Yield: 4 Servings
|4 tablespoons||Olive oil|
|2||Finely chopped shallots|
|2||Finely chopped garlic cloves|
|1 tablespoon||Chopped fresh rosemary OR thyme; or your choice|
|Salt and pepper; to taste|
Combine. Marinate meat for 30 minutes to 2 hours.
Especially for lean cuts of beef and lamb. Red wine enhances the meat rather than masking it, and keeps it delightfully juicy.
*REF www.sfgate.com "THE ESSENTIAL GRILLING GUIDE: Everything you need to know to get you through the barbecue season," by Marlena Spieler, Wed 5/13/98; San Francisco Chronicle >Sent by Hanneman
Notes: makes enough for about 2 pounds of food. See Also "Grilling3: Marinades and Rubs"
Recipe by: Essential Grilling Guide, by Marlena Spieler Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 14, 1998