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 Asian Rice Noodle Salad with Steak Recipe http://steamykitchen.com/37270-asian-rice-noodle-salad-with-steak-recipe.html http://steamykitchen.com/37270-asian-rice-noodle-salad-with-steak-recipe.html#comments Fri, 01 Aug 2014 13:03:06 +0000 http://www.steamykitchen.com/?p=37270 Here’s what you’ll learn: Why skirt and flank steak are perfect for this dish How to cut the steak to guarantee most tenderness Nathan’s marinating method How to cook mai-fun (skinny rice noodles) in 30 seconds How to julienne a cucumber in 30 seconds This is a recipe long overdue, the amazing Field to Fork dinner hosted by our local CSA, ...

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Here’s what you’ll learn:

  • Why skirt and flank steak are perfect for this dish
  • How to cut the steak to guarantee most tenderness
  • Nathan’s marinating method
  • How to cook mai-fun (skinny rice noodles) in 30 seconds
  • How to julienne a cucumber in 30 seconds

asian-noodles-steak-recipe-3-2

This is a recipe long overdue, the amazing Field to Fork dinner hosted by our local CSA, Geraldson Community Farms, and Sarasota Whole Foods  was months ago! I had wanted to highlight Geraldson’s certified organic produce grown on their 20 acres and the dedication to safe, healthy produce for our small town.

But we’re currently in the middle of our choking-hot summer (so humid and hot that my eyelashes sweat) and that means it’s resting time for our fields. All of our local farms here close down or drastically reduce their growing, and I would like imagine that the teams of farmers and volunteers are off on vacation, enjoying their time off.

However, I know farmers are some of the most hard-working people…and I can’t think of a single farmer I know that takes long vacations. There’s always something that needs attention: equipment to fix, animals to tend to, fields to compost, work to be done.

I’ll have to wait until Fall, when they re-open, to show off their organic vegetables. In the meantime, let’s talk about STEAK!

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photo by the event photographer, B.Lively, at the Field to Fork dinner

asian-noodles-steak-recipe-3While Geraldson Community Farms provided all the produce for the dinner, Whole Foods here in Sarasota brought in the meat and their grillers.

I found out that Whole Foods’ meats are from animals that have never been raised with antibiotics or hormones. Also, their meats have a 5-step Animal Welfare rating system, so that you can easily identify how the animal was raised.

We chose to make this Rice Noodle Salad with Steak recipe from Whole Foods, but changed the recipe up a bit to suit our tastes.

Our family loves skirt steak and flank steak – it’s more tender (when cut properly), soaks up marinade faster (especially skirt), and the thinness of these cuts make for fast cooking.

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Asian Rice Noodle Salad with Steak Recipe Video

Here’s our video, and Nathan’s tip for the best steak ever.

 

asian-noodles-skirt-steak-2411-bTo make this a 20-Minute Meal

– Buy thin steak (like skirt steak) because it will cook faster. After adding the steak to the marinade, skip the waiting and proceed to grill/broil. You’ll still get a ton of flavor! *Bonus – massage the marinade into the steak like Nathan showed you in the video.

– Buy already-shredded carrots. Use a julienne tool to cut the cucumber.

– Use fine rice noodles (like I did in the video) – it cooks in 30 seconds.

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Asian Rice Noodle Salad with Steak Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
asian-noodles-steak-recipe-2407

-If you love spicy - add in a spoonful of Asian chile-garlic sauce to the dressing!
-I prefer using flank or skirt steak, 3/4" thickness. Make sure you slice ACROSS the grain (see video)
-Use any type of noodles you want - even thin spaghetti noodles or angel hair noodles. If you are using rice noodles, remember that they cook very quickly.

Ingredients:

2 cloves garlic, minced
1 small nub of fresh ginger, grated
2 tablespoons low-sodium soy sauce, divided
4 teaspoons toasted sesame oil
1 teaspoon brown sugar
1 (8-ounce) steak of your choice (skirt, flank, sirloin)
1 tablespoon rice vinegar
1 lime, juiced (1 tablespoon)
1 teaspoon sugar
1 tablespoon sesame seeds
1 cup shredded carrots
1 large cucumber, finely chopped
1 (8-ounce) package rice noodles
1/4 cup chopped peanuts

Directions:

1. To a resealable bag, add most of the minced garlic (reserve the rest for the dressing), grated ginger, just 1 tablespoon soy sauce (reserve rest for dressing), sesame oil and brown sugar. Mix well. Add in the steak, remove as much air as possible and seal. Marinate for up to overnight.

2. To make the dressing, whisk together the remaining soy sauce, remaining garlic, rice vinegar, lime juice, sugar and sesame seeds. Add in 2 tablespoons of water and whisk well. 

3. Cook the noodles according to package instructions. Drain. Taste the noodle to make sure it is done. 

4. Grill or broil steak for 4 minutes per side, or until done to your liking. Let steak rest for 5 minutes, then thinly slice.
5. For each bowl, toss noodles, carrots, cucumbers and steak slices with dressing. Top with chopped peanuts.

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Chinese Clay Pot Rice Recipe http://steamykitchen.com/34175-chinese-clay-pot-rice-recipe-video.html http://steamykitchen.com/34175-chinese-clay-pot-rice-recipe-video.html#comments Mon, 28 Apr 2014 17:58:12 +0000 http://www.steamykitchen.com/?p=34175   Before my Mom came to visit, she sent a care package full of foodie goodies, and instructed me to save them for when she comes to visit. I knew exactly what that meant – Mama’s gonna cook for me! In the package were Chinese Preserved Pork Belly and Chinese Sausage. Sure enough, Mom announced she was making “Chinese Clay Pot Rice” for dinner ...

