Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 26 Jun 2015 12:53:12 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Sous Vide Pork Belly Recipe http://steamykitchen.com/40432-sous-vide-pork-belly-recipe.html http://steamykitchen.com/40432-sous-vide-pork-belly-recipe.html#comments Fri, 15 May 2015 18:51:55 +0000 http://steamykitchen.com/?p=40432 What is Sous Vide? Sous Vide (pronounced “soo veed”) is a method of cooking that allows you to create foods that are perfectly cooked, at an exact temperature in a water bath. That means the most perfect steaks, impossibly tender, yet juicy brisket, and velvety smooth pork belly that melts in your mouth. Here’s a video to explain: Recommended Sous ...

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Sous Vide Pork Belly Tacos Recipe

What is Sous Vide?

Sous Vide (pronounced “soo veed”) is a method of cooking that allows you to create foods that are perfectly cooked, at an exact temperature in a water bath. That means the most perfect steaks, impossibly tender, yet juicy brisket, and velvety smooth pork belly that melts in your mouth.

Here’s a video to explain:

Recommended Sous Vide Class

I can’t say enough good things about ChefSteps. I’ve known about ChefSteps for awhile, from Tim Ferriss’ book, The 4-Hour Chef (btw, Tim mentions us in his book in the steak chapter – he features our steak salting method.) But it wasn’t until last week that I watched a class online. This is not a paid endorsement — I’m just a massive fan.

You can watch their free beginner Sous Vide class or for $10 enroll in their Cooking Sous Vide: Beyond the Basics – it’s worth every penny, and more. I’ve already learned better sous vide techniques beyond the steak and salmon.

Anova Sous Vide Review

Anova sous vide review

Anova Sous Vide ReviewWe have been cooking sous vide for over 6 years, starting with a Sous Vide Supreme Machine (here’s our review + the perfect 146F egg.) and have been using the first version of the Anova Sous Vide for the past couple of years. A month ago, we upgraded to the newer bluetooth enabled Anova Culinary Precision Cooker (fancy name for a sous vide appliance) and love the easier to use interface and dials.

Pros:

  • It’s a fantastic price point and affordable for home cooks. At $179 (Amazon.com), it is $100 cheaper than the Nomiku and $120 cheaper than Sous Vide Supreme. I don’t know enough about the new kid on the block, $199 Sansaire, to comment. The $699 PolyScience creates powerful sous vide machines for restaurants.
  • Simple to use: One button + one wheel to rotate for temperature selection. You don’t need the phone app to run the Anova. In fact, I installed the free app, used it once and just deleted it, as I didn’t find much use for the app.
  • Small size: The Anova works with any large stockpot, you just clip the Anova onto the side of the pot. This makes the Anova very easy to store in a drawer. Our old Sous Vide Supreme needed an entire deep shelf!
  • Reliability: Anova actually specializes in water bath equipment for laboratory, biotech, analytical
    equipment control, industry processes cooling, and culinary industries. They are based in Stafford, Texas and specialize in precision machines. If scientists trust their equipment, I can trust them to cook my steak.

Anova sous vide review

Cons:

  • While it does connect to my iPhone via bluetooth, I found that the app was just a “fun to have” and really see no need to be connected. Once you input the Anova temperature, you’re all set.
  • What I did like about my old Sous Vide Supreme unit was that it was a contained appliance with a lid vs. the Anova that clips to a pot. But that means a lid won’t fit. This doesn’t matter if you are cooking sous vide for just a couple of hours, but if you are cooking the perfect pork belly (hey, this recipe!) for 16 hours, a lot of water is lost through evaporation. Our sous vide runs overnight, and the last thing I want to do is to wake up in the middle of the night to check on my water level. There are polycarbonate boxes that chefs use, but you’ll need a plastic cutter to cut a hole for your Anova. You’ll see below how I tried to cover my stockpot (and failed!) Others have used ping pong balls or these very expensive balls that float on top of the water to prevent water loss. Yesterday, I actually considered cutting a hole in the lid of a small cooler, but not sure of the dangers of hot water sitting long periods of time in the plastic cooler.

Conclusion:

If you’re interested in giving sous vide cooking a try, this is the unit to buy. Paired with the ChefSteps online class, you’ll be on your way to cooking restaurant quality meals with minimal fuss.

How to Sous Vide Pork Belly

Sous Vide Pork Belly Recipe

Buy a nice piece of pork belly (this is where bacon comes from!) I like to use a handful kosher salt and “exfoliate” the pork skin. Here’s why you should do this, especially with chicken. It’s not a must, but I like to get the skin clean and scrubbed.

Char Siu sauce for sous vide pork belly recipe

I made two versions of this pork belly. One with garlic, ginger, green onion, orange peel, soy sauce and honey:

Anova sous vide review

And the other with prepared Char Siu (Chinese BBQ) sauce.

Char Siu sauce for sous vide pork belly recipe

With either sauce, the cooking. method is the same. Add the pork belly and sauce into a vacuum bag.

Anova sous vide review

Seal the vacuum bag. Schmush the sauce to evenly distribute on both sides of the pork belly.

Anova sous vide reviewAnova sous vide review

Fill pot with water, set the Anova Sous Vide to 158F. Place the bags into pot. Use clips to secure the bags so that they don’t move around too much and to ensure each bag has enough room for water to circulate. Cook for 16 hours.

Anova sous vide review

Don’t do this

In an effort to minimize water loss through evaporation, I covered the pot with tin foil.

Anova sous vide review

I threw a couple of dishtowels on top to keep the tin foil in place. Bad idea. After 8 hours, enough condensation had built up on the underside and edges of the tin foil, that the towel began absorbing that water. Then, the towels became soaked and water started dripping down on my counter.

Instead, use tin foil, but fit it INSIDE the pot, just crumple the edges so that it fits on top of the water and inside the pot. It won’t be a perfect, snug fit, but it will help minimize water loss.

