Chicken Marinade

Summer barbecues, with the gathering of family and friends, are wonderful times to try recipes for marinating chicken because it's easy, inexpensive and just about everyone loves chicken. Marinating imparts such wonderful flavor and really helps to keep the meat moist. I think chicken barbecues better if it has been marinated for a few hours to overnight. This recipe is very flavorful and inexpensive to prepare as most of the ingredients are probably already in the pantry. Have a wonderful Memorial Day celebration, blessings...

Recipe:

1/2 cup vegetable oil
1/2 cup olive oil
1/2 cup fresh lemon juice
1/2 tsp. thyme
1 tsp. dried rosemary, crushed, or 1 tbsp. minced fresh rosemary
1 clove garlic, crushed

Mix together all ingredients. Marinate cut-up chicken in a glass 9" x 13" pan, covered, overnight. Turn chicken pieces a few times during the process.

Marinated Chuck Roast for the Barbecue

It's barbecue season and this recipe turns an economical cut of beef into a tender and tasty meal fit for any occasion, even a special day like Mother's Day. The meat is most tender if it is marinated overnight, so for the best results don't short-cut the process.

Recipe: 

4 lb. chuck roast, approximately 1-1/2 inches thick

Marinade:

1 medium onion, chopped
2 tbsps. salad oil
2 cloves garlic, mashed
1/4 cup chopped fresh parsley
1/3 cup soy sauce
1 tsp. ground ginger
1 tsp. ground allspice
1 tsp. dried rosemary, crushed
3 tbsps. red wine vinegar
2 tbsps. brown sugar
1-1/4 cups beef broth

1. Saute' onion in oil until transparent. Stir in remaining marinade ingredients and bring to a boil. Remove from heat and cool.
2. Place roast in a 9" x 13" glass pan and pour marinade over; turn roast over. Cover with plastic wrap or foil, and refrigerate overnight, turning occasionally.
3. Remove the roast from marinade and discard the marinade.
4. Cook beef over medium coals for 30 to 40 minutes or until done to your liking.

Good Friends and Wonderful Meals

Years ago, when our family lived in Santa Cruz, CA., we had the wonderful blessing of having Marv and Sally as part of our lives. Marv was not only a very special "much older" friend, but he was also our family doctor. This man helped to save my life emotionally many times, not to mention his other gifts as a physician in our families lives, especially with two little boys.

Sally was a dear and special friend to this new bride. She was instrumental in the formation of my love of inviting new friends into our home. We spent many hours with Marv and Sally over wonderful food and wine. Sally was an exceptional cook, and very relaxed in the kitchen. We have since lost touch with Marv and Sally, they having moved away from Santa Cruz and us making a move back to Modesto, and then to Idaho. I still think of them fondly as they were a gift from God in our lives at that time.

This recipe is one Sally prepared for us one Friday evening as we all sat on their deck overlooking the bay. In Santa Cruz we could go down to the wharf and get fresh salmon that still smelled of the sea, oh what a blessing! The recipe will seem odd, but is very safe and tastes absolutely wonderful. We first had the dish about 25 years ago and I still make it regularly, so I can attest to the safety.

Salmon Marinade:

This recipe makes enough for 1 lb. of salmon fillet
1/2 cup butter, melted and cooled slightly
1 tablespoon minced parsley
2 tablespoons fresh lemon juice, room temperature
1-1/2 tablespoons soy sauce, room temperature

1. Combine fresh lemon juice and soy sauce and allow to come to room temperature, if cold.
2. When ready to marinate fish, melt butter in a glass bowl in the microwave that will hold the pound of fish. Add the parsley, room temperature lemon juice and soy sauce. Stir to combine.
3. Rinse fish and pat dry. Add to marinade, pushing the fish down so it is covered with the marinade. Cover the bowl with plastic wrap and marinate for 2 - 3 hours at room temperature in a cool kitchen.
4. Place the salmon on the grill skin side down and cook over hot coals for about 12 minutes per one inch of flesh. Turn once during cooking time. Be careful to not overcook and dry the flesh out. The timing is completely dependent on how hot the fire is

Tip: The layer of gray colored stuff laying on the flesh is fat. I think the salmon tastes better if that is removed. Just gently scrape it off with a table knife.