| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1302.1 | heres mine | SALEM::MEDVECKY | | Mon Aug 01 1988 13:18 | 15 |
| Well, you can marinate in just about anything, but what I usually
do is put the meat in a glass cooking dish....
to this I add a mixture containing:
about 3 cloves chopped garlic
about 1/3 cup olive oil
juice from about 1/2 lemon
1 small onion chopped fine
some oregano/basil/ground pepper
about 1/4 cup red wine
Marinate for at least an hour.....the longer the better
Put on grill and let fire away....
Rick
|
| 1302.2 | How about 7.0? | STEREO::WHITCOMB | | Mon Aug 01 1988 13:58 | 7 |
| Ever since I tried the recipe in Note 7.0, I haven't used anything
else since. Since I love garlic, I chop up about 4 or 5 cloves
of garlic instead of just 1 as the recipe suggests, and I ALWAYS
marinate them overnight. I highly recommend trying that recipe.
Good luck!
|
| 1302.4 | beef tips saute | BENTLY::WILDE | Time and Tide wait for Norman | Mon Aug 01 1988 18:26 | 24 |
| MARINADE:
Several tablespoons light soy sauce (not muddy brown, but clear)
Several tablespoons good drinking sherry (NO cooking sherry)
Several cloves garlic either pressed, or if Elephant Garlic, sliced
into the bowl
1 Tablespoon fresh lemon juice
Place in large glass bowl with approx. 1 to 2 pounds sirloin tips..mix well,
cover, and marinade for 30 minutes to 2 hours, stirring now and then.
Make enough marinade to get stuff good and wet by increasing the ingredients
as needed.
COOKING THEM:
Toss meat, two tablespoons marinade, and garlic into hot pan
with some olive oil and saute for a few
seconds and then add thin slices of onion and saute until meat is done.
EAT!
You may season this with pepper, salt, etc. to taste....serve with buttered
parslied noodles, or mashed potatoes or...
|
| 1302.5 | | CALVA::WOLINSKI | uCoder sans Frontieres | Tue Aug 02 1988 12:21 | 8 |
|
I use a similar recipe to reply 4 but I add about 1-2 tablespoons
of prepared horseradish and a teaspoon of brown sugar. The horse
radish gives the marinade a nice bite to it.
-mike
|
| 1302.6 | flambee | VIA::GLANTZ | Just a bag of quarks & leptons | Tue Aug 02 1988 17:10 | 9 |
| If you want to do a dramatic presentation for a fancy dinner, use the
recipe in .4 and do the saute-ing at the dinner table over an alcohol
burner. Then, a few seconds before it's done, pour 1/4 cup of cognac
into the frying pan, wait for it to bubble (should be less around 5
seconds) and light it (be careful). Everyone oohs and ahs. You might
have to reduce the amounts of other liquids a bit to keep it from
getting too thin.
- Mike
|
| 1302.7 | | DANUBE::R_WOODS | | Wed Aug 03 1988 11:33 | 10 |
|
What I do is marinate the sirloin tips in Italian salad dressing
for the whole day. Then, cook them on the grill that night.
They come out very tender and have a nice flavor to them.
Try it, you'll like it!
r.
|
| 1302.9 | BBQ Sauce | FSCAMP::AMANDALINCI | | Tue Sep 06 1988 13:49 | 5 |
| What I do is marinate them in barbeque sauce. If I don't have time
to make my own, I use K.C. Masterpiece, which I think is the best
commercial product sold. The longer they marinate, the more sauce
flavor you have. I marinate them usually 2 - 4 hours then grill.
|
| 1302.10 | i don't think i'll ever cook em' any other way! | RINGER::AQUILIA | | Thu Jan 30 1992 10:00 | 26 |
|
i found this recipe in my clay cooker book but didn't have short ribs or
tomato sauce. i made up my own recipe because of that and found it better
than the original recipe that i also tried last night.
bbq sirlion tips
----------------
1 can tomato paste
1/2 paste can of water
2 T Cider Vinegar
2 T Honey
1 T Worcheshire Sauce
Lots of minced garlic
cut the tips in 2 1/2" cubes across the grain. mix all the ingredients
together cept' the garlic and cook till bubbly. put tips in pan (spray
with pam) and rub garlic all over the tips. cover these in the bbq
sauce. cook at 325of for at least 2 hours.
the original recipe calls for a can of tomato sauce instead of the paste
and water but i found mine to get much thicker.
enjoy!
cj
|
| 1302.11 | | EM::DROWNS | this has been a recording | Thu Jan 30 1992 10:52 | 5 |
|
Did you cook them in the clay cooker?
2 hours seems like a lot of time. Was the meat well done?
|
| 1302.12 | oh, cover that pan!!!!! | RINGER::AQUILIA | | Fri Jan 31 1992 09:08 | 13 |
| -.1
sorry, i forgot to mention that i didn't cook them in the clay cooker.
i also forgot to mention that you cover the pan and yes, bake them for
2 hours at 325. they come out falling apart. the low temp and them
being covered makes them so tender that even though they are not rare,
they are as tender as a tenderloin steak.
hope this helps. give them a try. i love my meat med/rare and didn't
think that i would like this as much because of the time but..........
they are delicious.
cj
|