A Few Tips

  • When cooking sous vide for a long time period, anything over 8 hours, I like to use a vacuum seal bag. You can also use a heavy duty sealable freezer bag, but double-bag.
  • Cut your vacuum bag 6″ larger than you need, use the excess bag to clip to the side of your pot, so that the bag stays put — and just in case the seal is not completely tight, prevent spillage.
  • Check your water level periodically. Top off as needed. If the water level is too low, the pork belly will not cook evenly or properly.
  • Is cooking 16 hours per the recipe absolutely necessary? No! The longer you sous vide, the more the collagen will break apart and meat will be fork tender. Cook too long: and you’ll get a mushy mess. Cook too short: the meat will be chewy and tough. For example, do you enjoy a nice, meaty strip steak that you can dig into? Then 1 hour per inch is about right. If you cook the same strip steak for 12 hours, you’ll be able to cut the steak with a fork, not quite the texture I enjoy for a steak, but one that I would like for pork shoulder. So, timing and temperature depends on the cut of meat AND the desired texture. For pork belly, 16 hours for pork belly falls right in the middle of that spectrum. Delicate and tender, yet retains its structure so that you can slice and sear without breaking apart. The wiggle room for cooking time is pretty lax, anywhere between 12-20 hours will still be good.

After 16 hours, remove pork belly from bag. I like to reserve the tasty juices. Slice thinly, about 1/4″. The pork belly is smooth, still firm in structure, yet unbelievably tender. You want pork belly that you can gently bite into, not just instantly melt in your mouth.

Sous Vide Pork Belly Recipe

The last step is to heat a sauté pan or frying pan (I prefer the high sides of a sauté pan – you’ll contain the fatty splatter better.) and sear both sides before serving. The full recipe is below at the end of this post.

To serve, I like to keep it simple. Pork belly is very rich, fatty and savory. You need to pair it with something light, bright and acidic, otherwise, like the rich, dense chocolate cake, you can only have a few bite before it’s overwhelming.

Sous Vide Pork Belly Recipe

I like serving pork belly with a super quick pickle – julienned bell pepper and cucumber tossed in a little seasoned rice vinegar. Warm flour or corn tortillas make it a simple hand-food. Super curly, crisp-crunchy green onion is made by soaking slivers of green onion in ice water. On the side, chili sauce and pickled ginger.

Sous Vide Pork Belly Tacos Recipe

Do you love these eco-friendly bamboo plates? It’s from RestaurantWare. The plates and dishes are sturdy – and reusable when you hand wash.

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Sous Vide Pork Belly Recipe (Taco)

Servings: 8 Prep Time: 15 minutes Cook Time: 10 minutes active, 16 hours sous vide
Sous Vide Pork Belly Tacos Recipe

Char Siu sauce can be found on Amazon, many well-stocked grocery stores or any Asian market.

Serve with Asian chili sauce and pickled ginger, if desired

Ingredients:

1 pound pork belly
16 small flour tortillas
1 cucumber, julienned
1 bell pepper, cored and julienned
2 tablespoons seasoned rice vinegar
2 stalks, green onion (scallion)

VERSION 1:
1/4 cup prepared Char Siu sauce

VERSION 2: (combine)
2 stalks green onion, minced
2 teaspoons grated fresh ginger
2 garlic cloves, minced
2 tablespoons soy sauce
2 tablespoons honey

Directions:

Place pork belly in a vacuum seal bag. Slather your desired sauce (Char Siu or Soy/Honey) on both sides of the pork belly. Seal the bag and prepare your sous vide machine to run at 158F for 16 hours. Make sure you have enough water in the pot, topping off as needed. When done, open bag, reserving the Char Siu sauce in the bag. Slice the pork belly into 1/4".

To make the slaw, mix the cucumber and the bell pepper in a bowl, and toss with seasoned rice vinegar. For the green onion, slice as thinly as possible at a steep angle. Fill a small bowl with ice water, and add the sliced green onion.

When ready to serve, add the pork belly to a frying pan, then turn on the heat to medium. The pork belly will slowly caramelize, and fat will render as it heats up with the pan. Cook until browned, about 2 minutes. Flip and brown other side.

Drain the green onion from the ice water. Assemble tacos with warmed flour tortillas, pork belly, slaw and curly, crunchy green onion.

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Sushi Rice Bowl Recipe http://steamykitchen.com/40343-sushi-rice-bowl-recipe.html http://steamykitchen.com/40343-sushi-rice-bowl-recipe.html#comments Wed, 13 May 2015 14:45:56 +0000 http://steamykitchen.com/?p=40343 Are you a sushi lover? Sushi rice bowls are a great way to enjoy the Japanese flavors without the fuss of rolling or hand-shaping rice. If your supermarket carries sushi-grade fish, you’re halfway to making this dish. The sushi-grade tuna is accompanied by the normal sushi players: seasoned Japanese short-grained rice, bite-sized chunks of crunchy cucumber and creamy avocado. The dish is ...

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Sushi Rice Bowl Recipe

Are you a sushi lover? Sushi rice bowls are a great way to enjoy the Japanese flavors without the fuss of rolling or hand-shaping rice. If your supermarket carries sushi-grade fish, you’re halfway to making this dish.

The sushi-grade tuna is accompanied by the normal sushi players: seasoned Japanese short-grained rice, bite-sized chunks of crunchy cucumber and creamy avocado. The dish is adorned with slivers of seaweed. To serve, top with a dollop of the spicy mayonnaise and drizzle with a little wasabi-soy sauce that I like to dilute with a few drops of water. I find that straight soy sauce is too thick and salty poured directly on rice.

Sushi Rice Bowl Recipe

This recipe comes from a fellow Tuttle Publishing author, Debra Samuels (my first cookbook, The Steamy Kitchen Cookbook was published by Tuttle.) Debra has lived in Japan for periods totaling over 10 years since the 1970’s, and studied Japanese cuisine throughout her stays.

Debra is also a food journalist for The Boston Globe and also authored My Korean Table Cookbook. Her recipes are simple and comforting. You won’t find fancy techniques or exotic ingredients in Debra’s books, just honest, homestyle cooking based on ingredients you’ll find at most well-stocked grocery stores.

 
The book we are featuring today is My Japanese Table. Featured recipes include:

  • Spicy Tuna Tartar
  • Step by step how to roll sushi
  • Fried Cabbage and Pork Noodles (Yakisoba)
  • How to host a Yakitori party
  • Succulent Salmon Teriyaki
  • How to make a Bento box

I chose this Sushi rice bowl recipe, featuring fresh tuna, cucumber, avocado and spicy mayonnaise, because it’s a simple way to enjoy “sushi” without having to learn how to roll sushi. All ingredients can be found at most grocery stores, so no need to visit an Asian market.

