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 Clams Casino http://steamykitchen.com/6741-clams-casino-recipe-bacon.html http://steamykitchen.com/6741-clams-casino-recipe-bacon.html#comments Wed, 29 Apr 2015 13:04:07 +0000 http://steamykitchen.com/?p=6741 What you’ll learn: Instead of soggy, tasteless breading, try topping your Clams Casino with crisp, smoky bacon. Garlicky butter is spiked with a little white wine, grated Parmesan cheese and fresh parsley. Use rock salt or crinkled aluminum foil as “nests” to stabilize the clams. Ditch the old-school Clams Casino recipe that’s usually covered with a soggy, tasteless breading. Why ...

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Clams Casino Recipe with Bacon

What you’ll learn:

  • Instead of soggy, tasteless breading, try topping your Clams Casino with crisp, smoky bacon.
  • Garlicky butter is spiked with a little white wine, grated Parmesan cheese and fresh parsley.
  • Use rock salt or crinkled aluminum foil as “nests” to stabilize the clams.

Ditch the old-school Clams Casino recipe that’s usually covered with a soggy, tasteless breading. Why would I want to hide my precious clam under baked breading?

If there’s anything that’s going cover the clams — it’s should be BACON! This is a simple Clams Casino Recipe with Bacon, and everything cooks in the oven. Look for littleneck or cherrystone clams.

Clams Casino Recipe with Bacon

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Clams Casino Recipe with Bacon

Servings: 4-6 Prep Time: 10 minutes Cook Time: 20 minutes
Clams Casino Recipe Bacon

Tips:
The rock salt is not neccessary, but I find it really helpful to stabilize the clams on the baking sheet. If you don't have rock salt, use a large sheet of aluminum foil and crinkle up it a bit to use as "nests". You might have to use 2 large sheets to cover the pan.

The bacon cooks the same time in the oven as the clams. Just keep an eye on the bacon to make sure it doesn't over cook. At Step 5, if the bacon still needs a bit more time (especially if it's thick-cut bacon), go ahead and move it to the upper rack and let it finish crisping up.

Ingredients:

24 clams (littlenecks or cherrystones), scrubbed
3 tablespoons unsalted butter, melted
3 tablespoons dry white wine
3 tablespoons minced fresh parsley
1 clove garlic, finely minced (I like using a garlic press)
salt and pepper, to taste
3 tablespoons grated Parmesan cheese
4 slices bacon
lemon wedges, for serving
rock salt, for cooking

Directions:

1. Preheat the oven to 400F with one rack in upper third of the oven and the other in center of oven. Line two baking sheets with aluminum foil. In the first baking sheet, arrange the bacon slices in a single layer. Bake in oven in the center rack while you proceed with the next step.

2. In the other lined baking sheet, arrange the clams in a single layer. Place this in the upper third of the oven. Bake for 6-7 minutes, until the clams have opened. Larger, cherrystone clams will take a little longer. Carefully remove the baking sheet with the clams (be careful, there may be juices in the pan) to a large bowl, along with the juices to let cool. You can return any unopened clams back to the oven for another minute or so, to see if they open. Discard any unopened clams after that.

3. Arrange a big spoonful rock salt on the still-lined baking sheet in 24 small piles, one for each clam. When the clams are cool enough to handle, pry open and discard the top shell. Collect the clam juices as you go in a medium bowl. Use a paring knife or small spoon to loosen the clam from the bottom of the shell. This will make it easier to eat. Place the clam onto the rock salt bed, snuggling it in, so that the rock salt stabilizes the clam. Repeat with remaining clams.

4. To the reserved clam juice bowl (double check for any shell bits), mix in the melted butter, wine, parsley and garlic. Season with salt and pepper, to taste (also, remember you have salty bacon and Parmesan to add as well). At this point, I like to check on the bacon, to make sure it's crisping up nicely. If the bacon looks done, go ahead and remove it.

5. Spoon a little of the butter mixture into each clam half. Top each clam half with the grated Parmesan cheese. Bake the clams in the upper rack for 5 minutes, until the butter is bubbling a bit. The bacon should be perfectly cooked at this time, too. Remove the clams and the bacon from the oven. Cut the bacon into 24 pieces, top each clam with the bacon. Serve with lemon wedges.

