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!
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.
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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Judy Carter
I have a few I like but I have to say I really like your garlic, mustard and green onion marinade. I love the color blue.
Mauri
Mike: I found out about the contest through my e-mail. ????
Don
This is the best steak marinade I have ever found - 'by far'
The Perfect Steak Marinade
If you’re into marinades and steaks, then the two greatest forces in the world have just met to create one of the best meals you’re ever tasted. Sit back, relax and enjoy!
INGREDIENTS

2 cups red wine (Cabernet Sauvignon, Merlot or even a Pinot Noir )
1/4 cup olive oil 
3 cloves garlic, thinly sliced
2 shallots, thinly sliced
1/2 stalk celery, thinly sliced
1 bay leaf
1 Tablespoon fresh ground pepper
1 Tablespoon dried parsley
1 Tablespoon Onion powder
1 Teaspoon dried Thyme 
1/2 Teaspoons salt
1 Tsp. grated fresh ginger = 1/4 Tsp. ground - my added ingredient
Your favorite steak: rib eye, Filet Mignon or strip
DIRECTIONS
Combine all of the ingredients, except the salt and pepper, in a glass bowl and stir gently. . .
Pour 1/3 of the mixture in a flat glass baking dish and place steaks in the marinade. Pour the remaining marinade over the steaks.
Cover and refrigerate for 3 to 4 hours. Turn occasionally. Remove the steaks from the marinade and use salt & pepper on both sides. Grill to desired doneness and get ready for a burst of flavor. Be sure to have fun.
My color is BLUE
Gary R. Hafer
I've looked for a long time to find a good, sturdy marinating tray. I've seen the plastic ones but this one looks like it will hold up for battle. I have a le creuset Dutch oven and sauce pan ( accidentally burned through the other one) that was colored black. I like the flame red. I love the red and use Jamie Purviance's "Go To" marinade in several of his cookbooks as a general purpose marinade.
Mauri
Cherry Redeould be my favorite color. My favorite marinade is souvlaki.
1/4 cup lemon juice
1 teaspoon dried oregano
2 Tablespoons Olive oil
1 Tablespoon Minced garlic (or 4 cloves of garlic, minced)
yvonne crow
Love the green and Italian dressing for grilled chicken
yvonne crow
I love the green and fav marinade is just simple Italian dressing for grilled chicken.
pat
2Tbls. OJ concentrate
1/4 apple juice
2 Tbls. apple cider vinegar
2 Tbls veg oil
1 tsp ground ginger
1/8 tsp red pepper flakes
1 tsp. worchestshire
3 cloves garlic, minced
1 Tbl parsley
Green is my favorite color
Lynn
Last year I tried a super simple marinade that was very good with chicken:
1 C pineapple juice
1/2 C brown sugar
1/3 C soy sauce
Definitely cherry red!
Sharon Mahan
My favorite marinade is: finely minced garlic, lemon juice, onion powder, low sodium soy, Worcestershire sauce, brown sugar, ginger root, and olive oil.
My favorite Le Creuset color is red.
Tanya S
Cherry Red! I like a teriyaki type marinade
Tamra Phelps
My favorite marinade recipe is a really simple Hawaiian Meatballs recipe. You can use store-bought frozen meatballs, too! Just cover them in a mixture of BBQ Sauce (I like the honey BBQ kind) & pineapple juice. (I like the sweetness of the pineapple juice, but you can mix them in any amount you want to suit your taste.) You can let them set in the fridge for several hours or you can put them in the crockpot & let the cook & marinade at the same time, lol. If you cook them in the oven, just use the directions on the pack of meatballs.---And my favorite color of the Le Creuset dish is cherry red.
Chris
Color: red, becuae it is the color of my first LC piece.
Marinade: minced garlic, lime juice, honey, fish sauce, and S&P.
Terry H.
Lately, I have been playing around a lot with Gochujang. I like to mix some of it, some soy, some rice wine, garlic and ginger, and maybe some Korean pepper powder. Works great with pork and chicken.
Kathy B
Cherry Red is my favorite.
My favorite marinade recipe I got from a friend years ago -
Teriyaki Marinade
1/4 cup brown sugar
1 tablespoon ground ginger (or more to taste)
1 cup soy sauce
1 teaspoon lemon juice
4 cloves garlic, crushed or finely minced
1/4 teaspoon black pepper (or more to taste)
splash of white wine
Mix the ginger and brown sugar together, then add the soy sauce stirring to blend. Add the rest of the ingredients and mix. Taste and adjust as needed, mixture should taste very strong since it is a marinade, but not unpleasant or unbalanced. Use as a marinade on meats and vegetables. Makes approximately 1-¼ cups.