Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Jul 2015 17:57:41 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Kale Kumquat Salad http://steamykitchen.com/30289-kale-kumquat-salad-recipe-video.html http://steamykitchen.com/30289-kale-kumquat-salad-recipe-video.html#comments Fri, 27 Dec 2013 17:10:25 +0000 http://www.steamykitchen.com/?p=30289 Have you ever had a kumquat before? It’s a small little thing, and the way you eat a kumquat is somewhat counter-intuitive to any other citrus that you may be familiar with. First off, the skin is the sweetest part of the fruit – and thank goodness too – can you imagine peeling that tiny kumquat with a knife!? The ...

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Kale Kumquat Salad Recipe

Have you ever had a kumquat before? It’s a small little thing, and the way you eat a kumquat is somewhat counter-intuitive to any other citrus that you may be familiar with.

Kale Kumquat Salad Recipe

First off, the skin is the sweetest part of the fruit – and thank goodness too – can you imagine peeling that tiny kumquat with a knife!? The entire kumquat is edible, though I flick out the seeds. The thin skin is sweet with a slight bitter edge and there’s very little flesh involved on the inside.

This salad with sliced kumquat, fresh mushrooms and walnuts with a citrus vinaigrette was inspired by a stop at Los Angeles International Airport! Watch the video to find out what restaurant is a must-stop at LAX.

Kale Kumquat Salad Recipe Video

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Kale Kumquat Salad Recipe

Servings: 4 Prep Time: 5 minutes Cook Time:
Kale Kumquat Salad Recipe

Citrus dressing makes enough for recipe plus leftover for another day!

Ingredients:

FOR THE DRESSING
1/2 orange, juiced
2 tablespoons champagne vinegar (or red wine, white wine vinegar)
1 clove garlic, finely minced
freshly ground black pepper
1 1/2 teaspoons Dijon mustard
1 tablespoon honey
2 tablespoons olive oilFOR THE SALAD
1/2 pound kale, chopped, tough stems discarded
1/2 pound arugula
pinch of sea salt
1/2 cup kumquats, thinly sliced and seeds removed
3/4 cup mushrooms, sliced
1/4 cup walnuts, chopped

Directions:

Make the salad dressing by combining the vinaigrette ingredients in a jar with a tight fitting lid (like a mason jar) and shake well to combine.

Place the kale in a large bowl. Sprinkle with salt. Using massaging motion, rub the kale leaves together to break up and soften the kale.

To serve, toss kale with some of the dressing (I used about 1/4 cup of the dressing), nuts, mushrooms and kumquats.

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Kale Salad with Mushroom Omelet http://steamykitchen.com/28933-kale-salad-with-miso-mushroom-omelet-recipe-video.html http://steamykitchen.com/28933-kale-salad-with-miso-mushroom-omelet-recipe-video.html#comments Wed, 04 Dec 2013 12:01:02 +0000 http://www.steamykitchen.com/?p=28933 What you’ll learn: A healthy, hearty salad fit for a meal with warm mushroom omelet, crunchy walnuts, salty shavings of parmesan cheese How to transform tough, rough, thick raw kale into soft, buttery lettuce-like texture How to customize salad with different ingredients   I’ve just gotten back from a 48 hour jaunt to Los Angeles to shoot a video for ...

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kale-salad

What you’ll learn:

  1. A healthy, hearty salad fit for a meal with warm mushroom omelet, crunchy walnuts, salty shavings of parmesan cheese
  2. How to transform tough, rough, thick raw kale into soft, buttery lettuce-like texture
  3. How to customize salad with different ingredients

 

spicy kale salad with miso mushroom omelette recipe-9823

I’ve just gotten back from a 48 hour jaunt to Los Angeles to shoot a video for my YouTube channel (Dark Chocolate Sea Salt Cookies!) – it’s currently in the magical hands of a professional video editor over at Kin Community.

It’s fun what I can squeeze into a L.A. trip – my must-do’s include staying at the Hotel Erwin right in the heart of Venice Beach – the muscle men, surfers, roller bladers, strange cast of characters, and the gorgeous sunset are free entertainment outside my window. Another must is the downstairs restaurant, Barlo and their breakfast menu which includes Squash Benedict – “poached eggs|Cajun thyme squash pancake|avocado|hollandaise.”

Around the corner and across the street is Hama Sushi, one of the rare L.A. restaurants that have remained in business since I was a Californian (Go Bruins!) over 20 years ago. I managed to snag Gaby of What’s Gaby Cooking for a spontaneous sushi dinner.

