Showing posts with label marinade. Show all posts
Showing posts with label marinade. Show all posts

Saturday, June 18, 2016

Kebobs with Top of the Fair Marinade #Recipe @PegCochran

Summer is grilling time, and I love it!  A good marinade or a spicy rub along with the grill combine to produce tasty but simple and quick meals!  One of my favorite marinades came from my mother-in-law and is called Top of the Fair Marinade.  The Top of the Fair was a restaurant at the 1964-1965 World's Fair in NYC.  Either my mother-in-law found the recipe printed in a magazine somewhere or she managed to worm it out of the chef at the restaurant! (Which she was known to do.)

The restaurant's slogan was "Eat Up in the Air at the Top of the World's Fair."  The restaurant was 120 feet up in the air beneath the Port Authority Heliport and offered panoramic views of the entire Fair and as far afield as the Statue of Liberty, the United Nations, Central Park and New York's many bridges.  The restaurant seated 1100 in its dining room, bar, cocktail lounge and private room and was  completely glass enclosed.

Lunch was a whopping $2.95 and dinner could be had for as little as $4.95.  And if you wanted to avoid NYC traffic on your way to the restaurant, a round-trip ride on the helicopter was $6.95!  According to an article in The New York Herald Tribune, 4/17/65,  " Helicopters heading for the roof look as if they are about to come through the restaurant. The building vibrates but there is little noise. The place is completely sound-proofed and air-conditioned."  According to the Tribune it was "A warm and gay place to be, with the Fair world stretching beyond in every direction."  (For more information and some wonderful pictures visit

One of the dishes on the menu was Shashlik Caucasian, lamb on skewer, grilled with spiced onion and tomato quarters.  I suspect the lamb was marinated in the Top of the Fair Marinade.

1/2 cup oil (olive oil or vegetable oil)
1/4 cup lemon juice
1 tsp. salt
1 tsp. oregano
1/2 tsp. black pepper
1 garlic clove, minced

Combine all of the above and mix well.

 Marinate your meat (I used chicken cubes but you can use beef, lamb or pork.)

Assemble your veggies--I used tomatoes, red onion, zucchini and mushrooms.

 Skewer your ingredients

Grill to delicious perfection!


Wednesday, July 8, 2015

Grilled Salmon with dill + book #giveaway from author @DarylWoodGerber

From Daryl aka Avery:

to Lucy Burdette & Leslie Budewitz on their new releases!!!


I love the creativity in our group. 
May every fan of Mystery Lovers Kitchen go out 
and buy the book or tell a friend or librarian this week!!!

And celebrate upcoming release of FUDGING THE BOOKS  (a month from now; August), there's a giveaway below...keep reading.

I’m writing the next Cookbook Nook Mystery (#5), and the event in Crystal Cove is the Wild West Extravaganza, so I’m researching all sorts of grilling recipes, barbecue, and fun foods to serve “on the range” or at horse-type events. Fun and tasty!

In the series, I mention titles of a variety of cookbooks. Now, I don’t always purchase these books because that could really rack up the $$—I research and review the  books as I can online and in bookstores—but occasionally, I do purchase one, usually based on sample recipes and photographs I've seen. I found one that I had to have. 

It’s called: Grill Every Day: 125 Fast-track Recipes for Weeknights at the Grill by Diane Morgan. I love to barbecue. I love to find recipes I can use with fish.

This one is divine.

In the book, it is called Alder-Planked Salmon with Lemon-Vodka-Dill Marinade, but I don’t have an alder-plank, so I went without...which would be considered a "tweak."  You can do whatever you choose. No matter what, enjoy the aromas and flavors.

From Grill Every Day: 125 Fast-track Recipes for Weeknights at the Grill by Diane Morgan


¼ cup extra virgin olive oil
2 tablespoons vodka
Freshly grated zest of 1 lemon
2 tablespoons fresh lemon Juice (whole lemon)
2 tablespoons chopped fresh dill
½ teaspoon kosher or sea salt
½ teaspoon freshly ground pepper
1 whole side of salmon, about 3 pounds


Like I said, I don’t have an alder-plank, and I remember years ago using a cedar plank to cook a salmon, and my husband wasn’t happy. He didn’t like the smoky flavor.


I simply used this recipe as a marinade, and I barbecued, and it was fabulous!!! I think you can grill it or cook this in the oven.

