Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Healthy General Tso’s Chicken http://steamykitchen.com/30918-healthy-general-tsos-chicken-recipe-video.html http://steamykitchen.com/30918-healthy-general-tsos-chicken-recipe-video.html#comments Mon, 20 Jan 2014 22:00:32 +0000 http://www.steamykitchen.com/?p=30918 White meat or dark meat? I’m definitely a wing and dark meat gal, preferring the juicier, more flavorful, more tender and harder-to-overcook parts of the chicken. I think most Asians prize the dark meat (I know it’s a gross generalization, but I’ve never met an Asian who didn’t like dark meat!) Scott, on the other hand, is breast meat all ...

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Healthy General Tso's Chicken Recipe

White meat or dark meat? I’m definitely a wing and dark meat gal, preferring the juicier, more flavorful, more tender and harder-to-overcook parts of the chicken. I think most Asians prize the dark meat (I know it’s a gross generalization, but I’ve never met an Asian who didn’t like dark meat!)

Scott, on the other hand, is breast meat all the way. When we first started dating, I had to re-learn how to cook chicken properly. All I used to care about was roasting, stir-frying or grilling the thigh, wing and leg portions perfectly, not even giving a second thought to the breast, which cooks faster than its dark brothas and sistahs. Most of the time, the breast meat and bones went into broth-making anyways. I also had a Jack Russell terrier who was spoiled with slightly overcooked and a touch dry chicken breast dinners.

Yummy and Healthy General Tso's Chicken Recipe

The argument for eating chicken breast is that “it’s healthier” – but just HOW MUCH healthier?

White Meat versus Dark MeatAccording to an article from Josh Ozersky on Time Magazine, the difference isn’t as great as you might think.

From U.S. Department of Agriculture:

100 grams of white meat – 0.56 g of saturated fat and 114 calories
100 grams of dark meat has 1 g of saturated fat and 119 calories. 

To save .46 grams + 3 calories, I’ll take the dark meat any day!

 

Men’s Health article: “The extra fat in dark turkey or chicken meat raises your levels of cholecystokinin (CCK), a hormone that makes you feel fuller, longer.”

Live Science: “A nutrient called taurine, found abundantly in poultry dark meat, significantly lowered the risk of coronary heart disease in women with high cholesterol, the study revealed. The researchers said that taurine also might help protect against diabetes and high blood pressure.”

Slate: The Dark Side of the Bird: “Dark chicken meat is also nutrient rich, containing higher levels of iron, zinc, riboflavin, thiamine, and vitamins B6 and B12 than white meat.”

Despite this research, Scott still prefers the breast. Which is just fine by me – we don’t have to fight over who gets which part of the chicken! We each call dibs on our own section.

Steam Kitchen Healthy General Tso's Chicken Recipe

I’ve made a Healthy version of General Tso’s Chicken – one of Scott’s favorites – using white meat, of course – but feel free to substitute with boneless, skinless dark meat :-)

Healthy General Tso’s Chicken Recipe Video

 

 

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Healthy General Tso's Chicken Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
Healthy General Tso's Chicken Recipe

Feel free to substitute the chicken for thinly sliced lean pork or beef. For a vegetarian version, use extra firm tofu cut into cubes and vegetable broth.

Ingredients:

2 tablespoons soy sauce
2 teaspoons rice vinegar (or white vinegar)
1 tablespoon honey
1 to 2 teaspoons garlic chili sauce
1/2 cup chicken broth
3 teaspoons cornstarch, divided
1 large head broccoli, cut into small florets
1 pound boneless chicken meat, cut into 1-inch pieces
freshly ground black pepper
1-1/2 tablespoon of cooking oil
1 to 2 cloves garlic, finely minced
1 teaspoon ginger, finely minced (or grated on rasp grater)
4 stalks green onion, chopped
1 teaspoon roasted sesame seeds

Directions:

1. In a bowl, make the General Tso sauce: Whisk together the soy sauce, vinegar, honey, garlic chili sauce, chicken broth, just 1 teaspoon of the cornstarch. Set aside.

2. In a wok or large sauté pan over high heat, add 1/2 cup water and bring to a boil. Add broccoli to the pan and cover. Steam for 2 minutes or until broccoli has turned bright green and is crunchy-tender (just shy of cooked through.) Remove broccoli from pan, drain and rinse with cool water to stop cooking. Set broccoli aside. Empty water from wok or pan and dry well. Return wok or pan to stove.

3. In a medium bowl, add chicken, remaining 2 teaspoons of cornstarch, salt and pepper and stir to coat chicken evenly.

4. Heat the wok over high heat. When very hot, add cooking oil and swirl to coat. To get a nice crust on the chicken, you'll cook them in a single layer, giving them plenty of space to brown. Add half the chicken to pan in a single layer. Let cook undisturbed for 1-2 minutes, until the bottom of chicken is browned, flip chicken, cook until other side is browned. The chicken should be halfway cooked through - remove the half-cooked chicken pieces to a plate to set aside. As you take chicken pieces out, continually add in more of the raw chicken to the pan to cook.

5. When all the chicken have cooked, turn heat to medium. Let the pan cool a bit before adding the rest of the ingredients (so they don't burn). The pan should still have some cooking oil left from the chicken. To the pan, add the green onions, garlic and ginger . Stir fry until fragrant, about 30 seconds. Control your heat so that the ingredients don't burn.

6. Pour in the General Tso's sauce to pan and bring mixture to a simmer. Return the chicken and broccoli to the pan, toss and cook for 1 minute. The sauce should thicken and the chicken should be cooked through completely. Sprinkle with sesame seeds and serve immediately.

 

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Vietnamese Spring Rolls with Slow Cooker Pork http://steamykitchen.com/23642-vietnamese-spring-rolls-slow-cooker-pork-recipe.html http://steamykitchen.com/23642-vietnamese-spring-rolls-slow-cooker-pork-recipe.html#comments Wed, 10 Oct 2012 19:41:35 +0000 http://steamykitchen.com/?p=23642 (Video) Vietnamese Spring Rolls with Slow Cooker Orange Coriander Pork. Simple slow cooker recipe! Watch step by step video on how to roll Vietnamese Spring Rolls.

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Vietnamese Spring Rolls with Slow Cooker Pork Recipe

I’ve been waiting MONTHS to share this video with you! We shot a series of cooking videos in Seattle back in June, when I was in town speaking at the BlogHer Food conference and tickling oysters.  The videos were produced by the National Pork Board and Costco, featuring pork and a few of my blogger friends – Sandy & Paul (Reluctant Entertainer), Diana (Eating Richly), Jenny (Picky Palate), Jessica (The Novice Chef), Lauren (Lauren’s Latest), Amanda (Kevin & Amanda).

I wanted to create a magical day for the gals, so we arranged to have a B-I-G stretch limo pick up all of us.

The limo was complete with sparkling disco lights, rockin’ music, lava lamps (all we were missing was a stripper pole in the middle).

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

Prior to shooting the video, each of us went through hair, makeup, food styling and video talent coaching. Some of the gals had never been on camera before, so it was important to get some tips and guidance from an industry pro.

