Before refrigeration existed, marinades were relied upon to preserve fish, meats and other foods for long periods of time. The oil prevented oxygen from coming into contact with the food and the acids helped to slow the growth of bacteria. Nowadays, however, marinades are used primarily to add flavor to food. It may surprise you at just how many different cultures use marinating to add interesting layers of flavor to food.In this Rouxbe Cooking School lesson on How to Marinate Foods, you will learn how to incorporate more flavor into food by marinating it. You will learn about the components of a marinade and what their functions are. You will be able to prepare a marinade from scratch and determine the appropriate marinating times for the type of food you are marinating. Finally, you will know how to handle used or leftover marinades.
The Rouxbe Cooking School Team.
In all honesty, this Mexican Corn is so tasty that you will actually be very very happy, as will your guests, when you serve this delicious corn.
This is the perfect time of year to buy some fresh, tender corn and enjoy this mouth-watering treat. It may sound strange at first…mayonnaise, feta cheese, lime juice and chili powder on corn – WHAT the heck? But trust me (and the millions of others who have tried this and loved it), it is really something you have to try and experience to understand just how good it is.
If you are lucky enough to have an abundance of fresh corn, then you may also want to try this recipe for Butter Baked Corn.
Have a great long weekend ya’ll and happy corn eating!
p.s. out of curiosity does anyone else cut the corn off the cob to eat it? or is that just me? :-)
These carrots make for a sexy, yet healthy, and delicious side dish. We just happen to have some nice carrots growing in our garden this year and this has been my favorite way to cook carrots this season.
Baby carrots are tossed with fresh thyme and just a touch of olive oil.
They are grilled on the bbq for about 10 minutes until they are just tender.
To finish, they are tossed with Maldon salt (fleur de sel or another fancy salt would also work nicely. I am just currently re-in-love with Maldon salt. It just feels so great when you crush those beautifully shaped crystals between your fingertips).
If you haven’t yet tried Maldon salt, be sure to give it a try. A box is about $8 but a little goes a long long way.
Here is the full recipe for Grilled Baby Carrots with Fresh Thyme and Maldon Salt (not that you actually need a recipe).
Ciao for now
These prawns are a great way to celebrate backyard barbecuing and the fresh flavors of summer. Quick to make, these prawns are first marinated in garlic, olive oil and crushed chili flakes. They are then skewered in between fresh sage leaves.Before grilling, they are coating in bread crumbs. This gives the prawns a really great texture and coating once cooked. The sauce that goes with these prawns is a refreshing Italian Salsa Verde. Who knew that just parsley, garlic and olive oil could taste so good together. I have used all three a million times before, but somehow I had never made this simple sauce. The secret though is to make sure you use nice, fresh parsley and that the olive oil is a good quality olive oil.
Some might say, “fried sage – what?”, but trust me when I say, “they are delicious!” I say this because Joe picked off the sage the first time I served these prawns. It was only by accident that he ate one and he said “OMG – these are so delicious!”. Here is the full text recipe for the Grilled Prawns with Italian Salsa Verde
Or perhaps you might just want to make the Italian Salsa Verde, which goes really well with a plethora of foods, from grilled chicken, lamb, beef to fish or even vegetables. You can also add additional ingredients to give the salsa a little kick, such as lemon zest, chili flakes, capers etc.
Either way, both of these items are a great way to use up some of your fresh summer herbs. For more info on using herbs be sure to check out the latest lesson on How to Use and Cook with Herbs.
Ciao for now. Have a great weekend everyone!
Commonly used in Turkey, Aleppo pepper is a robust spice that actually comes from the Aleppo region in Syria. It has a smoky, lemony flavor with a moderate heat level. It is often found in a crushed, flaky form and can be used in place of ordinary dried and crushed red chilies.
Cubed chicken breasts (or thighs) are marinated overnight in a combination of thick yogurt, lemon juice, garlic, tomato paste, red wine vinegar and Aleppo pepper.
Grilled to perfection, these delicious chicken kebabs are fantastic served with some Sangak (or nan-e sangak). This is a thin, rectangular or triangular, Iranian flatbread that is about two feet long. It is commonly sold in Persian markets. If you cannot find this type of bread, you can substitute pita bread or naan bread.
These kebabs would also go very well with Greek Salad, Roasted Red Peppers, Tzatziki, Hummus and some steamed rice or quinoa.
Here is the full text recipe for Turkish Kebabs.