BEEF AND MUSHROOM BROCHETTES MARINATED IN WHITE WINE RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 15
Steps:
- To make marinade: In a shallow baking dish, combine wine, garlic, basil, thyme, oregano, vinegar, Worcestershire sauce, salt, and pepper. Mix well. Place the beef in the marinade and let sit for a minimum of 2 hours. To prepare brochettes: Preheat the grill to medium-high. Thread beef on skewers, alternating with mushrooms and onion. Once all 4 skewers are ready, grill on barbecue, turning 4 times, for 10 to 12 minutes or until beef is done and vegetables have grill marks.
MUSHROOMS IN WHITE WINE SAUCE
This is a great side dish for mushroom lovers. I like to make this for holiday dinners instead of the usual vegetable fare.
Provided by LINDAAL
Categories Side Dish Vegetables Onion
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Stir in onions and garlic, and cook until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, and chicken bouillon. Season with basil, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Mix together cornstarch with 1/4 cup water. Stir into mushrooms, and cook until thickened, about 5 minutes.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 4.9 g, Cholesterol 0.1 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 197.7 mg, Sugar 1.6 g
GRILLED BEEF BROCHETTES (ANTICUCHOS DE LOMO)
Provided by Lillian Chou
Categories Marinate Quick & Easy Backyard BBQ Dinner Lunch Steak Grill Grill/Barbecue Healthy Gourmet Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 Hors d'oeuvres
Number Of Ingredients 8
Steps:
- Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
- Mince and mash garlic to a paste with a pinch of salt, then stir together with remaining ingredients and toss well with beef. Marinate, chilled, at least 1 hour.
- Thread steak onto skewers, leaving a small space between each piece and transferring to a tray (discard marinade).
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
- Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, 5 to 6 minutes total for medium-rare.
- What to drink:
- Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
BEEF BROCHETTES WITH RED-WINE MARINADE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a charcoal grill or an oven broiler until very hot. If wooden skewers are to be used, soak them in water until ready. Cut the beef into 1-inch cubes. There should be 24 cubes.
- Peel and cut the onions into 24 1-inch cubes.
- Cut away and discard the pepper cores and remove the seeds. Cut the peppers into 24 1-inch cubes. Cut away and discard the tomato cores.
- In a nonreactive bowl, combine the lime juice, coriander, garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well, and marinate the meat, onions, peppers and tomatoes for 15 minutes.
- Drain the meat and vegetables, reserving the marinade for basting. Place equal portions of meat, onions, tomatoes and peppers on each skewer.
- If the brochettes are to be cooked under the broiler, arrange them on a rack 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting and turning often. If the brochettes are grilled, cook 4 minutes for rare, basting and turning often.
- Meanwhile, in a saucepan, reduce the marinade by half. Serve brochettes sprinkled with chopped coriander and the hot marinade.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 38 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 13 grams, Sodium 913 milligrams, Sugar 5 grams, TransFat 0 grams
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