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Grilled pork ribs with garlic sauce and yogurt

Grilled pork ribs with garlic sauce and yogurt

.......... I don't give a damn about the pork, but as it was prepared, I'll tell you honestly, it melted in my mouth what it was!

  • a few pieces of pork ribs.
  • salt pepper
  • 1l drink,
  • garlic sauce.

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Grilled pork ribs with garlic sauce and yogurt:

Coastel is washed, then seasoned with salt and pepper and then placed on the grill. From time to time sprinkle with beer and turn on both sides until well browned. After each return, sprinkle with beer, then leave on the grill again, then turn and sprinkle again until well cooked.

Attention requires patience and do not let it roast at once, but only little by little until all the beer penetrates.

Serve with garlic sauce and yogurt.

Tips sites

1

beer has the role of tenderizing the meat


Serve a grilled pork with yogurt sauce and sour cream

We all thought it was not good to eat pork, because it is very fat. But while researching, I found out that this conception is false. Pork helps us a lot to have a balanced diet. It does not contain more calories than chicken. Indeed, the pig has fat, but it is very visible, therefore, it is easily removed. Once you get rid of this fat, you can confidently eat pork. If you are convinced, I will show you how you can prepare one pork grater.


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Now you can enjoy the best Transylvanian dishes right at home or at the office. Casa Ardeleană restaurant offers home deliveries for orders over 50 lei.

Every day between 11:00 and 20:00 we offer you a piece of the Transylvanian culinary tradition right at your home or office. All you have to do is contact us at the phone number 0369.802.008 and we will bring you the order as soon as possible.

The images of the products are for presentation.

Post preparations

The chef's specialty


Ingredients grilled chicken breast

  • 1 kilogram of chicken breast (6 slices of about 175 grams each)
  • 1 clove of garlic
  • yellow peel, finely grated, from ½ lemon
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • 1 teaspoon of honey
  • 3 thyme branches
  • 2 tablespoons TABASCO ® green pepper sauce (for those who appreciate a spicy note in the dishes they eat)
  • salt and pepper to taste

Cucumber and avocado sauce

  • 350 grams of fresh cucumber, cut into cubes (1 large Fabio cucumber)
  • 3 well-ripened avocados
  • 3 green onions, chopped into rounds
  • juice from 1 lime
  • 1 bunch of fresh, chopped mint (about 3 tablespoons of mint)
  • salt and pepper to taste

Preparation of grilled chicken breast & marinating

1. As much as possible, try to slice the chicken breast into slices of equal thickness, about 2-3 cm in the thickest part.

2. Obviously, we will start with the preparation of the marinade that will make the grilled chicken breast incredibly delicious and tender. An effective marinade for tenderizing and flavoring meat has several principles: it contains an acidic substance, which in my case is lemon juice. It can be replaced, as desired, with orange juice or even a little dry white wine. The acidity of the marinade helps a lot in the tenderning of the meat, practically, the cooking process begins now. Fear not, the flesh will not be sour.

Then, the marinade should contain your favorite flavors, well balanced between them. I opted for lemon peel, garlic and thyme, as well you can use rosemary, mustard, all kinds of spices to your liking. For a delicious spicy note, I added TABASCO ® green pepper sauce, which has green jalapeno pepper as an ingredient and is moderately hot.

3. Crush the garlic and place in a bowl. Add the lemon peel and thyme leaves, lemon juice and honey and finally the olive oil. They all beat well with a pear-shaped target. The chicken breast slices, well tamponed with absorbent paper towels, are put in the marinade. Rotate the chicken breast slices so that they are dressed with marinade everywhere. Cover the bowl and refrigerate for at least 30 minutes. Marinate the chicken breast just as well (or even better) overnight.

How and how long we cook a grilled chicken breast

4. The most common mistake we can make when preparing grilled chicken breast is to kill the meat, drying it with the last drop of juice and turning it into a piece of hard-to-chew yolk. So that's what we're going to avoid!

After marinating, remove the chicken breast slices from the marinade and carefully dab with paper towels. Any trace of marinade on the surface of the meat can burn, adversely affecting the final taste. The marinade is thrown away, it has fulfilled its purpose. Leave the chicken breast slices for about 10 minutes, covered with foil, on a tray, at room temperature, to acclimatize.

