Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Apr 2015 17:13:04 +0000 en-US hourly 1 http://wordpress.org/?v=4.2 Nathan’s first hamburger buns recipe http://steamykitchen.com/37080-first-hamburger-buns-recipe.html http://steamykitchen.com/37080-first-hamburger-buns-recipe.html#comments Tue, 08 Jul 2014 16:15:10 +0000 http://www.steamykitchen.com/?p=37080 This is a post from my son, Nathan, who is 9 years old. It’s his very first post!   When I grow up, I want to take over Steamy Kitchen and teach kids how to cook. Dad will like to teach kids how to garden and grow their own food with aquaponics. But, I’m not going to talk with Dad about it ...

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This is a post from my son, Nathan, who is 9 years old. It’s his very first post!

 

When I grow up, I want to take over Steamy Kitchen and teach kids how to cook. Dad will like to teach kids how to garden and grow their own food with aquaponics.

But, I’m not going to talk with Dad about it right now, he’s very upset because 12 of the biggest koi fish just suddenty died.  He’s still trying to figure out what went wrong and is not in a very good mood right now.

I think that baking bread is important. My brother and I learned to bake bread when we were just 4 years old. A loaf of crusty heaven is what I call it.

We’ve decided that hamburger buns should be first on the list – a lot of kids love hamburgers and pork burgers and bacon burgers!

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Bun boobies.

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Funny faces

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Silly Mom!

 

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How to make hamburger buns by Nathan

Making the dough was really easy with the mixer. Just dump all of the ingredient inside and turn it on.

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Use the regular paddle first, until it gets a little sticky.

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Then you can change to a dough hook and let it knead for 3 minutes.

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The dough will look like this:

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Put it back into the bowl and cover with a towel. Let it sleep for at least 1 hour in a warm spot.

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After the dough rests, then it will be a bigger like this:

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Take the dough and flatten it and shape it like a square.

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Cut in half.

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Then cut in a total of 8 equal pieces.

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Then roll them into a ball.

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Then flatten them into a hamburger bun shape. Kind of squatty.

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Brush with some melted butter.

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Bake at 375F for 15-18 minutes until nice and brown.

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And then you cut in half and have hamburgers! Or salmon burgers! Or pork burgers! Or bacon burgers!

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Thanks for reading!

Love,

Nathan

 

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Hamburger Buns Recipe

Servings: 8 buns Prep Time: 15 minutes + 1 hour rest Cook Time: 15 minutes
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Adapted from King Arthur Flour.

Ingredients:

3/4 to 1 cup lukewarm water
2 tablespoons butter, softened
1 large egg
3 1/2 cups unbleached all-purpose flour
1 tablespoon instant yeast
1/4 cup sugar
1 1/4 teaspoons salt
For brushing: 2 tablespoons butter, melted

Directions:

In a mixing bowl, add in the ingredients (water, softened butter, egg, flour, yeast, sugar and salt), EXCEPT for the melted butter. Mix and knead for 3-5 minutes or until dough is smooth.

Cover with towel and let rest for at least 1 hour in a dry, warm spot.

Preheat oven to 375F. Gently deflate dough, divide into 8 pieces. Roll each piece of down into a ball. Gently press down on the ball to make the hamburger bun shape. Brush each with melted butter.

Place on parchment lined baking sheet (or greased) and bake for 16-18 minutes or until tops are golden brown.

 

 

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Vietnamese Spring Rolls with Orange-Almond Sauce http://steamykitchen.com/34185-vietnamese-spring-rolls-with-orange-almond-sauce-from-the-blender-girl-recipe-video.html http://steamykitchen.com/34185-vietnamese-spring-rolls-with-orange-almond-sauce-from-the-blender-girl-recipe-video.html#comments Wed, 07 May 2014 11:45:54 +0000 http://www.steamykitchen.com/?p=34185 I very rarely veer off my “tried and true” basic recipe for Vietnamese Nuoc Cham (dipping sauce with lime juice, fish sauce, chili peppers, sugar, water) for Vietnamese Spring Rolls. It’s easy, predictable and I can make the sauce just by taste without measuring anything! But just because I *LOVE* something doesn’t mean that my entire family loves it too. My fish-fearing ...

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spring rolls with orange almond sauce recipe-1663

I very rarely veer off my “tried and true” basic recipe for Vietnamese Nuoc Cham (dipping sauce with lime juice, fish sauce, chili peppers, sugar, water) for Vietnamese Spring Rolls. It’s easy, predictable and I can make the sauce just by taste without measuring anything!

spring rolls with orange almond sauce recipe-1654

But just because I *LOVE* something doesn’t mean that my entire family loves it too. My fish-fearing husband won’t touch it….and therefore my kids won’t dip in it either. Sigh. I keep telling the kids that, “Buddha is a happy eater (see his belly!?) and he would want you to eat like Mama, not Dad.”

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My friend, Blender Girl (okay, her name is really Tess) just came out with a cookbook called The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes.

I found a recipe for Orange Almond Sauce for Vietnamese Spring Rolls. Big massive hit all around. It’s creamy, light and made with almond butter and fresh citrus juices for something a little different.

If you vow to cook a little healthier this summer – take a look at Tess’ book with 100 recipes that are good for you. The blender does all the hard work! The book features smoothies you’d expect from a blender book – as well as sauces, soups, marinades, dressings and desserts.

The book is currently #3 cookbook on Amazon!

spring rolls with orange almond sauce recipe-1658

 

Vietnamese Spring Rolls with Orange Almond Sauce Recipe Video

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Vietnamese Spring Rolls with Orange Almond Sauce Recipe

Servings: Makes 16 rolls Prep Time: 15 minutes Cook Time: 15 minutes
spring rolls with orange almond sauce recipe-1654

You can make these rolls up to a day ahead. Here's what you need to remember: Place the rolls on a clean, dry plate in a single layer. If you want to stack multiple layers, place a sheet of plastic wrap between each layer. This prevents the rolls from sticking to each other. When all rolls are done, make sure you cover everything with plastic wrap - this prevents the rice paper from drying out in the refrigerator.

If you can't find almond butter - you can use any type of nut butter.

OPTIONAL: Soak the matchstick carrots and julienned cucumbers in 3 tablespoons of seasoned rice vinegar. It will add the amazing "zing" that you'll love!

Recipe adapted from The Blender Girl by Tess Masters

Ingredients:

FOR THE SPRING ROLLS
6 ounces dried rice vermicelli noodles
16 large dried rice paper wrappers
8 large lettuce leaves, preferably soft ones, halved and hard ribs removed
1 cup, matchstick cut carrots
2 cucumbers, julienned
1-2 avocado, pitted, peeled and sliced
1-2 bell pepper, cored, julienned
1 cup loosely packed cilantro
1 cup loosely packed mint
1 cup loosely packed basil




FOR THE ORANGE ALMOND SAUCE
1/4 cup water, plus more as needed
2 tablespoons freshly squeezed lime juice
3 tablespoons freshly squeezed orange juice
1/2 cup raw almond butter
1/2 teaspoon minced ginger
1 teaspoon honey or coconut nectar
1/2 teaspoon finely chopped garlic
1/2 teaspoon wheat-free tamari or soy sauce
1 teaspoon roasted sesame seeds

Directions:

Soak the noodles in hot water for about 20 minutes, until soft. Drain.

To assemble the rolls, fill a shallow dish half full with hot water (hot to the touch but not boiling. and submerge one rice paper wrapper for 5 seconds, let excess water drop off.  Place wrapper on a clean, dry surface and fold in half to form a half-circle. The wrapper should still be a bit stiff, but will soften by the time you've finished filling with vegetables.

Place a lettuce leaf in the middle of the half-circle and top it with a forkful of noodles, and then add a bit of each of the vegetables and herbs.  Carefully roll up the Vietnamese Spring Roll and set it on a dish, seam-side down in single layer. Repeat with the remaining wrappers and filling. If not serving immediately, chill in the fridge, covered with plastic wrap. 

To make the dipping sauce, throw all of the ingredients into your blender and puree on high for about 1 minute, until well combined. You may want to add an additional tablespoon or two of water to thin out the sauce. Stir in sesame seeds. Serve alongside the rolls.

 

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Grilled Kimcheese Sandwich http://steamykitchen.com/28711-grilled-kimcheese-sandwich-recipe-video.html http://steamykitchen.com/28711-grilled-kimcheese-sandwich-recipe-video.html#comments Tue, 29 Oct 2013 15:05:12 +0000 http://www.steamykitchen.com/?p=28711 Is this not the most brilliant name for a sandwich?! It’s created by the one and only, Joe Yonan, food guru over at the Washington Post and one of the most happy journalists I’ve ever met (really!) He’s got a new cookbook out, called Eat Your Vegetables: Bold Recipes for the Single Cook – it elegantly follows his first book, ...

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Is this not the most brilliant name for a sandwich?! It’s created by the one and only, Joe Yonan, food guru over at the Washington Post and one of the most happy journalists I’ve ever met (really!)

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He’s got a new cookbook out, called Eat Your Vegetables: Bold Recipes for the Single Cook – it elegantly follows his first book, Serve Yourself: Nightly Adventures in Cooking for One.

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Eat Your Vegetables by Joe Yonan

Joe is a true omnivore (I’ve witnessed him slurp down raw oysters and turn around for a bite of tripe once in Seattle), so he understands how to create vegetarian recipes with full, satisfying flavor, texture and playfulness….like this Grilled Kimcheese Sandwich.

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Kimchi is the national food of Korea, it’s a condiment/pickle served at the table. The most popular kimchi is made of cabbage, garlic, shredded carrots, green onion and of course, lots of chile. It’s SPICY! Us wimpy folks will blot some of the chile off with our napkin (or on our rice) before taking a bite.

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Spicy, crunchy, tangy kimchi is perfect with smooth, soothing cheddar cheese.  The “Joe Yonan Grilled Kimcheese Sandwich” also features thinly sliced sweet and crunchy Asian pear (or in my case, green apple because I couldn’t find any Asian pear).

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Joe also says, “Omnivores, the sandwich also takes nicely to the addition of a little ham…” I’ll add that prosciutto is my choice of ham for this sandwich.

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I’ve got another recipe in the works from Joe’s book – stay tuned for Kale Salad with Miso-Mushroom Omelet coming next week.

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Grilled Kimcheese Sandwich Recipe Video

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Grilled Kimcheese Sandwich

Servings: 4 Prep Time: 5 minutes Cook Time: 5 minutes
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Adapted from Eat Your Vegetables Bold Recipes for the Single Cook by Joe Yonan. Joe's original recipe is for 1 serving, of course. I've adjusted the recipe to serve 4 (no sense in fighting over 1 single Grilled Kimcheese Sandwich in my house of 4.) If you have a panini grill - feel free to use that instead of a frying pan. If the kimchi is a little too spicy, you can use a paper towel to lightly blot some of the chile flecks away.

Ingredients:

8 slices bread
2 tablespoons butter, softened
1 cup store-bought kimchi, drained
1 green apple or Asian pear, cored and thinly sliced
1 cup cheddar cheese, shredded

Directions:

Heat a frying pan over medium-high heat.

