WEAU | Eau Claire, Wisconsin | News

TODAY INTERVIEW: National Grilling Month

Recipes:
Red Wine-Herb Marinade

Place all ingredients in food-safe plastic bag with steak for 15 minutes to 2 hours.
Main Ingredients:

1/4 cup red wine vinegar
1/4 cup water
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp chopped fresh thyme or
1 tsp dried thyme leaves, crushed
1/2 tsp crushed red pepper

Directions:

Combine all ingredients and mix well.
When to marinate: For flavor only, marinate for 15 minutes to 2 hours. For tenderizing, marinate for at least 6 hours. Marinating longer than 24 hours can result in a mushy surface texture.
Never save and reuse a marinade.

Recipe Tips:

Marinate in the refrigerator, NEVER at room temperature.
Marinate in a food-safe plastic bag or glass utility dish.
Turn meat occasionally during marinating so that all sides are equally exposed to marinade.
Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of beef. This recipe yields approximately 1/2 cup.

--------------------------
Ancho-Chocolate Citrus Rub

Main Ingredients:

1 tbsp ground ancho chili powder
3 cloves garlic, minced
1 1/2 tsp dried oregano leaves, crushed
1 tsp unsweetened cocoa powder
1 tsp freshly grated orange peel
1/2 tsp ground cinnamon

Directions:

Combine ingredients in small bowl. Stir to mix well.

Dry rubs consist of herbs, spices and other dry seasonings.
Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil, crushed garlic or mustard.
Rubs can be applied just before cooking or up to two hours in advance. Just refrigerate treated beef until cooking time.
Simply combine the ingredients and apply evenly to all sides. Cook beef to desired doneness.
----------------------------------
Lime-Jalapeno Marinade

Place all ingredients in food-safe plastic bag with steak for 15 minutes to 2 hours.
Main Ingredients:

1/2 cup red currant jelly, warmed
1/2 cup fresh lime juice
1/4 cup chopped, seeded jalapeno peppers
2 tbsp chopped fresh cilantro
1 tsp salt
1 clove garlic, minced
1/4 tsp ground allspice

Directions:

Combine all ingredients and mix well.
When to marinate: For flavor only, marinate for 15 minutes to 2 hours. For tenderizing, marinate for at least 6 hours. Marinating longer than 24 hours can result in a mushy surface texture.
Never save and reuse a marinade.

Recipe Tips:

Marinate in the refrigerator, NEVER at room temperature.
Marinate in a food-safe plastic bag or glass utility dish.
Turn meat occasionally during marinating so that all sides are equally exposed to marinade.
Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of beef. This recipe yields approximately 1/2 cup.
_________________
Smoky Paprika Rub

Main Ingredients:

2 tbsp smoked or Spanish paprika
1 1/2 tsp sugar
1 1/2 tsp chili powder
1 tsp ground black pepper
1/2 tsp ground red pepper

Directions:

Combine ingredients in small bowl. Stir to mix well.

Dry rubs consist of herbs, spices and other dry seasonings.
Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil, crushed garlic or mustard.
Rubs can be applied just before cooking or up to two hours in advance. Just refrigerate treated beef until cooking time.
Simply combine the ingredients and apply evenly to all sides. Cook beef to desired doneness.


WEAU 13 NEWS 1907 S. Hastings Way Eau Claire, WI 54701 By Phone: Main Number (715) 835-1313 and (715) 832-3474. Tip Line (715) 839-WEAU - (715) 839-9328 Sports Line (715) 852-1537
Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability 162206495