Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 22 May 2015 19:06:47 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Three Bridges Weeknight Meal Basket Review & Giveaway http://steamykitchen.com/40223-three-bridges-weeknight-meal-basket-review-giveaway.html http://steamykitchen.com/40223-three-bridges-weeknight-meal-basket-review-giveaway.html#comments Fri, 22 May 2015 18:19:11 +0000 http://steamykitchen.com/?p=40223  

ABOUT THREE BRIDGES
You can meet us at the intersection of Three Bridges, where culinary meets extraordinary. We’ve created new and exciting, flavorful dishes that will delight your palate so you can enjoy restaurant-quality at home. Complete chef-inspired meals for when life gets too busy.

 

Enter the Three Bridges Weeknight Meal Giveaway:
Giveaway includes:

(1) Fettuccine
(1) Alfredo Sauce
(1) Spinach . . .

The post Three Bridges Weeknight Meal Basket Review & Giveaway appeared first on Steamy Kitchen Recipes.

]]>
Three Bridges

Three Bridges provided product for sampling and for the giveaway. All opinions are my own. ~Jaden

Fast, easy weeknight family meals doesn’t have to mean a box of mac ‘n cheese or fast food takeout. We’ve been indulging in Three Bridges fresh pastas and sauces for the past few days. All it takes is a few minutes of hands-on time and a gourmet dinner is ready for your family.

three-bridges-pasta

Their fresh pastas include Organic Spinach and Cheese Ravioli, Spinach and Prosciutto Ravioli, Lobster Ravioli, Spaghetti, Fettuccine, and many more.

Pair any of these fresh pastas with one of their fresh chef-crafted sauces, like Heirloom Marinara or Superfood Pesto (kale!)

Or, you can take the sauces, and pair them with other types of food – the Pesto goes great over grilled steak (we tried the pesto sauce over roasted cauliflower and devoured the dish!)

SteakPesto1000x750

Thick cut Pappardelle is wonderful with shrimp and sundried tomatoes.

TBwb_OrganicPappardelle_1000

three bridges logoTwo weeks ago, our family enjoyed the Chicken and and Mozzarella Ravioli with the Alfredo Sauce. We paired it with a simple salad from the garden. Dinner was ready in 15 minutes, and the entire family raved about the fresh pasta.

Beyond the food, I admire Three Bridges for the commitment to the environment.  One-third of their electrical needs are powered by solar. Their packaging features soy based inks, and recyclable vegetable-based material. Their ingredients and culinary concoctions are thoughtfully crafted and everything we’ve sampled tastes homemade. ~Jaden

Enter the Three Bridges Weeknight Meal Basket Giveaway:

Giveaway includes:

  • (1) Fettuccine
  • (1) Alfredo Sauce
  • (1) Spinach and Cheese Tortellini Value Pack
  • (1) Pesto Sauce
  • (1) Chicken and Mozzarella Ravioli Value Pack
  • (1) Heirloom Marinara Sauce
  • (1) Chicken Enchilada Casserole

Sponsored by Three Bridges.

The post Three Bridges Weeknight Meal Basket Review & Giveaway appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/40223-three-bridges-weeknight-meal-basket-review-giveaway.html/feed 0
Vietnamese Coffee Ice Cream Recipe http://steamykitchen.com/40320-vietnamese-coffee-ice-cream-recipe.html http://steamykitchen.com/40320-vietnamese-coffee-ice-cream-recipe.html#comments Fri, 22 May 2015 16:59:01 +0000 http://steamykitchen.com/?p=40320 You’ll learn: To create the perfect Vietnamese coffee ice cream, use a mix of evaporated milk, sweetened condensed milk and heavy cream. Coffee of your choice, either caffeinated or decaf. Vanilla extract or pure vanilla bean completes the flavor profile. Vietnamese ice coffee makes you realize that any other weak coffeehouse version of diluted coffee over ice is for wimps. Course-ground ...

The post Vietnamese Coffee Ice Cream Recipe appeared first on Steamy Kitchen Recipes.

]]>
Vietnamese Coffee Ice Cream Recipe

You’ll learn:

  • To create the perfect Vietnamese coffee ice cream, use a mix of evaporated milk, sweetened condensed milk and heavy cream.
  • Coffee of your choice, either caffeinated or decaf.
  • Vanilla extract or pure vanilla bean completes the flavor profile.

Vietnamese ice coffee makes you realize that any other weak coffeehouse version of diluted coffee over ice is for wimps. Course-ground coffee is packed into a metal brewer, and the thick, intense coffee slowly drips down into a tall glass filled with ice cubes and 1/2″ of sweetened condensed milk. As the hot coffee drips down, it melts some of ice and mixes in with the sweet, sticky milk. What you end up with is the perfect concoction of rich, creamy iced coffee.

Seven Spoons by Tara O'BradyTake this formula and make ice cream for an “uncompromising intensity” of coffee flavors, according to Tara O’Brady, author Seven Spoons Cookbook and Seven Spoons food blog.

Seven Spoons Author Tara O'Brady

This is my full-stop favorite ice cream. A voluptuous mix of evaporated milks and cream gets infused with ground coffee, then chilled, churned, and swirled with caramel.Tara O'Brady

This summer, if you have an ice cream maker (and love coffee), give Tara’s Vietnamese Coffee Ice Cream a try!

Tara likes to top her Vietnamese Coffee Ice Cream with homemade Candied Cocoa Nibs and an Espresso Caramel, both of those recipes are found in her cookbook. For us, we made the base Vietnamese Coffee Ice Cream, and topped with a pinch of fine ground coffee and a little store-bought caramel.