Meanwhile, heat the grill or grill pan over medium-high heat. It is important that the surface on which the grill will be cooked is well heated. Season with salt and freshly ground pepper the slices of marinated chicken breast and place on the hot grill. It should sizzle loudly when the meat touches the hot surface.

5. Chicken breast slices & # 8211 cut to the thickness specified in point 1 and acclimatized & # 8211 are cooked for 2-3 minutes on each side. It doesn't take another minute. We will not move the meat from here to there on the grill and we will not turn it more than once from one side to the other. This is the only way to get traces of beautiful grill. During cooking, the meat will form a beautiful crust and penetrate perfectly. Be careful, the process of cooking the meat does not end when it is taken off the grill! Place the meat on a plate, cover lightly with foil and let it rest for 10 minutes, during which time it will continue to penetrate.

Avocado sauce with cucumber & # 8211 an extremely pleasant accompaniment next to a grilled chicken breast

6. While the grilled chicken breast is resting, the diced cucumbers are salted and placed in a sieve. Place the sieve on top of a bowl and let it drain from the water that the salt will extract from the cucumbers.

7. Meanwhile, cut the avocado lengthwise and remove the seeds. The process is described in detail in guacamole recipe. Once the seeds have been removed, the avocado pulp is peeled from the shell. Put all the creamy pulp in a bowl and immediately add the lime juice, stirring, to prevent oxidation. Add sliced ​​green onions, chopped mint and finally drained cucumbers. Season with salt and pepper to taste and mix. For a delicious common note between the main course and this fresh garnish, I added a few drops of TABASCO ® green pepper sauce to the salsa.

The grilled chicken breast, after resting, is extremely fragile and juicy and looks perfect. It goes well with all kinds of side dishes, I opted for baked sweet potatoes, spicy and tasty and, of course, salsa full of fresh avocado and cucumber. It would go perfectly with new potatoes with butter and dill. If I think about it, it would be perfect with some delicious and rosy new potatoes with garlic and rosemary, baked. This grilled chicken breast fits perfectly with un sos tzatziki. It goes just as well with a simple garlic sauce, with tomatoes or mustard. It only remains to choose the one that perfectly suits your taste.


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(5 points / total votes: 10)

jos3phine 7 years ago - 3 May 2010 18:07

Re: Grilled sardines

ramisimion 7 years ago - 3 May 2010 21:58

Re: Grilled sardines

my mother what these sardines look like! I swallowed in sec.

ramisimion 6 years ago - 20 September 2011 15:04

Re: Grilled sardines

Ioana, do you think I can prepare them on the grill pan in the kitchen?

Ioana 6 years ago - 20 September 2011 15:39

Re: Grilled sardines

on the grill pan I tried only fish fillets (salmon, cod) and each time they stuck, being a disaster in appearance. so I would say put them better in the oven, under the grill, they will be done quickly.

ramisimion 6 years ago - 20 September 2011 17:03

Re: Grilled sardines

Thanks for the advice, so I'll prepare them. I'll tell you how they came out.

Darvenia Darvi 5 years ago - 14 May 2012 19:30

Re: Grilled sardines

we did it too on Saturday we found sardines in the metro, today I want to make them in the oven with capers and rosemary or oregano


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(5 points / total votes: 126)

Monica Mihaly 8 years ago - 15 February 2013 11:05

Re: Pork cutlet on the tray

nouatigaraelectronica 8 years ago - 15 February 2013 13:17

Re: Pork cutlet on the tray

Lucia 8 years ago - 15 February 2013 20:05

Re: Pork cutlet on the tray

It looks great, you gave me an idea for tomorrow's lunch, you have some wonderful recipes

ninaa 8 years ago - 16 February 2013 15:57

Re: Pork cutlet on the tray

I really like the idea of ​​pork chops on the tray. but do you think k if I didn't put wine at all it wouldn't come out as good ?? or with what I could replace it ?? ms