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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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Steak with Kimchi Butter http://steamykitchen.com/20773-steak-with-kimchi-butter.html http://steamykitchen.com/20773-steak-with-kimchi-butter.html#comments Mon, 23 Mar 2015 17:07:00 +0000 http://steamykitchen.com/?p=20773 A couple of years ago, Todd, Diane and I flew to NYC to work on a small video project with the French Culinary Institute. We met up at the hotel on the first day and after a 14.63 second hello, we jumped into a cab and headed to Momofuku Saäm Bar. If you know us, food is on our minds ...

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A couple of years ago, Todd, Diane and I flew to NYC to work on a small video project with the French Culinary Institute. We met up at the hotel on the first day and after a 14.63 second hello, we jumped into a cab and headed to Momofuku Saäm Bar. If you know us, food is on our minds – ALL THE TIME. We’d rather stay in a clean hotel in the crappy part of town to save money — so that we could spend it on food…..which we did.

Our hotel….err….motel was nice, tidy but sooo small. If I wanted to stretch out my arms, I’d have to open the door to so. And I’d probably even hit the elevator button in the same motion.

But enough about the hotel, back to the food.

At Momofuku Milk Bar, we saw little jars of Kimchi Butter for sale (see DL’s mention and photo of the jar), and I was so tempted to buy a gallon to bring home with me, but I don’t think TSA would appreciate a vat of butter in my carry on.

Kimchi butter is spicy, savory, a touch of sour and is awwwwwesome on steak, burgers, vegetables or eggs. Psssstttt…..great hangover breakfast: scrambled eggs cooked with kimchi butter and a side of bacon.

Here’s my version that includes chopped kimchi, a spoonful of miso (for savory) and some good butter. Other things you can add to make your own – a few shakes of fish sauce, finely minced garlic, finely grated fresh ginger and Korean chili powder to make it more spicy.

Add everything to your food processor and whiz, whirl until everything has come together nicely. Or, if you like, just chop everything by hand and mix in a bowl.

You can put this in a jar and refrigerate, but I like to make Kimchi Butter logs that I can refrigerate or freeze. When I need some, I just cut off a piece of the log and return the rest to the freezer.

Kimchi Butter Logs

I use a sushi mat to make rolling a lot easier, but you really don’t need to if you don’t have one.

Lay the sushi mat on the counter with the slats going horizontal. Lay a large piece of plastic wrap on top.

Spoon the Kimchi Butter onto the plastic wrap.

Wrap the bottom edge of the plastic wrap up and over and shape loosely into a log shape. Try to keep a 1.5″ edge of plastic wrap  on both sides.

Grab the bottom of the sushi mat and roll on top of the log.

Now use two hands – right hand is pulling back on the mat to tighen the log. The other hand is holding the edge of the mat out. Notice that the edge of the mat (in my left hand) stays on top – do not let that edge tuck under the Kimchi Butter. Keep tugging and tightening until the Kimchi Butter is a nice, solid, evenly sized log. (this is also the way to make sushi rolls too)

Ta-da! Twist the ends and refrigerate or freeze.

Or you could just skip all this fancy rolling and place the Kimchi Butter in a jar or plastic tub to refrigerate.

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Steak with Kimchi Butter Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 20 minutes
Steak-Mushroom-Kimchi-Butter-Recipe-4916.jpg

Use this savory kimchi butter for so many things! Mix with steamed or roasted vegetables; cook with scrambled eggs; on a burger.

You can also store kimchi butter log in the freezer and just cut off what you need. For a spicier version, you can add a 1/4 teaspoon of Korean chili powder (or cayenne powder).

Ingredients:

FOR THE KIMCHI BUTTER:
1/4 cup prepared kimchi, finely chopped
1 teaspoon miso paste
1/2 cup butter, softened
FOR THE STEAKS:
4 steaks of your choice
12 ounces fresh mushrooms, sliced
2 teaspoons soy sauce
1 tablespoons fresh chives, minced
1/4 cup prepared kimchi, for garnish (optional)

Directions:

1. To make the Kimchi Butter - combine the kimchi, miso paste and butter (you can chop the kimchi by hand or add everything in a food processor give it a good whiz). Store Kimchi Butter in a jar or make a log (see photos above).

