Mongolian Marinade

This little marinade was recommended by my father from none other the Weber's book on grilling (have you bought it yet? What are you waiting for?)

I moved back to NDG last week and Friday night was the first night I really had some free time to do some BBQ-ing. Went down to Akhavan on Sherbrooke and picked up two nice rib steaks for only 14$. If you don't know much about meat prices - that's a good deal. The marinade was nice and simple, and although I was missing a few ingredients, the sesame oil really makes this one worth trying. It gives the meat a nice smoky flavour.

I also had some nectarines in the fridge and I've been meaning to try more deserts grilled on the BBQ. Again, went back to Weber's, found a nice little recipe for grilled peaches and gave it a shot. In the end, Nadia, Lindsay and I drank 3 bottles of wine (the Barefoot Zinfandel was my favorite) and had some delicious food before heading out the Burgundy Lion for some post-BBQ festivities.

Mongolian Marinade:

1/2 Cup Hoisin Sauce
2 Tbsp oyster sauce (I think I only had Fish sauce)
2 Tbsp soy sauce
2 Tbsp dry sherry
2 Tbsp rice vinegar
2 Tbsp canola oil (Here's where you substitute the Sesame Oil)
1 Tbsp honey
1 Tbsp minced ginger
1 Tbsp minced garlic
1/2 Tsp dried chili peppers (You can use Cayenne here as well, it's just a finer grind)

Marinade up to 24 hours in the fridge, but remember to take the meat out 30-40 minutes before grilling to get it up to room temperature. For more info on grilling and marinades, refer back to my earlier post on Steak Basics.

Grilled Peaches/Nectarines:

2 Tbsp Butter
1/4 cup brown sugar
Cinnamon

Cut the peaches or nectarines lengthwise and remove the pit. Heat the butter in a small sauce-pan and add the sugar and cinnamon until it is well caramelized. Then brush the fruit and grill for about 10 minutes, rotate and flip them often so they don't stick, keep brushing them until the butter/sugar is all gone, and they are nice and soft. Serve warm with a big scoop of ice cream!

Friday night was such a good time, we've already started planning for this week's BBQ adventure - FRESH FISH. Talk soon and keep sending me those e-mails!

TW