Grab your wire brush and give that grill a scrub. Scrub like you mean it, because we're heading into grilling season.
And when there's grilling, marinating is usually not far behind. Marinades are brilliant because essentially you can take any kind of meat or fish or seafood you like, give it a soak, and you've turned a plain something into a great dinner. Here are some guidelines for marinating success.
And here is probably my favorite marinade: If I don't have a jar of this waiting in the fridge at all times, I feel a little anxious. If you are going to make just one marinade this summer, this is it.
Dijon, Garlic, and Lemon Marinade
Makes 2/3 cup
Perfect for chicken, pork, shrimp, and any kind of fish. The mustard helps emulsify the marinade, making it thicker so it really clings to the food. Serve wherever you marinate and grill with a Garlicky Garden Pasta Salad, or a Modern Greek Salad.
1/2 cup extra virgin olive oil
2 shallots, minced
Put the olive oil, shallots, garlic, lemon zest and juice, mustard, and salt and pepper in a bowl or a jar with a lid. Whisk or shake to combine well.