Beef Marinade →

This is a flavorful marinade to use with any lean cut of beef that can benefit from tenderizing (eg.Flank Steak, Sirloin, Round). The acid in the marinade tenderizes the meat and the other ingredients lend great flavor to the grilled beef. Marinate the steak 4 hours or longer. Note: use a dry rub like Montreal Steak Rub or Coffee Rub to add flavor to more tender, marbled cuts of beef like Porterhouse, Strip, or Rib Eye. If you’re not preparing a sauce for Filet Mignon, the filet will benefit from the flavor of a dry rub as well. Bring the meat to room temperature before placing on the grill. Cold meat cooks unevenly on the grill and will be tougher than meat that has been brought to room temperature before grilling. To prevent flare-ups on the grill, don’t forget to pat the meat with paper towels to remove excess marinade.

Ingredients:

• ½ c. olive oil

• 1/3 c. soy sauce

• ¼ balsamic or red wine vinegar

• 2 cloves of crushed/minced garlic

• 2 tablespoons Lemon juice

• 1 tablespoons Worcestershire sauce

• 1 teaspoons dry mustard

• ¼ teaspoon pepper

• ½ teaspoon. sweet basil (see note)

• ½ teaspoon thyme (see note)

*Note: you can substitute 1/2 teaspoon each of rosemary, thyme and fennel broken-up with the back of a spoon, or coarsely ground with a mortar and pestle or spice grinder.

Adapted from: Weber Grill Cookbook

Chicken Marinade →

This marinade comes from the Weber Grill Cookbook It is a great marinade for grilled chicken. Remember, to prevent flare-ups when grilling, pat the chicken dry with paper towels before placing on the grill.

Ingredients:

• 1/3 cup soy sauce

• ¼ cup olive oil

• ¼ cup red wine, sherry, or balsamic vinegar

• 1 teaspoon oregano (see note)

• ½ teaspoon sweet basil (see note)

• ½ teaspoon garlic powder or two cloves of garlic crushed/minced

• ¼ teaspoon pepper

• 2 teaspoons fresh lemon juice (optional)

*Note: substitute 1 ½ teaspoons Herbes de Provence for oregano and basil, or 1 teaspoon each of ground dried thyme and dried rosemary.

Herbes de Provence- from Emeril Lagasse

• 2 tablespoons dried savory

• 2 tablespoons dried rosemary

• 2 tablespoons dried thyme

• 2 tablespoons dried oregano

• 2 tablespoons dried basil

• 2 tablespoons dried marjoram

• 2 tablespoons dried fennel seed

*Note: grind the dried herbs with a mortar and pestle or a spice grinder. Spice mix keeps well stored in an air-tight container. Excellent used on Roast Chicken.

Red Wine and Wild Mushroom Sauce →

This is a delicious, rich, umami-laden sauce that is made for beef….filet mignon, porterhouse, rib-eye, flank steak, etc. Your choice. Enjoy!

4-6 servings

Ingredients:

• 2 tablespoons. olive oil

• 1 small onion chopped

• 1 small tart green apple unpeeled, chopped

• 1 celery stalk, chopped

• 3 garlic cloves, chopped

• 1 750 ml bottle Cabernet Sauvignon or other dry full-bodied red wine

• 1 cup ruby or tawny port

• 1 cup beef stock

• 3 sprigs of fresh thyme, or a ½ teaspoon dried thyme

• 5 tablespoons butter

• 1 lb. assorted wild mushrooms wiped clean, stemmed and sliced (shiitake, crimini, oyster, beech, etc. I often use 1/3 shitake and 2/3 crimini.)

• 2 tablespoons minced shallots

• 1 tablespoon Dijon mustard (optional)

• ½ teaspoon cornstarch mixed in a tablespoon of cold water (optional

Directions:

1. Saute the first 5 ingredients.

2. Add the wine, thyme, port and beef stock and cook over medium-high heat until reduced to about 1 ¼ cups.

3. Strain through a medium wire mesh strainer, pressing down the vegetables to extract as much flavor and juice as possible, and season to taste with salt and pepper.

4. In a separate pan, melt 2 tbs butter and sauté mushrooms and shallots until golden brown

5. Add wine reduction to the mushrooms and bring to simmer.

6. Remove from heat and whisk in 3 tablespoons butter and the Dijon.

7. If you want a slightly thicker sauce, whisk the cornstarch and water to create a smooth slurry and slowly whisk it into the wine sauce. Bring sauce to a simmer to thicken and remove from heat.

Gingery Grilled Vegetable Marinade →

There are many recipes for sesame, soy, ginger marinades. This is my favorite 5 Tastes marinade for veggies. Use it with portobellos, zucchini, summer squash, egg plant, etc.

Ingredients:

• ½ c. white wine vinegar

• 1/3 c. light soy sauce

• 6 tablespoons olive oil

• 2 tablespoons sesame oil

• 2 tablespoons minced fresh ginger

• 1 tablespoon brown sugar

• 2 large cloves garlic crushed/minced

• 2 teaspoons pepper sauce

• black pepper to taste

Instructions:

1. Slice the squash lengthwise into 1/2 inch slices.

2. Wipe portobellos gently with a paper towel and remove the stems.

3. Marinate veggies 30-60 minutes.

4. While the veggies marinate, preheat your grill and oil the grates.

5. Remove the veggies from the marinade and pat dry with a paper towel to prevent flaming on the grill.

6. Grill veggies and mushrooms for a few minutes each side until tender.

7. Serve as a great starter, or as a side dish.