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Before my Mom came to visit, she sent a care package full of foodie goodies, and instructed me to save them for when she comes to visit.

I knew exactly what that meant – Mama’s gonna cook for me! In the package were Chinese Preserved Pork Belly and Chinese Sausage.

Sure enough, Mom announced she was making “Chinese Clay Pot Rice” for dinner the day after she arrived!

Chinese Clay Pot Rice Recipe

Normally, a clay pot is used (duh! hence the name) but since I didn’t have a clay pot (broke mine during the move) – we decided to experiment with making Chinese Clay Pot Rice in the rice cooker (shortcut cheater method) and also on the stovetop in a heavy-bottomed pot (like cast iron or Le Creuset). This type of pot will ensure that the rice cooks evenly and does not burn.

There’s a a fine line between “crispy” and “burnt” rice! If you’re using a clay pot or a pot on a stove, you can get a really nice bottom crust (the best part!) that all the kids fight over.

The homemade Chinese Sweet Soy Sauce that is poured over the rice. Everything is super-easy to cook. The sauce takes 5 minutes to make. The Chinese Pork Belly and Chinese Sausage cook with the rice in the same pot.

Chinese Clay Pot Rice Recipe

The Chinese Cured Pork Belly or “Chinese Style Cured Pork Strips” by Kam Yen Jan is what we used. It’s actually a preserved and cured ingredient (kind of like Chinese version of smoked bacon!) so just like the Chinese sausage, it keeps for several months in the refrigerator (as long as you don’t open the package).

They are both found at Asian markets.

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Watch the video to learn how to make Mom’s Chinese Lay Pot Rice Recipe with Sweet Soy Sauce!

Chinese Clay Pot Rice with Sweet Soy Sauce Recipe Video

 

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Chinese Clay Pot Rice Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 25 minutes
chinese clay pot rice recipe-1447

Recipe from Mama Ruthie! There are 2 versions of this recipe below - one for cooking on the stovetop and one for cooking in the rice cooker. The rice cooker method won't give you the super-coveted crispy burnt rice on the bottom of the pot - but it is definitely much easier to make.

You can find Chinese pork belly and Chinese sausage at the Asian market - they last for a long time! Buy a couple of packages and keep in the refrigerator. The Chinese rice wine is cooking wine made from rice. Substitute with dry sherry.

Ingredients:

FOR THE SWEET SOY SAUCE
2 tablespoons cooking oil
2 shallots, thinly sliced
1 thumb-sized piece of ginger, peeled and thinly sliced
3 tablespoons brown sugar
1 cup soy sauce
1/4 cup Chinese cooking rice wine
1 tablespoon sesame oil
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FOR THE CLAY POT RICE
1 package Chinese sausage
1 package Chinese cured pork belly 
2 cups long-grain raw rice (I like jasmine rice)

Directions:

1. Make the Sweet Soy Sauce:
Heat a small sauce pot over medium heat with cooking oil. When hot, add in the shallot and the ginger and fry until browned but not burnt, approximately 3-5 minutes. The shallots should be shriveled, darker brown (just not black). Remove the shallots and ginger (as much as you can). The remaining oil will now be flavorful. Don't throw away the crispy shallots! Use this as a topping for salad, fried rice, vegetables, etc. The ginger can be discarded.

To the oil, add in the sugar, soy sauce and rice wine. Bring to a simmer and then turn the heat to low. Let simmer for 2 minutes. Turn off heat and pour in the sesame oil. Let cool completely before storing in a jar. Lasts up to 4 months in refrigerator.

2. Make the Clay Pot Rice

IF COOKING IN RICE COOKER
Place the rice in the rice cooker pot. Fill pot halfway with water and use your hands to swish the rice. Carefully pour out the water. Repeat 2-3 more times until the water is just barely cloudy. Pour in water until it reaches your knuckle. Use this Chinese method to measure water. Lay in the Chinese sausage and pork belly strips. Set rice cooker to cook. When cooking complete, remove pork belly and Chinese sausage and slice thinly on the diagonal. Serve with rice Sweet Soy Sauce drizzled on top.

IF COOKING ON STOVETOP
To the pot (preferably clay, cast iron, enameled cast iron or some kind of heavy-bottomed pot), add in the pork belly and Chinese sausage. Turn the heat to medium-high. As the pot heats up, the pork and sausage will slowly begin to release its fats (yum!). Cook for 2 minutes, then flip the pork and sausage and cook the other side. Remove the pork and sausage to a plate. You should have about a tablespoon of delicious fat in your pot! Add in your raw rice to the pot (still on medium-high heat) gently stir the raw rice in the fat for 30 seconds until coated. Pour in 3 cups of water and snuggle in the pork belly and sausage in the rice. Bring to a low boil. Turn heat to low and immediately cover. Cook for 12 minutes. When done cooking, pork belly and Chinese sausage and slice thinly on the diagonal. Serve with rice and Sweet Soy Sauce drizzled on top.

 

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Salmon Teriyaki Recipe http://steamykitchen.com/28997-salmon-teriyaki-recipe-video.html http://steamykitchen.com/28997-salmon-teriyaki-recipe-video.html#comments Thu, 07 Nov 2013 17:24:39 +0000 http://www.steamykitchen.com/?p=28997 It’s not often that you meet soul mates or life-long family friends. We (and I mean every one of us in the Steamy Kitchen family, including Coco) feel extremely lucky to count Todd and Diane of White on Rice Couple as part of our family.   I think that was 4 years ago when I first saw their post on Tofu ...

