Marinate the protein. Pour the marinade over the protein (you could use steak, chicken, or pork) and toss to coat. Cover with ...

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Drain the meat from the marinade and place the marinade into a small saucepan. While the grill heats up, bring marinade to a ...

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This recipe begins with an epis, the aromatic flavor base made by pureeing bell peppers, scallions, onions, and garlic. Here, epis is used as a marinade for the beef; use any leftover epis as a ...

Season, to taste, with salt and freshly ground black pepper. Add the langoustines and reserved langoustine shells to the marinade mixture, cover and chill in the fridge for at least an hour.