This weekend Memorial Day is celebrated in the U.S. and Pentecost in France. Three day weekend and time for barbecues. Of course I went to the deep country in Villiers-Louis where my Weber grill has taken up semi-permanent residence.
In anticipation of the holiday, I visited Jacques for early morning coffee and to discuss the British flanken cut of beef ribs. Jacques, a retired butcher, understood what I wanted but not quite why. Bones, as he said, are for dogs in France He’s such a hoot! Anyway, he took me across the street to the market and helped me place my order a week in advance. The young butcher did a good job.
I decided to go for an Asian/Japanese/Korean style marinade that was dictated by my cupboard contents. Really, I outdid myself I’m going to repeat this marinade.
The ribs were tasty, if a little on the not so tender side. I marinated them for a day and a half but I think I’ve either got to have the butcher make a thinner cut or forget about having them a little rare and cook them longer, off the coals with the top on. Still, we abandoned knives and forks and used our hands. Scrumptious!
3 spring onions, whites and greens, chopped
8-10 garlic cloves, chopped
1 inch ginger piece, chopped
1/2 cup sake
1/4 cup rice vinegar
3/4 cup tamari soy sauce
1/4 cup fish sauce
1/4 cup honey
2 tbsp peanut oil
1 tbsp sesame oil
1 cup water
3 slabs beef ribs, flanken cut
Mix all ingredients together and pour over the ribs. Marinate over night. Remove the ribs and rinse. Strain the marinade and discard vegetables, keeping the liquid for basting.
Barbecue the ribs to desired doneness, basting with marinade.
The French so love a gratin and as an American, macaroni and cheese speaks to me. I made this macaroni and cheese in a “I can’t be bothered” fashion, cutting the onions and red bell pepper like “whatever”, and deciding what should be included at the last minute, on my way out of the door.
Tossing on some random parsley leaves for the photo shoot.
3 Cheese Macaroni Gratin
1/2 onion, chopped
1 red bell pepper, diced
2 tbsp butter
1 lb small elbow macaroni, cooked
1/2 cup reblochon cheese, grated
1/2 cup tomme de savoie cheese, grated
1 cup comte cheese, grated
1 1/2 cup creme fraiche
Saute the onion and bell pepper in the butter until the onion is soft, then toss with the hot macaroni. Add the reblochon, the tomme, 1/2 cup of the comte and the creme fraiche. Stir to blend well. Pour the mixture into a baking pan and top with the rest of the comte, then the bread crumbs.
Bake in a 425 F oven for about 30 minutes.
While Sophie was grilling these chicken brochettes, I passed by and brushed on a little of my marinade. Mmm, good.
And for dessert, overkill. I really should have asked the name of this torte.