Monday, July 11, 2016

The Tenderizing Savage

Image result for kiwi
Photo Credit: Google

Hi Guys! 
 Summer is in full effect this time of year, here in Florida temperatures are hitting the low 100's can you believe that! I'm petrified for the rest of July and the month of August, with that being said summer welcomes an even bigger reason to eat nourishing and colorful fruit that are in season and refreshing. This summer I will share a few tips and recipes to stay cool with invigorating fruits and dishes, starting with Kiwi. 

 Kiwi a bright green fruit that is tart and full of little black seeds. This fruit is nutritious and full of Vitamin C, perfect for brightening skin effortlessly. It's an egg shaped fuzzy fruit introduced to the world through New Zealand in the early 1900's from China. Today New Zealand and California are the biggest producers, although the most appetizing one comes from New Zealand. 

Kiwi's can easily be added to salads, oatmeal, shakes and as a garnish. What many people don't know is that this little fruit is also a great meat tenderizer. The enzyme in the fruit called actinidin breaks down the tissue of tough meat without altering the flavor. the rule of thumb is a little goes a long way. 

Here is marinade that can be used for short ribs or any tough cut of meat:
 The recipes goes as follows:  
  •  2lbs Short Ribs 
  •  3 Garlic cloves smashed and minced
  • 1/2c Soy Sauce 
  • 3Tbs Brown Sugar 
  • 1/2 c Scallions thinly sliced 
  • Salt & Pepper 
  • 1/2 Kiwi peeled, put in food processor 
  • 1Tbs Sesame Seed oil 
  • 1Tsp Red Pepper Flakes (optional)
 In a bowl add garlic, oil, soy sauce, brown sugar, kiwi scallions, pepper flakes and whisk, taste for flavor then add meat. Marinate minimum 5hrs maximum 24hrs .
Cook off however you like grill, broil bake or fry 

Hopefully you like this twist to marinating as much as I do! 
 As Always, 
   Bon Manjé

No comments:

Post a Comment