Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Jul 2015 17:57:41 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 No Cook, 3-Ingredient Miso Almond Sauce http://steamykitchen.com/30208-no-cook-3-ingredient-miso-almond-sauce-recipe.html http://steamykitchen.com/30208-no-cook-3-ingredient-miso-almond-sauce-recipe.html#comments Mon, 06 Jan 2014 18:12:57 +0000 http://www.steamykitchen.com/?p=30208 When all else fails, the answer is always Zen, especially in all matters related to food. With the exception of Peanut Butter & Chocolate Cake with Chocolate Ganache & Reese’s Peanut Butter Cups (more!more!more!) or if anyone wants to make me a big ol’ plate of Lobster Nachos (pile it on baby!) For the ultimate in Asian sauce simplicity, I found the ...

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When all else fails, the answer is always Zen, especially in all matters related to food. With the exception of Peanut Butter & Chocolate Cake with Chocolate Ganache & Reese’s Peanut Butter Cups (more!more!more!) or if anyone wants to make me a big ol’ plate of Lobster Nachos (pile it on baby!)

Photo by Lisa Keating

Photo by Lisa Keating

For the ultimate in Asian sauce simplicity, I found the answer in Mollie Katzen’s The Heart of the Plate. Mollie is known for her 6+ million books in print and her easy (and Zen!) way of creating healthy vegetarian meals.

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Her Miso Almond Sauce that we’ve tossed with noodles have only 3 ingredients. There’s not even cooking involved in the making of this sauce. Watch the video to find out which ingredients create the perfect blend of savory, tangy and creamy!

 Miso Almond Sauce Recipe Video

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 Miso Almond Sauce Recipe

 Miso Almond Sauce Recipe

 

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Miso Almond Sauce Recipe

Servings: 4 Prep Time: 1 minute Cook Time: 2 minutes
Miso Peanut Sauce Recipe-0202

This sauce is great at room temperature (for a dip) or warmed and tossed with any type of noodles you want. We've also used it as a marinade with big chunks of vegetables for kabobs; tossed with roasted cauliflower (and sprinkle with sesame seeds). In other words, it's very versatile.

Also, we substituted peanut butter for the almond butter a couple of times and loved it just as much. Any nut butter will work.

Ingredients:

1 tablespoon miso paste
3 tablespoons almond butter (or any nut butter)
1/4 cup apple juice

Directions:

In a large bowl, whisk together the miso paste and almond butter until very smooth. If it helps, add in a tablespoon of the apple juice. Once the miso and almond butter are combined, whisk in the remaining apple juice.

Warm in microwave or saucepan if you wish. We served with cooked noodles and a minced green onions.

 

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Smoky Sweet Spicy Wings http://steamykitchen.com/13565-chipotle-cinnamon-wings-recipe.html http://steamykitchen.com/13565-chipotle-cinnamon-wings-recipe.html#comments Fri, 21 Jan 2011 11:12:42 +0000 http://steamykitchen.com/?p=13565 A couple of weeks ago, I headed over to Baltimore Maryland to get school on spices, along with my buds Jenny, Shauna and Nicole. What do you do at spice school? We eat, of course! Their amazing culinary team fed us every couple of hours, in fact, our meeting space was inside McCormick’s Asian kitchen (built-in wok!) and our “class” ...

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Chipotle Cinnamon Grilled Wings RecipeA couple of weeks ago, I headed over to Baltimore Maryland to get school on spices, along with my buds Jenny, Shauna and Nicole. What do you do at spice school? We eat, of course!

Their amazing culinary team fed us every couple of hours, in fact, our meeting space was inside McCormick’s Asian kitchen (built-in wok!) and our “class” was no more than 3 steps left of the kitchen.

Of the dozens of food and drinks that we sampled, my favorite were these Chipotle Chinnamon Baby Back Ribs. See that plate? I polished off half of that myself.

