Basic Marinade:

• 8-10 cloves of garlic
• 3 tsp sea salt
• 1 bunch Italian parsley
• 2 cups olive oil
• 4-6 dashes Tabasco sauce

Place garlic, salt and parsley in a food processor, whirl until roughly pureed.  Slowly add olive oil until all is emulsified.  Add Tabasco sauce while whirling.  It will keep in the refrigerator for at least a month.

Variation for grilled meat and veggies:

1. Substitute soy sauce for salt.  Pour 1/2 cup of marinade over meat of choice:  chicken, lamb, pork or beef.
2. Turn to coat all sides and let marinate at room temperature for 30 minutes.  Refrigerate if longer time is needed but bring to room temperature before grilling.
3. Pat dry with paper towel to remove excess marinade before placing on grill or pan frying.
4. Brush marinade on one side of vegetable, place on grill where heat is lower.  Brush tops of vegetables and turn when bottom has grill marks caramelized to taste.  Just about any vegetable can be grilled:  eggplant, tomato, asparagus, zucchini, winter squash, chili, etc. 

Variation for grilled fish and fruit:

1. Substitute the juice of 1 or 2 lemons for the soy sauce.  Dissolve salt in lemon juice and whirl with garlic, parsley, Tabasco and olive oil.
2. Pour 1/2 cup of marinade over fish of choice:  halibut, salmon, sword-fish, tuna, shrimp, scallops, Grilled Mahi Mahi  and the list goes on…
3. Turn to coat all sides and let marinate at room temperature for 30 minutes.  Refrigerate if longer time is needed but bring to room temperature before grilling.
4. Pat dry with paper towel to remove excess marinade before placing on grill or pan frying.
5. Brush marinade on one side of pitted and halved  fruit such as peaches, pears, nectarines, persimmon, limes, lemons and slices of pineapple.  Place over low heat on grill, marinade side down.  Brush top side with marinade.  When bottom side has grill marks to your liking, turn and grill top.