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

So um, what does a video coach teach you? Well, uh….

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

You don’t realize how much you use these filler words until you tape yourself. I tend to use these fillers when I’m transitioning between finishing one sentence and not knowing what my next sentence would be quite yet.

Coach’s advice to me?

Now.

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

Honestly, I don’t remember what he said. Something about NOW.

Next up, hair and makeup. This is what it takes to make me “camera-ready.”

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

HOLD STILL, JADEN! | That’s the lovely Diana, who’s expecting a BOY!

Vietnamese Spring Rolls with Slow Cooker Pork RecipeVietnamese Spring Rolls with Slow Cooker Pork Recipe

Since we were shooting 5 different recipes with multiple bloggers, we also had a couple of food stylists help us cook, prep and pretty up the food. Each dish had to be planned out, including colors of napkins, the type of platter and what ingredient goes where.

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

And…..ACTION! (look closely! It’s an iPad!)

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

The cameras and lights can be a little intimidating if you’re not used to them. There were 3 cameramen, a sound guy, a lighting guy, a producer, food stylists, PR reps, the Pork team and then all of us.

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

In between takes, hair and makeup sneak in to touch up.

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

Put 8 food bloggers in a room, turn on a video camera, and you’re sure to get some bloopers! See end of post for the blooper reel!

Big thanks to Pork Board and to Costco for producing these videos! My dish that I made with pork was Vietnamese Spring Rolls with Slow Cooker Pork. I used Sirloin Tip Roast – a very lean and flavorful cut perfect for roasting and slow cooking. It feeds a big crowd on a small budget! Enjoy the recipe!

Vietnamese Spring Rolls with Slow Cooker Pork Recipe

How to roll Vietnamese Spring Rolls

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Vietnamese Spring Rolls with Slow Cooker Pork Recipe

Servings: 8 to 10 Prep Time: 10 minutes for the pork + 25 minutes for assembly Cook Time: 3 3/4 hours
Vietnamese-Spring-Roll-Pork-Recipe-feature-16

Please watch the video for detailed wrapping instructions. For the dipping sauce, purchase Sweet Chili Sauce, usually found in regular supermarkets, in the Asian section. It's sold in glass bottles and is bright orange/red in color. The Sweet Chili Sauce is sweet, and not too spicy. Alternatively, you could use other sweet sauces like "Duck Sauce" or "Sweet Plum Sauce".

If you don't have a slow cooker - roast the pork in the oven, 275F for 4 hours.

Ingredients:

FOR THE ORANGE CORIANDER PORK
2 pound boneless pork sirloin tip roast
1 teaspoon ground coriander
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 onion, cut into thick slices
1 orange, cut into 1/4-inch-thick rounds (do not peel)
1 cup orange juice
1 cup canned chicken broth
2 tablespoons fish sauce or soy sauce
2 teaspoons finely chopped fresh ginger
6 garlic cloves, smashed under a knife & peeled

FOR THE ROLL ASSEMBLY
one 8-oz. package (8-inch-diameter) rice spring roll wrappers (22 wrappers)
2 cups matchstick cut carrots
1 cucumber, cut into matchstick (English or Japanese cucumber preferred)
1 medium red bell pepper, cut into matchsticks
2 cups packed baby spinach leaves
sprigs of fresh mint and basil leaves
1 cup prepared Sweet Chili Sauce

Directions:

FOR THE SLOW COOKER PORK
Season pork roast with coriander, salt and pepper. To the slow cooker, add orange juice, broth, fish sauce, garlic and ginger. Scatter half the onion and orange in the slow cooker, top with pork, then add remaining onion and orange on top of the pork. Cover and cook on low until an instant-read thermometer inserted in the center of the pork registers 160F, about 3-4 hours. Transfer the pork to a carving board. Rest for at least 15 minutes.

FOR THE ASSEMBLY:
Slice pork across the grain into very thin slices. Divide into 22 portions. Half-fill a wide bowl with warm water. For each roll, dip 1 wrapper for 5 seconds. Shake
off the excess water from the wrapper and place on clean and dry surface. The rice paper will still be a little stiff, but don't worry, it will soften up. Fold the rice paper in half to make half-moon shape. Place 1 portion of pork at the bottom of the wrapper and top with carrot, cucumber, bell pepper, spinach leaves and herbs. Roll up the wrapper tightly. Place roll on a platter and cover with a barely damp towel to keep moist. The rolls can be made and refrigerated up to 2 hours ahead. Serve chilled with the Sweet Chili Sauce for dipping.

Our Blooper Reel!

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Braised Tofu with Ground Pork http://steamykitchen.com/23559-chinese-braised-tofu-with-ground-pork-recipe.html http://steamykitchen.com/23559-chinese-braised-tofu-with-ground-pork-recipe.html#comments Fri, 05 Oct 2012 15:32:01 +0000 http://steamykitchen.com/?p=23559 Learn how to cook traditional Chinese recipe for Braised Tofu with Ground Pork. Step-by-step video included!

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Chinese Braised Tofu with Ground Pork Recipe

I must be feeling a little homesick lately, I’ve been making Chinese homestyle dishes that my Mom would cook. Tofu has always been a regular staple at our house, Mom would serve it about once a week. Tofu USED to be inexpensive years ago – but that was before it was being marketed to the American market. Tofu companies never had to “market” to the Asian crowd – we have always loved it!

Chinese Braised Tofu with Ground Pork Recipe

At some Chinese markets (and all of Asia), you can buy freshly made tofu – large blocks would be submerged in water, and you scooped out what you wanted.

Chinese Braised Tofu with Ground Pork Recipe

Did you know that not all tofu tastes the same? There are big differences in taste and texture (I know some of you are saying, “what, not all tofu is BLAND!?”) My favorite brand  that is easily found in most regular grocery stores is Nasoya. Here’s Serious Eat’s Tofu Taste Test.

Chinese Braised Tofu with Ground Pork Recipe

For this recipe, make sure you buy Firm or Extra Firm Tofu. Anything softer will fall apart in the dish.

Chinese Braised Tofu with Ground Pork Recipe

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Chinese Braised Tofu with Ground Pork Recipe

Servings: Serve 4 Prep Time: 15 minutes Cook Time: 15 minutes
Chinese Braised Tofu with Ground Pork Recipe

You can use either ground pork, beef, turkey or chicken. For a little more Chinese flavor, when you are seasoning the tofu with salt and pepper, sprinkle a little bit of Chinese Five Spice Powder on both sides (you'll use a total of about 1/4 teaspoon - a little goes a long ways!)

I'm a big fan of green onion as a topping to give the dish a little bite - however if your family isn't, you can leave it out. Another option is to add the green onion in the wok at the same time as the garlic and ginger. This way, the green onion gets stir fried and softens.

Serve this with rice.

