Marinade Magic

• Always marinate in the refrigerator, not at room temperature where bacteria can thrive.
• If a marinade is to be used for a baste or sauce, reserve a portion of it before adding the beef.  Marinade that has been in contact with raw meat must be brought to a full rolling boil before using it as a sauce.  Never save or reuse a marinade.

Simple Southwestern Marinade

1/2 cup prepared Italian dressing
1/4 cup fresh lime juice
1 tablespoon honey
1 1/2 teaspoons ground cumin

Combine all ingredients, stirring until well blended.  Makes about 3/4 cup.

Peachy Mustard Glaze

3/4 cup peach preserves
1/4 cup Yellow Mustard
2 tablespoons orange juice

Microwave preserves in a small microwavable bowl on high for 2 minutes or until melted, stirring once.  Stir in mustard and juice.  Makes 1 cup glaze.  Brush glaze on chicken or pork during last 15 minutes of grilling.  Serve any extra glaze on side for dipping. 

Dijon Sauce for Steak or Seafood*
1/3 cup mayonnaise
1/3 cup Dijon Mustard
3 tablespoons dry red wine
2 tablespoons minced red or green onion
2 tablespoons minced fresh parsley
1 clove garlic, minced

Combine mayonnaise, mustard, wine, onion, parsley and garlic in medium bowl.   Pour over steak with a few whole peppercorns.     

*Dijon sauce is also wonderful with grilled salmon.  To serve with salmon - substitute white wine for red wine and minced dill for fresh parsley. 

Seasoning Rubs

Rubs are seasoning blends, such as fresh or dried herbs and spices, which are applied to the surface of uncooked steaks to add flavor (they do not tenderize).  Paste-type rubs often contail oil, minced garlic or mustard.  A rub can be applied just before grilling or up to two hours in advance and refrigerated until you are ready to grill.  Remember to apply rubs evenly to both sides of your steak. 

Rosemary-Pepper Rub

1 tablespoon olive oil
2 teaspoons finely chopped rosemary
2 large cloves garlic, minced
3/4 teaspoon course grind black pepper

Combine all ingredients together.  Rub on meat.  Makes about 2 tablespoons. 

Burgers

Caesar Burgers
1 1/2 pounds ground beef
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
4 romaine lettuce leaves
8 slices sourdough bread, toasted
1/4 cup shredded parmesan cheese
Combine ground beef, garlic, salt and pepper in bowl, mixing lightly but thoroughly.  Lightly shape into four 3/4 inch patties.  Place patties on grill, 13-15 minutes to medium, until no longer pink in center and juices show no pink, turn occassionally.  Place one lettuce on bread slice, top with burger, sprinkle with parmesan cheese, cover with other bread slice. 

Cowboy Burger
Monterey Jack cheese, grilled mushrooms, grilled onions and crisp bacon; serve on Texas toast

Trattoria Burger
Mozzarella cheese, roasted red bell peppers, and moyannaise mixed with basil pesto; serve on focaccia bread.

Hickory Burger
Cheddar cheese, crumbled bacon and hickory barbecue sauce; serve on sesame seed bun.

Greek-Style Burger
Crumbled herbed feta cheese, sliced black olives and sliced onions; serve in pita bread.

Blue Moon Burger
Crumbled blue cheese, sauteed mushrooms, lettuce leaves and sliced tomatoes; serve on onion bun.

Worcestershire Burger
Sliced white mushrooms sauteed in Worcestershire sauce; serve on sourdough bread.