A Little Personal History: Here’s my favorite recipe for Flank Steak and this recipe serves up half now and allows you to save the other half for another dish later in the week. I love great left-overs!! Print Recipe Broiled Flank Steak Flank Steak is great for fajitas, salads or just served on their own.
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A Little Personal History: One of my favorite dressings and so versatile as a marinade too. Print Recipe Catalina French Dressing Votes: 0 Rating: 0 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List Cuisine American Equipment Measuring Cups, Measuring Spoons, Medium Mixing Bowl, Storage Container, Whisk Cost Cheap Skill
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A Little Personal History: I wanted an Asian marinade that works well with less expensive cuts of meats, poultry and simple to prepare. Here’s what I came up with and it’s become a favorite marinade, whether for beef or poultry. Print Recipe Soy-Honey Marinade Chef Lars Votes: 0 Rating: 0 You: Rate this recipe! Add to Shopping
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A Little Personal History: Marinating poultry can make all the difference between tough and chewy vs. mouth watering and flavorful. Here’s my tried and true buttermilk marinade that delivers great results every time. Print Recipe Buttermilk Marinade Brining is the act of soaking ingredients in water with salt (and sometimes sugar). This soak causes salt
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A Little Personal History: Wanted to come up with a sauce that works well with Salmon and Tuna steaks, either as a marinade and/or sauce for grilling, sautéing, or baking. Let me know what you think. Description: Categories: Marinade, Sauce Servings: 1 ½ cup – 4 Salmon or Tuna steaks Time: – Preparation: 10 minutes
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A Little Personal History: After years of trial and error, one of the great secrets of a flavorful, juicy, succulent Turkey is a great overnight marinade sometimes referred to as “Brining the Turkey”. Here’s an easy and great way to do it! Description: Categories: Holiday, Turkey, Marinade Servings: For 1 (14 to 16 pound)
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