A lot of recipe developers and chef talk about “balancing flavors” – and these ribs are a perfect example of playing with the powerful punch of spice – sort of like the soundtrack to “The Perfect Storm”

::sweet (brown sugar) :: spicy & smoky (chipotle) :: warm (cinnamon and cocoa) :: salty (garlic salt) :: tangy (tomato paste)::

So I’ve re-created those flavors into the form of wings. We even threw them on the grill for more smokiness, but you can bake and broil for same effect.

About Chipotle Chile Pepper

What is Chipotle Chile Pepper? From McCormick’s Enspicelopedia:

BOTANICALLY SPEAKING

When green, this Capsicum annum is called jalapeño, a chile with distinctive sweet and acidic notes, along with a moderate level of heat. But when the pod is dried and smoked, it becomes a different animal altogether and is called chipotle. With a strong, smoky aroma and a deep brown color, chipotle pepper is available ground.

YUM FACTOR

Chipotle pepper is the quick way to put a hit of smoky, spicy, “Howdy Pardner!” flavor into anything from prepared mayonnaise, salsa and rubs to cornbread, bean dips, chili con carne and butter for glazing vegetables. Pair it with chili powder and cinnamon as a rub for the most memorable baby back ribs you’re likely to taste.

GLOBETROTTER’S GUIDE

Named for its hometown Jalapa in the Mexican state of Veracruz, jalapeño peppers are the raw materials from which chipotle pepper is made.

HOT OR NOT?

In the United States, the heat of chilies is measured in Scoville Heat Units. Sweet bell peppers score zero on the scale, while jalapenos hit the 2,500 – 4,000 range. Habaneros are reputedly one of the hottest peppers, reaching 100,000 to 300,000 Scoville Units. Some say, however, that certain varieties of African chilies are even hotter, most especially the tiny green gems known as bird’s eye peppers.

How to Easily Cut Chicken Wings

To easily cut a chicken wing, here’s my method — no wrestling needed.

Prop the wing with the backside facing you. Hold it up so that it forms a “V” on that first joint.  Now take your knife and cut straight down that “V”

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If you cut straight down the “V” you shouldn’t meet much resistance at all. It should go through pretty darn smoothly.

Same thing for the wing tip. Hold the wing to form V and cut straight down the middle.

Throw the flappers and the drumsticks in a bag, save the tips for stock. Pour marinade in bag.

Close it up, but keep air in the bag so that the wings can move around. Now SHAKE SHAKE SHAKE! It’s a good flabby arm workout. After the wings are all coated, open just a crack of the bag up, squeeze all the air out and seal.

Like this bowl? It’s Fire King Jadeite and if you’re not an eBay addict yet, this baby will surely make you one.

Chipotle Cinnamon Grilled Wings Recipe

A recipe so easy, that even Andrew made it on television last week. That’s him right there at the Daytime studio, standing on a box with host Cyndi.

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Smoky Sweet Spicy Wings Recipe

Servings: 6 as appetizer Prep Time: 5 Cook Time: 30 minutes
chipotle-cinnamon-grilled-wings-recipe-6438.jpg

a.k.a Warm Sweet & Spicy Wings. If you're interested in using the same McCormick Gourmet Collection spices, here's what I used: McCormick Gourmet Collection Garlic Salt, McCormick Gourmet Collection Chile Pepper, Chipotle, McCormick Gourmet Collection Cinnamon, Saigon

Ingredients:

1/4 cup apple juice
1 tablespoon tomato paste
2 tablespoons firmly packed brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon garlic salt
3/4 teaspoon chipotle powder
1/2 teaspoon ground cinnamon
3 pounds chicken wings, separated, wing tips saved for another use

Directions:

In a bowl, mix together all of the ingredients to form a thick marinade. Place wings and marinade into large sealable plastic bag. Toss to coat evenly. Marinate in refrigerator for 45 minutes up to overnight.

To cook on grill: Preheat grill, Turn one side of the grill to high heat, the other side on medium-low heat. Grill wings on high heat until the wings starts to caramelize and you get some
black grill marks, flip the wings and repeat. Move them to the cool
side of the grill, cover and cook for 20 minutes until the wings are cooked through.

