Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 30 Apr 2015 14:38:03 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Singapore Chili Crab http://steamykitchen.com/40175-singapore-chili-crab-recipe.html http://steamykitchen.com/40175-singapore-chili-crab-recipe.html#comments Tue, 28 Apr 2015 14:13:04 +0000 http://steamykitchen.com/?p=40175 What you’ll learn: Singapore Chili Crab is one of the most popular Asian crab dishes. Simmer crab in a thick, sweet, savory and spicy sauce. Simple authentic recipe, with a homemade Chili-Ginger Sauce that heightens the flavor Substitute jumbo-sized shrimp for the crab, if desired Recipe fromSoutheast Asia’s Best Recipes Cookbook by Wendy Hutton This famous Singapore Chili Crab has ...

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Singapore Chili Crab Recipe

What you’ll learn:

  • Singapore Chili Crab is one of the most popular Asian crab dishes. Simmer crab in a thick, sweet, savory and spicy sauce.
  • Simple authentic recipe, with a homemade Chili-Ginger Sauce that heightens the flavor
  • Substitute jumbo-sized shrimp for the crab, if desired
  • Recipe fromSoutheast Asia’s Best Recipes Cookbook by Wendy Hutton

This famous Singapore Chili Crab has been named a “national dish” of Singapore, and named #35 on the list of CNN’s list of “World’s 50 Best Foods.”

Fresh crab is simmered in a base of sweet chili sauce, fresh chilies, ginger, garlic and tomato sauce — it can be made as spicy as you wish! Another signature element of this dish is the delicate ribbons of egg to thicken and add body to the sauce.

This is a messy dish, to be eaten with a stack of napkins and crusty French bread or steamed Chinese buns to mop up all of the sauce.

Singapore Chili Crab RecipeThe recipe is from Southeast Asia’s Best Recipes Cookbook by Wendy Hutton, featuring the most popular and best-known recipes from Thailand, Vietnam, Malaysia, Indonesia, Cambodia and all across the region.

Hutton has spent more than four decades traveling and and eating her way through Asia, collecting the best recipes from simple country homes to elegant restaurant kitchens. In her signature, expert prose, Hutton explores the glorious splendor of Southeast Asia’s rich and varied cuisine, from Singapore’s fascinating cosmopolitan offerings to Thailand’s sinfully spicy dishes to Vietnam’s refreshingly healthful recipes. Hutton is based in Sabah, Malaysian Borneo.

Each of the authentic Southeast Asian recipes in this book is accompanied by a luscious color photograph shot by the award-winning photographer, Masano Kawana, who won a James Beard Award for Best Cookbook Photography for his Shunju: New Japanese Cuisine Cookbook.

What is Hot Bean Paste?

Chili bean sauce for singapore chili crab recipeChinese Hot Bean Paste or Chili Bean Sauce is made from fresh chilies and fermented broad (fava) beans and soy beans.

This Sichuan style sauce adds a spicy, salty, umami-rich flavor to any dish. A spoonful of the sauce into any Chinese noodle dish will spice it up! We also use a spoonful in Mapo Tofu as well.

Other names:
Hot Bean Paste
Broad Bean Paste
Chili Soy Bean Paste
Toban Djan
Dou Ban Jiang
辣豆瓣酱

You can find this Hot Bean Sauce in most Asian grocery stores and online. If you find “Bean Sauce” (basically, the sauce without the chilies, you can substitute 3 tablespoons + minced red chilies in this Singapore Chili Crab recipe. The Bean Sauce without the chilies is saltier, that’s why we decrease the amount used.

Recipes using Hot Bean Sauce

Recommended Equipment

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Singapore Chili Crab Recipe

Servings: 4-6 Prep Time: 40 minutes Cook Time: 20 minutes
Singapore Chili Crab Recipe

Reprinted with Permission from Tuttle Publishing. Recipe from Southeast Asia's Best Recipes by Wendy Hutton. Photography by Masano Kawana.

If you do not have fresh crab, substitute with 1 1/2 pounds of jumbo shell-on shrimp -- but only cook for 5-7 minutes in Step 3.

In Singapore, mud crabs are used in this dish, but substitute with any fresh crab - my favorite is Dungeness or blue crab - though blue crab is so small, it may be difficult to tease out the meat if you're not accustomed to it! You can even use soft-shelled crab.

The perfect accompaniment to this Singapore Chili Crab Recipe is crusty French bread to mop up the sauce.

Ingredients:

3-4 pounds live crab
2 tablespoons oil
6 shallots, minced
6 large cloves garlic, minced
2 tablespoons finely minced ginger
3 red bird's eye chilies, minced
3 1/2 cups (875 ml) chicken stock
4 tablespoons hot bean paste
1/4 cup (60 ml) bottled chili sauce
1/2 cup (125ml) canned tomato sauce
1 tablespoon sugar
2 tablespoons Chinese rice wine (or dry sherry)
2 teaspoons salt
1 teaspoon white pepper (or black pepper)
2 tablespoons cornstarch, mixed with 3 tablespoons water
2 eggs, lightly beatenFOR THE CHILI GINGER SAUCE:
6 red finger-length chilies, minced
5 cloves garlic, minced
2 tablespoons finely minced ginger
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon rice vinegar
1 tablespoon water

Directions:

1. Place the live crabs in the freezer for 15 minutes to immobilize them. Cut in half, lengthwise with a cleaver or large chef's knife and remove the back and discard the spongy grey matter. Take off the claws and crack in several places with a cleaver. Cut each body half into two to three pieces, leaving the legs attached.

2. Make the Chili-Ginger Sauce by whisking all the ingredients in a bowl. Set aside.

3. Heat the oil in a wok over medium-low heat and add the shallots, garlic, ginger and chilies. Stir-fry until fragrant, about 3 minutes, then add the Chili-Ginger Sauce, chicken stock, hot bean paste, chili sauce, tomato sauce, sugar, rice wine, salt and pepper. Bring to a boil, then lower the heat and simmer for 2 minutes. Add the crab pieces and simmer, uncovered, turning several times, until the shells are bright red and the crabs are cooked, about 10 minutes.

4. Add the cornstarch/water mixture and stir until the sauce thickens, about 30 seconds. Add the eggs and stir until set, then transfer the chili crab to a serving dish and serve with crusty bread.

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Chinese Steamed Buns http://steamykitchen.com/39943-chinese-steamed-buns-recipe.html http://steamykitchen.com/39943-chinese-steamed-buns-recipe.html#comments Tue, 21 Apr 2015 17:22:46 +0000 http://steamykitchen.com/?p=39943 This Chinese Steamed Buns Recipe features: Simple dough that can be used for many different Chinese steamed buns Step by step photos to show you exactly how to make the buns How to prevent the buns from splitting apart too soon Tips to get your buns smooth, white and puffy A few weeks ago, my parents came to visit from the ...

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chinese steamed buns recipe roasted duck-4194

This Chinese Steamed Buns Recipe features:

  • Simple dough that can be used for many different Chinese steamed buns
  • Step by step photos to show you exactly how to make the buns
  • How to prevent the buns from splitting apart too soon
  • Tips to get your buns smooth, white and puffy

chinese steamed buns recipe roasted duck-4205

A few weeks ago, my parents came to visit from the lovely state of Nevada. Even though their stay is just for a week, we are never surprised to see that they’ve brought enough luggage to stay a month.

That’s because the luggage are all packed with goodies for us and the kids! Food goodies! Seaweed crackers, special Chinese sausage, lap cheong, that you can only buy from Canada (the brand is called Happy Meat), salted kumquat for sore throat, dried anchovies with peanuts.

Mom also used a cooler in her carry on to bring fresh roasted duck and crispy roasted pork from a famous restaurant near her home. That’s the dedication of a loving Mom and true food lover!

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Chinese Roast Duck certainly begs for handmade, freshly steamed buns. I’ve shared before our little shortcut secret using store-bought sourdough biscuit dough sold in cans, or a pre-mixed flour found in Asian supermarkets. This time, Mom and I made them from scratch, experimenting with a couple of different recipes and declaring this recipe the winner.

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How to make Chinese Steamed Bun Recipe 

The first step is to make the dough, mixing in warm water, yeast, sugar and cooking oil. Then flour, baking powder, salt. In the photo below, the dough was sticking to the side of the bowl, we added another tablespoon of flour.

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Let your food processor do the work for you, mixing with the paddle first, then switching to the dough hook to knead — or turn out on your counter to knead by hand, which is what my Mom prefers to do.

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Knead until you get a smooth, supple dough.

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You can return this dough back in the same mixer bowl. Cover with plastic wrap or a towel and let it rise in a warm spot for 1-2 hours, until it just about doubles in size.

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After the rise, gently turn out the dough back on your counter that you’ve lightly dusted with flour. Divide the dough into half, roll out each half into a long log. Cover one log with plastic wrap so that it doesn’t dry out. Further divide the log into 6-7 pieces, depending on how big you want your buns.

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Take one piece of dough into your hand.

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Fold the edge of the dough into the center and press down. Do this all the way around. This motion creates a smooth ball and increases the surface tension to help shape the ball.

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See how all the edges of the dough have come into the center? Pinch that center to keep all the edges together.

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Turn the ball over. Now you should have a perfectly smooth, round piece that is nice and taut with surface tension.

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Use your palm to flatten that ball out.

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Use a rolling pin to roll back and forth to create an oval.

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Like this:

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Brush the surface with cooking oil.

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Fold over one edge.

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To create the bun. The cooking oil helps keep that seam, so that when you are ready to eat, you can open the bun. Without the cooking oil, the dough would stick together and be difficult to open the bun.

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However, if you steam the bun after this step, the bun will open up in the steamer. That’s not what you want. You want the bun to stay closed during cooking.