This recipe is a combination of two of my favorite fresh tuna dishes. The first is the tuna tartar set on top of rice under a coating of grated Japanese yam (yamakake); and the second is a striking appetizer of layered fresh tuna and avocado cubes with Spicy Mayonnaise dressing that I discovered with Miho Nakajima, once a teenaged neighbor and now an elegant banker in central Tokyo. Think of this tuna-topped rice as a deconstructed Spicy Tuna Roll. The rice is not seasoned, and the seaweed, instead of wrapped around the rice, is cut into shreds and placed directly on the tuna.Debra Samuels

How to Choose Sushi Tuna


How to choose sushi tuna
(Tuna image from Monterey Bay Seafood Watch)


Choose your fish carefully – the tuna should be labelled “sushi-grade” and ask your fishmonger questions:
  • When was this fish defrosted? (all tuna arrives frozen)
  • Ask to smell the fish (it should smell “fresh from the ocean”, not “fishy”)
  • Ask your fishmonger to gently press the flesh of the fish, it should spring back up (old fish will be tacky, sticky and stay indented)
  • Ask where is the fish from and how was it caught? Choose environmentally friendly tuna, like troll/pole caught Albacore from the U.S. See Monterey Bay’s Seafood Watch Guide for an entire list of fish, graded by sustainability metrics. Here is the tuna page.
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Sushi Rice Bowl Recipe

Servings: 4 Prep Time: 30 minutes Cook Time: 30 minutes
Fresh Tuna Rice Bowl Recipe

Recipe adapted from My Japanese Table by Debra Samuels. Reprinted with Permission, Tuttle Publishing. Recipe photo by Heath Robbins.

Debra's cookbook includes instructions for the traditional way of cooking rice and sushi rice, using kombu (kelp). I've modified her recipe to include my version of a simplified sushi rice, using seasoned rice vinegar found at most grocery stores. Make sure you buy "Seasoned Rice Vinegar" or "Sushi Rice Vinegar" -- which includes sugar in the ingredients.

Tips: For the seaweed, I just buy regular sushi seaweed and use kitchen shears to cut into shreds. English and Japanese cucumbers have less seeds than regular cucumber and are crunchier. If using regular cucumber, it's best to get rid of the watery seeds. Slice cucumber in half, lengthwise and use a small spoon to scrape out the seeds. I prefer to dilute the soy sauce with just a few drops of water, but I'll leave that up to you!

Ingredients:

1 English cucumber
1 pound sushi-grade tuna
2 small avocados
2 tablespoons fresh lemon juice
Roasted seaweed shreds (kizami nori)
Soy sauce, preferably low sodium, for drizzling
Wasabi, to taste

FOR THE SPICY MAYONNAISE
1/4 cup mayonnaise
2 teaspoon Sriracha sauce (or other spicy chili sauce)
1/2 teaspoon Asian sesame oil
2 teaspoons low-sodium soy sauce


FOR THE SUSHI RICE (makes 4 cups cooked)
2 cups short-grain white rice
3-4 tablespoons seasoned rice vinegar

Directions:

Cook the rice: Put the rice into a medium saucepan. Run cold water into the saucepan, and with your hand, swish the rice around. Drain water into the sink. Repeat 3 more times, until water is more clear. Fill saucepan with 2 1/4 cups of water. Cover with lid. Cook rice over medium heat for 10 minutes. Lower heat to low and cook for an additional 10 minutes. Remove from heat, do not open lid. Let rice sit for 5 minutes or more.

While the rice is cooking, prepare the Spicy Mayonnaise. In a small bowl, whisk together the ingredients and set aside.

Cut the cucumber, tuna and avocado into 1/2" dice. In a small bowl, toss the avocado with the lemon juice, and cover with plastic wrap until ready to eat.

When the rice has cooked and rested, open lid and transfer the rice to a large bowl. Using a spatula, gently fold and lift the rice to allow steam to escape and to cool. Do not mash the rice or mix too vigorously (try not to break the rice kernels). After much of the steam has been released, dribble in a little of the seasoned rice vinegar, fold and lift rice to distribute. Repeat with rest of rice vinegar. Keep rice covered with a damp cloth until ready to serve. Do not refrigerate.

To serve, divide the rice between 4 bowls. Top with cucumber, avocado, then tuna. Spoon a dollop of the Spicy Mayonnaise. Top with shredded seaweed. Serve with soy sauce and wasabi at the table.

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Korean Bibimbap Recipe – Paleo and Low-Carb http://steamykitchen.com/39704-korean-bibimbap-recipe-paleo-low-carb-recipe.html http://steamykitchen.com/39704-korean-bibimbap-recipe-paleo-low-carb-recipe.html#comments Fri, 06 Mar 2015 22:30:24 +0000 http://steamykitchen.com/?p=39704 What you’ll learn: Bibimbap is a Korean dish with rice, mixed vegetables, meats and topped with an egg Low-carb & Paleo friendly dish, replacing the rice with spiralized & diced daikon radish Sizzling, savory dish with the classic ginger, scallions, garlic, soy sauce and sesame oil combination 30 minute meal from “Inspiralized Cookbook” by Ali Maffucci Bibimbap (BEE-beem-bop) is a classic Korean dish of steamed ...

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Bibimbap Recipe from Inspiralized

What you’ll learn:

  • Bibimbap is a Korean dish with rice, mixed vegetables, meats and topped with an egg
  • Low-carb & Paleo friendly dish, replacing the rice with spiralized & diced daikon radish
  • Sizzling, savory dish with the classic ginger, scallions, garlic, soy sauce and sesame oil combination
  • 30 minute meal from “Inspiralized Cookbook” by Ali Maffucci

Bibimbap (BEE-beem-bop) is a classic Korean dish of steamed rice served with ground meat (pork, beef, turkey or chicken), colorful vegetables, and a fried egg on top. It’s a savory, filling, hearty dish that is served in a big bowl.

Inspiralized by Ali MaffucciSome of the more traditional Korean restaurants will serve Bibimbap in a heavy, thick stone or cast iron bowl. The bowl is heated up first, the a little oil is drizzled in the bowl. Rice is added and pressed down into the hot oil – which then makes the rice delightfully crunchy and crispy on the bottom. Instead of a fried egg, sometimes a raw egg will be cracked on top, and when mixed in with the sizzling rice, coats every grain and cooks gently.

For those looking for a Paleo friendly or low-carb option for this Korean dish, Ali Maffuci, author of Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals and the blog, has created a brilliant alternative for the rice.

Replace the rice with the humble Asian daikon radish. Headshot

Surprisingly, when the “minced” daikon radish (using a spiralizer then pulsing in a food processor) is stir fried with ginger and garlic, it transforms into tender, aromatic morsels that easily tags along with accompanying ingredients in the bowl — just like rice.

