The perfect start to this season of outdoor fun is by honoring our fallen heroes at your local Memorial Day Parade. Most towns in the country have a parade to honor our fallen heroes. It’s a wonderful tradition that our family has been doing for three generations.
After the parade you can get the barbeque cleaned up and ready for the burgers and ribs. Are you looking for new marinade recipes that are simple and delicious? Look no further—here are easy marinades for steak, ribs or fish and grilled vegetables and fruit.
Marinade for pork tenderloin, baby back ribs, and even London broil:
1 cup hoisin sauce
1–2 cloves, garlic, minced (optional)
2 tablespoons brown sugar
1/4 cup cider vinegar
3/4 cup ketchup
Blend together all ingredients together. To marinate put the meat in a plastic bag and slowly pour in the marinade until the meat is covered. Seal the bag and rub the marinade around so that the meat is fully covered. Refrigerate at least thirty minutes or up to two hours.
Marinade for fish fillets or shrimp:
Juice from 2 fresh lemons
1/2 cup chopped parsley
1 clove garlic
1 tablespoons olive oil
2 tablespoons dry white wine
You can increase any of these ingredients to your taste, and/or increase the amount of the marinade depending of the amount of fish you will be grilling.
Put all ingredients in a chopper or blender and pulse for a few seconds, just until all the ingredients are blended. Pour the marinade over the fish and refrigerate for fifteen to thirty minutes at most. Depending on the thickness of the fish, grill about five minutes on each side or just until the fish is opaque.
Grilled Vegetables (choose your favorites):
Red, yellow, orange bell peppers
Slice the vegetables a little more than 1/4-inch thick. Slice the onions in 1/4-inch thick circles trying to keep the circles together. Marinade ingredients below:
3 tablespoons olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
Wisk together to blend. Pour over sliced vegetables and stir. Be sure they have enough oil so that they don’t stick on the grill. Grill about eight minutes or until tender.
Pineapple slices (you can use either fresh or canned)
1 tablespoons honey
3 tablespoons melted butter (or butter alternative such as Smart Balance)
Dash of hot pepper sauce
Salt and pepper to taste
Blend these ingredients together and then pour into a plastic bag. Add the pineapple slices and marinate an hour or two.
Grill for two or three minutes on each side, or until well heated. Serve with vanilla ice cream.
Don’t forget the drinks. Iced tea and lemonade for the younger set and beer and wine for the adults. Barbeque and beer are a match, and there is always a wine to fit in as well. The weather is still quite cool and comfortable to enjoy a delicious red wine to pair with this easy meal. A spicy red Zinfandel, California Syrah or Australian Shiraz is a good match for the marinated meats.
If you are grilling fish, pair a white wine for those who prefer white with fish. Sauvignon Blanc or Fume Blanc from California will be delicious with the grilled fish and vegetables.
Rosés wines are also a great pairing with barbeque. They combine the crispness of white wine and have some of the flavors of the red fruits that are in red wines. Give rosé a try.
Have a safe and happy holiday weekend!