So, what you need to do is roll one more time on top, not too hard, just a little bit of pressure is all that’s needed.

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Place bun on a small square of parchment paper.

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Fill your steamer, but give the buns enough room to expand during cooking without touching. We use 10″ bamboo steamer at our house (I suggest no smaller than 10″). My Mom loves her multi purpose, stainless steel double boiler/steamer set.

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I used to just set my bamboo steamer directly into my wok, but it would sit so low that I would constantly run out of water during steaming. This is a big problem – when you run out of water during steaming, the food will begin to taste burnt and metallic. No water in the wok means no steam…instead, smoke.

I began using Helen Chen’s Steaming Ring set on top of any of my large pots. The Steaming Ring is $9.99 and allows you to transform any of your stockpots or dutch ovens to work with a bamboo steamer. It’s definitely worth every penny!

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Place the ring on top of the pan. Fill pan with about an inch of water.

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Set your bamboo steamer on top. It works perfectly with a 10″ bamboo steamer.

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Next steps:

1. Do not turn on the heat yet. Let the buns rest and rise for 10 minutes, just as-is.

2. After 10 minutes, turn on the heat to high.

3. When you begin seeing steam rise from the top of the bamboo steamer, reduce heat to medium-high and set your timer for 5 minutes.

4. After 5 minutes, turn off heat. Do not open steamer – let the buns rest for 1 minute.

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Secret Tips That Make a Big Difference

Here’s the secret to white, puffy buns that don’t collapse or fall:

I’ve made these buns so many times, and each time, the buns would turn out beautiful and perfect, but then would deflate or flatten after cooling. They also would take on a little yellowish tinge and be a bit chewy.

The secret that I’ve learned from my Mom:

The bamboo steamer needs to be in place before the heat is turned on. This allows the buns to heat up and steam gently and slowly, as the water begins to boil. My old method was to wait for the water to boil before placing the bamboo steamer, which caused the buns to cook too quickly, which resulted in a chewier bun.

Remember, steamed buns should be delicate and light — and so the cooking method needs to be gentle as well.

Turning off the heat (step 4 above) but NOT opening the steamer for 1 minute allows the buns to gradually come down in temperature and also lets the buns sit in gentle steam to finish the cooking process. This helps prevent collapsing buns — and keeps the buns nice and white.

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Take a look at this bun – nice and fluffy. The seam is distinct and easy to open, but stays closed during cooking, which is what you want.

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I hope you have a chance to make these Chinese Steamed Buns, the next time you get a Chinese Roasted Duck on your hands (maybe you are lucky enough to have Mom who will bring you one?) Or you can make your own Chinese Roasted Duck – here’s my easy recipe.

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To Accompany the Chinese Roast Duck

  • Julienned cucumber
  • Thin slivers of green onion (I soak in ice cold water to get them super crispy/crunchy and curly)
  • Hoisin sauce (store-bought)

Chinese Roasted Duck Recipe (with pre-mixed Asian dough for steamed buns)

Chinese Pork Belly with Steamed Buns (with cheater buns recipe from store-bought sourdough biscuit dough in can)

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Chinese Steamed Buns Recipe

Servings: 12-14 buns Prep Time: 30 minutes + 1 hour resting Cook Time: 18 minutes
chinese steamed buns recipe roasted duck-4194

Equipment: Steaming basket, pastry brush, parchment paper

Ingredients:

1 cup warm water
1 1/2 teaspoons instant yeast
1 tablespoon cooking oil (canola or vegetable), plus more for brushing
3 tablespoons sugar
3 cups all-purpose flour + more for dusting
1/4 teaspoon salt
1/2 teaspoon baking powder
14 squares parchment paper (4"x4")

Directions:

1. In a mixer bowl, add the warm water, oil, yeast and sugar. Let sit for 1 minute, until the yeast begins to bubble a bit. Next, add in the flour, baking powder and salt, in that order. With the paddle attachment, mix on low for 2 minutes. Add more flour, a tablespoon at a time, if the dough sticks to the sides of the bowl. Change to a dough hook, and on speed 2, knead for 4 minutes, until dough is smooth, supple and clear the sides of the bowl. If the dough sticks to the side of the bowl, add more flour, a tablespoon at a time.

2. Dust your counter with a little flour and turn out your dough. I like to hand knead it a few times, so that I can get a feel for the dough. Shape the dough into a smooth ball. Return the dough ball to the mixing bowl, cover with a clean towel and let rise in a warm, dry spot for 1-2 hours, until it nearly doubles in size.

3. Turn out your dough onto a lightly floured surface. Cut the dough in half. Gently roll each half into a log shape. Cut each log into 6 or 7 little balls. We'll work with one ball at a time, so keep the rest covered with plastic wrap so that they don't dry out. Form each ball by bringing in the sides (see photos above) and pinching the center. Turn ball over to get a nice, taut ball. Roll the dough ball out to a long, oval shape about 6"x3". Brush the top with a little cooking oil. Fold over one side of the oval. Use your rolling pin to gently roll and press one last time. Place bun on a parchment paper square, place into the bamboo steamer and cover with lid to prevent drying. Repeat with the remaining dough balls.

4. Fill your pot or wok with 2" of water. Place the steamer ring (if you have one) bamboo baskets on top. Do not turn on the heat yet. Let rest for 10 minutes. Then, turn on the heat to high. When you begin to see steam coming up from the top of the steamer, reduce heat to medium-high. Let steam for 5 minutes. Turn off the heat, without opening the steamer. Let rest for 1 minute. Open steamer and gently lift the steamer baskets off one another to let the buns cool.

TIP: If you are not eating right away, you can keep the buns in the bamboo steamer, on top of the pot of water. Make sure there is plenty of water in the pot. Turn heat to low, so that you have a gentle mist of steam coming up to keep the buns moist and warm. Make sure you don't run out of water in the pot!

Other recipes for Chinese Steamed Buns

Chinese Mantou Buns (Food 52)

Char Siu Bao (Woks of Life)

Chinese Fold Over Buns (Thirsty for Tea)

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Slow Cooker Bone Broth – Asian Style http://steamykitchen.com/39418-slow-cooker-bone-broth-asian-style.html http://steamykitchen.com/39418-slow-cooker-bone-broth-asian-style.html#comments Wed, 28 Jan 2015 22:23:46 +0000 http://steamykitchen.com/?p=39418 In Asian culture, soups and broths are part of everyday meals. A traditional Japanese breakfast would include a bowl of Miso Soup to warm the body. Chinese restaurants feature a long list of house soups, from an appetite stimulating Hot and Sour Soup to even a light broth served after dinner to cleanse the palate and complete the meal. Growing up, Mom ...

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Slow Cooker Bone Broth Recipe - Asian

In Asian culture, soups and broths are part of everyday meals. A traditional Japanese breakfast would include a bowl of Miso Soup to warm the body. Chinese restaurants feature a long list of house soups, from an appetite stimulating Hot and Sour Soup to even a light broth served after dinner to cleanse the palate and complete the meal.

Growing up, Mom always had soup simmering on the stove. Every night, without doubt, there was a Chinese style soup on the table. I remember saving the soup for last, as a ritual to conclude a delightful home-cooked meal.

I’ve tried to emulate Mom, but we’ve got such an active lifestyle that a pot simmering for hours on the stove isn’t feasible. Instead, we use a large 6-quart slow cooker to make an Asian-style bone broth that will last the entire week for our family.

Slow Cooker Bone Broth Recipe - Asian

What is bone broth?

Bone broth is often gently simmered for 24 hours (or more!) to extract as much nutrients from the bones of an animal, whether it be fish, chicken, pork or beef. The long cooking time breaks down bone to release vitamins, collagen and calcium phosphate — nutrients that are good for us.

Sure, it’s a trendy thing right now, with restaurants offering drive-through bone broth served in a coffee cup for $9, cookbooks dedicated to the art of bone broths (I highly recommend The Nourished Kitchen Cookbook which features bone broth) and even an entire line of bone broth concentrates that you can buy.

What’s the difference between broth, bone broth and soups?

Generally, soups are made with meats, bones, vegetables, herbs, added grains, sometimes thickened with starches – and simmered for a couple of hours.

Broths are mostly made from meats or vegetables and left clear without very much else added. Broths are also simmered for a couple of hours, resulting in a light colored, light flavored broth.

Bone broths are cooked for a day or even longer. Your favorite Vietnamese restaurant most likely simmer their pho broth overnight, which is why the broth is so rich and flavorful.

The long cooking time extracts so many nutrients and flavor! How do you know when you’ve extracted maximum nutrients and flavor? When the bones literally disintegrate just by giving a little pressure with your fingers.

Slow Cooker Bone Broth Recipe - Asian

Slow Cooker Bone Broth Recipe Asian Style

Like Nourished Kitchen, we make our bone broth in the slow cooker, and it will last us all week long. The process starts on Sunday night, and the slow cooker will do its magic all night long.

In the morning, we’ll enjoy bone broth as part of our breakfast. Every day, I’ll top off the pot with more water and keep the slow cooker humming along.

Each day, I’ll add a vegetable, switch out for fresh herbs, throw in a couple of umami-boosting Asian ingredients.

As the days progress, the bone broth develops new flavor, gets richer, smoother, fuller. We get the benefit of the valuable nutrition that’s normally locked inside the bones.

Some days, we’ll top off the bone broth with chopped herbs, or shredded seaweed just before serving. Or a spoonful of leftover rice in the bone broth is great too.

Secrets to Clear, Clean Bone Broth

Key to bone broth – be gentle. The cooking process is slow and gentle, coaxing out flavor with very little bubbles (no violent boiling!)

Don’t stir. Especially after the first 2 days. The bones will be come very soft and will crumble if you stir the pot too vigorously, resulting in a gritty broth.

Use cheesecloth or herb/tea bags to contain any herbs, aromatics or spices that are very small (see below.) This avoids having you dig around, stir around to fish these items out.

Use a very fine mesh skimmer to skim the surface of the broth every day, especially during the first 6-8 hours. The “scum” will cloud your broth during these first few hours of cooking. What’s the scum made out of? Proteins, fats, microscopic bone fragments (especially if the bones were cut), oils, impurities. Get rid of it!

Ready for the next batch? Jumpstart your next batch with a little of the last batch of concentrated “liquid gold!” We call this “Infinite Bone Broth.” Restaurants do the same with broths, sauces and sourdough bread too. Seed the next batch with rich flavor you’ve already built.

Bone Broth, Chinese Style

The “holy trinity” of Chinese cooking is garlic, ginger and green onion.

Slow Cooker Bone Broth Recipe - Asian Garlic, Ginger & Green Onion

I’m not a fan of fishing out little pieces of ingredients, so I try to cut herbs so that they are easy to find and spoon out. The garlic head is cut in half. Sometimes, the cloves will separate (like above) but I’ll use a bag made for for DIY teabags or as an herb pouch (100 bags for $5.67)

Slow Cooker Bone Broth Recipe - Asian DIY Herb Pouch

Fill it up with the garlic cloves that are loose. Fold the top over and the cloves or anything you put inside will stay put. You can also make your own with cheesecloth. I like to use these teabags for other spices too, like whole peppercorns or star anise – anything that would be hard to find and fish out.

Slow Cooker Bone Broth Recipe - Asian Fill Herb Pouch with loose garlic cloves

The green onions are tied with twine, again for easy removal. The ginger is a big hunk, just sliced in half.  I reserve the other half of the ginger + the garlic cloves in the bag + more green onion  – to add to the bone broth a couple of days later (I’ll discard the spent herbs/aromatics, replace with fresh.)

Slow Cooker Bone Broth Recipe - Asian Tie green onions with twine and slice ginger in half

This week, I’m making bone broth with spareribs (it was on sale). Pork broth is very popular in Chinese cuisine. It’s just as popular as chicken broth is here in the U.S. Most of the Chinese soups that I make start with pork – for a lighter, more neutral flavor than beef or chicken.

Slow Cooker Bone Broth Recipe - Asian Spareribs for bone broth

Some people like to cut off the excess fat, but I just leave it on. I’ll skim out the fats and oils later with a skimmer.

Slow Cooker Bone Broth Recipe - Asian Everything goes into the slow cooker

Everything goes into the slow cooker, set it on low and let it go. If you plan on making slow cooker bone broth often, I suggest getting the largest slow cooker you can find. This one is a Cuisinart 6 1/2 Quart Slow Cooker ($99) that works really well. It’s never failed us.

After a few hours, I’ll skim the scuzz with a very fine mesh skimmer. This skimmer mesh is so fine that it catches all particles AND surface oils and fats.

Slow Cooker Bone Broth Recipe - Asian skim skuzz with very fine mesh skimmer

Look how rich this bone broth is the next day! Season with salt, or fish sauce. Season to taste.

Slow Cooker Bone Broth Recipe - Asian

I’ll discard the spent green onion, garlic and ginger, and add fresh to replace. This time, I’m adding garlic chives and cilantro from the garden – again, tied  up to make it easier to remove.

Slow Cooker Bone Broth Recipe - Asian discard spent herbs and add garlic chives and cilantro

Top it off with fresh water. The slow cooker stays on all week, on low.

Slow Cooker Bone Broth Recipe - Asian top off with fresh water

Chinese Bone Broth

After a couple of days, I might throw in some Chinese dried ingredients for a massive flavor and umami-boost:

Dried scallops, dried shrimp or dried black mushrooms (shitake).

Slow Cooker Bone Broth Recipe - Asian dried scallops, dried shrimp and black mushrooms

You can also add in sliced daikon and carrots for one of my very favorite home-style soups! Every trip back to my Mom’s house, I request her Daikon Carrot soup.

If you like cilantro, you can also add in a bunch of cilantro stems, which have just as much flavor as the leaves. I often use the stems for soups.

Japanese Bone Broth

If you’d like Japanese flavor for a bone broth, add a small 6-inch piece of dried kombu and a handful of bonito flakes (place these in the tea bag.) By the way, kombu can be used over, and over again. Just rinse, wipe, and let dry completely before storing for next use.

Slow Cooker Bone Broth Recipe - Asian dried kombu and bonito flakes

My favorite breakfast? Bone broth with a spoonful of leftover rice or grains, top with roasted seaweed. This type of seaweed is called Kizame Nori – or sliced, roasted seaweed.

Slow Cooker Bone Broth Recipe - Asian with a spoonful of leftover rice or grains and roasted seaweed

By the way, have you ever tried Ochazuke?

Also, if you’d like to fortify the Japanese bone broth with miso paste – do this separately. Miso paste cooked at high heat or for too long will break apart and become gritty. Ladle some bone broth into a separate saucepan. Bring to simmer if you need to, but if it’s coming straight from the slow cooker, there’s no need to heat it up. Turn off heat. Whisk just a couple tablespoons of miso paste into the soup. Be careful of how much miso you add, especially if you’ve already added salt to the bone broth. I prefer shiro miso (white miso paste) as it’s lighter and less salty than the others. Miso paste is always added off heat.

Vietnamese Bone Broth

Add Vietnamese pho spices to a mesh bag or the tea bag (Here’s a recipe for Slow Cooker Vietnamese Pho.)

If you visit an Asian market, you can often find all these spices packaged, ready to go. Look for “Pho Spice Pack.” Instead of seasoning the broth with salt, season the bone broth with fish sauce. Start with 1 tablespoon, taste, and then add 1 teaspoon at a time until perfect.

What’s my favorite fish sauce? Right there in the sidebar is a free “Asian Masters of Flavor” ebook I wrote that includes my favorite brand! There’s a big difference between good quality fish sauce and crap, chemical-laden fish sauce.

Slow Cooker Bone Broth Recipe - Asian Vietnamese Bone Broth Spices

More notes

If you’re concerned with the cost of running a slow cooker throughout the week, it costs pennies per day!

We grow all of our own herbs and most of our own vegetables in our aquaponics garden and greenhouse. Here’s a tip for green onion.

Slow Cooker Bone Broth Recipe - Asian Our aquaphonics garden

You can even start with store-bought green onion. Make sure you buy ones that have nice, wet, strong roots (no dry or wilted!) Just stick’em in soil. The green onions will continue to grow their roots and sprout more leaves. I just snip off what I need (leafy part only) and new ones will continue to grow throughout the entire growing season!

Slow Cooker Bone Broth Recipe - Asian grow your own green onion

Recommended Cooking Equipment

More recipes to explore

Vietnamese Pho Pressure Cooker – Paleo Friendly  (Steam Kitchen)

Mom’s Chinese Chicken Soup  (Steam Kitchen)

Vegetable Thai Curry Noodle Soup  (Steam Kitchen)

Tofu and Mushroom Miso Soup  (Steam Kitchen)

Chinese Daikon and Carrot Soup  (Steam Kitchen)

15 Minute Udon Miso Noodle Soup  (Steam Kitchen)

Thai Fish Soup  (Steam Kitchen)

Soba Noodles in Shiitake-Shoyu Broth with Spring Vegetables (Serious Eats)

Spicy Korean Seafood Soup (Serious Eats)

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Slow Cooker Bone Broth Recipe - Asian Style

Servings: Prep Time: 5 minutes Cook Time:
slow-cooker-bone-broth-recipe-asian-3832

I prefer using pork or chicken for Chinese or Japanese style bone broth. If you'd like to use beef bones (great for Vietnamese bone broth), I suggest roasting the bones (350F for 30 minutes) first before adding them to your slow cooker. Not necessary, but it will give a richer bone broth. I don't normally roast pork or chicken bones - I just add them to the pot. Grassfed, organic is best.

PORK: spareribs, neck, hock, really anything.


CHICKEN: whole, raw chicken, or just the frame of a rotisserie chicken you've already enjoyed. You can also use chicken wings or chicken feet. Turkey works great too.


BEEF: oxtail, knuckle, neck, short ribs. I also use beef bone marrow as well - but after roasting, I"ll spoon out the marrow, spread it on bread and sprinkle with sea salt for a little treat. Basically, too much marrow in the bone broth will make the broth greasy tasting. Short ribs have amazing flavor - I like to add them to any beef bone broth that I make.


FISH: Fish bones and head. I like to do this traditional Chinese style with garlic, lots of ginger and green onion. Remove the fish skin and the thin, silvery lining in the gut area (very fishy taste). If the fish is raw, I prefer to roast the fish bones (350F for 20 minutes) - as this tames the fishiness smell and flavor of the bone broth. Most fish will work except for oily fish like mackerel.

Ingredients:

4 pounds spareribs
1 head garlic, halved
big knob of fresh ginger (about the size of 2 fingers), halved
3-4 stalks green onions, cut in half

Directions:

1. Reserve half of the garlic, ginger and green onion for later in the week. Tie the green onion bundles with twine.

2. In a slow-cooker, add green onion, garlic and ginger. Fill slow cooker with water, up to 1-inch below rim. Set to cook on high heat at first. When the bone broth comes to a simmer after an hour or so, you'll see lots of scum. Skim and discard. Set slow cooker on low and let the bone broth cook for at least 6 hours.

3. Use a skimmer to skim the surface of any particles and oil. Season with salt, to taste.

4. After drinking some of the bone broth, top off the slow cooker with additional fresh water. You can also discard the spent herbs and add the reserved garlic, onion and green onion. Continue to add additional vegetables, aromatics, dried ingredients (see post above for details) as you wish. Keep the setting on low.

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Korean Beef Jerky http://steamykitchen.com/38897-korean-beef-jerky-recipe.html http://steamykitchen.com/38897-korean-beef-jerky-recipe.html#comments Sun, 28 Dec 2014 13:00:42 +0000 http://steamykitchen.com/?p=38897 Our friends, Darrin and Sylvia Isaacs, introduced us to their love of homemade beef jerky several months ago. If you are an avid fisherman, you might have heard of Darrin before. He co-hosted and co-produced several ESPN fishing shows – Big Game Fishing the World, BXRL-Billfishing Xtreme Release League, Inside Big Game Fishing Hawaii and Big Game Bites – with his ...

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Korean Beef Jerky Recipe

Our friends, Darrin and Sylvia Isaacs, introduced us to their love of homemade beef jerky several months ago. If you are an avid fisherman, you might have heard of Darrin before. He co-hosted and co-produced several ESPN fishing shows – Big Game Fishing the World, BXRL-Billfishing Xtreme Release League, Inside Big Game Fishing Hawaii and Big Game Bites – with his father, Norm Isaacs.

The Isaacs family lives nearby – and in a twist of fate (or is it kismet?) – Scott and Darrin met at an aquaponics shop. Darrin was there, asking questions to the stop owner, looking for some equipment to set up his system. Scott overheard the conversation. Once outside the shop, as both were leaving, Scott offered to give Darrin some of our equipment that we weren’t using.

Here’s where it gets strange:

-Darrin and Sylvia met on the big island in Hawaii. So did Scott and I. In fact, they were living on the big island the same time we were there, too.
-Our sets of boys are the exact same ages, same number of months apart, same grades. They are a mixed race of Caucasian and Chinese.
-Sylvia used to work in the wine industry. So did I. Sylvia and I are both Chinese.
-They live an hour away currently, all the way on the very opposite side of the county — but it turns out Darrin and Sylvia just bought some property and it’s a stone’s throw from our home.

If I list out any more similarities, it might even give me chills. When we get together, it’s like a gaggle of dark-brown haired boys – You can’t tell them apart from each other unless you really look closely.

We’ve become good friends with the Isaacs, how could we not feel like “instant old friends” given all the crazy similarities? They’ve just launched a new website and podcast, Boats and Billfish, for sport fishing.

Anyways, we also now love making our own beef jerky, just like the Isaacs. We’ve purchased a dehydrator (though to be honest, this is the 3rd dehydrator I have ever owned, but the FIRST dehydrator to be used more than twice and not bought from a TV infomercial.)

Rather than go the traditional American style of beef jerky, I opted to try a Korean flavor, inspired by another good family friend, Diana of Eating Richly. I modified my go-to recipe for Korean Bulgogi BBQ, omitting the sesame seeds, green onion, and grated fresh pear. The grated pear is meant as a tenderizer (the enzymes break down the meat), but since we’re making jerky, there’s not tenderizing needed! Instead of the normal grated onion and fresh garlic, we used onion powder and garlic powder. Fresh grated onion would add too much moisture to the marinade.

Previously, we had the butchers slice the beef for us with their fancy machinery (we love the Publix butchers, always so kind and helpful.) But recently received a Kalorik Meat and Deli Slicer for review that’s designed specifically for the home market. The unit is affordable at $79.00, and small enough to tuck away in the pantry. We’re also giving away a unit (see end of this recipe for details.)

 

Korean Beef Jerky Recipe

How to make Korean Beef Jerky

Start with the right meat. After several tests, we’ve found London Broil to be the best cut. Actually, “London Broil” is a term used to describe a method of cooking, not necessarily a butcher’s cut. However, many American supermarkets label Top Round Steak that’s cut even and flat as London Broil. Some butchers also label Flank Steak as London Broil as well, but I’m not as fond of Flank Steak for beef jerky as it’s often too thin and flat. Your beef jerky will turn out to be 1/2-inch wide strips. If you use Flank Steak for beef jerky, make sure you slice ACROSS the grain.

TopRoundSteakThe London Broil a.k.a. Top Round Steak that I like to use is about 1.75-inches thick, which makes nice-sized beef jerky slices. Also, take a look at the meat. It is even in thickness and lean – very little visible fat is what you want, as dehydrated fat doesn’t taste very good. Photo source

I’ve turned the beef on its side so that you can see how nice and even this steak is.

Korean Beef Jerky Recipe - use london broil

We set up the Kalorik meat slicer on our counter, it was already assembled out of the box. The unit is surprisingly light and has suction feet on the bottom to prevent sliding or shifting. Though you really have to push down to make the suction cup stick to my counter top, which is quartz, matte and not-so-easily suction-cuppable (nice word!)

Korean Beef Jerky Recipe - different thickness

Like the Isaacs, we like our beef jerky sliced very thin. While thick hunks of beef jerky certainly gives your jaws a workout, the thinner beef jerky wins in taste, texture, ease of enjoying and marinating time.

 

Korean Beef Jerky Recipe - Kalorik meat slicer

It’s best to test out which thickness you like best. Our meat slicer has a knob numbered 0 to 10. The top photo is beef sliced at 0.5, obviously too thin. The bottom meat was sliced at 1.5. We chose 1.25.

Korean Beef Jerky Recipe - different thickness

Oh, just a quick note – if you look above at the photo of sliced meat, you’ll see a very thin stripe of fat on the bottom – I would normally trim off ALL visible fat from the steak before slicing. As I mentioned, dried fat is not appealing to eat.

The Kalorik meat slicer has nice safety features – your fingers stay safely out of the way. The unit is made of mostly plastic on the base, the area that you place the meat and the handle.

Korean Beef Jerky Recipe - slice thinly

Slice at an even pace and take your time. This is the back of the unit, where the sliced meat falls.

Korean Beef Jerky Recipe - slice thinly

After slicing, prepare the marinade (garlic, soy, sesame oil, sugar, grated onion) in a freezer or storage bag. Add in your meat, seal. Massage and shake the bag to get the marinade incorporated throughout. I then unseal a tiny opening in the bag, squeeze as much air out from the bag as possible and quickly reseal. This helps the marinade stay put on the meat, instead of settling back down on the bottom of the bag.

The marinade recipe for Korean Beef Jerky is below, at the end of this post.

Because the meat is sliced so thinly, I marinate only 30 minutes. I also like lightly seasoned beef jerky, not beef jerky that’s so salty you need a gallon of water to rehydrate yourself! However, if you are using thicker slices of meat, marinate for an hour or up to overnight.

We bought the Nesco SnackMaster Pro Dehydrator $69.99 and have no complaints. It works very well, it does its job. I wish the unit would have a timer built in. Tip: don’t try to wash the drying racks by hand – you’ll go crazy just trying to scrub off all the dried bits. Instead, throw the racks into the dishwasher. The hot water will help soften the bits and clean them off. Also, during the summer, place the dehydrator outside on the patio so you don’t heat up your house with all that hot air!

Lay the beef slices in a single layer, spread them out so that there are no curls or folds in the meat.

Korean Beef Jerky Recipe - lay on dehydrator

Right about now, the dogs GO NUTS. Steak? Steak? Steak? I smell STEAK!

Korean Beef Jerky Recipe - dehydrator

After 4 hours-ish, the beef jerky is ready.

Korean Beef Jerky Recipe - done drying

Final thoughts on the Kalorik Meat Slicer:

PROS: It’s affordable, less than $100. The unit is lightweight, already-assembled out of the box. Good safety features – turn the knob dial for blade to “P” to make the blade flush with the unit for storage. The handle design keeps your fingers out of the way of the blade. The blade is simple to clean, the unit wipes down easily. It also comes with a silicone blade safety cover to keep the blade edge partly covered.

CONS: Because it is so lightweight, the suction cups are necessarily to keep the unit from shifting. The suction cups didn’t work very well on my counter, and I got a little nervous until I got the hang of it. The key is to not PUSH the meat forward towards the blade (which would move the meat slicer), but rather, gently glide the meat forward while applying pressure to the left to keep the meat sandwiched against the blade area. Sorry, it’s so difficult to explain in words! I wish the suction feet would be larger, more sturdier. Removing the very sharp blade from the unit is almost too easy – just twist this little knob and the blade is loose. It is difficult to tell whether the blade is securely set in from the little black knob. Take care when removing and washing the blade – I use my trusty Pitt Mitts to handle the blade.

If you are starting out on this beef jerky adventure, have your butcher slice the meat for you. Go during non-peak hours, and kindly ask for a very thin slice for beef jerky. Most butchers will know how to slice the steak correctly, though in my opinion, they’ll slice it too thick. Once you get the slices exactly how you want them, ask the butcher, “What setting did you use?” and just remember that magic number. Next time, just say, “Slice for beef jerky, at setting number ___.”

Make a couple of batches before investing in a slicer. It’s a big appliance to store in your house. However, if you’re really into beef jerky like we are, it’s really worth it to slice the meat exactly how we like it, without bothering or waiting for the butcher. It’s a nice-to-have appliance for the serious beef jerky aficionado!

That being said, we make beef jerky a lot. It’s a healthy snack, nutritious, gives me energy, and best of all, it’s real food. The kids love it and will pack beef jerky in their backpack for a snack instead of crackers or a granola bar.

We’re giving a Kalorik Meat Slicer away! Enter the giveaway here.

Retail beef jerky “Jack Links Teriyaki Flavored” 

Jerky_Teriyaki

-Ingredients: Beef, water, sugar, dried soy suace (soybeans, salt, wheat), maltodextrin, fructos, monosodium glutamate, flavorings, hydrolyzed corn protein, sodium erythorbate, paprika extract, sodium nitrate.
-Not sure what type of beef
-Contains MSG and other chemicals I can’t pronounce
-$5.99 for 3.5 ounces


Homemade Beef Jerky

korean-beef-jerky-recipe-3498
-Ingredients: Top Round steak, Soy sauce (soybeans, salt, wheat), sesame oil, garlic powder, onion powder, brown sugar
-Substitute soy sauce with Coconut Aminos (we love this sauce!) for a wheat and soy free alternative
-London Broil (Top Round Steak) – you can choose to use organic, free range beef
-$5.29 per pound for the meat (on sale), each pound makes approx 6-8 ounces beef jerky

Korean Beef Jerky Recipe

More recipes to explore

Steak Recipe: Turning Cheap “Choice” Steak into Gucci “Prime” Steak (Steamy Kitchen)

Flank Steak with Bloody Mary Tomato Salad Recipe (Steamy Kitchen)

1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie (Steamy Kitchen)

Korean Kalbi Baby Back Ribs (Steamy Kitchen)

Black Pepper Jerky (Food & Wine)

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Korean Beef Jerky Recipe

Servings: Prep Time: 30 minutes Cook Time: 4 hours in dehydrator
Korean Beef Jerky Recipe

I've had best results using London Broil (Top Round Steak) meat. In my Nesco dehydrator, I can fit 4 pounds of sliced meat on the trays. Your unit may be smaller or larger. The recipe calls for 2 pounds of meat, so if you have a similar sized dehydrator, make 2 batches of the marinade side by side in separate bags. To clarify, don't try to stuff 4 pounds of sliced meat into 1 bag of marinade. It won't fit.

Ingredients:

3 tablespoons low sodium soy sauce
3 tablespoons brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Asian sesame oil
2 pounds London broil, very thinly sliced

Directions:

1. In a resealable freezer bag, combine all ingredients except for the meat.

2. Add the sliced meat, seal bag and massage gently to incorporate the marinade throughout the meat. Unseal just a small section, push as much air out of the bag as possible, and reseal. Let marinate for 30 minutes (on counter-top at room temperature is fine) or refrigerate up to overnight.

3. Lay out the meat in a single layer (as neat as possible) on the dehydrator racks. Set dehydrator according to manufacturer's instructions.

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1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie http://steamykitchen.com/38718-one-step-fail-proof-prime-rib-roast-recipe-on-rotisserie.html http://steamykitchen.com/38718-one-step-fail-proof-prime-rib-roast-recipe-on-rotisserie.html#comments Wed, 10 Dec 2014 14:40:18 +0000 http://steamykitchen.com/?p=38718 Have you ever tried to make a Prime Rib Roast at home? The normal process involves multiple steps and kitchen acrobatics: I would fire up my large cast-iron pan, heat it up to near-smoking, and then wrangle the prime rib roast onto the pan, searing each side. If the roast is extra large and heavy, I’d have to use 2 ...

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Prime Rib Roast Recipe

Have you ever tried to make a Prime Rib Roast at home? The normal process involves multiple steps and kitchen acrobatics: I would fire up my large cast-iron pan, heat it up to near-smoking, and then wrangle the prime rib roast onto the pan, searing each side. If the roast is extra large and heavy, I’d have to use 2 tongs to lift, rotate and hold the roast. Then transfer the burning-hot seared hunk into a roasting pan (without dropping it) to slow-roast in the oven. While the recipe produces my perfect, steakhouse-quality Prime Rib Roast, it is a multi-step process.

But I now rely on my 1-Step, Fail Proof Prime Rib Roast Recipe, which produces even BETTER results than anything I’ve ever tried.

The solution is to use a rotisserie. We’ve had this Ronco bad boy for about four years. It gets used more often than my oven, because it’s easy to clean, easy to operate (just turn the timer knob) and provides excellent results 100% of the time.

prime rib roast rotisserie

(Here’s my Amazon affiliate link if you’d like to purchase one)

Rotisserie for Prime Rib???

Most people associate rotisserie for chickens, but we use it for lamb roasts, pork tenderloin and prime rib roasts too.

The rotisserie’s turning mechanism ensures the prime rib roast recipe cooks evenly and has a nice crust on all sides, while keeping the center medium to medium-rare. With a built-in timer that automatically shuts off the oven, you are guaranteed perfect prime rib.  The timing is based on the weight of the prime rib.

Prime Rib Roast Recipe - Rotiserrie

Standing Prime Rib Roast

What is a rib roast, a.k.a. Standing Rib Roast a.k.a. Prime Rib? It’s basically the same cut as a rib eye steak. But instead of cutting individual steaks, the meat is left uncut and often tied to keep its nice shape during cooking.

This one is from the fine folks at Lobel’s in New York. For the past 60 years, five generations of the Lobel family have run the most well-known meat market in New York. They ship  their exceptional meats nationwide. This is a USDA Prime Dry Aged Rib Roast (they also have Wagyu Prime Dry Aged Rib Roast.) But no need to get all fancy if you don’t want to. Just a nice hunk of rib roast with good marbling. Most rib-eyes have that nice band of fat around what I call the “collar” of the ribeye, which is my #2 favorite part of a ribeye. My #1 favorite part is the BONE (hey, I’m Asian. I like to gnaw and nibble all that juicy meat on the bones to the dismay of my dogs!)

Prime Rib Roast Recipe

Let’s season this prime rib!

I love rubbing the prime rib with Kansas City Steak Seasoning from Two Snooty Chefs (fun name!)

Prime Rib Roast Recipe on Rotisserie

Fill the pan with some veggies. These veggies will roast along with the prime rib, and we’ll use this to make the Red Wine Au Jus.

Prime Rib Roast Recipe - Fresh Vegetables

Here’s your one-step, fail-proof method

With the rotisserie, this Prime Rib Roast becomes super simple, one-step and fail-proof. Load ‘er up!

Prime Rib Roast Recipe - Rotiserrie

Turn it on. 16-18 minutes per pound, depending if you want it rare or medium-rare. We went with 18 minutes per pound. Set the timer on the rotisserie.

Prime Rib Roast Recipe - Rotiserrie

The dripping fall conveniently into a pan that I’ve loaded with vegetables. This all gets collected to make the Red Wine Au Jus. Oh, I forgot, I threw in a few sprigs of fresh thyme in there too.

To check doneness, use an instant-read meat thermometer; 125 degrees F for rare; 160 degrees F for well done; insert at thickest part of roast and away from bone

Prime Rib Roast Recipe - Rotiserrie

When it’s done, let it rest while you make the Red Wine Au Jus. YUM! Can you smell that? Isn’t this one-step process on the rotisserie so easy?

Prime Rib Roast Recipe

Red Wine Au Jus

Carefully pour the contents of the pan into a small saucepan.

Prime Rib Roast Recipe

Pour in 1 cup of good quality red wine (yeah, that was from my wine glass)

Prime Rib Roast Recipe

1 cup of beef broth.

Prime Rib Roast Recipe

Pan drippings + Roasted Vegetables + Red Wine + Beef Broth = Red Wine Au Jus.

Prime Rib Roast Recipe

Let it simmer for 8 minutes.

Prime Rib Roast Recipe

Strain.

Prime Rib Roast Recipe

 

Cut the Prime Rib Roast

The first step is to cut the bones off.

Prime Rib Roast Recipe

Prime Rib Roast Recipe

The bones will then get cut further and all go on MY plate (heehee!)

Then slice the prime rib roast into desired thickness. You can also carve this at the table, if you wish.

Prime Rib Roast Recipe

Serve with the Red Wine Au Jus.

Prime Rib Roast Recipe

 

Big thanks to Lobel’s for sending me a big, fat, USDA Prime Rib Roast. The meat was exceptional, the best we’ve ever had, perfectly aged. We’ve been spoiled now!

More Recipes to Explore

Perfect Prime Rib Recipe with Red Wine Jus (Steamy Kitchen)

Roasted Garlic Mashed Potatoes (Steamy Kitchen)

Yorkshire Pudding (Steamy Kitchen)

Ruth’s Chris Sweet Potato Casserole Recipe (Steamy Kitchen)

Dr. BBQ’s Famous Baby Back Ribs (Steamy Kitchen)

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1-Step, Fail Proof Prime Rib Roast Recipe on Rotisserie

Servings: 6 Prep Time: 10 minutes Cook Time: varies
Prime Rib Roast Recipe

A 4-pound roast (with 3 bones) will feed 6 people. Purchase whatever size roast you need, adjust cooking time based on size. Please read the instructions that comes with your rotisserie on how to load the rib roast and cooking times. Our rotisserie instructions were 16-18 minutes per pound.

Ingredients:

One bone-in prime rib roast
salt and pepper (or seasoning blend of your choice)
3 carrots, peeled, cut in big chunks
3 stalks celery, cut in big chunks
1 large onion, quartered
several sprigs of thyme
1 cup red wine
1 cup beef broth

Directions:

Season the rib roast generously on all sides. Load the rib roast onto the rotisserie, with spikes between the bones.

Scatter the carrots, celery, onion and thyme in the roasting tray. Insert roasting tray into rotisserie.

Set rotisserie to cook according to manufacturer's instructions. Please read the manual and find cooking time chart, as your machine may be different from mine.

When done, let roast rest while you make the Red Wine Au Jus. Pour the contents of the roasting pan into a medium saucepan set on medium-high heat. Add the red wine and beef broth. Simmer on low for 8 minutes, uncovered. Strain and serve with the Prime Rib Roast.

To carve the Prime Rib Roast, first, cut off the bones. Cut each bone apart. Then slice the rib roast into desired thickness.

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Ruth’s Chris Sweet Potato Casserole Recipe http://steamykitchen.com/38468-ruths-chris-sweet-potato-casserole-recipe.html http://steamykitchen.com/38468-ruths-chris-sweet-potato-casserole-recipe.html#comments Sun, 30 Nov 2014 18:51:49 +0000 http://steamykitchen.com/?p=38468 Years ago, we dined at Ruth’s Chris Steakhouse in Sarasota. The kids were itty bitty, but they got dressed up with fancy new clothes. The special occassion, none, other than my in-laws were visiting from Clarence, New York for the holidays. My late father-in-law, George, was a lover of steak. Super-seared, almost burnt on the outside, but red-rare on the ...

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Sweet Potato Casserole Recipe

Years ago, we dined at Ruth’s Chris Steakhouse in Sarasota. The kids were itty bitty, but they got dressed up with fancy new clothes. The special occassion, none, other than my in-laws were visiting from Clarence, New York for the holidays.

My late father-in-law, George, was a lover of steak. Super-seared, almost burnt on the outside, but red-rare on the inside. If it wasn’t cold and moo-ing in the middle, it wasn’t cooked right.

In Sarasota, there were only two restaurants that knew how to do steak “George’s way” and wouldn’t give a fuss if he sent it back: Ruth’s Chris and Flemings.

We each ordered our favorites: my husband and mother-in-law love the delicate filet mignon. I can go to any steakhouse, and without even cracking open the menu, just call for a rib-eye, medium-rare

The kids just poached off everyone’s plates, except for George a.k.a.”Papa’s,” as their little nubby teeth couldn’t chew rare cow.

The one dish we all agreed on was the Ruth’s Chris Sweet Potato Casserole, a creamy-sweet dish served individual ramekins, topped with a crunchy, brown-sugar and pecan crust.

Sweet Potato Casserole Recipe

This will be our second Christmas without “Papa.” We will enjoy a charred-on-the-outside steak in his honor (but medium-rare for us) and this Ruth’s Chris Sweet Potato Casserole.

We’ll dine together and remember Papa, fondly. Scott will tell stories of how Papa would rig his BBQ grill at home to produce exactly the steak he liked.

And perhaps, in heaven, there are angels who grill Papa’s steaks perfectly, every time.

This sweet potato casserole recipe comes directly from Ruth’s Chris Restaurants – they’ve generously allowed us to reprint and adapt their recipe.

The homemade version is perfect to serve with a traditional steak dinner. We normally pair it with our Perfect Prime Rib Recipe with Red Wine Au Jus.

The two distinct textures of this Sweet Potato Casserole go so well together that we decided to go a little overboard on the topping so that each bite of mashed sweet potato could be accompanied by a generous scoop of the crunchy, sweet, nutty topping.

Right before publishing this post, I went to my computer to see if I could possibly find a photo of that night at Ruth’s Chris, out of the 32,051 photos in my archive (life of a food blogger.)

Within seconds, I spotted the photo. From 2007, after our amazing dinner, waiting for the valet in front of Ruth’s Chris Steakhouse. By this time, the kids had enough of good behavior. They were DONE! :-)

Sweet Potato Casserole Recipe

How to make Ruth’s Chris Sweet Potato Casserole

Note: You can use CANNED sweet potato, to save this step.

Peel and cut each sweet potato in half. If it’s a really large/thick sweet potato, you might want to cut into thirds. The key is to keep the pieces relatively the same size.

Sweet Potato Casserole Recipe - Peel & Cut Sweet Potatoes

Boil the sweet potatoes for 20 minutes, until easily pierced with a sharp paring knife (no resistance)

Sweet Potato Casserole Recipe - Boil Sweet Potatoes

The sweet potatoes are mashed and mixed with just a bit of vanilla extract for extra flavor.

Sweet Potato Casserole Recipe - Mash Sweet Potatoes

The Pecan Crumb Topping is so simple to make, we added extra pecans.

Sweet Potato Casserole Recipe - Pecan Crumb Topping

All that’s left is to to do is fill individual ramekins and top with spoonfuls of the crunchy pecan topping. Bake at 350F.

More recipes to explore

How to turn “cheap choice steak” into “Gucci Prime” steak (Steamy Kitchen)

Perfect Prime Rib with Red Wine Au Jus Recipe (Steamy Kitchen)

Jim Lahey’s No Knead Baguette (Steamy Kitchen)

Flank Steak with Bloody Mary Salsa (Steamy Kitchen)

Creamed Spinach Recipe (Tyler Florence)

Cauliflower and Broccoli Au Gratin (NY Times)

NY Style Chopped Salad (The Pioneer Woman)

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Ruth's Chris Sweet Potato Casserole Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 45 minutes
ruths-chris-sweet-potato-casserole-recipe-3358

Recipe adapted from Ruth's Chris with permission. Instead of boiling sweet potatoes, you can microwave the potatoes, whole. Poke several holes in each sweet potato. Microwave, uncovered, on high for 5 minutes. Rotate and turn the potatoes, microwave again for 3-5 minutes (depending on thickness of potato.) Check for doneness.

BONUS TIP: To save time, use cooked, canned sweet potatoes! Another idea, use half cooked pumpkin/half sweet potatoes.

Ingredients:

1.5 pounds sweet potatoes, peeled (about 4 medium-sized)
Crust Topping Mixture:
3/4 cup brown sugar
1/4 cup flour
3/4 cup chopped nuts (pecans preferred)
1/4 cup melted butter
Sweet Potato Mixture:
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1 egg, well beaten
1/4 cup butter

Directions:

1. Cut the sweet potatoes half and add them to a pot of salted water. Bring the pot to a boil, and cook for 20 minutes, or until the sweet potatoes are cooked through. They should be easily pierced with a fork. Drain.

2. Preheat the oven to 350F. Mash the sweet potatoes with the Sweet Potato Mixture ingredients. Combine thoroughly and pour into a baking dish.

3. In a separate bowl, combine Crust Topping Mixture, and sprinkle Crust Mixture evenly onto the surface of the sweet potatoes.

4. Bake for 30 minutes at 350°.

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Chinese Soup Dumplings Recipe (with Pork & Crab) http://steamykitchen.com/38446-chinese-soup-dumplings-recipe-pork-crab.html http://steamykitchen.com/38446-chinese-soup-dumplings-recipe-pork-crab.html#comments Tue, 18 Nov 2014 13:58:01 +0000 http://steamykitchen.com/?p=38446 Chinese Soup Dumplings, or Xiaolongbao is a MUST TRY at least once! It’s a long recipe, the dumpling skin is hand made and the filling requires several hours of chilling. But it’s so worth it! These are the real deal. This is an authentic Xiaolongbao recipe from Top Chef star Lee Anne Wong from her new book, Dumplings All Day ...

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Chinese Soup Dumplings Recipe - Xiaolongbao | steamyktichen.com

Chinese Soup Dumplings, or Xiaolongbao is a MUST TRY at least once! It’s a long recipe, the dumpling skin is hand made and the filling requires several hours of chilling. But it’s so worth it! These are the real deal. This is an authentic Xiaolongbao recipe from Top Chef star Lee Anne Wong from her new book, Dumplings All Day Wong.

Have you ever tried Xiao Long Bao? These are Chinese Soup Dumplings, steamed dumplings that contain a rich broth trapped inside the parcel of the folded dumpling. This dish should be on your must-try foods!

So, how does the liquid, or soup, get inside the dumpling? It’s gelatin, baby. A concentrated, rich soup made with pork belly and ham is set with gelatin, so that the liquid becomes a solid. Then it is mixed with ground pork, crab and shrimp, along with green onions and ginger.

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A dough is hand-made, rolled out and filled.

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Then pleated and folded.

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To make little dumplings.

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Once the dumplings are steamed, the soup turns back into liquid. How do you eat such a dumpling? Very carefully! Place a dumpling on a large spoon, preferably a Chinese soup spoon, which is deep enough to capture all of the soup. Take a little nibble, let some of the steam escape (so that you don’t burn your mouth), and also let some of the soup spill out into the spoon. Take small bites of the dumpling, eating and sipping at the same time.


This recipe is from Lee Anne Wong, Top Chef finalist from the very first season. I remember watching Lee Anne, cheering her on from my couch, “Go Asian sister, go!”

After watching Lee Anne, I had serious thoughts about going to culinary school, even filling out the application forms at a brand new culinary center institute up near my home. But instead of spending $60,000 a year in culinary school fees, I started Steamy Kitchen instead.

These days, I’m getting asked by culinary schools to come TEACH their students! I think I made a wise decision.

But, Lee Anne Wong inspired me to move in the right direction – a career in food and cooking. 

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Dumplings All Day Wong


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The recipe for Chinese Soup Dumplings is from Lee Anne’s new book, Dumplings All Day Wong. Included in the book are dozens of Lee Anne’s favorite Asian dumplings, with step-by-step photos (like the ones above.)

Here’s a description:

Folds such as Potstickers, Gyozas, Shumai, Har Gow, Wontons and more, along with countless fillings and different cooking methods such as steaming, pan-frying, baking or deep-frying, allow you to create awe-inspiring dumplings in innumerable ways. With friends and family begging to come over and try a new dumpling recipe from the master again and again, this book will be a go-to in your kitchen for years to come. 

Xiaolongbao

My very first xiaolongbao was at the original Joe’s Shanghai, which resides on Pell Street in New York City’s Chinatown. I had read all about their famously plump and juicy steamed delights in many various local food publications, so I was compelled to try them for myself. Forewarned by many who had devoured before me, I knew to be careful with the first bite, as these dumplings were notorious for the hot broth inside that could easily burn and injure. Whatever your plan of attack is, these will surely become a favorite, as they are mine. No kidding, the sky could be falling, but if I have a dim sum steamer full of xiaolongbao, I’ll be fine. These dumplings take a whole day or two to make, so get the soup stock going first. By sundown, you’ll have fresh soup dumplings in the comfort of your own home—what I consider to be one of the true secret keys to happiness. -Lee Anne Wong

Recommended Equipment




These bamboo steamers are inexpensive and you can set them on top of your wok.


