Aries ribs in white wine sauce



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The lamb / lamb ribs are placed in a tray or yenna dish, greased with a little olive oil, seasoned with thyme, marjoram, salt, pepper, all to taste. I also put some small, dried hot peppers. Sprinkle everything with a healthy glass of semi-dry white wine, if necessary add a little more water, then put the tray in the oven at 200 degrees for an hour and a half.

When the meat is three quarters done, I put a bunch of green garlic cut into pieces of about 2 cm, and red olives. Don't forget to sprinkle some more wine :) Put the tray back in the oven for another 20 minutes.

Garnish: baked potatoes sprinkled with sauce from the tray and spinach salad.

Enjoy your meal!


Baked veal ribs

Recipe by Chef Dan Țonescu

ingredients:
• Calf ribs - 2 kg
• White onion - 200 g
• Carrots - 200 g
• Celery - 150 g
• Garlic - 35 g
• Bay leaf - 1 g
• Peppercorns - 10 g
• Salt - 10 g
• Rosemary - 15 g
• Sage - 15 g
• Thyme - 15 g
• Red wine - 1 l
• Olive oil - 50 ml
• Honey - 40 g
• Mustard - 40 g
• Ketchup - 100 g

Method of preparation:
• Make a marinade of all ingredients: cut julienned onions, carrots - slices, celery and garlic - slices, rosemary, sage and thyme, finely chop, add red wine, olive oil, salt, pepper and bay leaves.
• Put the ribs in the marinade and keep in the fridge for 4-6 hours, then put them in the hermetically sealed oven for about 2 hours at 160 ° C.
• At the end, the ribs are removed separately, and the remaining liquid is strained and then 40 g of honey, 100 g of ketchup and 40 g of mustard are added. Boil the sauce over low heat until it becomes thicker. Grease the ribs with it and put them in the oven for another 7 minutes, at 180 ° C.
• Serve with french fries.
Good appetite!


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Sos Barbecue Ingredient:

  • 150 grams of onions
  • 6 cloves of garlic
  • 10 grams of fresh, cleaned and sliced ​​ginger
  • 300 ml. of freshly squeezed tomato juice or hearty homemade broth
  • 80 grams of brown sugar
  • 60 ml. white wine vinegar
  • 1 tablespoon mustard seeds
  • 1 teaspoon ground allspice
  • 2 tablespoons worcestershire sauce
  • optional: 1/2 teaspoon hot paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground pepper
  • salt to taste

How to prepare Barbecue Sauce - video recipe:

Preparing Barbecue Sauce, text format:

1. In a blender or chopper, put the onion cut into large pieces, add the garlic and ginger and grind until they reach a fine consistency (almost like a paste).

2. Put the chopped vegetables in a saucepan and add all the other ingredients, except the hot paprika (if using) which is recommended to be dosed at the end. Salt we will just put a good powder (as you grab with three fingers) for the beginning.

3. Put the pan on the fire and bring to a boil then reduce the heat and simmer for at least an hour - an hour and a half, stirring occasionally. Only in case of great need is supplemented with 2-3 tablespoons of water (for me it was never necessary to add extra liquid).

4. Pass the well-cooked sauce through a sieve, insisting that we remove as much of the vegetable pulp as possible. Stir in a sieve until what is left is completely dry.

5. Match the taste of the salty and peppery sauce (and hot, if desired), heat and pour into sterilized jars. You get the sauce with lids that close tightly and you can keep it in the pantry for a few months. Great appetite!


Pork ribs - baked steak with barbeque sauce and Coleslaw salad with yogurt and honey

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  • - 4 p Servings +
  • 20 m Prep Time
  • 3: 0 h Cook Time
  • 3:20 h Ready In

Pork ribs - baked steak with barbeque sauce and Coleslaw salad with yogurt and honey

Did you know that the best pork is between the ribs? If so, do you know why? If not, you will find out during the recipe. The meat between the ribs is the most rested, so to speak, ie the muscles are not required at all and therefore not being trained it is soft and tender.
Today I decided to make pork ribs - baked steak with barbeque sauce and Coleslaw salad with yogurt and honey. These ribs, without too much meat, are also called scarred, due to the fact that they look like a ladder, they are slightly curved like boats.

Ingredients for pork ribs:

1.5-2 kg pork ribs
1 tablespoon paprika
1 tablespoon salt
1 teaspoon of smoked paprika
1 tablespoon grated cumin
2-3 finely chopped garlic cloves
1 teaspoon pepper
1 tablespoon finely chopped thyme
100 ml vegetable oil
200 ml dry white wine
250 g barbeque sauce, recipe you can find here:


Coleslaw salad, to your liking, also the recipe you can find here:

Preparation of pork ribs - baked scallops with barbeque sauce and Coleslaw salad with yogurt and honey:

Preheat the oven to 160 degrees.
We take the scar and remove the skin that protects the ribs, as seen in the picture.

Mix all the ingredients with the oil in a bowl and grease the ribs, on the opposite side to the one we removed the skin.

Put them in a tray whole or cut on each second rib, add the wine, put the lid or aluminum foil and put them in the oven for 3 hours. During all this time, every hour we check if the liquid has not seized from the tray. If we run out of liquid, add half a cup of water.
After 3 hours, check that the meat is cooked and soft, the bone should come out easily. If not, continue cooking as long as necessary until you get a soft and tender meat.
Now that we have obtained what we needed, we remove the excess spices in the liquid from the pan with the meat and grease the ribs with barbeque sauce and put them at 220 degrees for another 5-7 minutes.


I'm ready to serve with a Coleslaw salad,

So, good luck and good appetite! Let's hear it!


Banat recipe: Caramelized pork ribs

I'm looking for a word, one, to enclose in it the specifics of the cuisine from Banat. Opulence - I would be tempted to say. What if I searched for two words? Sweet and spicy.

