An easy way to prepare a marinade

1. Put all the ingredients required in the recipe in a plastic bag

2. Add the meat. Shake carefully.

3. Remove the air.

4. Put in the fridge at least a half day to one day. (The minimum would be 1 or 2 hours)

5. Use as required in the recipe,

(one cup of marinade should be enough for 2 lb of meat).

Some ideas for yummy marinades

(Be cautious when using leftover marinade because the marinade having been in contact with raw meat, a more or less long period of time, it may be infected by bacteria, This means that if you want to use the marinade as a sauce to be served with the grilling you should have to boil it first, about 5 minutes would be OK.)

Marinades for meat

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

Marinade for fish 
Olive oil with lemon juice, lime, fresh herbs ..... dill, oregano .... Cover the fish with this mixture. BBQ and serve with unraffined coarse sea salt.

Marinade for prawns

Sprinkle the prawns with curry powder. Add olive oil. Allow to marinate at least 1 or 2 hours before BBQ. Salt at the last minute.

About spare ribs

Spare ribs can be barbecued directly or can be boiled, or stewed before. Of course, boiled before is less tasty but has the advantage to give a less greasy meat. This is better for those on a diet and better as well for the BBQ as much less fat will drop in the fire, cooking time on the BBQ will be shorter. Boiling before, allows as well, to stew the spare ribs, in a dutch oven or even in an oven dish, in the oven. (One can marinate the spare ribs as well before to boil. Do not boil in a too big quantity of water in order to keep the more taste possible in the meat.)

A basic spare rib recipe

(To use with pre-boiled spare ribs)

Ingredients for 4

12 cooked pork spare ribs

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

1 chopped medium onion

2 tbsp olive oil

3 garlic cloves, finely chopped

2tbsp fructose

4 tbsp sherry vinegar

1 tbsp tomato paste

1 tsp ground cumin

Preparation

Sweat onion in olive oil until translucent on high heat. Add tomatoes, garlic, fructose, sherry vinegar, tomato paste, cumin, salt and pepper. Simmer on low heat about 30 minutes. Check now and then and stir with a wooden spatula, making sure it is not burning.

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

(Use this recipe as a basic and try your own recipes by changing the ingredients of the recipe.)

Provencal sandwich

Marinate thin slices of sirloin or fillet mignon (1/3 inch) with olive oil and fresh thyme at least a half day before use. BBQ according to your taste. BBQ 2 slices of French baguette or chick pea pancake 1 minutes. Cut a tomato in slices and cover one piece of bread with. Add salt and pepper. Add the meat slices. Add 1 tbsp aïoli. Cover with the second slice of bread. (optional, add rocket leaves)

Provencal aïoli for BBQ

Wrap 1/2 cup garlic cloves with the skin in aluminium paper. (Make sure to have a not too thick parcel, the thickness of the garlic cloves will be OK). Cook about 5 minutes on both sides on BBQ. When done, remove from heat. Press the garlic with a fork to remove the flesh. Put in a mixing bowl. Add 2 eggs yolk. Whip with a wisk while pouring very slowly 1/2 cup canola oil and 1/2 cup olive oil to make like a mayonnaise sauce. Add salt and pepper. (You can also use ready made mayonnaise for those not on diet but the result will be far less good due to all the additives that are in this kind of sauce sold in supermarket.

Jean-Louis Vosgien www.photos-and-recipes.com

Jean-Louis Vosgien is a culinary consulting chef. He was the first chef in France to introduce in the 1980's fusion food, which at the time was unknown, and was considered an expert in that field by press people. He created two cookery schools, one in Saint-Tropez and the second in Lorgues, near Saint-Tropez
He created a cake, famous in France, ?Le Canelou de Provence?, sold today in the three major supermarket chains in France.
He was involved in the creation of the French cookery book ?La Cuisine de Mistral", with Alain Gerard and Robert Callier. Several of his recipes also appeared in "The World Class Cuisine of Italy and France" book. He is about to publish a new book on the US market.