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**Skewered Beef and Onion Marinade**
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Mix together the jalapeno pepper, onion, jellies, wine, cilantro and lemon juice in a bowl.
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Add in beef and toss well.
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Marinate for at least three hrs in refrigerator.
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Bring beef to room temperature before grilling.
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Preheat the grill.
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Thread beef and onion alternately on metal skewers.
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Grill over high heat for approximately 10 min, turning a quarter turn every two to three min till the meat is brown.
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Or possibly till done according to personal preference.
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Let rest for two to three min before serving.
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Serve on achiffonade of romaine.
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**Old-Fashioned Barbecue Sauce**
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Mix all the ingredients together in a non-reactive saucepan.
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Bring to a boil.
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Reduce the heat and simmer for 15 min.
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Store in a glass jar in refrigerator for up to four weeks.
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**Grilled Garden Vegetables**
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2 medium zucchini, cut into 1/2-inch cubes 1 red bell pepper, cut into 1 1/2-inch cubes 1 yellow bell pepper, cut into 1 1/2-inch cubes 1 green bell pepper, cut into 1 1/2-inch cubes 3/4 lb.
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button mushrooms, washed 2 to 3 medium-sized Vidalia onions, cut into eights, leaving root intact 4 Japanese eggplants, cut into 1 1/2-inch slices extra virgin olive oil salt and freshly grnd black pepper to taste 1 c. minced fresh mixed herbs (parsley, chives, basil, thyme 1997 Janeen Sarlin, The New Meat Lover'sCookbook
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Notes: BBQ!
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Barbecue Favorites Summer is here so let's really break in which grill!
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Invite the neighbors over 'cause it's gonna be a bonanza!
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Our Home wants you to grill safely, so read the safety tips first!
