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Cloudy,42°
Saturday, November 22, 2014
Entertaining around the grill, al fresco-style
(Page 2 of 4)
Brimming with the flavors of an Italian antipasto platter, this pasta salad is a colorful, flavorful companion to summertime foods.

¼ cup Ketchup
¼ cup maple syrup
2 tablespoons diced shallots
1 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons smoked paprika
1/4 teaspoon cayenne pepper
2 pounds beef brisket

For marinade, put all ingredients, except for beef brisket, in a storage container and shake well until mixed. Reserve 1/4 cup of marinade. Pierce brisket with fork on both sides to allow marinade to penetrate meat. Place brisket in a bag with the marinade and make sure meat is well coated. Marinate brisket for 1-3 hours. Preheat grill to 350 F or a medium high heat and preheat oven to 350 F. Grill brisket for 6-8 minutes each side. Wrap brisket in foil and bake in oven for 1 1/2 hours.
Remove brisket and brush with reserved marinade. Let rest for 3-5 minutes before
slicing.

Grilled Skirt Steak with Citrus

1 cup mayonnaise dressing with olive oil
4 (8-ounce) outside skirt steaks
1/2 cup peanut oil Kosher salt and cracked black pepper (to taste)
2 tablespoons steak rub
2 limes, cut in half
2 lemons, cut in half
1 tangerine, cut in half
Heat grill on high with lid closed for 30 minutes or light charcoal and let burn to white coals.
Rub the steak with oil and season with salt and pepper, then the rub. Place the steak on the hot grill for 3 minutes on each side. Squeeze a lime half on each steak. Remove and rest for at least 3 minutes.
Squeeze all citrus into a mixing bowl. Whip the dressing into citrus mixture and place in a squirt bottle.
Cut steak against the grain and drizzle the citrus mayonnaise mixture over top. Serve immediately.

Antipasto Pasta Salad

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