Meat tenderizer recipes

No meat today, I guess I like this way.. Vegan if you replace ghee..

I did prefer a tenderer texture, so I steamed green beans for a few minutes, then cooked in the pan with all the spices. Still had great flavour and tender-crisp texture.

The steak was marinated overnight with the wet paste, which not only added tons of flavour to the steak, but also softened up the meat. It didn't take long to grill it. Then we just simply let it rest for about 10 minutes, which is the crucial part of cooking any meat. This step allows meat to rest, and lock all the juice inside the meat when you slice it.

Paperbark smoked duck, garnished with mushrooms and finished with Illawarra Plum Sauce.

Lucious crab with a hint of spice piled high on a croissant topped with melted swiss cheese.

Simple and delicious, especially if the “lobsta” is at 5.99 per lb. like it is in MA. right now

With most 12 grain flour and whole wheat flour, these crepes come out super healthy with great nutty flavor. Fill these warm crepes with jam, fruits, or even savory filling such as sauteed vegetables or leftover cooked meat dishes. They are great at any time of the day, breakfast, lunch or supper.

spicy.. fits to many meat or vegan dishes..

My version of Bobby Flay's very distinctive southwestern, egg-less potato salad from his restaurant, Mesa Grill. Make sure you pour the sauce over the potatoes while they're still warm to ensure the flavors soak in. This salad goes nicely with grilled meat, poultry or seafood.

Mouth watering citrus chicken liver risotto.

To make the kebabs, you’ll need eight 10-inch wooden or bamboo skewers, soaked in water for 20 minutes. Metal skewers may overcook the lamb, so use only metal if you like your meat well done.

Crab, bacon and cheese melts. A match made in heaven.

Restaurant and bistro Green’s of Whitby source and promote the very best of foods from the surrounding area. Situated in the busy fishing harbour of Whitby, Rob chooses seafood fresh from the quayside every morning, recently winning one of the food industry’s most coveted awards; Seafood Chef of the Year. Prime local meats and game are also a speciality. The abundance of fresh produce means that the menu changes frequently to offer the best of the day.