Ingredients:

1 block firm or extra firm tofu
salt and freshly ground black pepper
1 tablespoon cooking oil
1 pound ground pork, beef, turkey or chicken
1 clove garlic, very finely minced
1 teaspoon grated fresh ginger
1 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 cup cool water
1 teaspoon cornstarch1/2 stalk green onion, chopped

Directions:

1. Drain the tofu and place on towels or paper towels. To get rid excess water in the tofu, place another towel on top of the tofu, then place something flat and heavy (like a cutting board or a cast iron frying pan) on top. You can weigh the cutting board down by putting a couple of cans of soup on top. Let sit for 10 minutes. Cut the tofu into several slices 3/4" thick. Season on both sides with salt, pepper.

2. Heat a wok or large saute pan over medium-high heat. When hot, swirl in the cooking oil. Very carefully and slowely slide in the tofu slices in one layer. Fry for 1 minutes, then flip to fry the other side for 1 minute until both sides are browned. Remove the seared tofu to a clean plate.

3. To the same wok, add in the ground meat. Saute until browned, about 2 minutes. Add in the garlic and the ginger and stir fry for 30 seconds.

4. Add in the chicken broth, oyster sauce and soy sauce. In a small bowl, whisk together the water and the cornstarch. In the wok, stir in the water and cornstarch mixture and bring everything to a simmer. Add the cooked tofu back in the pot. Lower the heat to medium-low. Let simmer for 5 minutes, until thickened. Mix in green onion. Serve with rice.

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Taiwanese Noodles with Meat Sauce Recipe (Taiwanese Spaghetti!) http://steamykitchen.com/22974-taiwanese-noodles-meat-sauce-recipe.html http://steamykitchen.com/22974-taiwanese-noodles-meat-sauce-recipe.html#comments Tue, 21 Aug 2012 20:30:58 +0000 http://steamykitchen.com/?p=22974 Short 2-minute video with step by step to make what my kids call "Taiwanese Spaghetti" - Taiwanese Noodles with Meat Sauce Recipe

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Taiwanese Noodle Recipe

Despite having an embarrassing amount of cookbooks on my shelves, my family’s favorite recipes are the ones I’ve riffed on from my Mom’s cooking. Earlier this summer, when we took a little vacation to visit parents, Mom made a Taiwanese noodle dish with a hearty meat sauce. To “sell” it to my kids, she called  it, “Taiwanese Spaghetti.” Though, in all honesty, meat + noodles need no selling to my kids, they’ll happily eat without reservation.

Taiwanese meat sauce is something nearly every Taiwanese mama cooks in weekly rotation, and it’s served over rice or noodles. It’s traditionally made with ground pork, Chinese black mushrooms and lots of shallots. The seasonings include warm Chinese five-spice powder, both dark and light soy sauce, black vinegar and a touch of brown sugar.

To make an easy version with everyday ingredients from the local supermarket, I’ve made a few substitutions.

How to cook Taiwanese Noodles with Meat Sauce (video)

Short 2 minute video on how to make this recipe.

Full written recipe is below!

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Taiwanese Noodles with Meat Sauce Recipe (Taiwanese Spaghetti)

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
taiwanese-noodle-recipe-8932.jpg

For Gluten free version - substitute the regular soy sauce with gluten-free soy sauce and substitute the dark soy sauce with gluten free oyster sauce (Lee Kum Kee Panda Brand)

Ingredients:

1 pound noodles or rice of your choice
1/2 cup chicken broth
2 tablespoons dark soy sauce (or oyster sauce)
2 teaspoon light (regular) soy sauce
1 teaspoon Chinese black vinegar (or young balsamic vinegar)
1/2 teaspoon Chinese five-spice powder
1 tablespoon brown sugar
2 teaspoons cooking oil
1/2 onion, chopped
1 pound ground pork (or ground beef/chicken/turkey)
2 cloves garlic, finely minced
One 8-ounce can bamboo shoots, drained and diced
4 ounces fresh shiitake mushrooms, diced
1 stalk green onion, chopped

Directions:

1. Cook the noodles or rice according to package instructions. Drain.

2. In a small bowl, combine the chicken broth, dark soy sauce, regular soy sauce, vinegar, five spice powder and brown sugar. Set aside.

3. Heat a wok over medium-high heat. When hot, swirl in the cooking oil. Add in the onion and cook for 1 minute. Stir in the ground meat and cook for 2 minutes. Push aside the onion and ground beef to one side of the wok to create a small spot to fry the garlic. Add in the garlic and stir fry for a few seconds or until you begin smelling the garlic. Add in the bamboo shoots and mushrooms. Toss everything in the wok together.

4. Pour in the broth/soy sauce mixture and bring to a simmer. Cook for 2 minutes. Stir in the green onions. Serve the ground beef mixture over the noodles or rice.

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Leftover Turkey Recipe: Halal Cart Style Turkey and Rice with White Sauce http://steamykitchen.com/19511-leftover-turkey-recipe-halal-cart-style-turkey-and-rice-with-white-sauce.html http://steamykitchen.com/19511-leftover-turkey-recipe-halal-cart-style-turkey-and-rice-with-white-sauce.html#comments Mon, 21 Nov 2011 18:39:51 +0000 http://steamykitchen.com/?p=19511 A recipe just like the Chicken and Rice served on Halal Carts in Midtown Manhattan, but using leftover turkey instead!

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My parents will be visiting for a week, they arrive a little later this afternoon. This morning, I headed over to the supermarket to stock up on breakfast items, snacks and stuff for dinner tonight. As I was walking up and down the aisles, I thought, “hmmm, wouldn’t it be a fun idea to buy all the stuff that Mom and Dad *wouldn’t* let us buy when we were kids!???”

Ho-Ho’s!
Ding Dongs!
Spongy white bread!
Doritos NOT on sale!
Brand-name cereals!
4 different kinds of ice cream, NOT on sale!
Choco-Tacos!

My shopping cart was like the mecca of junk food and the hottie bag-boy was like, “You having a party?! Who’s comin’ over!?”

“Uh, my parents.”

Yeah, that’s hot.

I didn’t realize until I got home that my parents aren’t going to touch this junk food (I did end up buying Grape Nuts and nonfat plain yogurt for their breakfast); and I certainly won’t be able to eat all this junk food by myself.

Which means, my BOYS will be eating all that nasty sugar.

But wait….that goes against my house rules and all the hard work training the boys not to buy things not on sale or brand-name cereal because the generic ones in the bag are just the same.

Oh.

***

Those of you here just for the recipe, I’m sorry you had to read through my self-therapy just now :-)

If you’ve visited Midtown Manhattan, you must have seen the food carts featuring Halal-style chicken and rice. Moist, savory chicken pieces are cooked right on the cart griddle, deftly chopped with the side edge of the long, wide metal spatula. The edges of the chicken near that crunchy-crispy-fried stage and then tossed with a white, tangy sauce. This is served over golden-colored and cumin-spiced rice with a side of salad and wedge of flatbread.

The lines at lunch can be excrutiatingly long, as the delicious smell of the chicken being grilled can travel far and wide.

A recipe for Halal Chicken and Rice with White Sauce comes from Serious Eats’ brand new book, Serious Eats A Comprehensive Guide to Making & Eating Delicious Food Wherever You Are. (whew…that was a long title)

But I’m not going to give you *that* recipe just yet – today is about hacking this recipe to use your leftover Thanksgiving turkey – because we all know that next week you’ll quickly tire of turkey sandwiches.