For each sandwich, spread butter evenly on both sides of two slices of bread. Layer the kimchi, green apple (or Asian pear) and cheese evenly on one piece of bread and top with the other slice of bread. Set a medium skillet over medium heat for a few minutes, then lay the sandwich in the pan and cook, pressing with a spatula from time to time, until the underside is golden brown and the cheese starts to melt. Repeat on the other side, transfer to a plate, and eat.

 

Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Food Photography credit: Matt Armendariz © 2013

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Indian Spiced Black Bean & Tofu Burgers http://steamykitchen.com/28772-indian-spiced-black-bean-and-tofu-burgers-recipe-video.html http://steamykitchen.com/28772-indian-spiced-black-bean-and-tofu-burgers-recipe-video.html#comments Fri, 18 Oct 2013 15:15:19 +0000 http://www.steamykitchen.com/?p=28772 Hi! Here’s another way to incorporate more tofu in your life! I create delicious tofu recipes for Mori-Nu Tofu, made right here in the USA. Enjoy! Jaden Y’all know I’m a true omnivore, given a choice between a vegetarian taco and a pulled pork taco, you know which one I’d choose. The closest I had ever gotten to a vegetarian burger ...

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Indian Spiced Black Bean and Tofu Burgers

Hi! Here’s another way to incorporate more tofu in your life! I create delicious tofu recipes for Mori-Nu Tofu, made right here in the USA. Enjoy! Jaden

Y’all know I’m a true omnivore, given a choice between a vegetarian taco and a pulled pork taco, you know which one I’d choose. The closest I had ever gotten to a vegetarian burger was once I was accidentally given a Gardenburger at a restaurant instead of my order of a fancy $18 grass-fed, local, organic, massaged and manicured burger (the Gardenburger was for the other table).

Indian Spiced Black Bean and Tofu Burgers

But when you go to a mostly vegan/vegetarian cafe like Simon’s Cafe in Sarasota, Florida, the burger of the day is a lentil burger. It came highly recommended from the waitress when I asked, “What do you recommend??”

Indian Spiced Black Bean and Tofu Burgers

I love hearing what the waiters and waitresses recommend – but then I sort of feel obligated to order what they recommend. I guess I feel rude for asking them to take their time to rattle off their menu favorites and then totally disregard what they just said!

 

Indian Spiced Black Bean and Tofu Burgers

The burger was nothing like I had imagined (While waiting for my meal, I was dreadfully thinking that the lentil burger would be dry, chalky, lentil-y, NOT MEAT….and then pissed off at myself for ordering it…..then pissed off that the waitress had recommended it.)

Indian Spiced Black Bean and Tofu Burgers

All that huffing and puffing was totally unnecessary, and energy wasted. The vegetarian burger turned out to be everything that a meat burger WAS NOT…and in the most delicious way. It was seasoned generously with a blend of inviting, warm Indian spices and made of finely minced bell peppers, mushrooms, lentils, oats and other grains. The goat cheese was a perfect match – creamy yet assertive (a little goes a long ways) with a tangy punch.

Indian Spiced Black Bean and Tofu Burgers

At the Steamy Kitchen kitchens, we’ve been testing different variations of bean burgers and came up with one that is just as fabulous as Simon’s – and maybe just slightly even better since these are very simple to make and really a 3-step recipe!

Throw vegetables and canned black beans in food processor. Mix in silken tofu (acts like a healthy, low-calorie, protein rice binder) and panko bread crumbs. If you have any leftover grains (rice, quinoa, wild rice, couscous) you can add that too. Form into patties and fry both sides. Of course, I couldn’t leave out the goat cheese!

Indian Spiced Black Bean and Tofu Burgers

Indian Spiced Black Bean & Tofu Burgers Recipe Video

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Indian Spiced Black Bean and Tofu Burgers

Servings: 6 (makes 6 burgers) Prep Time: 5 minutes Cook Time: 10 minutes
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This recipe is also great for using leftover rice, brown rice wild rice, couscous, farro or quinoa. You can substitute up to 1/2 cup of bread crumbs with any of these items. So, if you have 1/2 cup leftover rice, you can use that + 1/2 cup panko bread crumbs. In the video and photos, I used 1/2 cup quinoa + 1/2 cup panko bread crumbs. You can make Black Bean and Tofu Sliders instead - just make 12 small patties and use slider buns.

Ingredients:

1/4 red onion
1 bell pepper, cored
6 ounces fresh mushroom of your choice
One 16-ounce can black beans, rinsed and drained
2 teaspoons garam masala seasoning
1/2 teaspoon kosher or sea salt
6 ounces soft silken tofu (I prefer Mori-nu brand)
1 cup panko bread crumbs
2 teaspoons cooking oil
12 burger buns
mayonnaise (or soy mayonnaise)
2 cups fresh arugula
6 ounces goat cheese (or soy cheese)

Directions:

Roughly chop the onion and bell pepper (it makes it easier for the food processor). In a food processor, add the first 6 ingredients. Pulse until the mixture becomes finely minced.

Drain the tofu and pat dry. With a large spoon, mix the tofu and the panko bread crumbs into the patty mixture. You can taste the mixture and add additional garam masala seasoning or salt, if needed. Refrigerate the patty mixture for at least 20 minutes (or up to overnight). The mixture should be moist, but just firm enough to hold a patty shape - if it is too wet, mix in 1/4 additional bread crumbs. Shape the mixture into 6-8 patties.

When ready to cook, heat a frying pan over medium heat and swirl in the cooking oil. When hot, carefully add as many patties that can fit without touching. Fry each side until it is golden brown, about 2-3 minutes per side. Assemble the patties onto each bun with mayonnaise, arugula and cheese.

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Roasted Duck with Chinese Steamed Buns http://steamykitchen.com/28629-roasted-duck-with-chinese-steamed-buns-recipe-video.html http://steamykitchen.com/28629-roasted-duck-with-chinese-steamed-buns-recipe-video.html#comments Mon, 07 Oct 2013 18:51:03 +0000 http://www.steamykitchen.com/?p=28629 On the dinner plate, Chicken has been the reigning king of fowl for far too long. I’ve been asking my meat market to stock a more diversified fresh poultry section, but apparently, I’m the only fool asking for such. Any poultry other than chicken and ground turkey gets banned to the frozen foods department: quail, duck, goose and turkey. (Guinea ...

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On the dinner plate, Chicken has been the reigning king of fowl for far too long. I’ve been asking my meat market to stock a more diversified fresh poultry section, but apparently, I’m the only fool asking for such. Any poultry other than chicken and ground turkey gets banned to the frozen foods department: quail, duck, goose and turkey. (Guinea fowl, partridge, pheasant and pigeons can be had but only on special order).

I’m on a quest to lay off chicken for a while and explore some of the “other poultry”- both in the kitchen as well as on our homestead. While it’s a little too early to talk about the 20, 18, 17 duck eggs that we’re incubating (they’ll hatch this week), our plan all along is to raise our own meats.

Smoked Duck and Chinese Steamed Buns Recipe

Oh, before any of my readers freak out, no we haven’t cooked Duckie Momo or Nibbles. Both of them are on the “protected list” and are considered our pets. 

The past two weeks of recipe testing were devoted to taking one of the most elaborate Chinese dishes and creating a no-fuss, simple recipe that anyone can make.

Smoked Duck and Chinese Steamed Buns Recipe

Have you ever tried one of China’s most celebrated dishes – the sublime Roast Peking Duck with its crackling, crispy skin served in a fluffy Chinese steamed bun? It’s a complicated, multi-step recipe that involves air-drying the duck, blowing the duck to separate the skin from the body (essential to get the crackly-thin skin), pouring boiling water over the duck to tighten the skin, and roasting the duck while hanging (the duck, not you). If you’re interested, Serious Eats has an easier version.

Smoked Duck and Chinese Steamed Buns Recipe

I wasn’t interested in getting my version of the recipe to match Peking Duck, but rather to create a recipe that we could build on and that any kitchen novice to tackle. I distilled the dish to just 3 main ingredients.

1) duck
2) green onion (scallion)
3) bun made with a brilliant secret ingredient

Prep and hands-on cooking is less than 1 hour. (The duck will take longer in the oven, but it’s inactive, hands-off babysitting)

Smoked Duck and Chinese Steamed Buns Recipe

Roasting the Duck

The original Peking Duck is slathered and basted with a sweet/salty liquid of soy sauce and honey. I opted to simply season the duck with salt and pepper. Why make it any more complicated than than, when the duck itself has such incredible flavor?

I’m using our outdoor wood-fired grill from Memphis Grills, which acts as our outdoor oven. Yes, it’s wood-fired! We use 100% hardwood wood pellets that fuel the grill. It’s cleaner and healthier than charcoal and gives everything we cook a natural wood-fired taste.

You can roast your duck in your oven or out in your BBQ grill.  The most foolproof method of cooking duck is low and slow to keep the meat moist and tender — and then finish off with a blast of high heat to crisp up the skin.

Smoked Duck and Chinese Steamed Buns Recipe

Green Onion Goodness

In Asian cookery, green onion (or scallion) is used more than just for garnish. Raw green onion, cut into very thin, long slivers  and soaked in ice-cold water adds curly crunch texture! Plus, soaking it in water mellows out the spicy/harsh flavor of raw green onion. Give it a try. Here’s a more in-depth post on how to do this as a garnish.

In addition to curly-crunchies, I also minced some of the green onion with salt and flash-cooked with smoking-hot cooking oil to make “Scallion Oil.” It’s easy. It takes 5 minutes.

Smoked Duck and Chinese Steamed Buns Recipe

Cheater Chinese Steamed Buns

Okay, get ready for my secret ingredient. Prepared dough! This is a trick I learned from my Mom. A can of prepared sourdough biscuit dough creates light, fluffy, pillowy steamed buns!

All you have to do is roll out the dough discs into ovals and fold over. Steam for 8 minutes. Done.

The only thing missing now is the Sweet Chili Sauce, which you can make yourself, purchase (try finding Mae Ploy brand) or use purchased sweet plum sauce.

Roasted Duck with Chinese Steamed Buns Recipe Video

 

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Smoked Duck with Chinese Steamed Buns Recipe

Servings: 8-10 Prep Time: 45 minutes Cook Time: 2 hours
chinese smoked duck and steamed buns featured-9948

You'll also need roasting pan with rack (if oven cooking). I do not truss the duck (tie duck legs together), because I find that it's unnecessary - the bird cooks more evenly if you don't truss. Plus, an untrussed duck is easier to carve.

Regarding the prepared dough in a can: Look for the regular sized cans (the giant, fat "Grands" are too big). From my testing, the sourdough biscuits work the best, but buttermilk biscuits also work too.

Ingredients:

1 whole duck
kosher salt and pepper
1 large bulb ginger, sliced
1 whole garlic bulb, cut in half
8 stalks green onion/scallion)
1/2 cup cooking oil (rice, vegetable, canola or peanut)
2-3 cans prepared sourdough biscuit dough
1 tablespoon white vinegar
Prepared Asian Sweet Chili Sauce or Plum Sauce

Directions:

Preheat oven or grill to 300F

1. To clean the duck, I like to give it a little salt rub to thoroughly clean the skin. Rub a handful of kosher salt all over the duck. Give that duck an exfoliating scrub! Rinse all salt away and pat dry. Season duck with salt and pepper, inside and outside. Cut away and discard any extra fat. Stuff the duck with the ginger and garlic. I like to sew the cavity shut, but it's not necessary.

