| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grilling, Marinades | 4 | Servings | ||
INGREDIENTS
| 4 | T | Wine |
| 4 | T | Olive oil |
| 2 | Finely chopped shallots | |
| 2 | Finely chopped garlic cloves | |
| 1 | T | Chopped fresh rosemary OR |
| thyme or your choice | ||
| Salt and pepper, to taste |
INSTRUCTIONS
Combine. Marinate meat for 30 minutes to 2 hours. Especially for lean cuts of beef and lamb. Red wine enhances the meat rather than masking it, and keeps it delightfully juicy. *REF www.sfgate.com "THE ESSENTIAL GRILLING GUIDE: Everything you need to know to get you through the barbecue season," by Marlena Spieler, Wed 5/13/98; San Francisco Chronicle >Sent by Hanneman Notes: makes enough for about 2 pounds of food. See Also "Grilling3: Marinades and Rubs" Recipe by: Essential Grilling Guide, by Marlena Spieler Posted to MC-Recipe Digest by Kitpath <[email protected]> on May 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 268
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 0mg
Sodium: 25.6mg
Potassium: 676.1mg
Carbohydrates: 33.9g
Fiber: <1g
Sugar: <1g
Protein: 5.1g