 

Ground Turmeric may be an ingredient you’re not familiar with –

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Halal Cart Style Turkey and Rice with White Sauce Recipe

Servings: 4-6 Prep Time: 10 minutes Cook Time: 30 minutes
Halal Cart Style Turkey with Rice and White Sauce Recipe

Adapted from Serious Eats Cookbook

-If turkey's not your thing, try this with cooked rotisserie style chicken.
-If you can't find Harissa-style hot sauce, regular ol' Tabasco will sub just fine. Serious Eats suggests to toaste the pita or flatbread, but I prefer my flatbread soft and warmed through via the microwave instead. To keep the bread steaming hot (i.e. not dried out), I wrap them in a barely damp towel and then put them in the microwave.
-For Gluten-Free, substitute with GF flatbread of your choice.
-For a healthier version, substitute light olive oil for the butter and use non-fat Greek yogurt and low-fat mayonnaise (or skip the mayo altogether and use Greek yogurt only)

Ingredients:

FOR THE RICE
2 tablespoons butter
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 1/2 cups long grain or Basmati rice
2 1/2 cups chicken broth
salt and pepper
FOR THE WHITE SAUCE
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
1/4 cup chopped fresh parsley
salt and pepper
FOR THE TURKEY
2 tablespoons butter
1/2 onion, thinly sliced
1/2 cup turkey drippings (or chicken broth)
2 pounds cooked, leftover turkey, shredded
TO SERVE
1/2 head iceberg lettuce, shredded
1 large tomato, cut into wedges
1/2 red onion, thinly sliced
flatbread or pita bread, cut into wedges
Harissa-style hot sauce (or hot sauce of your choice, like Tabasco)

Directions:

1. To cook the Rice: Melt the butter over medium heat in a large pot. Add the turmeric and cumin and cook 1 minute. Add the rice and stir to coat. Cook, stirring freqently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth, season to taste with salt and pepper. Raise the heat to high and bring to boil. Cover, reduce to simmer and cook for 15 minutes without disturbing. Remove from heat, keeping the cover on, and let rest for 5 minutes.

2. For the White Sauce, combine all the ingredients together.

3. For the Turkey, heat a large saute pan or frying pan over medium-high heat with the butter. When bubbling, add in the onion and cook for 5 minutes. Pour in the turkey drippings (or chicken broth) and bring to simmer. Add in the leftover turkey and cook for 1 minute just to warm through. Remove from heat, stir in 1/2 of the White Sauce.

4. Wrap the stack of pita bread or flatbread in damp towel. Microwave on medium for 60 seconds to soften and heat through.

5. To serve, divide the lettice, tomato and red onion amongst each plate. Spoon rice onto each plate and top with the turkey. Add a spoonful of the remaining White Sauce onto each plate (you can use this as salad dressing for the salad or just spoon on top of the turkey). Serve with Harissa-style hot sauce.

About Serious Eats book:

(from back cover)

“Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006.

Are you a Serious Eater?

1. Do you plan your day around what you might eat?
2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious?
3. When you daydream, do you often find yourself thinking about food?
4. Do you live to eat, rather than eat to live?
5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie?

Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide.

Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life.

You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite.”

Buy Serious Eats book on Amazon for $18.15

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Leftover Turkey Recipe: Turkey Gumbo http://steamykitchen.com/19344-turkey-gumbo-leftover-thanksgiving-turkey-recipe.html http://steamykitchen.com/19344-turkey-gumbo-leftover-thanksgiving-turkey-recipe.html#comments Wed, 16 Nov 2011 14:00:42 +0000 http://steamykitchen.com/?p=19344 Use your leftover Thanksgiving turkey to make this simple Turkey Gumbo Recipe!

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I know it’s a little early to think about Thanksgiving leftovers, but believe me, time goes by so crazy fast! Once the big meal is over, even after the late-night refrigerator raid (you sneak in and pick at the turkey in the refrigerator too, right?!), we’ll always have more than enough leftover turkey for Turkey Gumbo.

Since Thanksgiving is such a big, heavy dinner, I created this recipe with restraint in mind.  It’s a lighter, milder version of gumbo than what you may be used to, a little more broth-y and no mouth-burning cayenne pepper or hot sauce, since the little kids will be enjoying this too (but feel free to douse your version with as much hot chili pepper as you like!)

While the ingredient list may look long, it is ingredients that you’ll probably have on hand anyways from cooking Thanksgiving meal. Leftover turkey meat is stirred into the gumbo at the end, just to heat through. The slow-simmered, richly flavored Turkey Gumbo served over steaming hot rice may just break the monotony of leftover turkey sandwiches this year for you too.

Making the Roux for Turkey Gumbo

Roux is cooking fat+flour over low heat to create a nutty thickener used in much of Southern cooking. It’s a simple, essential step for the gumbo, but takes a little patience as you have to cook the roux over low heat and stir frequently.

Traditional recipes call for 1:1 ratio of fat to flour, but I’ve found that I could use less fat and still achieve the same results, though I think Paula Deen would heartily disagree with me.

I like using butter as my fat, it’s the the most flavor — uh — unless you want to use bacon drippings (yay!) or even lard (double-yay!).

4 tablespoons of butter + 6 tablespoons all purpose flour. For gluten-free version, many have recommended using potato starch or rice flour.

Use a heavy-bottomed pot for best results. Thin pots = more likihood for burned roux. Once the butter starts bubblin’ a bit, sprinkle in the flour and stir.

Stir until the flour is totally incorporated. I use a silicone rubber spatula – here’s why: I’m not patient enough to stand over the stove constantly stirring nonstop. So I leave the silicone spatula in the pot – it doesn’t burn nor does it get hot. Every 30-40 seconds or so, I’ll stir. In the meantime, I’m choppin’ vegetables on a cutting board right next to the stove.

After a nearly 10 minutes, it will look smooth and the color of peanut butter. This is where I stop. By this time not only am I bored to tears, but a lighter roux makes a lighter gumbo. Feel free to keep cookin’ the roux if you have nothing else to do!

I’ve got onions, celery, green pepper, smoked sausage and whatever bits and pieces of vegetable I have in the refrigerator, basically any unused vegetables (like carrots, red bell pepper) from cooking Thanksgiving dinner.

Everything gets s simmered with a can of tomatoes and chicken broth for an hour or so.

In goes the frozen (no need to defrost) or fresh okra

and at the end, stir in the cooked, leftover turkey

Serve over rice. Isn’t this Turkey Gumbo better than your 48th turkey sandwich!?? Serve over rice!

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Turkey Gumbo Recipe (with leftover Thanksgiving turkey)

Servings: 8 Prep Time: 10 minutes Cook Time: 1 hour
Turkey Gumbo Recipe

Don't worry about the long ingredient list, most of the ingredients are things you'll have in your refrigerator anyways, from cooking Thanksgiving feast! For gluten-free Turkey Gumbo, use rice flour, corn flour or potato starch in place of the flour.

