5 EASY MARINADES, 1 HOUR – stock your freezer with 5 premartinated proteins in no time! PART 2

                            

 

Part 2 of stocking your freezer does not just come with 2 simple meat recipes. It comes with an added bonus of an extremely time appropriate salad for you to serve the brick roast with. 

Why did I that? Because you all rock!

The truth is that I felt like when you buy a brick roast and have it butterflied you walk away with 2 pieces of meat. I wanted you to be able to serviette meat once on its own, because it’s that good and then once again in a different, dressed up, still exciting way. 

These holidays are all about food and having repetitive meals is a huge no-no for me. Of course there are always a few staple like chicken soup, schnitzel and potato kugel, but everything else has got to be original or I’m basically just forcing myself to eat!

So here you go. Today’s recipes are:

  • Easy Korean Ribs
  • Butterflied Brick Roast
  • Steak Salad with Pomegranate Vinaigrette + Chimmichurri

If you followed the this post and the last post you should now have 6 perfectly marinaded cuts of meat that just need to be simply thrown into an oven or on a grill! All you have left to do is, well, everything else. But at least the meat is off your head! 

For the printable Easy Korean Ribs click here

For the printable Butterflied Brick Roast click here

For the printable Steak Salad with Pomegranate Vinaigrette + Chimmichurri  click here

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5 EASY MARINADES, 1 HOUR – stock your freezer with 5 premartinated proteins in no time! PART 1

 

“Stocking your freezer is easy to do. Stocking your freezer the RIGHT WAY, is an art form.” -Me

Ok, so thats not a deeply profound quote that I suspect anyone will ever repeat, but I don’t think it’s a super important and helpful tip for the upcoming holiday season!

It’s super imoprtant to know what to freeze and what not to freezer. Especially when it come to protein. Don’t freeze a cooked steak. It will not be delicious. No matter how you freeze it, or how you defrost it. Do not freeze a cooked standing rib roast. I know there are some who do, but I’m against it. A giant hunk of meat, not covered in sauce, will take for ever to defrost and by the time it does the meat will have a weird freezer-y (yup, its a word) taste!

Here’s what you should freeze:

  • Raw proteins that are pre-marinaded. 

Why? Because in this situation the freezing will actually enhance the quality of the meat. The marinade will penetrate the protein in a much more flavor inducing way and all you have to do when you want to eat is defrost and follow the cooking instructions!

  • Proteins that are braised. 

Why? Something about the liquids it cooks in keeps the meats very soft and very tender even after defrosting and reheating. There sone key rule to braising though. The protein must NOT be removed from the cooking liquids until it has completely cooled. That means no touching. At all! The eat will completely dry out. During the cooling process the meat will reabsorb a lot of those cooking juices and if you take it out it won’t have any juicy goodness to soak up.

  • Cakes and cookies!

Why? No idea but they freeze and defrost beautifully. I actually find that some cakes taste better after they’ve defrosted from the freezer. My only rule with freezing baked goods is that they must be left whole. No cutting a cake in half. Sorry! Wrap the baked goods in a few layers of saran wrap and then foil to keep them safely away from any possible freezer burn. 

For part 1 of these5 easy marinades I’m giving you 3 recipes. 

   

Miso + Apricot Roasted Turkey Breast 

Garlic + Rosemary Lamb Shoulder

and

Duck Fat Roasted Breast Of Veal

All of these can be marinaded in minutes and cooked up fresh,  simply and easily!

HAPPY FREEZING EVERYONE!

For the Miso + Apricot Roasted Turkey Breast recipe, click here

For the Garlic + Rosemary Lamb Shoulder recipe, click here

For the Duck Fat Roasted Breast Of Veal recipe, click here

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