If you’re living the Paleo lifestyle, or just want to steer clear of rice, pasta and breads, Ali’s Inspiralized Cookbook offers creative recipes that go beyond the normal, “replace spiralized zucchini for the noodles” shtick.

My favorite recipes are the ones that replace the rice – Spicy Seafood-Chorizo Paella and Sweet Potato Fried Rice are next on my list to try.

What spiralizer should I use?

Do you have a vegetable spiralizer? Create ribbons of “noodles” from all types of vegetables including zucchini (we call these zoodles), cucumber, daikon, sweet potatoes and more.

If you don’t know which one to buy, Watch my video review of different vegetable spiralizers and how to use them.





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Korean Bibimbap Recipe - Paleo and Low-Carb

Servings: 4 Prep Time: 15 minutes Cook Time: 20 minutes
Bibimbap_INSPIRALIZED

Reprinted with permission. Photo by Evan Sung/Recipe adapted from Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals

Gochujang is a Korean red pepper paste made from red chiles, glutinous rice and soybeans, found at Asian markets and many supermarkets. If you prefer your Bibimbap to not be spicy, look for Doenjang, which is a soybean paste without the chiles.

If you cannot find Doenjang, a suitable substitute would be miso paste, both are made from beans and will provide a umami-rich, savory flavor to the dish. Gochujang, Doenjang and Miso paste all store well in the refrigerator. If covered well (I press a piece of plastic wrap over the paste to minimize air), it will last for a year.

If you are a strict Paleo - replace the soy sauce with coconut aminos. Gochujang has a bit of sugar in it - so you can omit and replace with Asian red pepper powder or cayenne pepper powder.

Ingredients:

1 large cucumber
2-3 large daikon radishes, peeled
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons rice vinegar
2 tablespoons gochujang (Korean red pepper paste)
1 teaspoon Asian sesame oil
2 teaspoons roasted sesame seeds
8 ounces lean ground pork
1/2 cup diced scallions, green and white parts
2 tablespoons finely minced garlic
1 teaspoon grated fresh ginger
salt, to taste
3 packed cups fresh spinach
4 large eggs
Cooking oil (vegetable, canola, coconut)

Directions:

1. Spiralize the cucumber, medium thickness, then set aside in refrigerator to keep cold. Spiralize the daikon radish, thin thickness (blade d). Place the spiralized daikon in a food processor and pulse until resembles size of rice grains. You should have approximately 3 cups of daikon rice.

2. In a medium bowl, whisk together the soy sauce, rice vinegar, gochujang, sesame oil and sesame seeds. Add in the ground pork to the bowl and let marinate on counter while you continue with recipe.

3. Heat a wok or large saute pan over medium-high heat. When hot, drizzle in cooking oil and swirl to coat pan. Add in the scallions, ginger and garlic. Stir fry for 15 seconds until fragrant. Add in the daikon "rice" and stir fry for about 5 minutes, until the daikon turns transluscent. Season salt to taste and toss well. Remove "rice" from pan, and cover to keep warm.

4. Wipe the pan clean. Return pan to medium-high heat. When hot, drizzle in just a little cooking oil. Add in the spinach and stir fry, tossing frequently, for 2 minutes, until spinach is wilted. Remove spinach to plate and set aside.

5. Wipe pan clean. Return same pan to medium heat. When hot, swirl in cooking oil. Crack in the eggs and cook without stirring for 3 minutes or until the egg whites are set on the edges. Cover pan, reduce heat to medium-low and cook for an additional 1-2 minutes until the egg whites are cooked through and the yolks still runny. Remove from pan to a plate, and set aside.

6. Return same pan to stove, set on high heat. When hot, swirl in cooking oil. Add in the marinated pork, breaking up the pork with your spatula. Cook pork for 4-5 minutes, until no longer pink and pork is cooked through.

7. Evenly divide the daikon rice, pork, spinach and cucumber noodles between four bowls. Top each bowl with a fried egg.

More Spiralized Vegetable Recipes

Pad Thai Zoodles (Steamy Kitchen)

Vegetables Spiralizer Comparison Video (Steamy Kitchen)

Cauliflower Fried Rice (Steamy Kitchen)

Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce (Inspiralized)

Zucchini Noodles (Zoodles) with Lemon-Garlic Spicy Shrimp (Skinny Taste)

Zucchini “Noodles” with Sesame-Peanut Sauce (Fat Free Vegan)

Spiralized Zucchini Pasta with Creamy Avocado Sauce Recipe (The Watering Mouth)

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Juicy, Savory, Grilled Kebabs http://steamykitchen.com/38272-grilled-kebab-recipe.html http://steamykitchen.com/38272-grilled-kebab-recipe.html#comments Fri, 07 Nov 2014 12:24:05 +0000 http://steamykitchen.com/?p=38272 Grilled Kebabs Recipe You’ll learn: The 1 secret ingredient that guarantees juicy, flavorful grilled kebabs Less than 30 minutes, Costs $12 for four servings Use any type of meat – beef, pork, lamb, bison, turkey, chicken 5-minute Minty Cucumber Raita I’ve been fairly tame in my adventures in Indian cooking, mainly because the mix of spices always seemed a little ...

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Grilled Kebabs Recipe

Grilled Kebabs Recipe

You’ll learn:

  • The 1 secret ingredient that guarantees juicy, flavorful grilled kebabs
  • Less than 30 minutes, Costs $12 for four servings
  • Use any type of meat – beef, pork, lamb, bison, turkey, chicken
  • 5-minute Minty Cucumber Raita

I’ve been fairly tame in my adventures in Indian cooking, mainly because the mix of spices always seemed a little intimidating. Many of my favorite Indian dishes include a long list of seven or eight different spices!

That’s why the Indian inspired recipes on Steamy Kitchen usually use a pre-made spice mix, like Garam Masala, which adds a beautiful, warm, Indian flavor to the dish. If I want real Indian food, I head out to my local “Tandoori Restaurant” to load up on the lunch buffet.

Other Indian-Inspired Recipes

Green Beans with Garam Masala & Toasted Hazelnuts
Indian Chickpea Dal with Coconut Broth
Ketchup from Scratch: Indian Spiced Ketchup Chutney
Indian Cabbage with Crispy, Crunchy Chickpeas
Indian Fish Coconut Curry

It’s a shame that up until now, I lumped all my Indian-inspired recipes into, “Hey, just throw in some GM!” Because Indian food has so much complexity in flavors, I’ve been missing out on this at home.