It only happened to me to be in that part of the country for a few days. And those "on the run". But enough time to discover some splendid recipes, which "spoke" to me about Banat as a land of abundance. I mention now and here a recipe from the ones that the people of Banat gave me. But I pull out a tab from the recipe book. Caramelized pork ribs. 700 grams of pork ribs, one teaspoon of oil, 12 teaspoons of brown sugar, three teaspoons of salt, two teaspoons of paprika, two teaspoons of spice mixture (pepper, thyme, thyme), 250 ml of white wine, dry, a teaspoon of vinegar, a tablespoon of honey. Grind all the spices, then mix with the paprika, sugar and salt, then grease the pork ribs with oil and rub well with the mixture obtained.

On a thicker aluminum foil (or in two sheets) place the ribs - taking care to be with the meat side up - wrap and leave in the fridge while preparing the sauce. Separately mix in a bowl the wine, vinegar and honey and cook for a few minutes. Remove the ribs from the fridge, unfold the foil at one end, pour the sauce and tighten again. Put the ribs in a pan and bake for two and a half hours, at the right heat. Then remove the tray from the oven, drain the sauce in a saucepan and put it back on the stove, over low heat, until it thickens.

If you are somehow believing that this is all, you are wrong. Grease the pork ribs with this sauce, which are then grilled for 5-10 minutes, until they form a caramelized crust. Only now can they be served, with the remaining sauce and a stinging glass of wine.


Chicken legs in white wine sauce

You've probably noticed that I like recipes that contain alcohol, the reason being simple - it tastes and, at the same time, flavors the meat (you thought I said I like to drink, I know).

I thought of making some well-fried, crispy chicken legs and drowning them in a very good and not at all loaded white wine sauce, which helps to get the best out of the wine.

The first time I fried the thighs very well (about 700 gr) in olive oil with a little butter, especially on the skin side, after which I put them aside.

Because as much as I like to use alcohol in recipes, I like to cook in one pot, I threw away the excess fat from frying the chicken (everyone defines their own excess), but without throwing away the pieces left over from frying the meat. , and we fried 4-5 whole garlic cloves with a small onion (we want to give the sauce only background flavors) and a little hot pepper.

Over the hardened vegetables, I poured 500 ml of white wine that I boiled for two minutes, then I added 500 ml of water, 2-3 strands of fresh thyme and boiled everything. Depending on the pot, the liquid should be lowered enough to allow the pieces of meat to stay with the skin out.

I turned the meat back in the pot, put the lid on and put it in the oven at 180 degrees (without convection) - 45 minutes with a lid, 15 minutes without a lid.

After removing from the oven, I removed the meat on a plate (only temporarily) and I put 100 ml of fatty liquid cream in the sauce, slowly, stirring continuously with a whisk. It is recommended to let the sauce cool a little so that it does not cut. I brought it to a boil and added ½ a teaspoon of starch dissolved in a little water so that the sauce would bind. The starch was useful because I didn't want the sauce to go down much, being quite concentrated. After it bound, I took it off the heat and put a teaspoon of butter to make it more shiny and fragrant.

The chicken came out extremely tender, and the sauce gave it all the flavor it needs. The preparation is very abundant , being very good to prepare at tables with many guests when time is limited and looks very well placed on the table as rustic as possible (in the pot in which it was made, the more burned, the better).

* Some of the dishes used by Andrei Alexandrescu are part of the Casual Cook range,
available in Auchan and on eMAG.


Homemade barbeque sauce, ideal for grilled steaks, burgers and salmon

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  • 1 kg Yield
  • 10 m Prep Time
  • 60 m Cook Time
  • 1:10 h Ready In

Since the barbeque sauce appeared on the Romanian market, I have been trying variants and variants of the sauce, but for years I have been doing this one, it seems to me the best. It is slightly sweet, spicy, sour, aromatic and closest to the so-called original recipe.
Given that I am a chef, it would be absurd to buy the sauce from store shelves, once because they are made of I don't know what and secondly they are professional.
The preparation of this homemade barbeque sauce, ideal for grilled steaks, burgers and salmon is simple and with ingredients that can be found in almost all our stores.

Ingredients

  • 250 g white onion
  • 30 g garlic
  • 50 ml of olive oil
  • 40 g of salt
  • 400 g of tomato paste
  • 250 ml of water
  • 180 g brown sugar
  • 50 g spicy mustard
  • 20 g sweet paprika
  • 10 g smoked paprika
  • 30 ml white wine vinegar

Step by step method

For the beginning, we will clean the onion and the garlic, chop them and put them to harden in the olive oil with a spoonful of salt until they soften. Add the brown sugar and let it continue to simmer until all the water has evaporated and caramelized. We do not caramelize so that the burnt sugar takes on a little color.

Add the rest of the ingredients and continue to cook over low heat for another hour, stirring every 5 minutes. Yes I know it's quite a lot, but you will have to have a little patience, but the result is fully worth the work. We pass everything through a blender, we mix until we obtain a fine and creamy sauce. Boil the sauce again for another 2-3 minutes. We can put it in sterilized jars and keep it like any other can or refrigerate in the pan, it lasts up to 3 months, in case you don't have to make another one.

Simple, tasty, flavorful, we have homemade barbeque sauce, ideal for grilled steaks, burgers and salmon. Now I let you get to work not before wishing you good luck and good appetite!


Video: How to make an easy white wine lemon butter sauce in two minutes.


Comments:

  1. Ralf

    As long as everything is good.

  2. Mano

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  3. Malat

    In my opinion, they are wrong. I am able to prove it. Write to me in PM.

  4. Omer

    remarkably, very funny idea

  5. Mikall

    I thought about it and deleted this question



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