Making marinade magic with Alexander Julian

Wed., June 14, 2006

Steven J. Austin King Features Syndicate

In the dynamic world of fashion, Alexander Julian has been a household name for more than 20 years.

His popular men’s clothing line, including the famous “Colours” label, continues to add flavor to everything from shirts and ties to uniforms for professional athletes.

His “Private Reserve” collection takes men’s clothing to a new level of sophistication, and the “Alexander Julian at Home” home furnishing line remains a best-seller at furniture stores worldwide.

Julian grew up in North Carolina, but after college he traded the quaint streets of beautiful Chapel Hill for the bustle of Broadway and cities around the globe. Go to www.alexanderjulian.com and www.julianstyle.com for more information.

Name your favorite colors found in the food/beverage world.

“Chardonnay, Malbec grapes and the iridescence of fish.”

How about something that helps inspire you while designing.

“That’s easy: English Breakfast Tea, any time of the day.”

Your friends know you really do cook the very best … ?

“Ribeye steaks, without question! I get the beef from the Niman Ranch in California, and grill it in my kitchen’s wood-burning stove. Just perfect.”

Choose an appetizer, main course and dessert that describe your life.

“Sashimi is the appetizer, because I was a hit in Japan before making it big in the U.S. Carolina barbecue would be the main course because of my roots there. And for dessert, I’d choose meringato, since I lived in Italy for 10 years.”

Alex’s Quick and Easy “Magic Marinade” for Grilled Kudos

Alexander Julian says this marinade “works wonders” on steak, chicken, tuna, shrimp and chops. There are two secrets, however:

Secret No. 1: Use the best quality and freshest foods you can get. Don’t skimp when it comes to the main course.

Secret No. 2: Ideally, grill over real wood. If you can’t do that, add a mix of hickory, apple and mesquite chips to your coals.

For Meats:

2 tablespoons Worcestershire sauce (Lee & Perrins)

2 tablespoons teriyaki sauce (Kikkoman)

Lots of fresh garlic (about 1 bulb), peeled and crushed

Sea salt

Freshly ground pepper

•1. Place meat in a dish with high sides. Pour a light coating of Worcestershire and teriyaki on both sides. Spread garlic liberally on each side. Sprinkle both sides with sea salt and fresh pepper.

•2. Steaks and chops should be marinated in the refrigerator for 1-2 hours; chicken for 1 hour; fish, shrimp and burgers for about 30 minutes.

•3. Grill meat according to taste. Serve with roasted tomatoes and large-cut fries.

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