Parents Away

Last night a bunch of friends and I went over to our friends house to grill and smoke some tasty proteins. I brought some steaks over and marinated them while my friend smoked some chicken breasts and sausages. We also had some Spanish Rice and Coleslaw to accompany the meat. This marinade has been tested and approved by many people and took a very long time to perfect so I hope you enjoy.



STEAK MARINADE:
4 garlic cloves, smashed
2 inches of ginger, smashed
zest and juice of 1 orange
zest and juice of 1 lime
1 jalapeno, roughly chopped
2 scallions, chopped
1/2 cup onions, roughly chopped
3/4 cup of soy sauce
1/4 cup of teryaki sauce
splash of rice wine vinegar



Salt and pepper steaks and throw in all ingredients in a zip top bag and marinate for at least 1 hour, up to 6 hours. Grill to medium rare and devour.

SANTA BARBARA COLE SLAW:
1/2 cabbage sliced thinly
1 tsp celery seed
2/3 cup of light mayonnaise
2 tbsp of vinegar
1/2 tsp mustard powder
1/4 tsp paprika
1 tsp onion salt
1-2 tbsp skim milk
1/2 tsp pepper
salt to taste (the onion salt is salty so be careful not to over salt)

Combine the cabbage and the celery seed in a bowl. On low heat combine all the ingredients minus the milk, cabbage and celery seed in a small pot and heat slowly with a whisk. Once the dressing is warmed through, add the milk and take off the heat (it should be a saucy consistency, like a thick dressing). Let cool slightly and pour over the cabbage and celery seed. Let sit for a few minutes and serve. If not serving immediately, refrigerate. This is a great dish to serve with a BBQ and my family makes it every Independence Day.