QUICK & EASY RECIPES
Pork Kabobs –
Pinot Noir or Beaujolais
1 (1 pound) pork tenderloin, cut into 3/4-inch
cubes
1/3 cup smoky barbecue sauce
1/3 cup orange marmalade
2 tablespoons prepared horseradish
Thread tenderloin cubes onto skewers (if
using bamboo skewers, soak in water for
30 minutes before using to prevent burning).
Stir together remaining ingredients for
basting sauce. Place kabobs over medium-hot
coals and grill, turning to brown evenly,
brushing frequently with sauce, about 10
to 12 minutes.
Great American Grilled Steak - Cabernet
Sauvignon
1 (12 ounce) bottle mesquite with lime juice
marinade
1 tablespoon garlic powder with parsley
2 teaspoons seasoned pepper
1 (1 1/2- to 2-pound) steak
In resealable plastic food bag, combine
marinade and seasonings. Set aside 1/4 cup
of marinade mixture for brushing on during
grilling. Add steak to bag; seal and massage
bag so that meat is completely covered with
marinade. Marinate in refrigerator 30 minutes
to 4 hours. Feel free to have a couple glasses
of wine to help pass the time.
Preheat grill to medium-high. Remove meat
from bag; discard used marinade. Grill until
desired doneness is reached, brushing often
with remaining marinade.
Grilled Salmon Steaks – Chardonnay/Pinot
Noir
Basting Sauce
1/2 cup margarine
Cayenne pepper, to taste
3 dashes dill
1/2 cup ReaLemon® juice
4 cups brown sugar
Mix together. The sauce should be the consistency
of pancake batter.
Put salmon steaks on grill or in special
holder for grilling. Grill to desired doneness,
basting often with sauce. Serve with extra
sauce. Recipe can be reduced for a smaller
amount.
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