Giveaway: Le Creuset Dish with Platter Lid
This week, DadCooksDinner is sponsored by Le Creuset and their Grilling with Le Creuset promotion. I’m giving away one colorful Rectangular Dish with Platter Lid. To find out how to enter, go to my giveaway post on DadCooksDinner.com.
[UPDATE 2016-06-12: This contest is closed. Stay tuned for my next giveaway!]
Thanks to my friends at Le Creuset, it’s time for a giveaway! They kindly provided me with a rectangular dish with platter lid to give away to one lucky reader.
The rectangular dish with platter lid is a two-in-one tool for grilling prep. I marinate in the dish, and use it to carry the food out to the grill; when I’m done grilling, the food goes on the platter. No worries about cross-contamination!
Ready to marinate
The platter is available in a range of traditional Le Creuset colors: Cherry Red, Flame Orange, Marseille Blue, Palm Green, Soleil Yellow, Caribbean Light Blue and White. Le Creuset sent me one to try out for the promotion; I had a hard time picking the color, and eventually went with Marseille Blue. It was a tough choice – I love Flame, and Cherry Red and Caribbean Light Blue are not far behind.
The 13 by 19 enameled stoneware dish is safe for use in the freezer, microwave, oven, broiler and dishwasher. I’m going to use it for baking soon – but for now, it spends most of its time shuttling food to and from my grill.
Done grilling
To Enter
[UPDATE 2016-06-12: This contest is closed. Stay tuned for my next giveaway!]
Leave a comment on my blog: tell us your favorite Marinade recipe and Le Creuset color.
Note: on the blog, please. If you found out about the giveaway on Facebook, Twitter, Instagram, or some other new social media platform that I’m too uncool to know about, please go to DadCooksDinner.com to enter.
Note 2: Comments don’t show up until I approve them. (So, so many spam comments that I have to delete – but that’s a whine for another time.) Don’t worry if your comment doesn’t appear right away; it is in the pending comment list, and will show up when I approve it. (Sorry, I have a day job, and have to approve comments in batches every couple of hours.)
The Fine Print
One entry per person, and please make sure there is some way I can get in touch with you (like a valid email) with the comment. If you leave an anonymous comment, I can’t contact you to find out where to ship the prize, so you can’t win. The comment has to be in the Giveaway: Le Creuset Rectangular Dish with Platter Lid post on DadCooksDinner.com.
Emails, entries on my Facebook page, retweets, pokes, and lighting the warning beacons of Gondor will not be considered entries in the drawing. Only entries from the USA are allowed, and no P.O. boxes for delivery.
Entries will close at 9PM EST on Sunday, June 12th, 2016. I will select the winner at random. The winner will be announced Monday the 13th, or as soon as I can contact them. If I am unable to contact the winner by Wednesday the 15th, I will pick a new winner.
The Rectangular Dish with Platter Lid will ship directly to the winner from Le Creuset.
Good luck, everyone! And, thanks again to Le Creuset for the dish and platter to give away!
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I like Marseille or Flame.
My favorite marinade is right now is a mojo criollo.
I love a Korean inspired marinade for flanken cut beef short ribs. It features an Asian pear, an onion, toasted sesame oil, garlic, bonnet and pepper flakes all whirled together in a good processor
My favorite Le Creuset color is blue. I have a large pot I call Old Blue
After being inspired by your recent shish kabob post, I decided to make a variation of chicken brochette with some Moroccan flair. I didn’t use a marinade per se, more of a brine that included only a few ingredients including: cumin, paprika, crushed chili pepper and salt and pepper, of course! Let chill in the beautiful le creuset dish for a couple of hours and voila!
A Greek marinade for my pork chops:
1/2 cup fresh lemon juice
4 tablespoons olive oil
3 garlic cloves, minced
3 tablespoons chopped fresh oregano
1 teaspoon black pepper
1-1/2 teaspoons kosher salt
I’m always partial to blue.
I love the yellow one. I too use pretty simple marinades. The allegro bottled one is great in a pinch too!
Marinade for shrimp.
1/2 C. olive oil
1/4 C. lime juice
1/4 C. tequila
2 t. Old Bay
1 t. cumin
black pepper to taste
Love the dark blue shown in your blog
Flame Orange for color – favorite marinade for grilled chicken is dijon mustard base with olive oil and herbs
From: http://fortheloveofcooking-printablerecipes.blogspot.com/search?q=carne+asada+tacos
arne Asada Marinade:
1 1/2 – 2 lbs of flank steak
1/3 cup vinegar
1/2 cup soy sauce
1/2 cup olive oil
1 tsp cumin
1 tsp coriander
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 tsp onion powder
1 tsp oregano
1 lime, juiced
4-5 cloves garlic minced
Sea salt and freshly cracked pepper, to taste
Flame Orange! My favorite marinade is soy sauce, garlic, ginger, rice wine vinegar, chilies, and honey. It’s a simple, delicious Asian inspired grilling marinade that can be used on any protein.
Love the blog, Mike. Happy summer!
PS – I found out about the giveaway because I’m a loyal subscriber!
I use a vinegar/water, black pepper/salt, onion, allspice, and lemon marinade to prep chicken for BBQ. Doesn’t sound great, but man o man, when it cooks it’s delicious. And I like the Marseille!
I LOVE the Flame Orange! My favorite marinade would have to be a spicy Jamaican Jerk! Love your Rotisserie Cookbook!!!
Thanks.
My favorite new marinade for fish is this mirin, sake, and miso recipe from NY Times Cooking: http://cooking.nytimes.com/recipes/1015115-miso-glazed-fish.
I also love the Caribbean Le Creuset color. I hadn’t seen the dish with a platter lid before. That’s awesome!
Mt favorite right now is a simple marinade of balsamic vinegar and olive oil with a few spices. And I love that blue color in the photos!
Favorite color has always been yellow. (no, I’m not a coward) LOL
My favorite marinade is a dry marinade. Just last night I seasoned a point cut brisket, about 6 pounds, with a simple rub of kosher salt, fresh ground pepper, and a little dried pepper flakes. It marinated overnight and it went on my smoker this morning at 8. When it gets to about 160-165 internal I’ll wrap it in butcher paper (no foil per Aaron Franklin), and cook until 203 internal…then rest…and the rest will be history very quickly. 🙂
Thanks!
Cape Cod Scott
My favorite marinade recipe is as follows:
1 1/2 lb boneless skinless chicken breast, cut into 2″ pieces
1 1/2 Tb olive oil
3 Tb lemon juice
1 1/2 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
And my favorite color is blue!
Great Giveaway! My fav marinade is: Chipotle peppers, adobo sauce, a/c vinegar, lime juice, onion, garlic, cumin & paprika. I’d like the dish in white to match my FiestaWare.
I’m simple and like olive oil, lemon, garlic, salt and pepper marinade. I love the bright cherry red color! I saw this on Instagram. [email protected]
My favorite marinade is an adobo marinade. Cherry red is my color of choice….
Picking a color is easy: Caribbean Light Blue! Picking a marinade…..not so easy. I’m partial to a marinade I learned long ago (for red meat): oil, soy sauce, honey and loads of fresh rosemary. Now that I’m looking at that it sounds kind of nasty….but I love it!
Marinade: lately I love Peruvian chicken
Color: blue or orange
Love the blog!