Ioana 8 years ago - 17 February 2013 11:46

Re: Pork cutlet on the tray

you will have to wait to post another cutlet recipe on the tray, without wine

olga 8 years ago - 17 February 2013 12:32

Re: Pork cutlet on the tray

ioana visen 8 years ago - 17 February 2013 13:50

Re: Pork cutlet on the tray

I'll do super soon

Silvia Marinescu 8 years ago - 19 February 2013 11:02

Re: Pork cutlet on the tray

good bad, I did too and it's worth a try

Iulia 8 years ago - 22 February 2013 11:28

Re: Pork cutlet on the tray

You can put beer is much tastier

Daniela Coman 8 years ago - 7 March 2013 13:42

Re: Pork cutlet on the tray

Hello Ioana! Congratulations from the bottom of my heart!
Here, on your page, I found the best and great recipes, they are easy to prepare and due to the fact that you explain everything very clearly, and this is very important, because we all know that there are little secrets in every recipe and if the person who he sends you the recipe and doesn't tell you those little secrets, he will never succeed as he should.
Congratulations once again and I declare myself a fan of your page for ever!
I hug you dearly Ioana! I wish you a good day! : *

Ioana 8 years ago - 7 March 2013 17:12

Re: Pork cutlet on the tray

Thank you very much, Daniela! I see that you have already discovered a lot of interesting recipes and techniques. I'm glad that my site can be useful for you in the evening!

Daniela Coman 8 years ago - March 21, 2013 9:30 p.m.

Re: Pork cutlet on the tray

Thank you very much Ioana! I wish you a wonderful evening too!

gabi 8 years ago - 25 March 2013 19:29

Re: Pork cutlet on the tray

Hi Ioana!
I have been following your site for a very long time and I would like to thank you for all the mail networks that we love every time! I don't know how, but every time you manage to get us out of everyday life with your little tricks that make a common food to be and look much better!

roxana mihaela beldie 7 years ago - 19 April 2013 22:05

Re: Pork cutlet on the tray

I will make it very tasty

iancu 7 years ago - 13 September 2013 15:56

Re: Pork cutlet on the tray

Very good, I did came out deadly, fffff good

Ioana 7 years ago - 13 September 2013 18:23

Re: Pork cutlet on the tray

Alice 7 years ago - 6 November 2013 10:46

Re: Pork cutlet on the tray

I can always count on you when I need an idea for cooking and even my son enters the site to see recipes. Thank you for the ideas and recipes!

Andra 7 years ago - 6 November 2013 15:34

Re: Pork cutlet on the tray

Hi. Would it go instead of chicken soup I don't have at home, to put something else? maybe delicate water or something. D Thank you

Ioana 7 years ago - 6 November 2013 15:37

Re: Pork cutlet on the tray

if you use it go with chicken cube dissolved in water. only with water the sauce does not come out ok.

Patricia 6 years ago - 5 May 2014 20:26

Re: Pork cutlet on the tray

Right now I'm going to prepare something like that

antonica vilceanu 6 years ago - 26 May 2014 02:45

Re: Pork cutlet on the tray

Warm greetings to ROMANIA especially for you IOANA. and only far away when you have an important day, anything on your list is useful and in the time crisis SOLVED. I will soon have a wedding with my little girl and I can't wait for new cold recipes to be a real art of goodies and where I will notice your name. GOD BLESS YOU Increase in everything you do, have a good day

ANGY 6 years ago - 5 February 2015 07:25

Re: Pork cutlet on the tray

Hi,
I tested the recipe you proposed, IOANA. EXCELLENT! I used 6 chops instead of 5 (a casserole) for the given quantities. It was appreciated "unanimously".
I will continue to follow your culinary proposals. Thank you.
Have a wonderful day!

Ioana 6 years ago - 5 February 2015 09:25

Re: Pork cutlet on the tray

and I thank you for your trust!

Meredith 6 years ago - 16 February 2015 15:36

Re: Pork cutlet on the tray

Ioana, thank you very much for this extraordinary recipe! We have prepared with great pleasure for our guests this weekend. They were simply EXCITED!

Ioana 6 years ago - 16 February 2015 15:51

Re: Pork cutlet on the tray

ana 5 years ago - 21 September 2015 16:18

Re: Pork cutlet on the tray

very good. Especially smells very good garlic and added spices.

