mint tagged posts

Usually around this time I start posting a series of post entitled Summer Food. But, what is summer food? What makes a great summer food plate? It has to be, simple, fresh, not heavy in oils and fats, and most importantly remind you of summer. Being in Boston the summer food time is a little late, but it is here at last, and being in Boston it is a great opportunity to get our hands on some fresh amazing fish. This time some freshly caught (or at least I want to believe freshly caught) swordfish. Served with an unusual type of pasta…

This is an alternative salsa, something you do not see very often. It is a sweet and hot spicy salsa, that is very good compliment to white meat like fish (tilapia, mahi-mahi etc) and chicken or pork. A quick method to turn this to a marinate is to pass it through a blender. This will pulverize the salsa to a thick marinate. An additional effect of this is the papain. It is an enzyme primarily found in papaya and it has the ability to break down proteins like collagen. This will tenderize the meat making it juicer. Its primary utility actually is the breaking down the tough meat fibers and has been utilized for thousands of years in its native South America. 

I will start today a series of post that will be randomly posted through the summer, highlighting foods that are perfect fro the summer, either because the ingredients are available through the summer very cheap and at the pick of their ripeness, or because they are refreshing and summery. The first one is probably one of the simplest salads I ever conceived and it can be made in matter of minutes. As is true with those dishes, quality of the ingredients maters. Buy fresh, preferably locally and don ‘t fear to shed some extra bucks for organic products. As, typical in this blog, it is really important to take some time and talk about the star of the dish, which is the red onion for today.