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 Skirt Steak with Chimichurri Sauce http://steamykitchen.com/15405-skirt-steak-with-chimichurri-sauce.html http://steamykitchen.com/15405-skirt-steak-with-chimichurri-sauce.html#comments Mon, 09 May 2011 17:12:54 +0000 http://steamykitchen.com/?p=15405 Step by step photos for Skirt Steak with Chimichurri Sauce recipe.

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Chimichurri is an Argentinean condiment that I love slathering on grilled steak, especially skirt steak. While the recipe varies from town to town, family to family, the basics are olive oil, parsley and oregano. Other ingredients, like red wine vinegar, garlic, and red pepper flakes complete the sauce in this version from Seven Fires: Grilling the Argentine Way by Francis Mallmann (love this book!)

The chimichurri sauce is great as a marinade or topping for fish, steak, pork loin and for roasted vegetables (a combo of red bell pepper, portabello mushrooms and potatoes!)

The first time I ever had chimichurri was at a restaurant in Los Angeles. A small ramekin of chimichurri sauce was served alongside my grilled skirt steak. I kept asking for a refill of chimichurri and by the end of the meal, the waiter handed me a to-go bag with a quart of chimichurri to take home. He got a good tip, let me tell ya!

You can make chimichurri with dried parsley and oregano, like the gauchos do, but the fresh version is best. It’s bright, garlicky and wonderfully tangy – you’ll want to use this sauce on everything!

How to Make Chimichurri Sauce

Fresh parsley, fresh oregano, crushed red pepper, olive oil, red wine vinegar (you could also use white wine vinegar or lemon juice) and garlic. I also use sea salt too.

Finely chop the herbs and the garlic.

Add the herbs, garlic, crushed red pepper flakes and salt into a bowl. Pour in the red wine vinegar, olive oil.

Taste and add more salt if needed.

You can use right away or refrigerate up to 2-3 weeks (the acid in the vinegar keeps the herbs green and fresh)

Spoon over grilled steak.

About Red Pepper

I’m part of the McCormick Gourmet team, bringing you in-depth information about everyday spices. From McCormick Gourmet’s Enspicelopedia:

BOTANICALLY SPEAKING

Much of the Capsicum family is hot-headed and well traveled! A New World find, Capsicum can now be found in cuisines around the globe, wherever a little sass and fire are needed to perk up the tastebuds. Cayenne pepper, usually sold powdered, is the dried, ripened fruit of Capsicum annuum, from the plant family Solanaceae (night shade family). However, very hot small pointed “bird’s eyes” chilis are of the capiscum frutenecenes species.

YUM FACTOR

In all its forms, red pepper adds pungent heat and bite. Turn your burgers into firecrackers, spice up that seafood stew, supercharge a salsa, chili powder, marinade or rub. You’ll be in good company, emulating cooks the world over, from Italy and India to Mexico and the Caribbean.

GLOBETROTTER’S GUIDE

Native to the western hemisphere, red pepper originated in Mexico, Central and South America, and the West Indies. Today, India is the major producer.

BELIEVE IT…OR NOT

But, as the pepper made its global rounds from New World to Old World and back again, many assumed it was named for the port city of Cayenne in French Guiana (South America).

 

Other uses for Chimichurri Sauce

Cowboy Steak with Chimichurri Sauce – Simply Recipes
Cilantro Chimichurri – Eclectic Recipes
Chimichurri Sauce – Use Real Butter (Jen uses dried oregano)
Steak with Mint Chimichurri – No Recipes
Grilled Ahi Tuna with Avocado Chimichurri – Poor Girl Eats Well
Salmon with Chimichurri Sauce – My Colombian Recipes
Short Ribs with Chimichurri Sasuce – From Argentina With Love
Balsamic Chimichurri – Laylita’s Recipes
Grilled Baby Artichokes with Mint Chimichurri – Food 52
Steak with Chimichurri – Food Stories

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Skirt Steak with Chimichurri Sauce Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes
skirt-steak-chimichurri-sauce-recipe-8885.jpg

The recipe makes enough chimichurri to last for another meal - it keeps in the refrigerator for 2-3 weeks. Instead of red wine vinegar, you can use white wine vinegar or lemon juice. Use any cut of grilled steak you'd like, my favorite is skirt steak.

