Tri Tip Marinade

1 bottle Balsamic vinaigrette
1 small bottle Kikkomon baste and glaze
½ cup brown sugar
3 Tbsp Montreal steak seasoning

Mix, coat, marinate for five hours. Take out of fridge 45 minutes before cooking. Grill, turning three or four times, until internal temp reaches about 155.

After I buy the meat, I like to put the marinade in a baggy with the meat and stick it in the freezer (if I don't plan on cooking it right away).

from Helen Macfarlane via Elizabeth Rowbury

Sweet Grilled or Broiled Salmon

Combine 1/4 cup orange marmalade and 2 Tbsp honey. Spread over salmon fillets and sprinkle with brown sugar (about 2 Tbsp). You can add the brown sugar to the marmalade and honey instead of sprinkling on top. Grill or broil until salmon is the same color all the way through without turning the meat.

from Helen Macfarlane and her sister Liz

Arabic Hamburger Kebabs

1 lb ground beef
1/4 cup chopped cilantro
2/3 green onions, minced
1 egg
1/4 cup bread crumbs
1 tsp cumin seeds (or ground cumin)
1 tsp paprika
1 tsp pepper
salt to taste

Mix all ingredients in a large bowl. Let stand in fridge one hour to blend flavors. Make into meatballs or skewer into round kebabs. Broil in oven or grill over hot coals. Tastes like being in the Middle East without the gunfire.

from Helen Macfarlane and her friend Michelle Laraway