Cezara 4 years ago - 10 May 2016 10:52

Re: Pork cutlet on the tray

What can I replace wine with? or I may not put it billion would work.

Ioana 4 years ago - 10 May 2016 11:03

Re: Pork cutlet on the tray

you can't replace wine with anything here. but if you put broth it will come out ok, still totally different taste, more than the sauce from the marinated meatballs

Monika 4 years ago - 20 March 2017 07:44

Re: Pork cutlet on the tray

I haven't eaten such a good chop yet..thanks?

Ioana 4 years ago - March 20, 2017 11:55 AM

Re: Pork cutlet on the tray

Luisa 3 years ago - 22 June 2017 14:51

Re: Pork cutlet on the tray

Hi Ioana, greetings from Vienna. It is a recipe that anoints my Romanian soul. .

Gabriela 3 years ago - January 27, 2018 11:12

Re: Pork cutlet on the tray

Hello, can I use red wine?

Ioana 3 years ago - 28 January 2018 13:07

Re: Pork cutlet on the tray

Gabriela, better not, white wine is better here.

Marius 3 years ago - March 7, 2018 22:53

Re: Pork cutlet on the tray

Please tell me the quantities for 110 chops thank you

Mirela 2 years ago - 16 April 2018 20:42

Re: Pork cutlet on the tray

I come back here with the promised feedback for the grilled chops. in the end, out of the horror of the smoke and the lack of time, because I didn't manage to marinate them in time, I made this version, easily adapted to what I had in the house-water instead of soup and a Pinot Noir instead of white wine
They turned out very good and I am convinced that white wine would have given them a special flavor, but well, next time. Anyway, they came out very young.

Ioana 2 years ago - April 17, 2018 11:44

Re: Pork cutlet on the tray

At least you put Pinot, it's the most delicate red wine, it doesn't cover the taste of the chops. do you see what good instincts you have?

Mirela 2 years ago - April 17, 2018 13:40

Re: Pork cutlet on the tray

Roxana a year ago - 7 September 2019 13:19

Re: Pork cutlet on the tray

Thanks for the recipe posted!
Did the chop come out great?

Success and inspiration!
Roxane

Mihaela 3 months ago - 17 February 2021 08:34

Re: Pork cutlet on the tray

It's a wonderful recipe! Ioana, what can I make chicken soup with?

Ioana 3 months ago - 25 February 2021 09:37

Re: Pork cutlet on the tray

If you have another type of soup, the water will not give the same consistency as the sauce.

Gloria 23 minutes ago - April 6, 2021 5:46 PM

Re: Pork cutlet on the tray

I usually have the horror of cooking a chop. I woke up with my chops in front one day, taken by my boyfriend. I tried this recipe. Super good, I'll do more. Tasty, soft, ripe garlic gives a wow flavor! Thanks for this wonderful recipe


How do we prepare pork neck in 10 minutes?

I used to say on other occasions that we, Romanians, are valiant devourers of “crap” (read “pork products”), and the pork neck, especially the grilled one, is located somewhere on the first places in the top.

First get yourself a few slices of pig neck, not too thin, but not too thick, somewhere at 12-14 mm thick. Wipe the pieces of meat well with absorbent napkins (you don't have to wash them unless you have possibly dropped them on the dust) and season them with a little freshly crushed green pepper and some smoked salt.

Grease the grill pan with very little oil (preferably a high-smoke oil, such as grape seed oil) and heat it on the eye of the open stove to the maximum.

While the grill pan is heating well, sprinkle some “herbs” a l’italienne (dry mixture of hot peppers, garlic, basil), sage leaves and a sprig of fresh rosemary on the back of the neck.

Place the neck pieces on the hot grill and let them sizzle for about 4 minutes. Then turn them with tongs and put a piece of butter and a sage leaf on top. Leave them on this side for another 3 minutes, so that they have time to melt the butter.

Turn them over again, take the grill pan off the heat, remove the rosemary sprigs that have done their job in the meantime and let the meat rest for another 3 minutes (preferably with the pan covered).

