If You Can't Stand The Heat, Get Out And GRILL!

Lately it's just been too hot to heat up the kitchen, so our grill has been working almost every night.  We usually just sprinkle our favorite Penzey's herbs on our meat, but then I remembered a tried and true favorite, Magical Mediterranean Marinade, from Weber's Big Book of Grilling.  We've used it time and time again with great results.  If you have fresh herbs, they're always the best (provided pests like Japanese Beetles haven't decimated your itty-bitty container garden, but that's a story for another day).  Dried herbs will work fine, too.  Either way, this is a great way to liven up steak, chicken, and even veggies on the grill so you can keep your kitchen...and your house...cool!

Magical Mediterranean Marinade
Adapted from Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae
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2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary (or 2 teaspoons dried rosemary)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
1 tablespoon minced shallots (or 1 teaspoon freeze-dried minced shallots)
1 tablespoon Balsamic vinegar
1 tablespoon whole-grain or Dijon mustard
1 teaspoon minced garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper

Whisk the ingredients together in a small bowl.  Place steak (or other desired meat) in a Ziploc bag, pour marinade over the meat and seal the bag.  Place bag into the refrigerator and allow to marinate at least one hour, or up to 12.  Pork and chicken can marinate for one to four hours, fish for 15 to 30 minutes, and veggies for no more than 15 minutes.  Makes about 1/2 cup.