Tag: barbecue

2 Good sauces for your BBQ!!!

With the arrival of fine weather and the various disincentives, come the time for barbecues with friends and to enjoy a good steak over a wood fire, what better than a good sauce to accompany it?

I will offer you a sauce with South American flavors and one with French flavors.

Chimichurri Sauce:

Ingredients:

  • 1 cup of persley leaves
  • 1 tbsp of oregano leaves
  • 4 garlic cloves
  • 2 tsp of pepper flakes
  • ¼ cup of red wine vinegar
  • ½ tsp of salt
  • Black pepper
  • ½ cup of extra virgin olive oil

Preparation:

  1. Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed – see video or photos. Alternatively chop parsley by hand.
  2. Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
  3. Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.

Sauce Vierge :

It’s not really a French sauce, well, but not in mainland France. It’s a sauce that I think comes from Reunion Island, an island in the southwest of the Indian Ocean, a former French colony that became a French department in 1947.

Ingredients:

  • 5 1/2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 tomatoes, seeded and diced into 0.8cm (1/3″) cubes (Note 1)
  • 12 black olives, pitted and cut into strips (Spanish, kalamata, or other)
  • 2 anchovy fillets, very finely minced (Note 2)
  • 1/2 tsp garlic, very finely minced
  • 1 tsp parsley, finely chopped (Note 3)
  • 1/2 tsp chives, finely chopped (Note 3)
  • 1/2 tsp tarragon leaves, finely chopped (Note 3)
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Preparation:

  1. Mix: Mix ingredients in a bowl. Taste and add more salt if you want (depends how salty the food you are putting it on is).
  2. Uses: Use at room temperature as a salsa / sauce, piled onto fish (such as Tuna Steak), other seafood, grilled or steamed vegetables, chicken, pork, over pasta, piled onto bread, or even as a dip for scooping up with crostini or corn chips! You can also warm the sauce if you wish: Gently heat in a small pot and warm to blood temperature. Do not simmer or boil or you’ll lose the freshness!
  3. Storage: Use immediately on making, or the next day. Keep in a very airtight container and allow to come to room temperature before serving.

Stay safe, don’t burn yourself and enjoy your meal! 😉

Two perfect sauces for a barbecue: Salsa Mojo Verde and Salsa Mojo Rojo!

Today I share you 2 very simple recipes for your barbecue!
Green and red salsa Mojo are pepper sauces from the Canary Islands. You can eat it with potatoes or grilled fish or meat. Prefer the green one for fishes and the red one for meats.

For the Mojo Verde (green Mojo), you need:

  • 2 green peppers
  • 4 teaspoons chopped fresh coriander
  • 1/2 teaspoon lemon juice
  • 2 cloves garlic
  • 10 cl olive oil

For the Mojo Rojo (red Mojo), you need:

  • 2 red peppers
  • 1 large pinch of ground cumin
  • 1/2 teaspoon wine vinegar
  • 1 red chilli pepper (optional)
  • 2 cloves garlic
  • 10 cl olive oil
  • Ground pepper

Preparation :

  1. Grill the peppers in the oven at 250 ° C (thermostat 8-9). When one of the sides is blackened, take out the roasted peppers, and let them cool. The skin will then peel very easily.
  2. Remove the skin from the cooled peppers. Peel and cut into pieces.
  3. now just mix all the ingredients together and keep cool.

Easy, isn’t it?

¡Buen provecho!