Jimmy’s Marinade for Beef
2 pounds trimmed flank steak
2 cups olive oil
3 sprigs fresh rosemary
1 Serrano chile, split lengtwise
1 Tablespoon Roasted Garlic Puree
2 teaspoons fresh thyme, chopped
2 teaspoons Angel Dust Cajun Seasoning
Salt and pepper, to taste

Heat oil in a saucepan over medium heat, add herbs, garlic and chile.  Remove from heat and let cool.  Season to taste with salt and pepper.  Pour marinade over flank steak.  Marinate in refrigerator for at least 20 minutes and up to overnight.  Remove steak from marinade, season with Angel Dust just prior to grilling.

Jimmy’s Marinade for Chicken
2 pounds skin on chicken thighs, bone in or boneless
4 cups olive oil
2 cups lemon juice
2 Tablespoons Roasted Garlic Puree
1 small onion, sliced
1 Tablespoon oregano
1 Tablespoon fresh Italian parsley, chopped
2 teaspoons Angel Dust Cajun Seasoning
Salt and pepper, to taste

Combine all ingredients and divide in half.  Marinate chicken in one half of mixture in refrigerator for 15 minutes or up to one hour.  Remove chicken from marinade, season with Angel Dust Cajun Seasoning.  Discard used marinade.  Cook chicken on a prepared gas or charcoal grill.  As chicken is done, place in the reserved marinade, coating the cooked thighs prior to serving.

Jimmy’s Marinade for Fish
2 pounds snapper or sea bass fillets or swordfish steaks
1 cup olive oil
½ cup dry white wine
2 teaspoons fresh oregano, chopped
1 Tablespoon fresh Italian parsley, chopped
2 teaspoons fresh basil, chopped
1 Tablespoon Roasted Garlic Puree
Salt and pepper, to taste
2 teaspoons Angel Dust Cajun Seasoning

Combine all ingredients except Angel Dust.  Coat fillets with mixture and marinate for 15 to 20 minutes in refrigerator.  Remove fish from marinade and season with Angel Dust just prior to grilling.


Roasted-Garlic Puree
1 cup peeled garlic cloves
1 cup extra virgin or regular olive oil

Preheat the oven to 300°.

Place the garlic in a small ovenproof container and pour in the oil.  Use additional oil if needed to completely immerse all the garlic cloves.  Cover the container with aluminum foil and roast for 1 hour, until garlic is soft and light golden brown.

Angel Dust Cajun Seasoning
Makes 1/2 cup
Ingredients
3 tablespoons Hungarian paprika
1 1/2 tablespoons Spanish paprika
5 teaspoons salt
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dried oregano
1 teaspoon ground white pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Combine all ingredients in a small bowl until thoroughly mixed.  Store in an airtight container.  The spice mix keeps its best flavor for about two months.