MARINADE MAGIC
(continued from page 16)
• ghe ginishin g go c
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apple or desired wood chips for at
least 30 minutes. Oil grill rack,
place 3 to 4-inches from coals and
prepare coals. When hot, add
wood chips. Grill the shrimp (with
the grill cover closed to impart a
smokier flavor and prevent the
flames from flaring up) for 3 to 5
minutes on one side; timing will
depend on the size of the shrimp.
Turn, sprinkle with feta, pressing
it in lightly, cover and cook for 3
to 5 minutes longer or until
cooked through. Do not overcook;
the shrimp will continue to cook
off the heat. Serve on skewers or
remove to small plates or scallop
shells. Garnish with lime wedges.
Sirloin Steak Santa Fe
(four servings)
2 sirloin steaks, cut 1 1/2-inch--
es thick (about 2 1/2 pounds)
Jalapeno-Cilantro Marinade (be-
low)
Zucchini Salsa (below)
1 pickled or fresh seeded
jalapeno, (about 1 to 1 1/2-inch-
es), quartered
1/4 cup cilantro leaves, lightly
packed
2 medium green onions with
tops, cut into 1-inch pieces
1/4 cup pimento-stuffed
green olives
1 medium zucchini, cut into f-
inch pieces (about 6 ounces)
2 tablespoons reserved mari-
nade
In a food processor with metal
blade, process garlic and
jalapeno until minced, scraping
sides. Add cilantro, green
onions, olives, zucchini and 2 ta-
blespoons reserved marinade;
pulse until finely minced. Season
to taste with salt, if desired. (Sal-
sa may be refrigerated up to 2
days.)
Variation: The marinade and
salsa are also great with chicken
breasts.
Jalapeno-Cilantro Marinade
2 cloves garlic, peeled
1 jarred pickled or fresh seed-
ed jalapeno (1 to 1 1/2-inches to
taste)
2 tablespoons cilantro leaves
1/4 cup chicken broth
1/4 cup fresh lime juice
2 tablespoons honey
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In a food processor with the
metal blade, process garlic and
jalapeno until minced. Add
cilantro, broth, lime juice and hon-
ey and process until well blended.
Reserve 2 tablespoons marinade
for salsa and set aside.
To marinate: Pierce steaks at
2-inch intervals with a fork and
place in a large, non-metal dish.
Pour the marinade (except the re-
served 2 tablespoons) over the
meat, cover with plastic wrap and
marinate in the refrigerator for 5
hours or overnight, turning once
or twice. Bring to room tempera-
ture at least 1 hour before grilling.
Meanwhile, make salsa; see be-
low.
To grill: Oil grill rack, place rack
4 to 6-inches from coals and pre-
pare coals. Remove meat from
marinade and blot thy. Grill for 8
to 10 minutes per side or until de-
sired doneness. Remove to a carv-
ing board and carve into 1-inch
slices. Serve with salsa (recipe be-
low).
Zucchini Salsa
2 cloves garlic, peeled
18 • SUMMER 1993 • STYLE
Fish Steaks in Oriental
Sesame Marinade
(six servings)
1/4 cup Oriental sesame oil
1/4 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons dry sheny or
sake
1 tablespoon honey
1/4 cup soy sauce
1 tablespoon finely minced
fresh ginger
3 cloves garlic, minced
6 tuna, shark or swordfish
steaks, cut 1 1/2-inches thick
(about 3 to
3 1/2 pounds)
Mix all ingredients except the
fish together in a small bowl. The
marinade may be refrigerated for
several weeks.
To marinate. place fish in shal-
low glass dish or large, heavy zip-
pered plastic bag. Pour marinade
over it, reserving some for bast-
ing. Turn fish to coat both sides
and marinate covered in the re-
fiigerator for 4 to 6 hours, turning
once.
To grill: Oil grill rack and place
3 to 4 inches from coals. Prepare
coals. Grill for 5 to 6 minutes on
each side, basting occasionally
with reserved marinade. El
Marlene Sorosky is a nationally renowned
cookbook author and food columnist. The
recipes featured here are from her
Entertaining on the Run: Lighter Menus
for Faster Lives, to be published by
William Morrow next spring.