow dish large enough to hold the steaks in a single layer, combine the wine, soy sauce, vinegar, thyme, pepper, and half of the garlic. Place the steaks in the marinade and turn them over to thoroughly coat. Set them aside to marinate while you prepare the remaining ingredients.
Preheat the broiler or prepare the grill. If broiling, line a broiler pan with foil.
In a medium skillet, melt the butter over medium-high heat. Add the remaining garlic, the scallions, and mushrooms, and saute until the scallions are limp and the mushrooms are beginning to release their liquid, 2-3 minutes. Stir in the flour and cook, stirring, until it is no longer visible, about 30 seconds.
Remove the steaks from the marinade, reserving the marinade. Stir the reserved marinade into the skillet and cook, stirring, until the mixture has come to a boil and thickened slightly, 1-2 minutes. Reduce the heat to low and simmer while you cook the steaks.
Grill or broil the steaks 4″ from the heat: 7 minutes per side for rare, 8 minutes per side for medium-rare, 9 minutes per side for well-done. Let the steaks rest for 5 minutes before serving.
Serve the steaks topped with the red wine-mushroom sauce.
4 servings
4 filet mignons, 1 1/2″ thick OR steak of your choice
5 scallions, chopped
3/4 cup canola oil
1/2 cup soy sauce
1 1/2 tsp ground ginger
1 1/2 tsp garlic powder
3 tbs honey
2 tbs rice vinegar
combine all ingredients except for the steak in a marinade dish. place the steak in the marinade and refrigerate for 8 hours or overnight, turning occasionally. grill directly over medium heat turning once. the filets will take11-13 minutes to reach medium rare. remove the steaks from the grill and allow to rest for 2-3 minutes, during which time the internal temperature will rise about 5 degrees.
4 (½ lb) rib-eye steaks OR steak of choice
2 tbs sea salt
2 tbs lemon pepper
2 (12 oz) cans OR bottles of beer of choice
Place the steaks in a large, shallow container with a lid.
Season each side with the salt and lemon pepper.
Gently pour the beer over the steaks making sure the seasoning doesn’t wash off.
Cover and refrigerate for 1-2 hours.
Preheat grill for high heat.
Lightly oil grill grate.
Place steaks on grill and discard beer marinade.
Cook for 5 minutes per side, or to desired doneness.
4 servings
1 cup finely crushed corn chips
1 envelope taco seasoning
1 tbs dried minced onion
1 egg, lightly beaten
1 ½ lbs ground beef
6 slices cheddar cheese
sandwich buns, split
lettuce leaves
tomato slices
salsa, optional
In a large bowl, combine the corn chips, taco seasoning, onion and egg. Crumble beef over mixture and mix well. Shape into six patties.
Grill, covered, over medium heat or broil 4” from the heat 7-8 minutes on each side or until a thermometer reaches 160 degrees and juices run clear.
Top each burger with a cheese slice; cook just until cheese begins to melt. Serve on buns with lettuce, tomato and salsa, if desired.
6 servings
5-6 lbs pork spareribs
3/4 cup soy sauce
3/4 cup plum jam OR apricot preserves
3/4 cup honey
2-3 cloves garlic, minced
cut ribs into serving-size pieces; place with bone side down on a rack in a shallow roasting pan. cover and bake at 350 degrees for 1 hour or until ribs are tender; drain. combine remaining ingredients; brush some of the sauce over ribs. bake at 350 degrees or grill over medium coals, uncovered, for 30 minutes, brushing occasionally with sauce.
6 servings
1/4 cup finely chopped onion
1 clove garlic, crushed
1 or 2 red chili peppers, seeded and finely chopped
1/2 tsp cumin
1/2 tbs chopped fresh oregano OR 1/2 tsp dried
1/2 tsp paprika
1 tbs sesame seeds
2 tbs finely chopped cilantro
1 1/2 tbs safflower oil
1 tbs fresh lime juice
2 bay leaves
1 1/4 lbs round steak, cut into thin strips about 6″ long
1/4 tsp salt
1 lime, cut into 8 wedges
in a shallow dish or pie plate, combine the onion, garlic, chili peppers, cumin, oregano, paprika, sesame seeds, cilantro, oil, lime juice, and bay leaves.
place the beef strips in the marinade and stir to coat. cover the dish and let the meat marinate in the refrigerator for at least 4 hours, or overnight, turning it once or twice. remove the steak from the refrigerator at least 30 minutes before cooking.
prepare the grill.
soak 8 wooden skewers in water for 10 minutes. thread the strips of marinated meat onto the skewers, sprinkling them with any remaining marinade. grill the skewers 4-5 inches from the heat, turning frequently, for 5-8 minutes.
transfer the skewers to a serving platter and sprinkle with the salt. serve the skewers garnished with the lime wedges.
serves 4
1/3 cup olive oil
1 tbs freshly grated lemon zest
1/4 cup + 2 tbs freshly squeezed lemon juice
1 1/2 tsp sugar
1 1/4 tsp black pepper
1 tsp salt
2 tbs chopped fresh parsley
in a small bowl, combine the oil, lemon zest, lemon juice, sugar, pepper, salt,and the parsley. marinate fish for 30 minutes, chicken up to 2 hours. (if marinating for more than 1 hour, cover and refrigerate.
srves 6-8
3/4 cup roasted garlic oil OR olive oil
6 lg boneless, skinless chicken breast halves
1/4 cup balsamic vinegar
1 tsp grainy mustard
2 shallots OR 2 onion slices
salt and pepper to taste
2 large parsley sprigs
2 large basil leaves
2 tsp herbes de provence
1/2 lb mozzarella cheese, cubed
1 bunch watercress, separated itno sprigs
1 (6 oz) jar sun-dried tomatoes in oil, drained and chopped
4 cups cooked bow-tie pasta
heat a grill to medium-high heat or preheat the broiler. brush a little oil over the chicken, and grill or broil 8 minutes on each side, or until done. blend the remaining oil in a food processor with the vinegar, mustard, shallots or onions, salt and pepper, parsley, basil, and herbs de provence. in a lg bowl, mix together the dressing and mozzarella. ring a lg serving platter with the watercress. toss the sun-dried tomatoes & pasta with the mozzarella. spoon onto the serving platter. top with the grilled chicken and serve.
serves 4-6
4 med potatoes
4 tbs unsalted butter, at room temperature
1/4 tsp paprika
1/4 tsp oregano
1/4 tsp basil
1/4 tsp salt
pinch of black pepper
prepare the grill. cut four 8″ square pieces of foil.
cut the potatoes crosswise into 1/4″ 6 slices without cutting all the way through the flesh. place each potato in the center of a square of foil, fold the edges together, and crimp to seal airtight.
place the packets directly in the hot coals and cook, turning them several times, for about 40 minutes.
meanwhile, cream the butter, then beat in the paprika, oregano, basil, salt, and pepper until blended and smooth.
with tongs, transfer the packets to a heated platter. unwrap each, and with a pastry brush, spread each potato with some of the herbed butter, coating the inside surfaces of each slice. rewrap the packets loosely and return the potatoes to the coals. cook for 10-15 minutes more, or until the flesh yields easily when tested with the tines of a fork.
to serve, unwrap the packets, spread into fans, & serve at once.
4 servings
