Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Mon, 29 Jun 2015 20:33:14 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Lebanese Roasted Stuffed Onions http://steamykitchen.com/25722-lebanese-roasted-stuffed-onions-recipe-video.html http://steamykitchen.com/25722-lebanese-roasted-stuffed-onions-recipe-video.html#comments Fri, 19 Apr 2013 16:59:02 +0000 http://steamykitchen.com/?p=25722 At the beginning of our Winter growing season, we planted a short row of onions in the raised bed. I’ve been using the long stalks as “green onions”, just clipping what I need. Some of the stalks grew over 3 feet long, and so we had green onions galore so far all year. They taste the same! Since I use ...

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Lebanese Roasted Stuffed Onions Recipe

At the beginning of our Winter growing season, we planted a short row of onions in the raised bed. I’ve been using the long stalks as “green onions”, just clipping what I need. Some of the stalks grew over 3 feet long, and so we had green onions galore so far all year. They taste the same!

Lebanese Roasted Stuffed Onions Recipe

Since I use green onions (or scallions, as some say) almost every day in my cooking, it’s so convenient to go outside and cut a single long leaf  to use in a dish. In fact, I had forgotten that the plant was actually developing a sweet onion underneath the soil until my a few days ago. My parents have been visiting us, and when Dad went out into the garden, he came back with several onions the size of baseballs.

Lebanese Roasted Stuffed Onions Recipe

The garden onions have been used all week long – Mom has been cooking every day and we’ve had Chinese Fried Rice, Vegetable Soup with Papaya, Firm Tofu with Preserved Radish, Lemongrass Pork, Chinese Sausage and Boiled Chicken with Garlic and Ginger Sauce. My house smells very “Chinese”!

Lebanese Roasted Stuffed Onions Recipe

I’ll be posting some homestyle Chinese recipes from Mom soon. In the meantime, I’ve got a recipe for Lebanese Roasted Stuffed Onions from a book called, The Food and Cooking of the Middle East. The onion is boiled for a few minutes until the layers are soft and pliable. The layers are gently taken apart, stuffed with ground meat (try ground lamb!), warming spices like allspice, cinnamon and coriander, basmati rice and then then roasted. What a nice surprise to open up a rolled onion to find a savory, meaty filling!

Lebanese Roasted Stuffed Onions Recipe

What I loved about this dish was that each “stuffed” onion just uses a single layer of onion and that the presentation was so beautiful.

Lebanese Roasted Stuffed Onions Recipe Video

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Lebanese Roasted Stuffed Onions

Servings: 10 stuffed onions Prep Time: 5 minutes Cook Time: 45 minutes
moroccan-stuffed-onions-recipe-featured-1060

Try buying the largest onions you can find. It will be easier to peel apart the layers. As you can see in the video, my onion was rather large! This recipe comes from The Food and Cooking of the Middle East cookbook by Ghillie Basan.

Ingredients:

2 extra-large onions (or 3 large onions)
1 cup white rice
1 tablespoon tomato paste
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons kosher or sea salt
freshly ground black pepper
3 tablespoons minced fresh cilantro or parsley (reserve some for garnish)
1 pound ground meat of your choice (original recipe uses lamb)
2 tablespoons white wine vinegar or cider vinegar
3 pinches of sugar
2 tablespoons olive oil

Directions:

The first step is to soak your rice in a bowl cool water. The rice will absorb some of the water -- we'll drain off the water in a later step.

Fill a pot with water (enough to cover a whole onion by 1" and bring to a boil. Cut off the very top and bottom of each onion. Make a cut down one side of each of the onions, cutting into the center from top to bottom. This helps the onion layers cook evenly and make it easier to peel. Add the onions, and let them cook for 10 minutes or until the layers soften and separate easily.

Drain the rice completely. In a large mixing bowl, add the drained rice, tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, cilantro or parsley and ground meat. Mix well.

When the onions have finished cooking, remove and drain from the boiling water. Let cool and separate out the layers individually and place 1 heaping tablespoon of the filling, wrap onion around filling, but not too tightly to allow rice to expand during cooking.

In a large, oven-safe saute pan over medium-high heat, swirl in the olive oil. When pan is hot, place the onions seam-side down. Let cook for 2 minutes until the bottoms have browned slightly. Add vinegar to the pan and sprinkle the tops of the onions with sugar. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked, rotating the onions halfway during cooking.


