1 1/2 lb Sirloin, Cubed
1/2 cup Cabernet Sauvignon
1/4 cup Red Wine Vinegar
1 tsp Thyme, Dried
1 Clove Crushed Garlic
1/2 cup Olive Oil
2 tbsp Dijon Mustard
2 dash Tabasco Sauce
1/2 tsp Ground Black Pepper
See Number 3 Below
A Recipe for
Mesquite Grilled Brochettes Of Beef
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
This Recipe for Mesquite Grilled Brochettes Of Beef is one of thousands in the Recipes-to-go Beef Cookbook.
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The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
This is a recipe for Mesquite Grilled Brochettes Of Beef from the recipe cookbook of Recipes-to-go (Beef)
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
1. Combine all ingredients and allow to marinad 6 hours at room
temper-
ture or 10-12 hours refrigerated.
2. Drain meat and remaining marinade.
3. Arrange on skewers with vegetables such as:
þ red, green, and yellow peppers
þ baby carrots
þ tomatillo
þ whole cloves of garlic
þ zucchini
þ baby turnips
þ red onion 4. All vegetables except onions should be blanched for
2 minutes.
5. Grill over hot mesquite or charcoal to desired degree of doneness,
brushing occasionally with the remaining marinade.
6. Serve over couscous:
þ 2 cups couscous
þ 2 cups chicken stock or water
þ Salt and pepper 7. Bring liquid to a boil, stir in couscous and
let stand covered for 4
minutes; fluff with a fork.
8. Garnish finished dish with small hot peppers and tomatillo.
Serves: 4
Mesquite Grilled Brochettes Of Beef Recipe brought to you by Recipes To-Go