With most people grilling this weekend we felt a marinade would be a good first recipe. Below is Chef George's Tuscan Marinade which, according to Randy Polo, the Smoke Rise Inn General Manager, is great for steak, chicken or even vegetables.
Ted notes that toasting the Garlic in olive oil means just simmering the crushed garlic on medium heat until the barest hint of golden color appears, and not beyond, which will only take a couple of minutes.
You can make this marinade in larger quantities and store it safely refrigerated for several months.
1 cup Olive Oil
1/2 cup Balsamic Vinegar
6 Cloves of Garlic, crushed
3 Sprigs of fresh Rosemary
1 Sprig of fresh Thyme
1 ts of salt
1 tsp of crushed red pepper flakes
Toast the garlic in the olive oil, then add herbs and red pepper flake to mixture. Mix with vinegar and season with salt. Add to steak, chicken or vegetables and allow 12 to 24 hours of marinading time before using. Ted suggests using a ziploc bag to marinate your food in, and to remember to squeeze as much air out of the bag as you can to keep the marinade in contact with the food.
Thanks, Chef George!
Happy Grilling, Bon Appetit and Happy Memorial Day!
~Ted &
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