About Seven Spoons

I’ve been reading Tara’s blog for as long as I’ve known the word, “blog.” As a silent fan, I’ve followed her adventures through parenthood, learning about her Indian heritage, sipped her Frothy Indian Coffee and drizzled her Simple, Quick Chocolate Sauce over warm banana bread (which also would be great drizzled on this Vietnamese Coffee Ice Cream, too.)

Tara’s site is a true blog, her sometimes deeply personal posts are always thoughtful, poetic and heartfelt. Her cookbook is the same. If you love really reading a cookbook, from beginning to end, you’ll be comfortable nestling right into the pages of Seven Spoons Cookbook.

Thanks for supporting this site!

Yum
Print

Vietnamese Coffee Ice Cream Recipe

Servings: Makes about 1 quart (1 L) Prep Time: Cook Time:
Vietnamese-Coffee-Ice-Cream

Adapted and reprinted with permission from Seven Spoons, by Tara O’Brady, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2015 by Tara O’Brady.Grind regular or decaf coffee beans to a medium grind. For a milder, rounded flavor, use 2 tablespoons of instant espresso powder or 3 tablespoons instant coffee powder instead of ground beans. Original recipe in cookbook includes Candied Cacao Nibs and Espresso Caramel (buy the book!)

Ingredients:

1 (14-ounce/400 g) can evaporated milk
1 (14-ounce/400 g) can sweetened condensed milk
1 1/2 cups (355 ml) heavy cream
2 ounces (60 g) coffee beans, ground (see note above)
Seeds scraped from 1 vanilla bean, or 2 teaspoons pure vanilla extract
Generous pinch of fine-grain sea salt
TOPPINGS: Fine ground coffee, sea salt, store-bought caramel

Directions:

Combine the evaporated milk, condensed milk, cream, coffee, vanilla, and salt in a saucepan set over medium heat. Cook, whisking often, until the mixture begins to steam. Remove from the heat and let steep for 20 minutes.
Using a fine-meshed strainer or a coffee filter, strain the liquid into a bowl. Cover and chill for at least 3 hours, but preferably overnight. Freeze according to your ice cream maker’s directions.

To serve, top the Vietnamese Coffee Ice Cream with a pinch of ground coffee, caramel and a pinch of sea salt.

The post Vietnamese Coffee Ice Cream Recipe appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/40320-vietnamese-coffee-ice-cream-recipe.html/feed 1
Lagostina Accademia Bistecchiera 11″ Grill Pan Review & Giveaway http://steamykitchen.com/40402-lagostina-accademia-bistecchiera-11-grill-pan-review-giveaway.html http://steamykitchen.com/40402-lagostina-accademia-bistecchiera-11-grill-pan-review-giveaway.html#comments Wed, 20 May 2015 18:38:06 +0000 http://steamykitchen.com/?p=40402 Showcasing Lagostina's core values of impeccable Italian craftsmanship, technical innovation and elegant design, this ultrastrong grill pan triple-wall construction and a sturdy grooved surface for perfect grilling and searing. Sear your meat expertly. The thick, triple-wall construction makes sure that heat is distributed evenly, helping you grill food in the most delicious way possible.

About Lagostina . . .

The post Lagostina Accademia Bistecchiera 11″ Grill Pan Review & Giveaway appeared first on Steamy Kitchen Recipes.

]]>
Lagostina

Lagostina USA provided the pan for review and for the giveaway. The opinions are my own. ~Jaden

heritage

I’ve had many grill pans in our kitchen, and just as many leave our kitchen. That’s because those grill pans aren’t made to last the very high heat of my stove and oven. We sear steaks, pork chops and chicken first, on the stove and then finish cooking in the oven.

lagostinaLagstina’s grill pan is made of thick, triple ply stainless steel with aluminum core for fast conductivity. It’s not only beautifully designed (those curves!) but extremely durable. The pan is made in Italy and carries a lifetime warranty.

The grill pan’s heavy weight allows the food to cook evenly. The pan’s sides gently slopes towards the front of the pan as a design element, though I wished the sides were even all over. The sloping side made it a little more difficult to transport with meat juices in the pan.

The pan is perfect for all types of stoves: induction, electric, gas. It is oven safe up to 425F.  ~Jaden

img_madeinitalyAbout Lagostina

Showcasing Lagostina’s core values of impeccable Italian craftsmanship, technical innovation and elegant design, this ultrastrong grill pan triple-wall construction and a sturdy grooved surface for perfect grilling and searing. Sear your meat expertly. The thick, triple-wall construction makes sure that heat is distributed evenly, helping you grill food in the most delicious way possible.

About Lagostina Accademia Bistecchiera 11″ Grill Pan:

  • Stainless steel
  • Dishwasher safe; induction safe
  • Made in Italy
  • 11″
  • Inclined edges for easy pouring; triple layer construction
  • Ergonomic handles
  • Mirror polish finish

Available at Bed Bath & Beyond $149.99 and Bloomingdale’s $180.00

Enter the Lagostina Accademia Bistecchiera 11″ Grill Pan Giveaway:

The post Lagostina Accademia Bistecchiera 11″ Grill Pan Review & Giveaway appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/40402-lagostina-accademia-bistecchiera-11-grill-pan-review-giveaway.html/feed 0
RestaurantWare.com Review & $100 Gift Certificate Giveaway http://steamykitchen.com/40363-restaurantware-com-review-100-gift-certificate-giveaway.html http://steamykitchen.com/40363-restaurantware-com-review-100-gift-certificate-giveaway.html#comments Sun, 17 May 2015 15:32:42 +0000 http://steamykitchen.com/?p=40363 RestaurantWare.com provided the review and giveaway unit.

