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

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Clams Casino Recipe with Bacon

What you’ll learn:

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

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

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

Clams Casino Recipe with Bacon

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Clams Casino Recipe with Bacon

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

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

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

Ingredients:

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

Directions:

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

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

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

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

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

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Chinese Soup Dumplings Recipe (with Pork & Crab) http://steamykitchen.com/38446-chinese-soup-dumplings-recipe-pork-crab.html http://steamykitchen.com/38446-chinese-soup-dumplings-recipe-pork-crab.html#comments Tue, 18 Nov 2014 13:58:01 +0000 http://steamykitchen.com/?p=38446 Chinese Soup Dumplings, or Xiaolongbao is a MUST TRY at least once! It’s a long recipe, the dumpling skin is hand made and the filling requires several hours of chilling. But it’s so worth it! These are the real deal. This is an authentic Xiaolongbao recipe from Top Chef star Lee Anne Wong from her new book, Dumplings All Day ...

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Chinese Soup Dumplings Recipe - Xiaolongbao | steamyktichen.com

Chinese Soup Dumplings, or Xiaolongbao is a MUST TRY at least once! It’s a long recipe, the dumpling skin is hand made and the filling requires several hours of chilling. But it’s so worth it! These are the real deal. This is an authentic Xiaolongbao recipe from Top Chef star Lee Anne Wong from her new book, Dumplings All Day Wong.

Have you ever tried Xiao Long Bao? These are Chinese Soup Dumplings, steamed dumplings that contain a rich broth trapped inside the parcel of the folded dumpling. This dish should be on your must-try foods!

So, how does the liquid, or soup, get inside the dumpling? It’s gelatin, baby. A concentrated, rich soup made with pork belly and ham is set with gelatin, so that the liquid becomes a solid. Then it is mixed with ground pork, crab and shrimp, along with green onions and ginger.

chinese-soup-dumplings-recipe-

A dough is hand-made, rolled out and filled.

chinese-soup-dumplings-recipe--2

Then pleated and folded.

chinese-soup-dumplings-recipe--3

To make little dumplings.

chinese-soup-dumplings-recipe--4

Once the dumplings are steamed, the soup turns back into liquid. How do you eat such a dumpling? Very carefully! Place a dumpling on a large spoon, preferably a Chinese soup spoon, which is deep enough to capture all of the soup. Take a little nibble, let some of the steam escape (so that you don’t burn your mouth), and also let some of the soup spill out into the spoon. Take small bites of the dumpling, eating and sipping at the same time.


This recipe is from Lee Anne Wong, Top Chef finalist from the very first season. I remember watching Lee Anne, cheering her on from my couch, “Go Asian sister, go!”

After watching Lee Anne, I had serious thoughts about going to culinary school, even filling out the application forms at a brand new culinary center institute up near my home. But instead of spending $60,000 a year in culinary school fees, I started Steamy Kitchen instead.

These days, I’m getting asked by culinary schools to come TEACH their students! I think I made a wise decision.

But, Lee Anne Wong inspired me to move in the right direction – a career in food and cooking. 

 lee-anne-wong-photo

 

Dumplings All Day Wong


Chinese-soup-dumplings-recipe


The recipe for Chinese Soup Dumplings is from Lee Anne’s new book, Dumplings All Day Wong. Included in the book are dozens of Lee Anne’s favorite Asian dumplings, with step-by-step photos (like the ones above.)

Here’s a description:

Folds such as Potstickers, Gyozas, Shumai, Har Gow, Wontons and more, along with countless fillings and different cooking methods such as steaming, pan-frying, baking or deep-frying, allow you to create awe-inspiring dumplings in innumerable ways. With friends and family begging to come over and try a new dumpling recipe from the master again and again, this book will be a go-to in your kitchen for years to come. 

Xiaolongbao

My very first xiaolongbao was at the original Joe’s Shanghai, which resides on Pell Street in New York City’s Chinatown. I had read all about their famously plump and juicy steamed delights in many various local food publications, so I was compelled to try them for myself. Forewarned by many who had devoured before me, I knew to be careful with the first bite, as these dumplings were notorious for the hot broth inside that could easily burn and injure. Whatever your plan of attack is, these will surely become a favorite, as they are mine. No kidding, the sky could be falling, but if I have a dim sum steamer full of xiaolongbao, I’ll be fine. These dumplings take a whole day or two to make, so get the soup stock going first. By sundown, you’ll have fresh soup dumplings in the comfort of your own home—what I consider to be one of the true secret keys to happiness. -Lee Anne Wong

Recommended Equipment




These bamboo steamers are inexpensive and you can set them on top of your wok.