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Salmon Teriyaki Recipe

It’s not often that you meet soul mates or life-long family friends. We (and I mean every one of us in the Steamy Kitchen family, including Coco) feel extremely lucky to count Todd and Diane of White on Rice Couple as part of our family.

Salmon Teriyaki Recipe

 

I think that was 4 years ago when I first saw their post on Tofu Fries, but honestly, time is all jumbled up since that darn internet/social media/blogging world sped up time. OMGGGGG- I just checked the link and it’s been almost 6 years now. Hot damn.

Salmon Teriyaki Recipe

Diane and Todd have supported us through countless videos, trips, Food Blog Forums, long texts, phone calls and virtual hugs. They are just the most generous, love-with-open-arms people that we know. My kids lovingly call them “Auntie Diane” and “Uncle Todd.”

Finally, it’s our turn to introduce to you their very first cookbook, Bountiful: Recipes Inspired by our Garden.

Salmon Teriyaki Recipe

Well, it’s more than just a cookbook. The book is a peek into their bountiful life and surroundings with gorgeous photography of vegetables, fruit, herbs….and of course recipes. I hope you have a chance look through a copy of their book. Psst….here’s an article from LA Times Food Section on how they transformed their mess of a backyard into a bountiful oasis.

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Bountiful cookbook by Todd Porter and Diane Cu

diane and todd

I’ve made their super-simple Pineapple Teriyaki Sauce and paired with fresh salmon. It’s a 16-minute recipe. You’ll love the updated freshness of Japanese teriyaki sauce. This Pineapple Teriyaki Sauce goes with evvvverything. Not only is the sauce “no-cook” but it all comes together simply in a blender. Use the sauce to drizzle on roasted or steamed veggies; as a marinade for pork, chicken or seafood, as a simmer sauce (like this recipe) or just toss with cooked noodles.

Salmon Teriyaki Recipe

Salmon Teriyaki Recipe Video

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Salmon Teriyaki

Servings: 4 Prep Time: 5 minutes Cook Time: 8 minutes
salmon teriyaki recipe featured-0112

Ingredients:

2 cups fresh pineapple, divided
1 knob fresh ginger
2 garlic cloves
1/2 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon sesame oil
sprig of fresh mint or basil
1 tablespoon olive oil
4 salmon filets (about 4-6 oz each)

Directions:

For the Pineapple Teriyaki Sauce: In a blender, add just 1 cup of the pineapple, ginger, garlic, soy sauce, brown sugar, sesame oil and puree until smooth.

Dice the remaining pineapple. Mince the fresh mint or basil. Combine these two ingredients in a small bowl and set aside.

Heat a large sauté or frying pan over medium high heat and swirl in the olive oil. When hot, add the salmon filets.

Cook each side of the salmon for approximately 2-3 minutes or until there is a nice crust but the inside is still just barely raw. Pour in the teriyaki sauce to the pan and simmer for one minute, spooning the hot mixture all over the salmon. Top with the fresh diced pineapple and mint. Serve immediately.

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Sticky Asian Chicken Wings http://steamykitchen.com/27003-sticky-asian-chicken-wings-recipe-video.html http://steamykitchen.com/27003-sticky-asian-chicken-wings-recipe-video.html#comments Mon, 01 Jul 2013 19:21:58 +0000 http://www.steamykitchen.com/?p=27003 Eating wings is an 8-finger affair (my pointed-up pinkies tend to stay clean as they are too short to get in the way), especially if you serve wings whole like I have in this recipe. Any wing connoisseur will tell you that each of the 3 parts of the wings are incredibly different. The drumstick end is meaty, easy to eat, but ...

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Sticky Asian Chicken Wings Recipe

Eating wings is an 8-finger affair (my pointed-up pinkies tend to stay clean as they are too short to get in the way), especially if you serve wings whole like I have in this recipe.

Any wing connoisseur will tell you that each of the 3 parts of the wings are incredibly different. The drumstick end is meaty, easy to eat, but can be a little dry if you over cook them. The flat part is the most tender (especially the sliver of meat between the bones) but is a little fussy to eat.

The small flapper part, which gets discarded and ignored most of the time, is the little crispy treat that has the most flavor of all. Since it’s so thin and small, it tends to get caramelized the most – and nibbling the edge of the flap is so tasty.

Sticky Asian Chicken Wings Recipe

And lastly, because you and I have become friends, I’ll confess that my favorite part most of all (I know you’re saying, wait…there’s ANOTHER part!?) is the cartilage. Perhaps is my Asian heritage (we love to eat all sorts of strange animal parts), but the soft-yet-crunchy white bits that holds together each wing section is irresistible.

There. I’ve told you. It took me 4 months of dating Scott before I would let him see me eating the cartilage. The first time that I did, he was sitting across from me at Hooters, enjoying his plate of wings and beer.

“crunch. crunch. crunch.”

He looked up at me. “Are you eating the bone?”

When I told him, he just shrugged off my eccentricity and went back to eating.

That’s when I knew I was in love.

Sticky Asian Chicken Wings Recipe

These Sticky Asian Chicken Wings are a recipe from my friend, Heather Christo’s cookbook, Heather Christo’s Generous Table. You’ll love her – she’s funny, glamorous, laughs loud (like me!), and just such a happy presence.

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Take a look at her book – full of recipes that she makes together with her ADORABLE girls named Coco and Pia. These wings are everything that wings deserve to be – sticky, savory, sweet.