OVEN COOKING: Place duck, breast side up in roasting pan with rack. Roast duck at 300F for approximately 45 minutes per pound, or until internal temperature of duck is 160F. Turn up the heat to 450F and roast an additional 5-8 minutes to crisp up the skin.

GRILL COOKING: Prepare for indirect cooking at 300F. Have a drip pan as well - the duck is very fatty and you'll want something to catch the fat. Roast until internal temperature of duck is 160F, approximately 45 minutes per pound. Turn up the heat to high and roast an additional 5-8 minutes to crisp up the skin.

2. While the duck is cooking, let's prepare the scallions and bun.

SCALLION OIL: Mince 4 stalks of green onion. Place in a large, heat-proof bowl (like Pyrex or Corningware). Set aside.

CURLY-CRUNCHY SCALLION: With the remaining 4 stalks of green onion, slice as thin as you can at a very steep angle. Place in a bowl of ice water.

BUN: Flour clean surface to work on. Roll each biscuit into a oval shape. Fold over in half and place on a square of parchment paper. Cover with plastic wrap and set on counter until ready to cook.

3. Once the duck is cooked, remove from grill or oven and let rest while we steam the bun and make the Scallion oil.

BUN: In a large wok, bamboo steamer or large saute pan, add 2 cups of water with 1 tablespoon white vinegar. When boiling, steam the buns for 8 minutes on medium heat.

SCALLION OIL: While the buns are steaming, in a small pot or frying pan, heat up the 1/2 cup of cooking oil until the oil begins to smoke. Carefully pour the super-hot oil over the minced scallions and salt, mix well.

4. Carve the duck at the table, slice the duck breast into very thin slices to eat in between the steamed buns! Add a little Scallion Oil, Curly-Crunchy Scallion and Asian Sweet Chili Sauce.

 

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Tofu Prosciutto Panini http://steamykitchen.com/27918-tofu-prosciutto-panini-recipe-video.html http://steamykitchen.com/27918-tofu-prosciutto-panini-recipe-video.html#comments Wed, 24 Jul 2013 13:27:29 +0000 http://www.steamykitchen.com/?p=27918 You probably did a double-take on that recipe title. Tofu? In a Panini? Just try it and you’ll be surprised at how well it does work. Tofu is one of the most versatile foods out there, it plays nice with other foods and just blends in. I’ll be creating a series of tofu recipes, as I’m working with an American ...

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Tofu Prosciutto Panini Recipe

You probably did a double-take on that recipe title. Tofu? In a Panini? Just try it and you’ll be surprised at how well it does work. Tofu is one of the most versatile foods out there, it plays nice with other foods and just blends in.

Tofu Prosciutto Panini Recipe

I’ll be creating a series of tofu recipes, as I’m working with an American company called Morinaga, based in Torrance, California. Their tofu, Mori-nu is a silken-style tofu that comes in a sealed packaging* that allows the tofu to be free from the harmful effects of light, oxygen, and microorganisms without preservatives or irradiation. 

Tofu Prosciutto Panini Recipe

I love the packaging – it stores safely in the pantry (no refrigeration needed until you open it) so you can always have tofu handy.

*This modern packaging system was voted “the #1 food science innovation of the last 50 years” by the prestigious Institute of Food Technologists because it increases nutrient retention and flavor while ensuring food safety.

Tofu Prosciutto Panini Recipe

The recipes I’ll be creating will focus on unexpected ways you can use tofu, like in this Tofu Prosciutto Panini recipe. The silken tofu actually looks like melted fresh mozzarella!

Tofu Prosciutto Panini Recipe Video

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Tofu Prosciutto Panini Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 5 minutes
tofu-prosciutto-panini-recipe-featured-9492

For a gluten-free version, use gluten-free bread. The fresh mozzarella in the recipe is optional, I love the sandwich with or without it. Here's a tip - if you are not using fresh mozzarella, be generous in seasoning with salt and pepper to give the tofu some extra flavor.

Ingredients:

8 slices bread (I like good crusty Italian bread)
2 tablespoons olive oil
8 thin slices prosciutto
4 ounces silken tofu (firm) thinly sliced (I used Mori-nu brand)
2 medium tomatoes, sliced
4 ounces fresh buffalo mozzarella, sliced
8 leaves fresh basil
salt and pepper
4 teaspoons balsamic vinegar

Directions:

Heat panini press to medium-high heat. Brush one side of the bread with olive oil. For each sandwich, layer on the prosciutto, tofu, tomatoes, fresh buffalo mozzarella and basil. Generously season each sandwich with salt and pepper. Drizzle 1 teaspoon of balsamic vinegar on each sandwich. Close the sandwich, and brush the outside of both bread slices with olive oil. Place sandwich in panini press. Cook for 4 minutes or until the panini is browned.

Alternatively, you can grill these sandwiches in a grill or frying pan over medium-high heat until golden brown on both sides and heated through. Serve warm.

 

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Vietnamese Spring Rolls with Slow Cooker Pork http://steamykitchen.com/23642-vietnamese-spring-rolls-slow-cooker-pork-recipe.html http://steamykitchen.com/23642-vietnamese-spring-rolls-slow-cooker-pork-recipe.html#comments Wed, 10 Oct 2012 19:41:35 +0000 http://steamykitchen.com/?p=23642 (Video) Vietnamese Spring Rolls with Slow Cooker Orange Coriander Pork. Simple slow cooker recipe! Watch step by step video on how to roll Vietnamese Spring Rolls.

