This is the beginning of August and the summer holidays fast approaching. My kids are already packing the RV, you will not even two weeks, but I can not stop their minds.
I have additional 11 days (and also working), I can not afford to let go yet, but I see the feeling in the eyes of children: "I know that I be the same if I use a portable grill from the garage.
I love to camp in Europe and not only for the freedom to go where Iwant, but also for the variety of interesting people I meet on the street. A walk to see gathering around the camp at any time after 1.00 clock and we are beginning to smoke as a family for a barbecue lunch. If I only my introduction with a polite "Bon Appetit" and "bon appetit" I can usually see a curious guide to what to cook and how to do it and the best part of the course had been preceded, if the additional mutual and come and see what I cook.
Therewere many times when these friendly exchanges increasingly competitive and a little bit of everything, what is cooked, put on my stage of sampling. Of course I have to repay! No party can speak of the phenomenon in the jargon others when is the international language of Europe once again the food - and start the meal on the grill to cook.
Is there a better way to gather some recipes that smoke-free to wander around the site? It's amazing how easily some of the flavorare.
) In Italy, for example, meat (usually beef or lamb, season with salt and pepper and cook on the grill until pink and served with traditional balsamic vinaigrette and lemon.
The meat should be seasoned on one side and not trying to do too often. Would you like to cook the meat right temperature to the natural sugars to mobilize, and if you turn the meat too often, not only for the temperature. The association "protects"return the meat on one side is not due to a higher temperature, and also further highlight the natural flavor.
For the balsamic vinegar, extra virgin olive oil 4 pieces only part balsamic vinegar, make a good sauce (to create and emulsion) and pour over meat slices. It is so simple but so effective.
Another example of simple, traditional dishes, which is great for the barbecue grill is the Greek style. Cubes of lamb or pork from the marinade in a bowl with olive oil,Juice of one lemon and a pinch of dried oregano, let it rest for an hour and then thread on skewers. Ten minutes on the grill and serve in a pita bread with salad and tzatziki.
For the tzatziki:
· 1 medium cucumber, peeled and finely chopped
· 225 ml or half a liter of yogurt
• 2 cloves garlic, crushed
· 1 tablespoon olive oil
· 1 teaspoon vinegar
· ½ teaspoon salt
Only Mix all ingredients and refrigerate for a period ofthan an hour to allow flavors to come together too.
Simple tastes, fresh meat, and that whatever it is. The visit of the European campsite actually produced a turnover of fantastic barbecue smoker, and I hope that this year is no exception.
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