Thursday, August 03, 2006

Secrets - Part 2

This paste (marinade) is what makes those famous Stanley shish-ka-bobs so famous. We use a good cut of beef cut into shish-ka-bob size pieces. You don't need to marinate long, anywhere from 10 min to 2 hours. Thread meat on skewers with red, yellow and/or green peppers, mushrooms, onions, yellow squash, zuchinni, etc . . . Grill. We like to serve this with couscous.

Makes 1 1/2 cups
Use on grilled and roasted vegetable, fish, lamb and beef.

2 C. mixed fresh herbs (parsley, sage, rosemary, thyme, basil, and/or oregano)
10 cloves garlic
1 T. red pepper flakes
1/2 C. olive oil
2 T. salt
1/4 C. cracked black peppercorns
Cover and refrigerate until ready to use. This paste will keep, covered and refrigerated, for up to 1 week.

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