RestaurantWare.com is the leading manufacturer and online distributor of discount, wholesale restaurant supplies. They're streamlining every day to satisfy customers through perfecting their position as bulk order experts, same day shipping all-stars, and world-wide leader in  bamboo dinnerware supplies.

 

This 4 inch Carved Bamboo Spoon comes in a 100 count box, each . . .

The post RestaurantWare.com Review & $100 Gift Certificate Giveaway appeared first on Steamy Kitchen Recipes.

]]>
Sous Vide Pork Belly Tacos Recipe

RestaurantWare.com provided products for the review and giveaway.

RestaurantWare.com Review

We used to purchase paper plates and disposable plastic dinnerware to use when we entertain. Like many people, we sometimes make environmentally irresponsible choices in favor of convenience. Last year, we decided to either use our normal everyday plates or bambooware for a disposable, yet eco-friendly option.

Last year, we purchased some disposable bamboo bowls and plates at a local discount store for a party. Boy, was that a mistake. The bamboo products were so thin and flimsy that it was difficult to hold the food. Hot soup warped the bamboo bowls and we had to double-up on the bowls just to keep its shape. The small plates were fine for cold appetizers and cake, but any cooked food items served hot or with oil/fat seeped through the cheap, thin bamboo plates. After that purchase, we designated the bamboo ware just for cake and desserts.

RestaurantWareCollage

We recently tried bamboo plates, bowls and utensils from RestaurantWare.com. There was a big difference between the quality of their products vs. what I had previously purchased. The bamboo plates and bowls were twice the thickness, and could withstand any type of hot foods we placed on it. In fact, we were able to wash, dry and reuse all the items 2 additional times.

Tip: To reuse the products, wash with warm, soapy water, rinse and dry immediately. They will last longer if you dry with a towel instead of air-drying, which sometimes can misshapen the bamboo plates and bowls.

RestaurantWare.com sells to restaurants, caterers, chefs and regular people, like you an me. They are an Inc. 500 company and provides products to many of the top chefs and restaurants in the U.S. Why buy from RestaurantWare.com? They extend the same discount, wholesale pricing to consumers.

Sous Vide Pork Belly Tacos Recipe

For special occasions, and to serve with a little style, these cones were really fun to use. We served our Pork Belly Tacos (click for the recipe!) in these bamboo cones. we loved the sturdy, double-thick bamboo plates and the small bamboo picks and forks.

Sweet chili sauce in these small bamboo boats with mini bamboo spoon.

The utensils were very sturdy (definitely reusable) bamboo cutlery set and the small plates are found here.

A note on the bamboo plates, bowls and boats – they are made from bamboo LEAVES, not the bamboo stalk itself. The bamboo tree has many leaves, which are harvested to make these products. Without harming the bamboo tree itself, the leaves are dried, pressed and provide a very sustainable product for you to use.

Here are a few more products that I like, especially for parties:

Carved Bamboo Spoon

 

This 4 inch Carved Bamboo Spoon is manufactured from eco-friendly bamboo Delight your party guests by using these spoons when you serve mini desserts, little appetizers and other small sized treats.

Crescent Bamboo Cone Stand

The Crescent Bamboo Cone Stand is made from high-grade bamboo. Use these with medium and large size cones, including pinewood, bamboo and plastic cones.

We love the bamboo boats made from bamboo leaves! These are great for snacks, cold appetizers and small food items. Lots of different sizes.

RestaurantWare.com’s Story

RestaurantWare.com is the leading manufacturer and online distributor of discount, wholesale restaurant supplies. They’re streamlining every day to satisfy customers through perfecting their position as bulk order experts, same day shipping all-stars, and world-wide leader in  bamboo dinnerware supplies.

With 10 years of strong performance in the restaurant industry, experience drives everything we do at RestaurantWare. Past successes and direct industry feedback informs cutting edge product design with an environmental focus. And accessibility to these great items has never been easier or faster.

The evolution of our innovative website has changed how top chefs, caterers, and major restaurants order and receive tableware in bulk.  Shopping consultants are embedded in the website to guide customers through the purchasing process. Once the order is placed, we ship same day and our commitment to quality doesn’t stop until the package reaches your business or restaurant.

As a brand synonymous with reliability, we’re proud that Restaurantware.com is consistently relied on for major events, luxury hotels and restaurants, and private parties nationally and abroad.

Enter the RestaurantWare.com Giveaway:

$100 gift certificate to RestaurantWare.com! To enter, tell us which product on their website you like best!

The post RestaurantWare.com Review & $100 Gift Certificate Giveaway appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/40363-restaurantware-com-review-100-gift-certificate-giveaway.html/feed 0
Sous Vide Pork Belly Recipe http://steamykitchen.com/40432-sous-vide-pork-belly-recipe.html http://steamykitchen.com/40432-sous-vide-pork-belly-recipe.html#comments Fri, 15 May 2015 18:51:55 +0000 http://steamykitchen.com/?p=40432 What is Sous Vide? Sous Vide (pronounced “soo veed”) is a method of cooking that allows you to create foods that are perfectly cooked, at an exact temperature in a water bath. That means the most perfect steaks, impossibly tender, yet juicy brisket, and velvety smooth pork belly that melts in your mouth. Here’s a video to explain: Recommended Sous ...

The post Sous Vide Pork Belly Recipe appeared first on Steamy Kitchen Recipes.

