Add a little spice to your grill this coming Labor Day weekend, and try something new! We gathered some of the tastiest marinades, sauces and sides from our own grillin’ Wine Sisters and pulled together this grilling guide for your three-day Labor Day weekend.
Sue’s Grilled Steak Marinade
Shhh, don’t tell anyone, but the secret to this mouth-watering marinade by our very own Wine Sister Sue, is the soy sauce. Just mix her simple ingredients in a bowl, refrigerate to set the marinade, and you’re ready for the grill! It tastes divine on a flank steak.
- 1 inch piece of fresh ginger, coarsely grated
- 4 cloves of garlic, coarsely chopped
- 1⁄2 lemon, juiced
- 2 cups red wine
- 2/3 cup soy sauce
- 1⁄2 cup olive oil
- 1 bay leaf
- 6 sprigs fresh parsley
- Combine all ingredients in bowl.
- Put steak in a covered dish. Pour marinade over steak and refrigerate. Marinate for several hours.
- After marinating steak, pour remaining marinade into small saucepan. Bring to boil. Cook until reduced by half, about 30 minutes.
- Grill steaks and serve with the reduced sauce.
Angeles’ Grilled Spicy Lime Chicken Kabobs
Gather up your cilantro, basil, oregano, pepper and lime for this tasty recipe with a kick. Slather up your chicken kabobs and pair with one of Angeles’ special side dishes below.
- 1/4 cup fresh lime juice
- 1/2 tsp. red pepper flakes
- 1/2 tsp. black pepper
- 1/2 tsp. kosher salt
- 3-4 strips of lime zest
- 3 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1/4 cup chopped basil + oregano
- 1/2 cup olive oil
- First combine the lime juice and salt in glass or ceramic bowl until salt is dissolved. Add the red pepper, black pepper, and minced garlic. Whisk briskly. Add lime zest, cilantro, basil, and oregano then stir gently until combined.
- Place chicken chunks in glass casserole dish (tip: lightly salt/pepper chicken prior to adding to marinade), pour freshly made marinade over the top and refrigerate for 1-4 hours.
- Skewer chunks of chicken, and grill.
- Serve with Mexican Crema dipping sauce.
- 1 cup Mexican Crema
- 1 jalapeño – seeded, stemmed, and diced
- 1/8 tsp salt
- 1/8 tsp chili powder
- Combine all ingredients & refrigerate until use.
- Enjoy with your chicken kabobs.
Angeles’ Chile-lime Grilled Corn:
For an excellent side dish to go along with your meal, spice up your corn with this clever recipe. Just slather the mixture over your freshly grilled corn.
- 1/2 cup mayo
- 1/2 tsp. chili powder
- 1/8 tsp. cumin
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup chopped cilantro
- 6 ears corn
1. Grill corn until browned on all sides.
2. Meanwhile, combine all other ingredients except cilantro. When corn is grilled, slather immediately with the sauce. Place on platter and sprinkle with cilantro.
Optional: also sprinkle with a crumbly Mexican cojita cheese or parmesan.
Mama’s Pasta Salad
To top off this labor day weekend meal, Angeles included her favorite pasta salad recipe. With a little spice and Mexican Crema, you can create the perfect pasta salad, sure to be a quick favorite at the BBQ.
- 1 lb. pasta, cooked per instructions (preferably small shells)
- 1 cup prepared charro beans OR
- 1 can (15 oz.) chili-ready beans, partially drained
- 1 cup diced fresh tomatoes (any kind)
- 1 yellow or orange bell pepper; blackened, stemmed, seeded, diced
- 1/2 red onion, diced or minced
- 1/2 cup cilantro
- 1 cup Mexican Crema
- 1 cup Salsa (tip: Angeles recommends the spicy, chunky, homemade style)
- 1/3 cup mayo
- 2 cloves garlic, minced
- 1/2 tsp. cumin
1. Cook pasta per instructions. Meanwhile, combine Mexican Crema and all following ingredients. Refrigerate. When pasta is cooked and drained, rinse with cool water and shake to remove as much water as possible.
2. Add diced veggies and toss. Fold in the sauce slowly, so it’s creamy but not over-wet. Chill, then serve.
“The layered flavors give it a luscious, ‘Mama’s been in the kitchen cooking for three days’ flavor (especially if you use prepared charro beans in the pasta salad),” Angeles says.
Chelsea’s Favorite Honey Lime Sriracha Marinade
Bask your chicken or pork in this tasty marinade with enough lime to brighten up the flavor, and bathed in honey and Sriracha for an extra punch of flavor.
Ingredients: (Good for about 2 lbs. of meat)
- Zest of one lime
- Juice of one lime
- 2-3 cloves garlic, chopped
- 1/4 cup honey
- 5 tbs apple cider vinegar
- 2-3 dashes of Worcestershire sauce
- 2 tbs. Sriracha (or more if you like it spicy)
- 1 tsp. salt
- 1 tbs. olive oil or vegetable oil
1. Combine all ingredients in a blender.
2. Put marinade and meat in a plastic bag or sealed container. Let chicken marinate for 1-2 hours and pork for 1-4 hours.
3. Grill, and enjoy!
Grilled Pineapple Chili Porkchop via Cookin’ Canuck
This pineapple chili glaze will spring the life back into your pork! With a few tips from the Cookin’ Canuck, you’ll have the perfect glaze to rub over your Labor Day porkchops. Get the recipe by Cookin’ Canuck.
Might we add, both Purple Cowboy wines pair excellently with steak and grilled meats. Is your mouth watering yet? Happy grilling!
Don’t forget these outdoor entertaining tips from the Wine Sisterhood Blog for your stress-free and fun Labor Day weekend preparation!