Gina's White BBQ Sauce

Here is an excellent white BBQ sauce that I got from a friend who's name is Gina, hence, the name: Gina's White BBQ Sauce.

Ingredients:
1 cup mayo
3 tbsp red wine vinegar
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1 1/2 tbsp splenda
1 tbsp salt
1 tbsp pepper
1/2 tbsp rosemary
1/2 tbsp thyme
1 tbsp garlic

Directions:
1. Mix everything together.
2. Pour over whatever you want to cook and let marinade overnight or all day long.

This is great for food that will be baked, broiled, or grilled. Goes good on chicken, beef, or pork.  It was very good this time, but I will make a few tweaks next time. I cut out the splenda, reduce the thyme and rosemary in half and then add in a few tbsp of Parmesan cheese. Have to make it more "Wisconsin".

In the pictures, below, I have used it to marinade a pork chop that we broiled. In the background on the plate, you can see the Wice A Woni topped with Butter-Browned Almonds.

Russian Shashlik

These are pretty much Russian Shish-ka-bobs, but they were wonderful.

Ingredients:

1 1/2 -2 pounds boneless beef sirloin or tenderloin tips

1 large onion coarse grated

1 large onion, cut into 1 inch pieces

6 cloves garlic, minced

1/2 cup dry red wine

1/4 cup red wine vinegar

3 tbsp extra virgin olive oil

2 bay leaves

1 1/2 tsp salt

1 tsp fresh ground pepper

1 large green pepper (I used red instead)

Directions:

1. Trim meat into 1 1/2 inch cubes

2. Combine grated onion, garlic, wine, wine vinegar, olive oil, bay leaves, salt, and black pepper in large dish.

3. Add beef and toss to coat beef.

4. Let marinade for 4-8 hours, the longer the better.

5. Assemble Kabobs using marinaded meat, cut onion, and cut pepper.

6. Grill over high heat until done, marinading every few minutes if desired.

7. Enjoy!!!

This recipe was from Steven Raichlen's Barbecue Bible

Grilled Chicken with Marinade

I know this chicken is a bit close to the Greek Roasted chicken recipe, but I tweaked it a bit and enjoyed the change.

Ingredients:
1 Cut-up Chicken (or whatever you want to grill)
1/2 cup olive oil
1/4 cup lime juice
1 tsp Balsamic Vinegar
1 tsp black pepper
1 tsp salt
2 cloves garlic

Directions:
1. Mix marinade ingredients and put in a 1 gallon zip-lock bag with the chicken.
2. Let marinade as long as you want. I prefer letting it go overnight.
3. Grill the chicken and enjoy.

I've added a salad and cottage cheese to round out the meal.

Eye Round Steaks with Onion-Cream Gravy

We usually buy some eye of round steaks as they are fairly cheap and I have never found a great way to use them. Here's a new recipe I found in a Steak Cookbook. Very simple, yet very good.

Ingredients:
4 eye of round steaks (about 5 oz each)
2 tbsp olive oil
2 tbsp butter
1 medium onion, large diced
1 sprig fresh oregano or 1/4 tsp dried oregano
1/2 cup dry white wine
1/2 cup heavy whipping cream
1 tbsp balsamic vinegar
1/4 tsp white pepper (I used Szechuan roasted pepper and salt blend)
pinch of cayenne, to taste
1 1/2 tsp Dijon mustard
pinch of salt, to taste
1 tbsp fresh parsley leaves, minced (Optional)

Directions:
1. Pat steaks dry and coat with oil.
2. Melt butter in medium saucepan over medium-low heat.
3. Cook onion until soft (about 4 minutes), then add oregano and wine, raise to medium heat and simmer until wine is nearly gone(4-5 minutes).
4. Add cream and bring to a boil. Simmer for 1 minute, then stir in vinegar, pepper, cayenne, and mustard.
5. Transfer mixture to blender (or magic bullet) and process for 30 seconds, then pour into saucepan and season with more salt and cayenne if desired. Set Aside
6. Heat large skillet over medium-high heat. Add steaks after it is hot and cook until seared and crusted (about 2 minutes) Turn steaks and season wtih salt if desired. Cook 2 more minutes (for medium-rare).
7. Transfer steaks to cutting board to let them rest while re-heating the sauce.
8. Divide sauce among 4 plates and top with either the whole steaks or cut the steaks into 1/2 " thick slices.
9. Top with parsley if desired.

This recipe is from the Steak Lover's Cookbook by William Rice. A very good book that talks through different cuts of meat and the best way to prepare them.

Asian Ginger Slaw

A very yummy slaw that tastes wonderful with ribs or other salty/spicy meats.

Ingredients:
4 cups cabbage, shredded
1/4 cup carrot, shredded
2 scallions, sliced thinly
1/2 cup celery, inner stalk, sliced thin
1/4 cup mayonnaise
1 tsp ginger, fresh grated
2 tbsp rice vinegar
1 tsp soy sauce or Braggs Liquid Aminos
1 tsp Splenda (optional)

Directions:
1. Combine cabbage, carrot, scallions, and celery in salad bowl.
2. In mixing bowl, combine the mayo, ginger, vinegar, and soy (or Braggs).
3. Taste the dressing and season to taste. If it is too tart, add more mayo. If it is not sweet enough, add in the Splenda.
4. Beat dressing until smooth and pour over veggies, toss, and serve.

From Dana Carpender 500 LC Recipes Cookbook