Marinade/sauce swap – Host your own!

I forgot to mention in last week’s post about the marinade/sauce swap I hosted this past weekend. This was the 2nd installment of swaps amongst friends . We all gathered in the morning – the swap took 30 minutes and people left with an array of marinades/sauces to help make dinners easier. Having homemade marinades/sauces on hand to throw a quick dinner together is awesome – I switched up my menu to use some of these as I was so excited! I recommend you gather your friends together to have your own marinade/soup swap.

Below outlines what was brought to the swap:

• Ginger chicken marinade –
• Chimichurri sauce (I will post recipe later this week)
Ina Garten’s homemade Asian BBQ sauce –
Peach BBQ sauce
Best flank steak marinade (I used this last night and marinated pork tenderloin instead and it was soo yummy!)  Rose recommends putting all ingrediants in a blender –
Poppy seed vinaigrette salad dressing:
o ¼ Cup Sugar
o 1 ½ T Onion Juice
o 1 Cup Vegetable Oil
o 1 tsp Dry Mustard
o 1 tsp Salt
o 1 ½ T Poppy Seed
o 1/3 Cup Cider Vinegar
Mix all ingredients except the oil and poppy seeds in a food processor until well mixed. Add the oil gradually while continuing to blend. Next stir in the poppy seeds and refrigerate. Serve with red leaf lettuce, grapefruit, avocado, toasted sliced almonds and sweet and sour red onions (fresh sliced red onions marinated in red wine vinegar and honey)
Peppered Herb Flank Steak marinade (from Junior League cook book)
o 2 flank steaks
o Marinade:
 ¾ cups olive oil
 ½ cup red wine vinegar
 4 garlic cloves minced
 4 green onions chopped
 1 tablespoon ground black pepper
 1 tablespoon fresh thyme or 1 teaspoon dried
 1tablespoon fresh rosemary of 1 teaspoon dried
 1 teaspoon kosher salt
o Cover and refrigerate marinate over flank steaks for several hours or overnight
o Bring steaks to room temp before grilling


One response to “Marinade/sauce swap – Host your own!

  1. Pingback: Dinners w/o 2/20 & 2/27: | Conrad Weekly Dinners

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