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Vietnamese Spring Rolls with Slow Cooker Pork Recipe

I’ve been waiting MONTHS to share this video with you! We shot a series of cooking videos in Seattle back in June, when I was in town speaking at the BlogHer Food conference and tickling oysters.  The videos were produced by the National Pork Board and Costco, featuring pork and a few of my blogger friends – Sandy & Paul (Reluctant Entertainer), Diana (Eating Richly), Jenny (Picky Palate), Jessica (The Novice Chef), Lauren (Lauren’s Latest), Amanda (Kevin & Amanda).

I wanted to create a magical day for the gals, so we arranged to have a B-I-G stretch limo pick up all of us.

The limo was complete with sparkling disco lights, rockin’ music, lava lamps (all we were missing was a stripper pole in the middle).

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

Prior to shooting the video, each of us went through hair, makeup, food styling and video talent coaching. Some of the gals had never been on camera before, so it was important to get some tips and guidance from an industry pro.

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

So um, what does a video coach teach you? Well, uh….

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

You don’t realize how much you use these filler words until you tape yourself. I tend to use these fillers when I’m transitioning between finishing one sentence and not knowing what my next sentence would be quite yet.

Coach’s advice to me?

Now.

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

Honestly, I don’t remember what he said. Something about NOW.

Next up, hair and makeup. This is what it takes to make me “camera-ready.”

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

HOLD STILL, JADEN! | That’s the lovely Diana, who’s expecting a BOY!

Vietnamese Spring Rolls with Slow Cooker Pork RecipeVietnamese Spring Rolls with Slow Cooker Pork Recipe

Since we were shooting 5 different recipes with multiple bloggers, we also had a couple of food stylists help us cook, prep and pretty up the food. Each dish had to be planned out, including colors of napkins, the type of platter and what ingredient goes where.

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

And…..ACTION! (look closely! It’s an iPad!)

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

The cameras and lights can be a little intimidating if you’re not used to them. There were 3 cameramen, a sound guy, a lighting guy, a producer, food stylists, PR reps, the Pork team and then all of us.

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

In between takes, hair and makeup sneak in to touch up.

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

Put 8 food bloggers in a room, turn on a video camera, and you’re sure to get some bloopers! See end of post for the blooper reel!

Big thanks to Pork Board and to Costco for producing these videos! My dish that I made with pork was Vietnamese Spring Rolls with Slow Cooker Pork. I used Sirloin Tip Roast – a very lean and flavorful cut perfect for roasting and slow cooking. It feeds a big crowd on a small budget! Enjoy the recipe!

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

How to roll Vietnamese Spring Rolls

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Vietnamese Spring Rolls with Slow Cooker Pork Recipe

Servings: 8 to 10 Prep Time: 10 minutes for the pork + 25 minutes for assembly Cook Time: 3 3/4 hours
Vietnamese-Spring-Roll-Pork-Recipe-feature-16

Please watch the video for detailed wrapping instructions. For the dipping sauce, purchase Sweet Chili Sauce, usually found in regular supermarkets, in the Asian section. It's sold in glass bottles and is bright orange/red in color. The Sweet Chili Sauce is sweet, and not too spicy. Alternatively, you could use other sweet sauces like "Duck Sauce" or "Sweet Plum Sauce".

If you don't have a slow cooker - roast the pork in the oven, 275F for 4 hours.

Ingredients:

FOR THE ORANGE CORIANDER PORK
2 pound boneless pork sirloin tip roast
1 teaspoon ground coriander
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 onion, cut into thick slices
1 orange, cut into 1/4-inch-thick rounds (do not peel)
1 cup orange juice
1 cup canned chicken broth
2 tablespoons fish sauce or soy sauce
2 teaspoons finely chopped fresh ginger
6 garlic cloves, smashed under a knife & peeled

FOR THE ROLL ASSEMBLY
one 8-oz. package (8-inch-diameter) rice spring roll wrappers (22 wrappers)
2 cups matchstick cut carrots
1 cucumber, cut into matchstick (English or Japanese cucumber preferred)
1 medium red bell pepper, cut into matchsticks
2 cups packed baby spinach leaves
sprigs of fresh mint and basil leaves
1 cup prepared Sweet Chili Sauce

Directions:

FOR THE SLOW COOKER PORK
Season pork roast with coriander, salt and pepper. To the slow cooker, add orange juice, broth, fish sauce, garlic and ginger. Scatter half the onion and orange in the slow cooker, top with pork, then add remaining onion and orange on top of the pork. Cover and cook on low until an instant-read thermometer inserted in the center of the pork registers 160F, about 3-4 hours. Transfer the pork to a carving board. Rest for at least 15 minutes.

FOR THE ASSEMBLY:
Slice pork across the grain into very thin slices. Divide into 22 portions. Half-fill a wide bowl with warm water. For each roll, dip 1 wrapper for 5 seconds. Shake
off the excess water from the wrapper and place on clean and dry surface. The rice paper will still be a little stiff, but don't worry, it will soften up. Fold the rice paper in half to make half-moon shape. Place 1 portion of pork at the bottom of the wrapper and top with carrot, cucumber, bell pepper, spinach leaves and herbs. Roll up the wrapper tightly. Place roll on a platter and cover with a barely damp towel to keep moist. The rolls can be made and refrigerated up to 2 hours ahead. Serve chilled with the Sweet Chili Sauce for dipping.

Our Blooper Reel!

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Super Frico Grilled Cheese Sandwich http://steamykitchen.com/21442-super-frico-grilled-cheese-sandwich.html http://steamykitchen.com/21442-super-frico-grilled-cheese-sandwich.html#comments Wed, 25 Apr 2012 16:40:39 +0000 http://steamykitchen.com/?p=21442 Usually, the kitchen is loud….or should I say “lively” – the boys are running through with their Nerf guns, old-school Madonna playing on Pandora, me singing, “borderline….feels like I’m going to lose my mind…you just keep on pushing my love….” and Coco at my feet, waiting for me to drop a morsel of food as I fling my arms trying ...