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Whiskey Miso Pork Chops http://steamykitchen.com/23386-whiskey-miso-pork-chops-recipe.html http://steamykitchen.com/23386-whiskey-miso-pork-chops-recipe.html#comments Wed, 26 Sep 2012 16:19:17 +0000 http://steamykitchen.com/?p=23386 Pork chops marinated in a savory whiskey-miso sauce.

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We’re back from a little family getaway to the Bahamas with our best friends, Shawn and Wendy. As a travel-bug and a bargain hunter, I felt it was my duty to allow the kids to ditch school in order to take advantage of an unbelievable Bahamas deal with daily access to Atlantis water park, without the Atlantis moneybags pricetag.

Our hotel was right next door, 5 minute walking distance to Atlantis (if you are curious, here’s where we found the deal – no affiliation or anything with them, but I see that the deal we bought is now over) and our room included access to the water park for free. FREE! Which meant we’re now pros at the art of going down steep waterslides without getting a painful wedgie. Each of us now sport a nice, bronzy tan, too.

Speaking of nice, bronzy tan, check out these pork chops (nice transition back to food, eh?). The chops are marinated in a whiskey-miso sauce overnight (or even just 15 minutes if you’re in a hurry).

This is a recipe that I’ve created for client, Miso & Easy – here’s the entire collection of miso recipes. You can either use their easy-to-use miso or any regular miso paste that you find at the store.

Both the miso and the apple cider vinegar in the marinade tenderizes the pork chop. The salt/sugar in the miso acts like a brine; And the apple cider vinegar helps break down the toughness. The same marinade is cooked with the pork chop and makes a lovely sauce as well.

The ingredients are simple:

Whiskey Miso Pork Chops Ingredients

And the results are amazing:

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Whiskey Miso Pork Chop Recipe

Servings: 4 Prep Time: 20 minutes (or optional overnight marinade) Cook Time: 10 minutes
whiskey-miso-pork-chop-recipe-feature-9367

Chicken breasts would work beautifully in this recipe as well.

Ingredients:

1/2 cup whiskey
1/4 cup apple cider vinegar
1 1/2 tablespoons miso paste (or 3 tablespoons Miso & Easy)
1 tablespoon brown sugar
1 tablespoon grainy mustard
4 pork chops, about 1-inch thick
1 tablespoon cooking oil
1 tablespoon minced fresh parsley

Directions:

1. In a sealable bag, combine the whiskey, apple cider, miso, brown sugar and mustard. Add the pork chops, seal the bag and squeeze out as much air as possible. Refrigerate for 15 minutes or up to overnight.

2. When ready to cook, remove the pork chops from the bag. Wipe off marinade from pork chop, reserving as much of the marinade as possible in the bag.

3. Heat a large frying pan over medium-high heat. Swirl in the cooking oil. Add in the pork chops and cook for 2 minutes. Flip the pork chops then pour in the reserved remaining marinade from the bag into the pan. Turn the heat to medium-low and cover the pan. Cook for 5 minutes (if your pork chops are thinner than 1" please cut time to 3-4 minutes) or until the pork chops are 145F in the middle, or just barely pink. Let rest for 3 minutes on counter.

4. Top with parsley. Serve with the whiskey miso sauce from the pan.

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Collard Greens with Ham and Smoked Hock http://steamykitchen.com/19082-collard-greens-recipe-ham-hock.html http://steamykitchen.com/19082-collard-greens-recipe-ham-hock.html#comments Mon, 28 Nov 2011 14:37:16 +0000 http://steamykitchen.com/?p=19082 I don’t know what I like better: the collard greens, the rich pot liquor or digging out the bits of smoky meat from the ham hock! The Collard Greens recipe is from my good friend and fellow food blogger, Lisa Fain, who writes the blog, Homesick Texan. She’s a 7th generation Texan who moved to New York City for a job ...

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I don’t know what I like better: the collard greens, the rich pot liquor or digging out the bits of smoky meat from the ham hock!

The Collard Greens recipe is from my good friend and fellow food blogger, Lisa Fain, who writes the blog, Homesick Texan. She’s a 7th generation Texan who moved to New York City for a job and one day found herself scouring the city in search of Ro-Tel tomatoes, the only brand of tomatoes fit for true Tex-Mex Chile Con Queso.

Of course, she couldn’t find any, and thus the Homesick Texan blog was born. Lisa has just come out with her very first cookbook, The Homesick Texan Cookbook.

