• Foy Update: Crisp Garlic Dill Pickles
• Forever Now and Then: Breakfast Potstickers
• Mind Over Batter: Roasted Garlic
• Leftovers 4 Lunch: Pomegranate Sauce and Sweet Braised Greens
• Taste With The Eyes: Grilled Baja Fish Torta
• Where And What In The World: Colman’s Mustard Barbeque Sauce Works
• Tastes Like Home: Pasta with Short Ribs
• Hungry Harps: Nor-Cali Egg Rolls & Kara-Age Soy Ginger Chicken
• Our Life In The Kitchen: Brined and Roasted Chicken with Tarragon Vinegar Cream Sauce
• Simply Good Eats: Thai Spicy Beef with Cold Sesame Noodle

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Courtesy The LA Times

Here’s a nice article on marinades. A couple of them would translate very nicely to a grill. The flavor of a charcoal or wood fired grill would enhance these marinades, especially the “jerk” recipe. Give it a read.

Marinades Made Easy

Now that my wife and I are “empty nesters” we are enjoy trying different types of foods and flavor profiles that we couldn’t try with kids at home. We are also trying to eat healthier. Ellie Krieger’s book “The Food You Crave” has given us several great meals that don’t necessarily taste “healthy.”

Tonight we tried her Grill Thai Beef Salad. (You can find the recipe on the Food Network here)

Celeste whipped up the marinade this morning and got flank steak soaking away in what smelled like a fantastic mixture of ginger, soy and garlic chili sauce.

After getting a nice bed of goals on my trusty weber kettle I got to grilling the flank steak:

Check out the close up of the chili sauce and garlic along with other morsels of tasty goodness.

All and all this was a meal that was both satisfying and flavorful. The combination of the basil and cilantro in the salad combined with the chili sauce marinade made of a taste that satisfied my need for a little heat, but wasn’t overpowering.