Chimichurri Recipe from Seven Fires: Grilling the Argentine Way by Francis Mallman

Ingredients:

FOR THE CHIMICHURRI
1 cup packed fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
4 cloves garlic, minced
2 teaspoons crushed red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
sea saltFOR THE SKIRT STEAK
2 pounds skirt steak, excess fat trimmed
salt and freshly ground black pepper

Directions:

1. To make the chimichurri, combine all of the ingredients together in a small bowl.

2. Season the skirt steak on both sides with salt and pepper. Grill 2-3 minutes on each side over high heat. Lower heat to medium, cover and cook for an additional 2 minutes for medium-rare (If your skirt steak is 1/2" thick or less, skip this step.)

2. Let steak rest for 5 minutes before slicing. Slice across the grain. Serve with Chimichurri Sauce.

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Cayenne Cinnamon Ribs with Maple Glaze http://steamykitchen.com/15377-cayenne-cinnamon-baby-backribs-with-maple-glaze.html http://steamykitchen.com/15377-cayenne-cinnamon-baby-backribs-with-maple-glaze.html#comments Fri, 06 May 2011 17:48:02 +0000 http://steamykitchen.com/?p=15377 Sticky, sweet, salty, spicy ribs that are so crazy simple to make (the only cooking equipment you need is tin foil and an oven!) We normally enjoy our baby backs fall off the bone – they are so tender that when you lift up the bone, the meat really does fall off. But I remember chatting with Dr. BBQ a ...

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Sticky, sweet, salty, spicy ribs that are so crazy simple to make (the only cooking equipment you need is tin foil and an oven!)

We normally enjoy our baby backs fall off the bone – they are so tender that when you lift up the bone, the meat really does fall off. But I remember chatting with Dr. BBQ a couple of years ago when he came over to our house and he said that he likes a little “bite” and “chew” when it comes to ribs.

And yeah, okay, I can see the satisfaction of having to pulling the meat off the rib bones with a slight tug….something about that must be deep deep deeeeeep inside our veins that brings us back to Man. Cave. Hunt. Meat.

Instead of the usual 4 hour low-and-slow roasting of the baby back ribs, these ribs bake at a higher temperature (375F) and for only 1 hour.

Yes, they were BETTER than fall-off-the-bone – it must be the cave-girl inside me.

Cayanne-Cinnamon Baby Back Ribs with Maple Glaze

The ingredients for the rub is simple:

Brown sugar, garlic powder, cayenne, paprika and cinnamon.

One of the most important things you’ll want to do before putting on the rub is to remove the thick, chewy membrane that’s on the underside of the ribs.

Removing the membrane makes for more tender ribs.

 

 

 

Turn the ribs over.

Stick a butter knife right under that membrane. Sometimes, the membrane is really thin, even see-through. Sometimes on a fat pig, it’s thick and fatty like this one.

Wedge the butter knife in between membrane and meat/bone.

Pull membrane off.

Pull!

Okay, now rub the spice rub on both sides of the ribs.

Cover completely and then bake for 1 hour.

After 1 hour, remove from oven, carefully (hot steam!) open up the foil.

 

Brush the baby back ribs with maple syrup.

Put back into oven (uncovered) to let the sugar caramelize.

Enjoy the baby back ribs!

About Paprika

I’m part of the McCormick Gourmet team, bringing you in-depth information about everyday spices. From McCormick Gourmet’s Enspicelopedia:

BOTANICALLY SPEAKING

From the sweeter, milder branch of the fiery Capsicum annuum family comes paprika, cousin to chili and bell peppers. Prized for its orange red color, it is made from the dried, ground fruits of the plant. Although it is available in several varieties that are very hot, paprika is most often used in its sweet or smoked incarnations. Although most paprika is without heat and is used for its vibrant color and mild sweet flavor, there are several varieties which are hot.

YUM FACTOR

Sweet paprika is mild, and often appears in seasoning blends for barbeque and chili or to dress pale dishes like deviled eggs. Hungarians love to use this spice in recipes like goulash and chicken paprikás, where the color alone is enough to warm the heart. But it is also popular in Indian, Moroccan and Middle Eastern cooking. Smoked paprika brings a toasty hint of the grill, and makes a wonderful rub for pork and chicken when combined with dashes of cinnamon, sugar and salt.

GLOBETROTTER’S GUIDE

Like all Capsicum species, paprika is a New World spice, native to the Caribbean and Central America. It didn’t take hold in Europe until it was introduced there by Bulgarians and Turks in the 1600s. Today, paprika is primarily produced in Spain, Peru, South Africa, Israel, and the United States.

BELIEVE IT…OR NOT

Did you know that, pound for pound, paprika has more vitamin C than citrus fruit? This discovery won, Albert Szent-Györgyi, a Hungarian scientist the Nobel Prize for Research in 1937.

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Cayenne Cinnamon Baby Back Ribs with Maple Glaze Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 1 hour 10 minutes
Cayenne-Cinnamon-Ribs-Maple-Glaze-Recipe-6733.jpg

Adapted from McCormick

You can use other rib cuts if you wish, I like St. Louis rib cut.

Ingredients:

1/3 cup firmly packed brown sugar
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne powder (or crushed red pepper flakes)
1 teaspoon sea salt (or 1/2 teaspoon table salt)
3 pounds pork baby back ribs
1/4 cup maple syrup

Directions:

1. Preheat oven to 375F (or prepare your grill). Remove the tough membrane from the underside of the ribs.

2. In a small bowl, mix together the brown sugar, garlic powder, paprika, ground cinnamon, cayenne and salt.. Place ribs on a double layer of tin foil (large enough to wrap around ribs) and season the ribs on both sides with the rub. Fold over foil and completely cover ribs. Place ribs on baking sheet or roasting pan.

3. Bake 1 hour or until meat starts to pull away from bones.

4. Turn broiler on to high and move rack to upper-mid position. Carefully open foil. Brush ribs with maple syrup. Broil ribs 3-4 minutes until browned. Take care not to burn the ribs!

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Tomato Herb Pasta http://steamykitchen.com/11308-tomato-herb-pasta.html http://steamykitchen.com/11308-tomato-herb-pasta.html#comments Wed, 29 Sep 2010 17:10:10 +0000 http://steamykitchen.com/?p=11308 Tomato Herb Pasta recipe from Southern Living 1001 Ways to Cook Southern — recipe on Steamy Kitchen on TLC.

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Tomato Herb Pasta recipe from Southern Living 1001 Ways to Cook Southern — recipe on Steamy Kitchen on TLC.

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Gyoza Recipe (Japanese Pan-Fried Dumplings) http://steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html http://steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html#comments Thu, 22 Oct 2009 04:20:21 +0000 http://steamykitchen.com/?p=5874 Hello friends! Please say hi to Rachael, who’ve I’ve been mentoring in the blog-world as a Steamy Kitchen intern. She’s a kick-ass gyoza ninja and I’ve asked her to write up her super-secret recipe for these savory pan-fried Japanese style dumplings. Rachael lived in Japan for a number of years and here’s her story and a step by step photo ...

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Gyoza Recipe - LA Fuji MamaHello friends! Please say hi to Rachael, who’ve I’ve been mentoring in the blog-world as a Steamy Kitchen intern.

She’s a kick-ass gyoza ninja and I’ve asked her to write up her super-secret recipe for these savory pan-fried Japanese style dumplings.

Rachael lived in Japan for a number of years and here’s her story and a step by step photo tutorial on how to make Gyoza.

~ Jaden

How did a girl who was born in the Rocky Mountains and raised in California and who graduated with French and Law degrees end up writing a food blog called La Fuji Mama and striving to perfect her gyoza recipe?  The story starts seven and a half years ago when I married a man who had lived and studied in Japan.  Six months into our marriage, we moved to Japan, a place completely foreign to me.  Before my marriage, I had traveled all over Europe and lived in Paris, but I had never imagined that I would ever live in Asia.  But there I was, living on the outskirts of Yokohama in a tiny little 400-square-foot, two-bedroom apartment in a neighborhood devoid of any other foreigners.

My kitchen consisted of a large sink, a gas range with two burners and a “fish fryer” beneath the burners (like a little mini broiler), a refrigerator that was considerably shorter than I was, a toaster oven, and two cupboards. I spent my free time exploring, eating, watching and listening, and loving each moment more than the last.  After almost a year, we returned to the States.  Three years later, my husband’s company asked him to transfer to Tokyo, which he happily agreed to.  I soon found myself living in Japan for the second time, this time in downtown Tokyo, in a slightly larger 950-square-foot, three-bedroom apartment, with a slightly larger kitchen, and a spectacular view of Mt. Fuji.

Gyoza Recipe - View of Mt Fuji

I quickly settled into life, feeling much more comfortable the second time around, and trying to embrace the experience.  Our ties to Japan were further strengthened by the birth of our first child in a Japanese hospital.  A piece of my heart will always be in Tokyo because of that experience.

Squirrel in Kimono

Our move back to the US a year ago was a difficult one, but we try to keep the “homesickness” for Japan at bay with trips to Mitsuwa (our nearest Japanese grocery store) and lots of home cooked Japanese meals.

My first foray into Japanese home cooking started a few weeks after we moved to Japan the first time.  One of my neighbors, a woman named Miki, periodically knocked on my door to ask if I wanted to “cook and talk.”   I looked forward to those knocks – they meant that I got to accompany her to her apartment and spend an hour with her, helping her to both cook a meal and practice her English.  It was in her kitchen that I stuffed and pleated my first gyoza.

Miki made it look easy–her hands rhythmically pleating the top layer of the gyoza wrapper and simultaneously pinching it against the smooth bottom layer as she went–finishing each gyoza within moments of having started it.  My first gyoza took me forever to complete, looked sloppy, and didn’t hold together well when cooked.  But with a few pointers from Miki, my gyoza quickly started to look more as they should (although I still can’t stuff and pleat a gyoza as fast as she could).

Over the last seven years I’ve tweaked the gyoza recipe I learned from Miki, adjusting the amounts of ingredients here and there to suit our palates, and adding a couple of ingredients used by other wonderful Japanese cooks I’ve met along the way.  The recipe I’m going to share with you today is that recipe in its latest form (though ask me again in a few months and it will probably already be slightly different).

My most recent adjustment to the gyoza recipe is in the technique I use when mixing the filling.  In Elizabeth Andoh’s cookbook, Washoku, she describes a method that helps tenderize the meat and helps hold the filling together.  She explains that it’s “a bit like baseball practice” because you are gathering the filling into a ball and throwing it back into the bowl repeatedly. The bonus to the technique is that you get to play with your food.

How to make Gyoza

Gyoza are really easy to make.  Just mince, grate, and measure out your ingredients as called for,Gyoza Recipe - Gyoza Recipe Ingredients

and then mix the gyoza ingredients together in a bowl using your hands.  Gyoza Recipe - Mix ingredients with your hands

 

Gyoza Recipe - Gyoza filling

Yep, you’ve gotta get your hands dirty to make these!  Next you’ll use Elizabeth Andoh’s “baseball practice” technique.  Scoop up the mixture into a ball with your hands and throw it back with some force into the bowl. Repeat this several times to tenderize the meat and help the mixture stick together.  Now it’s time to form your gyoza.  Put a bit of the meat mixture in the center of a wrapper, get your fingertip wet and then trace a line around half of the wrapper.

Gyoza Recipe - Put meat mixture in center of wrapper

Then you fold the wrapper in half over the filling,

Gyoza Recipe - Fold wrapper in half

and pinch it in the center.

Gyoza Recipe - Pinch folded wrapper in the center

Now comes the fun part–the pleating! Holding the wrapper in that middle spot that you just pinched with your left hand, make a pleat in the top part of the wrapper, pinching it against the flat edge of the wrapper at the back.Gyoza Recipe - Making pleats in the wrapper

Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back (only the front edge will be pleated–the back edge stays flat).  Proceed to make two or three more pleats to the right of the first pleat.Gyoza Recipe - Making pleats in the wrapper

Then switch sides and pleat the other side (to the left of the pinched middle).Gyoza Recipe - Making pleats in the wrapper

Set aside the stuffed dumpling with the pleated-wrapper edge up.Gyoza Recipe - Pleated wrapper edge up

Repeat the process until all of your wrappers have been filled and pleated.  It’s always nice to have a partner in crime for this part because it goes a lot quicker.Gyoza Recipe - Can be frozen

Now you can either cover the gyoza with some plastic wrap and put them in the fridge for a couple of hours until you’re ready to cook them (or you could freeze them to keep them for longer) or you can cook them right away.  The gyoza are first fried on their flat side (pleats up),Gyoza Recipe - First fry gyoza on flat side

until the bottom is nice and brown.

Gyoza Recipe - Fry til bottom is nicely brown

Then, water is added and the pan sealed with a lid

Gyoza Recipe - Add water into pan and seal

until the upper part of the gyoza is steamed.

Gyoza Recipe - Steaming

Then you serve them browned side up with a dipping sauce made from soy sauce, rice vinegar, and a few drops of chili oil.

Gyoza Recipe - Dipping sauce
If you can’t find round gyoza wrappers, you can always use square wonton wrappers and cut them into circles using a large biscuit cutter.

Gyoza Recipe - Cut wonton wrappers into circles
Or you can really go all out and make your own wrappers.

These gyoza have a hint of heat from the addition of crushed red chili pepper.  They also contain aka miso paste (red/dark miso paste), which has a wonderful pungent salty flavor.  If you cannot find aka miso paste, you can either leave it out altogether, or subsitute shiro miso paste (white miso paste).  If you leave the miso out, increase the salt by 1/2 teaspoon.  If you substitute shiro miso paste, leave out the sugar and increase the salt by 1/4 teaspoon.
Gyoza Recipe - Japanese pan fried dumplings

More Recipes to explore

Chinese Soup Dumplings Recipe (with Pork & Crab) (Steamy Kitchen)

Xiao Long Bao (Steamy Kitchen)

Steamed Siu Mai Dumplings (Steamy Kitchen)

Curried Beef Dumplings (Steamy Kitchen)

Steamed Dumplings (Rasa Malaysia)

 

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Gyoza Recipe (Japanese Pan-Fried Dumplings)

Servings: Prep Time: Cook Time:
Pan-fried Gyoza

Ingredients:

4 cups, loosely packed, minced Napa cabbage (use the frilly leafy half of the cabbage)
1/2 teaspoon table salt
9 ounces ground pork
1/2 tablespoon freshly grated ginger (with a Microplane grater)
2 - 3 cloves garlic, finely minced
1 tablespoon green onion (green part only), minced
2 teaspoon aka miso paste (red/dark miso paste)
1 teaspoon sesame oil
1 teaspoon crushed red chili pepper
1/4 teaspoon sugar
40 dumpling wrappers

For cooking the dumplings:
1 tablespoon sesame oil
1/2 cup water

Dipping Sauce:
6 tablespoons soy sauce
3 tablespoons rice vinegar
Several drops of chili oil or sesame oil (optional)

Directions:

1. Toss the minced cabbage with the salt in a large bowl and let it sit for 10 minutes. Using both hands, or a cheese cloth, squeeze the cabbage firmly to drain and discard the excess water (prevent your dumplings from becoming mushy) and then transfer the cabbage to a deep bowl. Add the pork, ginger, garlic, green onion, miso, sesame oil, crushed red pepper, and sugar. Mix everything together with your hands until all the ingredients are evenly distributed. Using your hands, scoop the mixture into a ball, lift it, and then throw it back into the bowl. Repeat several times to tenderize the meat and help the mixture stick together.

2. Have a small bowl of cold water ready. Lay a dumpling wrapper on a dry work surface, and place a heaping teaspoon of the meat mixture in the center of the wrapper. With a fingertip moistened with water, trace a line along half of the edge of the round wrapper. Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at that spot. Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back. Set aside the stuffed dumpling with the pleated-wrapper edge up. Repeat to make 40 dumplings in all.

3. In a large skillet with a tight fitting lid, heat 1 teaspoon of the sesame oil over medium-high heat. Carefully place as many of the dumplings that can fit without touching in the skillet with the pleated-wrapper edge up. Cook the dumplings for 3 minutes, or until nicely browned on the bottom. Check the progress by lifting 1 or 2 dumplings by their pleated edge.

4. Once the bottoms are nicely browned, use the skillet lid to shield yourself and carefully pour in 1/4 cup of the water. When the hissing and splattering die down, drizzle in 1/2 teaspoon of the sesame oil around the edge of the skillet. Place the lid on the skillet to trap in the moisture and then quickly lower the heat to keep the liquid at a bare simmer.

5. Check the dumplings after 2 minutes. When the wrappers appear slightly translucent and the meat feels firm when pressed lightly with a spoon, remove the lid and raise the heat slightly. Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes). Once you hear a sizzling sound, shake the skillet. The dumplings should slide about. If they seem to stick to the skillet, move the skillet away from the stove and replace the lid for a moment. Remove the dumplings from the skillet with a broad flexible spatula. If you'd like, flip them over so that the seared surface faces up. Cook the remaining dumplings the same way. Serve the dumplings hot accompanied by the dipping sauce.

4. While the dumplings are cooking, make the dipping sauce by mixing the soy sauce and rice vinegar together in a small bowl. Pour the sauce into a small serving pitcher or distribute among individual dipping dishes.

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