It’s one of my favorite cookbooks this year – after no less than 4 trips to the Lone Star state this year alone – I’ve been craving Tex-Mex foods like crazy.

Even though Lisa lives 1,200 miles from me, I see her more often than friends down the street. Every trip to NYC is incomplete without sharing a meal with Lisa – we’ve done sushi, Jamaican, sushi and more sushi.

And those red cowboy boots she’s wearing? Only Lisa could be responsible for this.

collard greens recipe with ham and smoked hock

Lisa’s Collard Greens are simple. Throw in a couple handfuls of hearty smoked meats, add the collard greens, pour in water and apple cider vinegar and let it simmer for an hour and half or until the greens are as soft as you like them. Collard Greens are just as much about the simmering sauce as it is about the greens.

The savory, smoky, vitamin-rich pot-liquor is so full of rich flavor that you’ll savor every last drop. In fact, spoon your collard greens onto your plate, right next to the roasted garlic mashed potatoes on your plate. Forget the gravy – the pot liquor will find its way over and bleed into the soft mashed potatoes. I guarantee my kids will be forming a mashed potato moat, just so the pot liquor doesn’t escape.

Vegetarian version of Collard Greens? You bet. Lisa’s got a secret ingredient, one that actually made me say outloud, “No. Way. Really????”

How to make Collard Greens

Here’s whatcha need:

In goes the smoked ham hock into a large pot. One, two or three — depends on how many canine pets you have in the house.

Chopped smoked ham or turkey. Or both.

A couple of chopped tomatoes.

A glug of apple cider vinegar.

Just plain ‘ol regular water.

And then the greens.

Most likely, you’ll have to tamp down the greens with a wooden spoon….unless you have giantungus pot. Don’t worry, all the greens will eventually fit in. Cram ’em in! They don’t mind. Simmer for an hour and half, longer if you wish.

 

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Collard Greens with Ham and Smoked Hock Recipe

Servings: serves 8 Prep Time: 10 minutes Cook Time: 1 hour 30 minutes
collard-greens-recipe-57401

Adapted from Lisa Fain, HomesickTexan.com

You can use any combination of smoked meats - turkey, ham, ham hock or bacon. The easy choice for us, since we'll most likely have a couple of hungry dogs waiting for their special Thanksgiving treat, is the ham hock. You can find large bunches of collards starting in November, peaking in December. Bags of chopped collards are sold year round, which is what I used.

Ingredients:

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 tomatoes, chopped
2 smoked ham hocks
1 1/2 cups chopped smoked ham
5 cups water
1 tablespoon apple cider vinegar
2 bunches of collards (about 2 pounds) or two 16oz bags chopped collards
salt and freshly ground pepper to taste

Directions:

1. Thoroughly clean each collard leaf, removing the tough stem and rib. Tear each leaf in half.

2. In a large pot, heat the olive oil over medium heat. Add the onion and saute for 5 minutes. Add in the garlic and saute for another minute until fragrant.

3. Add in the tomatoes, ham hocks and ham. Pour in the water and apple cider vinegar and bring to a simmer. Add in the collards, tamping down with a wooden spoon to get all of the greens in the pot. Cover and simmer for 1 1/2 hours.

4. Season wtih 2 teaspoons of kosher or sea salt (use 1 teaspoons table salt) and black pepper. Taste and add additional salt and pepper if needed. I used about 3 teaspoons of kosher salt. Don't be shy with the salt - remember, this recipe serves 8!

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Grilled Steak and Tomato Salad with Rum Vinaigrette http://steamykitchen.com/18230-grilled-steak-and-tomato-salad-with-rum-vinaigrette-recipe.html http://steamykitchen.com/18230-grilled-steak-and-tomato-salad-with-rum-vinaigrette-recipe.html#comments Mon, 17 Oct 2011 16:10:33 +0000 http://steamykitchen.com/?p=18230 My husband, Scott, has quite an extensive single-malt scotch collection, which normally is off-limits to me and my kitchen. According to him, scotch is to be slowly sipped and savored, not poured or glugged into a sizzling pan as a base for a sauce. Our rum stash, on the other hand, is fine for me to experiment with. Scott likes ...

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My husband, Scott, has quite an extensive single-malt scotch collection, which normally is off-limits to me and my kitchen.

According to him, scotch is to be slowly sipped and savored, not poured or glugged into a sizzling pan as a base for a sauce. Our rum stash, on the other hand, is fine for me to experiment with. Scott likes fine rum but not quite at the same intensity as the scotch.

