Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Wed, 22 Apr 2015 19:27:52 +0000 en-US hourly 1 http://wordpress.org/?v=4.2 Guinness Corned Beef with Cabbage http://steamykitchen.com/14556-guinness-corned-beef-with-cabbage-recipe.html http://steamykitchen.com/14556-guinness-corned-beef-with-cabbage-recipe.html#comments Sat, 14 Mar 2015 13:13:27 +0000 http://steamykitchen.com/?p=14556 Guinness Corned Beef with Cabbage Recipe with step by step photos.

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What you’ll learn:

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

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

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

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

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

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

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

Why is it called “Corned Beef”?

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

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

Okay, that makes sense.

How to Cook Corned Beef Recipe with Guinness and Cabbage

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

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

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

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

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

Add the onion and garlic.

Then slide and snuggle in the beef.

Look at that beer froth!

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

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

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

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

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

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

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

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

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

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

Then flip to brown the other side.

Next add the potatoes and the carrots.

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

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

The last step is to sprinkle with freshly minced parsley.

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

 

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Guinness Corned Beef with Cabbage Recipe

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

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

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

Ingredients:

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

Directions:

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

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

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

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

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Chicken Sausage with Apple Slaw http://steamykitchen.com/14206-chicken-sausage-with-apple-slaw-recipe.html http://steamykitchen.com/14206-chicken-sausage-with-apple-slaw-recipe.html#comments Tue, 01 Mar 2011 14:54:30 +0000 http://steamykitchen.com/?p=14206 Recipe with step by step photos for Chicken Sausage with Apple Slaw

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This weekend was unusually hot, which for 99.5% of the population is a good thing. But I just spent an undisclosed sum of money on clothing, shoes and accessories to keep my booty warm for my trip to NYC, and I’m just not quite done with justifying my purchases just yet. The wool scarf, earmuffs and gloves still have another 40 or so uses out of them this season, so that I can finally feel good and say, “wow, I’ve gotten my money’s worth!”

Unfortunately, the 85F weather just wasn’t agreeing with my neurotic need to wring every penny’s worth out of the earmuffs and I ended up giving into flip flops and capris — cooking warmer weather foods like this Chicken Sausage with Apple Slaw.

For slaws, the secret is in the cut. I try to get all my vegetables the same shape and size, so that when you take a bite, you’re not dealing with stringy this, knobby that and chunky others.

For celery, I like to run a vegetable peeler lightly over, just to remove some of the stringy bits which get stuck in your teeth.

Then I’ll cut into thin slices, but at a very extreme diagonal to get longer pieces. Cutting them diagonal also keeps the celery more tender/less stringy, as we’re cutting across the “grain”. If you cut your celery like you do for celery sticks, you’ll notice much more stringiness.

Then I just line the celery up lengthwise and run my knife one more time to make julienne strips.

For apples, I cut all the fruit off of each side, discarding the core.

Then I thinly slice.

and then matchstick-like strips.

For carrots, you can purchase matchstick carrots, or julienne them yourself — but only do this if you have a very sharp chef’s knife. Skinny, round hard carrots are difficult to julienne with a dull knife.

The dressing ingredients are simple: plain yogurt, apple cider, mustard, honey and salt.

What make this slaw over the top is the addition of poppy seeds.

What is Poppy Seed?

I’m part of McCormick Gourmet team of bloggers developing recipes featuring their spices and I also on the chef panel to develop McCormick 2011 Flavor Forecast prediecting upcoming flavor trends.

From McCormick Gourmet Enspiceopedia

BOTANICALLY SPEAKING

Although the poppy plant itself is an infamous source of opium, the tiny, dried seeds of the annual Papaver somniferum,
which translates as “sleep bearing,” have no narcotic properties. The
plants produce showy, colorful flowers and richly colored slate-blue
seeds, with a nutty flavor. Poppy seeds are available in the whole form.

YUM FACTOR

Sprinkled on baked goods from breadsticks to cake, whisked into salad
dressings for fruit or greens, swirled into egg or potato dishes… the
many uses of poppy seeds are surprising and delicious. Toasted or not,
the tiny blue-black seeds figure prominently in Eastern European,
German, Indian and Turkish cuisines.

GLOBETROTTER’S GUIDE

Indigenous to the Eastern Mediterranean, today’s poppy seeds most
often come from the Netherlands and Australia. The Dutch variety is
especially prized for its uniform slate-blue color.

BELIEVE IT…OR NOT

Cultivated for more than 3,000 years, the deep red flower of the
poppy plant has long been a symbol of esteem for fallen warriors. In the
United States, the flowers are often used to commemorate Veterans Day.

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Chicken Sausage with Apple Slaw Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
Chicken Sausage Apple Slaw Recipe- finished dish

There's a big secret to cooking large sausages, and it's to keep the flame low or do a combo method of steam and grill. The problem with cooking large sausage is that the casing can burst fairly easily on high heat. So, if you're grilling outside on your BBQ grill, arrange half of your grill on low heat and the other half on medium. Let the sausage cook and get nice grill marks on the hotter side first, then move them over to the low heat, cover to finish cooking through.

If you're cooking on your stovetop, follow the instructions below in the recipe.

As for the dressing, I like to make it in a separate bowl first and then combine half of the dressing with the slaw ingredients first. Then I'll add in more to taste. The reason I do this is because then I can adjust, based on how much vegetable and fruit I have in the bowl (not all carrots are the same size!)

Ingredients:

8 chicken sausage links
2 teaspoons cooking oil
1/2 cup liquid: beer, water or apple juice
2 tablespoons lowfat or nonfat plain yogurt
1 tablespoon grainy Dijon mustard
1/2 teaspoon salt
1 teaspoon honey
1 tablespoon apple cider vinegar
1/2 teaspoon poppy seeds
1 large carrot, cut into julienne (or 1 cup matchstick-cut carrots)
1-2 stalks celery, cut into julienne
1 granny smith apple, cut into matchstick

Directions:

1. To cook the sausage, grab a large frying pan or saute pan with lid. Turn heat to medium and swirl in the cooking oil. When hot, add the sausage and cook until all sides are browned. Pour in the liquid, cover immediately, turn heat to medium-low and let cook for 3-5 minutes until chicken sausage is cooked through.

2. To make the dressing, in a bowl,whisk together the yogurt, mustard, salt, honey, cider and poppy seeds.

3. In a large bowl, combine the carrots, celery and apple. Add half of the dressing, toss to combine and taste. Keep adding additional dressing until you get the desired flavor.

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Beer Steamed Mussels http://steamykitchen.com/10179-beer-steamed-mussels.html http://steamykitchen.com/10179-beer-steamed-mussels.html#comments Tue, 29 Jun 2010 19:47:13 +0000 http://steamykitchen.com/?p=10179 Beer Steamed Mussels at SK on TLC

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Beer Steamed Mussels at SK on TLC

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Beer Steamed Clams with Bacon & Tomatoes http://steamykitchen.com/7241-beer-steamed-clams-with-bacon-tomatoes.html http://steamykitchen.com/7241-beer-steamed-clams-with-bacon-tomatoes.html#comments Mon, 01 Feb 2010 16:50:41 +0000 http://steamykitchen.com/?p=7241 This is possibly one of the best 10 minute meals I’ve ever made! I’ll take clams any which way (well, except rubbery overcooked) – steamed, raw, fried, smothered and creamed in soup. When I’m lucky enough to get my hands on really fresh manila clams, I always invite friends over to feast…. (Continue reading at Steamy Kitchen on TLC)

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Beer Steamed Clams

This is possibly one of the best 10 minute meals I’ve ever made! I’ll take clams any which way (well, except rubbery overcooked) – steamed, raw, fried, smothered and creamed in soup. When I’m lucky enough to get my hands on really fresh manila clams, I always invite friends over to feast…. (Continue reading at Steamy Kitchen on TLC)

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Thai Basil Chicken with Cashew http://steamykitchen.com/4594-thai-basil-chicken-cashew-recipe.html http://steamykitchen.com/4594-thai-basil-chicken-cashew-recipe.html#comments Tue, 21 Jul 2009 18:08:15 +0000 http://steamykitchen.com/?p=4594 Recipe for Thai Basil Chicken with Cashews from Chinese master chef Martin Yan.