Sticky Asian Chicken Wings Recipe Video

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Sticky Asian Chicken Wings Recipe

Servings: 4-6 Prep Time: 5 minutes Cook Time: 30 minutes
Sticky Asian Chicken Wings Recipe

Ingredients:

1 tablespoon rice vinegar (substitute with red or cider vinegar)
4 tablespoons hoisin sauce
3 tablespoons honey
2 tablespoons fresh ginger, peeled and minced
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon soy sauce
1 stalk green onions, chopped
1 tablespoon hot chili sauce
2 tablespoons sesame seeds
2 1/2 pounds chicken wings, with tips

Directions:

Preheat the oven to 375F.

In a large bowl, whisk together all the ingredients except for the chicken wings. Set aside half of the sauce mixture to use later.

Toss the chicken wings in with the marinade in the large bowl to coat. Line a baking sheet with foil and spread the chicken wings in a single layer. Bake for 30 minutes or until the wings are cooked through.

When the wings are done, toss with the reserved sauce mixture.

 

Sticky Asian Chicken Wings Recipe

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Chocolate Cake S’mores Cookies http://steamykitchen.com/24350-chocolate-cake-smores-cookies-recipe-video.html http://steamykitchen.com/24350-chocolate-cake-smores-cookies-recipe-video.html#comments Fri, 18 Jan 2013 16:45:00 +0000 http://steamykitchen.com/?p=24350 In our backyard, we have a fire pit, which really is just a hole in the ground with some arranged bricks around the perimeter to serve as a pretty border (so that you can call it a “fire pit” and not just a “hole in the ground”) and tell the kids where the DO NOT CROSS zone is. We’ve made ...

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In our backyard, we have a fire pit, which really is just a hole in the ground with some arranged bricks around the perimeter to serve as a pretty border (so that you can call it a “fire pit” and not just a “hole in the ground”) and tell the kids where the DO NOT CROSS zone is.

We’ve made S’mores many times, but it’s a dangerous affair since my husband, a former Eagle Scout learned the proper way to stack fire logs to produce long lasting, intense, big flame, big heat fires. He stacks them like a game of Jenga.

Trying to make S’mores in that fire WITHOUT the added bonus of singed arm hairs is almost impossible. The heat of the fire is so intense that you literally have to lay on the ground, crouch behind the stack of bricks to protect your face while reaching in with your non-dominant hand (you wouldn’t want to burn off your good hand) holding a stick with a marshmallow dangling off it.

And that is why I love these S’mores Cookies. No burning, no singe-ing.

Picky Palate cookbook on AmazonThese cute little cookies are from my friend, Jenny Flake’s new cookbook, The Picky Palate Cookbook. Jenny and I always have fun together, wherever we meet up. Usually, there’s cameras, cupcakes and wine involved. Sometimes, all of the aforementioned inside the privacy of a limo. We party in style! :-)

What I love about Jenny’s cookbook is that it’s FUN. Who else would stuff an Oreo inside a chocolate chip cookie?? All of the recipes are family favorites.

You might be wondering, why is the word “cake” in this recipe? Well, Chocolate Cake S’mores Cookies are made with cake mix. Yup, boxed devil’s food cake mix, whisked with eggs, brown sugar and butter. The batter is thick, just like cookie batter. Then you get to decorate the cookies with bits of graham cracker, mini marshmallows and a mini bar of chocolate.

Oh, and the photos of the Chocolate Cake S’mores Cookies? Those are Jenny’s photos from the book. We made these cookies and by the time I got the camera out, nearly all of them were gone. GONE. I was robbed by 3 hungry kids and a sweet-toothed husband.

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Chocolate Cake S’mores Cookies Recipe Video

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Chocolate Cake S'mores Cookies Recipe

Servings: 36 cookies Prep Time: 5 minutes Cook Time: 13 minutes
chocolate-cake-smores-cookies-featured-1.jpg

From The Picky Palate Cookbook by Jenny Flake.

Ingredients:

One 18.25 ounce box devil's food cake mix
2 large eggs
1/4 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, melted
3 1.55 ounce Hersey's chocolate bars, cut into rectangles
1 1/2 cups mini marshmallows
1 1/2 cups roughly chopped graham crackers

Directions:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone liner.

Add the cake mix, eggs, brown sugar and butter to a large bowl and mix until combined. With a medium cookie scoop, place the dough onto the prepared baking sheet, 1 inch apart. Press the cookies to flatten to about 1/2 inch thick. Press a chocolate bar piece, 2 marshmallows and 2 graham cracker pieces on top of the flattened cookie dough. Bake for 11 to 13 minutes, until cooked through. Let cook for 5 minutes before transferring to a cooling rack.

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Roasted Pumpkin Recipe http://steamykitchen.com/23757-roasted-pumpkin-recipe.html http://steamykitchen.com/23757-roasted-pumpkin-recipe.html#comments Thu, 18 Oct 2012 16:53:30 +0000 http://steamykitchen.com/?p=23757 This week is time to celebrate. For the first time since March, I can open the doors and windows of my house without the outside blowing in hot, humid, furnace-like air. In the mornings and late at night, it actually feels like we don’t live in the jungle. Other reasons to celebrate, Trader Joe’s Pumpkin Spice Coffee + Keurig + Eco ...

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How to roast pumpkin recipe

This week is time to celebrate. For the first time since March, I can open the doors and windows of my house without the outside blowing in hot, humid, furnace-like air. In the mornings and late at night, it actually feels like we don’t live in the jungle.

Other reasons to celebrate, Trader Joe’s Pumpkin Spice Coffee + Keurig + Eco Brew reusable capsule thingy so that I can use my own coffee.

How to roast pumpkin recipe

That makes my morning!

Despite the weather being manageable in the early morning and late night, it’s still unbearably hot the rest of the time. Which means no carved pumpkins for us South Floridians – the pumpkins MELT in the heat. If we carve it, there’s only a window of about 3 days that the pumpkin can stay outside without looking like a sad jack-o-puddle.

We roast ’em. It’s a great side dish for the Fall (this will be part of my Thanksgiving dinner!)

How to roast pumpkin recipe

How to roast pumpkin video

How to roast pumpkin recipe

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How to roast pumpkin recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
roasted-pumpkin-recipe-featured-9568.jpg

Same technique can be used for butternut squash or any other type of large, hard squash.

Ingredients:

1 small pumpkin or 1/4 large pumpkin
1 tablespoon olive oil
sea salt
ground clove
ground cinnamon
ground nutmeg
1 tablespoon packed brown sugar

Directions:

Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef's knife to cut slices of pumpkin, about 1-inch thick.

Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt, spices and brown sugar. Roast for 20-25 minutes, depending on thickness of pumpkin slices.

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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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Crepes with Salted Lemon Butter Caramel http://steamykitchen.com/20376-crepes-with-salted-lemon-butter-caramel-recipe.html http://steamykitchen.com/20376-crepes-with-salted-lemon-butter-caramel-recipe.html#comments Mon, 23 Jan 2012 18:47:42 +0000 http://steamykitchen.com/?p=20376 I’ve been pretty quiet on the cookbook development front – other than announcing that I scored a cookbook deal with a publisher that produces some of my very favorite books, Ten Speed Press, I haven’t shared much. I think most authors will agree, the process of writing a book isn’t terribly exciting, it takes a lot of discipline (which I ...

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I’ve been pretty quiet on the cookbook development front – other than announcing that I scored a cookbook deal with a publisher that produces some of my very favorite books, Ten Speed Press, I haven’t shared much. I think most authors will agree, the process of writing a book isn’t terribly exciting, it takes a lot of discipline (which I lack), focus, (uh, that neither) and nimble fingers (I’ve got chronic tendonitis)….though I’ve found that I’m extremely deft in hitting the delete button with my ring finger.

Sometimes, I’ll be typing a sentence that my brain is thinking, but my fingers know better and my ring finger is already reaching for the delete button even before I finish the thought.

For this book, I’ve decided to keep my sanity, and instead of trying to develop, write, style and shoot the book all by myself, I’m going to get some help. My best friends, Todd and Diane are comin’ to help me style – all the pretty stuff like plates, linens, table settings. I’ll be shooting the photos myself, but I’m gettin’ loads ‘n loads of help from some of the best photographers in the business.

I love my friends.

We’ve also convinced Jenna from Eat Live Run to come along and help out. All I have to do is feed her….and she’s gonna help me in the kitchen!

The crew is coming in on Monday and we’re aiming to shoot an ambitious 12 recipes per day. So, if you happen to see an odd tweet or facebook post from my husband or sons, “Mommy is going CRAAAAZY!” you’ll know why.

Less than a week before they arrive and I’m already a giddy-excited wreck. I’ve been sugar and carb loading to deal with the nerves, wouldn’t you!? With a bag of Meyer lemons (thanks Julie!) in the refrigerator, my friend Kelly and I made these Crepes with Salted Lemon Butter Caramel.

My coping mechanism looks like this:

 

 

Sweet, tart and drippy.

Oh and crisp too:

The eggs were from our hens – 4 hens out of 5 are laying daily, the olive green is from Olivia Superstar.

The crepe recipe is from Martha Stewart, why mess with perfection? Her Lemon Caramel Sauce with Candied Lemons were a bit too fussy for me, so we’ve made a one-pan, 5 minute Salted Lemon Butter Caramel instead.

Crepes with Salted Lemon Butter Caramel

The batter should be thin, like this.

To cook the crepes, add butter to a non-stick pan on medium heat.

When the butter begins to bubble, add 3 tablespoons of batter to the middle of the pan. If you have a smaller pan, use less.

Go ahead and tilt the pan this way and that to get the batter to spread evenly and thinly on the surface.

After a minute, it’s time to flip. I’ve found that an ultra thin metal spatula really works well (just be careful as you’re working with a nonstick pan). You could also use a butter knife as well – the thinner the better to get under the very delicate crepe.

And I use another spatula to help it along.

And flip in one piece.

You can keep the crepes warm in the oven while you make the rest of them.

The Salted Lemon Butter Caramel is so super simple to make – butter, brown sugar, lemon and sea salt.

Slice and remove the seeds.

Get your butter nice ‘n bubbly and add the brown sugar.

Snuggle in the lemon slices, sprinkle with sea salt.

Let ’em cook!

At the very end, add in the lemon juice.

Serve over the crepes.

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Crepes with Salted Lemon Butter Caramel Recipe

Servings: 4-6 (makes about 15 crepes) Prep Time: 10 minutes Cook Time: 35 minutes
lemon-crepe-salted-lemon-butter-caramel-recipe-6653-2

Adapted from Lemon Crepes by Martha Stewart

Her original recipe recommends refrigerating the batter for 2 hours, however we skipped this step (we couldn't wait) and the crepes turned out beautifully.

If you find that your crepes are too thick, add a tablespoon of water to the batter to thin it out a bit more.

I use salted butter, if you're using unsalted butter, add a pinch of salt to the crepe batter.