Ingredients:

4 tablespoons butter
6 tablespoons all-purpose flour
2 bell peppers, diced
2 stalks celery, diced
1 onion, diced
5 cloves garlic, minced
2 bay leaves
1/2 teaspoon each: dried oregano, dried thyme
One 14-ounce can diced tomatoes
1 pound kielbasa, smoked or polish sausage, cut into bite-sized pieces
1 quart chicken or vegetable broth
8 cups water
2-3 cups frozen or fresh okra
2 cups cooked, shredded leftover turkey
salt and pepper to taste
small handful fresh parsley, chopped
cooked rice

Directions:

Heat a large stockpot with the butter over medium heat. When the butter begins to bubble a bit, use a whisk or wooden spoon to add in the flour, a little at a time. Continue stirring for a 2 minutes, until the flour is fully incorporated into the butter. Turn the heat to low and cook for 10 minutes, stirring every 30 seconds or so, until the roux has turned into the color of peanut butter. Make sure that the roux does not burn - stay close by!

Return heat to medium and add in the bell peppers, celery and onion and cook for 5 minutes. Add in the garlic and cook another minute or so until fragrant. Add in the bay leaves, oregano, thyme, tomatoes, smoked sausage, broth and water. Bring to a boil and let simmer for 1 hour.

Add in the okra, cook 2 minutes, then add in the cooked turkey. Taste and season with salt and pepper. Stir in chopped parsley. Serve over cooked rice.

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Steak with Whiskey Mushroom Sauce http://steamykitchen.com/15868-steak-with-whiskey-mushroom-sauce.html http://steamykitchen.com/15868-steak-with-whiskey-mushroom-sauce.html#comments Wed, 15 Jun 2011 13:51:10 +0000 http://steamykitchen.com/?p=15868 For our family, if there ever was a PERFECT cut of steak, it would be the bad-boy Porterhouse steak. It’s big. It’s massive. One giant hunk will feed our family of four. But before I get into our love for Porterhouse (because I’ll get carried away and will forget about anything else I was supposed to tell you), a word ...

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For our family, if there ever was a PERFECT cut of steak, it would be the bad-boy Porterhouse steak. It’s big. It’s massive. One giant hunk will feed our family of four.

But before I get into our love for Porterhouse (because I’ll get carried away and will forget about anything else I was supposed to tell you), a word about the Whiskey Mushroom Sauce:

Simply. Must. Make.

Of course, you don’t have to just use this sauce on Porterhouse – any cut of steak will do. Even pork tenderloin, chicken breasts, grilled tofu….whatever your little heart desires. Promise me you’ll make it.

Oh and bonus: just wanted to mention that this is a one-pan + one piece of tin foil meal!*

Anatomy of the Porterhouse Steak

This summer, I’m beef gal for Sweetbay Supermarket – a Florida based supermarket chain, known for its amazing Black Angus Beef (best job ever, right!?)

Now, back to the Porterhouse. The Porterhouse steak has two very distinct sections on either side of the bone.

 

Image credit: Savio D Silva (check out more beef cut diagrams + many more other diagrams on wide variety of subjects!)

For sake of simplicity, I’ll boil this anatomy of a Porterhouse Steak down to easy terms to relate to. Many of you know what a filet mignon, T-bone and strip cuts are, so we’ll use these terms to describe the anatomy of a Porterhouse. There are so many different cuts of beef that it can get incredibly confusing.

The left side, or the smaller side is part of the tenderloin, the most tender steak cut (pssstt…..it’s what butchers and restaurants call “filet mignon.”) Now the larger side on the right is the strip (pssstt…..the “strip cut.”) The middle? Well, that’s the bone – you can call that the “t-bone” because it’s shaped like a “T.”

You can also think of it this way. A T-Bone steak and Porterhouse steak are very, very similar and found right next to each other. A Porterhouse steak is just a larger T-Bone steak :-)

What’s great about Porterhouse is that it’s a great deal, especially when you can find a piece that has a very large tenderloin section. Also, for families like ours, it’s the absolute perfect cut. My husband, Scott is a filet guy – he loves the tender tenderloin cut. My kids love the big beefy flavor of the longer “strip” side.

So where does that leave me? Well, let’s take a look at what’s left…the meat close to the bone! It’s crazy-tender, full of flavor and for the evening, I’ll ditch all my table manners and bite off all that meat. I swear I was a dog in a former life. Though, I should tell you that I’m also a lover of blue crab, crawfish, chicken wings and ribs….basically I like to work for my food!

The bone that’s left is for our dog, Coco. I try very hard to leave Coco some of the meat on the bone, but when steak is this good…I simply can. not. resist.

Okay, so now that we’ve got the anatomy of the Porterhouse out of the way, let’s focus on the recipe!

As you can see, this Porterhouse is pretty thick. This one steak will feed the four of us for dinner tonight. Well, five if you count the dog too.

Preheat the oven to 375F. The first step is to rub the steak with a little bit of cooking oil. I like doing this instead of oiling the pan. You’ll use less oil this way.

My instructions here are for cooking on the stove and oven….feel free to grill this on your BBQ grill as it’s the perfect weather for grilling now!

Heat a cast iron pan (or other oven-safe pan) on high heat – get it very hot! When it’s hot, lay the steak on the pan. Let it cook, undisturbed for 5 minutes.  After 5 minutes, let’s flip it over.

Let the other side cook for 5 minutes. Then we’ll put the entire pan in the oven to cook for 7 minutes for medium rare (for a 1 3/4″ steak) or 5 minutes if you’ve got a 1-inch steak.

While the steak is in the oven, let’s cook the mushroom sauce. Heat butter in a saute pan and add the onions and the mushrooms. We’ll let that cook on medium for a few minutes.

Once the onions and mushrooms get soft, we’ll pour in 3/4 cup of chicken broth.

And stir in 1 tablespoon of grainy mustard, season with salt and pepper.

The sauce includes whiskey, but please feel free to leave the whiskey out if you prefer. 

Glug…glug…glug…about 2 tablespoons of whiskey**.

Let everything cook for a minute more.

And pour on top of the steak once it’s done.

 

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Porterhouse Steak Recipe with Whiskey Mushroom Sauce

Servings: serves 4 Prep Time: 15 minutes Cook Time: 20 minutes
steak-mushroom-whisky-sauce-9200

Ingredients:

1-2 Porterhouse steaks
salt and pepper
cooking oil
2 tablespoons butter
8 ounces sliced mushrooms
1 onion, sliced
3/4 cup chicken broth
1 tablespoon grainy mustard
2 tablespoons whiskey (or bourbon)

Directions:

1. Preheat oven to 375F. Season the Porterhouse steak on both sides with salt and pepper. Let steak rest at room temperature for 15 minutes. Rub both sides of the Porterhouse steak with cooking oil.

2. Heat a oven-safe pan (cast iron preferred) over high heat. When very hot, add the Porterhouse steak to the pan and let cook for 5 minutes. Flip steak and cook an additional 5 minutes. Place entire pan into oven to cook for 5-7 minutes, timing depends on thickness of steak and desired temperature.

For 1-inch thick steak, I recommend 5 minutes and then check internal temperature of the steak.
For 1 1/2 inch Porterhouse steaks, I recommend checking temperature at the 7 minute mark.

