Tag Archives: suzy baker’s special meat marinade

Suzy Baker’s Fancy Meat Marinade

Suzy Baker was my college boyfriend’s mom. She was wonderful. Fun, lovely, stylish, composed, and a great cook. I didn’t know a lot about cooking until I met her. I mean, I had put together Chicken marinated with Italian dressing, brownies from a box, salads, and made pizzas from Pillsbury biscuits, but I didn’t use recipes to create a finished product. Suzy taught me to marinade cheap pieces of meat to create grilled masterpieces that tasted like they were filet mignon, mix together common household ingredients to make amazing dips and sauces when company showed up unexpectedly and more importantly taught me that you could be an educated mother and wife while not sacrificing your freedom or integrity of mind by finding joy in taking care of others; that it was still cool to be a care giver and a feminist at the same time. Suzy passed away a few years ago this week from cancer that she battled so gracefully for years, so I thought I’d feature this post of her “Fancy Meat Marinade” created from common pantry ingredients, which turns flank steak or any other cheap piece of meat (excluding seafood) into a succulent prime cut every time. This recipe helped create my dish that I entered in the Beat Bob’s Meat Contest that I wrote about in my last post. Thanks Suzy for lighting my culinary fuse.

Fancy Meat Marinade

  • 1 large sweet yellow onion cut into 1/8ths
  • 4 cloves garlic smashed with skins removed
  • 1 C EVOO
  • 1 C Red Wine Vinegar (any vinegar would be fine)
  • 1 C Soy Sauce
  • 1 C Balsamic Vinegar
  • 1 C Worchestershire Sauce

Put above ingredients into a Ziploc freezer bag, add meat, marinade in fridge flat over night turning every 4 hours or so.  Marinade at least 12 hours, but not more than 48.  Grill meat to taste.  Do not use on seafood or tofu. 

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Beat Bob’s Meat-Warning: NOT Adult Content Like You Had Hoped

Late in July my dear friend Bobby hosted a party at the Lakehouse where he issued the following challenge: Beat Bob’s Meat. Bob thought he made the best meat around and he was ready to defend his self-imposed title of winner, winner, steak dinner. As a vegetarian, I obviously had to enter, I took 4th, which isn’t bad considering I didn’t even taste test the finished product 🙂 Mr. Wonderful also entered with a tried and true Veg Bon Vivant pre-veg days recipe, his was by far the most beautifully plated dish, if there were a best in class, it was certainly the best assembled piece around. Below are some of the recipes Mr. Wonderful and I put together for the day.

Oh, you want to know who won?  Duncan’s Special Hot Dogs.  He got $166.00 toward his college fund.  🙂  Bob’s meat was beat!

First, for Kaitie’s hubby….the addictive bbq black bean dip recipe…shhhh, it’s good for you!

BBQ Black Bean Dip

  • 1 small onion, chopped
  • 1/2 tsp canola oil
  • 2 C cooked black beans
  • 4 T tomato paste
  • 1/4 C Cider Vinegar
  • 2 T brown sugar
  • 1 T vegetarian Worchestershire sauce (if you want you can sub soy sauce)
  • 1 T mustard
  • 1/4 tsp salt


Heat the oil in a small skillet over medium heat.  Add onions  and saute until they begin to brown, about 6 minutes or so.  Combine all the ingredients in a food processor and blend until you have a smooth dip.  I took the smooth dip, transferred it to a pie plate, topped it with taco flavored 2% cheese and backed it until bubbly.  Served it with blue corn tortillas.

Grilled Pork Tenderloin Sammies

  • 1/4 C hot jalapeno jelly (i used my recipe i posted earlier)
  • 1 tsp water
  • 1 T paprika
  • 1 1/2 tsp salt
  • 1 tsp sugar or Splenda
  • 1 tsp brown sugar
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 2 (1-lb) pork tenderloins trimmed
  • cooking spray
  • 1/4 C light ranch dressing
  • 1/4 C sweet smoky bbq sauce *recipe following the directions
  • hamburger rolls, kaiser buns or dinner buns

Prepare grill to medium-high heat. Combine jelly and water, set aside. Combine paprika and next 6 ingredients (through pepper), rub evenly over pork. Place pork on grill rack coated with cooking spray, cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155 degrees (slightly pink, yes, it’s okay, i assure you-we don’t get Trich from pork any longer due to all the antibiotics it’s poked with while it’s growing. don’t even get me started). Place pork on a cutting surface. Lightly cover with foil, let stand 10 minutes. Thinly slice pork. Combine ranch and bbq sauce in a small bowl. Spread on the bun of choice from above add sliced pork and serve. Adapted from Cooking Light a really long time ago…so long ago it’s not even on the website anymore!

*Coffee BBQ Sauce (used on pork sammies above)

  • 1 T canola oil
  • 1 medium onion, chopped
  • 1 T ground cumin
  • 1 T chili powder
  • 2 cloves garlic minced
  • 1 tsp paprika
  • 3/4 C reduced sugar ketchup
  • 1/2 C strong coffee
  • 1/2 C cider vinegar
  • 1/4 C molasses
  • 2 T Dijon mustard

Heat oil in saucepan over medium heat. Saute onion 5 minutes or until soft. Add cumin, chili powder, garlic and paprika, cook 30 seconds, or until fragrant. Stir in remaining ingredients and 1 C water. Cover, reduce heat to medium-low and simmer, 30 minutes or until slightly thickened. I then put the entire mixture into my food processor to make it nice and thick. Use as you would any other bbq sauce. This one will freeze nicely, but only keep in fridge for 1 week or less.

Recipe from Vegetarian Times March 2008

Two more recipes to come later.  I can’t give you everything you want ALL of the time 🙂