In a small bowl, combine the olive oil, vodka, lemon zest, lemon juice, dill, salt, and pepper. Mix thoroughly. Place the whole salmon fillet, flesh side up, on a large rimmed baking sheet (if you use a cutting board, the oil WILL spill over, so be careful). Pour the marinade evenly over the top. Set aside while the grill or oven heats.

When ready to grill, baste the grill with olive oil, then heat the grill to medium (about 300 degrees). Set the fish on the grill, close the lid, and grill for 5-8 minutes. Using two spatulas (very important), flip the fish.

Grill another 4-6 minutes until the salmon is almost opaque (light pink), yet still moist when tested with a knife.

On a charcoal fire, this all might take longer by 2-4 minutes a side. I have a gas grill.

**In the oven, I’d cook the fish at about 300 degrees, as per above, but I would broil the fish at the end, flesh side up, for about 4 minutes for color.

Slice into portions and serve hot.

Click here to PREORDER

I've set up a Goodreads giveaway for 5 lucky winners to win Fudging the Books. It starts July 15 and ends July 31.  Good luck!

Also I'm having a release party on Facebook on August 4th, so mark your calendars! Look for the event invitation. There will be door prizes!

Also, I'll offering a giveaway August 3rd via my newsletter to someone (or a few someones) who are signed up to receive it! Don't delay. Sign up.


Today's giveaway, as a thanks for being my fans, you will have your choice of the first three Cookbook Nook Mysteries OR any of the Cheese Shop Mysteries on the shelves + some fun swag. Leave a comment, with your email (cryptic, if you must) so I can contact you!  

And tell me what's your favorite thing on my Fudging the Books cover!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

Friend Daryl on Facebook
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Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

order here

FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.

If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests! 

Sunday, August 17, 2014

Steak grilled with oranges #recipe plus book #giveaway

From Daryl aka Avery:

Well, I blew it. I had it on my calendar to give you a SUPER guest today, and my calendar ran off without alerting me. Yes, it's my calendar's fault. I'm sticking to that story.

So our SURPRISE guest will continue to be a surprise until I get her post up. Argh. Please tell me you make mistakes, too. I'd hate to be the only one.

Until then, I've got a super recipe that absolutely must be shared during the summer and a super giveaway.

Giveaway first: My next book, STIRRING THE PLOT, comes out in just a few weeks. September 30. Today, I'm going to give away two sets of the first two books in the series. That's right, FINAL SENTENCE and INHERIT THE WORD. If you already have them, you can always donate them to a library, family member or pal. And I'll throw in a Cookbook Nook/Cheese Shop mug to boot! So leave a comment and remember to leave your email, in case.

Now, for the recipe.

Do you love barbecue? I do! And I have to admit I'm a red meat eater on occasion. No more than once every couple of weeks, but there's something about a good juicy steak that makes me salivate. Also, I feel better the next day, so I'll bet my anemic blood cells need that boost. Again, that's my story, and I'm sticking to it! :)

I found this recipe...rather, my HUSBAND, found this recipe in the Food Network magazine. He loves that magazine! The pullout section they have with "50 ways" to do something...this time, beef...really appeals to him. He can read them out loud as if he's doing a poetry slam. Each of the "50" are about 50 words or less. Very cool.

So, here you have it. I would bet this recipe would work well with chicken breasts and pork, as well, so if you want to go leaner, try it!  I intend to.


Ala Food Network Magazine July 2014

4 rib-eye steaks
2 oranges
1 lime
1 tablespoon chopped oregano
1 tablespoon chopped garlic
½ teaspoon kosher salt
(extra oranges for grilling)

1 teaspoon each, salt and sugar, for reducing marinade (*see below)


Mix the juice of the oranges and lime with the oregano, garlic and salt. 

Set rib-eye steaks in a large pan (13 x 9) and drench with the marinade. Set aside for 20 minutes.

Remove the steaks and reserve the marinade.

Grill the steaks along with some orange wedges, about 2 per person! I like my steak medium rare. Depending on your grill, about 6 minutes a side.

*Meanwhile, boil the remaining marinade, and season with a teaspoon of salt and a teaspoon of sugar. Let cool slightly. Drizzle over cooked steaks.

What's your favorite meat or goodie on the barbie??

* * *

By the way, I've got more giveaways going. Make sure you're signed up for my newsletter and check out my Facebook page -- there's a HUGE giveaway on that up in the next 24 hours for about 10 days! No pictures required. Good luck!


Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

Days of Wine and Roquefort 
is out!
order here

Inherit the Word
  is out!
                                    order here

STIRRING THE PLOT is available for preorder: order here.

If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests!