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Sweetening Your Marinades

Aloha Friends!

This week I wanted to take a break from the nutrition subjects and send some cooking inspirations your way. I recently discovered one of the most delicious marinades that you must try. After giving up sugar in my cooking I have been missing all the tasty recipes I used to make that benefitted from the sweetness. When thinking about how I was going to marinade my flank steak I decided to search "Paleo Flank Steak" to see if there was some alternatives to typically sweet flank marinades. 


photo from Paleo Running Mama

I was in luck! Paleo Running Mama had the perfect recipe with ingredients that were already in my kitchen. She uses medjool dates to sweeten her sauce instead of sugar. Dates not only add sweetness but a variety of vitamins, minerals, and fiber without any weird flavor additions. They are also linked to multiple health benefits. For those of you who follow the Forage Instagram Story you may have already seen me cook this up and lick the blender multiple times after making the sauce ;)

This recipe would be great with just about any food, not just flank. For cooking flank steak I do have a couple
recommendations:

  • Flank is the perfect candidate for a meat tenderizer, you know that spiky device used to stab a bunch of holes in meat? They work better when penetrating into the length of the muscle fiber (as opposed to cross cut steaks). You can also use two forks to repeatedly stab the meat. 
  • For 100% grass-fed flanks, like the ones we sell, you must marinade overnight to improve the tenderness of this cut. 
  • Bring meat to room temperature before cooking 
  • Cook on high heat quickly, leaving steak medium rare. 
  • Let rest before cutting
  • Cut thin slices across the grain for serving 

Check out Michele's recipe here for
Paleo Marinated Flank Steak. 
Ingredients:

**I omit the smoked paprika out of preference and the onion powder is optional. 


I also developed a teriyaki based on this style of sauce but you could use dates in substitute of any sugar in recipes you already use. Just soak them in hot water for 5 minutes, remove the pit, and blend with your other ingredients. 

Here is my DATE TERIYAKI recipe:
  • 3 dates soaked in hot water for 5 minutes. Pitted and strained
  • 1/2 cup shoyu or alternative equivalent
  • 1 clove garlic chopped
  • 1 tsp. ginger juice (squeezed from fresh grated ginger)
  • optional: 1 Tablespoons of Sake
Blend all ingredients together and use for stir fry or grilling marinade. I actually prefer this method over a sugar based teriyaki. Its so flavorful! I use sesame oil to fry it up which finishes it off perfectly. 
 

 
At the Market this Week

We will have Flank Steaks back in stock for order and we will have a limited amount at the market as well, so if you don't plan on ordering make sure to come early. Also our Bag of Beef Bones are back in stock so order a.s.a.p if you're interested in making bone broth. We already have multiple pre-orders on the books.

For customers interested in beef liver, we have more coming this week as well. I personally hate eating liver but notice that I have extended daily energy when I get about an ounce a week in my diet. My new method of consuming this organ meat is by taking shots of it. Gently simmer chopped liver with water, blend in a food processor and freeze into ice cubes trays. For the shot I blend one ice cube, fresh ginger, fresh lemon juice, and cayenne pepper together and finish it with one big gulp. 

Thats it for this week! I would love to do a Q & A for next weeks newsletters so if you have any questions to submit for me please send them my way. I will be gathering them over the weekend. Any topics that are relevant or somewhat relevant. As most of you know I have a huge passion for our food system in general, not just clean meats, so ask away and I will work hard to get answers. See you this weekend!

Aloha,

Jess
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