Ingredients:

FOR THE CREPES
3/4 cup all-purpose flour
1/4 cup granulated sugar
3 large eggs
1 1/4 cup milk
8 tablespoons melted butter, divided
1/4 teaspoon vanilla extract
FOR THE SALTED LEMON BUTTER CARAMEL
4 lemons, divided
4 tablespoons butter
generous pinch of sea salt
1/3 cup brown sugar
fresh mint or thyme, for garnish

Directions:

To make the Crepes:

1. Preheat oven to 200F.

2. In a bowl, add the flour, sugar and the salt. Use a whisk to stir vigorously to break up any clumps of flour.

3. In a separate large bowl, whisk together the eggs, milk, just 6 tablespoons of melted butter (set aside the remaining 2 tablespoons of butter) and the vanilla extract. In batches, add the flour mixture in several batches and slowly stir to incorporate. Do not overmix. At this point, you can refrigerate an hour or up to overnight (optional).

4. Heat a crepe pan or nonstick frying pan over medium heat. Use a brush dipped in the remaining melted butter and brush some butter on the bottom of the pan. When the butter is bubbling, add 3 tablespoons of the batter in the center of the pan. Gently tilt and swirl the pan to get the batter to spread and create a thin layer. Cook for 1 minute until lightly browned on the bottom and then flip (use 2 spatulas to make it easier to flip). Cook an additional 1 minute.

5. Transfer the cooked crepe on a plate, cover with towel and keep warm in the oven while you cook the remaining crepes and make the Salted Lemon Caramel.

To make the Salted Lemon Butter Caramel:

1. Juice only 2 of the lemons (the other 2 lemons will be used in next step) to get 2 tablespoons of lemon juice.

2. With the remaining 2 lemons, slice 1/4" thick.

3. Heat a frying pan over medium-high heat and add the butter. When the butter begins to bubble, add in the brown sugar and sea salt and whisk until incorporated. Add the lemon slices to the pan and let cook for 2 minutes each side. Pour in the lemon juice and let simmer for an additional 2 minutes. Pour over folded crepes, garnish with fresh mint or thyme and serve immediately.

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Apple Cinnamon Bourekas http://steamykitchen.com/19860-apple-bourekas-recipe.html http://steamykitchen.com/19860-apple-bourekas-recipe.html#comments Mon, 26 Dec 2011 18:47:13 +0000 http://steamykitchen.com/?p=19860 Try serving these Apple Cinnamon Bourekas fresh from the oven with a scoop of vanilla ice cream.

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Every couple of months I get an email from Janis Donnaud asking if I’d chat with one of her potential clients and give a bit of advice or direction.

Janis is my literary agent, she’s one of the very best out there, also repping the Neeley’s, Paula Deen, as well as friends Melissa Clark and Sara Kate from The Kitchn. I recently intro’d dynamic duo Stephanie Stiavetti (hey check out her shiny new blog design!) and Garrett of Vanilla Garlic to Janis — who sold their upcoming book proposal what seemed like just a few days!

(Read Garrett’s interview with Janis on Epicurious)

Earlier this year, Janis asked if I’d have some time at the BlogHer conference in San Diego to meet Tori Avey, The Shiksa in the Kitchen.

First, I had to look up what shiksa meant — then, “oh heck yeah!” when I found out she was a culinary anthropologist and a convert to Judaism through her marriage.

Tori and I met over wine and talked non-stop about food blogging, cooking, photography and book writing. She’s gorgeous. Inside and out.

I can’t wait for the world to discover her! I’ve asked her to come on by and introduce herself and a recipe for super-simple Apple Boureka using pre-made filo dough. Enjoy! ~Jaden

***

I am so thrilled to be guest posting for Jaden here at Steamy Kitchen! I met Jaden at the BlogHer conference in San Diego this past summer and we became fast friends. Jaden and her website are an inspiration to many of us in the food blogging community. It’s a treat to be able to share one of my recipes with you!

I realize some of you may not be familiar with my website, so here’s a little background for you. My blog The Shiksa in the Kitchen explores the history of Jewish cuisine as well as other historical culinary topics. I am fascinated by the story behind the food– why we eat what we eat, how cultural foods have evolved, and how yesterday’s food can inspire us in the kitchen today.

I’d like to introduce you to the boureka—a delicious Middle Eastern hand pie. These baked, stuffed pastries are popular in Israel and throughout the Middle East. They originated in Asia as a deep-fried filled dumpling known as a burga. When the Turks of central Asia moved to what is now the country of Turkey, they brought their stuffed burga dumplings with them. Over time, the dumpling evolved into a variety of stuffed, layered pastries known as börek. Sephardic Jews who settled in Turkey adopted the pastry, merging it with their version of the same dish (empanada) and adapting it to make it kosher. Börek + empanada = boureka. The boureka was born!

Today bourekas are usually made savory, with fillings like meat or cheese. Recently, I wondered what it might be like to stuff them with sweet pie-like fillings. The experiment paid off; I ended up with Apple Cinnamon Bourekas, a delicate, flaky dessert just perfect for winter. With the holidays approaching, these sweet little baked bourekas are a seasonal treat. They’d make a great addition to a holiday buffet. Now that you know the history behind the dish, perhaps you’ll enjoy them even more!

How to make Apple Cinnamon Bourekas

2 hours before you begin, take your filo dough out of the freezer and let it defrost. You can also let it defrost overnight in the refrigerator, if you prefer.

Preheat your oven to 325 degrees F. Cut the cored, peeled apples into very thin slices.

