Ingredients
1 pound fresh white mushrooms
1 cup sliced celery
1/4 cup chopped fresh parsley
1/4 cup diced Swiss cheese
1/2 cup chopped green onions
1/2 cup olive oil
1/3 cup red wine vinegar
1 tablespoon prepared Dijon-style mustard
Directions
In a large bowl, whisk together the oil, vinegar and mustard. Add mushrooms, celery, parsley, cheese and onions and toss until evenly coated. Refrigerate at least 2 hours before serving.
Ingredients
1/2 cup water
1/4 cup red wine vinegar
2 tablespoons canola oil
1 tablespoon tomato paste
1 1/2 teaspoons garlic salt, divided
1 teaspoon dried thyme, divided
1/2 teaspoon pepper, divided
1 bay leaf
1 (1 1/2-pound) beef flank steak
Directions
In a small bowl, whisk the water, vinegar, oil, tomato paste, 1 teaspoon garlic salt, 1/2 teaspoon thyme and 1/4 teaspoon pepper; add bay leaf. Pour into a large resealable plastic bag.
Score the surface of the steak, making diamond shapes 1/4 in. deep; add to marinade. Seal bag and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Pat steak dry with paper towels. Combine the remaining garlic salt, thyme and pepper; rub over both sides of steak.
Grill steak, covered, over medium-hot heat for 6-8 minutes on each side or until a meat thermometer reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Thinly slice across the grain.
Ingredients
1 cup water
1 tablespoon dashi granules
1/4 cup mirin (Japanese sweet wine)
2 tablespoons soy sauce
Directions
In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.
Ingredients
1 cup soy sauce
2 tablespoons red wine
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
2 pounds salmon steaks
4 sprigs fresh parsley, for garnish
4 slices lemon, for garnish
Directions
Combine soy sauce, red wine, ginger, and black pepper in a large, resealable plastic bag. Seal, and shake vigorously to mix ingredients. Add salmon steaks, squeeze out excess air, and seal. Refrigerate, turning frequently to keep all sides in contact with the liquid, for no less than 2 hours.
Preheat an outdoor grill for medium high heat.
Cook on a hot grill for about 5 minutes per side, basting freely with extra marinade. Serve with parsley garnish and lemon slices.