If you don’t have a wok, use this steamer ring! I own one of these and set this on top of a large pot filled with water. Then I set the bamboo steamer stacks on TOP of the ring.
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Chinese Soup Dumplings Recipe (Pork & Crab)

Servings: 4 Prep Time: 2 hours + 3 hours chilling gelatin Cook Time: 8 minutes
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Recipe from Dumplings All Day Wong by Lee Anne Wong. Reprinted with Permission. A note on chicken feet: Chicken feet happen to be great for making stock because of the natural gelatin and collagen they contain, and the price is usually pretty low if you can find fresh or frozen chicken feet. Wings are my other option as I find the meat can be pulled from the bones later on and used for a variety of recipes, and the meat adds great flavor to the stock.


Makes 40 dumplings.

Ingredients:

SOUP GELATIN
2 tablespoons (30 ml) Shaoxing rice wine, chilled
1 tablespoon (15 ml) soy sauce
1 tablespoon powdered gelatin or agar agar
2 pounds (900 g) chicken wings and/or feet*
8 ounces (225 g) pork belly, with skin
4 ounces (115 g) Chinese ham or bacon
8 cups (2 quarts) water
3 whole green onions, minced
1-inch (2.5 cm) piece ginger, thinly sliced
3 cloves garlic, lightly crushed


FILLING
8 ounces (225 g) ground pork
4 ounces (115 g) crabmeat, cleaned and picked through, or shrimp, peeled, deveined, minced
1/2 cup (25 g) minced scallion, white and green parts
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) Shaoxing rice wine
1/2 tablespoon (7.5 ml) sesame oil
2 teaspoon (10 g) sugar
1 teaspoon (5 g) salt
1 teaspoon (5 g) finely grated ginger
1/4 teaspoon ground white pepper


SOUP DUMPLING DOUGH
2 cups (200 g) packed all-purpose flour
1 cup (235 ml) boiling water
1 tablespoons (15 ml) sesame oil

DIPPING SAUCE
2-inch piece ginger, peeled
1/4 cup (60ml) red vinegar (or Chinese black vinegar)

Directions:

To make the gelatin:
In a small bowl, combine the wine and the soy sauce and refrigerate. We'll use this later with the gelatin.

Rinse the chicken and pork under cold water, then pat dry with paper towels. Using a large knife or cleaver, chop the chicken wings and feet in half to expose the bone. Dice the pork belly and ham into large chunks. Combine with the water, scallion, ginger and garlic in a large stockpot. Bring the water to a boil and then reduce to a rolling simmer. Skim the foam and impurities that rise to the surface of the stock for a clearer broth. Cook the broth, uncovered, for 2½ hours. Strain the stock through a fine-mesh sieve or colander lined with a lint-free towel into a clean pot. Discard the solids (or pull the braised meat from the wing bones and chop and use for dumpling filling, stir-fry, salad, stew or sandwiches). Place the strained broth back on the burner.

To the chilled wine/soy sauce mixture, stir in the gelatin powder. Pour this mixture into a shallow baking dish. Pour the hot soup into the baking dish and use a fork to stir and whisk. Allow this mixture to cool enough to stop steaming, then cover and place in your refrigerator. Chill the stock for about 2 hours, until it is completely cold and set, like Jell-O. Using a fork, scrape up the gelatin and gently mash it to break it up into small pieces. You can also place in freezer to speed up chilling.


To make the filling:
Combine the ingredients in a bowl. Mix well. Stir in the soup gelatin until it is well distributed. Cover and refrigerate the filling until ready to use.



To make the dough:
Place the flour in a bowl and make a well in the center. Pour the boiling water and sesame oil into the center of the well and stir with a fork or pair of chopsticks until the dough begins to come together. You may need to add more water if it is dry, or if the dough is sticky, a touch more flour. Once the dough comes together, turn it out onto a lightly floured surface and knead lightly for 3 to 4 minutes, until it can be kneaded into a smooth ball.

Working on a lightly floured surface, roll the dough into a 2-inch (5-cm)-thick rope and divide the dough into 10 even pieces. Roll each piece into a 1-inch (2.5-cm)-thick rope and cut into 4 pieces, for a total of 40 pieces. Keep the dough covered in plastic wrap and refrigerate all but just the few pieces you are currently working with.

Using a small rolling pin, roll each piece of dough into a 4-inch (10-cm) circle about 1⁄16 inch (0.2 cm) thick.

To make the dumpling:
Add a heaping tablespoon (12 g) of filling to the center of the wrapper and wet the edges with a pastry brush or your finger. Begin to gather the edge of the wrapper and make tiny overlapping pleats, keeping the center of the dumpling as the focal point, until you have gathered all of the dough and the dumpling is formed. Gently pinch the pleats to seal the dumpling. Store on a lightly floured tray, covered with plastic wrap. Refrigerate the dumplings (as you go) or freeze as needed.


To steam the dumpling:
Arrange the dumplings at least 1½ inches (4 cm) apart in a dim sum steamer lined with blanched napa cabbage leaves or place a 3x3-inch piece of parchment paper under each dumpling. Place the dim sum basket over several inches of water in a wok (the water should reach just below the bottom tier of the first basket). Bring the water to a boil and steam the dumplings for 6 to 8 minutes, adding more water to the bottom pan as necessary. Serve hot with red vinegar dipping sauce.



To make the dipping sauce
Use a vegetable peeler to peel the ginger into very thin strips. Then, use a chef's knife to thinly julienne the strips. Combine with the vinegar.

More Xiaolongbao Recipes

This Xiaolongbal Chinese Soup Dumplings Recipe is one I posted years ago! Warning – it’s sorta porn-ish.

Chinese Soup Dumplings – from Serious Eats

Steamed Shanghai Soup Dumplings – The Woks of Life

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Pioneer Woman’s Buttermilk Biscuits http://steamykitchen.com/6566-pioneer-womans-buttermilk-biscuits.html http://steamykitchen.com/6566-pioneer-womans-buttermilk-biscuits.html#comments Sat, 15 Nov 2014 04:00:02 +0000 http://steamykitchen.com/?p=6566 These Buttermilk Biscuits recipe has been one of our family favorites. The recipe is from my friend, Ree, aka The Pioneer Woman. These photos are from 2009, back when we didn’t know Ree. Nathan was just 5 years old, picked up Ree’s book and chose this recipe to make. Fast forward a few years later, Nathan is jumping on Ree’s bed, spending his ...

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These Buttermilk Biscuits recipe has been one of our family favorites. The recipe is from my friend, Ree, aka The Pioneer Woman. These photos are from 2009, back when we didn’t know Ree. Nathan was just 5 years old, picked up Ree’s book and chose this recipe to make. Fast forward a few years later, Nathan is jumping on Ree’s bed, spending his birthday at the ranch and castrating cattle. ~jaden

Must.

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Make.

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These.

Or let him…

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Make them for you.

You might as well add flour and buttermilk to your grocery list right now.

The Pioneer Woman's Buttermilk Biscuit Recipe

Build them muscles, boy!

The Pioneer Woman's Buttermilk Biscuit Recipe  rolling dough

Use your cookie cutters.

The Pioneer Woman's Buttermilk Biscuit Recipe Making shapes

To make biscuits shaped like a doggy.

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Or a….um…what is that???

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The Pioneer Woman's Buttermilk Biscuit Recipe

Yummy.

The Pioneer Woman's Buttermilk Biscuit Recipe Nathan

Dang. ‘dem biscuits are good!

The Pioneer Woman's Buttermilk Biscuit Recipe  Nathan2

Especially if they are shaped like ducks, cowboy boots and doggies.

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Or even just regular shaped.

The Pioneer Woman's Buttermilk Biscuit Recipe final photo

Enjoy them with The Pioneer Woman’s Buttermilk Fried Chicken. But don’t get caught stealing crispy bits off of Daddy’s plate when he’s are not looking. Oops.

The Pioneer Woman's Buttermilk Biscuit Recipe I got caught

The only thing better? Goin’ to the Pioneer Woman’s Ranch and having birthday cake.

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Pioneer Woman's Buttermilk Biscuit Recipe

Servings: 4 Prep Time: 20 minutes Cook Time: 15 minutes
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Pioneer Woman's Buttermilk Biscuit Recipe adapted from The Pioneer Woman Cooks

Ingredients:

4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt (3/4 tsp table salt)
2 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/3 cup chilled shortening
1/3 cup cold butter (5 1/3 tablespoons) cut into pieces
1 1/4 cups buttermilk
2 tablespoons melted butter

Directions:

1. Preheat your oven to 450F.

2. In a large bowl, combine all the dry ingredients. Stir together. Then add the chilled shortening and cold butter pieces.

3. With a pastry blender, cut in the shortening and butter until the mixture resembles coarse crumbs.

4. Pour in the buttermilk and mix gently with a fork until just combined. The dough will be a little sticky, not overly dry or crumbly.

5. Lightly flour a clean surface. Lightly dust your rolling pin with flour. Turn the dough out of the bowl and roll to a 1/2 to 3/4-inch thickness, depending on how thick you'd like your biscuits to be.

6. Cut rounds with a biscuit cutter and place them on a baking sheet.

7. Bake for 11-14 minutes, until golden brown. Do not underbake or the biscuits will be doughy. Brush the tops with melted butter.

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Salmon with Magical Butter Sauce http://steamykitchen.com/38066-salmon-with-magical-butter-sauce-recipe.html http://steamykitchen.com/38066-salmon-with-magical-butter-sauce-recipe.html#comments Mon, 20 Oct 2014 19:10:26 +0000 http://steamykitchen.com/?p=38066 What you’ll learn: 5-ingredient salmon recipe Microwave: butter + your favorite fruit jam + balsamic vinegar Use on shrimp, pork chops, fish or steamed vegetables How to pan-seared salmon When I buy salmon fillet, I try to get the most even piece – meaning, even in thickness. But, it’s not always possible. Even when thickness is just a little different, it ...

