Spring Treasure; Marinade

We had our first barbecue of the season last week and ribs yesterday.For our first barbecue; I marinated pork chops in a curried mango sauce. Then my husband barbecued them on low flame, to perfection. They were sooo good! I made a cream cheese and chive mashed potatoe and roasted veg.

I am always wanting to change up my marinades for steak and chicken. I’ve tried stock with different herbs, made pastes with chilis and lemon, the traditional BBQ sauce and pre-made teriyaki or souvlaki.

Why not use sauces that are usually marketed for other uses as a marinade, such as:
• Italian salad dressing(very good for steak)
• butter chicken sauce
• pasta sauce
• condensed soup
• zucchini relish
• broth with puréed sweet potatoe or other veg
Try them out.

Break out of your routine recipe box.


Spring Treasure; Bring on the beef!

Can you smell that??

We are in the last week of needing to put in our beef orders with the farmer before all his cows are accounted for and so he can set up what the butcher needs to do with all that meat! Pigs aren’t far behind either.

We usually get roasts, ground beef and steaks; t-bone, rounds, sirloin. Of course you can’t always choose how much of each unless you buy an entire cow. In the past we have ordered a half a cow or a quarter. The quarter was just fine for the year. Also, the beef is ready about a month from ordering, depending on the maturity of the cow, which is right when it’s warmer.

I recommend filling up your freezer, in this way, whenever you can. It tastes superior to store bought, saves a lot of money and gives you a year supply! I even marinate some steaks, assemble skewers and make meatballs or chili right when I get my order; so also a wonderful future time saver.

Make sure to try barbecued pineapple. Brazilian cuisine finishes each meal with pineapple skewers. It is refreshing, sweet and aids in digestion.

Wake up Mr. Barbecue!