Ingredients
Marinated Hanger Steak
2 ea 1 ½ lb Hanger Steaks, Trimmed, Split Lengthwise
½ c Soy Sauce
½ c Balsamic Vinegar
¼ c Maraschino Cherry Juice
½ c Olive Oil
4 ea Garlic Cloves, Peeled
1 ea Shallot, peeled
2 ea Thyme Sprigs, Picked
1 ea Rosemary Sprig, Picked
Grilled Rosemary Marinated Pork Chops
6 ea Bone in Pork Chops, 1” Thick
4 ea Cloves Garlic, Crushed
2 Tbsp Fresh Rosemary, Chopped
¼ c Red Wine Vinegar
½ c Olive Oil
Cornell Style Chicken
2 ea Whole Chickens, Split
2 ea Eggs
2 c Apple Cider vinegar
1 c Vegetable Oil
3 Tbsp Salt
1 tsp Fresh Ground Black Pepper
1 Tbsp Fresh Sage, Chopped
1 Tbsp Fresh Thyme, Chopped
1 Tbsp Fresh Rosemary, Chopped
2 tsp Fresh Marjoram, Chopped
Directions
Marinated Hanger Steak
1. Combine all ingredients for marinade in blender and blend on high until well incorporated.
2. Pour over hanger steaks and allow them to marinate for up to 24 hours.
3. Preheat grill for 15 – 20 minutes
4. Place hanger steaks on hot grill and cook for 4-5 minutes on each side for medium rare.
5. Remove steaks from heat and allow them to rest for 10 minutes before slicing.
Grilled Rosemary Marinated Pork Chops
1. Combine garlic, rosemary, Olive Oil and Vinegar in mixing bowl and mix well.
2. Pour marinade over pork chops and marinate from 2-6 hours
3. Pre Heat Grill for 15-20 Min.
4. Place chops on hot grill and allow grill marks to develop. Cook 4-5 minutes on each side.
5. Remove from heat and allow chops to rest for 5 – 10 minutes before serving.
Cornell Style Chicken
1. Combine egg, Oil, vinegar, salt, pepper, and herbs in a blender and blend until smooth.
2. Place chickens in a baking dish and pour marinade over birds, make sure the marinade is evenly poured over the entire chicken. Allow the chickens to marinate for no less than 24 hours.
3. Heat Grill for 15 – 20 minutes, then reduce heat to low. Oil the grill with a paper towel that has been dipped in vegetable oil.
4. Place chickens skin side down on grill. Transfer marinade to smaller dish and reserve to baste the chickens during the cooking process. Cook over low flame until color begins to develop (about 7-8 minutes)
5. Turn chickens frequently, and with each turn baste with marinade.
6. Continue to turn, and baste for about 1 ½ – 2 hours, or until an internal temperature of 165˚ is reached.
Shopping List
• 2 ea 1 ½ lb Hanger Steaks, Trimmed, Split Lengthwise
• 6 ea Bone in Pork Chops, 1” Thick
• 2 ea Whole Chickens (Roasters)
• 1 dozen Eggs
• 1 Bt Soy Sauce
• 1 Btl Apple Cider Vinegar
• 1 Btl Red Wine Vinegar
• 1 Btl Balsamic Vinegar
• I Jar Maraschino Cherries
• 1 Btl Olive Oil
• 1 Head Garlic
• 1 ea Shallot
• 1 Bunch Fresh Thyme
• 1 Bunch Fresh Rosemary
• 1 Bunch Fresh Sage
• 1 Bunch Fresh Marjoram (Or oregano)