How To Turn Your Classic Cocktail Into A Booze-Infused Marinade

Chef Joshua Tepperberg of Dr. Marinade stopped by with Cocktail Marinades with meat and fish from Allen Brother's Steaks. Allen Brother's is offering a Father's Day deal, you buy $100 or more and get free burgers! For more on Allen Brother's and their Father's Day deal, log onto www.allenbrothers.com.

And a special thanks to Citarella for the fresh fruits and veggies! For more on Citarella, the ultimate gourmet market, log onto www.citarella.com.

Today's recipes included:

• Bloody Mary Flank Steak - Flank steak marinated in a bloody mary sauce and grilled to perfection

• Margarita Chicken Salad With Citrus Vinaigrette - Chicken breast soaked in a southwestern tequila soak made with tequils, fresh lime and herbs, then grilled, sliced and served over mixed greens

• Dirty Martini Prawns - Large or jumbo shrimp tossed in an olive/vodka/shallot/vermouth marinade and grilled on skewers (with veggies)

• Bloody Mary Flank Steak - Flank steak marinated in a bloody mary sauce and grilled to perfection

Ingredients
1 USDA Prime Porterhouse steak from Allen Brothers Steaks
1 Cup Svedka Vodka
14 oz Tomato Puree
2 Tablespoons worchestershire sauce
1 Tablespoon grated horseradish
1 Tablespoon Dr. Marinade hot pepper sauce
2 teaspoons black pepper
2 teaspoons salt
1 teaspoons celery salt

Instructions
1. In a large bowl, combine vodka, tomato puree, worchestershire sauce, horseradish, pepper sauce, salt, black pepper and celery salt.
2. Place steak in the mixture, refrigerate and marinate for at least 3 hours.
3. Heat grill to high or med-high, place steaks on grill and cook to preferred wellness.
**Cooking times will vary depending on the thickness of the steak**

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• Margarita Chicken Salad With Citrus Vinaigrette - Chicken breast soaked in a southwestern tequila soak made with tequils, fresh lime and herbs, then grilled, sliced and served over mixed greens

Ingredients
1lb Boneless Heritage chicken breast from Allen Brothers Steaks
Mixed Field Greens
Margarita Sauce
½ Cup Partida Silver tequila
½ Cup lime juice
½ Cup lemon juice
¼ Cup packed fresh cilantro
¼ Cup packed fresh basil
1 teaspoon extra virgin olive oil
1 teaspoon pepper
1 tablespoon salt

Citrus Vinaigrette ingredients
1 Cup Sunsweet orange mango juice
¼ Cup extra virgin olive oil
¼ Cup vinegar
1 teaspoon dijon mustard
½ teaspoon salt
½ teaspoon pepper
1 tablespoon lemon juice
1 tablespoon honey

Instructions
1. Combine the Margarita sauce ingredients in a deep bowl.
2. Submerge chicken breasts in the margarita sauce mixture, refrigerate and let marinate for three hours.
3. Blend all the liquid ingredients of the citrus vinaigrette in a large bowl, add salt and pepper, whisk until blended and refrigerate.
4. Heat grill to med-high. Once the grill reaches temperature, cook the chicken for 5 to 6 minutes each side.
6. Once cooked through, remove chicken from the gill, let sit for 5 minutes then slice.
7. Serve sliced chicken over the field greens and top with the citrus vinaigrette.

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• Dirty Martini Prawns - Large or jumbo shrimp tossed in an olive/vodka/shallot/vermouth marinade and grilled on skewers (with veggies)

Ingredients
Lauren Farms Colossal Prawns
¼ cup G'Vine Gin
2 tablespoons Vermouth
1 tablespoon extra virgin olive oil
1 tablespoon minced shallots
1 clove of garlic minced
1 teaspoon Salt
6 - 7 cocktail olives minced for garnish

Instructions
1. In a large bowl combine gin, vermouth, olive oil, shallots, garlic, an d salt.
2. Add in prawns, refrigerate and marinate for 30 minutes.
3. Skewer Prawns, heat grill to med-high and grill prawns for 3-4 minutes on each side, until the meat turns opaque.
Grill provided by Amazon.com

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• Sparkling Citrus Lobster Tails

Ingredients
2 Maine Canadian lobster tails from Allen Brothers Steaks
1 Cup Fantinel proseco
½ Cup Noble blood orange juice
5 fresh sage leaves minced
1 tablespoon minced shallots
1 teaspoon salt

Instructions
1. In a large bowl, combine the Proseco , juice, shallots, sage and salt.
2. Split lobster tails down the center and place them in the mixture. Refrigerate and let sit for 30 minutes.
3. Heat grill to med-high. Place lobsters, meat side down and grill for 2-3 minutes. 4. Flip lobsters and cook (shell side down) for another 10 to 12 minutes until the meat is opaque all the way thru.
5. Remove from heat and serve.
Grill provided by Walmart

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Grilled Sangria Fruit Cocktail

Ingredients
Grilled "Sangria" Fruit Salad
4 cups NUVO Sparkling Liqueur
2 cups FANTINEL Pinot Grigio
1 pint cut Pineapple
1 pint cut Watermelon
1 pint cut Mango
1 pint cut Honeydew
1 pint cut Papaya
2 oz lemon Juice

Instructions
1. Place cut fruit in a large container, pour in NUVO and Pinot grigio and soak overnight,
2. Separate fruit from the liquid. Strain alcohol and save the remaining liquid.
3. Skewer fruits, heat grill to high and grill fruit for 1-2 minutes on each side
4. Remove skewers from heat and chill fruit.
5. Reduce the remaining alcohol to half , drizzle over chilled fruit and serve.
Grill provided by Walmart