If you don’t have a wok, use this steamer ring! I own one of these and set this on top of a large pot filled with water. Then I set the bamboo steamer stacks on TOP of the ring.
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Chinese Soup Dumplings Recipe (Pork & Crab)

Servings: 4 Prep Time: 2 hours + 3 hours chilling gelatin Cook Time: 8 minutes
chinese-soup-dumplings-recipe--5

Recipe from Dumplings All Day Wong by Lee Anne Wong. Reprinted with Permission. A note on chicken feet: Chicken feet happen to be great for making stock because of the natural gelatin and collagen they contain, and the price is usually pretty low if you can find fresh or frozen chicken feet. Wings are my other option as I find the meat can be pulled from the bones later on and used for a variety of recipes, and the meat adds great flavor to the stock.


Makes 40 dumplings.

Ingredients:

SOUP GELATIN
2 tablespoons (30 ml) Shaoxing rice wine, chilled
1 tablespoon (15 ml) soy sauce
1 tablespoon powdered gelatin or agar agar
2 pounds (900 g) chicken wings and/or feet*
8 ounces (225 g) pork belly, with skin
4 ounces (115 g) Chinese ham or bacon
8 cups (2 quarts) water
3 whole green onions, minced
1-inch (2.5 cm) piece ginger, thinly sliced
3 cloves garlic, lightly crushed


FILLING
8 ounces (225 g) ground pork
4 ounces (115 g) crabmeat, cleaned and picked through, or shrimp, peeled, deveined, minced
1/2 cup (25 g) minced scallion, white and green parts
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) Shaoxing rice wine
1/2 tablespoon (7.5 ml) sesame oil
2 teaspoon (10 g) sugar
1 teaspoon (5 g) salt
1 teaspoon (5 g) finely grated ginger
1/4 teaspoon ground white pepper


SOUP DUMPLING DOUGH
2 cups (200 g) packed all-purpose flour
1 cup (235 ml) boiling water
1 tablespoons (15 ml) sesame oil

DIPPING SAUCE
2-inch piece ginger, peeled
1/4 cup (60ml) red vinegar (or Chinese black vinegar)

Directions:

To make the gelatin:
In a small bowl, combine the wine and the soy sauce and refrigerate. We'll use this later with the gelatin.

Rinse the chicken and pork under cold water, then pat dry with paper towels. Using a large knife or cleaver, chop the chicken wings and feet in half to expose the bone. Dice the pork belly and ham into large chunks. Combine with the water, scallion, ginger and garlic in a large stockpot. Bring the water to a boil and then reduce to a rolling simmer. Skim the foam and impurities that rise to the surface of the stock for a clearer broth. Cook the broth, uncovered, for 2½ hours. Strain the stock through a fine-mesh sieve or colander lined with a lint-free towel into a clean pot. Discard the solids (or pull the braised meat from the wing bones and chop and use for dumpling filling, stir-fry, salad, stew or sandwiches). Place the strained broth back on the burner.

To the chilled wine/soy sauce mixture, stir in the gelatin powder. Pour this mixture into a shallow baking dish. Pour the hot soup into the baking dish and use a fork to stir and whisk. Allow this mixture to cool enough to stop steaming, then cover and place in your refrigerator. Chill the stock for about 2 hours, until it is completely cold and set, like Jell-O. Using a fork, scrape up the gelatin and gently mash it to break it up into small pieces. You can also place in freezer to speed up chilling.


To make the filling:
Combine the ingredients in a bowl. Mix well. Stir in the soup gelatin until it is well distributed. Cover and refrigerate the filling until ready to use.



To make the dough:
Place the flour in a bowl and make a well in the center. Pour the boiling water and sesame oil into the center of the well and stir with a fork or pair of chopsticks until the dough begins to come together. You may need to add more water if it is dry, or if the dough is sticky, a touch more flour. Once the dough comes together, turn it out onto a lightly floured surface and knead lightly for 3 to 4 minutes, until it can be kneaded into a smooth ball.

Working on a lightly floured surface, roll the dough into a 2-inch (5-cm)-thick rope and divide the dough into 10 even pieces. Roll each piece into a 1-inch (2.5-cm)-thick rope and cut into 4 pieces, for a total of 40 pieces. Keep the dough covered in plastic wrap and refrigerate all but just the few pieces you are currently working with.

Using a small rolling pin, roll each piece of dough into a 4-inch (10-cm) circle about 1⁄16 inch (0.2 cm) thick.

To make the dumpling:
Add a heaping tablespoon (12 g) of filling to the center of the wrapper and wet the edges with a pastry brush or your finger. Begin to gather the edge of the wrapper and make tiny overlapping pleats, keeping the center of the dumpling as the focal point, until you have gathered all of the dough and the dumpling is formed. Gently pinch the pleats to seal the dumpling. Store on a lightly floured tray, covered with plastic wrap. Refrigerate the dumplings (as you go) or freeze as needed.


To steam the dumpling:
Arrange the dumplings at least 1½ inches (4 cm) apart in a dim sum steamer lined with blanched napa cabbage leaves or place a 3x3-inch piece of parchment paper under each dumpling. Place the dim sum basket over several inches of water in a wok (the water should reach just below the bottom tier of the first basket). Bring the water to a boil and steam the dumplings for 6 to 8 minutes, adding more water to the bottom pan as necessary. Serve hot with red vinegar dipping sauce.



To make the dipping sauce
Use a vegetable peeler to peel the ginger into very thin strips. Then, use a chef's knife to thinly julienne the strips. Combine with the vinegar.

More Xiaolongbao Recipes

This Xiaolongbal Chinese Soup Dumplings Recipe is one I posted years ago! Warning – it’s sorta porn-ish.

Chinese Soup Dumplings – from Serious Eats

Steamed Shanghai Soup Dumplings – The Woks of Life

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Cauliflower Fried Rice with Bacon http://steamykitchen.com/31325-paleo-cauliflower-bacon-fried-rice-video-recipe.html http://steamykitchen.com/31325-paleo-cauliflower-bacon-fried-rice-video-recipe.html#comments Mon, 03 Feb 2014 18:18:14 +0000 http://www.steamykitchen.com/?p=31325 Fried rice without rice?! WHAT?! That was exactly my reaction when I first saw this recipe in Nom Nom Paleo Food for Humans by my friends Michelle Tam and Henry Fong. Being the super rice geek that I am: How to cook white rice in microwave How to cook brown rice in microwave Trader Joe’s Quick Cooking Brown rice review ...

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Cauliflower Fried Rice Recipe

Fried rice without rice?! WHAT?! That was exactly my reaction when I first saw this recipe in Nom Nom Paleo Food for Humans by my friends Michelle Tam and Henry Fong.

Being the super rice geek that I am:

How to cook white rice in microwave
How to cook brown rice in microwave
Trader Joe’s Quick Cooking Brown rice review
Vegetable Fried Rice
Shrimp Fried Rice
Spam Fried Rice (!!!!)

I had to try the Paleo version of fried rice without the rice. So I guess that makes it Fried Cauliflower, which sounds like a dish not like this. So I’m keeping the name Cauliflower Fried Rice.

Screen Shot 2014-01-28 at 9.11.47 AM

Truthfully, I hadn’t even planned on doing any research on the Paleo diet – any diet that makes me give up my bread, glorious bread doesn’t interest me. However – after flipping through the volumous Nom Nom Paleo Cookbook, and bookmarking 8 recipes I must try TODAY (we ended up making 3 of them in one day) – I had to know more.

Here’s my conclusion:

If you’re a Paleo, get this book.
If you’re not a Paleo, get this book.

The fad diet name aside, Nom Nom Paleo by Michelle Tam and Henry Fong is just full of good food that’s good for you. Nothing processed. Nothing “refined”, nothing “enriched with.”

Here are the list of my top choices from the book:

10 minute Sriracha (we made this!)
Whole Roasted Fish (stuff ‘em with lemons and herbs)
Mussels in Curry Broth (uses Indian curry powder)
Kabob Koobideh (I love saying this!)
Crispy Roast Pork Belly (need i say more?)

Cauliflower Fried Rice Recipe

This rice. Errr.this “rice” – was bacon-tastic. The process was so easy that it was even faster than cooking rice. Cauliflower is grated on the large holes of a box grater. Even the stem gets grated too.

Cauliflower Fried Rice Recipe

Stir fry with bacon and whatever vegetables you want. Fifteen minutes later, you’ve got Paleo Cauliflower Bacon Fried Rice.

Here’s how to make it:

Cauliflower Fried Rice with Bacon Video Recipe

The recipe is super-easy – 15 minutes total. Below the recipe is a crazy list of options (CAN YOU TELL I’M HUNGRY?!)

 Cauliflower Fried Rice Options

When stir-frying, timing is everything. Overcooked spinach is mushy and undercooked chicken is not good. I’ll divide these options according to Steps 1 – 4 in the recipe.

STEP 1 OPTIONS:
Along with the bacon, you can add more bacon. Just kidding :-)

  • You can add in diced Chinese Lap Cheong (Chinese sausage) which is, um, another form of bacon.
  • Egg – once the bacon gets a good headstart, push it to one side of the pan. Crack an egg into an open spot. Scramble. Remove egg once it’s cooked (leave the bacon in the pan) and put scrambled egg aside. You’ll add it back in to the pan during step 4. This prevents the egg from overcooking – and from coating and mushy-ing up all the vegetables while they cook.

STEP 2 OPTIONS:
Along with the onion, you can add in ground beef, pork, turkey, chicken, buffalo. Throw in minced garlic at the very end of step 2.

How about different vegetables?

  • Diced (like the size of frozen diced carrot) – zucchini, squash, red onion, bell peppers, mushrooms of all kinds
  • Halved at diagonal – sugar peas, snap peas
  • Chopped – cabbage, kale, napa cabbage, green onion, bok choy
  • Matchstick – fresh carrot, broccoli stem (they sell in packages called “broccoli slaw”)
  • Frozen – any diced veg or bean like edamame. Throw it in the pan while frozen, they’ll thaw out and be perfect once you’re done cooking. There’s nothing worse than mushy peas and carrots due to overcooking.

Or more meat/seafood?

  • Diced cooked ham, smoked turkey (anything already cooked)
  • Raw shrimp – shell ‘em and then give ‘em a nice rough chop.
  • Diced salmon

STEP 3 OPTIONS:
Along with adding the cauliflower, you can add in:

  • Chopped fresh spinach leaves or any other delicate leafy greens that don’t require a lot of cooking.
  • Cooked shrimp (the kind you use for cocktail shrimp) – pinch tails off, rough chop.
  • Chopped up – leftover rotisserie chicken

STEP 4 OPTIONS:
As a substitute for Bragg’s Amino:

  • Coconut Amino, fish sauce or soy sauce. For non-Paleo peeps, try a tablespoon of oyster sauce for a slightly sweet/salty combo.
  • Top it off with chopped cashew nuts, peanuts, minced green onion/chives, bean sprouts, cilantro

Alright, now that I’ve bombarded you with a gazillion options for making Paleo Cauliflower Bacon Fried Rice, what are ya gonna cook?

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Cauliflower Fried Rice with Bacon Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
cauliflower fried rice recipe featured-0843

Adapted from Nom Nom Paleo Food for Humans by Michele Tam and Henry Fong.
There are so many substitutions you can use! See bottom of post for full list.

Ingredients:

4 slices bacon, chopped
1 small onion, finely minced
1 head cauliflower, grated
1 tablespoon water
1 cup frozen mixed vegetables
1 tablespoon Bragg's Liquid Aminos, Coconut Aminos or fish sauce

Directions:

STEP 1: In a wok or large saute pan over medium heat, cook bacon until almost crispy.

STEP 2: Add the onions and stir fry until translucent.

STEP 3: Turn heat to high. Add the grated cauliflower and stir fry for 1 minute. Add water and mixed vegetables, stir well, cover the pan and let the cauliflower mixture steam for another 3 minutes or until tender.

STEP 4: Uncover and add Bragg's (or your choice of seasoning) to combine. Toss well. Taste and add additional seasoning as desired.

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Jenna’s Shrimp and Grits http://steamykitchen.com/23092-shrimp-and-grits-recipe.html http://steamykitchen.com/23092-shrimp-and-grits-recipe.html#comments Thu, 06 Sep 2012 22:10:59 +0000 http://steamykitchen.com/?p=23092 Step by step video recipe for Shrimp and Grits from food writer and author Jenna Weber.

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White Jacket Required cover

Do you know Jenna? She runs the blog Eat Live Run and came over earlier this year to hang out and help me with the massive cookbook photoshoot. This woman not only dices carrots like a madwoman, but she’s one of the most talented gals I know. Plus, my kids adore “Auntie Jenna” – when you’re a kid, and you call someone “Auntie” or “Uncle” it doesn’t mean they are related to you, it just means they love you, trust you. I definitely know it’s a Chinese thing, and I’m sure that it’s the same in many other cultures too.

Jenna’s first book, White Jacket Required: A Culinary Coming-of-Age Story, will leave you laughing, crying and hungry. Think about it. There aren’t many books that can make you feel all three!

Will you do me a favor? Give Jenna a shoutout on Facebook and Twitter!

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Shrimp and Grits Recipe

Servings: 4 Prep Time: Cook Time:
shrimp-and-grits-recipe-feature-9281

Although this dish was traditionally served for breakast to shrimpers coming into shore after long weeks out at sea, it's one of my favorite comfort foods for dinner.

Tip for the leeks: You'll be using all of the white stem Cut the leek in half, just under where the green leaves begin. Slice stalk in half lengthwise, rinse the white stalk, set aside. Peel the green leaves apart and wash really well - I like to throw them in a sink-full of cool water as I peel the leaves off. There's a lot of hidden dirt in those leaves!

Ingredients:

3/4 cup stone-ground dry grits
12 slices bacon
1 leek, diced (see note above)
1/2 onion, chopped
2 cloves garlic, minced
1 green pepper, diced
1 pound medium to large shrimp, peeled and deveined
1/4 cup white wine (or vegetable stock)
1/4 vegetable stock
2 cups half-and-half (or milk)
Salt and pepper to taste
Hot sauce (optional)

Directions:

Cook the grits according to package directions. Remove from heat but keep covered on the stove while you prepare other ingredients.

In a cast-iron skillet over medium heat, fry the bacon. When bacon is beginning to crisp up, push the bacon to the side of pan. Add in the shrimp and saute until done, about 2 minutes. Remove the cooked bacon and the shrimp to a bowl.

To the same pan, add leeks, onion, and green pepper to the hot bacon grease and cook over medium high heat until soft and translucent, about 4 minutes. Stir in the garlic and cook for an additional 2 minutes.

Add white wine to deglaze, then stir in the vegetable stock and half-and­ half and bring mixture to a simmer. Continue to simmer sauce until it starts to thicken, about 2 minutes. Taste and season with salt and pepper to taste.

Divide cooked grits among four bowls. Then divide in the shrimp and bacon to each bowl. Ladle sauce over and serve with hot sauce if desired.

Reprinted with permission from White Jacket Required: A Culinary Coming-of-Age Story © 2012 by Jenna Weber, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

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Broccoli Potato and Bacon Hash http://steamykitchen.com/20996-broccoli-potato-bacon-hash-recipe.html http://steamykitchen.com/20996-broccoli-potato-bacon-hash-recipe.html#comments Wed, 14 Mar 2012 15:22:00 +0000 http://steamykitchen.com/?p=20996 It’s Spring Break and my boys think it’s only right that I make them “weekend breakfasts” every morning, which means I need to channel my inner White on Rice Couple (when they were here last month, Todd & Diane made homemade waffles, bacon to order and pancakes – something different every single morning) and create hearty breakfasts. T&D – you’ve spoiled ...

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Broccoli Potato Bacon Hash Recipe

It’s Spring Break and my boys think it’s only right that I make them “weekend breakfasts” every morning, which means I need to channel my inner White on Rice Couple (when they were here last month, Todd & Diane made homemade waffles, bacon to order and pancakes – something different every single morning) and create hearty breakfasts. T&D – you’ve spoiled my boys.

A winner here is Broccoli, Potato and Bacon Hash – with a little fresh thyme thrown in. The diced potatoes are cooked in bacon fat. Yes, bacon fat.

Instead of using broccoli florets, I use the stems, they cube perfectly to be the same size as the potatoes and cook to a tender, happy green bite.

The broccoli stem sort of gets ignored anyways, I’ve often seen cooks cut off the florets and throw away the stem. What for!? Underneath that first tough layer is a tender crunchy stem. Just use a peeler to take away that fibrous skin.

Broccoli Potato Bacon Hash Recipe

Everything is cooked in one pan on the stove. What’s important is the order of the ingredients added to pan so that every single ingredient is cooked perfectly.

1. Cook bacon, render that fat! Remove bacon (so that it doesn’t burn)

2. Cook the potato in the bacon fat….yeah, soak up all that goodness!

3. Add in the onion

4. Add in the broccoli stems and the garlic (garlic is added at this late in the game so that it doesn’t burn)

5. Cover and finish cooking

Broccoli Potato Bacon Hash Recipe

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Broccoli Potato and Bacon Hash Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
broccoli-potato-bacon-hash-recipe-7253.jpg

Use a paring knife or vegetable peeler to peel away the tough, outer layer of skin on the broccoli stem. Try to keep your potatoes diced small - the larger the potatoes, the longer it will take to cook.

Ingredients:

4 slices bacon, cut into 1/2" pieces
1/2 onion, diced
2 potatoes, cut into 1/2" dice
Stem of 1 head of broccoli, peeled and cut into 1/2" dice (about 1 cup)
salt and pepper
1 clove garlic, finely minced
salt and freshly ground black pepper
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Directions:

1. In a large saute pan over medium-high heat, cook the bacon pieces until crisp. Use a slotted spoon to remove and reserve the bacon, leaving the bacon drippings in the pan.

2. Add the potatoes to the pan and brown the potatoes on each side, about 6-8 minutes.

3. Stir in the onions, cook for 2 minutes, then add in the broccoli and the garlic. Cook for 2 minutes. Add in 1 tablespoon of water and cover. Let cook for 3 minutes. Check to make sure that the potato is cooked through.

4. Add the cooked bacon pieces back into the pan and season with salt, pepper and fresh thyme.

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Warm Bacon Potato Salad http://steamykitchen.com/18741-warm-bacon-potato-salad-recipe.html http://steamykitchen.com/18741-warm-bacon-potato-salad-recipe.html#comments Thu, 06 Oct 2011 15:10:12 +0000 http://steamykitchen.com/?p=18741 One of my husband's favorite salads in the world - this Warm Bacon Potato Salad is a showstopper.

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A couple of years ago, my husband, Scott, asked me to make a potato salad. He’s not a man who asks very often for something so specific, 95% of his requests center around the one-syllable, “meat” so I took his request pretty seriously.

I’ve always considered potato salad one of those “filler sides” that come with your lunch order at a deli – it’s cheap, easy to make and generally all taste the same. The gloppy, mayo-heavy version that comes in a plastic tub is nothing to brag about, nothing to complain about, it’s just there next to your sandwich.

So I set out to make a version of potato salad that would be show-stopping memorable and that I actually could brag about. The first step was to do away with boiled potatoes, which have very little taste (except when mashed with loads of butter and drenched in gravy — but that’s an entirely different recipe), and instead roast them, which gave them a deeper, nuttier taste and a crisp-brown crust on the sides.