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Usually, the kitchen is loud….or should I say “lively” – the boys are running through with their Nerf guns, old-school Madonna playing on Pandora, me singing, “borderline….feels like I’m going to lose my mind…you just keep on pushing my love….” and Coco at my feet, waiting for me to drop a morsel of food as I fling my arms trying to dance my Madonna.

Yeah, that’s usually the scene.

Last week, I was alone in the house during the day – the kids were at school and Scott was in New York to be with his very ill dad – my kitchen was very quiet. I liked it that way, I had forgotten how the sounds of cooking can be soothing.

the “pop” as my sharp knife breaks and pierces the skin of a taut, ripe tomato.

chorus of scratching as I grate parmesan cheese.

gentle tzzzzssssss of bubbling butter in a pan.

if you can hear with your eyes, the sucking and drawing up of hot melted butter into the spongy pores of the bread.

fllllueeaappp as the face of the sandwich falls back on the pan after you flip it.

zzzahhhhhhhh as grated parmesan relaxes, melts and spreads out.

(smile) thanks for listening….

This recipe is from my friend, Michael Natkin, who happens to have one of the most happy smiles I’ve ever encountered. Michael runs Herbivoracious blog, which is all about vegetarian recipes. His very first book is just out – Herbivoracious and I’m so giddy proud of him.

Of all the recipes, I chose Super Frico – only because after seeing that recipe name, I couldn’t stop singing, “She’s a super frico, super frico. She’s super-frico, yow”

Come on! Be a dork and sing with me!

That sandwich is pretty kinky
It’s a super frico
The kind of lunch you read about
In foodie magazines

That cheese is pretty wild now
It’s a super frico
I really love to taste it
Every time we meet
She’s all right, she’s all right
That sandwich all right with me, yeah

Super Frico, baby

Make your standard grilled cheese sandwich (I like adding tomato to mine)

Remove the sandwich and sprinkle in your grated parmesan cheese, roughly in the same size as the sandwich.

Once it gets a little bubbly and melty, put your grilled cheese on top.

Press with a ginormous spatula to weld the cheese to the sandwich.

Lovely.

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SuperFrico Grilled Cheese Sandwich Recipe

Servings: 1 Prep Time: 5 minutes Cook Time: 10 minutes
super-frico-grilled-cheese-sandwich-recipe-344-2

Recipe from Herbivoracious Cookbook by Michael Natkin. Michael says, "Everyone knows the best part of a grilled cheese sandwich (not to mention lasagna, gratin, mac & cheese, ...) are the bits where the cheese gets brown and crispy. So one night I said to myself, why can't there be more crispy? What happens if I just make a frico (cheese crisp) right there in the skillet and weld it to my already delicious grilled cheese? Would this not be a fine extension of an already superb late-night supper?

The answer was a resounding yes, so much so that I don’t make grilled cheese any other way now. It only takes a minute or two more than the standard sandwich, but the extra dimension of texture takes it to a whole new level."

Ingredients:

1 tablespoon butter
2 slices bread
2 slices provolone cheese (or other cheese of your choice)
2 slices tomato
1/4 cup grated Parmigiano-Reggiano (use large holes of box grater)

Directions:

1. Heat a nonstick skillet over medium heat with the butter. When the butter is melted. Lightly moisten both pieces of bread in the butter. Top one slice of bread with the provolone and tomato and cover with the other slice of bread. Cook until golden brown on both sides, flipping a couple of times.

2. When the basic grilled cheese is done, remove it from the pan. Turn the heat to medium. If the pan seems very dry, melt a touch more butter in it. Sprinkle the Parmigiano in the still-hot skillet, in a shape roughly the same as the sandwich.

3. Now watch closely, as the cheese melts. You'll see the fat start to cook out and the cheese begin to brown and crisp. When it has just begun to brown, put the sandwich back on top and press down with a large spatula to weld the frico to the bread. Let cook for one more minute then serve.

Stuff from the store

Need a cheese grater? I love this one.

I’m a big fan of fat spatulas…this one is nonstick.

Best Parmegiano Reggiano – big love for Whole Foods, the only company I know who has “crack parties

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Broccoli Spanakopita http://steamykitchen.com/20999-broccoli-spanakopita-recipe.html http://steamykitchen.com/20999-broccoli-spanakopita-recipe.html#comments Mon, 19 Mar 2012 16:14:00 +0000 http://steamykitchen.com/?p=20999 Rule #1 of food blog design: Never launch a new design or features the day before you go on vacation or travel. I thought I had learned this lesson, oh…..5 WordPress themes ago, but apparently I underwent a momentary lapse of good judgement last Friday. Not only were we going on a family vacation at Disney World, but we were ...

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Broccoli Spanakopita Recipe

Rule #1 of food blog design: Never launch a new design or features the day before you go on vacation or travel.

I thought I had learned this lesson, oh…..5 WordPress themes ago, but apparently I underwent a momentary lapse of good judgement last Friday. Not only were we going on a family vacation at Disney World, but we were hosting Food Blog Forum in Orlando at Disney World for 100 attendees and their families. (More on those fun times in another post!)

Scott and I started getting emails from readers that, “Your site be broke!” as one so eloquently wrote. But our energy was dedicated to creating magical moments for FBF attendees and our boys, and not for freaking out on a broke site. So we stopped checking emails and just had fun.

It was harder than I’m making it sound. There’s no such thing as “stop checking emails” or “turning off phones” for geeks like us. But we did our best and you know what? Our weekend was one of the best eeeevvveerrrrr!!!

Broccoli Spanakopita…or Broccolikopita

Spanakopita is a Greek pastry, usually filled with spinach and feta cheese folded in layers of filo dough. Most of the time, I see them folded into triangles (kinda like how you fold an American flag), but I decided that rolls were easier to shape, easy enough for my boys to help me in the kitchen.

