Make your Barbecue Marinade Zing

Sometimes the flavor of the meat you are grilling isn’t enough for you. Sometimes, when you are grilling for guests with more advanced palettes, you will require a zestier, zingier taste. If this is the case, you don’t have to look further than the barbecue marinade you are going to use.

When barbecuing, adding extra flavor to the meat can make your meal stand out from everyone else’s. You can become this extra flavor by marinade your meat so your food will get that extra kick.

So, what exactly is a marinade? A marinade is a seasoned liquid that you use to soak your meats and other foods in prior to cooking. The food will absorb the seasons and zest and have an extra flavor added they wouldn’t normally have.

Barbecue Marinade

For a barbecue marinade, this means that the meal would be soaked in the marinade before being placed on the grill, or that you will apply it while the meat is cooking in certain circumstances.

There are all sorts of marinades, going from a zesty barbecue marinade that has barbecue sauce, steak sauce, beer, whiskey, garlic, Worcester sauce, pepper, onion, hot sauce and brown sugar to a teriyaki marinade that consists of oil, ginger, soy sauce, garlic, and molasses.

Some, such as the zesty marinade, require the meat to be soaked in the marinade for up to 6 hours. Others, like a raspberry marinade consisting of raspberry juice and raspberry vinegar, asked to be based on while the meat cooks.

With barbecue marinades, there’s always room for innovation. Thousands of combinations of flavors and seasonings exist, with thousands more undiscovered. The means to making the marinade are limitless while the ends are justified with an advanced palette.

BBQ Fajitas – The New Snack On The Block

Almost everyone loves fajitas, that is what makes them such a great meal, so why not try BBQ fajitas as well. You can use all kinds of meat and vegetables, from steak to shrimp or chicken and onions peppers etc. Of course, if you want them to be BBQ fajitas, you will need to grill the meat and add some barbecue sauce, otherwise, you could just as well have regular fajitas.

Traditional fajitas are made with flank steak, onions, and green peppers but you can use anything. Why don’t you try shrimp, chicken and/or even crab meat? Marinate for flavor and tenderness by using an acidic marinade that has vinegar and lime juice.

BBQ fajitas

You can mix in oil, garlic, salt, pepper, cayenne and cumin and any other favorites you have. Since the meat is cut into small pieces the marinating time is relatively short, an hour for steak is the longest, and everything else will be less. Remember these are BBQ fajitas so be careful about sugar or tomato sauce that can easily burn and ruin the meat.

When you start grilling the meat, you need to be careful not to over grill since everything is cut into small pieces. This includes the vegetables which should be cut at least in half. You can add barbecue sauce when grilling or serve dry with barbecue sauce as a condiment. Serve with warm tortillas, sour cream, guacamole and salsa and don’t forget the barbecue sauce.

This will be a treat that you will want to repeat. It is easy to make, it is fun to eat, the kids will love it and so will their friends. So have it when the kids have friends over and your BBQ fajitas will be the hit of the neighborhood.  They will ask you to make them again the next time you are barbecuing without a doubt.

Prawn rim meat | Delicious Thing For You

Rattlesnake is just a familiar everyday meal in a popular family meal because of its rich flavor, served with sour soup and rice.

Prawn rim meat


– 200g fresh shrimp
– 100 grams of fleshy meat
– 2 onions
Cooking oil
– Spices: Fish sauce, salt, sugar, pepper, wedge seeds.


– Shrimp washed, salted a little salt and then on the island kitchen until the water (this way the meat will be firm and not smelly).

– The meat is just washed, cut into pieces.

– Onion crushed, chopped.

– Non-aromatic dried onion, shrimp, and meat on the island, seasoned with 2 teaspoons fish sauce, 1 tablespoon of seasoning seeds, 1/3 teaspoon of sugar. Then add 1/2 cup of water, simmer until water is low.

– Sprinkle with pepper, let the prawns rim the meat to the plate with white rice.

