A lot of grilling going on

Memorial Day, traditionally, is the beginning of the barbecuing season, but there’s been a lot of grilling going on already.

The Cattleman’s Beef Association says beef is Americans’ favorite choice for the grill. H-m-m-m, there seems to be a lot of chicken and pork being grilled as well. Rather than just putting plain meat on the grill, give it a little pizzazz with these easy marinades.

SANTA FE GRILLED STEAK
4 beef T-bone or boneless top sirloin steaks, cut 1” thick
Glaze
1/2 c. steak sauce
2 cloves garlic, crushed or minced
2 t. chili sauce
1/2 t. ground cumin
1-1/2 T. butter
In a small bowl, combine glaze ingredients, mixing well. Place steaks on grill. For T-bones grill for 15-18 minutes over medium heat, (top loin - 14-16 minutes) for medium rare, or to your doneness.
Meanwhile, combine glaze ingredients, heat in microwave in a 1-cup measure; microwave 1 to 1-1/2 minutes, stirring once. Half way through the grilling time, turn steaks and brush with glaze. Brush again with glaze just before taking off grill. Makes four servings.

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TERIYAKI CHICKEN
1/4 c. teriyaki sauce
1/8 t. pepper
4 boneless skinless chicken breast halves
3/4 c. pineapple preserves
2 T. white wine vinegar (could use cider vinegar)
In a small bowl, combine teriyaki sauce and pepper, mix well. When ready to grill, brush chicken with sauce. Put chicken on grill on medium heat; cover and grill. Cooke 10-15 minutes or until chicken if fork tender. Don’t grill too long or it will get dry. Meanwhile, combine preserves and vinegar in a small saucepan. Serve preserve mixture over chicken. Makes four servings.

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HERB MARINADE
1/2 c. diced onion
1/2 c. lemon juice
1/4 c. canola or vegetable oil
1/2 t. each, salt, celery salt, ground thyme, crushed oregano leaves and rosemary leaves, crushed 1 large clove garlic, crushed, or minced
Combine all ingredients, whisking well. In a large plastic bag, put your choice of beef and marinade. Marinate for 1 hour, refrigerated. Save marinade and baste meat several times while meat is cooking. Makes one cup.

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Let’s make a bread loaf to go with either the steak or chicken.

PARMESAN CHEESE LOAF
1/2 c. butter or margarine, softened
1/3 c. shredded (not grated) fresh Parmesan cheese
1-1 lb. loaf French cut in 1-inch slices
In a small bowl, combine butter and cheese; blend well. Spread one side of each slice of bread with cheese mixture. Arrange slice into loaf shape; wrap tightly in heavy-duty foil using double-fold seals. When ready to grill, put loaf on gas grill over medium-low heat; cover grill. Heat 8-10 minutes, turning occasionally. Makes 15 slices.
Note: To make ahead, prepare cheese mixture and spread it on bread slices. Wrap with foil and put in fridge till grilling time.

Thought for the Day:
Memorial Day is a time to remember those in the military who gave their lives to keep our country safe. Bud and I were out at the VA medical center recently and while Bud was seeing a doctor I waited in the cafeteria having a cup of coffee. An older gentleman was sitting nearby in a wheelchair so I asked him what branch of the service he served in. He told me and I reached out, shook his hand, and thanked him for serving our country. Tears came down his cheeks as he said, “Thank You.” Just a hand shake and a thank you can make a difference.