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Easy ways to prepare marinades
by Jean-Louis Vosgien
An easy way to prepare a marinade
1. Put all the ingredients required in the recipe in a plastic bag
2. Add the meat. Shake carefully.
3. Remove the air.
4. Put in the fridge at least a half day to one day. (The minimum would be
1 or 2 hours)
5. Use as required in the recipe,
(one cup of marinade should be enough for 2 lb of meat).
Some ideas for yummy marinades
(Be cautious when using leftover marinade because the marinade having
been in contact with raw meat, a more or less long period of time, it may
be infected by bacteria, This means that if you want to use the marinade
as a sauce to be served with the grilling you should have to boil it
first, about 5 minutes would be OK.)
Marinades for meat
Mix olive oil, chopped garlic, lemon juice, fresh or dried thyme salt and
pepper. Mix 4 oz yogurt, 2 tbsp curry powder, 1/2 lemon juice, salt.
Marinade for fish Olive oil with lemon juice, lime, fresh herbs
..... dill, oregano .... Cover the fish with this mixture. BBQ and serve
with unrefined coarse sea salt.
Marinade for prawns
Sprinkle the prawns with curry powder. Add olive oil. Allow to marinate at
least 1 or 2 hours before BBQ. Salt at the last minute.
About spare ribs
Spare ribs can be barbecued directly or can be boiled, or stewed before.
Of course, boiled before is less tasty but has the advantage to give a
less greasy meat. This is better for those on a diet and better as well
for the BBQ as much less fat will drop in the fire, cooking time on the
BBQ will be shorter. Boiling before, allows as well, to stew the spare
ribs, in a dutch oven or even in an oven dish, in the oven. (One can
marinate the spare ribs as well before to boil. Do not boil in a too big
quantity of water in order to keep the more taste possible in the meat.)
A basic spare rib recipe
(To use with pre-boiled spare ribs)
Ingredients for 4
12 cooked pork spare ribs
6/8 chopped tomatoes (2/3 square inch)
1 chopped medium onion
2 tbsp olive oil
3 garlic cloves, finely chopped
2tbsp fructose
4 tbsp sherry vinegar
1 tbsp tomato paste
1 tsp ground cumin
Preparation
Sweat onion in olive oil until translucent on high heat. Add tomatoes,
garlic, fructose, sherry vinegar, tomato paste, cumin, salt and pepper.
Simmer on low heat about 30 minutes. Check now and then and stir with a
wooden spatula, making sure it is not burning.
Put spare ribs on BBQ and grill 5/7 minutes on both side depending the
thickness of the meat. During the cooking process, brush the sauce on the
spare ribs several times.
(Use this recipe as a basic and try your own recipes by changing the
ingredients of the recipe.)
Provencal sandwich
Marinate thin slices of sirloin or fillet mignon (1/3 inch) with olive oil
and fresh thyme at least a half day before use. BBQ according to your
taste. BBQ 2 slices of French baguette or chick pea pancake 1 minutes. Cut
a tomato in slices and cover one piece of bread with. Add salt and pepper.
Add the meat slices. Add 1 tbsp aļoli. Cover with the second slice of
bread. (optional, add rocket leaves)
Provencal aļoli for BBQ
Wrap 1/2 cup garlic cloves with the skin in aluminum paper. (Make sure to
have a not too thick parcel, the thickness of the garlic cloves will be
OK). Cook about 5 minutes on both sides on BBQ. When done, remove from
heat. Press the garlic with a fork to remove the flesh. Put in a mixing
bowl. Add 2 eggs yolk. Whip with a wisk while pouring very slowly 1/2 cup
canola oil and 1/2 cup olive oil to make like a mayonnaise sauce. Add salt
and pepper. (You can also use ready made mayonnaise for those not on diet
but the result will be far less good due to all the additives that are in
this kind of sauce sold in supermarket.
Jean-Louis Vosgien www.photos-and-recipes.com
About the Author
Jean-Louis Vosgien is a culinary consulting chef. He was the first chef in
France to introduce in the 1980's fusion food, which at the time was
unknown, and was considered an expert in that field by press people.
He created two cookery schools, one in Saint-Tropez and the second in
Lorgues, near Saint-Tropez He created a cake, famous in France, "Le
Canelou de Provence", sold today in the three major supermarket
chains in France. |
