| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish, Beverages |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Sirloin, Cubed |
| 1/2 |
c |
Cabernet Sauvignon |
| 1/4 |
c |
Red Wine Vinegar |
| 1 |
ts |
Thyme, Dried |
| 1 |
|
Clove Crushed Garlic |
| 1/2 |
c |
Olive Oil |
| 2 |
tb |
Dijon Mustard |
| 2 |
ds |
Tabasco Sauce |
| 1/2 |
ts |
Ground Black Pepper |
|
|
See Number 3 Below |
INSTRUCTIONS
1. Combine all ingredients and allow to marinad 6 hours at room temper-
ture or 10-12 hours refrigerated.
2. Drain meat and remaining marinade.
3. Arrange on skewers with vegetables such as:
þ red, green, and yellow peppers
þ baby carrots
þ tomatillo
þ whole cloves of garlic
þ zucchini
þ baby turnips
þ red onion 4. All vegetables except onions should be blanched for 2
minutes.
5. Grill over hot mesquite or charcoal to desired degree of doneness,
brushing occasionally with the remaining marinade.
6. Serve over couscous:
þ 2 cups couscous
þ 2 cups chicken stock or water
þ Salt and pepper 7. Bring liquid to a boil, stir in couscous and let
stand covered for 4
minutes; fluff with a fork.
8. Garnish finished dish with small hot peppers and tomatillo.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Sin: it seemed like a good idea at the time”