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Salmon with Magical Butter Sauce

What you’ll learn:

  • 5-ingredient salmon recipe
  • Microwave: butter + your favorite fruit jam + balsamic vinegar
  • Use on shrimp, pork chops, fish or steamed vegetables

salmon-magical-butter-sauce-8861

How to pan-seared salmon

When I buy salmon fillet, I try to get the most even piece – meaning, even in thickness. But, it’s not always possible. Even when thickness is just a little different, it can cause parts of the salmon to overcook.

Salmon with Magical Butter Sauce Recipe

 

I like to just roll the salmon piece and tie with twine (skin or no skin it’s up to you.) This gives me a nice, even salmon “steak” that cooks evenly. With the piece of salmon that I have here, I removed the skin, then rolled the salmon. Tied twine in 2 or 3 different places. Then cut that roll in 2 or 3 pieces – so that I have several pieces of salmon steak, each about an 1 1/4-inches thick. The larger the salmon piece, the more steaks you can make.

Season with salt and pepper.

Heat a little oil in the pan, place salmon down in the pan. Sear for 2 minutes.

I have kitchen envy…these photos were taken 4 years ago, in my old house when I had a real gas stove.

 

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Turn salmon over. See that nice crust? Cook for 1 minute.

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Turn heat to medium-low, then cover loosely with tin foil.

The loose tin foil traps heat to cook the inside of the salmon – but it still lets steam escape, so that you don’t lose that nice crust you’ve created.
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Alternatively, you can do this in the oven. But cooking this way on the stovetop saves you from having to heat up the oven.

What about asparagus? Magical butter sauce is the best.

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Salmon with Magical Butter Sauce Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
Salmon with Magical Butter Sauce

If you are using the Magical Butter just by itself: In a microwave safe bowl, melt the butter, then whisk in the remaining ingredients.

Ingredients:

FOR THE MAGICAL BUTTER SAUCE
1/2 cup butter
3 tablespoons fruit preserves (like apricot, mango-jalapeno, blackberry, etc.)
1 1/2 tablespoons balsamic vinegar
salt and pepper
1 tablespoon minced herbs (like parsley, cilantro, basil, chives)

FOR THE FISH
1 piece skinless salmon fillet, about 5-6 inches long
salt and pepper
Vegetable oil, for cooking

Directions:

1. Season the salmon with salt and pepper. Roll the salmon. Use kitchen twine to tie the salmon in 4 places, evenly spaced. Make sure you tie it tight! Cut between the twine to make 4 evenly sized pieces, about 1 1/4" thick.

2. Heat a large frying pan with some vegetable oil over high heat. When hot, add the salmon steaks. Cook for 2 minutes. Turn the salmon over. Cook an additional 1 minute. Turn heat to medium-low, then cover pan loosely with tin foil. Cook for 4-5 minutes, or until the salmon is cooked through. Remove salmon to clean plate.

3. To the same pan on medium-low heat, add the Magical Butter ingredients. Cook until bubbly and butter is melted, about 30 seconds. Pour on top of the salmon.

 

 

 

 

 

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Thai Grilled Shrimp with Black Pepper Sauce http://steamykitchen.com/37993-thai-grilled-shrimp-with-black-pepper-sauce-recipe.html http://steamykitchen.com/37993-thai-grilled-shrimp-with-black-pepper-sauce-recipe.html#comments Tue, 14 Oct 2014 13:39:57 +0000 http://steamykitchen.com/?p=37993 Patience is what we’ve been practicing for the last two months in our house. Going into a major kitchen remodel is never a “fun” thing (well, except picking out wall colors, flooring options and kitchen bling), but I never expected a 2-week stall. So close, yet so far away. We’re currently hung up on the granite cutter. Counters need to ...

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Thai-Grilled-Shrimp-with-Black-Pepper-SaucePatience is what we’ve been practicing for the last two months in our house. Going into a major kitchen remodel is never a “fun” thing (well, except picking out wall colors, flooring options and kitchen bling), but I never expected a 2-week stall. So close, yet so far away.

We’re currently hung up on the granite cutter. Counters need to be cut and installed before anything else happens. So, I’m being extra patient and resisting the urge to drive to the granite cutter’s shop and doing my Asian mother nagging magic on his team to hurry up!

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In the meantime, with no kitchen, I’ve asked Top Chef Harold Dieterle to write a quick little note and share a recipe from his brand new book, Harold Dieterle’s Kitchen Notebook.  I asked him, “Harold, I can’t wait to try your contemporary Thai restaurant next time I’m in NY. Tell us your love for Thai food!”

 

haroldHi Steamy Kitchen readers! My love of southeast Asian cuisine is pretty straightforward, actually.  I’ve always loved the flavors, spices, and freshness of the ingredients and dishes from that part of the world.   I also spent some time in Thailand before I opened Perilla Restaurant, and so a lot of the flavors and influences from that trip ended up being worked into the menu.

I traveled to Thailand a few more times before opening Kin Shop (and a few times since), because I realized I had so much to learn about balancing flavor and heat, as well as an endless variety of techniques.  It’s such a rich culinary culture, and really, I’m still learning something new every day.

Have fun cooking! Harold.

 

The recipe that Harold is sharing is a powerhouse of Thai flavors!  You’ll love how the smoky, grilled shrimp pairs so well with Harold’s Phuket-Style Black Pepper Sauce that comes easily together in one pot. While I’ve adapted the grilled shrimp to make it simpler for a weeknight meal, I’ve kept the Phuket-Style Black Pepper Sauce as-is, because that’s where the recipe really shines.

We made this recipe in 30 minutes even without a kitchen! We used our BBQ grill for the shrimp and a little camping stove for the sauce.

About the Phuket-Style Black Pepper Sauce:

From Harold Dieterle’s Kitchen Notebook:

“The sauce never fails to remind me of my first trip to Thailand, during which I visited a marketplace on Phuket, an island off the southern coast, where you picked out your own fresh fish and shellfish at various stalls, and the proprietor would cook it for you. I asked on purveyor if I could pay extra and cook my own food. The woman who owned the stall was reluctant, telling me it was dangerous, but after I showed her my burn-covered arms, the pride and joy of every cook, she figured I could take care of myself.

I started making a Phuket-sauce based on ones I’ve eaten on the trip. She didn’t like the direction I was going – she especially didn’t appreciate my tossing black peppercorns into her wok – so she began trying to course-correct for me, adding this like coconut milk and hoisin sauce. This recipe is for the sauce we ended up with. I thought it was delicious; she didn’t.

Serve this sauce over poached or grilled shellfish, white-fleshed fish such as halibut or cod, grilled pork, and grilled chicken dishes or fried chicken.”

Thai Grilled Shrimp with Black Pepper Sauce Recipe 2

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Thai Grilled Shrimp with Black Pepper Sauce Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
Thai Grilled Shrimp with Black Pepper Sauce Recipe

Recipe adapted from Harold Dieterle, "Harold Dieterle's Kitchen Notebook." Reprinted with permission.

Here are some tips for the Black Pepper Sauce:
-Instead of mincing ginger, I peel the ginger and grate it with a microplane grater.
-If you can't find lemongrass, use a microplane grater and lightly rub the lime in the recipe (before juicing) to zest.
-A great substitute for shallot is red onion

Shrimp tips:
This basic recipe can be used for shrimp, fish, scallops and even lobster. I like to use the largest shrimp I can find, and thread on bamboo or metal skewers to make easy to grill.

Serve with white rice if desired.

Ingredients:

FOR THE PICKLED CUCUMBER:

2 tablespoons very hot water
1/2 teaspoon sea or kosher salt
1 tablespoon sugar
1/2 cup rice vinegar
1 hothouse cucumber, seeded, sliced



FOR THE BLACK PEPPER SAUCE
2 tablespoons neutral cooking oil (like canola)
1 tablespoon minced garlic
1 tablespoon peeled, minced fresh ginger
1 tablespoon minced shallot
1 tablespoon minced lemongrass
2 tablespoons coarsely ground black pepper
2 cups unsweetened coconut milk
1 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons fish sauce
juice of 1 lime



FOR THE SHRIMP
1 pound large or jumbo shrimp, on skewers
1 tablespoon neutral cooking oil
salt and pepper

Directions:

1. MAKE THE PICKLED CUCUMBERS: In a bowl, whisk together the hot water, salt and sugar until dissolved. Stir in the rice vinegar. Toss with the sliced cucumber. Refrigerate while preparing the rest of the recipe or up to overnight.

2. MAKE THE BLACK PEPPER SAUCE: Heat the oil in a large saucepan over medium heat. When the oil is shimmering, add the garlic, ginger, shallot, and lemongrass and cook, stirring until the vegetables are softened but not browned, about 2 minutes. Add the pepper and cook, stirring, until fragrant, about 2 minutes.Pour in the coconut milk, hoisin, vinegar and fish sauce. Stir, bring to a boil and then lower the heat and simmer for 15 minutes to develop the flavor. Stir in the lime juice. The sauce can be refrigerated in an airtight container for up to 3 days.

3. GRILL THE SHRIMP (while the sauce is simmering): Heat a grill to high. Brush shrimp with the cooking oil, season with salt and pepper. Grill shrimp 2 minutes, flip and grill an additional minute or two until cooked through.

Serve with black pepper sauce, pickled cucumber and rice.

Other Thai Inspired Recipes from Around the Web

Thai Shrimp Halibut Curry – Bon Appetit

Steamy Kitchen Pinterest Board on Asian Seafood

Thai Shrimp and Pineapple Curry – RasaMalaysia

Thai Chicken with Sweet Chili Jam – David Lebovitz

 

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