]]>
Sous Vide Pork Belly Tacos Recipe

What is Sous Vide?

Sous Vide (pronounced “soo veed”) is a method of cooking that allows you to create foods that are perfectly cooked, at an exact temperature in a water bath. That means the most perfect steaks, impossibly tender, yet juicy brisket, and velvety smooth pork belly that melts in your mouth.

Here’s a video to explain:

Recommended Sous Vide Class

I can’t say enough good things about ChefSteps. I’ve known about ChefSteps for awhile, from Tim Ferriss’ book, The 4-Hour Chef (btw, Tim mentions us in his book in the steak chapter – he features our steak salting method.) But it wasn’t until last week that I watched a class online. This is not a paid endorsement — I’m just a massive fan.

You can watch their free beginner Sous Vide class or for $10 enroll in their Cooking Sous Vide: Beyond the Basics – it’s worth every penny, and more. I’ve already learned better sous vide techniques beyond the steak and salmon.

Anova Sous Vide Review

Anova sous vide review

Anova Sous Vide ReviewWe have been cooking sous vide for over 6 years, starting with a Sous Vide Supreme Machine (here’s our review + the perfect 146F egg.) and have been using the first version of the Anova Sous Vide for the past couple of years. A month ago, we upgraded to the newer bluetooth enabled Anova Culinary Precision Cooker (fancy name for a sous vide appliance) and love the easier to use interface and dials.

Pros:

  • It’s a fantastic price point and affordable for home cooks. At $179 (Amazon.com), it is $100 cheaper than the Nomiku and $120 cheaper than Sous Vide Supreme. I don’t know enough about the new kid on the block, $199 Sansaire, to comment. The $699 PolyScience creates powerful sous vide machines for restaurants.
  • Simple to use: One button + one wheel to rotate for temperature selection. You don’t need the phone app to run the Anova. In fact, I installed the free app, used it once and just deleted it, as I didn’t find much use for the app.
  • Small size: The Anova works with any large stockpot, you just clip the Anova onto the side of the pot. This makes the Anova very easy to store in a drawer. Our old Sous Vide Supreme needed an entire deep shelf!
  • Reliability: Anova actually specializes in water bath equipment for laboratory, biotech, analytical
    equipment control, industry processes cooling, and culinary industries. They are based in Stafford, Texas and specialize in precision machines. If scientists trust their equipment, I can trust them to cook my steak.

Anova sous vide review

Cons:

  • While it does connect to my iPhone via bluetooth, I found that the app was just a “fun to have” and really see no need to be connected. Once you input the Anova temperature, you’re all set.
  • What I did like about my old Sous Vide Supreme unit was that it was a contained appliance with a lid vs. the Anova that clips to a pot. But that means a lid won’t fit. This doesn’t matter if you are cooking sous vide for just a couple of hours, but if you are cooking the perfect pork belly (hey, this recipe!) for 16 hours, a lot of water is lost through evaporation. Our sous vide runs overnight, and the last thing I want to do is to wake up in the middle of the night to check on my water level. There are polycarbonate boxes that chefs use, but you’ll need a plastic cutter to cut a hole for your Anova. You’ll see below how I tried to cover my stockpot (and failed!) Others have used ping pong balls or these very expensive balls that float on top of the water to prevent water loss. Yesterday, I actually considered cutting a hole in the lid of a small cooler, but not sure of the dangers of hot water sitting long periods of time in the plastic cooler.

Conclusion:

If you’re interested in giving sous vide cooking a try, this is the unit to buy. Paired with the ChefSteps online class, you’ll be on your way to cooking restaurant quality meals with minimal fuss.

How to Sous Vide Pork Belly

Sous Vide Pork Belly Recipe

Buy a nice piece of pork belly (this is where bacon comes from!) I like to use a handful kosher salt and “exfoliate” the pork skin. Here’s why you should do this, especially with chicken. It’s not a must, but I like to get the skin clean and scrubbed.

Char Siu sauce for sous vide pork belly recipe

I made two versions of this pork belly. One with garlic, ginger, green onion, orange peel, soy sauce and honey:

Anova sous vide review

And the other with prepared Char Siu (Chinese BBQ) sauce.

Char Siu sauce for sous vide pork belly recipe

With either sauce, the cooking. method is the same. Add the pork belly and sauce into a vacuum bag.

Anova sous vide review

Seal the vacuum bag. Schmush the sauce to evenly distribute on both sides of the pork belly.

Anova sous vide reviewAnova sous vide review

Fill pot with water, set the Anova Sous Vide to 158F. Place the bags into pot. Use clips to secure the bags so that they don’t move around too much and to ensure each bag has enough room for water to circulate. Cook for 16 hours.

Anova sous vide review

Don’t do this

In an effort to minimize water loss through evaporation, I covered the pot with tin foil.

Anova sous vide review

I threw a couple of dishtowels on top to keep the tin foil in place. Bad idea. After 8 hours, enough condensation had built up on the underside and edges of the tin foil, that the towel began absorbing that water. Then, the towels became soaked and water started dripping down on my counter.

Instead, use tin foil, but fit it INSIDE the pot, just crumple the edges so that it fits on top of the water and inside the pot. It won’t be a perfect, snug fit, but it will help minimize water loss.