I definitely wanted to pair them with loads of warm chopped bacon, this was going to be a potato salad served warm with salty bacon that had just come from the skillet.

Instead of mayonnaise, I went lighter and made a tangy vinaigrette out of red wine vinegar, mustard and the bacon drippings. Toss it all together at the last minute, right before serving.

Bingo! It was all sorts of perfect, my husband had thirds of the warm potato salad and nearly forgot about the “meat” on his plate. So much for the salad being merely a side, it’s been one of my most requested dishes by my family and friends. You know you’ve got a winner when people rotate their dinner plates so that the warm potato salad stands closest, right in front.

Warm Bacon Potato Salad Ingredients

Here’s what you will need for the salad:

 

How to make Warm Bacon Potato Salad

Toss the potatoes with olive oil then spread them onto a baking sheet, making sure they are all in one layer. Then roast, in the oven, for about 25 minutes.

When done, the potatoes should be golden brown and a fork or knife will be able to pierce them easily.

Over medium heat, add bacon and cook for about 2 minutes. Then, add in the garlic and red onion.

Saute for another few minutes until the bacon is nice and crisp.

Now, make the vinaigrette. Whisk together the vinegar, mustard, salt and pepper, and then add the bacon, onions and garlic, including all the drippings. Toss the vinaigrette with the roasted potatoes and a few green onions and serve warm.

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Warm Bacon Potato Salad

Servings: serves 4-6 Prep Time: 10 minutes Cook Time: 35 minutes
warm-bacon-potato-salad-recipe-97971

Ingredients:

2 pounds red potatoes, quartered
2 tablespoons olive oil
8 ounces bacon, cut into 1" pieces
1 clove garlic, minced
1/2 red onion, chopped
1/4 cup red wine vinegar
1 tablespoon grainy mustard
salt and pepper
1 stalk green onion, chopped

Directions:

1. Preheat the oven to 375F. On a baking sheet, toss the potatoes with the olive oil. Roast for 25 minutes or until tip of knife pierces potato easily.
2. Heat a skillet on medium heat. Add the bacon and cook for 2 minutes. Then add in the garlic and the red onion. Saute for an additional 3 minutes until the bacon is crisp.
3. In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in the bacon, garlic and onions, including all of the bacon drippings. Add in the roasted potatoes and the green onions. Toss gently and serve immediately.

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Bacon, Egg and Toast Cups http://steamykitchen.com/16983-bacon-egg-and-toast-cups.html http://steamykitchen.com/16983-bacon-egg-and-toast-cups.html#comments Wed, 13 Jul 2011 19:53:32 +0000 http://steamykitchen.com/?p=16983 I’m not normally into cute food. I’d rather have my food look delicious and say, “Eat. Me. Now.” Cute food makes me a little sad and guilty when I take that first bite, especially if the food has an adorable smiley face on it. Poor disfigured thing! Am I right?!  But these Bacon, Egg, and Toast Cups are cute. But ...

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I’m not normally into cute food. I’d rather have my food look delicious and say, “Eat. Me. Now.” Cute food makes me a little sad and guilty when I take that first bite, especially if the food has an adorable smiley face on it. Poor disfigured thing! Am I right?! 

But these Bacon, Egg, and Toast Cups are cute. But totally still scream, “Go ahead, take a bite.” Well, we’re certainly not the first to make these Bacon Egg, and Toast Cups – it’s been all around the world and back.  But I hope that you’ll find a happy, sunny Saturday morning to make these for your family. ~Jaden

How to make Bacon, Egg, and Toast Cups

Cook bacon slices in a large skillet or cast iron pan over medium heat for about 4-5 minutes, or until just crisp, the bacon will continue to cook in the oven.

Next, lightly butter each muffin cup.

Use your fingers or a rolling pin to lightly flatten each bread slice, then use a cookie cutter, glass top or cup to cut a 4-inch round from each slice of bread.

We used a cup and found it was easiest to use a knife to cut around it.

Now, cut each round of bread into two halves.

Press two halves of the bread into each muffin cup, the halves should overlap slightly. Then, use the remaining bread to fill in any gaps.

Brush the tops of the bread with melted butter.

Sprinkle some shredded cheese into the middle of each cup.

Then, place a piece of bacon in each cup.

Now, add one large egg to each muffin cup. Depending on the size of egg, some of the white may run out, just use a paper towel to clean around each muffin cup to make sure the egg cups will be easily removed once baked.

Season each cup with salt and pepper then bake in a 375 degree F oven for about 20-25 minutes; the whites should be just set.

Enjoy!

Thanks to Joanne and Adam for making these! ~Jaden

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Bacon, Egg and Toast Cups

Servings: serves 6 Prep Time: 15 minutes Cook Time: 35 minutes
bacon-egg-and-toast-cups

Recipe adapted from Martha Stewart. When baking, you can place the muffin pan on a baking sheet for easy cleanup and to make it easy to get in and out of the oven.

