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Marinade for Meat

Marinade for Meat

Amount Measure Ingredients
1 clove garlic; minced
1 tsp salt
3 Tbsp Reduced Sodium Soy sauce
1 Tbsp Ketchup
1 Tbsp Oil
1/2 tsp black pepper
1/2 tsp oregano

Mix all the above ingredients in a small bowl. Score both sides of your meat… about 1/8 of an inch deep. Rub the mixture into both sides of the meat. Wrap tightly in foil, refrigerate for 5-6 hours or overnight. Flip the meat every few hours.

Before grilling let the meat sit out on a cookie sheet and come to room temperature aprox. 2 hours. (Cooking it while it’s cold inside, you’ll burn the outside and the inside will still be raw.)

Preheat outdoor grill on high & lightly oil the grate. Place the meat on prepared grill. Cook 5 – 8 minutes per side, or to desired doneness.

*A note from Maryann; Here is a way that I personally like to grill meats such as London Broil or Tri Tip. Heat ½ the grill on high for several minutes, then lower heat to mid-high and place the meat on that side. Brown all sides of the meat, then move the meat over to the side of the grill which was not turned on, close the lid and finish. Turning only once.

Low Country Deviled Eggs

Kay Robertson, the matriarch of the popular Robertson family says, remember, when cooking for a crowd, plan ahead and make some items ahead of time to reduce stress and save space in the kitchen. Chop veggies, bake breads and mix dips the day before – and remember, family is always there to help if you need a last-minute item or two.

Makes 12 servings

Amount Measure Ingredients
12 eggs
1/3 cup slaw salad dressing (or a little less)
1 Tbsp onion minced
1 Tbsp Creole mustard
1 Tbsp fresh lemon juice
2 cloves garlic, minced
dash hot sauce
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp fresh dill (finely chopped)
1 cup shrimp, boiled, peeled and deveined
1 Tbsp prepared horseradish (optional)
Paprika and parsley, for garnish


Place eggs in large sauce pan and cover with water. Bring to a boil, then turn off the heat, and let eggs sit in hot water for 15 to 20 minutes. Remove from water and allow to cool. Crack eggs and peel. Cut in half and remove yolks.

In a small mixing bowl, combine egg yolks, slaw dressing and remaining ingredients except paprika and parsley. Mix well, until smooth. Spoon egg yolk and yogurt mixture into the egg white halves. Refrigerate if not serving immediately.

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Cooking with Curmi
Maryann Curmi

You know Maryann, On Air Personality from Star 92.7 from 5:30 am to 9am.

First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.

Feel free to change the recipes that's how Maryann has come to make her favorites. When realizing she doesn't have this or that, substituting and wah la…a new recipe is born!

Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!

Big Joe and Mama’s Recipes
Big Joe and His Mamma

Joe started in radio at the age of 15 in a small Mississippi town and never looked back.

"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."

So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!

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