Place the slices in a mixing bowl along with the brown sugar, vanilla, ½ tsp of cinnamon, and salt. Toss all ingredients with a spoon till the apple slices are evenly coated. Let them macerate for a few minutes so the apples become juicy and the sugar begins to dissolve.

Lightly dampen a kitchen towel (don’t soak it!), and keep it with you as you work with the filo dough. Unroll your dough. Filo sheets come in different sizes, so you may need to cut your sheets to size get the size you need. For each boureka, you want to create a double layer of filo dough that is about 4 inches wide and 14 inches long.

Folding a smaller filo sheet (8×14) in half lengthwise is the easiest way to form this double layer.

If your filo sheets are larger, use scissors to cut the sheet in half lengthwise to make two rectangular pieces.

Then, fold each piece in half lengthwise to create the double layer of filo you need.

Keep the unused filo sheets under the damp towel as you work to keep them from drying out. Filo is very delicate and prone to ripping, so if you’ve never worked with it before, be patient… rips will happen. It takes some time to get a feel for it.

Use a pastry brush to pain a thin layer of melted butter onto the surface of the double layer filo rectangle.

Place a few slices of the apple filling in the lower left corner of the filo rectangle, following the left edge of the filo and fanning downward in a triangular shape.

Fold the lower left corner of the rectangle up and over the apple filling to form a triangle of dough.

Take the upper left and corner and fold it up and over, maintaining the triangular shape.

Continue folding the filo in the same way you would fold a flag, till the entire strip is used up and a neat triangle pastry is formed.

Place the folded boureka on an ungreased baking sheet.

Repeat process until all the filling is used up. You should end up with around 14-15 bourekas. You may need two baking sheets to fit all of the bourekas.

Brush each boureka with another thin layer of melted butter. Don’t brush it on too heavy, or the bourekas will become very greasy. Just a light layer will do it.

In a small bowl, mix together 2 tbsp of sugar and ½ tsp of cinnamon. Sprinkle the cinnamon sugar over the top of the buttered bourekas.

Place the bourekas on the middle rack of your preheated oven. Let them bake for 20-25 minutes till filo turns golden brown and the filling begins to bubble out in places. Serve warm.

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Apple Cinnamon Bourekas

Servings: Makes 14-15 bourekas Prep Time: 2 hours 15 minutes Cook Time: 7 minutes
Apple Cinnamon Bourekas Recipe

Try serving these Apple Cinnamon Bourekas, from Tori Avey, fresh from the oven with a scoop of vanilla ice cream. The light, crispy filo shell and tender, piping hot apple filling pair perfectly with ice cream. They’ll keep at room temperature for 2-3 days; before serving, reheat them in the oven at 325 degrees for 5-7 minutes till warmed through.

Kosher Key: Dairy

Ingredients:

1 lb. baking apples (Golden Delicious, Gravenstein or Fuji), cored and peeled
¼ cup brown sugar
1 tsp vanilla
1 tsp cinnamon, divided
1/8 tsp salt
1 package filo dough
½ cup unsalted butter, melted
2 tbsp sugar

Directions:

1) 2 hours before you begin, take your filo dough out of the freezer and let it defrost. You can also let it defrost overnight in the refrigerator, if you prefer.
2) Preheat your oven to 325F. Cut the cored, peeled apples into very thin slices.
3) Place the slices in a mixing bowl along with the brown sugar, vanilla, ½ tsp of cinnamon, and salt. Toss all ingredients with a spoon till the apple slices are evenly coated. Let them macerate for a few minutes so the apples become juicy and the sugar begins to dissolve.
4) Lightly dampen a kitchen towel (don’t soak it!), and keep it with you as you work with the filo dough. Unroll your dough. Filo sheets come in different sizes, so you may need to cut your sheets to size get the size you need. For each boureka, you want to create a double layer of filo dough that is about 4 inches wide and 14 inches long.
5) Folding a smaller filo sheet (8x14) in half lengthwise is the easiest way to form this double layer.
If your filo sheets are larger, use scissors to cut the sheet in half lengthwise to make two rectangular pieces.
6) Then, fold each piece in half lengthwise to create the double layer of filo you need.
7) Keep the unused filo sheets under the damp towel as you work to keep them from drying out. Filo is very delicate and prone to ripping, so if you’ve never worked with it before, be patient… rips will happen. It takes some time to get a feel for it.
8) Use a pastry brush to pain a thin layer of melted butter onto the surface of the double layer filo rectangle.
9) Place a few slices of the apple filling in the lower left corner of the filo rectangle, following the left edge of the filo and fanning downward in a triangular shape.
10) Fold the lower left corner of the rectangle up and over the apple filling to form a triangle of dough.
11) Take the upper left and corner and fold it up and over, maintaining the triangular shape.
12) Continue folding the filo in the same way you would fold a flag, till the entire strip is used up and a neat triangle pastry is formed.
13) Place the folded boureka on an ungreased baking sheet.
14) Repeat process until all the filling is used up. You should end up with around 14-15 bourekas. You may need two baking sheets to fit all of the bourekas.
15) Brush each boureka with another thin layer of melted butter. Don’t brush it on too heavy, or the bourekas will become very greasy. Just a light layer will do it.
16) In a small bowl, mix together 2 tbsp of sugar and ½ tsp of cinnamon. Sprinkle the cinnamon sugar over the top of the buttered bourekas.
17) Place the bourekas on the middle rack of your preheated oven. Let them bake for 20-25 minutes till filo turns golden brown and the filling begins to bubble out in places. Serve warm.

