The taste of a familiar and even, let’s not be afraid of this word, a traditional dish can be diversified with the help of unusual additives. Barbecue expert advises.
It would seem that what could be tastier than barbecue or grilled meat? But even they can get bored. Unless, of course, you have an original recipe that will miraculously transform a familiar taste. We’ve collected five secrets used by the real expert – Shannon Ambrosio, host of the show “Grill Battles” on the Food Network.
Mint
The freshness of mint not only perfectly complements meat dishes, but also neutralizes fat content. In addition, this herb perfectly masks the specific taste, if any. Rabbit meat or lamb, for example, sin as such. When cooking meat on a grill, this spice should be used as a base for a sauce – this way all its beneficial trace elements and vitamins are preserved. The basic recipe is simple: grind finely chopped mint leaves until a homogeneous gruel with salt and pepper. You can add whatever your heart desires to this mixture: hot peppers, lemon juice, honey, yogurt. And if you want an even richer taste and aroma, you can lay out the spicy leaves right on top of the grilling pieces of meat.
Cinnamon
Perhaps, for most of us, cinnamon is primarily associated with a seasoning for desserts, but its scope in cooking is much wider. In the Middle East, the tart spice is often added to poultry, and in Asia – to pork and veal. Grilled meat will acquire an absolutely unforgettable taste if it is previously soaked in a marinade with sprigs or cinnamon powder – the combination of cinnamon sweetness with the sharpness of mustard is especially appreciated by culinary experts. Some lovers of oriental spice rub it directly into the meat, mixing it with red pepper and star anise.
Citrus
The taste of tender, aromatic grilled fish reveals new shades in combination with the sour sweetness of citrus. Seafood lovers should try adding orange sauce to their dishes. At the same time, it is advisable to use in cooking not only the pulp, but also the zest – it will add astringency and aroma. Oranges in sauces are often supplemented with dairy products – cream, yogurt or sour cream – and other fruits such as grapefruit. However, there are also more unexpected solutions – with garlic or onions. Another popular “fishy” citrus is lemon. Fish fillets are often poured with lemon sauce or cooked with its slices.
Cocoa
Despite the seeming incongruity, meat dishes with chocolate are quite popular in South America, the homeland of cocoa. Dry marinade, viscous sauces, mix of spices – the number of options for using cocoa powder is endless. If you mix cocoa with sugar, for example, grilling steaks will create a sweet crisp crust. And if you mix cinnamon with pepper, salt and ginger, then it will give the dishes a moderate pungency and piquant bitterness.
Berries
Berry sauces will help add originality to any dish. In addition, they are quite versatile and can be combined with most types of meat and poultry. The most popular recipes are cranberry sauces with their savory sweet and sour taste. However, any red berries are suitable – currants, lingonberries, raspberries, cherries, strawberries. It is enough to grind the berries in a blender or boil in water, season with salt and sugar to taste. This sauce is perfectly varied by cinnamon, nutmeg and fruit juices.