Three marinades add zest to grilling

Published 9:00 pm Tuesday, July 11, 2006

Now that we’re well and truly into summer, and Forum cooks have given us a generous supply of new salads to try, it’s time to get a grip on grilled go-withs.

Around here, we’re high on soaking, saucing, rubbing, mopping or marinating our fish, chicken, meat, seafood and veggies. For those of you who share this same seasoning-it sentiment, I’ve come up with three try-‘ems to plug into a possibly better-than-ever grilling routine.

The first, fired off by the folks at Newcastle Brown Ale, is designed to add zap, zest and tenderness to either sirloin tip or London broil cuts of beef.

Or, if you’re on the lookout for something that will work well with almost anything – chicken, pork, beef, fish, seafood and/or summer garden vegetables – the North American Olive Oil Association offers us two palate-pleasing whipper-uppers guaranteed to get the job done.

Spicy Newcastle Brown Ale barbecue marinade

1bottle (12 ounces) Newcastle Brown Ale or similar ale

1tablespoon dry mustard

1teaspoon ground ginger

3tablespoons soy sauce

1/8teaspoon Tabasco sauce

2tablespoons sugar or honey

2cloves garlic, minced

Beef (preferably sirloin tip or London broil)

In medium mixing bowl, combine the ale, dry mustard, ginger, soy sauce, Tabasco sauce, sugar or honey and garlic; blend ingredients together thoroughly. Arrange beef in either a self-sealing plastic bag or a container large enough to hold the meat in one layer; pour in marinade, seal or cover and marinate in refrigerator at least 2 hours before grilling, turning meat occasionally. Makes enough to marinate 1 1/2 to 2 pounds of beef.

Lemon olive oil garlic marinade

1tablespoon grated lemon peel

1/4cup fresh lemon juice

1/4cup pure or extra-virgin olive oil

2tablespoons finely chopped green onion

1teaspoon brown sugar

1/2teaspoon lemon-pepper seasoning

2cloves garlic, minced

4-6servings chicken, pork, fish, shellfish or vegetables

In a large, self-sealing plastic bag, combine lemon peel, lemon juice, olive oil, green onion, brown sugar, lemon-pepper seasoning and garlic, blending thoroughly. Add chicken, pork, fish, shellfish or vegetables. Seal and toss to coat evenly. Marinate in the refrigerator at least 4 hours or up to overnight, turning bag occasionally. Remove meat, seafood or vegetables from marinade, discarding excess marinade. Grill or broil as usual. Makes 4 to 6 servings.

Summer herb marinade

1/3cup extra-virgin olive oil

1/3cup raspberry white wine or white wine vinegar

1tablespoon chopped fresh basil

2teaspoons chopped fresh marjoram leaves

1teaspoon fresh thyme leaves

1clove garlic, minced

1/2teaspoon salt

4-6servings boneless beef, chicken, pork chops, seafood or vegetables

In a large, self-sealing plastic bag, combine olive oil, flavored wine or vinegar, basil, marjoram, thyme, garlic and salt, blending thoroughly. Add beef, chicken, pork, seafood or vegetables. Seal and toss to coat evenly. Refrigerate at least 4 hours or up to overnight, turning bag occasionally. Remove meat, seafood or vegetables from marinade, discarding excess marinade. Grill as usual. Makes 4 to 6 servings.

The next Forum will appear in Friday’s Time Out section.