125-130F = rare
130-140F = medium rare
140-150F = medium
150-155F = medium well
160-212F = well-done

3. While the steak is the oven, let's cook the mushroom sauce. Heat a saute pan over medium-high heat with the butter. When the butter starts bubbling, add in the mushrooms and the onions. Stir and cook until onions are fragrant and softened.

4. Pour in the chicken broth, mustard, whiskey and season with salt and pepper to taste. Turn heat to low and let simmer for 2 minutes. Just before serving, pour over the steak.

 

***

 

*BONUS: I’ll give you a couple of side dish ideas that will complete the meal with no additional pans – just a piece of tin foil.

1) Oven roasted tomatoes: Slice tomatoes in half, drizzle olive oil on top. Let them cook in the oven at the same time that the steak is cooking. Usually 10 minutes is all it takes.

2) Edamame: Find these healthy Japanese beans already cooked and shelled in the produce section, right next to the tofu. After you’ve made the mushroom sauce and have poured it on the steak, don’t wash that pan yet! Return the pan to the stove and turn the heat to medium. There’s plenty of flavor still in the pan and just add in the edamame. Stir and when the edamame is warmed through, it’s done!

 

**A piece of nifty advice here, if your husband is a Single Malt Scotch Whiskey lover, don’t try to grab any ol’ bottle to cook with. Especially the one that says, GlenFarclas 1968 Family Cask.

More Steak Recipes

Simply Recipes: Steak Fajitas

Leite’s Culinaria: Steak au Poivre

White on Rice Couple: Whiskey Flat Iron Steaks

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Miso Ramen Recipe http://steamykitchen.com/15145-miso-ramen-recipe.html http://steamykitchen.com/15145-miso-ramen-recipe.html#comments Tue, 19 Apr 2011 12:46:01 +0000 http://steamykitchen.com/?p=15145 Recipe with photos of ingredients for Japanese style Miso Ramen Noodle Soup Recipe.

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Miso Ramen Recipe

Since last summer when I posted my 15 Minute Udon Miso Soup recipe, I’ve gotten so many requests for a recipe for Miso Ramen that I’ve decided to post this recipe that appears in the Steamy Kitchen Cookbook. Though truthfully, the only part of this recipe that I follow is a) the miso soup base and b) cooking the ramen noodles. All other toppings in my Miso Ramen varies each time I make it depending on what’s in my refrigerator, as most times when I’m craving this dish it’s usually pretty darn close to midnight. Or 2am.

Ramen Noodles

Ramen Noodle for Miso Ramen Recipe

These are dried ramen noodles, though the ones that are fresh are much better. But at 2am, I’ll take the dried kind. I’ve also been known to rip open one of those 29 cent instant ramen noodle packages and use the noodles from the package, throwing away the spice pack. A couple times, as an emergency measure, I even used…..dried spaghetti pasta *covering eyes*

So I guess what I’m saying is, keep a package of dried ramen noodles in your pantry.

The Miso

Miso for Miso Ramen Recipe

White miso, or shiro miso is my favorite. It’s more delicate and less salty than the other kinds of miso. This stuff lasts for 6 months in the refrigerator (just keep it well sealed and preferably in a plastic tub)

Not only do I use it for making Japanese style noodle soups, but if I’m making a whatever-soup that needs a kick of flavor, I’ll stir in a big tablespoon of miso paste, which is a natural umami-master.

The Dashi

Dashi for Miso Ramen Recipe

This is instant dashi, which like sand-colored tiny granueles. Dashi is Japanese bonito fish stock. Don’t be intimidated if you’ve never used dashi – there’s absolutely NO fishy taste at all. In fact, if you like miso soup, you like dashi. All miso soup is made with a dashi base.

This is always in my pantry too. Of course, you can make your own dashi from scratch from dried bonito shavings and seaweed – Fuji Mama shows you how.

The Toppings

Raid your freezer and refrigerator:

Fresh spinach – blanch, then squeeze all of the water out.
Frozen spinach – defrost, then squeeze all of the water out.
Corn – canned, fresh or frozen
Green onions – chopped
Bamboo shoots – Canned or fresh
Bamboo Shoots in Chili Oil – oh yummmm my favorite
Dried seaweed
Tofu – drained and cubed
Snow peas – blanched
Barbeque cha-siu pork
Enoki or shiitake mushrooms
Sliced Japanese fish cakes
Fresh bean sprouts

Yummy Miso Ramen

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Miso Ramen Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
Miso Ramen Recipe

Miso and dashi are both gluten free (though please double check the label of whatever you purchase). Instant dashi does contain MSG, so if you're concerned about that, make the dashi from scratch or leave it out entirely and add in an additional teaspoon or so of soy sauce.

For the broth, use pork-based or vegetable broth. Chicken and beef are too strong in flavor for this soup.

Ingredients:

4 eggs
10 oz (285 g) dried ramen noodles
1/2 cup (200 g) fresh or canned bamboo shoots, sliced
1/2 cup (170 g) fresh or canned corn kernels, drained
1/3 cup (80 g) defrosted frozen or fresh spinach
8 cups (2 liters) store-bought or homemade pork or vegetable broth
2 teaspoons instant dashi granules
1 tablespoon soy sauce, or to taste
4 tablespoons fresh miso paste
1 cup (100 g) fresh bean sprouts
1 stalk green onion (scallions), finely chopped
4 teaspoons chili oil (optional)

Directions:

Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.

Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.

Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.

In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.

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Pork Chops with Apricot Brandy Sauce http://steamykitchen.com/13861-pork-chops-recipe-apricot-brandy-sauce.html http://steamykitchen.com/13861-pork-chops-recipe-apricot-brandy-sauce.html#comments Sat, 12 Feb 2011 15:12:50 +0000 http://steamykitchen.com/?p=13861 Recipe for Pork Chops with Apricot Brandy Sauce with step by step photos by cookbook author Jaden Hair.

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I seem to have an massive, endless pantry, not that the actual dimensions of the kitchen closet are even that impressive, but I seem to have a knack for utilizing every single itty bitty breathable space in there…my friends can all attest to that…they don’t dare open the pantry door by themselves. And when I go into the pantry, they instinctively back away 3 feet in case the tower of foodstuffs come tumbling down.

I love buying food. It bugs me to no end not having an ingredient when I’m in spontaneous recipe creation mode.

Hello, my name is Jaden and I’m a pantry-hoard-and-binger.

Once I reach my comfort level of too much food in pantry, out comes the large boxes for donation for the good stuff, garbage bags for the expired stuff and a small bin for the precious stuff.

Sometimes I do this at midnight in my pajamas with fierce determination and don’t re-emerge until early morning.

Yes, I know. I have issues.

During the last binge episode, I found an unopened jar of dried apricots, which I bought a few months ago for a recipe that I don’t remember. Obviously, I didn’t make it. After checking its lifespan, I was good to go and paired it with pork chops, ground ginger, ground cumin and lots of brandy.

Brandy and apricots? I’ll take this pair along with me in any dish, anytime. Together forever.

