Summer Grilling Tip: Beer Marinade from Germany

Now that it's summer, grilling delicious meats and vegetables is part of every barbecue. While the men make it their duty to cook the food on the outdoor grill to the best of their ability, the women are in charge of marinating and prepping the food--which to me determines the real success of the barbecue.

I have a little secret that I learned while living in Germany when it comes to successfully marinating steaks. Aside from flavoring, marinades also serve the purpose of making the meat "moist" and "tender," and to my surprise adding some beer along with any marinade does the trick! The alcohol burns off and you are left with tender meat.

Here is my recipe for a beef marinade, which is always a crowd-pleaser.
Ingredients:

1 bottle of beer for every bottle of marinade
store-bought marinade of your liking (my favorite for this recipe is garlic and herb).
pepper
salt
mustard

Directions:

First, rub in the desired amount of pepper and salt on each side of the steak.

In a mixing bowl combine marinade, desired amount of mustard, and beer. Mix the three ingredients thoroughly.

Pour your new and delicious beer-marinade on top of your seasoned steaks, and let marinate for 24 hours.

Grecian Comfort Food

Santorini, a Greek Island in the Cyclades is known not only for its breathtaking sunset, but also for its delicious comfort cuisine. I had the chance to experience Santorini's local food this summer, which has become one of my favorites! Below is the recipe for their traditional dish, which I still have not made at home...but I can't wait to have a little taste of Greece again soon. Try it out and let me know whether you liked the recipe.

Spinach Balls (Pseftokeftedes Santorini)

1 1/4 cups peeled, chopped plum tomatoes
or 1 1/2 cups cooked, well-drained, chopped
spinach, or any other greens
1/2 cup finely chopped scallions
1 garlic clove, finely chopped
1 tablespoon freshly chopped parsley
1/2 teaspoon oregano
1/4 teaspoon cinnamon
1 heaping teaspoon fresh mint
Salt
Freshly ground black pepper
1 cup all-purpose flour
1 teaspoon double-acting baking powder
Olive oil, for frying

In a large bowl, combine tomatoes, scallions, garlic, herbs and spices. Add flour and baking powder and mix together so that all ingredients are well blended and have the consistency of a thick batter (about as thick as pancake batter).

In a large heavy skillet, heat enough olive oil for frying. Taking a heaping tablespoon at a time, drop batter into hot oil and fry until golden brown and crisp.

Remove at once with a slotted spoon and drain on paper towels. Serve hot.