I've been making Rumaki in my 1949 stove for a few years now and it's always a huge hit -- especially when pulled piping hot out of the Grillevator. I grew up with my mom making them in the 60's on -- wait for it! -- her hibachi grill, but there are a whole heap of younger folks to whom retro is brand new. Went to a formal dinner a few months ago and they pulled out Marbella, which caused an audible stir. We've also been using our electric Raclette grill for dinners lately, especially when kids are involved; more sanitary than fondue but still has that '70s eat-in/love-in vibe. Paraphrasing Bertolt Brecht: there is nothing new under the broiler.

I agree, use good beef. I've never used tenderloin because it just seems wrong, LOL, but I mostly use top sirloin. I like it very, very rare, so I usually have to cook the vegetables a bit first, especially the onions (which I love, so I have to use them). I marinate mine in Jessica's lime-chipotle marinade, or Nancy (wizardnm's) Asian Marinade. I know Nancy's recipe said "for chicken" but I use it on beef. I love them both, but they are completely different flavors depending on what you like and are hungry for. Or you could marinate chicken in the lime chipotle and beef in teriyaki.... Lime-Chipotle Sauce (Jessica at CF) Food processor: 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus) 3 tablespoons brown mustard 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups. Asian Marinade for Chicken Breast I have never given this recipe out, but now it's time. Let me know what you think. Chicken done in this is flavorful and leftovers make a great salad the next day. enough for 5 lbs of chicken breasts 1C veg oil 1/4 C sesame oil 3/4 C soy sauce (Kikkomen) 1/3 C minced garlic 4 Tblsp minced ginger 2/3 C minced cilantro 5-6 green onions 1 tsp grd blk pepper I put the onions, ginger and cilantro in the food processor and pulse till chopped fine. Combine all and marinate chicken breasts, up to 24 hrs. but at least 1 hr if you can I have also put marinade in a freezer bag with chicken and frozen (good to do with the left over) Nancy Annie (who still has beef in the freezer)

Here are a few of my favourites. Home Cookin Chapter: Recipes From Thibeault's Table Beef Tenderloin - Kabobs ======================== 2 pounds beef tenderloin, cut into Cubes (from 1 inch to 2 inches) 2 - 3 cloves of garlic minced 1 large shallot, chopped 2 tablespoons fresh thyme Chopped/ and/or Rosemary 2 tablespoons fresh parsley Chopped 1 cup red wine 1/2 cup olive oil Salt Black Pepper - Coarsely Ground 2 Green Peppers cut into squares 2 large white onions- cut into 1/4's (option: Large Cherry Tomatoes) . Cut beef tenderloin in to nice size cubes. Mix together all of the other ingredients and marinate the beef for about 4 to 6 hours. Par Boil onions and green peppers for less than one minute. Drain and cool in icewater. Remove meat from Marinade and thread onto metal or wooden skewers, placing a piece of green pepper and onion in between each piece of meat. Grill on high heat. Turn a few times. Tenderloin should be served rare to medium rare so these do not take long to cook, depending on your grill. Home Cookin Chapter: Recipes From Thibeault's Table Chicken Souvlaki ================ Chicken breasts Fresh minced garlic Dried oregano Lemons Olive oil Salt Pepper . Cut chicken breasts into 1 inch cubes Place on wooden Skewers that have been soaked in water (prevents sticks from burning.. or on metal skewers. Rub with fresh minced garlic and dried oregano Squeese fresh lemons over chicken and some olive oil Salt and pepper Marinate for up to 1 hour. If marinating longer do not add lemon juice until the last hour. Lemon juice "cooks" the flesh and changes the texture. Place on hot grill and turn often until done. Serve with Greek salad and rice. NOTE: This recipe works well with Pork (I use Pork Tenderloin) and with Lamb Home Cookin Chapter: Recipes From Thibeault's Table Shish Taouk with Toum (Garlic Sauce) ==================================== Source: http://chichoskitchen.blogspot.com/2010/04/shish-taouk -grilled-chicken-kebabs.html Ingredients (around 15 skewers): 1-1/2 kg chicken breast, cut into 1 inch cubes 1 cup olive oil 3 tablespoons dijon or mild mustard 3/4 cup lemon juice 10 crushed garlic cloves 2 tablespoons salt 1 tablespoon white (or black) pepper 2 tablespoons tomato paste 4 tablespoons finely chopped thyme Mushrooms, (optional but highly recommended) 1 red and/or 1 green pepper (optional but highly recommended) Emulsify the mustard with the olive oil. This is done by whisking a little bit of olive oil into the mustard and continuing to do so until all the olive oil is incorporated. Add and whisk the lemon juice, salt, pepper, tomato paste, garlic and thyme until well mixed Marinate the chicken in the sauce overnight in the fridge. Skewer the chicken along with pieces of mushroom and red/green pepper and barbecue or grill until done. Dont over cook otherwise the chicken would dry out. Toum (Garlic Sauce) Http://chichoskitchen.blogspot.com/2010/04/toum-garlic- lebanese-sauce-recipe.html Ingredients: 5 cloves of garlic 1 egg white 1 cup of neutral oil (sunflower is fine) Juice of 1 lemon A good pinch of salt 1 cup of iced water of which you will use around 2 tbsp Put the garlic cloves along with salt and 1/4 of the lemon juice in the blender. Blend on medium and scrape the sides down when the garlic goes flying everywhere. Add the egg white and blend on medium. Add half the oil in bit by bit. A thin stream is not necessary, but dont go crazy. A reasonable, fine, steady pour is good. At this stage, the emulsification should have taken place. If it hasnt and the sauce looks like it has split, then something has gone wrong. You may need to remove half the amount, add another egg white, whizz away and re-pour what had already split. But if you take it slow without pouring the oil too quickly, it should be fine. Switch to a slow blend, and add the rest of the lemon juice in slowly too. Add the rest of the oil in the same fashion. Add 1 or 2 tbsp of water. You will see the consistency change into something wonderfully creamy and light.

We usually have 20+ at Thanksgiving and this is what works for me because I like to do as much as possible ahead: Buy 2 smallish (12-14lb) turkeys. Cheap turkeys are fine. The small ones go fast so look as soon as they go on sale. Cook one the day before and make your gravy. This is the "back up" turkey, for leftovers and possible seconds. Slice it and put it on a platter with some broth. Buy a spiral sliced ham. It will impress all those thinking turkey is the only meat and it is generally much appreciated. You can bake it in a crock pot if necessary or, even better, a roaster oven. Serve the second turkey hot from the oven and slice to order. Like a carving buffet! I have never had to use the turkey form the previous day because I also have the ham. However, it IS nice to have to give people leftovers to take home and, of course, the gravy is done. All the side dishes? Make your stuffing now and freeze. It reheats great. Mashed potatoes will keep warm for hours and cranberry sauce can be made 3 days ahead. Roll dough can be made the night before and baked that morning..or made earlier and frozen. Ok, I do get up really early and make pies because I like fresh pies, but the dough can be made 2 days before and kept in the refrigerator tightly wrapped. We like marinated asparagus..nice to have a cold vegetable made the day before. And I'm really blessed to have relatives who bring most everything else even if it is yucky...like green bean casserole. They like it though! And the best part- dh will clean while I cook.