What’s my solution? Well, most Indian families have a spice box that holds fresh several different kinds of the most-used spices, and I found one that I really love.

Come take a look:

how-to-make-kebab-recipe-video-3201

This is the Kitchen Curry Master. A sealed tin set with spice packs that are refillable! I’d like to introduce you to the beautiful woman who created this product.

kebab-recipe This is Neena and her Mom. Look at those happy smiles! Here’s a little note from Neena:Hello Steamy Kitchen readers!

I’ve had a love for cooking from such a young age, stemming from the kitchen of my parents Indian restaurant in London. I put the Kitchen Master recipe book and spice collection together to help introduce more people to the simple and joyful world of authentic Indian home cooking. I hope you enjoy it!
-Neena

I decided to make a Juicy, Savory, Spice-tastic, Meaty Grilled Kebabs, using one of Neena’s recipes. You don’t need her Kitchen Curry Master – just cumin, coriander, garam masala and chili pepper.

And seriously, if you don’t have cumin or coriander – uh, hey, do what I used to do and BAM it up with just the GM (garam masala.)

The Secret Ingredient!

The secret ingredient to making these kebabs always delicious, nearly foolproof is sweet onion. Specifically, grated sweet onion. Grating a small sweet onion gives the kebabs so much wonderful flavor and keep the meat very moist. Don’t worry about any strong onion flavor – when you GRATE the onion, it breaks the onion’s cellular walls, releasing all of its stinging, spicy gas.

What’s left is a more mellow, liquid-like onion that’s tame in flavor. This is what keeps the kebabs juicy. Also, since the kebabs are made of GROUND meat, the grated onion just melts and incorporates wonderfully in the mixture. If you use chopped or minced onion, you won’t get the same effect.

If you’re worried about the onion’s gasses stinging your eyes, put on your favorite pair of sunglasses. Or a tip from Martha Stewart – place a burning candle right next to your cutting board.

secret ingredient grilled onion

Give it a try. Use the large holes of a box grater and grate an onion. This is also my secret ingredient to meatballs and meatloaf as well!

My favorite grater? The Wonder Grater set made in the USA by Jacob Bromwell, who has been making these Wonder Graters since 1930.

How to Make Grilled Kebabs Recipe Video

Here’s a superhero tip for you – add a big handful of chopped kale (leaves only, no stem) or chopped frozen spinach (defrost, squeeze & discard all water out) to add a little something extra to the Kebabs.

If you’re cooking for kids, omit the chili powder, or just add a pinch. Serve these Kebabs with a cool cucumber raita, which is really simple to make – plain yogurt + minced fresh mint + diced cucumber.

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Juicy, Savory, Grilled Kebabs

Servings: 4 Prep Time: 20 minutes Cook Time: 10 minutes
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Soak the wooden skewers in water for 30 minutes. If you are using Kitchen Curry Master, one of the spices is a mix of coriander and cumin. Just use 1.5 tablespoons of the mix instead of separating it out in the recipe.

Neena suggests making the mix and letting it marinate in the refrigerator up to overnight. I've made these kebabs without marinating - and they are just as delicious! Neena's original recipes includes 1/4 teaspoon baking soda, however I did not include that in my version. You are welcome to add the baking soda, Neena says that it helps keep the meat tender.

A bonus - add a bunch of chopped kale or spinach to the kebab mix!

Ingredients:

FOR THE KEBABS
1 medium onion, peeled
1 1/2 pounds ground pork, beef or lamb (or any combination)
2 cloves garlic, finely minced
2 teaspoons salt
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon chili powder (optional)
16 long wooden skewers, soaked in water


FOR THE RAITA
2 cups plain yogurt
1 cucumber, very small diced
1 teaspoon minced fresh mint

Directions:

Preheat the grill or preheat the oven by turning your broiler on high.

To make the Raita - combine the ingredients in a bowl.

To make the Kebabs, using the large holes of a box grater, grate the onion. In a large bowl, combine all of the ingredients and mix well with your hands.

Divide the meat into 8 equal sized balls and shape the ball around 2 bamboo skewers. (Using 2 bamboo skewers will make handling the kebabs and the grilling easier.)

Shape the meat along the stick to form the kebab, which should be approximately 1-inch (2.5 cm) in diameter.

Grill instructions: Grill over medium-high heat for a total of 6-7 minutes, turning the kebabs occasionally to cook all sides.

Broiler instructions: Broil under high heat for 10-12 minutes, turning the kebabs over once halfway during cooking.

Kitchen Curry Master and Giveaway

How to make juicy kebabs recipeGuess what? I’m giving a set away! Head over to the giveaway page to throw your name in.

The Kitchen Curry Master comes with a really good quality metal tin with rubber seal that’s designed to lock in all of the freshness, flavor and aroma of the spices. Each spice pack is refillable, for just a few dollars. It also comes with a cookbook that incluees 25 different recipes from Neena’s family. For less than $60, this makes a perfect gift for the holidays or a wedding present.

Buy Kitchen Curry Master from Neena’s website.

Don’t forget – I’m giving a Kitchen Curry Master away!

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Thai Grilled Shrimp with Black Pepper Sauce http://steamykitchen.com/37993-thai-grilled-shrimp-with-black-pepper-sauce-recipe.html http://steamykitchen.com/37993-thai-grilled-shrimp-with-black-pepper-sauce-recipe.html#comments Tue, 14 Oct 2014 13:39:57 +0000 http://steamykitchen.com/?p=37993 Patience is what we’ve been practicing for the last two months in our house. Going into a major kitchen remodel is never a “fun” thing (well, except picking out wall colors, flooring options and kitchen bling), but I never expected a 2-week stall. So close, yet so far away. We’re currently hung up on the granite cutter. Counters need to ...

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Thai-Grilled-Shrimp-with-Black-Pepper-SaucePatience is what we’ve been practicing for the last two months in our house. Going into a major kitchen remodel is never a “fun” thing (well, except picking out wall colors, flooring options and kitchen bling), but I never expected a 2-week stall. So close, yet so far away.

We’re currently hung up on the granite cutter. Counters need to be cut and installed before anything else happens. So, I’m being extra patient and resisting the urge to drive to the granite cutter’s shop and doing my Asian mother nagging magic on his team to hurry up!