Ingredients:

2-3 tablespoons unsalted butter, melted
8 slices sandwich bread
6 slices bacon
1/4 cup shredded cheddar cheese
6 large eggs
salt and pepper

Directions:

Preheat oven to 375 degrees F.
1) In a large skillet or frying pan, cook bacon over medium heat. Under cook slightly, the bacon will continue to cook once in the oven.
2) Lightly butter 6 standard-sized muffin cups.
3) Use a rolling pin or your hands to slightly flatten each bread slice then use a cookie cutter, jar top or cup to cut into 6, 4 1/4-inch, rounds.
4) Cut each round in half, then press two halves into each muffin cup, the halves will overlap slightly. Make use of extra bread to patch any gaps.
5) Brush the tops of the bread in each muffin cup with melted butter.
6) Lay one bacon slice into each cup and sprinkle with a pinch of shredded cheese.
7) Crack one egg into each cup and season with salt and pepper then bake until the egg whites are just set, about 20 to 25 minutes.
8) Run a knife around cups to loosen and serve immediately.

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Peas and Bacon http://steamykitchen.com/12730-peas-and-bacon.html http://steamykitchen.com/12730-peas-and-bacon.html#comments Tue, 28 Dec 2010 20:57:12 +0000 http://steamykitchen.com/?p=12730 I honestly had trouble naming this dish. Peas and Bacon? Or Bacon and Peas? In the marketing world, I guess you’d have to consider the target market. In my case, it was our family friend, Shawn, who is a true carnivore. 99.6% of his dinner plate is meat. The remaining 0.4% of his plate is the occasional herb garnish on ...

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I honestly had trouble naming this dish. Peas and Bacon? Or Bacon and Peas? In the marketing world, I guess you’d have to consider the target market. In my case, it was our family friend, Shawn, who is a true carnivore. 99.6% of his dinner plate is meat. The remaining 0.4% of his plate is the occasional herb garnish on the meat dish that he’s stuck with.

In an effort to get Shawn to eat the peas, I did call this dish Bacon with Peas. And yes, there’s a difference between the word “and” (which sort of implies equal importance of both ingredients) and the word “with” (the peas were more of an accessory to the bacon).

I’ll be completely honest and tell you that while I would have loved to celebrate success with this particular vegetable-fearing adult, it was a no-go for him.

I must say that my kids love Shawn very much, he’s taught the boys how to fish, play catch with the dogs, how to breathe underwater through a regulator, but there’s just one thing…..

….he’s also taught my boys to pick out and only eat the bacon.

3 ingredients. Bacon, frozen peas and onions.

There’s enough fat in the bacon to cook the onion, so no oil needed. In a cold pan, throw in the bacon and onion.

Bacon fat melts, cooks onion.

Dump a bag of frozen peas (no need to defrost).

Cover and when the peas are warmed through, the dish is done.

5 minutes tops.

for Bacon and Peas; Peas and Bacon; Peas with Bacon or Bacon with Peas or just BACON….depending on your target market.

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Peas and Bacon Recipe

Servings: 4 Prep Time: 1 minute Cook Time: 5 minutes
peas-bacon-recipe-5173.jpg

Don't bother defrosting the peas! They'll warm through in the pan.

Ingredients:

3 slices bacon, chopped
1/2 small onion, chopped
1 bag frozen peas

Directions:

In a frying pan over medium heat, fry bacon and onion until bacon is crisp and onion softened. Add frozen peas, cover and cooked until peas warmed through.

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Spinach, Mushroom and Bacon Fondue (video) http://steamykitchen.com/11941-spinach-mushroom-and-bacon-cheese-fondue.html http://steamykitchen.com/11941-spinach-mushroom-and-bacon-cheese-fondue.html#comments Tue, 09 Nov 2010 16:01:17 +0000 http://steamykitchen.com/?p=11941 While most of the country is already turned on their heaters and brought out their winter jackets, we’ve been suffering from the unbearable heat with 10,254% humidity until just a few days ago. I envy those of you in cooler states, you get to snuggle under a fuzzy blanket and drink hot chocolate with the mug cradled in your palms ...

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While most of the country is already turned on their heaters and brought out their winter jackets, we’ve been suffering from the unbearable heat with 10,254% humidity until just a few days ago. I envy those of you in cooler states, you get to snuggle under a fuzzy blanket and drink hot chocolate with the mug cradled in your palms for warmth.

Of course, the grass is always greener on the other side, right?

A few days ago, when it finally dipped below 80F and I could safely open the front door without it feeling like a furnace blast, we made fondue at home as well as on my cooking segment on Daytime television (video below)

First, a little about where this recipe came from. I recently hosted a recipe contest with Pacific Natural Foods where 2 winners got an all-expense paid trip to culinary boot camp at the Culinary Institute of America in Napa Valley.

Lucky winners, Michael Natkin of Herbavoracious and Virginia Slim scored the trips — and I got to choose the “Jaden’s Pick” winner, which was this Spinach and Mushroom Fondue by One Spicy Dish blogger, Holly.