2. Preheat a large grill pan and grill the steaks to your liking. For 1" steaks medium-rare, I like to grill each side for 5 minutes on high heat. Then turn the heat to low, cover steaks loosely with tin foil and let finish cooking for an additional 3 minutes.

3. Remove the steaks to a plate to let rest. Return the same pan to the stove and turn heat to medium-high. Add 2 tablespoons of Kimchi Butter to the pan. When the butter is bubbling, add in the sliced mushrooms and cook for 5-7 minutes until tender. Stir in the soy sauce and the fresh chives. Serve mushrooms on top of the steaks with a side of kimchi.

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Guinness Corned Beef with Cabbage http://steamykitchen.com/14556-guinness-corned-beef-with-cabbage-recipe.html http://steamykitchen.com/14556-guinness-corned-beef-with-cabbage-recipe.html#comments Sat, 14 Mar 2015 13:13:27 +0000 http://steamykitchen.com/?p=14556 Guinness Corned Beef with Cabbage Recipe with step by step photos.

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What you’ll learn:

  • Using Guinness beer or an Irish Stout instead of water dramatically increases the flavor of the corned beef. The resulting sauce is dark, rich, complex flavor.
  • Beef brisket is usually packed in a solution of salts and preservatives – discard the solution and rinse beef before cooking.
  • Cooking in the oven, low and slow guarantees moist, flavorful, incredibly tender corned beef recipe.
  • Cooking the vegetables separately prevents the vegetable from overcooking and becoming mushy.

For several years, I used to work for Guinness, based in the San Francisco offices. Actually, I worked for their parent company, Diageo, working on a top-secret technology project and then moving on to their wine portfolio, helping them build their Internet strategy.

One of the perks of working for Diageo, was a trip to Scotland and London, and being immersed in the world of Guinness – from culture to dozens of recipes featuring Guinness as an integral ingredient. Unfortunately, we didn’t have time to make a side trip to Dublin, but perhaps in the near future, with my family.

Since that time, I’ve learned to use Guinness in place of water, stock and wine in recipes. It adds a deep, rich, earthy flavor profile to the dish. Naturally, Corned Beef with Cabbage featuring Guinness was a no-brainer to test.

We normally associate eating Corned Beef with Cabbage during St. Patrick’s Day, and ironically, the dish isn’t distinctly Irish — it’s more an Irish-American tradition, something we made up to go great with copious amounts of beer.

So I thought it would be fitting to braise this Corned Beef in Guinness Beer, instead of water or the “stuff” that the brisket is magically suspended in inside the package.

The “stuff” is a solution of salt, seasoning and other preservatives that I really don’t care for. It’s also incredibly salty. I always rinse the corned beef well, getting rid of the solution and then pat dry.

Why is it called “Corned Beef”?

After all these years of enjoying Corned Beef several times a year, I finally had the bright idea to actually look up why it was called “corned” beef.  Is there corn involved in the pickling process? Did a “Mr Corned” exist and it was named after him?

It turns out after a simple search, it’s an easy explanation. The beef brisket used in making Corned Beef is salt and pickle cured and the salt pellets used resemble corn kernals.

Okay, that makes sense.

How to Cook Corned Beef Recipe with Guinness and Cabbage

For the Corned Beef – you’ll need dark brown sugar, 2 bottles of Guinness, pickling spice (only if it doesn’t come in your corned beef package, onion, garlic and of course the corned beef meat that’s been rinsed very well and then patted dry.

This recipe works well either on the stove, oven or slow cooker.

Cut the onion and the garlic in half lengthwise. You’ll just need these halves.

In a large pot, combine the brown sugar and the Guinness.

Add the pickling spice, either that you’ve purchased (recommended) or the packet that comes with the meat.

Add the onion and garlic.

Then slide and snuggle in the beef.

Look at that beer froth!

We’re going to slow cook the Corned Beef in the oven, but first, let’s give it a head start on the stove and bring the beer to a simmer. Keep an eye on this – beer easily bubbles over and it’s a pain to clean. Of course, you could completely skip this route and throw this baby in the slow cooker.

After the liquid begins simmering, we’ll cover and slip it into the oven at 300F for 4-5 hours. Low ‘n slow.

I flip the meat once during the half-way point.