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In the meantime, with no kitchen, I’ve asked Top Chef Harold Dieterle to write a quick little note and share a recipe from his brand new book, Harold Dieterle’s Kitchen Notebook.  I asked him, “Harold, I can’t wait to try your contemporary Thai restaurant next time I’m in NY. Tell us your love for Thai food!”

 

haroldHi Steamy Kitchen readers! My love of southeast Asian cuisine is pretty straightforward, actually.  I’ve always loved the flavors, spices, and freshness of the ingredients and dishes from that part of the world.   I also spent some time in Thailand before I opened Perilla Restaurant, and so a lot of the flavors and influences from that trip ended up being worked into the menu.

I traveled to Thailand a few more times before opening Kin Shop (and a few times since), because I realized I had so much to learn about balancing flavor and heat, as well as an endless variety of techniques.  It’s such a rich culinary culture, and really, I’m still learning something new every day.

Have fun cooking! Harold.

 

The recipe that Harold is sharing is a powerhouse of Thai flavors!  You’ll love how the smoky, grilled shrimp pairs so well with Harold’s Phuket-Style Black Pepper Sauce that comes easily together in one pot. While I’ve adapted the grilled shrimp to make it simpler for a weeknight meal, I’ve kept the Phuket-Style Black Pepper Sauce as-is, because that’s where the recipe really shines.

We made this recipe in 30 minutes even without a kitchen! We used our BBQ grill for the shrimp and a little camping stove for the sauce.

About the Phuket-Style Black Pepper Sauce:

From Harold Dieterle’s Kitchen Notebook:

“The sauce never fails to remind me of my first trip to Thailand, during which I visited a marketplace on Phuket, an island off the southern coast, where you picked out your own fresh fish and shellfish at various stalls, and the proprietor would cook it for you. I asked on purveyor if I could pay extra and cook my own food. The woman who owned the stall was reluctant, telling me it was dangerous, but after I showed her my burn-covered arms, the pride and joy of every cook, she figured I could take care of myself.

I started making a Phuket-sauce based on ones I’ve eaten on the trip. She didn’t like the direction I was going – she especially didn’t appreciate my tossing black peppercorns into her wok – so she began trying to course-correct for me, adding this like coconut milk and hoisin sauce. This recipe is for the sauce we ended up with. I thought it was delicious; she didn’t.

Serve this sauce over poached or grilled shellfish, white-fleshed fish such as halibut or cod, grilled pork, and grilled chicken dishes or fried chicken.”

Thai Grilled Shrimp with Black Pepper Sauce Recipe 2

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Thai Grilled Shrimp with Black Pepper Sauce Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
Thai Grilled Shrimp with Black Pepper Sauce Recipe

Recipe adapted from Harold Dieterle, "Harold Dieterle's Kitchen Notebook." Reprinted with permission.

Here are some tips for the Black Pepper Sauce:
-Instead of mincing ginger, I peel the ginger and grate it with a microplane grater.
-If you can't find lemongrass, use a microplane grater and lightly rub the lime in the recipe (before juicing) to zest.
-A great substitute for shallot is red onion

Shrimp tips:
This basic recipe can be used for shrimp, fish, scallops and even lobster. I like to use the largest shrimp I can find, and thread on bamboo or metal skewers to make easy to grill.

Serve with white rice if desired.

Ingredients:

FOR THE PICKLED CUCUMBER:

2 tablespoons very hot water
1/2 teaspoon sea or kosher salt
1 tablespoon sugar
1/2 cup rice vinegar
1 hothouse cucumber, seeded, sliced



FOR THE BLACK PEPPER SAUCE
2 tablespoons neutral cooking oil (like canola)
1 tablespoon minced garlic
1 tablespoon peeled, minced fresh ginger
1 tablespoon minced shallot
1 tablespoon minced lemongrass
2 tablespoons coarsely ground black pepper
2 cups unsweetened coconut milk
1 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons fish sauce
juice of 1 lime



FOR THE SHRIMP
1 pound large or jumbo shrimp, on skewers
1 tablespoon neutral cooking oil
salt and pepper

Directions:

1. MAKE THE PICKLED CUCUMBERS: In a bowl, whisk together the hot water, salt and sugar until dissolved. Stir in the rice vinegar. Toss with the sliced cucumber. Refrigerate while preparing the rest of the recipe or up to overnight.

2. MAKE THE BLACK PEPPER SAUCE: Heat the oil in a large saucepan over medium heat. When the oil is shimmering, add the garlic, ginger, shallot, and lemongrass and cook, stirring until the vegetables are softened but not browned, about 2 minutes. Add the pepper and cook, stirring, until fragrant, about 2 minutes.Pour in the coconut milk, hoisin, vinegar and fish sauce. Stir, bring to a boil and then lower the heat and simmer for 15 minutes to develop the flavor. Stir in the lime juice. The sauce can be refrigerated in an airtight container for up to 3 days.

3. GRILL THE SHRIMP (while the sauce is simmering): Heat a grill to high. Brush shrimp with the cooking oil, season with salt and pepper. Grill shrimp 2 minutes, flip and grill an additional minute or two until cooked through.

Serve with black pepper sauce, pickled cucumber and rice.

Other Thai Inspired Recipes from Around the Web

Thai Shrimp Halibut Curry – Bon Appetit

Steamy Kitchen Pinterest Board on Asian Seafood

Thai Shrimp and Pineapple Curry – RasaMalaysia

Thai Chicken with Sweet Chili Jam – David Lebovitz

 

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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.

asian-noodles-steak-recipe-2405

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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Vietnamese Spring Rolls with Orange-Almond Sauce http://steamykitchen.com/34185-vietnamese-spring-rolls-with-orange-almond-sauce-from-the-blender-girl-recipe-video.html http://steamykitchen.com/34185-vietnamese-spring-rolls-with-orange-almond-sauce-from-the-blender-girl-recipe-video.html#comments Wed, 07 May 2014 11:45:54 +0000 http://www.steamykitchen.com/?p=34185 I very rarely veer off my “tried and true” basic recipe for Vietnamese Nuoc Cham (dipping sauce with lime juice, fish sauce, chili peppers, sugar, water) for Vietnamese Spring Rolls. It’s easy, predictable and I can make the sauce just by taste without measuring anything! But just because I *LOVE* something doesn’t mean that my entire family loves it too. My fish-fearing ...

