Marinade magicThere's a little magic in marinades: They're...


August 28, 1994|By Karol V. Menzie

Marinade magic

There's a little magic in marinades: They're simple to preparesimple to do, but they can give food an extra dose of flavor. And they're perfect for busy lifestyles -- marinades can be at work at home in the refrigerator while you're at the office, and they help add flavor and tenderness to leaner cuts of meat.

The makers of Ziploc storage bags are offering a 16-page booklet with winning recipes from their Marvelous Marinade recipe contest last year, as well as tips, guidelines, and safety information.

For a free copy, send complete name and address to Marvelous Marinades, Ziploc storage bags, Department #8200-PK, P.O. Box 78980, New Augusta, Ind. 46278.

' Here's a sample recipe:

Honey-thyme grilled shrimp

Serves 6


1 whole garlic head, unpeeled, top 1/3 cut off, exposing cloves

1/3 cup olive oil

2/3 cup orange juice

1/4 cup hot honey mustard

3 tablespoons honey

3/4 teaspoon dried thyme, crushed


2 pounds large shrimp, peeled, deveined

1 each red and yellow bell pepper, seeded, cut into 1-inch squares, blanched

1 red onion, quartered, separated into chunks

pint- and gallon-sized sealing plastic bags

Heat oven to 375 degrees. Place garlic and oil in a small baking dish. Cover tightly; bake for 45 minutes. Cool and squeeze garlic pulp from papery skin. Puree garlic and oil in blender with juice, mustard and honey. Stir in thyme. Pour 1/2 cup of marinade into pint-size bag; seal bag and refrigerate until serving time.

Pour remaining marinade, shrimp, peppers and onion into gallon-sized bag. Remove excess air, seal bag and turn to coat. Refrigerate 2 hours.

Drain kebab ingredients well. Discard marinade and thread shrimp, peppers and onion pieces onto metal skewers.

Grill on oiled grid over hot coals, 7 to 10 minutes, or until shrimp is pink, turning once.

Remove skewers from grill and place on serving tray. With scissors, snip off a tiny corner of pint-size bag from first step.

Drizzle sauce over shrimp and vegetables.

Nutrition "dogs" is the term the Environmental Nutrition newsletter gives to that all-American treat, the hot dog. Of the 21 brands surveyed, the August newsletter reports, only four provide less than 50 percent of calories from fat. (Less than 30 percent of calories from fat is the recommended standard for American diets.) They were: Hormel Light & Lean beef frank, 20 percent; Healthy Choice Low-Fat beef frank, 23 percent; La Loma Big Frank, 49 percent; and Natural Touch Vege Frank, 49 percent.

Grad school for chefs

Three Baltimore-area chefs are among just 24 nationwide who were selected to attend the School for American Chefs in St. Helena, Calif. this year. The school, associated with Beringer Winery, is run by chef, author and educator Madeleine Kamman.

The three Baltimore chefs are: Barry Fleischmann, of Innovative Gourmet catering of Owings Mills; Ned Atwater, executive chef and clubhouse manager at the Caves Valley Golf Club, Owings Mills; and Dave Rudie, evening sous chef at the Milton Inn in Sparks.

Mr. Atwater and Mr. Rudie have just completed the course; Mr. Fleischmann will be attending in mid-September. The courses are two-week programs with only four chefs attending each session. "It's like a graduate course," Mr. Fleischmann says. "I anticipate being very challenged."

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