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Tuesday, May 21, 2024

Meats and Marinades

Summer Citrus Dressing/Vinaigrette


  • Zest and juice of each one: lemon, lime and orange
  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 3-4 sprigs cilantro

  • Blend all ingredients, then add salt and pepper to taste.
  • This can be used as a marinade or light sauce.


    Mint Pineapple Glaze


  • 3 ounces pineapple juice
  • 1/2 cup honey
  • 1 clove roasted garlic
  • 2 tbsp mint
  • 1/4 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 1 fresh pineapple, cleaned

  • Finely chop the pineapple, reserving any juices released (it should resemble canned crushed pineapple).
  • Heat the honey in a saucepan over medium heat. Add garlic and cook until softened, 2 to 3 minutes.
  • Add the pineapple, its juice and the remaining ingredients to the saucepan and simmer over low heat until the pineapple is broken down and the liquid has thickened, about 40 to 45 minutes.
  • Transfer to a serving bowl.

    *Both sauces are best served with chicken or other white meats.
    Recipes compliments of Bonfire Grill and Bar in Old Town Scottsdale


    Mike’s Armenian Shish Kebob Marinade


  • 3-4 pounds of beef or lamb: Cut into 1-inch cubes, trimmed of fat
  • 5 cloves garlic, chopped
  • 2 sprigs fresh rosemary
  • 1/4 cup olive oil
  • 1/2 cup dry red wine
  • 2 tsp red wine vinegar
  • 1 tbsp oregano

  • Combine all ingredients into a bowl. Add your meat and mix well. Sprinkle with sea salt and pepper. Cover and put in fridge for anywhere from 4-6 hours. Mix every couple of hours.
  • You’re now ready to skewer and grill.



    Pineapple Habanero BBQ Shrimp & Scallops


  • 1 pound 16/20 count shrimp (shell on or peeled/deveined)
  • 1 pound medium scallops
  • 1 whole pineapple, largely diced
  • 1 small bunch cilantro, chopped
  • 1 bottle Desert Smoke BBQ Pineapple Habanero BBQ Sauce
  • 1/2 cup pineapple juice
  • Salt and Pepper

  • Peel and devein shrimp and marinade in 1/2 cup of BBQ sauce and 1/2 cup pineapple juice for no more than 45 minutes. Dice pineapple and set aside. Mince cilantro and set aside. Sauté shrimp, scallops and 1 tablespoon cilantro for approximately 5 minutes, until they become opaque. Serve over diced pineapple and garnish with fresh cilantro.



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