For the vegetables, here’s what you’ll need: cabbage, red potatoes, carrots and *whispers* Mangalitsa Pig Lard!!! Okay, you don’t need Mangalitsa Pig Lard — you could use bacon lardons (a la Michael Ruhlman, which I’ve borrowed his technique for the cabbage). But if either option just seems over the top, regular ol’ cooking oil will do just fine.

Why not throw the vegetable in with the corned beef? Well, two very good reasons:

1) The vegetables really don’t need that long to cook – I want my carrots to taste like carrots, not overcooked corned beef sauce.

2) Vegetables cooked with the meat always end up looking all brown and sad. I want my carrots to look like carrots!

Cooking them separately allows me to cook the vegetables perfectly. I add in some of the corned beef sauce to flavor the vegetables – just enough for nice flavor.

Cut the cabbage into 8 wedges, the potatoes and carrots into 3/4-inch chunks.

You’ll brown the cabbage wedges on each side. Medium heat, just a few minutes per side.

Then flip to brown the other side.

Next add the potatoes and the carrots.

Pour in 2 cups of the Corned Beef cooking liquid into the pot. The liquid is incredibly flavorful and will do wonders for the vegetables. I promise you, this is way better than just boiling cabbage in water!

Cover and cook for 15 minutes. Carefully remove the cabbage (it should be done by now) and leave the carrots and potatoes to cook for another 5-7 minutes, until they are cooked through. You can check by piercing with a paring knife or fork.

The last step is to sprinkle with freshly minced parsley.

Slice the corned beef and serve with the vegetables. Spoon some of the cooking liquid over the meat.

 

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Guinness Corned Beef with Cabbage Recipe

Servings: 6 Prep Time: 5 minutes Cook Time: 4 hours
guinness-corned-beef-cabbage-recipe-7725-2

Normally, brisket for corned beef is packaged suspended in some kind of brine loaded with preservatives and may come with a small pickling spice already. You want to make sure you rinse the brisket well, removing the thick brine. Pat very dry. You can use the small seasoning pickling spice in the package, or you can use your own spices.

You can use a slow cooker instead of cooking in oven.

Ingredients:

For the Corned Beef
2 bottles Guinness beer (or other stout beer)
2 tablespoons brown sugar
3 1/2 pound uncooked brisket for corned beef, rinsed well and patted dry
1 tablespoon pickling spice
1/2 onion
1 head garlic, halvedFor the Vegetables
1 head cabbage
1 tablespoon cooking oil
4-5 carrots, cut into 3/4-inch chunks
1 pound of red potatoes, cut into 3/4-inch chunks
2 tablespoons freshly minced fresh parsley

Directions:

1. Preheat oven to 300F. In a large pot, whisk together the beer and the brown sugar. Snuggle in the brisket, it should almost be completely covered by the beer (see photo). Add the pickling spice, onion and the garlic. Bring to a simmer on the stovetop, uncovered is best so you can keep an eye on it. Boiled-over beer is no fun to clean.

2. Once it begins simmering, cover the pot and place in oven to roast for 4-6 hours, flipping meat once during halfway point. Remove from oven. Spoon out 2 cups of the corned beef braising liquid to cook the cabbage.

3. To make the vegetables, cut the cabbage into 8 wedges. In a separate large, wide pot, heat up oil on medium-high heat. When hot, add the cabbage wedges and cook until browned, about a 3-4 minutes. Turn to brown the other side. Add in the carrots and potatoes. Pour in the reserved corned beef cooking liquid, bring to a simmer and cover the pot. Turn the heat to low and let cook for 10-15 minutes. Use tongs or a large spoon to carefully remove the cabbage and reserve. Continue cooking the carrots and potato another 5-10 minutes or cooked though (pierce with fork to check doneness). Sprinkle with parsley and plate up with the cabbage.

4. Slice up the corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving.

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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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Juicy, Savory, Grilled Kebabs http://steamykitchen.com/38272-grilled-kebab-recipe.html http://steamykitchen.com/38272-grilled-kebab-recipe.html#comments Fri, 07 Nov 2014 12:24:05 +0000 http://steamykitchen.com/?p=38272 Grilled Kebabs Recipe You’ll learn: The 1 secret ingredient that guarantees juicy, flavorful grilled kebabs Less than 30 minutes, Costs $12 for four servings Use any type of meat – beef, pork, lamb, bison, turkey, chicken 5-minute Minty Cucumber Raita I’ve been fairly tame in my adventures in Indian cooking, mainly because the mix of spices always seemed a little ...