We experimented with creating boozy salad dressings for adults a couple of weeks ago. We thought, why not make salad a little more fun for us? It turns out that aged rum, which is made from sugarcane, has the perfect caramel sweetness for a vinaigrette. Whisk a shot with a bit of apple-cider vinegar, mustard and olive oil for a salad dressing that’s sweet, tangy and has a touch of heat from the rum.

We used Flor de Cana rum from Nicaragua, aged 18 years. Of course, the better the rum, the better the results: You’re only using a shot-glass full. Aged rum or dark rum is better than the gut-twisting cheap stuff.

Rum Vinaigrette

Here’s whatcha need:

Simple, right?! Basically, you whisk everything together. Feel free to add more rum than stated in the recipe (hiccup!)

The grilled steak and flame-licked tomatoes (fancy, eh!?) are cooked at the same time if you’re using an outdoor BBQ grill. Otherwise, you can roast the tomatoes in the oven while you pan-fry the steak.

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Grilled Steak and Tomato Salad with Rum Vinaigrette

Servings: serves 4 Prep Time: 5 minutes Cook Time: 10 minutes
Grilled Steak and Tomato Salad with Rum Vinaigrette Recipe

Ingredients:

For the steak:
1 pound flank steak (or steak of your choice)
2 teaspoons olive oil
Salt and freshly ground pepper
For the tomatoes:
1 pound cherry tomatoes (or tomatoes of your choice)
2 teaspoons olive oilFor the salad:
1 shot (3 tablespoons) good-quality rum
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper
1 head lettuce

Directions:

1) Preheat the grill to high heat. Lightly coat the steak with oil and grill 5 to 7 minutes on each side for medium-rare. Season the steaks immediately with salt and pepper. Let the steak rest while you prepare the salad.
2) Lightly coat tomatoes with oil and grill 3 to 4 minutes.
3) To make the dressing, whisk together rum, apple cider vinegar, mustard and olive oil and then season with salt and pepper.
4) If you're using flank or skirt steak, slice the steak across the grain. Serve steak and grilled tomatoes on top of lettuce and toss with rum vinaigrette.

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Ketchup from Scratch: Indian Spiced Ketchup Chutney http://steamykitchen.com/17682-ketchup-chutney-recipe.html http://steamykitchen.com/17682-ketchup-chutney-recipe.html#comments Sat, 13 Aug 2011 06:36:13 +0000 http://steamykitchen.com/?p=17682 A step-by-step recipe for Indian spiced ketchup chutney from Food Network Star Aarti Sequeira.

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 I want you to meet a friend of mine, Aarti — though you’ve probably have seen her mesmerizingly happy smile on the Food Network already as she was the winner of The Next Food Network Star last year!

Aarti and I used to create cooking videos together with Good Bite (remember this Miso Soup?!) That was about 2 years ago, before Food Network discovered her and I’m so proud to announce that today, Aarti launches her brand new show, Aarti Party!

We’re sharing one of her recipes from Sunday’s show, Ketchup Chutney from scratch, a perfect compliment to your cheese plate or to slather on your burger. Make your own ketchup!? Absolutely! It’s a chunky, warmly spiced version of our All-American favorite condiment.

Here’s what Aarti emailed me when she suggested we try this recipe, “Alright, so I was thinking that a good recipe to share might be my “Ketchup Chutney”.  It’s a classic example of what I’m trying to do — introduce people to Indian flavours through the foods they recognise and love.  Ketchup, a condiment found in nearly every American fridge, is actually a chutney… which most people think of as an Indian invention.  Cool, huh?  So I make mine from scratch, which takes about 20 minutes, and it doesn’t have any stinky preservatives or high fructose corn syrup in it.  Plus, it’s got some gusto… packed with brawny Indian flavours like mustard seeds, cumin seeds, garlic and ginger (of course), garam masala and a little turmeric.”

Enjoy not only the recipe but a little Q&A with Aarti! Big thanks to Adam and Joanne for cooking the amazing recipe! ~Jaden

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Tell us a little bit about life before Food Network Star, how has life changed since?

