Rules are made to be broken! Actually, I take that back, as I just unsuccessfully tried to come up with a list of breakable rules in my head. I’m not much of a rebel. However, in honor of Labor Day today, here are two rules I absolutely do not stand behind:
1. No wearing white after today. Ummm, has everyone already forgotten that less than two months ago we celebrated Independence Day? Wear whatever you want! I personally avoid white since my clothes tend to be a magnet for dirt, spilled food and/or (usually and) drinks… but to each their own.
2. Labor Day is the official end of summer and BBQ season. Eww, no way! First of all, I live in Los Angles, where it is summer pretty much year-round. (Sorry to rub it in.) And BBQ season is never over. My heart & stomach can’t handle that much pain.
So, in honor of Labor Day, here are a few of my favorite BBQ recipes from over the summer. I found them all on Pinterest. (Don’t judge me, it’s an amazing place to find recipes.) Promise me you’ll keep your grill out of hibernation until you give these a try. To add to your rebellion, wear white while you BBQ your way into Fall! Perhaps also use an apron, just in case.
1. Steak, steak, steak
Flank steak is our meat of choice for this - you can find it at any grocery store. It’s super tender and yummy. The best thing about this marinade is that you don’t have to let it sit forever. An hour or two is plenty. If you’re like me, you don’t decide 6 hours in advance what you want to grill.
The Best Steak Marinade EVER
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground pepper
1 teaspoon dried minced garlic (optional) (Marissa tip: First of all, when is garlic EVER optional. Second, be a rebel and use fresh garlic for goodness sakes!)
Put all the ingredients in a gallon bag or large tupperware. Mix it together, then add the meat. Massage the ingredients into the meat. Steak needs love too! Leave it in the fridge for an hour or two - or as long as your stomach can wait to start BBQ-ing. BBQ the steak to your liking - about 20 minutes or so. If you’re feeling fancy (I always am) sprinkle some chopped green onions on top when serving. Better yet, have someone else BBQ it for you - you already made the marinade, it’s your turn to relax with a glass of wine.)
Original recipe can be found here: http://pinterest.com/pin/229965124693205242/
2. Shrimp, shrimp, shrimp
These shrimp perfectly compliment the steak above. Surf & Turf meals are the best!
Grilled Garlic & Herb Shrimp
2 teaspoons ground paprika
2 tablespoons fresh minced garlic
2 teaspoons Italian seasoning blend
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 teaspoon ground black pepper
2 teaspoons dried basil leaves
2 tablespoons brown sugar, packed
2 pounds large shrimp (21-25 per pound), peeled and deveined (Marissa tip: Buy peeled and deveined shrimp. Duh, why put yourself through that.)
Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Add shrimp and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours. Skewer the shrimp - we found that two sticks were easier to handle because we used pretty large shrimp. Preheat an outdoor grill for medium-high heat. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.
Original recipe can be found here: http://pinterest.com/pin/229965124693219624/
3. Pork, pork, pork
Ok, one more. This recipe is deeeelish and perfect for those who like a little kick to their meat. The original recipe calls for this to be made in the oven, but we of course made it on the BBQ.
Asian Pork Tenderloin
2-½ pounds Whole Pork Tenderloin
⅓ cups Reduced Sodium Soy Sauce
¼ cups Sesame Oil
2 Tablespoons Worcestershire Sauce
2 cloves Garlic, Minced
2 Tablespoons Light Brown Sugar
½ teaspoons Onion Powder
1 teaspoon Freshly Cracked Black Pepper
2 Tablespoons Chili Garlic Sauce (Marissa tip: The sauce is In the Asian section of the grocery store. Use at your own risk. :) But seriously, use sparingly if you don’t like super spicy food.)
1 Tablespoon Cornstarch
1 cup Reduced Sodium Chicken Broth, At Room Temperature
2 whole Green Onions (green Parts Only) Diced, For Garnish
Rinse and pat dry the pork loin.
In a gallon baggie, combine the soy sauce, sesame oil, Worcestershire sauce, garlic, brown sugar, onion powder, pepper and chili garlic sauce. Seal, squeeze and shake the baggie to combine the ingredients well. Place pork loin in baggie, squeeze out air, seal baggie and refrigerate for 6-8 hours. (Marissa tip: We only did this for a few hours and it was still amazing. Don’t stress if you don’t figure out what you want for dinner until the afternoon like a normal person.)
Empty the leftover marinade from the bag into a small sauce pan and heat over medium heat. Combine the cornstarch with room temperature chicken broth and whisk until smooth. Add the broth to the pan and cook for a minute or two. Remove from heat.
Slice pork loin and place on serving platter. Drizzle sauce over all before serving and place any extra sauce in an extra dish on the side. Garnish with sliced green onions if desired. (Marissa tip: Desire the green onions, they’re amazing on this!)