Easy Ways to Prepare Marinades

#BBQ RIBS RECIPE#


Easy Ways to Prepare Marinades


An easy way to prepare a marinade


1. Put all the necessary ingredients to the recipe in a plastic bag


2. Add meat. Stir carefully.


3. Remove the air.


4. Put in refrigerator at least half a day to day. (The minimum duration will be 1 or 2 hours)


5. Use according to the needs of the recipe,


(a cup of marinade should be sufficient for 2 pounds of meat).
Some ideas for the marinade yummy


(Be careful when you use leftover marinade, because the marinade has been in contact with raw meat, more or less extended period of time, it May be infected by a bacterium, this means that if you want to use the marinade as a sauce to be served with grilled meat, you should have to boil first, about 5 minutes would be OK.)


Marinade for meat


Mix olive oil, chopped garlic, lemon juice, fresh or dried thyme salt and pepper. Mix 4 oz yogurt, 2 v. tablespoons curry powder, 1 / 2 lemon juice, salt.


Marinade for fish
The olive oil with lemon juice, lime, fresh herbs ..... Dill, oregano .... Cover the fish with this mixture. Barbecue and serve with unraffined sea salt.


Marinated shrimp


Sprinkle shrimp with curry powder. Add olive oil. To enable marinated at least 1 or 2 hours before the BBQ. Salt at the last minute.
About spare ribs


Spare Ribs can be directly or barbecue can be cooked or before stifled. Of course, less tasty is boiled before, but has the advantage of providing a less fatty meat. It is better for those on a diet and better for the barbecue and much less fat will drop by fire, the cooking time on the barbecue will be shorter. Before boiling, and allows the stew spare ribs in a Dutch oven or even in an oven dish in the oven. (We can spare the ribs and marinated before boiling. Do not boil in too much water to maintain as much as possible the taste of meat.)
A basic recipe spare coast


(For use with pre-cooked spare ribs)
Ingredients for 4


The cooked pork spare ribs 12


6 / 8 chopped tomatoes (2 / 3 inches square)


1 medium onion, chopped


2 C. tablespoons olive oil


3 cloves garlic, finely chopped


2tbsp fructose


4 C. tablespoon sherry vinegar


1 C. tablespoons of tomato paste


1 C. Tea cumin
Preparation


Sweat onions in olive oil over high heat until translucent. Add tomatoes, garlic, fructose, sherry vinegar, tomato paste, cumin, salt and pepper. Simmer over low heat about 30 minutes. Check occasionally and stir with a wooden spatula, making sure it does not burn.


Set BBQ spare ribs and grill 5 / 7 minutes depending on both sides of the thickness of the meat. During cooking, brush the sauce on the coast of spare several times.


(Use this recipe as a base and try your own revenue by changing the ingredients in the recipe.)
Provencal sandwich


Marinées thin slices of sirloin or tenderloin (1 / 3 inch) of olive oil and fresh thyme at least half a day before use. Barbecue according to your taste. Barbecue 2 slices of French baguette or chickpea fritters 1 minutes. Cut into slices of tomato and a lid with a piece of bread. Add salt and pepper. Add the slices of meat. Add 1 C. soup of the aioli. Cover with the second slice of bread. (Optional add rocket leaves)
The aioli Provencal BBQ


Wrap 1 / 2 cup garlic cloves with skin in foil. (Be sure to be a step too thick plot, the thickness of cloves of garlic will be OK). Cook about 5 minutes on both sides on the grill. Once done, remove from heat. Press garlic with a fork to remove the flesh. Put in a bowl. Add eggs 2 egg yolks. With a whip Bobette very slowly while pouring 1 / 2 cup canola oil and 1 / 2 cup olive oil as to make a mayonnaise sauce. Add salt and pepper. (You can also use mayonnaise made for those who are not on food, but the result will be much worse because of all additives which are in this kind of sauce sold in supermarkets.


Jean-Louis Vosgien www.photos-recipes.com


Jean-Louis Vosgien is a culinary chef consultancy. He was the first chef in France to introduce in the 1980 merger of food, which was unknown at the time, and he was considered an expert in this field by the press. He created two cooking schools, one in Saint-Tropez and the second in Lorgues, near Saint-Tropez
He created a cake, famous in France, "The Canelou of Provence", sold today in the three major supermarket chains in France.
He participated in the creation of the cookbook "La Cuisine de Mistral", with Alain and Gerard Robert Callier. Several of its revenue also appeared in "The World Class Cuisine of Italy and France" book. It is about to publish a new book on the American market.

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