Sunday, June 6, 2010

Bea's Marinade

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Bea Kiyohara made the most delicious filet mignon shish-ka-bobs with a colorful assortment of vegetables for her friends at a recent party in Seattle. She originally received this recipe from her cousin Jan Kumasaka. In her shish-ka-bob, she used red and yellow baby peppers, sliced red onions, mushrooms, zucchini, par-boiled baby potatoes along with tender filet mignon, cut in cubes.  She marinated the meat overnight.  These were then basted with the marinade and grilled on the gas barbeque.

1-1/2 cups salad oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 T dry mustard
2-1/4 tsp salt
1 T coarse, fresh ground black pepper
1/2 cup wine vinegar
1-1/2 tsp dried parsley flakes
2 crushed garlic cloves
1/3 cup fresh lemon juice

Combine all ingredients and mix well.  Makes about 3-1/2 cups.  Store in a tightly covered jar in freezer indefinitely, or in refrigerator for one week.

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