| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Grilling, Marinades |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Wine |
| 4 |
tb |
Olive oil |
| 2 |
|
Finely chopped shallots |
| 2 |
|
Finely chopped garlic cloves |
| 1 |
tb |
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 <phannema@wizard.ucr.edu> on May 14,
1998
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