Recipe: Basic Marinade for Grilling

Marinates 4 to 6 portions of protein

2 tablespoons fresh lemon juice

1 tablespoon minced fresh rosemary or other fresh herb

1 tablespoon Dijon mustard

1 tablespoon finely minced garlic

1/3 cup olive oil or salad oil, depending upon which herbs you are using

½ teaspoon coarse-ground black pepper or ¼ teaspoon red chili flakes

4 to 6 portions of protein, such as chicken breasts, steaks, pork loin chops, salmon, or large shrimp; or large portobello mushrooms as a vegetarian option

1. In a small bowl, whisk together all marinade ingredients.

2. Lay out meat or mushrooms in a shallow, non-aluminum baking pan. Spoon half the marinade on the top side of each portion and rub it around, then flip the protein and spoon on the remaining marinade, being sure that all surfaces are covered.

3. Cover pan with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

4. When ready to cook, heat grill to medium-high heat, then brush grill lightly with oil. Be sure grill is hot before placing meat or mushrooms on it. Sprinkle both sides of food with kosher salt, grill on the first side, being sure not to move it until there is a good charred grill mark. (The biggest mistake that home cooks make is to "touch" what they are grilling too much and move it around before it is ready; this causes sticking.) Discard any leftover marinade.

5. Grill to desired doneness. No specific time can be given as it will depend upon your heat and what you are grilling. Typically, if there are nice grill marks on each side, the food is probably close to done. Until you are a seasoned griller, get a small paring knife and cut a tiny peek into the center of what you are cooking. For poultry you will want to see no pink; fish should be just cooked and not dry; shrimp should be just pink on the outside and barely opaque inside; and steaks should be the way you like them!

Chef's Note: This marinade is a basic one, so get creative here when you feel ready. Practice makes perfect. And grilling is "rustic," so if you make a mistake, it is not the end of the world — just jump back in and try it again soon.

Copyright 2007, Kathy Casey Food Studios