Also, below the recipe is information about Cumin from McCormick Chief Spice Buyer, Al Geotze. In the next couple of weeks, watch out for the SPICIEST giveaway that I’ll be hosting – I want to replace someone’s spice cabinet. The ENTIRE spice cabinet with 48 of McCormick Gourmet spices. Enough spices to give pork chops wet dreams. Coming soon.

***

Pork Chops with Apricot Brandy Sauce Recipe Step-by-Step

The apricots take a nice little bath in brandy (or your booze of choice: cognac, white wine) and the pork chops are gently scored on one side. The scoring prevents the chops from curling up when you cook them.

Ground ginger, ground cumin, salt and pepper are mixed together and then sprinkled on the pork chops on both sides.

In a large frying pan (I like my large cast iron pan) – sear the pork chops both sides, and remove them when they are almost, but not quite cooked through. We’ll finish cooking them in separate step. Careful not to use too high of heat – you want a good sear, but you can do this on medium-high heat.

To the pan, add the onions and let them cook until they start to soften. Then add the apricots only (reserve the booze) and let the apricots caramelize a bit.

Booze time! Add the brandy and let the whole thing simmer for just a bit.

Next add the chicken stock and HEY, WHERE’S MY LAST PHOTO?! uh…errr….snuggle all of the pork chops back in the pan, cover and let cook until pork chops are cooked through. yeah. that’s it (nice Photoshop job, eh!?) Oh one more thing – don’t overcook the chops. Barely blush-pink on the inside is perfect.

pork-chop-recipe-apricot-brandy-2-13

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Pork Chops with Apricot Brandy Sauce Recipe

Servings: 4 Prep Time: 10 Cook Time: 20
pork-chop-recipe-apricot-brandy

The pork chops are lightly scored on one side to prevent them from curling during cooking (helps with even cooking, plus it looks prettier than curled up chops). For a non-booze version of this recipe, use apple juice instead.

Ingredients:

Handful of dried apricots, halved
1/3 cup brandy (or cognac)
1/2 teaspoon ground cumin (I used McCormick Gourmet Roasted Cumin)
1/2 teaspoon ground ginger (I used McCormick Gourmet Roasted Ginger)
1/2 teaspoon kosher salt
freshly ground black pepper
4 thick-cut pork chops
1 tablespoon olive oil
2 tablespoons butter
1 large onion, sliced
1 cup chicken broth

Directions:

1. Soak the apricots in brandy in a small bowl. Combine the cumin, ginger salt and pepper. Lightly score pork chops on one side with sharp knife.. Rub evenly on both sides of pork chops.

2. Heat oil in a large skillet or saute pan over medium-high heat. Add pork chops, cook 3 minutes each side until browned and mostly cooked all the way through. Remove pork chops to plate (we'll finish cooking the chops in later step).

3. Return skillet to medium-low heat and add the butter and onions. Gently saute onions for 5 minutes. Make sure they do not burn. Add the dried apricots (try not to add the brandy just yet) and saute another minute. Turn heat to medium-high and pour in the brandy that the apricots were soaked in. Let simmer for 1 minute.

4. Pour in chicken broth. Return the pork chops back into the pan, snuggling them in the sauce. Cover and cook for 2-3 minutes until the inside of pork chop is barely blush-pink.

***

About Cumin

From McCormick Spice Field Report by Al Goetze, McCormick Gourmet Chief Spice Buyer

What is it about cumin that makes this spice so unique? Its very distinctive flavor is described as slightly bitter and warm, with strong, earthy notes. A quick whiff of cumin and you instantly know its identity. But, did you know that cumin is among the top 10 selling spices in the U.S?

That’s not so surprising if you think about how important cumin is to some of our favorite flavors, like taco seasoning, chili powder and other Mexican and Southwest-inspired dishes. Cumin is also an essential ingredient in virtually every global cuisine, particularly the more trendy foods of North Africa, India and the Middle East.

Cumin seed has an extensive history and the foods that it is used to flavor today actually traces its fascinating past. Earliest records of cumin date back more than 4,000 years to its farming in the Nile River Valley and cultivation by the Egyptians. From there the seeds were bartered through overland camel trading routes crossing Northern Africa to the west and Asia to the east. As trade expanded, cumin was carried north into Europe via Morocco and Venice.

Cumin reached the New World, with the arrival of the Spaniards in Mexico. Each stop along the way, the local population became intrigued with cumin’s flavor, and found ways to incorporate the spice into their dishes.

These photos were taken by Al Goetze on a trip to northwest India to the states, Gujarat and Rajasthan to see cumin production first hand.

Cumin grows in the mild winter months, as the moisture and cool temperatures are ideal. The harvest takes place from March to May. It is critical that the weather becomes dry at harvest time. Hard rains can cause seeds to fall to the ground or turn black in color, resulting in a lower quality crop.

Cuminum cyminum is a delicate-looking annual, with slender, branched stems. It is a small, fast growing plant seldom reaching higher than three feet. Tiny white flowers will yield cumin seeds, which range in color from pale brown to khaki.

Cumin seeds are similar in appearance to caraway seeds, averaging about ¼ inch in length. It grows in temperate climates and is harvested just four months after planting. It’s amazing that such an unassuming plant produces a seed so packed with flavor and aroma.

The farmers manually harvest the seeds by pulling the whole plant out of the ground and thrashing the seeds off of the plant onto a cover. Then, they are sun-dried and hand-sifted over a screen to separate out stems and twigs.

Most seeds are taken to a small town called Unjha which has a famous open air market, where merchants sell small lots of several hundred pounds of cumin seeds, one lot at a time. Even in the spring months here, the weather can get very warm, so the market closes for two hours mid-day.

For more information on spices, see McCormick Spice 101 and a handy code-checker to see if your spices are past their prime.

This is me and Al – I took a trip to McCormick HQ in Maryland earlier this year to meet him and get schooled on spice!

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.

Who else makes Pork Chops and Apricots?

Apricot Glazed Pork Chops – Our Life in the Kitchen

Apricot Curry Glazed Pork Chops – Cooking by the Seat of My Pants

Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce – Kalyn’s Kitchen

Pork Chops with Apricot-Brandy Glaze – Fancy Toast

Grilled Pork Chops with Apricot Onion – Rookie Cookie

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Perfect Prime Rib Recipe with Red Wine Jus http://steamykitchen.com/12516-perfect-prime-rib-roast-au-jus-recipe.html http://steamykitchen.com/12516-perfect-prime-rib-roast-au-jus-recipe.html#comments Thu, 09 Dec 2010 15:34:39 +0000 http://steamykitchen.com/?p=12516 Step by step photos for perfect prime rib - the secret is the hot sear and then slow and low roast.

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Prime Rib Recipe - Prime Rib Roast with Red Wine Jus
The first meal I ever cooked for my parents and brother was when I was I was 26 years old. Yeah, believe it or not, I never cooked at all for my family, the kitchen in our home was Mom’s domain and us “kids” were relegated to boring kitchen duties any time we stepped foot on the linoleum.

When I moved from Los Angeles to San Jose, my parents and brother drove up to visit for Thanksgiving. I decided to go all out and made my very first prime rib roast ever. It was perfect. I impressed the heck outta my Mom, who finally said, “Who knew you could cook! I should have let you cook all these years!”