A Few Tips

  • When cooking sous vide for a long time period, anything over 8 hours, I like to use a vacuum seal bag. You can also use a heavy duty sealable freezer bag, but double-bag.
  • Cut your vacuum bag 6″ larger than you need, use the excess bag to clip to the side of your pot, so that the bag stays put — and just in case the seal is not completely tight, prevent spillage.
  • Check your water level periodically. Top off as needed. If the water level is too low, the pork belly will not cook evenly or properly.
  • Is cooking 16 hours per the recipe absolutely necessary? No! The longer you sous vide, the more the collagen will break apart and meat will be fork tender. Cook too long: and you’ll get a mushy mess. Cook too short: the meat will be chewy and tough. For example, do you enjoy a nice, meaty strip steak that you can dig into? Then 1 hour per inch is about right. If you cook the same strip steak for 12 hours, you’ll be able to cut the steak with a fork, not quite the texture I enjoy for a steak, but one that I would like for pork shoulder. So, timing and temperature depends on the cut of meat AND the desired texture. For pork belly, 16 hours for pork belly falls right in the middle of that spectrum. Delicate and tender, yet retains its structure so that you can slice and sear without breaking apart. The wiggle room for cooking time is pretty lax, anywhere between 12-20 hours will still be good.

After 16 hours, remove pork belly from bag. I like to reserve the tasty juices. Slice thinly, about 1/4″. The pork belly is smooth, still firm in structure, yet unbelievably tender. You want pork belly that you can gently bite into, not just instantly melt in your mouth.

Sous Vide Pork Belly Recipe

The last step is to heat a sauté pan or frying pan (I prefer the high sides of a sauté pan – you’ll contain the fatty splatter better.) and sear both sides before serving. The full recipe is below at the end of this post.

To serve, I like to keep it simple. Pork belly is very rich, fatty and savory. You need to pair it with something light, bright and acidic, otherwise, like the rich, dense chocolate cake, you can only have a few bite before it’s overwhelming.

Sous Vide Pork Belly Recipe

I like serving pork belly with a super quick pickle – julienned bell pepper and cucumber tossed in a little seasoned rice vinegar. Warm flour or corn tortillas make it a simple hand-food. Super curly, crisp-crunchy green onion is made by soaking slivers of green onion in ice water. On the side, chili sauce and pickled ginger.

Sous Vide Pork Belly Tacos Recipe

Do you love these eco-friendly bamboo plates? It’s from RestaurantWare. The plates and dishes are sturdy – and reusable when you hand wash.

Support this site!

Below are affiliate links. Thank you so much!



 

Yum
Print

Sous Vide Pork Belly Recipe (Taco)

Servings: 8 Prep Time: 15 minutes Cook Time: 10 minutes active, 16 hours sous vide
Sous Vide Pork Belly Tacos Recipe

Char Siu sauce can be found on Amazon, many well-stocked grocery stores or any Asian market.

Serve with Asian chili sauce and pickled ginger, if desired

Ingredients:

1 pound pork belly
16 small flour tortillas
1 cucumber, julienned
1 bell pepper, cored and julienned
2 tablespoons seasoned rice vinegar
2 stalks, green onion (scallion)

VERSION 1:
1/4 cup prepared Char Siu sauce

VERSION 2: (combine)
2 stalks green onion, minced
2 teaspoons grated fresh ginger
2 garlic cloves, minced
2 tablespoons soy sauce
2 tablespoons honey

Directions:

Place pork belly in a vacuum seal bag. Slather your desired sauce (Char Siu or Soy/Honey) on both sides of the pork belly. Seal the bag and prepare your sous vide machine to run at 158F for 16 hours. Make sure you have enough water in the pot, topping off as needed. When done, open bag, reserving the Char Siu sauce in the bag. Slice the pork belly into 1/4".

To make the slaw, mix the cucumber and the bell pepper in a bowl, and toss with seasoned rice vinegar. For the green onion, slice as thinly as possible at a steep angle. Fill a small bowl with ice water, and add the sliced green onion.

When ready to serve, add the pork belly to a frying pan, then turn on the heat to medium. The pork belly will slowly caramelize, and fat will render as it heats up with the pan. Cook until browned, about 2 minutes. Flip and brown other side.

Drain the green onion from the ice water. Assemble tacos with warmed flour tortillas, pork belly, slaw and curly, crunchy green onion.

The post Sous Vide Pork Belly Recipe appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/40432-sous-vide-pork-belly-recipe.html/feed 7
Divine Walls Review & $300 Giveaway http://steamykitchen.com/40410-divine-walls-review-giveaway.html http://steamykitchen.com/40410-divine-walls-review-giveaway.html#comments Wed, 13 May 2015 16:46:21 +0000 http://steamykitchen.com/?p=40410 About Divine Walls
Divine Walls is a tight-knit team, brought together by the desire to create beautiful, meaningful decorations for your home, office, or vehicle, based on or inspired by the word of God. We see this venture as a way to help people express their faith and improve the quality of their lives with appealing, . . .

The post Divine Walls Review & $300 Giveaway appeared first on Steamy Kitchen Recipes.

]]>
Divine Walls 3

On our wall in the office, we have a saying, “Go confidently in the direction of your dreams. Live the life you’ve imagined.” It’s a wall decal, in beautiful lettering and made to be removable. Every time we walk out of our office, we are constantly reminded of living a grand life that we’ve designed — and not succumbing to stress or fear.

Divine Walls is a company that specializes in wall decals for Christians. Select from over 600 unique designs, choose the color, size and font. If you don’t see a design that you like, Divine Walls can help you create a custom design, just for you.

The decals are simple to apply, just choose the spot you want, tape with painter’s tape and then peel off the backing. Use the squeegee that they provide and just work the decal until all the air bubbles are out. It’s so simple!