To cook in oven: In oven: Preheat oven to 400F. Line a baking sheet with parchment paper
or tin foil (this is an important step unless you want to spend an hour
scrubbing your pan after cooking). Lay wings on parchment paper or tin foil. Bake for 15
minutes, flip the wings and bake for another 15 minutes.

If you want, you can move rack near 8-inches to top and broil the wings for 2 minutes to caramelize even further. Just keep an eye on them to make sure they don't burn.

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Carolina Barbequed Pulled Pork Sandwiches with Spicy Tangy Slaw http://steamykitchen.com/4404-barbequedpulled-pork-sandwiches-recipe.html http://steamykitchen.com/4404-barbequedpulled-pork-sandwiches-recipe.html#comments Thu, 09 Jul 2009 03:23:30 +0000 http://steamykitchen.com/?p=4404 Yesterday, Dr. BBQ andI tag-teamed on a Daytime segment. Ray brought his Big Green Egg to the roof of the studio end filmed a segment on pulled pork sandwiches, western North Carolina style. This thing really does look like a muppet character with its mouth wide open, huh!? GIMMEEEE PORK….. That above right there in the mouth of the Egg ...

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Yesterday, Dr. BBQ andI tag-teamed on a Daytime segment. Ray brought his Big Green Egg to the roof of the studio end filmed a segment on pulled pork sandwiches, western North Carolina style.

This thing really does look like a muppet character with its mouth wide open, huh!?

GIMMEEEE PORK…..

dr-bbq-3-copy

That above right there in the mouth of the Egg is a pork butt. An overnight-smoked pork butt. That’s a sweet pig’s ass.

Which really isn’t the pig’s ass. But you’d think with a name like “BUTT” you’d expect to be eating the pig’s ass. Who the hell named a pig’s shoulder “BUTT??”

Dr. BBQ’s Carolina Pulled Pork Sandwiches video

uh oh.

BEFORE you watch the video….I just wanna say that:

Dearest Daytime Host Dave,

I know that at the very beginning of the video it looks like you got a pie thrown at your face. A big, fat whipped cream pie.

Something happened to the video somewhere along the line from the studio to satellite to my home through the cable tubes to my recorder to the DVD to my computer to iMovie through the Internet tubes to BlipTV back through the Internet tubes into your computer monitor.

Somewhere along that chain, somehow you got blasted with whipped cream. But at least it was quick-disappearing whipped cream, after a few seconds it magically disappears! I am so sorry, but I’ve tried three times to wipe the whipped cream off the video, but I can’t seem to fix the problem.

So to make it up to you, I will let you throw a pie at ME, 5 seconds before we go on air. I think that’s quite fair, don’t you?

Love, happiness and pie,

Jaden

Thank you Sur La Table for providing the beautiful Foldable Grilling Tools

Here’s host Dave, adjusting his microphone. Rob the floor manager and camera man coordinates the cameras, the talent and the set.

Dr. bbq

And this is his Dr. BBQ’s latest cookbook, The NFL GameDay Cookbook. The recipe for the Barbequed Pulled Pork Sandwiches are from this book. Your lover promised some nookie tonight if you bought the book.

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So here’s what Ray made:

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Oh, you want a closer look?

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But WAIT! I didn’t even tell you my part in this tag-team!

Oh wait til you see what I made with his pulled pork…I Asian-fied it with a special BBQ sauce recipe from Kogi BBQ Taco Truck in Los Angeles…I’ve got a recipe and video of the: kogi-bbq-taco-31 Korean Style Tacos with Kogi BBQ Sauce.