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spring rolls with orange almond sauce recipe-1663

I very rarely veer off my “tried and true” basic recipe for Vietnamese Nuoc Cham (dipping sauce with lime juice, fish sauce, chili peppers, sugar, water) for Vietnamese Spring Rolls. It’s easy, predictable and I can make the sauce just by taste without measuring anything!

spring rolls with orange almond sauce recipe-1654

But just because I *LOVE* something doesn’t mean that my entire family loves it too. My fish-fearing husband won’t touch it….and therefore my kids won’t dip in it either. Sigh. I keep telling the kids that, “Buddha is a happy eater (see his belly!?) and he would want you to eat like Mama, not Dad.”

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My friend, Blender Girl (okay, her name is really Tess) just came out with a cookbook called The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes.

I found a recipe for Orange Almond Sauce for Vietnamese Spring Rolls. Big massive hit all around. It’s creamy, light and made with almond butter and fresh citrus juices for something a little different.

If you vow to cook a little healthier this summer – take a look at Tess’ book with 100 recipes that are good for you. The blender does all the hard work! The book features smoothies you’d expect from a blender book – as well as sauces, soups, marinades, dressings and desserts.

The book is currently #3 cookbook on Amazon!

spring rolls with orange almond sauce recipe-1658

 

Vietnamese Spring Rolls with Orange Almond Sauce Recipe Video

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Vietnamese Spring Rolls with Orange Almond Sauce Recipe

Servings: Makes 16 rolls Prep Time: 15 minutes Cook Time: 15 minutes
spring rolls with orange almond sauce recipe-1654

You can make these rolls up to a day ahead. Here's what you need to remember: Place the rolls on a clean, dry plate in a single layer. If you want to stack multiple layers, place a sheet of plastic wrap between each layer. This prevents the rolls from sticking to each other. When all rolls are done, make sure you cover everything with plastic wrap - this prevents the rice paper from drying out in the refrigerator.

If you can't find almond butter - you can use any type of nut butter.

OPTIONAL: Soak the matchstick carrots and julienned cucumbers in 3 tablespoons of seasoned rice vinegar. It will add the amazing "zing" that you'll love!

Recipe adapted from The Blender Girl by Tess Masters

Ingredients:

FOR THE SPRING ROLLS
6 ounces dried rice vermicelli noodles
16 large dried rice paper wrappers
8 large lettuce leaves, preferably soft ones, halved and hard ribs removed
1 cup, matchstick cut carrots
2 cucumbers, julienned
1-2 avocado, pitted, peeled and sliced
1-2 bell pepper, cored, julienned
1 cup loosely packed cilantro
1 cup loosely packed mint
1 cup loosely packed basil




FOR THE ORANGE ALMOND SAUCE
1/4 cup water, plus more as needed
2 tablespoons freshly squeezed lime juice
3 tablespoons freshly squeezed orange juice
1/2 cup raw almond butter
1/2 teaspoon minced ginger
1 teaspoon honey or coconut nectar
1/2 teaspoon finely chopped garlic
1/2 teaspoon wheat-free tamari or soy sauce
1 teaspoon roasted sesame seeds

Directions:

Soak the noodles in hot water for about 20 minutes, until soft. Drain.

To assemble the rolls, fill a shallow dish half full with hot water (hot to the touch but not boiling. and submerge one rice paper wrapper for 5 seconds, let excess water drop off.  Place wrapper on a clean, dry surface and fold in half to form a half-circle. The wrapper should still be a bit stiff, but will soften by the time you've finished filling with vegetables.

Place a lettuce leaf in the middle of the half-circle and top it with a forkful of noodles, and then add a bit of each of the vegetables and herbs.  Carefully roll up the Vietnamese Spring Roll and set it on a dish, seam-side down in single layer. Repeat with the remaining wrappers and filling. If not serving immediately, chill in the fridge, covered with plastic wrap. 

To make the dipping sauce, throw all of the ingredients into your blender and puree on high for about 1 minute, until well combined. You may want to add an additional tablespoon or two of water to thin out the sauce. Stir in sesame seeds. Serve alongside the rolls.

 

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Chicken Satay with Peanut Noodles http://steamykitchen.com/27510-chicken-satay-with-peanut-noodles-recipe-video.html http://steamykitchen.com/27510-chicken-satay-with-peanut-noodles-recipe-video.html#comments Tue, 16 Jul 2013 16:28:31 +0000 http://www.steamykitchen.com/?p=27510 It was just last week that I confessed to wasting a lot of food in my line of work during the process of recipe creating and testing. It’s horrible, I know, but at least you’ll have the comfort of knowing that each recipe IS tested and not just made up randomly in my head AND that the food scraps either go ...

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Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

It was just last week that I confessed to wasting a lot of food in my line of work during the process of recipe creating and testing. It’s horrible, I know, but at least you’ll have the comfort of knowing that each recipe IS tested and not just made up randomly in my head AND that the food scraps either go to the chickens or the worm compost. Believe me, the chickens and worms love it.

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

However, I do have a solution for cutting down on buying too much grocery – The Fresh 20 by my friend, Melissa Lanz. Basically, it goes like this: Every week, The Fresh 20 will send you a grocery list of 20 fresh ingredients (i.e. vegetables, meat, seafood, fruit, dairy). With those 20 fresh ingredients and your pantry staples, you can make 5 meals to feed your family.

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

Genius, right? This plan eliminates the guesswork of “What’s for dinner?” and “What groceries to buy?”

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While the service is a monthly fee, the cookbook, with 80 recipes (that’s 5 recipes each week for 16 weeks) is on sale at Amazon for less than $20. The week that I chose included 20 fresh ingredients that made this Chicken Satay with Peanut Noodles, along with:

Greek-Style Lamb Tacos with Cucumber Yogurt Sauce & Salad
Orange Jalapeño Shrimp with Broccoli and Brown Rice
Guacamole Tostadas with Fried Eggs
Lamb Penne with Simple Green Salad

There are options for Vegetarians and Gluten Free diets too. Easy peasy.

Chicken Satay with Peanut Noodles Recipe Video

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Chicken Satay with Peanut Noodles Recipe

Servings: Prep Time: Cook Time:
chicken-satay-with-peanut-noodles-and-cucumber-salad-featured-9397

Recipe adapted from The Fresh 20 Cookbook by Melissa Lanz.