Well, before Food Network Star, my husband and I were scraping by on his unemployment checks (thank Goodness for those, or else I’m not sure what would have happened).  While that was really hard, what was harder was not knowing what I wanted to do with my life – my husband has always known that he wanted to be an actor, since he was 4 years old, and he’s great at it… but I didn’t feel like I had a clear talent, something that I felt really unquestionably passionate about.  Winning Food Network Star, heck COMPETING on FNS uncovered this passion that I never knew existed, or perhaps knew was there but never felt like I had anything to offer in that arena (cooking show host).  It is such a gift.  I wake up every morning thanking God for this new career.  I have received emails from people who either watched the competition or my cooking show now, that I would like to print out and frame – I never dreamed that I’d be able to touch people’s lives in this way.  It’s really breathtaking.

Where does your love of cooking come from, how about your love of teaching us about it?

I think we all ache for connection to each other… real, lasting connections that touch from the inside out.  Food is one way to do that.  I have NEVER been one of those eat to live types of people.  I live to eat.  And I live to eat with people, break bread with them – something magical happens when you do that.  You’re kind of bonded forever.  Whether it’s a first date, a special birthday, a comforting plate of food shared by two people in mourning… I just love that.  I think that’s where my love of cooking comes from.  That, and a really healthy appetite, that started from before birth – I was 10lbs when I was born!!

What is a day like in the life of a Food Network Star? How long will an episode take to shoot?

I spend a couple of months coming up with show themes and recipes, testing them and re-testing them.  When it’s time to shoot, we shoot 13 episodes in about 10 days – 1.5 episodes a day, with an extra few days to shoot the party scenes featuring my real friends and family.  I start at about 7am, with two hours in hair and makeup (yup, I need that much work!), then we start shooting at about 9am, and we go until about 730pm.  The shoot days are exhausting (I had no idea how much energy you need to be “perform”) but invigorating.  I love the production team that makes my show – they are fonts of knowledge and talent, and I can feel the cogs in my head turning just a bit faster when I’m around them.

How do you come up with recipes for Aarti Party?

Well, I eat a lot.  Ha!  But seriously, what joy to know that whenever I eat out, it’s for inspiration!  LA has some of the freshest and most creative food around.  I love finding new flavour combinations that I never knew worked together.  Then there’s old family favourites I can’t wait to share.  And, I take requests!  I often ask people on my Facebook fan page what they’d like to learn to make.  My fans (um, it’s still so crazy that I can say that!) are awesome.

What is your favorite comfort food or indulgence?

Ice cream, ice cream, ice cream.  One of the first presents that we bought for ourselves after I won was an ice cream maker, so that I could make ice cream whenever I wanted.  I am slowly working my way through David Lebovitz’s The Perfect Scoop.  I wasn’t allowed a lot of dessert growing up, because I was such a portly child, and so the thrill of eating a big bowl of ice cream hasn’t gotten old yet.  HA!

What is in your fridge right now?

We’re moving house right now so it’s mostly condiments: fig butter, sriracha, homemade apple-ginger chutney, some carrots, turnips and beets that I pickled, aged gouda, leftover chicken curry with apricots that I’m perfecting, a bottle of green Kombucha and some gluten-free beer.  I’m all over the place!

Aarti’s Burger Station Epsidoe will air on The Food Network 9am/8c Saturday, August 13, 2011!

making ketchup chutney

Ketchup Chutney comes together quite quickly, so we found it best to slice, dice and measure out everything in advance.

First, thinly slice 3 cloves of garlic.

Then, finely dice one medium onion.

And finally, use a microplane to grate about a 1-inch length of fresh ginger. You could also peel, then mince, but we found this method to be a bit easier. (The peel of the ginger gets pushed back from the microplane when grating).

Next, get all those spices ready! Aren’t the colors just beautiful?

Then, measure out the wet ingredients and make sure some salt is handy for later.

Making the chutney is easy. First, start with a medium saucepan. Aarti says to warm the oil over medium-high heat until nearly smoking, then toss in the mustard and cumin seeds.

Since the oil is so hot, they might start to jump around the pan a bit, so having a lid near by to make sure the seeds don’t all jump ship is a good idea. Just cover until the popping stops.

Next, add the onion, ginger and garlic to the pan.

Saute for 10 minutes or so until the onions are softened and just start to brown. Just watch the ginger does not burn.

Now, toss in the turmeric, garam masala and paprika. Stir well and cook for about 30 seconds.

Now, add the apple cider vinegar. Stand back when you do this, the fumes can be a bit overwhelming. Cook until the vinegar has reduced by about half.

Add in one 14.5 ounce can of diced tomatoes, liquid and all.

Then, the molasses.

And season with some salt and freshly ground black pepper.