Ahhhh young grasshoppa has talent! That would have surely beat washing dishes! 😉

Prime Rib Recipe - Prime Rib Roast with Red Wine Jus

Each year for the holidays, usually Christmas dinner, I’ll make the prime rib roast. The recipe has changed very little, a hot sear and then slow and low is the key to absolutely perfect prime rib.

Prime Rib Recipe - Prime Rib Roast with Red Wine Jus

It’s easier than you think, almost foolproof if you have a meat thermometer. Even if you do goof and leave it in the oven a little longer than desired, it will still be amazing moist and tender (because of the slow ‘n low cooking temp)

Don’t be fooled by the word “prime” in the name of Prime Rib Roast – just regular ‘ol supermarket Choice cut rib roast is fine, no need to splurge (and what a massive splurge that would be!) for the Prime cuts.

These days, I like to dry age my roast (This weekend would be the perfect time to start the dry aging if you are game to do it yourself!), but it’s absolutely not necessary.

Prime Rib Recipe - Dry age the roast

The recipe I use most comes from Cook’s Illustrated with some small changes. It’s come out perfect every single time.

How to Cook Perfect Prime Rib Recipe with Jus

Start with oxtails smeared with tomato paste – this will produce some crazy flavor for the Red Wine Jus (which honestly, is 42% of why I love Prime Rib). Throw some veggies into the pan and roast for 20 minutes to give it a head start.

Prime Rib Recipe - Roast oxtail and veggies

After the oxtails and veg have had a nice bake in the oven, you can already see how much flavor it will add to the recipe.

Prime Rib Recipe - Roast oxtail and veggies

Here’s the roast….instead of trying to carve the roast off the bone AFTER cooking, Cooks Illustrated advises to carve the meat off the bone before roasting for 2 reasons:

1. It’s easier to carve to serve without having to wrestle with bone.
2. The bone will flavor the au jus later in the cooking process.

Prime Rib Recipe - Carve the meat off bone before roasting

You’ll want to cut the roast as close to the bone as possible – don’t waste any of that precious meat!

Prime Rib Recipe - Carve the meat off bone before roasting

In a large frying pan or cast iron pan (preferred), sear each side of the boneless roast.

Prime Rib Recipe - Sear boneless roast

Get a nice crusty crust.

Prime Rib Recipe - Sear each side of roast

On each side.

Now we’ll tie the roast back onto the bones. I like using strips of cheesecloth. Easier than wrangling with twine and that fancy tying thing.  Two strips is all you really need – tie it like a present.

Prime Rib Recipe - Tie roast onto bones with cheesecloth

Tie the roast back on — this is important, because the bone will serve as our “rack” in the roasting pan so that the roast cooks evenly. The bone also gives a lot of flavor. Push the oxtails and veg to the side.

Prime Rib Recipe - Tie roast onto bones with cheesecloth

Roast 17-20 minutes per pound…for a 7 pound roast that would be 2 hours. Check temp with a meat thermometer – just stick the thermometer deep in the middle (don’t touch bone). 122F for rare, 130F for medium-rare.

Prime Rib Recipe - Roast 17-20 minutes per pound

Now it’s time to make the savory red wine jus! Spoon out the fat from the roasting pan (use it for the Yorkshire Pudding Recipe!) Return roasting pan with the oxtails, vegetables and the BONES of the rib roast (just untie them from the roast) with wine, broth and thyme.

Prime Rib Recipe - Red wine Jus

Simmer it good.

Prime Rib Recipe - Red wine Jus

Strain.

Prime Rib Recipe - Strain jus mixture

And it’s done!

Prime Rib Recipe - Strain jus mixture

Carve the prime rib roast.

Prime Rib Recipe - Carve Roast

Serve the prime rib with jus

Prime Rib Recipe - Serve with jus

But don’t forget….for your favorite dog…

Prime Rib Recipe - Save bones for your dog

Oh look! Steph from Faye Bernoulli blog made this Prime Rib recipe. Here’s her photo.

Perfect Accompaniment to Prime Rib Recipe — Yorkshire Pudding

How can you resist!? The beef fat from the roasting pan goes into making these airy Yorkshire Pudding popovers.

Prime Rib Recipe - Yorkshire Pudding

 

More recipes to explore

Prime Rib Roast with Miso Jus (Steamy Kitchen)

Fall off the Bone Baby Back Ribs with Sweet Chili Sauce (Steamy Kitchen)

Cayenne Cinnamon Ribs with Maple Glaze (Steamy Kitchen)

Grilled Garlic and Rosemary Ribeye Steak (Steamy Kitchen)

Roast Beef with Caramelised Onion Gravy (BBC Good Food)

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Perfect Prime Rib Recipe with Red Wine Jus

Servings: 10-12 Prep Time: 2 hours to let roast come to room temperature, but only 30 minutes of hands-on. Cook Time: 2-3 hours, depending on size of roast
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Recipe adapted from Cooks Illustrated.
Important points:
1) Get bone-in rib roast, preferable first-cut, ribs 9-12 for most flavor. Choice grade of beef (i.e. not the pricey Prime grade) is what you'll ask for.
2) Take note of how many pounds the roast is prior to cooking (bones and roast) to determine cooking time
3) Use a meat thermometer

Ingredients:

1 bone-on beef rib roast (about 7-8 pounds)
1 1/2 pounds oxtail bones
1 tablespoon tomato paste
2 onions, quartered
3 carrots, cut into thirds
3 stalks celery, cut into thirds
1 whole head garlic, halved
2 tablespoons cooking oil, divided
salt and pepper
1 cup red wine
1 3/4 cups beef broth
1 3/4 cups chicken broth
3 sprigs fresh thyme

Directions:

1. Take roast from refrigerator and let stand at room temperature for 2 hours. Preheat oven to 400F, place rack on lowest position. Rub oxtails with tomato paste, place in roasting pan. Add onions, celery, carrots and garlic, toss with just 1 tablespoon of the cooking oil. Roast for 20 minutes.

2. In the meantime, cut the bone from the rib roast (try to carve as close to the bone as possible). Rub roast with remaining 1 tablespoon oil and generously season with salt and pepper. Heat large frying pan on high heat. When smoking hot, place rib roast, fat side down in pan and sear each side 5 minutes. Remove from pan and let cool for a few minutes. Place the roast right back onto the bones. Use kitchen twine or strips of cheesecloth to tie roast back onto the bones.

3. When the oxtails and vegetables are done, remove pan from oven.

4. Reduce the oven temperature to 250F.

5. Push the oxtail bones and vegetables to the sides, place roast, bone side down in roasting pan. Return pan to oven. Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.

6. While roast is resting, make the red wine jus. Keep the oxtails and vegetables in the roasting pan but pour out all but 1 teaspoon of the fat (reserve for Yorkshire Pudding if desired). Place the bones that you've untied from roast in roasting pan 2 burners set on high heat.

7. Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Add the beef broth, chicken broth, thyme. Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.

8. Remove the oxtails and the bones. Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus. Give the bones to a nice dog.

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