Carolina Barbequed Pulled Pork Sandwiches with Spicy Tangy Slaw

Fromnfl-gameday-cookbook The NFL Gameday Cookbook by Ray, Dr. BBQ, Lampe and published by Chronicle Books

Barbecued Pulled Pork Sandwiches

This is what real barbecue is all about. A long slow cooked pork shoulder is as good as it gets. Yes, the butt comes from the shoulder. It’s the shoulder blade or the butt end of the whole shoulder. These sandwiches are best served topped with coleslaw. Pick one of mine or use your family favorite.

For the rub
3 tablespoons salt
2 tablespoons black pepper
1 tablespoon granulated garlic
1 tablespoon paprika

One 7 to 8 pound pork butt, fat cap trimmed off
2 tablespoons vegetable oil
1/2 cup apple juice or apple cider
2 cups Dr. BBQ’s Carolina Barbecue sauce (Recipe below)
12 hamburger buns

To make the rub, in a small bowl combine the salt, pepper, granulated garlic and paprika. Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at least a half hour and up to 12 hours.

Prepare the grill or smoker indirect at 275 F using hickory and cherry for flavor. Put the butt in the cooker and cook until the internal temperature is 160 F. This should take 6 to 8 hours depending on your cooker. Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle. As you begin to close up the package pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it put it back in the cooker. Return the package to the cooker and cook until the meat reaches an internal temperature of 195F. This should take another 2 to 3 hours. Remove the package from the cooker to a baking sheet. Open the top of the foil to let the steam out and let it rest for 1 hour. Using heavy neoprene gloves or a pair of tongs and a fork transfer the meat to a big pan. It will be very tender and hard to handle. Discard the juices as they will be quite fatty. Shred the meat discarding the fat and bones. It should just fall apart. Continue to pull the meat until it’s shredded enough to make a sandwich. Add 1 cup of the sauce and mix well. Reserve the additional sauce for serving on the side. Serve on fluffy white buns topped with Cole slaw.

Makes 12 sandwiches

Dr. BBQ’s Carolina Barbecue Sauce

1 cup vinegar
2/3 cup ketchup
2 teaspoon sugar
1 teaspoon salt
1 teaspoon Worcestershire
1/2 teaspoon red pepper flakes

In a small saucepan mix together the vinegar, catsup, sugar, salt, Worcestershire and pepper flakes. Cook over low heat for 5 minutes stirring to blend.
Makes about two cups

Spicy Tangy Slaw

This slaw goes well with all the real barbecue dishes.

One 16-ounce package of shredded Cole slaw mix
1/2 red bell pepper, sliced thin
1/2 medium onion, sliced thin
1 jalepeno, halved and sliced thin

For the dressing:
1/3 cup olive oil
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
In a large bowl mix together the dressing ingredients. Add the slaw mix, the red pepper, the onion and the Jalapeno. Toss to coat. Let rest 5 minutes and toss again. Refrigerate for at least 4 hours and preferably overnight.

Makes about 8 servings.

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Dr. BBQ’s Famous Baby Back Ribs http://steamykitchen.com/4034-dr-bbqs-baby-back-ribs.html http://steamykitchen.com/4034-dr-bbqs-baby-back-ribs.html#comments Sat, 13 Jun 2009 22:56:58 +0000 http://steamykitchen.com/?p=4034 [imagebrowser id=17] Lots of photos above in the slideshow – we’ll show you how to fold the tin foil to encase the ribs so that the apple juice/honey doesn’t spill out. You think that a food enthusiast like me and a beef aficionado like my husband would have already dived deep into the black, charred world of charcoal. But no, ...

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Lots of photos above in the slideshow – we’ll show you how to fold the tin foil to encase the ribs so that the apple juice/honey doesn’t spill out.

You think that a food enthusiast like me and a beef aficionado like my husband would have already dived deep into the black, charred world of charcoal.

But no, I must confess that, until this weekend, we’ve been tethered to an ugly white liquid propane gas tank I’m always scared will explode on the car ride home. So I make my husband drive 20 mph and avoid speed bumps and curbs. Which makes our drive to the market to refill the tank just about as boring and uneventful as the third time ’round It’s a Small World at the Magic Kingdom.

