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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

08.21.2006

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copyright ©1999-2006
DigsMagazine.com.

old thyme delights culinary classics for all
by Kiera Tara O'Brien 
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1 2 3 4 5 6 7
continued from page 4

the afternoon BBQ
In the summertime, or even when the weather isn’t so fine, everyone loves a good ‘que’.These marinades make yummy treats out of any meat or veg and will give your bbq a distinctive edge over the usual dogs and burgers.

thyme-marinated chuck steak

1 lb beef chuck steak, boneless and 1 inch thick
1 Tbsp minced fresh thyme (1/2 Tbsp dried crushed thyme)
¼ cup minced onion
1 Tbsp oil
1 clove minced garlic
2 Tbsp minced fresh parsley
2 Tbsp wine vinegar
2 Tbsp Dijon mustard

serves 4

1 Combine onion, parsley, vinegar oil, mustard, garlic and thyme in a plastic bag with the steak. Secure the bag closed and set in the fridge for 6 hours, or overnight to be ready for your big ‘que’ the next day.
2 Heat up the grill and retrieve your steak. Cook for about 16-18 minutes. Check for doneness by slicing a hole in the center of the steak.
3 To serve, slice the steak thinly and place on buns or flat bread with all the desired garnishes. A great alternative to burgers.

lemon and thyme lamb chops

12 lamb chops
1 Tbsp minced fresh thyme (1/2 Tbsp dried crushed thyme)
¼ cup lemon juice
½ cup olive oil
1 pinch salt
1 pinch pepper

serves 12

1 Combine oil, lemon juice, pepper, salt and thyme in a small bowl.
2 Place the lamb chops in a shallow dish. Use a brush to coat them with the oil mixture. Marinate in the refrigerator for 1 hour.
3 Heat up the grill to high heat and lightly oil the grill grate.
4 Place the lamb chops on the grill for about 10 minutes, turning once.

giddy-up and go...

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