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Grilled Kebabs Recipe

Grilled Kebabs Recipe

You’ll learn:

  • The 1 secret ingredient that guarantees juicy, flavorful grilled kebabs
  • Less than 30 minutes, Costs $12 for four servings
  • Use any type of meat – beef, pork, lamb, bison, turkey, chicken
  • 5-minute Minty Cucumber Raita

I’ve been fairly tame in my adventures in Indian cooking, mainly because the mix of spices always seemed a little intimidating. Many of my favorite Indian dishes include a long list of seven or eight different spices!

That’s why the Indian inspired recipes on Steamy Kitchen usually use a pre-made spice mix, like Garam Masala, which adds a beautiful, warm, Indian flavor to the dish. If I want real Indian food, I head out to my local “Tandoori Restaurant” to load up on the lunch buffet.

Other Indian-Inspired Recipes

Green Beans with Garam Masala & Toasted Hazelnuts
Indian Chickpea Dal with Coconut Broth
Ketchup from Scratch: Indian Spiced Ketchup Chutney
Indian Cabbage with Crispy, Crunchy Chickpeas
Indian Fish Coconut Curry

It’s a shame that up until now, I lumped all my Indian-inspired recipes into, “Hey, just throw in some GM!” Because Indian food has so much complexity in flavors, I’ve been missing out on this at home.

What’s my solution? Well, most Indian families have a spice box that holds fresh several different kinds of the most-used spices, and I found one that I really love.

Come take a look:

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This is the Kitchen Curry Master. A sealed tin set with spice packs that are refillable! I’d like to introduce you to the beautiful woman who created this product.

kebab-recipe This is Neena and her Mom. Look at those happy smiles! Here’s a little note from Neena:Hello Steamy Kitchen readers!

I’ve had a love for cooking from such a young age, stemming from the kitchen of my parents Indian restaurant in London. I put the Kitchen Master recipe book and spice collection together to help introduce more people to the simple and joyful world of authentic Indian home cooking. I hope you enjoy it!
-Neena

I decided to make a Juicy, Savory, Spice-tastic, Meaty Grilled Kebabs, using one of Neena’s recipes. You don’t need her Kitchen Curry Master – just cumin, coriander, garam masala and chili pepper.

And seriously, if you don’t have cumin or coriander – uh, hey, do what I used to do and BAM it up with just the GM (garam masala.)

The Secret Ingredient!

The secret ingredient to making these kebabs always delicious, nearly foolproof is sweet onion. Specifically, grated sweet onion. Grating a small sweet onion gives the kebabs so much wonderful flavor and keep the meat very moist. Don’t worry about any strong onion flavor – when you GRATE the onion, it breaks the onion’s cellular walls, releasing all of its stinging, spicy gas.

What’s left is a more mellow, liquid-like onion that’s tame in flavor. This is what keeps the kebabs juicy. Also, since the kebabs are made of GROUND meat, the grated onion just melts and incorporates wonderfully in the mixture. If you use chopped or minced onion, you won’t get the same effect.

If you’re worried about the onion’s gasses stinging your eyes, put on your favorite pair of sunglasses. Or a tip from Martha Stewart – place a burning candle right next to your cutting board.

secret ingredient grilled onion

Give it a try. Use the large holes of a box grater and grate an onion. This is also my secret ingredient to meatballs and meatloaf as well!

My favorite grater? The Wonder Grater set made in the USA by Jacob Bromwell, who has been making these Wonder Graters since 1930.

How to Make Grilled Kebabs Recipe Video

Here’s a superhero tip for you – add a big handful of chopped kale (leaves only, no stem) or chopped frozen spinach (defrost, squeeze & discard all water out) to add a little something extra to the Kebabs.

If you’re cooking for kids, omit the chili powder, or just add a pinch. Serve these Kebabs with a cool cucumber raita, which is really simple to make – plain yogurt + minced fresh mint + diced cucumber.

