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NATURAL MEAT TENDERIZERS

Enzymes are complex molecules that speed up chemical reactions on a cellular level. All of the bodily systems rely on enzymes to keep them functioning efficiently. During digestion, for example, protein-digesting enzymes break down the proteins you eat into individual amino acids that are ab-sorbed through the intestinal walls into the bloodstream, where they travel through your body, providing the raw material for building new tissue.

Plants also contain enzymes, and some tropical plants have enzymes that replicate some of the enzyme activity of your digestive system. Two of these, papain from papaya and bromelain from pineapple, are used industrially to tenderize meat, in contact lens-cleaning solutions, and to help accelerate wound healing in medical products.

The level of papain in a papaya diminishes as it ripens, but there is still enough in a ripe papaya to tenderize meat and to cause irritation throughout the gullet of meat eaters if taken in large enough quantities. A small amount of papain aids digestion by helping to break down proteins, but a large amount can attack the lining of the gastrointestinal tract itself. Unfortunately, protein-digesting enzymes don’t distinguish between the protein of your stomach wall and the steak protein you just ate.

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INGREDIENTS (MAKES ABOUT 2 CUPS)

1½ cups (12-ounce can) papaya juice

Juice of 1 lemon (about ¼ cup)

1 clove garlic, minced

1 tablespoon white wine vinegar

2 teaspoons sriracha hot pepper sauce or other hot pepper sauce

2 tablespoons Thai fish sauce, preferably Tiparos

¼ teaspoon crushed red pepper flakes

½ cup finely chopped red onion

1/3 cup coarsely chopped fresh basil leaves

1 tablespoon kosher salt

DIRECTIONS

1. Combine the ingredients in a gallon-size zipper-lock bag; seal and shake.

2. Put the bag in a bowl just large enough to hold it snugly. Open the bag and add the meat. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for the suggested time.

Tandoori Yogurt Marinade

Tandoori is the name for foods that are cooked in a tandoor, a cylindrical clay oven that is the secret behind tandoori chicken and Indian naan. The distinct flavors of food cooked in a tandoor result from oils and fats dripping from the marinated ingredients onto the hot charcoal lying on the floor of the oven, a phenomenon that is easily duplicated in a charcoal grill.

TIMING

Prep: 5 minutes

GETTING CREATIVE

• For the brilliant red hue sometimes seen on tandoori chicken, add ¼ teaspoon red food coloring to the marinade.

MAKING SUBSTITUTIONS

• For a less viscous marinade, replace the yogurt with buttermilk or kefir.

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MARINATING TIME

Marinating small seafood and thin fish: 30 minutes

Marinating thick fish and boneless poultry: 1 hour

Marinating bone-in poultry, chops, and steaks: 2 to 3 hours

Marinating roasts: 3 to 8 hours (depending on size)

GOOD WITH

Seafood: shrimp, scallops, salmon, any fish

Poultry: chicken, turkey, game hen

Meat: beef, pork, lamb

INGREDIENTS (MAKES ABOUT 1 CUP)

¾ cup (6 ounces) plain yogurt

2 tablespoons fresh lemon juice

1 tablespoon minced peeled gingerroot

1 tablespoon minced garlic

2 teaspoons ground coriander 1 teaspoon ground cumin

2 teaspoons garam masala

½ teaspoon crushed red pepper flakes

½ teaspoon ground turmeric

1 tablespoon ground paprika

1½ teaspoons kosher salt

½ teaspoon ground black pepper

DIRECTIONS

1. Mix the ingredients in a bowl until blended.

2. Add the ingredients to be marinated, toss to coat, and cover. Refrigerate for the suggested time.

Mojito Marinade or Mop

A mojito is a marinade waiting to happen. It’s got acid (lime juice and rum), sweetness (sugar and rum), and aromatics (mint, lime zest, rum). All that’s needed is a little salt. This marinade is the essence of summer (there’s something about the combination of fresh lime, fresh mint, and tropical rum); it also makes a good basting sauce.