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Show WASATCH Summer Cooking: MOUNTAIN TIMES Marinate & Grill by Virginia Rainey Now that summer has finally arrived, it’s time to get out of the kitchen and into some cooking. I think most of us would agree that few cooking methods are as pleasurable, or as simple and rewarding as sizzling a well-marinated cut of meat over a hot grill, then savoring it under sunny skies or the bright stars of a Utah summer night. In some instances, you'll want a good garlicky or minty marinade to enhance the flavor of lamb, pork, beef or chicken. Other times, you’ll appreciate the tenderizing qualities of a delicious high-acid marinade as it transforms a London Broil (flank steak) into the piece de resistance of a backyard cookout. Whatever your choice, a good marinade imparts a depth of flavor that no other method can duplicate. Here are three favorites to keep in mind for summer. Grill the meat, FABULOUS serve some CHICKEN also good for cubed lamb and eggplant e 1 teaspoon ¢ 5 medium garlic cloves, minced e 1 teaspoon curry powder e 2 tablespoons minced cilantro e 2 tablespoons olive oil e 1/4 teaspoon e 1 tablespoon fresh lemon juice e Salt and ground pepper to taste e Reserve 1 teaspoon cumin to sprinkle over meat as it cooks. Mix all ingredients in a large bowl, add chicken or lamb and turn to coat. Marinate for 2 to 24 hours and grill over hot cayenne add a big salad and plenty of garlic bread, and Because of the acid dinner or vinegar, marinddes, HONEY-W most should Whisk y big enough to hold the meat. You can also marinate in a heavy zip-lock plastic bag — a great method for camping or case, keep the meat covered and refriger- skewered f ae chops 9 kabobs together: 7 whit ns es t poo \es les fa e p 2 tab e wine egar wit ne vin i white freash mint ChopP .d o™S finely k poOR : ebl\ esB 2 ta B ee: ae nc mi r o ssed.d ot 8?garlic, pre si © : 7, cloves ; TOF inate fer jamb anc 1 mar g ON and ho ¢ coals, turnin rar we Poul Ove Ros. rare 1S just transporting your dinner to a canyon barbecue site. In any INE MARINADE lamb Try with | hick always use a glass, ceramic or stainless steel container just seafood Eat is ingrediin you pepper coals. ents, such as fresh fruit juice, or Grill over 2 e. (Mediu{ m houts. t astste done to cook U ntil p re fe rable for lamb.) ated until about 15 minutes before putting it on the grill. For libraries should have videos swimming technique. Chlorinated hair: Swimming pools can do serious damage in to your , FLANK 1-1/2 pounds , al a RELIEF FROM HAYFEVER ASTHMA & ALLERGIES Naturally with adrenal support products that fix you up 2 cloves garlic, minced or pressed 3/4 teaspoon ground cumin Wright is a Park City attor- camps for the men’s varsity University of Utah basketball team and the U.S. Women’s Alpine Ski Team. QUENCHERS Fresh vegetable i of e and fruit juices : ming. ney who teaches fitness at The Prospector Athletic Club and holds STEAK 1/2 cup fresh squeezed orange juice 3 tablespoons salad oil or olive oil training ; meat 2 tablespoons diced red onion hair, Solution: Ask your hairdresser first, but one good way to protect your hair is to get it wet first, then apply a “leave on” conditioner. Use a de-chlorinating shampoo after swim- Abi ey rele THIRST BRAZILIAN-STYLE public E Only Ta] @ Swim continued on Tyr é Virginia Rainey is a Salt Lake City-based writer and the co-author of “California The Beautiful Cookbook.” re) k CAE Fa chut- ney alongside, wine brochettes cumin served Note: MARINADE For boneless chicken breasts (about 1 1/2 pounds); outdoor ZOLA 1/4 teaspoon pepper eas ele 2 tablespoons red wine vinegar Stir all ingredients together, pour over meat and turn meat to coat. Cover and refrigerate 12 to 24 hours, turning meat occasionally. Cook 4 to 6 inches over hot coals, turning once and basting several times with marinade until done to taste. To serve, cut meat across the grain, @ into thin, slanting slices. 1270 Next lronhorse to Tas Park Drive ey City Glass 649-4561 ~ PAGE 13 |