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Juicy, Savory, Grilled Kebabs

Servings: 4 Prep Time: 20 minutes Cook Time: 10 minutes
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Soak the wooden skewers in water for 30 minutes. If you are using Kitchen Curry Master, one of the spices is a mix of coriander and cumin. Just use 1.5 tablespoons of the mix instead of separating it out in the recipe.

Neena suggests making the mix and letting it marinate in the refrigerator up to overnight. I've made these kebabs without marinating - and they are just as delicious! Neena's original recipes includes 1/4 teaspoon baking soda, however I did not include that in my version. You are welcome to add the baking soda, Neena says that it helps keep the meat tender.

A bonus - add a bunch of chopped kale or spinach to the kebab mix!

Ingredients:

FOR THE KEBABS
1 medium onion, peeled
1 1/2 pounds ground pork, beef or lamb (or any combination)
2 cloves garlic, finely minced
2 teaspoons salt
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon chili powder (optional)
16 long wooden skewers, soaked in water


FOR THE RAITA
2 cups plain yogurt
1 cucumber, very small diced
1 teaspoon minced fresh mint

Directions:

Preheat the grill or preheat the oven by turning your broiler on high.

To make the Raita - combine the ingredients in a bowl.

To make the Kebabs, using the large holes of a box grater, grate the onion. In a large bowl, combine all of the ingredients and mix well with your hands.

Divide the meat into 8 equal sized balls and shape the ball around 2 bamboo skewers. (Using 2 bamboo skewers will make handling the kebabs and the grilling easier.)

Shape the meat along the stick to form the kebab, which should be approximately 1-inch (2.5 cm) in diameter.

Grill instructions: Grill over medium-high heat for a total of 6-7 minutes, turning the kebabs occasionally to cook all sides.

Broiler instructions: Broil under high heat for 10-12 minutes, turning the kebabs over once halfway during cooking.

Kitchen Curry Master and Giveaway

How to make juicy kebabs recipeGuess what? I’m giving a set away! Head over to the giveaway page to throw your name in.

The Kitchen Curry Master comes with a really good quality metal tin with rubber seal that’s designed to lock in all of the freshness, flavor and aroma of the spices. Each spice pack is refillable, for just a few dollars. It also comes with a cookbook that incluees 25 different recipes from Neena’s family. For less than $60, this makes a perfect gift for the holidays or a wedding present.

Buy Kitchen Curry Master from Neena’s website.

Don’t forget – I’m giving a Kitchen Curry Master away!

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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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Asian Rice Noodle Salad with Steak Recipe http://steamykitchen.com/37270-asian-rice-noodle-salad-with-steak-recipe.html http://steamykitchen.com/37270-asian-rice-noodle-salad-with-steak-recipe.html#comments Fri, 01 Aug 2014 13:03:06 +0000 http://www.steamykitchen.com/?p=37270 Here’s what you’ll learn: Why skirt and flank steak are perfect for this dish How to cut the steak to guarantee most tenderness Nathan’s marinating method How to cook mai-fun (skinny rice noodles) in 30 seconds How to julienne a cucumber in 30 seconds This is a recipe long overdue, the amazing Field to Fork dinner hosted by our local CSA, ...

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asian-noodles-steak-recipe-2407

Here’s what you’ll learn:

  • Why skirt and flank steak are perfect for this dish
  • How to cut the steak to guarantee most tenderness
  • Nathan’s marinating method
  • How to cook mai-fun (skinny rice noodles) in 30 seconds
  • How to julienne a cucumber in 30 seconds

asian-noodles-steak-recipe-3-2

This is a recipe long overdue, the amazing Field to Fork dinner hosted by our local CSA, Geraldson Community Farms, and Sarasota Whole Foods  was months ago! I had wanted to highlight Geraldson’s certified organic produce grown on their 20 acres and the dedication to safe, healthy produce for our small town.

But we’re currently in the middle of our choking-hot summer (so humid and hot that my eyelashes sweat) and that means it’s resting time for our fields. All of our local farms here close down or drastically reduce their growing, and I would like imagine that the teams of farmers and volunteers are off on vacation, enjoying their time off.

However, I know farmers are some of the most hard-working people…and I can’t think of a single farmer I know that takes long vacations. There’s always something that needs attention: equipment to fix, animals to tend to, fields to compost, work to be done.