I had never been interested in charcoal because anything that contributes to or directly causes my pile of laundry to increase is a no-no in my home. Just looking at an open bag causes my skin to break out in housewifery hives.

Recently, my good friend, Ray Lampe, aka Dr. BBQ, came over with a nice little present for me: a Big Green Egg. He also lugged in a bag of charcoal and some hickory, but I didn’t whine about the black glitter on the carpets. Nor did I obsessively dab at my husband’s shirt with the bleach pen. When you’ve got Dr. BBQ in your home, you just let him do his thing.

Ray taught us the basics of barbecuing and how to use the Big Green Egg, which looks more like a bomb shelter than a grill. The smoked salmon came out silky with the perfect hint of hickory (though Ray says for salmon, cherry or alder wood chips are best). When it came time to grill our steaks, the flames shot straight up. Oops, that was my fault. I’m used to lubing the steaks with cooking oil to coax some flame action from our regular lame-o grill.

Ray left the Egg for us, and we’ve put it to use every night since. I’m considering spray-painting the darn thing hot pink in case he comes back to get it. I really can’t see that man rolling a Big Pink Egg to championship barbecue competitions.

drbbq <– THIS IS DR. BBQ. He knows his shit. Ray has authored these books:

dr-bbq-road-tripdr-bbq-all-year-long
dr-bbq-big-time-cookbooknfl

and Ray is the reason I’m 1 degree away from Justin Timberlake (Ray is the executive chef of Southern Hospitality, Timberlake’s restaurant)

big-green-egg <– THIS IS THE BIG GREEN EGG. It’s ugly. I love it.

Dr. BBQ’s Famous Baby Back Ribs Recipe

Featuring the Big Green Egg

3 slabs baby back ribs, membrane on back of ribs removed
2 cups honey
1 1/2 cups apple juice
2 cups of Dr. BBQ’s Sweet and Sticky Glaze (see below)
Dr. BBQ’s rub (see below)

Prepare your cooker for indirect grilling at 275 degrees Fahrenheit, using cherry and hickory wood for flavor. Season the ribs with the rub. Put the ribs into the smoker, meaty site up for two hours. Flip the ribs and cook another hour. Remove the ribs to a platter.

Take a double-thick piece of heavy-duty aluminum foil (big enough to wrap a slab of ribs), and slather about 1/3 cup of honey on each sheet, spreading it where the ribs will lie. Place the ribs meaty side down and add more honey on top of the slab. Now crimp the edges of the foil and pour 1/2 cup of apple juice in the bottom. Do this for all three slabs. Loosely close the packets around the ribs and lay them back in the cooker.

Cook another 90 minutes. Carefully unwrap the packets and take out the ribs. Place the ribs back on the cooker, raising the temperature to 350 degrees. Brush with the glaze or barbecue sauce and flip several times for another 20 minutes.

Dr. BBQ’s rub (combine)
1/4 cup salt
1/2 cup sugar
2 tablespoons brown sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground nutmeg

Dr. BBQ’s Sweet and Sticky Glaze
This is what Dr. BBQ always uses to finish his ribs and chicken at BBQ cookoffs around the country.

1 cup ketchup
1/2 cup dark molasses
1/4 cup white vinegar
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon freshly ground black pepper
1/8 teaspoon Liquid Smoke (Optional)
1/2 cup honey
1 tablespoon hot sauce of choice

Combine all ingredients in a saucepan, stir well, and simmer for 15 minutes to reduce and thicken

Dr. BBQ Cookbook Giveaway

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I’m giving away a signed copy of one of Dr. BBQ’s Big Time Barbeque Cookbook. Just comment below and tell Dr. BBQ: GAS OR CHARCOAL? (and why!?) until June 21st to enter. This book can be yours and lovingly signed by the man himself.

My email subscribers get a bonus entry (just enter twice – just type in “I’m an email subscriber” in your bonus entry). Want to be an email subscriber? There’s a signup form on the right in the sidebar.

CONTEST OVER!

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