Please accept this recipe book from - Kean Miller LLP

Kabobs
2 lbs. sirloin tip, cut into 2-inch cubes
1/4 cup balsamic vinegar
2/3 cup olive oil
salt and freshly ground pepper to taste
2 Tbsp. herbs, finely chopped
1 large onion
1 large green pepper
1 pint fresh mushrooms
Make a marinade by placing the balsamic vinegar in a bowl and then whisking in the olive oil.
Once combined, add the herbs. (A combination of thyme, oregano and basil works well.) Place
the meat cubes in the marinade and marinate in the refrigerator for 3 to 4 hours. Alternate meat
with the vegetables and mushrooms on skewers. Place on a hot grill and cook until the meat
reaches the desired doneness. Baste frequently with marinade while grilling.
by Chris Dicharry (Baton Rouge), a partner practicing in the state/local taxation and legislative/administrative lobbying areas
Chicken Rosemary
3 lbs. chicken thighs
1 Tbsp. butter
1 Tbsp. olive oil
salt and pepper
4 cloves garlic
1/2 cup white wine
1 Tbsp. fresh rosemary
2 Tbsp. tomato paste
1/2 cup chicken broth
Brown chicken in butter and olive oil. Add salt, pepper and garlic. When almost browned, add
wine and rosemary. Cover and cook about 15 minutes. Mix tomato paste with chicken broth, and
add to chicken. Cover, and cook about 30 minutes, until chicken is tender. Serves 4-6.
by Carol Galloway (Baton Rouge), a staff attorney practicing in the litigation area
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