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My favorite BGE healthy meal... Pics
CavemanCook
Posts: 49
Polynesian seared beef and papaya.
This doesn't even sound good…
Papaya, beef, garlic, and vegetables?
The combination to me doesn't seem to work. A waiter recommended this to me and I passed... then i called him back to the table because he was so adamant about the dish. I've been trying to re-create it for the past four years. It's great but not as good as mamas fish house in Maui.
Will post the recipe (how I make it) in the thread at a later time. Still eating... :-)
This doesn't even sound good…
Papaya, beef, garlic, and vegetables?
The combination to me doesn't seem to work. A waiter recommended this to me and I passed... then i called him back to the table because he was so adamant about the dish. I've been trying to re-create it for the past four years. It's great but not as good as mamas fish house in Maui.
Will post the recipe (how I make it) in the thread at a later time. Still eating... :-)
If its not memorable, its not worth doing.
Comments
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Wow. My wife and I ate at Mama's on our honeymoon 3 years ago and STILL talk about the stuffed papaya appetizer. I'm looking forward to seeing the recipe you post. The pics look darn close, well done!
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Loved Mama's and wish I had tried those.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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That looks inspiring! Looking forward to the recipe.Nice looking man-cave from what I can see in the last pic!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Depending on how much you want to envy/admire/hate Caveman, check out his earliest thread about his outdoor kitchen/pool/Shangri-La.SmokeyPitt said:That looks inspiring! Looking forward to the recipe.
Nice looking man-cave from what I can see in the last pic! -
Taking a family trip to Maui this summer.. I'll have to add this Mama's place to the list
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Reeyahps said:
That looks inspiring! Looking forward to the recipe.
Depending on how much you want to envy/admire/hate Caveman, check out his earliest thread about his outdoor kitchen/pool/Shangri-La.Nice looking man-cave from what I can see in the last pic! -
Reeyahps said:
That looks inspiring! Looking forward to the recipe.
Depending on how much you want to envy/admire/hate Caveman, check out his earliest thread about his outdoor kitchen/pool/Shangri-La.Nice looking man-cave from what I can see in the last pic!Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
That looks awesome! Don't forget to post the recipe. I gotta try it. Thanks!
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Looks very good. I don't know if you are aware that papaya is one of the best meat tenderisers in the world. It has an enzyme called papain which is used in Adolph's meat tenderiser. To make it you mash papaya with some salt and get it to 140* and lower than 160*. The enzyme is active in that range, not above or below. I'm not sure about the top limit but the papain becomes inactive at some temperature.
Steve
Caledon, ON
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You R so analytical...feel the music, LS!
______________________________________________I love lamp.. -
Every once in a while something I know pops into ma brain
Steve
Caledon, ON
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That looks too good to be "healthy".XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Seared Beef in Papaya RecipeIngredients:Papaya - split in half and deseededhealthy amount of fresh chopped garlic2 bell peppers - (I like one green and one yellow)1 large red onionchopped cilantro6 to 8 limes14oz filet mignon$$$ ( I usually substitute with 1lb of skirt steak because we eat this so much)sea salt and peppercherry tomatoescanola oilDirectionsPrep/chop all ingredients for stir-fryMarinadeThis is the tricky part - i have to say it still needs some tweaking. The enzymes of papaya quickly breaks down the meat. I would recommend no more than 10 minutesIn a ziplock bag, add the meat, oil, 4 ounces of papaya puree, juice of 4 limes, and salt pepper garlic and cilantro to taste.Heat your wok to about 500 degreestoss veggies with oil, salt, and pepper, oil then cook in wok for 3 minutes - just before tenderadd meat and tomatoes - I like medium so 2 minutes at the most for me.empty wok contents into a bowlcoat grate and papaya rim flesh with oil.sear fruit - turn 45 degrees for classic marks (hard to do without a cast iron grate due to fruit water content)turn papaya over and fill both halves/bowls with meat filling - cut the vents and cook for 8 to 10 min.pull off the egg and mix the contents in each bowl - garnish with lime/juice and cilantromessage me if you have improvements for the recipe - i still believe the marinated could be better
If its not memorable, its not worth doing.
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Bookmarked. Thanks Cave.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Damn, that looks good.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
I think a tsp of fish sauce added to the marinade would be beneficial.
Sounds good! - other than we can't get good papayas here in Utah.
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