Divine Walls 2

We love the way a wall decal can totally transform the room into something inspirational. Divine Walls states it simply, “Decorate with Meaning.” Most of their designs is less than $20 – an inexpensive way to redecorate!

faith_makes_all_things--close-492x492

About Divine Walls

Divine Walls is a tight-knit team, brought together by the desire to create beautiful, meaningful decorations for your home, office, or vehicle, based on or inspired by the word of God. We see this venture as a way to help people express their faith and improve the quality of their lives with appealing, tasteful decorations and inspiring phrases.

proverbs_3_5-6--close-492x492

Enter the Divine Walls Giveaway:

Divine Walls has provided a wall decal, up to $300 value to one lucky winner.

The post Divine Walls Review & $300 Giveaway appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/40410-divine-walls-review-giveaway.html/feed 0
Sushi Rice Bowl Recipe http://steamykitchen.com/40343-sushi-rice-bowl-recipe.html http://steamykitchen.com/40343-sushi-rice-bowl-recipe.html#comments Wed, 13 May 2015 14:45:56 +0000 http://steamykitchen.com/?p=40343 Are you a sushi lover? Sushi rice bowls are a great way to enjoy the Japanese flavors without the fuss of rolling or hand-shaping rice. If your supermarket carries sushi-grade fish, you’re halfway to making this dish. The sushi-grade tuna is accompanied by the normal sushi players: seasoned Japanese short-grained rice, bite-sized chunks of crunchy cucumber and creamy avocado. The dish is ...

The post Sushi Rice Bowl Recipe appeared first on Steamy Kitchen Recipes.

]]>
Sushi Rice Bowl Recipe

Are you a sushi lover? Sushi rice bowls are a great way to enjoy the Japanese flavors without the fuss of rolling or hand-shaping rice. If your supermarket carries sushi-grade fish, you’re halfway to making this dish.

The sushi-grade tuna is accompanied by the normal sushi players: seasoned Japanese short-grained rice, bite-sized chunks of crunchy cucumber and creamy avocado. The dish is adorned with slivers of seaweed. To serve, top with a dollop of the spicy mayonnaise and drizzle with a little wasabi-soy sauce that I like to dilute with a few drops of water. I find that straight soy sauce is too thick and salty poured directly on rice.

Sushi Rice Bowl Recipe

This recipe comes from a fellow Tuttle Publishing author, Debra Samuels (my first cookbook, The Steamy Kitchen Cookbook was published by Tuttle.) Debra has lived in Japan for periods totaling over 10 years since the 1970’s, and studied Japanese cuisine throughout her stays.

Debra is also a food journalist for The Boston Globe and also authored My Korean Table Cookbook. Her recipes are simple and comforting. You won’t find fancy techniques or exotic ingredients in Debra’s books, just honest, homestyle cooking based on ingredients you’ll find at most well-stocked grocery stores.

 
The book we are featuring today is My Japanese Table. Featured recipes include:

  • Spicy Tuna Tartar
  • Step by step how to roll sushi
  • Fried Cabbage and Pork Noodles (Yakisoba)
  • How to host a Yakitori party
  • Succulent Salmon Teriyaki
  • How to make a Bento box

I chose this Sushi rice bowl recipe, featuring fresh tuna, cucumber, avocado and spicy mayonnaise, because it’s a simple way to enjoy “sushi” without having to learn how to roll sushi. All ingredients can be found at most grocery stores, so no need to visit an Asian market.

This recipe is a combination of two of my favorite fresh tuna dishes. The first is the tuna tartar set on top of rice under a coating of grated Japanese yam (yamakake); and the second is a striking appetizer of layered fresh tuna and avocado cubes with Spicy Mayonnaise dressing that I discovered with Miho Nakajima, once a teenaged neighbor and now an elegant banker in central Tokyo. Think of this tuna-topped rice as a deconstructed Spicy Tuna Roll. The rice is not seasoned, and the seaweed, instead of wrapped around the rice, is cut into shreds and placed directly on the tuna.Debra Samuels

How to Choose Sushi Tuna


How to choose sushi tuna
(Tuna image from Monterey Bay Seafood Watch)


Choose your fish carefully – the tuna should be labelled “sushi-grade” and ask your fishmonger questions:
  • When was this fish defrosted? (all tuna arrives frozen)
  • Ask to smell the fish (it should smell “fresh from the ocean”, not “fishy”)
  • Ask your fishmonger to gently press the flesh of the fish, it should spring back up (old fish will be tacky, sticky and stay indented)
  • Ask where is the fish from and how was it caught? Choose environmentally friendly tuna, like troll/pole caught Albacore from the U.S. See Monterey Bay’s Seafood Watch Guide for an entire list of fish, graded by sustainability metrics. Here is the tuna page.
Yum
Print

Sushi Rice Bowl Recipe

Servings: 4 Prep Time: 30 minutes Cook Time: 30 minutes
Fresh Tuna Rice Bowl Recipe

Recipe adapted from My Japanese Table by Debra Samuels. Reprinted with Permission, Tuttle Publishing. Recipe photo by Heath Robbins.

Debra's cookbook includes instructions for the traditional way of cooking rice and sushi rice, using kombu (kelp). I've modified her recipe to include my version of a simplified sushi rice, using seasoned rice vinegar found at most grocery stores. Make sure you buy "Seasoned Rice Vinegar" or "Sushi Rice Vinegar" -- which includes sugar in the ingredients.

