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Naturally,
with summer here, we think about grilling. What better
way to get the heat out of the kitchen. I bought a new
grill this season and it's been great.
Marinades
dry and wet are the way to go. They tenderize meat and
add lovely flavor to meat and vegetables. I like this
subtle Maple Apple Marinade for chicken legs and wings.
Maple
Apple Marinade
1
cup maple syrup
1/2 cup cider or apple juice
1 cup red wine vinegar
Simmer
this combo for 1 hour, reducing the liquid by a third.
Marinate the chicken for 1/2 hour before grilling. Brush
regularly while cooking.
When
I grill fish, I use this zesty Lemon Thyme Marinade.
Lemon
Thyme Marinade
1/2
cup fresh lemon juice
1/2 cup olive oil
2 tablespoons lemon zest
1/4 cup fresh thyme leaves
1/2 onion, chopped
salt and pepper
Add
lemon juice and olive oil, season with salt and pepper, lemon
zest, thyme and onion. This is especially good on salmon
steaks.
When
shrimp is on the menu, I like to use this Spicy Apricot Sauce.Spicy
Apricot Sauce
1
cup apricot jam
1/2 cup white wine vinegar
4 tablespoons Worcestershire Sauce
3 tablespoons Dijon-style mustard
3 tablespoons honey
1 teaspoon cayenne powder
Heat
all the ingredients together. Use this to baste the
shrimp. Very delicious indeed!
One
more favorite of mine is called Olio Santo.Olio
Santo
1
cup olive oil
6 large leaves of sweet basil
3 dried not chilies
Combine
in a jar. Keep this in the refrigerator for a week
before using.
This
recipe is terrific for making salad dressings, pizza and as a
brushing for the grill.
Click
for a printable copy of the July Recipes
My
cookbooks, Seasonal Herbal Favorites From Martha's Herbary
Volume I and Volume II, teach that there is more to
seasoning than salt and pepper and that the flavor of herbs
can be the centerpiece of a meal.
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