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Kalbi Ribs with Macadamia Nut Rice http://steamykitchen.com/18881-kalbi-ribs-with-macadamia-nut-rice-recipe.html http://steamykitchen.com/18881-kalbi-ribs-with-macadamia-nut-rice-recipe.html#comments Tue, 11 Oct 2011 15:09:29 +0000 http://steamykitchen.com/?p=18881 Lucy Lean shares a Peter Merriman recipe for Kalbi Ribs with Macadamia Nut Rice from her cookbook, Made in America.

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I met my friend Lucy Lean through Diane & Todd a couple of years ago in Los Angeles. At that time, she was the Editor of Edible Los Angeles and we chatted for hours over bottles of red wine and plates of cheese and charcuterie. It turns out, Lucy has 2 kids around the same age as mine and on our next trip out to L.A., we brought the kiddies out to a massive children’s park near Griffith Park.

As the kids went all crazy on the playground, Lucy and I sat on a nearby bench, straining our eyes to catch up with each of our kids, as they were darting from here to there to who knows where. Imagine 8 different play structures, 50 little kids, and probably 29 pounds of sugar running through their veins.

It’s pretty tough to hold decent conversation whilst trying to make sure your children don’t beat up on another kid, try to take cutsies or wander off. But Lucy and I did manage to have one very important conversation that afternoon:

Lucy: I think I want to start a blog, what do you think?

Me: Sure! That’s a great idea! Do you have a name for it? What do you want to write about?

Lucy: I have the perfect name – Ladles & Jellyspoons, you know, like Ladies & Gentleman, but cuter. Oh, and food related. But I don’t know…..I don’t know if I could do it.

Me: Lucy! That’s a fab name for a blog! Did you get the URL for it already? 

Lucy: No, not yet. I don’t even know how to use WordPress or anything. Well, maybe I’ll ask Didier (her husband) to help me when I get home. Maybe.

Me: Sweetheart, listen to me. That URL could be taken If you don’t buy the name like *right now* I’m going buy it and then sell it back to you for 10x the price! (as I’m logging into my GoDaddy account on my phone). It’s now or never, baby!

So *of course* she bought it. I’m can be pushy like that LOL! Lucy launched Ladles & Jellyspoons, cooking with chefs past, present and future blog and a little while later snagged a book deal to write a book called Made in America: Our Best Chefs Reinvent Comfort Food and is now a casting judge for Master Chef television show.

Wow, right!? She’s amazing. Here’s a recipe we chose to share with you from the brand new book! ~Jaden

***

Merriman’s has been the destination restaurant in Waimea on the Big Island since it opened in 1988. The Los Angeles Times named chef and owner Peter Merriman “The Pied Piper of Hawaii regional cuisine,” and he’s proud of showcasing local ingredients on his menu.
There are toasted Hawaiian macadamia nuts in the jasmine rice for extra texture and flavor, a good example of how he integrates ingredients to present them at their best. Originally, he sourced local produce simply because it tasted better, encouraging farmers to cultivate varieties never before grown on the island.
With the creation of Hawaii regional cuisine, many local farmers and ranchers are now providing Merriman with a vast array of ingredients—from fresh organic mushrooms and greens to award-winning goat cheese and free-range, hormone-free lamb and beef. All find their way onto Merriman’s extensive menu with 90 percent of the ingredients from Hawaii.
Merriman also grows a lot of his own herbs, fruits, and vegetables for the restaurant in a little kitchen garden that the dining room overlooks. A couple of tomatoes cling to a drying vine from a season long since over in the rest of America; a large bunch of bananas are about to ripen; black sugarcane stands tall; and tiny, bright, super hot red peppers dot a low bush.
Merriman shows off the abundance, bending to smell an herb and happy to share his stories. “These are all canoe crops,” he tells me. “Brought to Hawaii hundreds of years ago. The only indigenous species are coconuts and kukui nuts [their oil is used as the fuel in tiki lamps].” ~Lucy Lean
Her book is available on Amazon here, Made in America: Our Best Chefs Reinvent Comfort Food!

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Kalbi Ribs with Macadamia Nut Rice

Servings: 4 - 6 servings Prep Time: 8 hours Cook Time: 15 minutes
Kalbi Ribs with Macadamia Nut Rice Recipe1

This Korean twist on the American classic comfort food, short ribs, is supereasy and quick,” says Merriman. “It’s also a guys’ recipe. It should be cooked outside on the grill. It goes great with a beer.

Recipe copyright Peter Merriman

Ingredients:

1 jumbo onion
6 cloves garlic
1/4 cup finely chopped fresh ginger
2 cups low-sodium soy sauce
1/4 cup brown sugar
5 pounds 1/2-inch-cut beef short ribs, use prime or choice corn-fed beef (you need the fat)
12 ounces jasmine rice
2 tablespoons garlic butter
1/2 cup chopped toasted macadamia nuts
1/2 cup chopped scallions

Directions:

1. Purée the onion, garlic, ginger, soy sauce, and brown sugar in a food processor. Pour over ribs and marinate for 8 hours.
2. rinse the rice in a sieve under cold water, place in a small saucepan, and pour in enough water to cover rice and come to 1 inch above it. Bring to a boil and then reduce the heat and simmer for 15 minutes. turn off the heat and let the rice rest for 15 minutes without opening the lid.
3. Grill the ribs over charcoal until medium rare.
4. Serve on jasmine rice tossed with garlic butter, toasted macadamia nuts, and chopped scallions.

Chef Merriman’s Tip
“Half-inch pieces of beef absorb the marinade better, stay more tender, and cook more evenly—so have your butcher cut them down.”

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