MARINADE MAGIC (continued from page 16) • ghe ginishin g go c Quality Refinishing & Reupholstery For The Discriminating Eye 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 • Furniture Refinishing/Faux Finishing • Custom Upholstered Furniture/Reupholstery • Antique Restoration/Repairs • Pratt & Lambert Custom Paints • Custom Window Treatments • Fabrics: Schumacher, Donghia, Robert Allen, Kravet and many more • Designer Wallcoverings Free In-Home Estimates And Decorator Services 1204 South Woodward (Just North of 696) 313-548-9515 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.