I stayed pretty true to her recipe…except for one thing.

I added bacon.

Would you expect anything less from me?

Dipping foods included blanched cauliflower and broccoli florets:

…asparagus spears…

….dunked in the fondue up by happy kid number 1….

…pumpernickel bread chunks, the favorite of kid number 2…

…and apple chunks, my personal favorite.

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Spinach Mushroom and Bacon Cheese Fondue Recipe

Servings: 4 as main course Prep Time: 10 Cook Time: 10
mushroom-bacon-spinach-fondue-recipe-017.jpg

Adapted from Spinach and Mushroom Fondue by One Spicy Dish blog.

Ingredients:

32 ounces chicken or vegetable broth (I prefer Pacific Natural Food Chicken Broth)
16 oz. mild cheddar cheese, shredded
8 oz. gouda cheese, shredded
2 tablespoons flour or cornstarch (I prefer flour)
1 tablespoon butter
3 oz. frozen chopped spinach, thawed
3 slices bacon, minced
1 clove garlic, minced
4 oz. fresh mushrooms of your choice, chopped
3/4 cup white wine (or beer)Dipping foods:
Broccoli florets
Cauliflower florets
Asparagus spears, ends trimmed and cut into 3" lengths
Green beans, trimmed
Granny smith apples, cut into chunks
Pumpernickel bread, cut into chunks

Directions:

1. Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue, but save the rest for another use.

2. In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.

3. Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.

4. Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.

5. Serve fondue with the vegetables, apples and bread.

Other Fondue Recipes

Aged Cheddar & Guinness Fondue – Steamy Kitchen
Making Swiss Fondue
– David Lebovitz
Crab Fondue – Simply Recipes
Roast Pumpkin & Cheese Fondue – Epicurious
Chevre & Herb Fondue – Je Mange la Ville

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Tamron Lens Giveaway

pssst….don’t forget, I’m giving away a Tamron lens!

Giveaway is open until 11/30/10

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Roasted Cauliflower with Bacon and Garlic http://steamykitchen.com/11868-roasted-cauliflower-recipe-bacon-garlic.html http://steamykitchen.com/11868-roasted-cauliflower-recipe-bacon-garlic.html#comments Mon, 01 Nov 2010 15:33:10 +0000 http://steamykitchen.com/?p=11868 When a recipe calls for bacon, I instinctively double the amount to cook, because in our household, just-cooked bacon sitting on the counter (even those waiting to be incorporated into a yet unfinished dish) is fair game to steal. Even I can’t resist the urge to take a little nibble here and there, and pretty soon there’s no more bacon ...

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When a recipe calls for bacon, I instinctively double the amount to cook, because in our household, just-cooked bacon sitting on the counter (even those waiting to be incorporated into a yet unfinished dish) is fair game to steal. Even I can’t resist the urge to take a little nibble here and there, and pretty soon there’s no more bacon for the meal.

Cooking an extra batch solves the problem, doubles the delight and allows me to finish the dish properly. The unfortunate consequence is, of course the extra calories consumed, though I think some of you would reason that nibbles and crumbs don’t really count.

 

This recipe for Roasted Cauliflower with Bacon and Garlic is so simple that I even hesitate to write out a recipe. Toss cauliflower florets with olive oil, bacon and garlic. Roast for 20 minutes at 375F and then season with salt.

The bacon crisps the same time as the cauliflower cooks and the garlic get a nice toasting as well.

The smaller you cut the cauliflower, the faster this cooks.

If you want, you can even finish the roasted cauliflower off with a good snowfall of freshly grated parmesan cheese.

But I think it’s perfect as it is. Recipe at the bottom of post.

Want more ideas?

Roasted Brussels Sprouts with Sweet Chili Sauce

roasted brussels sprouts with sweet chili sauce recipe-9571

Very Best Mashed Potatoes

very-best-mashed-potatoes-recipe-8199.jpg

The Pioneer Woman’s Buttermilk Fried Chicken

buttermilk-fried-chicken-pioneer-woman-027.jpg

 

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Roasted Cauliflower Recipe with Bacon and Garlic

Servings: 4 Prep Time: 5 Cook Time: 20
roasted-cauliflower-bacon-recipe-4899.jpg

This Roasted Cauliflower recipe only takes 5 minutes hands-on! Sometimes, we add fresh grated cheese at the end, just before serving.

Ingredients:

1 head cauliflower, cut into small florets
6 cloves garlic, sliced thinly
3 strips bacon, cut into bite sized pieces
2 teaspoons olive oil
sea salt and freshly ground black pepper to taste

Directions:

Preheat oven to 375F. On a baking sheet, toss together the cauliflower, garlic slices, bacon and olive oil. Roast for 20-25 minutes until bacon is crisp and cauliflower is cooked through. Season with the roasted cauliflower with salt and pepper to taste.

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