Tips: For the seaweed, I just buy regular sushi seaweed and use kitchen shears to cut into shreds. English and Japanese cucumbers have less seeds than regular cucumber and are crunchier. If using regular cucumber, it's best to get rid of the watery seeds. Slice cucumber in half, lengthwise and use a small spoon to scrape out the seeds. I prefer to dilute the soy sauce with just a few drops of water, but I'll leave that up to you!

Ingredients:

1 English cucumber
1 pound sushi-grade tuna
2 small avocados
2 tablespoons fresh lemon juice
Roasted seaweed shreds (kizami nori)
Soy sauce, preferably low sodium, for drizzling
Wasabi, to taste

FOR THE SPICY MAYONNAISE
1/4 cup mayonnaise
2 teaspoon Sriracha sauce (or other spicy chili sauce)
1/2 teaspoon Asian sesame oil
2 teaspoons low-sodium soy sauce


FOR THE SUSHI RICE (makes 4 cups cooked)
2 cups short-grain white rice
3-4 tablespoons seasoned rice vinegar

Directions:

Cook the rice: Put the rice into a medium saucepan. Run cold water into the saucepan, and with your hand, swish the rice around. Drain water into the sink. Repeat 3 more times, until water is more clear. Fill saucepan with 2 1/4 cups of water. Cover with lid. Cook rice over medium heat for 10 minutes. Lower heat to low and cook for an additional 10 minutes. Remove from heat, do not open lid. Let rice sit for 5 minutes or more.

While the rice is cooking, prepare the Spicy Mayonnaise. In a small bowl, whisk together the ingredients and set aside.

Cut the cucumber, tuna and avocado into 1/2" dice. In a small bowl, toss the avocado with the lemon juice, and cover with plastic wrap until ready to eat.

When the rice has cooked and rested, open lid and transfer the rice to a large bowl. Using a spatula, gently fold and lift the rice to allow steam to escape and to cool. Do not mash the rice or mix too vigorously (try not to break the rice kernels). After much of the steam has been released, dribble in a little of the seasoned rice vinegar, fold and lift rice to distribute. Repeat with rest of rice vinegar. Keep rice covered with a damp cloth until ready to serve. Do not refrigerate.

To serve, divide the rice between 4 bowls. Top with cucumber, avocado, then tuna. Spoon a dollop of the Spicy Mayonnaise. Top with shredded seaweed. Serve with soy sauce and wasabi at the table.

The post Sushi Rice Bowl Recipe appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/40343-sushi-rice-bowl-recipe.html/feed 3
UMAi Dry Artisan Meat Kit Review & Giveaway http://steamykitchen.com/40326-umai-dry-artisan-meat-kit-review-giveaway.html http://steamykitchen.com/40326-umai-dry-artisan-meat-kit-review-giveaway.html#comments Tue, 12 May 2015 15:44:11 +0000 http://steamykitchen.com/?p=40326 Enter the UMAi Dry® Artisan Meat Kit Giveaway:
 

The post UMAi Dry Artisan Meat Kit Review & Giveaway appeared first on Steamy Kitchen Recipes.

]]>
How to dry-age steaks at home – for the fraction of the price of high-end steakhouse steaks!

dry-bag-aged-steak-40

We rarely ever go out for steaks anymore. For the past 6 years, we’ve been dry-aging our own steaks at home. In our refrigerator, with just simple tools.

dry-bag-aged-steak-9

UMAI Dry just launched their Kickstarter campaign, but they’ve been in business for many, many years, producing the proprietary dry-aging bags that work with a vacuum sealer.

dry-bag-aged-steak-31.jpg

The bags let the steaks breathe, but keep moisture out, so that the steaks can truly “dry-age.”

dry-bag-aged-steak-10.jpg

The result? Beautifully aged steaks. With UMAI Dry, you can also make your own charcuterie, like Pancetta, just as easily.

dry-bag-aged-steak-042.jpg

All the photos above were taken several years ago by me, when I first started using UMAI bags. We can’t say enough great things about them!

There are only a few days left to get the special deal from their Kickstarter campaign! Hurry before it closes.

UMAi Dry® provided the review and giveaway unit. All opinions are my own.

Umai Artisan Meat Kit

About UMAi Artisan Meat Kit

For millenia the taste of aged meat has been revered by man. Beef was left hanging in barns for weeks to mature and achieve the flavor that makes steak that special meal that we crave. Dry aged steak is still the gold standard for beef. Because of high cost most beef today isn’t dry aged, but rather “wet aged” – left aging in ordinary air and water tight plastic bags.

Dry aging is the true way to extract the best texture and taste from a good steak. During dry aging, the enzymes inside the meat tenderize and transform the beef like fine wine. Dry aging is the ultimate form of aging beef, it tenderizes the meat, intensifies the beefy flavor and imparts the nutty, oaky flavor unique to the old fashioned dry aged steak. Top tier steak houses around the world serve dry aged beef. UMAi Dry® makes it possible for anyone with a fridge create the original slow food.

What is Charcuterie? (shar-KOO-ta-ree)

Charcuterie is the original method of meat preservation by curing it in salt and spices, then allowing it to air dry for weeks, months or years. Examples of such products are traditional Italian delicacies capicola, prosciutto, pancetta, bresaola and other dry cured meats.

Prior to the introduction of UMAi Dry®, the dry aging and dry curing process required aging in special temperature and humidity-controlled environments like caves.

UMAi Dry® Artisan Meat Kits make it possible to create traditional dry cured meats in your fridge. Yes, that fridge that you open and close, day in and day out becomes your personal dry aging and dry curing “vault”.

The Artisan Meat kit is a complete system that make it possible to safely, affordably and reliably create authentic Dry Aged Steak and Artisan Charcuterie like Coppa/Capicola, Pancetta, Prosciutto, Bresaola and more in a regular home fridge.

