Traditional recipes

Chicken grill with Roquefort sauce

Chicken grill with Roquefort sauce

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Preparation: we make in a bowl a mixture of oil, balamic vinegar, soy, ketchup and aromatic herbs. We make each piece of chicken breast with salt and pepper and we support it through the mixture. Ideally, leave them in the fridge for an hour.

After an hour, fry them on a grill over medium heat to penetrate well.

Separately, make the Roquefort cheese sauce by putting the cheese, butter, milk and wine in a saucepan and letting it melt and mix over low heat.

Arrange the grills on a plate and serve them with french fries and a decoration made of lettuce, cucumber and carrot.

I preferred to serve them in this version with cheese sauce sprinkled over.

The decoration was as simple as that and served as a salad.

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Sos chimichurri

This chimichurri sauce is of Uruguayan / Argentine origin suitable for various dishes, both cold and hot.

You will find variants and variants of this sauce, each boasting that his or her is the best, the most authentic or even original. But there are varieties depending on the area or country, as with our stuffed cabbage rolls. Some make it with white wine vinegar, others with red wine vinegar or mixed with apple cider vinegar, some actually grind the ingredients and crush them, others only touch them with a knife and look on the internet you will find variants and variants which more than which.

The first interaction was in 2012-2013 in Miami at Lola Restaurant & Grill, in an authentic Argentine restaurant. There I ate for the first time a high quality beef, beautifully marbled and with a phenomenal taste cooked on a charcoal grill, placed in front of customers.

I could talk a lot and well about this sauce and I think there is nothing I would not associate it with. From vegetables to meat, fish and even pasta. It is generally used for grilled meat, but along the way I also associated it with bean hummus or in chicken salad.

It is a cold sauce, made from 100% vegetable ingredients, also suitable for those who are vegetarians.

Stay tuned for the list of ingredients, the easy way to prepare and it will definitely enter your menu!

Stay tuned for the list of ingredients, but also for the simple way of preparation.

More other sweet or savory sauce recipes can be found in the sauces section, click here or on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.


  • 3 parsley bindings
  • 1 tablespoon dried oregano tip
  • 1 clove of garlic
  • 1/2 yellow onion
  • 150 ml extra virgin olive oil
  • 1/2 red hot pepper
  • 40-50 ml of white wine vinegar, depending on taste
  • 1/2 teaspoon hot pepper flakes
  • Salt to taste

Method of preparation:

Peel the onion, garlic and finely chop them.

Remove the seeds from the hot pepper and chop finely.

It is very important that the ingredients are cut from the knife and the knife is well sharpened. Do not put them on the grater because the taste will be distorted!

Put in a large bowl of oregano with vinegar to hydrate.

Add the rest of the ingredients and mix well. It can be used immediately after homogenization, but it is much better after a few hours, when the tastes combine.

That was simple, fast and tasty. And from here I can only wish you good luck and good appetite!


During the week I prefer to cook quick recipes. This one recipe of grilled spicy chicken breast is one of them, it is delicious and very easy to prepare.

Chicken breast cooked in this way is juicy and tasty and if you increase the marinating time, it will definitely be a delight.

  • a large chicken breast (700-800 g)
  • a teaspoon of grated salt
  • 3 tablespoons olive oil
  • juice from half a large lemon
  • 3-4 cloves of garlic
  • 1 tablespoon hot pepper paste (or a teaspoon of paprika)
  • 1/2 teaspoon chopped hot pepper
  • 1/2 teaspoon pepper

Method of preparation grilled spicy chicken breast

Bone the chicken breast and cut it into thin slices. Put the fillets in a bowl, add the spices, crushed garlic, salt, oil and lemon juice.

If you want, you can add finely chopped greens of your choice. I also add parsley, a few needles of rosemary, basil or fresh thyme.

Mix very well, cover with cling film and keep cold for at least an hour. It can be prepared in advance, as I said, a longer marinade will make the meat much more tender and tasty.

Remove the meat from the fridge for at least half an hour in the fridge so that it reaches room temperature. Fry the pieces of breast on a hot grill pan or on a back grill. go roasted and in a non-stick pan with a thicker bottom.

Eat hot chicken breast, according to your preferences, with a mixed salad, pan-fried vegetables, vegetable puree or boiled rice. Enjoy!

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Chicken livers are delicious when prepared with love and care. It should not be missing from the monthly menu, being rich in iron. They are versatile, so we can use them in a large number of recipes. Today we present a quick dish that does not require many ingredients.

1. Marinate the liver

  • Put 500 g chicken liver LaProvincia in the 200 ml of milk and put them in the fridge for 30 minutes.
  • Discard the milk, wash the livers and use kitchen towels to remove excess water.

2. Cook the livers

  • Grease the livers with olive oil and season with salt pepper and 2 cloves of garlic crushed.
  • Place the livers on the hot grill for 5-10 minutes on each side.

3. Add flavor

  • Mix 50 g butter with thyme and basil.
  • Grease the hot livers with the flavored butter.
  • Decorate with parsley leaves.

Difficulty preparing

The recipe is simple. It can be prepared both at home and on the grill. You need the following tools:

  • bowl,
  • garlic press,
  • barbeque,
  • grill fork,
  • wooden spoon.


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