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part deux  
Shelly's Steak Marinade

Ted's Salsa (as hot as you can stand it!)

Shelly's Steak Marinade

Ted's Caramel Topping - great on apples!

Ted's Homemade Fudge Topping (not to be confused with my mom's Old Fashioned Fudge recipe - this is VERY different and much MUCH better!)

The Power Screwdriver (no joke!)

The O'Mallerita - Perfected

Rum Runners - one variety

The Rum Mixer - our quickie!

Ted's Cosmo

The O'Malley Bourbon


If you're wanting a good steak, never forget the marinade. Cows aren't born with great-tasting muscles, but with a few ingredients, even sub-par cuts of meat will be tasty and tender. The following recipe will be sufficient for marinating three or four steaks.

  • 3 Tablespoons Olive Oil
  • 1/2 Cup of Red Wine (cooking wine is sufficient, but if you have a good merlot, it is much better -- plus you can drink the other two and a half glasses of wine while you work!)
  • 1/4 Cup of Teriyaki or Soy Sauce
  • Fajita Seasoning (or your favorite seasoning)
  • Garlic Powder

Trim excess fat from each steak. Lightly season the steaks with the fajita seasoning and garlic salt. Place steaks into a large Ziploc bag with the other ingredients and mix around. If you don't have large Ziploc bags, you can use a Tupperware container, but you'll need to flip the steaks over halfway through the marinade time. Allow steaks to marinate for at least three hours, but it would be better to leave them in the refrigerator for 24 hours.