Allow the the chutney to cook at a generous simmer for about 10 minutes – it will thicken nicely. If you would like, Aarti says you can puree the chutney, but we chose to keep it as is, we liked the texture. Just cool, jar and store in the refrigerator. We served a dollop of chutney on some sharp cheddar cheese and crusty bread, but you could certainly slather some on top of a burger, sandwich or anything else you desire.

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Ketchup Chutney

Servings: about 3 cups Prep Time: 10 minutes Cook Time: 20 minutes
ketchup-chutney-burger-recipe

Recipe by Aarti Sequeira of the Food Network Show, Aarti Party.

Ingredients:

3 tablespoons canola or grapeseed oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
1 medium red onion, finely diced
3 cloves garlic, thinly sliced
1-inch thumb ginger, minced
½ teaspoon turmeric
½ teaspoon garam masala
½ teaspoon paprika
¼ cup apple cider vinegar
1 14.5-ounce can diced tomatoes
2 tablespoons molasses
½ teaspoon kosher salt
Freshly ground black pepper

Directions:

1) Warm oil over medium-high heat in a medium saucepan, until nearly smoking.
2) Keep your lid handy. Add the mustard seeds and the cumin seeds; they should start enthusiastically popping upon contact with the oil, so cover the pot until the spluttering subsides.
3) Add the onions, garlic and ginger. Saute until softened and just starting to brown, about 10 minutes.
4) Add turmeric, garam masala and paprika. Stir and cook about 30 seconds. Then add the vinegar (standing back so you don’t inhale the fumes!), and cook until vinegar has reduced by about half.
5) Add tomatoes, molasses, salt and lots of freshly ground black pepper. Stir, bring to a boil, then cook at a generous simmer about 10 minutes until thickened. You can puree it if you like. Set aside to cool, then jar. Store in the refrigerator, ready for your next burger or sandwich or grilled meat or or or...!

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BLT Salad with Buttermilk Dressing http://steamykitchen.com/7573-blt-salad-with-buttermilk-dressing.html http://steamykitchen.com/7573-blt-salad-with-buttermilk-dressing.html#comments Mon, 01 Mar 2010 17:40:28 +0000 http://steamykitchen.com/?p=7573 If you know me,  and I hope by now you do, I’m never one to even waste precious chewing energy on a boring salad. I have friends who will enjoy even the most plain salad consisting of one variety of lettuce and a glop of salad dressing from a gallon sized vessel bought at a warehouse store, meant for school ...

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BLT Salad Recipe

If you know me,  and I hope by now you do, I’m never one to even waste precious chewing energy on a boring salad. I have friends who will enjoy even the most plain salad consisting of one variety of lettuce and a glop of salad dressing from a gallon sized vessel bought at a warehouse store, meant for school cafeteria use.

But this BLT salad, with joyful bacon confetti, is one that I could probably eat several times a week. If you don’t make the homemade  buttermilk dressing yourself, there are only really five ingredients:  lettuce, bacon, tomatoes, bread and dressing.

Oh, and another great thing (as if you needed another) – the bacon and the croutons bake together in harmony on the same baking sheet.

Secretly, I could have gone even without a dressing — a secret drizzle of bacon drippings all over the salad and a  a squeeze of lemon would have been just fine. But the homemade buttermilk dressing, which came together in less than 15 seconds, really made this salad over the top.

BLT Salad Recipe

 

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BLT Salad with Buttermilk Dressing Recipe

Servings: Prep Time: Cook Time:
BLT-Salad-Recipe-7148

from Fresh Flavors Fast Cookbook from Martha Stewart Everyday Food

Ingredients:

8 slices bacon
half baguette (8 ounces), sliced into 3/4 inch cubes about 4 cups
2 tablespoons olive oil
salt and freshly ground black pepper
1/3 cup buttermilk
3 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 green onion, trimmed and thinly sliced
1 pound romaine hearts, coarsely chopped (or other salad greens)
1 pint cherry tomatoes, halved

Directions:

1. Preheat oven to 375°. Arrange bacon in a single layer on 1/2 of a rimmed baking sheet. On the other side of the baking sheet, add the bread cubes and toss with the olive oil. Bake for 15 minutes, tossing the bread cubes halfway through. The bacon should be crisp and the bread cubes are toasted. Crumble the bacon into large pieces.

2. In a large bowl, whisk together buttermilk, mayonnaise, vinegar, and green onions. Season with salt and pepper. Add in lettuce, tomatoes bacon and croutons; toss to coat with dressing. Serve immediately.

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