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8 Ounces Mikey’s New York Steak Marinade
12 0unce of whole Crimini mushrooms
1 Teaspoon Red pepper flakes
1 Tablespoon Finely minced shallots

Clean the mushrooms thoroughly of and residual dirt.

Combine 8 ounce of Mikey’s New York Steak Marinade, one tablespoon of finely minced shallots, a pinch of red pepper flakes and add to 12 0unce of whole Crimini mushrooms. Allow to marinate for 45 minutes.

Toss the mushrooms on the grill, constantly turning the mushrooms while grilling. The mushroom will cook for approximately five minutes. Do not over-cook. The mushrooms should have grill markings but still be firm. Remove from the grill and let settle for a minute.

Lightly drizzle the mushrooms with residual marinade and top with freshly minced parsley.

6 Ounces Mikey’s New York Steak Marinade
1 Pound Fresh asparagus
1 Tablespoon Premium Italian Extra Virgin olive oil

Use one pound of fresh asparagus. Blanche the asparagus in salted, boiling water for no more than one minute. Thin asparagus should blanche no more than 30 seconds. Remove the asparagus and allow to drain.

While the asparagus are still warm, place in a non-reactive baking dish and cover the asparagus with 6 ounces of Mikey’s New York Steak Marinade. Gently drizzle the marinating asparagus with some premium Italian Extra Virgin olive oil. Allow to marinate for 30 minutes.

Remove the asparagus from the marinating mixture. Place the asparagus on the grill. Constantly turn the asparagus on the grill. They should grill for approximately 10 – 15 minutes. Serve and enjoy.

8 Ounces Mikey’s New York Steak Marinade
2 Pounds Large Shrimp
1/2 Teaspoon Powered Japanese wasabi
1 Teaspoon Seseame oil
1 Tablespoon Freshly ground ginger
Juice of half a lemon

For grilling, use large shrimp no smaller than “U-12” size. (U-12 translates to “under 12 to the pound”)

In a large bowl combine 8 ounches of Mikey’s New York Steak Marinade, 1/4 teaspoon powered japanese wasabi, one tablespoon freshly ground ginger, 1 teaspoon sesame oil, and the juice of half a lemon. Stir until ingreedients are evenly combined. Add 2 pounds of large shrip and allow to rest for one hour.

Place the shrimp on the grill. The shrimp will cook very quickly. Turn once during grilling. Don’t forget to baste!

12 Ounces Mikey’s New York Steak Marinade
4 Pork tenderloins
2 Teaspoon Herbs de Provence
1 Teaspoon Paprika

Add 2 teaspoons of Herbs de Provence to 12 ounces Mikey’s New York Steak Marinade.Place the tenderloins in the marinade for 30 minutes, turning frequently.

When marination is complete remove the tenderloins and sprinkle with paprika.

Place the tenderloins on the grill and cook to temperature.Remember the tenderloins will cook quickly. Don’t forget to baste!

12 Ounces Mikey’s New York Steak Marinade
1 Butterflied leg of lab
1/2 Cup Pinot Noir red wine
2 Tablespoons fresh chopped rosemary

Place the lamb in 12 oz of Mikey’s New York Steak Marinade. Add 1/2 cup of Pinot Noir red wine, 2 tablespoons of fresh chopped rosemary. Marinate the entire butterflied leg of lamb for one hour in the refrigerator, turning every 15 minutes.

Place the lamb on the grill and cook to desired temperature. Don’t forget to baste!

12 Ounces Mikey’s New York Steak Marinade
4 18 ounces aged prime T-Bone steak

Marinate four 18 ounce aged prime T-Bone steaks in 12 ounces of Mikey’s New York Steak Marinade. No need to add anything else. Allow the steaks to marinate for 30 – 45 minutes.

Place on hot grill to sear the steaks. Try to turn the steaks no more than 4 times. Always use a spatula to turn the steaks – never a fork! Keep the natural juices where they belong.

Constantly baste the steaks with the marinade. Cook to desired temperature. Serve the greatest steak on the planet!