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martin-yan-5

A little over a year ago, I met Chef Martin Yan for the first time at a Publix Aprons event. I was so girly-giddy that I breathlessly told him that he was my “culinary superhero.”

And if that didn’t scream, “freaky-fan-stalker!” then maybe he got a clue when I got a little so close trying to videotape Yan carving a chicken in 15 seconds that I almost got my bangs thwacked off. But nope, because that same evening, when I mentioned I was writing a cookbook, he actually said, “Send me a copy to review, I’ll write a quote for the back of the book.”

There was a chance that Chef Yan was just sayin’ that to be nice. I mean, he’s a celebrity chef who meets hundreds of people every day, he couldn’t possibly have remembered what he said to whom? So, two months ago, when my book was complete, I prayed that he really, really meant what he said and sent him a copy of the book galley with a kind note.

He remembered. And Martin graciously penned, “Jaden Hair delivers beautiful, simple and delicious food that will bring famly and friends to your table. She is the real deal who learned from the best, her mom. – Martin Yan.”

My publisher slapped that endorsement on the back cover of the book…and then I nearly fainted.Steamy Kitchen Cookbook The Steamy Kitchen Cookbook hits the shelves in mid-October, and I think the moment I see the real book at a real bookstore, I’m going to personally kiss the back of each book, right where Martin’s quote is.

A couple of weeks ago, Martin came back to town for a class…of course I attended and I gave Martin a big hug and thanked him profusely, freaky-fan-stalker style.

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Martin Yan China Cookbook Giveaway

Martin Yan’s sponsor, Tsingtao Beer has kindly given me two autographed books to give away. CONTEST OVER…WINNER ANNOUNCED!

He wanted to send a little message to you, as he autographed these two books:

I’ll randomly choose 2 winners on July 31st. Just comment below with a nice little note for Martin Yan! What do you want to say to him? I promise he’ll read it.

CONTEST OVER…WINNER ANNOUNCED!

===

If Yan Can…

carve a chicken in 19 seconds…SO CAN YOU!

This is the second time I’ve seen him do this – just simply amazing. Hear that camera-clicking? That’s me, multi-tasking. Camcorder in left hand, heavy camera in right hand. Hold still….don’t get too close to that cleaver!

***

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Thai Basil Chicken with Cashews Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 8 minutes
thai-basil-chicken-cashews-recipe-76

What I love about this recipe is that it's super quick and simple to make. What takes the most time in this recipe is cutting up the chicken! Really, it's that simple. Yes, if Yan Can Cook, So Can You!

For Gluten-free version, use Panda Brand Lee Kum Kee Oyster Sauce in green bottle (though please double-ck label), San-J wheat free tamari in place of soy sauce and GF beer.

Recipe from Martin Yan

Ingredients:

FOR THE MARINADE
2 tablespoons lager-style beer, like Tsingtao
1 tablespoon oyster sauce
1/4 teaspoon ground white pepper (or black pepper)
12 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes
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FOR THE SAUCE
1/4 cup chicken broth
1 tablespoon lager-style beer, like Tsingtao
1 teaspoon soy sauce
1 tablespoon fish sauce (or add an additional 1 1/2 teaspoons soy sauce)
1/4 teaspoon sugar
2 tablespoons vegetable, canola or peanut oil
2 teaspoons chopped garlic
4 ounces asparagus, trimmed and cut into 1-inch pieces
1 bell pepper, thinly sliced
1 teaspoon cornstarch, dissolved in 2 teaspoons water
1 fresh chili pepper of your choice, thinly sliced into rings (optional)
1/4 cup lightly packed Thai basil or sweet basil leaves
1/2 cup roasted cashews

Directions:

1. Combine the marinade ingredients in a bowl. Add the chicken and stir to coat. Let stand for 15 minutes.

2. Combine the sauce ingredients in a small bowl and set aside.

3. Place a wok or wide saute pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and cook until fragrant, about 10 seconds. Add the chicken, asparagus, bell pepper and cook, stirring constantly until the chicken is no longer pink, about 2 minutes. Add the sauce and bring to boil. Add the cornstarch solution and cook, stirring, until sauce thickens, about 1 minute. Remove pan from heat and stir in chili, basil leaves and cashews.

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