October 2009

Pozole Rojo & Halloween

10.31.2009

I live in Utah. That’s right the state known for many wives… well – not really. I sit in the upper city of the jewel known as the Wasatch Front. And October, Halloween specifically means cold, sometimes winter like conditions. And this year is no different. Snow has blanketed our share of the good old Rocky Mountains! And as such, I get in the mood for warm soups and playing the PlayStation with my little boy and just hunkering down with the family for a long winters nap.

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Beer-Marinated Steaks with a 4 Peppercorn Sauce

10.22.2009

Marination can bring fantastic flavors to the party. However, I believe you have to start with the best ingredients possible. I was on a search for some great steak recipes that allowed me to grill, and just grill. Not slaving over the grill seasoning with this, and seasoning with that, turning and turning the steaks as we all have in the event we were going to over cook them.

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Tangy Herb & Garlic Marinade

10.20.2009

Often times we will go to CostCo or Sam’s Club (the two megamart bulk food sources here) and purchase bulk chicken to sock away in our deep freeze. And like you, I have stared at that mass of frozen chicken block and wondered – “gosh, I just don’t want it to taste like… chicken!”

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Chimichurri Marinade

10.18.2009

Chimichurri is the Argentinian BBQ sauce that accompanies grilled meats and vegetables. You might have seen this as a part of a recipe in the local Chili’s or other similar establishment at $12 – $15 a plate. I had my first taste of this at my local Chili’s on a fajita dish, and thought – “the sauce seems simple enough”.

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Stuffed Zucchini

10.11.2009

If your like me, your getting zucchini from friends and relatives as they are in the same quandary that you are – How do you use this stuff? One of my co-writers here on Marinate Me Baby – Barry brought in these fantastic stuffed zucchini and they were in little rounds – that intrigued me – as one how would that little round fill a guy like me – and two were there other recipes out there that had a variation that I could live with?

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