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Show " WHEN FATHER COOKS SHJSHKEBOK ; , v -s ; - - , ! ;- .... ? , sv , 1-' " When father turns chef, you can generally count on one ttunf to sure-he'll sure-he'll add a dash of drama to his culinary art. Th.s se nse of shf 'P which somehow makes everything taste twice as good is not ust artifice. Men who love to cook also love to experiment w 'c seasonings or some "secret" method of preparation winch makes their Thfsecrefof this SRO shish kebob is a combination of both A thick, juicy piece of plentiful round steak is cut into he-man srzed it is marinated several hours or overnight in a beer sauce. Th te marinade both flavors and tenderizes the steak and, used as a basting sauce, imparts a rich, delicate glaze to the barbecued meat. During the cooking and the eating, the perfect beverage for such a meal is cold, refreshing beer. HEARTY BEER MARINADE FOR BEEF I cup beer 1 teaspoon ginger l4 cup salad oil Va teaspoon garlic powder 1 medium onion, diced 1 tablespoon salt 2 teaspoons curry powder 2 lbs. round steak Measure beer without a head. Mix with oil, onion, curry powder, ginger garlic powder and salt. Cut steak into good sized cubes. Cover steak with sauce and let marinate at least 4 hours or overnight in a covered dish in the refrigerator. Thread meat on skewers alternately with tiny whole onions, mushrooms, green pepper squares and tomato wedges. Grill over hot coals turning frequently and basting with remaining marinade to desired doneness. Yield: 6 servings. ' |