Dry Marinades

Dry mixtures of salt, pepper, herbs and spices rubbed over food several hours before grilling are good flavor enhancers. Rub the meat, poultry or fish lightly with oil before coating it with the marinade. If made with fresh herbs, these marinades keep, stored tightly covered in the refrigerator, up to 3 days. If made with dried herbs, they keep, stored airtight in a cupboard, for several weeks.

For lamb, beef and chicken:

• 2 Tbs. chopped fresh rosemary or 2 tsp. dried rosemary
• 2 large garlic cloves, minced
• 1 1/2 tsp. salt
• 1 tsp. freshly ground pepper
• Finely grated zest of 1 lemon or lime

For fish:

• 2 Tbs. chopped fresh dill or 2 tsp. dried dill
• 2 tsp. mild paprika
• 1 Tbs. grated lemon zest
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 1/4 tsp. cayenne pepper

For pork:

• 2 Tbs. chopped fresh thyme or 2 tsp. dried thyme
• 1 Tbs. chopped fresh sage or 1 tsp. dried sage
• 2 tsp. salt
• 1 tsp. freshly ground pepper
• 1/4 tsp. ground allspice or cloves
• 2 garlic cloves, minced

Select the list of ingredients that complements the food you are marinating. In a small bowl, stir together the ingredients. Each recipe makes about 4 Tbs. if made with fresh herbs, enough for 4 to 5 lb. lamb, beef, chicken or pork, or 2 lb. fish.

Adapted from Williams-Sonoma Kitchen Library Series,Grilling,by John Phillip Carroll (Time-Life Books, 1992).

Chicken Yucatan

(Serves 6)

3 tbsp orange juice

2 tbsp lime juice

2 tbsp chopped fresh oregano or 2 tsp dried

1 tbsp olive oil

1 tsp ground cumin

1 tsp chili powder

1 clove garlic, finely chopped

½ tsp salt

4-6 dashes Tabasco sauce

6 bone-in chicken thighs (2 ½) lbs.), skin and fat removed

freshly ground black pepper to taste

1. Preheat oven to 375 degrees F. In a food processor or blender, combine orange and lime juices, oregano, olive oil, cumin, chili powder, garlic, salt and Tabasco sauce; puree until smooth.

2. Set chicken thighs in an 8-by-11 ½-inch baking dish and brush with half of the citrus-herb mixture. Roast the chicken, turning once and brushing with the remaining citrus-herb mixture from time to time, for 30 to 35 minutes, or until the chicken is no longer pink in the center. Season with salt and pepper. Serve hot or cold.

(227 calories per serving, 25g protein, 3g carbohydrate, 257mg sodium, 88mg cholesterol)

Egg Cheese Strata

(4 to 6 servings)

For variety add mushroom, sausage, or ham.

3 tbsp butter, softened

6 slices day-old bread

1 cup (4 ozs.) shredded Cheddar cheese

6 eggs, slightly beaten

1½ cups milk

1 tsp dry mustard

½ tsp salt

1/8 tsp pepper

1. Butter bread and cut in small cubes. Alternate layers of bread cubes and cheese in buttered 2-quart casserole.

2. Blend together eggs, milk and seasonings.

3. Pour egg mixture over bread-cheese mixture. Cover. Refrigerate overnight. Bake in preheated 350 degree oven for 70 minutes or until golden brown.

Lemon Mustard Turkey Cutlets

(4 servings)

1 lb turkey cutlets

¼ cup all-purpose flour

¼ tsp salt

¼ tsp freshly ground pepper

1½ tbsp butter

½ cup heavy cream

2 tbsp fresh parsley, chopped

2 tbsp capers, rinsed and drained

2 tbsp minced onion

2 tsp Dijon-style mustard

2 tsp lemon juice

1 tsp grated lemon peel

Combine flour, salt and pepper on a flat plate. Lightly dust turkey in flour, shaking off excess. Heat butter in large, non-stick skillet over medium heat. Add turkey and cook, about 2 minutes on each side until cooked though. Remove to serving plate; keep warm. Pour cream into skillet and heat over medium-high heat to boiling, scraping up browned bits on bottom of skillet. Add remaining ingredients and cook until cream is slightly thickened, about 2 minutes. Spoon sauce over turkey; serve hot.

Grandpa Charlie's Steak and Eggs

1 pound ground sirloin (or ground turkey)

6 eggs, beaten

seasoning

In skillet brown ground meat. Season to taste. Add beaten eggs. Stir until eggs are cooked.