|HERE ARE SOME HELPFUL HINTS|
AND GREAT RECIPES
Imagine how having all of your favorite spices and marinade driven down deep inside the meats will add to your fine meal! And, it's healthier too because your meats will contain all the natural juices that come from within the meat itself. So, instead of having all these great and natural juices splattered all over the cooking area by using the old-fashioned methods of pounding or hammering, you now are able to put them back into your dinner by tenderizing the natural way with your
You may desire to flatten the meat as well as tenderize it. This is especially true with chicken breast, flank steak or veal slices. To accomplish this, simply hold back on the meat as you are turning the crank/handle. This will help stretch-out the meats while the sharp, knurled rollers penetrate into the meat surface. Reversibly, you can pull the meat through the rollers while holding back on the crank/handle. As you use the Monsieur, you will quickly develop methods of your own.
GET MEATS TO TASTE BETTER THE NATURAL WAY
WITH MARINADE AND SPICES
In order to have a marinade, you must include the following basic ingredients.
|ACIDIC: A wine, vinegar or citrus juice.|
FATTY: An oil (olive oil is best), margarine or butter.AROMATICS: Your favorite and appropriate spice, herb, vegetables or even an alcohol (like beer).
Here are some examples of a marinade. . .
1/2 cup tomato juice
1/2 cup tomato puree
2 cups chopped onion
1/4 tbl. Chopped garlic (fine)
1 tbl. Salt (fresh ground pepper to taste)
You may wish to add some green olives sliced very thin!
2 tbl. Olive oil
2 tbl. Worcestershire sauce
1 tsp. Tabasco (only if you prefer)
2 green chilies & chopped (and only if you prefer)
3 firm, ripe tomatoes, diced and fresh
2 tbl. Celery & chopped fine
Now, add a touch of some of your favorite spices
|that which will be appropriate for the meat you are to cook...|
OR...try this one...
2 Cups fine burgundy wine
2 large bay leaves
1 tbl. Olive oil
1 tsp. salt (fresh ground pepper to taste)
1/2 cup fine minced onion
1 tbl. Juice from a lemon
1 tbl. Crushed garli
2 pounds leg of Veal sliced 1/8" thick...Pass through the Mister TENDERIZERto the desired tenderness and cut into 1" x 3" strips. Set aside...
2 Teaspoon Basil, fresh or dried
2 Tablespoon Extra virgin olive oil
1 Cup Chopped onion
6 Cups Cooked pasta (fettuccini, linguini, etc.)
1/2 Teaspoon Salt (pepper to taste)
2 Small red sweet peppers
3 Cups Thin sliced mushrooms
Heat about one tablespoon of the oil (medium heat) with the basil and salt, stir-frying the sweet pepper strips and onions for about a minute, then add the mushrooms and continue cooking for about two more minutes. Add the remaining oil and lay in he tenderized veal strips, half at a time, and remove veal and set aside. Stir corn starch into wine until smooth and heat in skillet (high heat) for 30 seconds. Return veal and vegetables to mixture and serve over the pasta.
|2 Skinless/boneless chicken breasts...Pass the chicken breast through your Mister TENDERIZER until you reach the desired degree of tenderness to suit your taste... |
6 Tablespoons Flour or seasoned bread crumbs
1/2 Teaspoon Fresh ground pepper
6 Tablespoons Juice from a fresh lemon
4 Tablespoons Finely chopped Italian celery
2 Tablespoons Butter or margarine
1 Teaspoon Salt
4 Tablespoons Extra virgin olive oil
1 Teaspoon Ground sage
1 Cup Chopped onion
2 Cups Chicken broth
Heat the olive oil and brown the chicken, both sides. Remove from skillet and place aside. Saute the chopped onion in the olive oil, adding seasoned flour or bread crumbs. Add the broth, lemon juice and sage, bring entire mixture to a boil and stir constantly. Reduce the heat and place chicken in the simmering liquid and cook until it is tender to the fork. Use the remaining liquid as a sauce and serve with lemon slice, wedges and the Italian celery.
Pass fresh Conch (Scungilli) through the Mister TENDERIZER until you reach the desired degree o tenderness. Cook the quantity of the now tenderized Conch in the usual manner, blending in olive oil, the juice of a fresh lemon, a clove of garlic, a tablespoon of fresh chopped Italian parsley and a pinch of oregano. Marinate the cooked tenderized Conch in the refrigerator for at least 10 hours and serve cold with chopped celery, onion and green olives on a bed of lettuce.
4 Tablespoons Butter or margarine
6 Cups Tomatoes (fresh/canned)
Salt and pepper to taste
4-5 Pounds Round or flank steak
4 Tablespoons Extra virgin olive oil
1/2 Cup Italian parsley, finely chopped
4 Cloves of garlic
2-1/2 Teaspoons Basil, fresh or dried
1/2 Teaspoon White or black pepper
2 Teaspoons Sea salt
Prepare the sauce by sauteing butter and garlic until golden. Add the tomatoes and basil and salt/pepper to taste. Bring to boil and then simmer for 10-15 minutes
While passing the steak through your Mister TENDERIZER, sprinkle the flour, salt and pepper on each side. Repeat several times, constantly adding the flour mixture. Heat the oil and brown steaks on each side. Pour the sauce over the steaks, tightly cover and simmer until fully cooked. Just before serving, add olives and finely chopped parsley.
4 Cups Diced onion
1 Cup Tomato sauce
3/4 Pound Shredded mozzarella cheese
1 Pound Chopped spinach (cooked)
8 Ounces Eggplant, thinly sliced
2 Pounds Turkey slices
Pass the turkey slices through your Mister TENDERIZER and set aside. Using butter or margarine, saute onions until tender. Remove from heat and add the cooked spinach. Use a cooking spray and place turkey slices in a single layer on a cookie sheet and bake at 375 degrees for 8-10 minutes. Cover the slices with the eggplant (thinly sliced), breaded and browned, and more of the cooked spinach. Cover with tomato sauce and sprinkle shredded mozzarella cheese over the top. Cover with foil and bake until cheese is completely melted.
Cut flank or round steak to about 6" in width (1/4 to 3/8" thick) and roll them through your Mister TENDERIZER. Place the tenderized meats into a marinade of olive oil seasoned with crushed fresh garlic, onion and a hint of Italian spices&emdash;all day. Run them through the tenderizer again just before cooking.
In a large skillet saute some garlic, onion, celery and carrots, using butter or margarine. Let it cool.
Using a crusty bread (Italian or French) break up in small bite size pieces and soak in rich milk and saute mixture until the bread becomes soggy. Remove the bread and squeeze & drain well. Place in a mixing bowl and add eggs, grated Osego, Romano or Parmigiana, finely chopped basil and parsley, salt and pepper to taste.
Use this as the stuffing for the steak, roll-up, tie and brown slightly in a skillet, then place them in your favorite tomato sauce and cook for a long while. Serve with pasta.