Laura’s Mushroom Soup

PREP 20 min | TOTAL 60 min

I’ll never forget the day I met this soup.  It was love at first bite. We were over at my wife’s friend’s house for dinner with the kids.  She served this homemade creamy mushroom soup that was peppery with a slight taste of lemon.  Tears of happiness welled in my eyes… okay, sorry a little much, but I can honestly say I have, to this day, never tasted such a fantastic soup.  My rating 10/10!


  • 500 g fresh mushrooms
  • 3 tbsp lemon juice
  • 1 tbsp butter
  • 2 tbsp green onion diced
  • 1 bay leaf
  • 1/4 tsp dried thyme
  • 2 cups whipping cream
  • 2 cups chicken stock (vegetarian)
  • 1 1/2 tsp ground black pepper
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1 tbsp chopped parsley


  • SLICE mushrooms finely, then combine with lemon juice.
  • MELT butter in large soup pot, add green onions and sauté.
  • ADD mushrooms, bay leaf, time and cook.
  • STIR frequently until liquid completely evaporates,
  • BLEND in cream, chicken stock & pepper and bring to a boil, then reduce to simmer.
  • DISSOLVE cornstarch in H2O and add to soup, simmer for 20 minutes.
  • LADLE into bowls and sprinkle with parsley.
  • MAKES 42 oz. | PER 6 oz.  283 calories, 6 g protein, 8 g carb, 27 g fat, 139 mg sodium, 94 mg cholesterol.


Eileen’s Spinach Soup

PREP 20 min | TOTAL 60 min

This soup is so green, it reminds me of the time we made our own baby food.  At night, when our daughter was sleeping, my wife and I would cook some veg and purée them in a blender.  This worked great for peas, carrots, blueberries, bananas… well, you get the picture.  This spinach soup is very flavourful and what makes it so hearty is a potato.  Serve with croutons and a slice or two of olive bread.


  • 2 tbsp veg oil
  • 1 tbsp butter
  • 1/2 cup white onion, coarsely chopped
  • 1/2 cup celery, coarsely chopped
  • dash salt
  • 3 cups potatoes, peeled & chopped
  • 2 1/2 cups veg stock
  • 10 oz fresh spinach, rinsed
  • 1 cup milk
  • 1/2 cup half & half cream (10%)
  • 1/4 tsp nutmeg
  • salt & pepper to taste


  • WARM oil & butter in a soup pot.
  • ADD onion, celery with a dash of salt, cover and cook on low heat for ~10 minutes, stirring occasionally until onions are soft & clear.
  • ADD potatoes & veg stock, cover and cook on medium heat for 10 minutes until potatoes are soft.
  • STIR in spinach, cover and set pot aside off the heat for 2 minutes until spinach is wilted, but still bright green.
  • PURÉE soup in batches in a blender or food processor until smooth, gradually adding the milk & cream.
  • STIR in nutmeg and salt & pepper, gently heat then serve.
  • MAKES 8 cups | PER cup  137 calories, 4 g protein, 16 g carb, 7 g fat, 100 mg sodium, 10 mg cholesterol.


Singapore Noodles

PREP 45 min | TOTAL 60 min

I can’t for the love of god remember where this recipe came from.  I seem to vaguely recall a magazine clipping, carefully folded up in an old plastic recipe box.  Taken out each time we wanted to make it and carefully unfolded like it was some sacred parchment.  At some point, I copied it onto a recipe card.  Over the years the recipe was modified as I tasted the dish in various Chinese restaurants and adjusted it to suit my palette until it came into the form you see below.  It’s great for us because it’s gluten-free.


