Culture and BBQ passion | The Journal de Québec

The scents of food on the grill begin to emanate from balconies, terraces and backyards.

• Read also: Five wines to accompany your BBQ

• Read also: BBQ for the summer

Many of the dishes that will be concocted over the weeks may well come from the book The barbecue is more than a smokescreen show!, which contains over 100 recipes for both beginners and regulars.

Audacity

The balance is obvious between the easy to make proposals and those for those who call themselves “masters of the grill”. But above all, the work whose essence comes from Boucan, the butcher-caterer located in Quebec, is not lacking in audacity.

“We didn’t feel like being conservative, despite [le fait] that there are simpler recipes to make, says the author, Marie-Christine Leblanc. I have the impression that sometimes, we stay in what is simple, a marinade or a classic that we will try to reinvent, but I think that people are daring more and more, that they are taking calculated risks . When you make a good meal, you don’t want to spoil it … “

In addition to the must-have briskets and pieces of meat to cook, the book contains inventive pearls.

“What we wanted to do in this book is go elsewhere, reinvent recipes, give a little twist that we don’t think about. There’s the OG burger, the octopus we see less often […], tobacco truffles … I had to convince myself to put this in the book because at first I was reluctant, but the taste is extraordinary. We also give options when it’s more complicated. “

Feminine touch

If chefs Iannick Francœur and David Tanguay have imagined the majority of the recipes, the author has managed to incorporate some of her creations of which she says she is proud. So we find the scallops à la Marie – first prepared in Vietnam with a chef and adapted for Quebec – a sweet and savory burger — which she cooks in everyday life and refreshing salads.

Obviously, the different dishes and side dishes smell good in summer, but cooking on the grill could very well continue all year round, assures Marie-Christine Leblanc.

“It is not true that there is a barbecue season. […] A Christmas meal with a smoked turkey on the barbecue has a pretty good effect. It changes, it’s good, it’s tasty, it’s not complicated to make. […] Fall vegetables on the barbecue have something to do with it. The advancing seasons give us other possibilities, other dishes to discover. “

♦ The barbecue is more than a smokescreen show! is available at Éditions La Semaine.

Kim short ribs

Click here to view the recipe.

Ol’Orchard Lobster Roll

Click here to view the recipe.

Pig burnt ends

Click here to view the recipe.

Pulled Pork

Click here to view the recipe.

Jalapeños poppers

Click here to view the recipe.

Keftas ate for supper?

Click here to view the recipe.

Refreshing ramen salad

Click here to view the recipe.

The rubs

Click here to view the recipe.

Apple porky crumble

Click here to view the recipe.

Wellington butter beef fillets

Click here to view the recipe.

Jazz tomatoes

Click here to view the recipe.

Bib sandwich

Click here to view the recipe.

Sweet and savory Marie-style burger

Click here to view the recipe.

Salsa roja

Click here to view the recipe.

Chicken piri-piri 2.0

Click here to view the recipe.

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