 

Broccoli Spanakopita Recipe

Instead of spinach, we used fresh broccoli, something we had plenty of in the garden. Crispy, flaky and savory.

Broccoli Spanakopita Recipe

The first step is to lightly saute the onions, garlic and broccoli in olive oil. Season with a pinch of ground nutmeg and salt and pepper.

The broccoli should still be a little crunchy and bright green. Let the pan cool a bit and then stir in the raw egg. If the pan is too hot, the egg will cook. Remember, this all goes in the oven later for 20 minutes, so everything will be perfectly cooked.

Lay out a sheet of filo, brush with melted butter, then add another sheet. Spoon a couple tablespoons of the broccoli filling in the middle, near the bottom.

Fold over both sides.

Roll up.

Broccoli Spanakopita Recipe - rolling

Once you’re done with all of the rolls, brush the tops with butter.

Bake for 20 minutes and serve hot!

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Broccoli Spanakopita Recipe

Servings: Makes 10 rolls Prep Time: 20 minutes Cook Time: 20 minutes
broccoli-spanakopita-recipe-429.jpg

Ingredients:

2 tablespoons olive oil
1/2 onion, diced
1 clove garlic, finely minced
1 head broccoli, finely chopped
pinch ground nutmeg
salt and freshly ground black pepper
1/2 teaspoon fresh lemon juice
3/4 cup feta cheese
1 egg, whisked
20 sheets filo dough (about 1/2 package), covered with barely-damp towel
4 tablespoons melted butter

Directions:

1. Heat a large saute pan over medium-high heat. Swirl in the olive oil and saute the onions until transluscent. Add in the garlic and the broccoli and saute for 3 minutes, or until the broccoli is just starting to get tender but still bright green. Season with nutmeg, salt, pepper and lemon juice. Remove from heat and let cool until no longer steaming. Stir in the egg and the feta cheese.

2. Preheat oven to 400F.

3. Lay 1 filo sheet on clean surface. Brush completely with melted butter. Lay another sheet on top. Spoon 2 tablespoons of the broccoli filling 1" from the bottom edge, in the middle. Fold the left side of the filo sheet over, then fold the right side over. Fold the bottom edge towards to top and roll. Place on baking sheet seam side down. Brush the top with melted butter. Repeat with remaining to make 10 rolls.

4. Bake for 20 minutes or until tops are golden brown and crispy.

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Hot Dogs with Kimchi Relish http://steamykitchen.com/19009-hot-dogs-with-kimchi-relish-recipe.html http://steamykitchen.com/19009-hot-dogs-with-kimchi-relish-recipe.html#comments Mon, 24 Oct 2011 21:18:43 +0000 http://steamykitchen.com/?p=19009 A favorite American street food gets a makeover for the Korean palate.

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I’ve been on a kimchi rampage lately, using it like relish for everything like hot dogs, hamburgers, eggs and even making kimchi butter to top a perfectly grilled steak. Kimchi goes with everything. I think most would expect me to also say that, “the spicier, the better” but in reality, I’m not a dragon-mouth chili-head. I do enjoy chilies, but just the milder version. In fact, in my cookbook, I couldn’t even decide how to spell chile: Chile, Chili or Chilli or Chillie.

In many Asian countries, the correct spelling is Chilli with a double-L. I had an entire convo with Michael Ruhlman about this and he pulled up some reference guide by some famous food historian dude. So, I went with “chili” for the book. But honestly, I think I’m a single-L and an E gal, so from now on, “chile” it is.  Okay, okay, I just can’t do it. I can’t argue with Ruhlman. CHILI.

This recipe is from The Kimchi Chronicles by Marja Vongerichten, and if you recognize that last name, you’ll know her husband is the one and only Jean-George Vongerichten, or as I affectionately call “J-Vo”

Marja is Korean and the cookbook is a collection of Korean American recipes that her family enjoys. Most of the recipes are accessible for the home cook, with a couple of odd-ball dishes that J-Vo had a hand in (not in a bad way) – like Korean Baeckeoffe and Jeju Bouillabaisse.

Some of my favs from the book:

Spice-Rubbed Korean Chicken – uses gochugaru (Korean red pepper powder)
Bibimbap
Kimchi Fried Rice
Kimchi Bloody Mary

For the Korean food lover, I absolutely recommend this book!

 

The Kimchi Chronicles, by Marja Vongerichten is available on Amazon)!


Photo Credit: Andre Baranowski

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How to make Kimchi Relish

Start with half a cup of kimchi in a bowl. Add 2 teaspoons of rice vinegar.

Then, add 2 teaspoons of honey. Mix well and serve on top of your next hot dog.

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Hot Dogs with Kimchi Relish

Servings: serves 4 Prep Time: 5 minutes Cook Time: 10 minutes
Hot Dogs with Kimchi Relish Recipe

Recipe from Marja Vongerichten, The Kimchi Chronicles

In this recipe, my most favorite American street food gets a makeover for the Korean palate. Jean-Georges created a kimchi relish that's made sweet with honey and sour with rice vinegar. All you need is a baseball game and you're good to go.

Ingredients:

1/2 cup kimchi, thinly sliced
2 teaspoons honey
2 teaspoons rice vinegar
4 hot dogs
4 hot dog rolls
4 tablespoons Korean hot mustard

Directions:

Preheat a grill to high or preheat a ridged cast iron grill pan over high heat.
Mix together the kimchi, honey, and vinegar in a small bowl.
Grill the hot dogs until browned and crispy, and lightly grill the rolls until they're golden brown. Put the hot dogs in the rolls and top each one with 1 tablespoon mustard and one-quarter of the kimchi relish.

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