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.
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.
Summer + Eating a Grilled Burger = A Very Happy Place to Be!
I have been a huge fan of Steven Raichlen for quite some time. I enjoy watching his BBQ programs on PBS and my cooking library is stocked with many of his books. My most recent favorite is called Planet Barbecue. What I love about this book, and about Steven Raichlen in general, is his honest and flashy-free approach to cooking. He focuses on the food and travels miles to find the true source in order to share some of the most sensational dishes from around the world. What I also like about him is that he doesn’t act like a big-shot celebrity. He seems down to earth, often credits other cooks and is humble enough to say he learned something from them. He also believes in using the freshest of ingredients and stays true to technique. If you love to grill, the book is fantastic. I secretly would love for him to cook for me one day :)
We were at NWCAV a while back doing some work and it was burger day. The school teaches the same burger-making process as described in Raichlen’s book and in our text recipe for Homemade Beef Burgers. Making your own burger from scratch is not difficult…you just need to have a few things:
a meat grinder (many stand mixers come with this attachment)
quality meat – visit your local butcher for a combination of chuck and brisket (according to Raichlen, the brisket provides richness and the chuck, a rich, beefy flavor)
the softest buns you can find because the whole burger experience can be just so-so if you don’t have the right bun
and your favorite toppings. You can even place the condiments into small glass dishes to make your barbecue a bit fancierNo barbecue sauce, no fancy spices…simple salt and pepper will do as they allow the flavor of the meat to come through. In under 40 minutes, you’ll be able to serve up some of the juiciest burgers.
Canada Day and the 4th of July are coming up, so invites some friends over and let them build their own. With these burgers, you’re guaranteed to have one of the best barbecues of the season! BTW, what are your favorite burger fixings?
Happy Burger Making and have a great holiday!
Chimichurri is a mouth-watering Argentinean sauce used to accompany grilled meats and sausages – actually, it seems to be good on almost anything! While chimichurri’s origin lies in Argentina, it is also a popular condiment in neighboring Uruguay and other South American countries. There are many versions; however, all of them are salty and contain a punch of sourness.
We recently made a huge batch of chimichurri. It’s a cinch to make and the longer it sits in the refrigerator, the better it gets. It is great for those summer nights where you don’t feel like doing too much cooking, yet you still want something highly flavorful to eat.
In the past few weeks, we have used chimichurri to braise chicken, and we have had it on grilled sausages and fish.
But our favorite thing to eat it with is a grilled ribeye steak. We seasoned the steak with no more than Maldon salt, freshly ground pepper and olive oil and then we used the “flip-once method” to grill them. Top the steak with a bit of chimichurri and voila – dinner is served!
Here is the text recipe for chimichurri – enjoy!
Also wanted to mention that this dinner went very well with the Mojitos we made.
Ciao for now