Here is how UMAi Dry® works for creating the ultimate dry aged steak:

1. Select a well marbled subprimal cut of beef (full ribeye, striploin or sirloin)

2. Vacuum seal it into UMAi Dry®

3. Place on an open wire rack in your fridge and age for 4-6 weeks

4. Watch the meat age and develop the unique dry aged flavor only time can deliver

5. At the end of the aging period, trim off the outside “bark” and cut into steaks

6. Grill to perfection and impress yourself and your peeps

Umai Artisan Meat Kit 4

The UMAi Dry® Story

Back in 2007 UMAi Dry® – a company in Minneapolis developed technology to dry age steak and dry cure meats in regular refrigerators and restaurant walk-in coolers. UMAi Dry® product was originally destined for meat processors and butcher shops who use the product commercially, but soon gained popularity with home users who purchased our fairly primitive kits online. In 2011 UMAi Dry® received the Product Innovation Award from National Restaurant Association and improved the kits so that our packs can be used with ordinary household channel vacuum sealers. Until now we relied on other commercially available vacuum sealers like the Foodsaver.

Now UMAi Dry® would like to offer our newly re-designed kits to meat artisans everywhere through kitchen and grilling stores. That means with your help your friends will be able to buy the kits and supplies from local stores.

UMAi Dry® is a special membrane like material that creates an ideal aging environment for each piece of meat and protects it against contaminants, mold, odors and off- flavors. UMAi Dry® is BPA free and complies with all Food safety regulations in US, Canada and Europe.

Check out here how the UMAi Dry® allows the meat to age over 28 days. It creates the ideal aging environment for each piece of meat. Its easy and amazing!

 

Enter the UMAi Dry® Artisan Meat Kit Giveaway:

 

The post UMAi Dry Artisan Meat Kit Review & Giveaway appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/40326-umai-dry-artisan-meat-kit-review-giveaway.html/feed 0
iPad Mini Giveaway http://steamykitchen.com/40351-ipad-mini-giveaway.html http://steamykitchen.com/40351-ipad-mini-giveaway.html#comments Thu, 07 May 2015 14:51:44 +0000 http://steamykitchen.com/?p=40351  

This giveaway is sponsored by me Steamy Kitchen- that's me!

An iPad for you! Well, for one lucky winner, that is. This is our 2nd iPad Mini giveaway for 2015, celebrating our 8 year anniversary of Steamy Kitchen. Thank you for being a loyal fan!!

Good luck with the giveaway - congrats to Elizabeth M. for winning . . .

The post iPad Mini Giveaway appeared first on Steamy Kitchen Recipes.

]]>

 

This giveaway is sponsored by me Steamy Kitchen- that’s me!

An iPad for you! Well, for one lucky winner, that is. This is our 2nd iPad Mini giveaway for 2015, celebrating our 8 year anniversary of Steamy Kitchen, our family business. Thank you for being a loyal fan!!

Good luck with the giveaway – congrats to Elizabeth M. for winning the last iPad Mini Giveaway!

~Jaden, Scott, Nathan and Andrew
and also Coco, Rocco and Lainey, our 3 rescue dogs!

Enter the iPad Mini Giveaway

Just fill out the entry form below!

The post iPad Mini Giveaway appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/40351-ipad-mini-giveaway.html/feed 0
Chef’s Circle Digital Kitchen Scale Review & Giveaway http://steamykitchen.com/40208-chefs-circle-digital-kitchen-scale-review-giveaway.html http://steamykitchen.com/40208-chefs-circle-digital-kitchen-scale-review-giveaway.html#comments Tue, 05 May 2015 14:57:59 +0000 http://steamykitchen.com/?p=40208 Take the hassle out of baking, cooking by ratio, portion-control and calorie-counting. The Chef's Circle Digital Kitchen Scale is easy-to-use and perfect for everyone from the professional chef to the casual cook or the diet-conscious individual. Digital display provides accurate measurements in grams, pounds, ounces or kilograms. Convenient Tare feature eliminates the weight of a . . .

The post Chef’s Circle Digital Kitchen Scale Review & Giveaway appeared first on Steamy Kitchen Recipes.

]]>
Chef's Circle Digital Kitchen Scale

MyLifeShop.com provided the review and giveaway unit.

Take the hassle out of baking, cooking by ratio, portion-control and calorie-counting. The Chef’s Circle Digital Kitchen Scale is easy-to-use and perfect for everyone from the professional chef to the casual cook or the diet-conscious individual. Digital display provides accurate measurements in grams, pounds, ounces or kilograms. Convenient Tare feature eliminates the weight of a plate or bowl for more accurate measurements and easy clean-up. Auto-shut off function helps to preserve battery life. Maximum weight capacity 15 lbs.
Professional Precision Measurements
  • Makes calorie-counting and portion-control easy
  • Hassle-free baking and cooking by ratio
  • Measure in grams, pounds, ounces or kilograms
  • Maximum weight 15 lbs
  • Tare feature eliminates the weight of the plate or bowl

 

MyLifeMyShopMy Life My Shop is your personal web store, dedicated to bringing you the best products. We believe you can lead a healthier life by making smart health choices every day. With your choices, you can even inspire others to improve their health.

Enter the Chef’s Circle Digital Kitchen Scale Giveaway:

The post Chef’s Circle Digital Kitchen Scale Review & Giveaway appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/40208-chefs-circle-digital-kitchen-scale-review-giveaway.html/feed 0