Ingredients:

FOR THE CHICKEN SATAY
1 tablespoon reduced-sodium soy sauce
2 teaspoons cooking oil
2 garlic cloves, finely minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
freshly ground black pepper
2 boneless skinless chicken breasts, cut evenly into bite-sized pieces
wooden skewers, soaked in cold water for at least 10 minutesFOR THE PEANUT NOODLES
1 teaspoon cooking oil
1 garlic cloves, finely minced
1 teaspoon finely minced red chile pepper
1/2 lime, juiced
2 tablespoons honey
1/4 cup peanut butter
2/3 cup hot water
2 tablespoons reduced-sodium soy sauce
8 ounces spaghetti, cookedFOR THE CUCUMBER SALAD
1 medium cucumber, very thinly sliced
1 teaspoon white wine vinegar or rice vinegar
1 tablespoon honey
1/2 teaspoon finely minced red chile pepper

Directions:

For the chicken satay: In a non-aluminum container, combine all ingredients together. Marinate in the refrigerator for 10 minutes or up to 24 hours. Heat the grill to medium-high. Skewer the chicken pieces on the soaked skewers and discard the marinade. Grill the chicken for 3-4 minutes per side, until cooked through. Serve the chicken warm with the peanut noodles.

For the peanut noodles: In a small saucepan over low heat, combine the oil, garlic and peppers and saute for 1-2 minutes or until the garlic becomes fragrant. Add the lime juice, honey, peanut butter, hot water and soy sauce and simmer for 3-5 minutes, stirring occasionally. Toss the pasta with half the peanut sauce. Serve the remaining sauce for dipping the chicken satay.

For the cucumber salad: In a small bowl, toss the cucumber slices, vinegar, honey and peppers. Serve alongside the chicken satay and peanut noodles.

 

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

 

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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.

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Shoko’s Sesame Chicken Salad http://steamykitchen.com/18038-sesame-chicken-salad-recipe.html http://steamykitchen.com/18038-sesame-chicken-salad-recipe.html#comments Thu, 01 Sep 2011 12:47:09 +0000 http://steamykitchen.com/?p=18038 A wonderful friend has just come out with her second book and I’m thrilled to be able to share one of the recipes with you. I first met Deb Samuels via email as we shared the same publisher, Tuttle Publishing. We finally got a chance to meet in person and shared a lobster dinner in Boston, which quite frankly, has ...

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A wonderful friend has just come out with her second book and I’m thrilled to be able to share one of the recipes with you. I first met Deb Samuels via email as we shared the same publisher, Tuttle Publishing. We finally got a chance to meet in person and shared a lobster dinner in Boston, which quite frankly, has to be the *best* way to meet new friends. Deb spent more than a decade in Japan, studying, eating, cooking Japanese cuisine. Now, she teaches Japanese cooking classes, writes for the Boston Globe and is the proud author of My Japanese Table book. 

I’ve asked Deb to introduce the recipe, Shoko’s Sesame Chicken Salad, I thought you’d enjoy this recipe, as it’s quite different than any other chicken salad that you’ve experienced, especially with the drizzle of sizzling hot oil on cold chicken. ~Jaden

***

One summer day in Tokyo, deep in August, we were invited to the home of our Japanese “brother,” Shingo Oishi, his wife, Shoko, and their sons, Banri and Moro. It was only a ten-minute walk from the train station, but by the time we had arrived we had wilted from the heat. We greedily drank down ice-cold glasses of roasted barley tea, and Shoko had almost completed making a gorgeous cold chicken dish. The sliced, ginger-scented chicken lay on 
a bed of lightly crushed chunks of cucumbers, surrounded by skinned tomato wedges and topped with a heaping mound of chopped green onions (scallions). Shoko had saved the drama of dressing preparation for last. She filled a soup ladle with dark sesame oil and held it just above a low flame. When the oil began to bubble, she withdrew the ladle and poured it directly over the chicken. The crags in the smashed cukes held the dressing. Sizzling hot oil met cold chicken and green onions. Wow! What an appetite trigger! I like to shred the poached chicken breasts and serve the whole dish on top of a bed of shredded lettuce along with the tomatoes and cucumbers.

You can purchase Debra Samuel’s book, My Japanese Table on amazon.

You can also keep up to date with her on Twitter and Facebook!

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Sesame Chicken Salad

Servings: Prep Time: 30 minutes Cook Time: 30 minutes
Summer Sesame Chicken Salad

Ingredients:

4 cups (1 liter) water

4 slices of ginger, 1⁄4 in (6mm) thick

1 medium onion, sliced

3 boneless chicken breasts(1 lb/500g)

4-5 mini cucumbers or 1 English cucumber, unpeeled (or 1 Kirby cucumber, peeled and deseeded)
2 large tomatoes, cut into eighths
6 green onions (scallions), finely chopped
1⁄4 cup (65 ml) sesame oil

Salt and fresh ground pepper, to tasteVinaigrette
1⁄4 cup (65 ml) light soy sauce
1 tablespoon lemon juice

1 tablespoon rice vinegar

2 teaspoons sugar
1 teaspoon whole pepper- corns, lightly crushed

Directions:

1) To make the Vinaigrette, mix the soy sauce, lemon juice, vinegar, sugar, and peppercorns in a microwave-safe bowl. Heat for one minute and set aside.

2) Bring the water, ginger, and onion to a boil in a medium sized saucepan over medium heat. Lower the heat to a simmer and add the chicken breasts. Cook for 15 minutes.
3) Turn off the heat and let chicken sit in the hot liquid 
for 10 minutes. Remove the chicken from the stock, and when it is cool enough to handle, shred the chicken with your hands. Place the chicken back into the stock in a bowl and refrigerate until you are ready to use.

4) Lightly scrape the skin of the mini or English cucumbers with a paring knife.
5 If using mini cucumbers cut them into 11⁄2 inch (3.75 cm) chunks. If you are using an English or Kirby cucum- ber cut them in half lengthwise, and then into 11⁄2 inch (3.75 cm) chunks.

5) Place a chunk of cucumber under the broad part of
a kitchen knife. With your fist, hit the top of the blade once, and lightly crush the cucumber. Repeat with the remaining pieces.

6) Arrange a layer of the crushed cucumbers around a large serving platter. Remove the cold chicken from the stock and place it down the center of the platter. Surround the chicken with the tomato wedges and top it with green onions.

7) In a stainless steel ladle or small pot, heat the sesame
oil over a low flame until bubbles appear, approximately one minute. Turn off the heat and pour the oil evenly over the green onions and chicken. Strain the Vinaigrette and drizzle it over the chicken and vegetables. Add salt and pepper to taste.

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