Category: Wine

Ingredients

2 tablespoons ketchup
2 tablespoons red wine vinegar or cider vinegar
2 teaspoons vegetable oil
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon prepared mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound boneless beef chuck steak (3/4 inch thick)

Directions

In a resealable plastic bag, combine the ketchup, vinegar, oil, soy sauce, Worcestershire sauce, mustard, garlic powder, salt and pepper; add meat. Seal bag and turn to coat; refrigerate 8 hours or overnight.

Drain and discard marinade. Grill, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Ingredients

1/4 cup minced lemon grass (white part only)
1/4 cup minced fresh ginger root
2 tablespoons minced garlic
1/4 tablespoon chopped fresh cilantro
1 Thai or serrano chile pepper, minced
3/4 cup peanut or canola oil
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on

1/4 cup lime juice
1/4 cup rice wine vinegar
1/2 cup mirin (Japanese sweet wine)
2 tablespoons dark soy sauce
2 tablespoons cold water
3 tablespoons grated lime zest
1 tablespoon minced fresh ginger root
2 teaspoons fish sauce
2 fresh Thai or Serrano chile, seeds removed
2 teaspoons minced garlic
1/2 cup smooth, unsalted peanut butter
1/4 cup peanut oil
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh cilantro
1/4 cup unsalted roasted peanuts, chopped
Kosher salt to taste

Directions

Stir together lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4 cup peanut oil in a large bowl. Add the shrimp, and toss to coat; let marinate at room temperature for 20 to 30 minutes.

Preheat a grill for medium-high heat.

Meanwhile, pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. Add the lime zest, 1 tablespoon ginger, fish sauce, 2 chile peppers, garlic, and peanut butter; process until smooth. While processing, slowly pour in the peanut oil; process until smooth and creamy. Pour into a bowl, stir in mint, cilantro and chopped peanuts; season to taste with salt.

Remove shrimp from marinade, shaking off any excess. Grill on preheated grill until pink and firm, about 2 minutes per side. Serve immediately with sauce.

Ingredients

1 pound button mushrooms
1 cup SMUCKER’S(r) Red Raspberry Preserves
1/2 cup red wine vinegar
1 teaspoon mustard
1 clove garlic, minced
1 tablespoon chopped parsley
Salt and pepper, to taste

Directions

Remove mushroom stems and reserve for another use. Blanch mushroom caps in boiling salted water for 5 minutes.

Dissolve preserves in red wine vinegar. Stir in mustard, garlic, parsley, salt and pepper. Drain cooked mushrooms and add to sauce to cool. (Recipe can be prepared to this point up to 3 days in advance.)

Thread 3 to 4 mushrooms on each of 12 skewers. Place skewers on preheated grill. Cook for 3 minutes on each side before serving.

Ingredients

1 cup sunflower seed oil
3/4 cup white wine vinegar
1 cup white sugar
1/2 cup ketchup
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 onion, minced
2 cloves garlic, minced

Directions

In a medium bowl, whisk together the oil, vinegar, sugar, ketchup, salt, pepper, cayenne, Worcestershire sauce, onion and garlic. Whisk until the sugar is dissolved. Refrigerate and whisk before using.