  • 250 g rice vermicelli
  • 225 g frozen peeled shrimp
  • 2 large eggs
  • 1 tbsp milk
  • 2 carrots cut into matchsticks
  • 1/2 red pepper cut in matchsticks
  • 1 garlic clove minced
  • 1 tsp fresh ginger root grated
  • 2 tbsp medium yellow curry
  • 1/2 tsp salt
  • 2 tbsp fresh lime juice
  • 2 tbsp ea. soy sauce, water, veg oil
  • 1 cup bean sprouts
  • 3 green onions sliced thin


  • SOAK rice vermicelli in warm water until soft, then drain (20 min).
  • MIX eggs and 1 tbsp milk in a small bowl.  Fry in the pan to make small pancake omelet. Chop up and set aside.
  • STIR-FRY shrimp & veg (carrot, red pepper, garlic, ginger root) with curry & salt (3 min).
  • MIX lime juice, soy sauce, water, oil in a bowl.
  • ADD to stir-fry noodles, lime mixture, chopped egg, bean sprouts, and heat through.
  • REMOVE from heat and add sliced green onions.  Serve.
  • MAKES 4 cups | PER 1 cup  436 calories, 19 g protein, 68 g carbs, 11 g fat, 985 mg sodium, 203 mg cholesterol.


Salmon & Red Quinoa on Asparagus with Lime Cilantro Sauce

PREP 15 min | TOTAL 45 min

With my wife’s gluten intolerance and her being vegetarian (except for fish—long story), this has become our family favorite.  We love barbequed salmon, and this recipe from our go-to cookbook on quinoa, called Quinoa 365: the everyday superfood by Patricia Green & Carolyn Hemming, is so satisfying no one minds eating it twice in one week.  The lime cilantro sauce is over the top—you’ll really love it.


  • 1/2 cup red quinoa
  • 1 cup water
  • 1/2 cup light sour cream
  • 3 tbsp light mayonnaise
  • 1 tsp grated lime zest
  • 2 tbsp fresh lime juice
  • 1 tsp grated fresh ginger
  • 1 tbsp minced fresh cilantro
  • a pinch of salt
  • Four 4 oz fresh wild salmon fillets
  • 1 lb asparagus (about 28 spears)
  • 1 tbsp butter


  • PLACE quinoa & water in a pot, and bring to a boil.  Reduce heat, cover & cook 10 minutes.  Turn off heat and let sit for another 6 minutes, then fluff with a fork.
  • COMBINE sour cream (or fat-free Greek yogurt), mayo, lime zest, 1 tbsp lime juice, ginger, cilantro & salt in a bowl.
  • FOIL salmon seasoned with seasoned salt, lemon pepper, and 1/2 tsp. butter.
  • BBQ salmon foil pouches on 400 F for 5 minutes on one side then flip for another 3 minutes.
  • BOIL asparagus spears in pan for 3-5 minutes (tender but crisp). Drain water & toss with remaining butter & 1 tbsp lime juice.
  • SERVES 4 | PER SERVING  415 calories,35 g protein, 22 g carb, 21 g fat, 228 mg sodium, 103 mg cholesterol.



Veal Parmigiana

PREP 10 min | TOTAL 55 min

This baked dish is perfect for dinner on a cool Autumn or Winter night.  Make sure the veal is cut thin.  If you have to buy the veal already packaged (versus asking your butcher to cut it for you) then it’s okay to beat it with a mallet (no one will cry) until it’s the thickness you want.

Pasta Primavera. Fresh bow-tie pasta with asparagus, beans, peas, snow-peas, tomatoes, carrots and peppers.


  • 1 egg whisked
  • 1 tbsp water
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup fine breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 700 g veal thin
  • 1/3 cup canola oil
  • 28 oz tomato sauce
  • Sprinkle dry oregano, basil leaves
  • 4 slices mozzarella cheese


  • COMBINE egg, water, salt & pepper in a small bowl.
  • MIX bread crumbs & Parmesan cheese on a plate.
  • CUT veal into serving pieces.  Dip each piece in egg mixture then breadcrumb mixture.
  • FRY coated veal in oil, with a pan on medium heat, brown both sides and then place in large shallow baking dish.
  • POUR tomato sauce spice mixture over top.
  • PLACE cheese slice onto each piece.  Bake covered in 350F oven for 40 minutes.  Remove cover and bake another 5 minutes.
  • SERVE over your favorite pasta.