That's about all the technology. In addition to the pork neck cooked in this way, you can try something other than the eternal straw potatoes: a soté de champignon with leurd, some pan-fried mushrooms with green onions and garlic, or even some steamed and improved broccoli with a yogurt sauce with garlic.

I tried to see if you could give up the classic red wine, which I replaced with a rosé, also dry, well cooled. The combination went great.

Have fun and see you healthy again!


Marinated pork ribs, grilled

Marinated pork ribs, grilled & ndash an absolutely delicious recipe and to everyone's liking, tender, fragrant, sticky, sweet-spicy-sour, with a fragrance so great that it is addictive. & # 128578 Can be prepared on the grill or in the oven & # 128578.

Along with a potato garnish with rosemary or a vegetable puree, it is an absolutely wonderful food & # 128578

How to prepare a recipe for marinated pork ribs?

Wash the ribs well (ideally as wide as a palm) and dry well with paper towels. Mix all the spices, crushed garlic or sliced ​​garlic, along with oil and wine. I recommend using dried pepper and hot peppers, freshly ground. The aroma will be incredible! I have a peppercorn (white, black, green, pink) I keep it in a hermetically sealed jar and grind exactly as much as I need.

Pour the spice mixture over the meat, massage each piece of ribs well. Put everything to marinate, in a box or bag hermetically sealed, cold. It is ideal to stay at least 24 hours, ideally 48 hours. From time to time, mix the pieces in the marinade.

Before cooking, take everything out and leave it on the table for 1 hour, to warm it up a bit.

They can be grilled, at the right heat, not hot, so as not to burn. Check the grill first: put your hand on the grill, about 30 cm above. If it burns, it's not good, wait. It should feel warm, but you can hold your hand over it. Place the bone side on the grill.

Bake for 10 minutes on each side, approximately. They return only once, not several times, so they will be tender and juicy. Don't forget to put some vegetables on the grill, to prepare a BBQ BBQ Sauce.

If you want to prepare the ribs in the oven, place the pieces in the pan, pour the marinade on top, cover with foil or a lid. Give the maximum heat at the beginning, for 15 minutes, then leave the low heat at 170 degrees. Bake for 1 hour, 1 hour and a half, then check. From time to time, sprinkle the rib pieces with the sauce from the pan. Leave it until it browns nicely, without foil or lid, on a higher heat, 200 degrees.

Tricks:

-Slices of onion and carrot can be added to the tray.

-in the marinade, instead of salt, you can use soy sauce

Don't forget to prepare a sauce with it, it can be a garlic sauce & ndash you see here some variants or a garlic sauce with yogurt and cucumber.

Whether prepared on the grill or in the oven, these ribs are extremely tender, juicy, fragrant, sticky, with an absolutely fantastic taste.

I guarantee you deserve to try the recipe, their scent is incredible.

You can see more steak recipes here. You will find skewers, grilled, grilled or pan-fried, poultry, pork, beef, mutton, for all tastes and all pockets & # 128578


What do we need for the marinated pork neck recipe?

  • -1 kg pork neck
  • -30 g of salt
  • -1 teaspoon with thyme tip
  • -half a teaspoon of pepper and dried hot peppers, freshly ground
  • -1 onion
  • -1 carrot
  • -1 bay leaf
  • -cinnamon powder-as you take with 2 fingers
  • -100 ml dry white wine
  • -30 ml oil
  • -1 teaspoon rosemary
  • -1 teaspoon of paprika
  • -1 head of garlic
  • -5 boils ienibahar
  • -5 coriander seeds

Read also:

4 Responses for & # 8220Carnal debauchery: absolutely reprehensible behavior & # 8230washed with Feteasca Neagra & # 8221

I think this recipe is as tasty as it looks!
But I don't think that if you follow a weight loss diet it is indicated)
But I have to try at least once!
A suggestion for the rib garnish?

Natalia, as a side dish, I recommend either hard pickles or baked potatoes sprinkled with plenty of green garlic sauce with yogurt and sprinkled with fresh dill. The mushrooms on the stove have no way to spoil to suit the little culinary debauchery! (don't let us hear Mrs Bilic, who tried in vain to lose weight to my mother-in-law & # 8211 barbeque).