Fortunately, Dr. Van Helsing (played by Edward Sloan) was prepared when he crossed paths with Count Dracula (the wonderful Bela Lugosi) in one of their early encounters:
It’s day 2 of the 3-day Labor Day weekend. Here in the U.S., Labor Day weekend marks the unofficial end of summer, rather as Memorial Day weekend is viewed as the unofficial kick-off to summer.
Grilling over Labor Day weekend is traditional, and even though we can grill pretty much year ’round here in East Texas, hubby and I want to grill something this weekend. We were debating what we might want and decided that we’d grill up a mess of lean sirloin steak, baked potato done up on the grill (thoroughly scrub the potato, poke some holes in it with a fork, lightly oil it with olive oil, sprinkle with coarse ground sea salt, wrap tightly in foil, and place on the grill), and a mélange of veggies on the grill: namely zucchini, yellow squash, cherub tomatoes, onion, and fresh mushrooms all in a foil packet, drizzled lightly with some olive oil, topped with some healthy splashes of vinegar (red wine or balsamic), and some coarse ground sea salt and coarse ground black pepper.
And we decided to make up a garlic marinade for the steak. This is a tasty marinade that I’ve adapted from my 2000 Betty Crock Cookbook: The Big Red Cookbook. It’s pretty easy to put together and is great for beef, chicken, pork, or veggies. It makes a goodly amount of marinade, so it’s handy for when you’re grilling up a fair amount of food (as hubby and I are today, as we plan on eating the leftover steak tomorrow).
As a bonus, it wards off vampires. 😉
I normally measure out the oil, vinegar, and apple juice and just eyeball the rest. Also, if you choose to do the sautéed version of the marinade, to reduce spatter on your stove top, I suggest you brown the garlic in a smaller portion of the oil and then add the rest of the oil in with the other ingredients. You can also boost the garlic flavor a bit more if you add in a bit of garlic powder.
Happy Labor Day!
Garlic Marinade (Makes about 3/4 cup)
- 1/4 cup vegetable oil (suggest Canola)
- Desired amount of chopped/minced garlic (equivalent of 4 cloves, or more, or less, if desired) and a bit of garlic powder, too, if desired
- Chopped fresh or crumbed dried rosemary leaves to taste (I snag some fresh from our herb garden)
- Squirt of mustard (suggest yellow or coarse ground mustard)
- 2 or so teaspoons of soy sauce (I used reduced-sodium soy sauce)
- 1/4 cup vinegar (red wine, white wine, or apple cider vinegar)
- 1/4 cup apple juice
- Coarse ground black pepper, if desired
- For quick marinade: Combine all ingredients in a non-reactive (glass or plastic) container. Add in meat or veggies, stirring to coat. Stir every so often and marinate for desired length of time in refrigerator (do not exceed 24 hours).
- For sautéed marinade (enhances the flavor of the garlic): Pour oil into a small (7″ or 10″) non-stick skillet and heat over medium-high heat. Add in garlic and cook, stirring frequently, until golden. Add in rosemary, mustard, and soy sauce; remove from heat. Stir in vinegar and apple juice (and coarse ground black pepper, if using); cool. Place meat or vegetables in a non-reactive container, pour marinade over all, stirring to coat. Stir every so often and marinate for desired length of time in refrigerator (do not exceed 24 hours).
- Remove meat from refrigerator about an hour or so before grilling (meat will sear better once it loses its chill from the ‘fridge).
- Remove meat/veggies from marinade and grill/broil to desired doneness, brushing with marinade occasionally as desired.
- To use remaining marinade as a sauce, bring to a full boil and boil, stirring constantly, for one to two minutes. Otherwise, discard remaining marinade.