MARINADE MAGIC

(continued from page 14)

TRUNK. SHOWS:

eln- 6 - 144- 71
&me 3-4-;

z-)

aitair

" l 1;

11110 1 0- 1 I - I

09(flina,
0 F11nr
8- /

Champagne, hors d . oeuvres and informal modelintz

EXCLUSIVES

0 Pt

i

t.

Bride

by appz oni c v • 708 &C Wooahvard, , C).it-nting- ham 647-49 9 9

Winston's
Citation Collection
Exclusively Available
At
Casual Concepts

A collection that can
only be found here, in two
wonderful color
combinations. This high-
back styling defined by
roomy comfort is evident
in the swivel rocker and
matching dining chair.
A chaise lounge, 42 or 60"
dining tables & a coordinate
umbrella complete this
ensemble. Now on Sale.

828 North Main Street
Downtown Rochester
(313) 652-1080
Open Daily & Sat 10 - 6
Thurs & Fri 10 - 9 pm
Sundays from 12 - 4 pm

16 •STYLE•SUMMER 1993

.:

9

and 2 carrots on each skewer, and
end with another snow pea with
onions (see photo). Skewers may
be refrigerated up to 4 hours.
To grill: Place grill rack 3 to 4
inches from coals, grease rack and
prepare coals. Grill brochettes for
4 minutes. Turn and grill 4 more
minutes or until chicken is cooked
through. Serve with reserved
marinade for sauce. Makes 8
skewers.

Rack of Lamb with
Mustard-Peppercorn
Crizst

(serves eight)
2 racks of lamb (about 1 1/2
pounds with 8 chops each)
2 teaspoons plus 1 tablespoon
green peppercorns
4 teaspoons seasoned pepper
or coarsely ground black pep-
per, divided
2 tablespoons chopped fresh
rosemary or 2 teaspoons dried
rosemary
1/2 cup coarsely chopped
fresh mint
6 cloves garlic, minced
1/2 cup raspbeny vinegar
1/4 cup soy sauce
1/2 cup dry red wine
4 tablespoons Dijon mustard

To marinate: Urn meat of all
available fat. Place in a shallow
non aluminum baking dish, meat
side down. In a small bowl, coarse-
ly mash 2 teaspoons green pep-
percorns with the back of a fork.
Stir in 2 teaspoons black pepper,
rosemary, mint, garlic, vinegar,
soy sauce and wine. Pour over
racks, spooning to cover meat and
bones. Cover with plastic wrap and
refrigerate for 8 to 10 hours, turn-
ing once.
To grill: Remove racks from
marinade and leave at room tem-
perature for 1 hour before grilling.
Oil grill rack, place 4 to 6 inches
from coals and prepare coals. Dis-
card marinade and pat meat dry.
Sprinkle with salt. Grill covered,
with air vents open, for 12 to 15
minutes for medium rare and 17
to 25 minutes for medium well,
turning occasionally until browned
on both sides.
To make crust Meanwhile in
a small bowl, mash remaining 1
tablespoon green peppercorns
coarsely with back of a fork. Stir
in mustard and remaining 2 tea-
spoons black pepper. Remove
meat from grill and spread with
a thin layer of the mustard mix-
ture. Brush grill rack with oil. Re-

-

turn lamb to grill, meat side down.
Grill uncovered until coating is
browned, about 8 minutes. Turn
and brown on other side. Lamb is
done when an instant-read ther-
mometer inserted horizontally into
meat from the side, not touching
the bone, reads 130 degrees for
medium rare, 150 degrees for
medium well. Let rest 10 minutes.
Carve between ribs.
Variation: A 3 to 4 pound but-
terflied leg of Iamb may be sub-
stituted for the racks. Marinate for
24 hours and grill uncovered for
10 minutes on each side. Spread
with mustard coating and contin-
ue grilling 5 to 7 minutes per side.

Citrus Grilled Shrimp
with Feta

(four servings)
Marinated in lime, lemon and
orange juices with a touch of gar-
lic, tarragon and Pernod, these
feta-topped shrimp develop an elu-
sive flavor which is divine. Grill
and serve them on individual
skewers, or cook several servings
on long skewers and remove to
plates to serve.

1 1/2 pounds extra large or
jumbo raw shrimp, peeled and
de-veined with tails left on (about
32 extra large or 16 jumbo)
4 tablespoons fresh lime juice
3 tablespoons fresh lemon
juice
3 tablespoons orange juice
2 tablespoons olive oil
6 cloves garlic, minced
2 tablespoons Pernod
2 teaspoons dried tarragon
Freshly ground pepper to
taste
About 1/3 cup feta cheese,
finely crumbled
lime wedges for garnish

Thread 8 extra large or 4 jum-
bo shrimp on each of 4 skewers.
(If they are wooden, cut to fit.)
Place in a shallow non-metal dish
or heavy plastic zipper bag.
To marinate: In a small bowl
whisk together the juices, oil, gar-
lic, Pernod, tarragon and pepper.
(The marinade may be refriger-
ated overnight). About 1 1/2 to 2
hours before serving, pour mari-
nade over shrimp, turning to coat
both sides. Cover and refrigerate
for 1 hour. Turn and marinate at
room temperature for 30 to 60
more minutes.
To grill: While shrimp mari-
nates, soak a handful of mesquite,