I’ll have to wait until Fall, when they re-open, to show off their organic vegetables. In the meantime, let’s talk about STEAK!

Screen Shot 2014-07-31 at 12.53.42 PM
photo by the event photographer, B.Lively, at the Field to Fork dinner

asian-noodles-steak-recipe-3While Geraldson Community Farms provided all the produce for the dinner, Whole Foods here in Sarasota brought in the meat and their grillers.

I found out that Whole Foods’ meats are from animals that have never been raised with antibiotics or hormones. Also, their meats have a 5-step Animal Welfare rating system, so that you can easily identify how the animal was raised.

We chose to make this Rice Noodle Salad with Steak recipe from Whole Foods, but changed the recipe up a bit to suit our tastes.

Our family loves skirt steak and flank steak – it’s more tender (when cut properly), soaks up marinade faster (especially skirt), and the thinness of these cuts make for fast cooking.

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Asian Rice Noodle Salad with Steak Recipe Video

Here’s our video, and Nathan’s tip for the best steak ever.

 

asian-noodles-skirt-steak-2411-bTo make this a 20-Minute Meal

– Buy thin steak (like skirt steak) because it will cook faster. After adding the steak to the marinade, skip the waiting and proceed to grill/broil. You’ll still get a ton of flavor! *Bonus – massage the marinade into the steak like Nathan showed you in the video.

– Buy already-shredded carrots. Use a julienne tool to cut the cucumber.

– Use fine rice noodles (like I did in the video) – it cooks in 30 seconds.

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Asian Rice Noodle Salad with Steak Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
asian-noodles-steak-recipe-2407

-If you love spicy - add in a spoonful of Asian chile-garlic sauce to the dressing!
-I prefer using flank or skirt steak, 3/4" thickness. Make sure you slice ACROSS the grain (see video)
-Use any type of noodles you want - even thin spaghetti noodles or angel hair noodles. If you are using rice noodles, remember that they cook very quickly.

Ingredients:

2 cloves garlic, minced
1 small nub of fresh ginger, grated
2 tablespoons low-sodium soy sauce, divided
4 teaspoons toasted sesame oil
1 teaspoon brown sugar
1 (8-ounce) steak of your choice (skirt, flank, sirloin)
1 tablespoon rice vinegar
1 lime, juiced (1 tablespoon)
1 teaspoon sugar
1 tablespoon sesame seeds
1 cup shredded carrots
1 large cucumber, finely chopped
1 (8-ounce) package rice noodles
1/4 cup chopped peanuts

Directions:

1. To a resealable bag, add most of the minced garlic (reserve the rest for the dressing), grated ginger, just 1 tablespoon soy sauce (reserve rest for dressing), sesame oil and brown sugar. Mix well. Add in the steak, remove as much air as possible and seal. Marinate for up to overnight.

2. To make the dressing, whisk together the remaining soy sauce, remaining garlic, rice vinegar, lime juice, sugar and sesame seeds. Add in 2 tablespoons of water and whisk well. 

3. Cook the noodles according to package instructions. Drain. Taste the noodle to make sure it is done. 

4. Grill or broil steak for 4 minutes per side, or until done to your liking. Let steak rest for 5 minutes, then thinly slice.
5. For each bowl, toss noodles, carrots, cucumbers and steak slices with dressing. Top with chopped peanuts.

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Exfoliate your chicken before cooking it! http://steamykitchen.com/35619-exfoliate-your-chicken.html http://steamykitchen.com/35619-exfoliate-your-chicken.html#comments Tue, 20 May 2014 18:54:15 +0000 http://www.steamykitchen.com/?p=35619 Why you should ALWAYS exfoliate your chicken before cooking!  It gets rid of: bone fragments loose outer membrane that you don’t want to eat (yuck) small feathers dried blood Watch short video on how I exfoliate my chicken before cooking: Exfoliate Chicken Before Cooking Video

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EXFOLIATE

Why you should ALWAYS exfoliate your chicken before cooking!  It gets rid of:

  • bone fragments
  • loose outer membrane that you don’t want to eat (yuck)
  • small feathers
  • dried blood

Watch short video on how I exfoliate my chicken before cooking:

Exfoliate Chicken Before Cooking Video

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