SAUCES/MARINADES ---- good for any occasion

Beef Sauce/Marinade – good for all lean cuts beef but I use on strip and flank steak

1 cup red wine (I use chianti but pinot noir is good too)

½ cup beef stock

¼ cup balsamic vinegar

¼ cup chopped onion

1 tablespoon garlic

1 teaspoon Natures seasoning or salt/pepper to taste

MARINADE- Mix all ingredients in gallon size plastic bag, add beef and marinade for minimum 1 hour

This will tenderize meat and adds great flavor---also can be used for basting when grilling

SAUCE- mix all ingredients in sauce pan and simmer until reduced to thick sauce

Use as topping sauce with chopped onions and/or mushrooms (braise onions and mushrooms to give better flavor) to give steak robust flavor upon serving

Pork/Chicken sauce/marinade

1 cup white wine

½ cup chicken stock

1 tablespoon vinegar (balsamic works best but apple cider vinegar gives unique flavor)

1 teaspoon worcestershire sauce

1 tablespoon olive oil

2 teaspoon garlic (1 teaspoon if using powder)

¼ cup chopped onion

Salt/pepper or natures seasoning to taste

Marinade---Mix all ingredients in large plastic bag and marinade meat for minimum 30 minutes then grill or bake----if you pan fry use sauce in pan instead of oil

Sauce- mix all ingredients in sauce/fry pan and simmer until reduced (not quite thick but almost-consistency of tomato soup) pour over grilled meat or cook meat in sauce and thicken sauce to top meat

BBQ MARINADE/SAUCE

Marinade:

½  cup Worcestershire

½ cup sugar (brown or white)

½ cup vinegar (cider vinegar gives best flavor but balsamic or white will work---if using balsamic use less due to the stronger properties)

¼ cup oil (I use olive oil but you can use any)

½ cup Teriyaki marinade (I use Kikomans)

½ cup pineapple juice

Garlic and onion to taste (I use diced onion and garlic but powder will work as well)

Mix all ingredients in a shallow pan or large Ziploc bag until thoroughly mixed. Add dash of salt and pepper or your favorite no-salt seasoning

simmer in saucepan to thicken if using as sauce and not marinade

Spicy Aioli sauce-makes 1 cup sauce double if feeding more than 4 This aoili is good for sweet potato fries, hamburgers, turkey burgers, adn any sandwich you want to add a kick too.

1 tablespoon lime juice (or ½ fresh lime and squeeze the juice out of it)

1 teaspoon Cajun seasoning (Tony Chachere’s  More Spice or Creole seasoning works)

2 tablespoons Franks Red Hot Sauce (or your choice hot sauce-use less if you like less spicy)

1 cup miracle whip/krafts tartar sauce(if used on fish)

1 teaspoon fresh chopped garlic (or ½ teaspoon garlic powder )

Salt/pepper to taste or Natures Seasoning

Mix all ingredients in small bowl

Chill 30 minutes