The very last “must” is embarrassingly at the airport. I know, I know, it sounds strange. But if you’ve ever flown Delta in/out of LAX, you might recognize Lemonade, a deli that I wish was in every single major airport. Heck, I wish I had one in my hometown. Calling itself “Seasonal Southern California Comfort Food,” they feature nearly 20 super-fresh salads at the bar. Some of my favs:  kale salad with mushrooms and kumquat vinaigrette | Butternut squash, radicchio, scotch bonnet sauce, sriracha pepitas | Sun chokes, fennel, orange, pickled red onions, hazelnut. Check out their menu.

I grab a to-go box and have them fill it up with 6 different salads, order a Watermelon-Rosemary Lemonade and get on the plane. I’m in my own little paradise in seat 19C.

Screen Shot 2013-10-18 at 1.16.43 PMWhen I opened Joe Yonan’s new cookbook, Eat Your Vegetables: Bold Recipes for the Single Cook, and spied the Kale Salad with Miso Mushroom Omelette, I immediately thought, “LEMONADE!” This is just one of those salads that reminds me of the freshness and creativeness of the deli.

Oh gosh, I hope Joe has been to Lemonade before, otherwise would he be offended that I associated airport food with him?!

 

Secret Kale Tip!

I’ve modified his recipe to suit our family’s taste and size (serves 4 instead of 1) – and I urge you to try this salad with a new technique that I learned from Joe….massaging the kale.

Yes. MASSAGE YOUR KALE.

It transforms an otherwise tough, rough, chewy raw leaves into soft, silky, pleasant greens. Watch the video to see the difference!

 

Kale Salad with Miso-Mushroom Omelet Recipe Video

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Kale Salad with Mushroom Omelet Recipe

Servings: 5 Prep Time: 10 minutes Cook Time: 8 minutes
spicy kale salad with miso mushroom omelette recipe featured-9829

Adapted from Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan. Of course, Joe's recipe was a recipe for 1 person, but I've changed the amounts to feed 4 people. This is a perfect salad as a meal!

The Lemon Chile Vinaigrette is AWESOME!!! We've been using this dressing recipe for the past month on nearly all of our salads. Recipe is for 1-cup - enough for this salad PLUS salads for the rest of week. All ingredients go into a mason jar - and then just shake-shake-shake! The recipe also includes a tablespoon of Japanese miso paste - which is a massive flavor boost of umami. However, it's not a must have ingredient in the recipe. Feel free to use or not.

Ingredients:

FOR THE SALAD
1 tablespoon miso paste (or 1 teaspoon soy sauce)
4 eggs
1 tablespoon olive oil
2 cups chopped mushrooms of your choice
8 big handfuls chopped kale, tough stems discarded
1/2 teaspoon kosher salt
1/3 cup unsalted chopped raw pecans or walnuts
3 ounces grated Pecorino Romano cheese

FOR THE LEMON-CHILE VINAIGRETTE: (makes about 1 cup)
1 clove garlic, finely minced
1/2 teaspoon kosher salt
1/3 cup freshly squeezed lemon juice
1 teaspoon chile oil or chile sauce (optional)
2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons honey
freshly ground black pepper

Directions:

1. Make the salad dressing by combining the vinaigrette ingredients in a jar with a tight fitting lid (like a mason jar) and shake well to combine. Taste and add more salt as needed.
2. Whisk the miso paste with the eggs. Heat a frying pan over medium-high heat and swirl in the olive oil. Add in the mushrooms and sauté for 2 minutes, or until mushrooms softened. Add in the egg and turn the heat to medium. Let cook for 2 minutes. Cover and let cook for an additional 1-2 minutes or until eggs are set.

3. While eggs are cooking, place the kale in a large bowl. Sprinkle with salt. Using massaging motion, rub the kale leaves together to break up and soften the kale.

4. When ready to serve, slice omelet in strips. Toss kale with some of the dressing (I used about 1/4 cup of the dressing), chopped nuts and Pecorino Romano cheese. Serve with omelet.

Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Food Photography credit: Matt Armendariz © 2013

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Grilled Steak and Tomato Salad with Rum Vinaigrette http://steamykitchen.com/18230-grilled-steak-and-tomato-salad-with-rum-vinaigrette-recipe.html http://steamykitchen.com/18230-grilled-steak-and-tomato-salad-with-rum-vinaigrette-recipe.html#comments Mon, 17 Oct 2011 16:10:33 +0000 http://steamykitchen.com/?p=18230 My husband, Scott, has quite an extensive single-malt scotch collection, which normally is off-limits to me and my kitchen. According to him, scotch is to be slowly sipped and savored, not poured or glugged into a sizzling pan as a base for a sauce. Our rum stash, on the other hand, is fine for me to experiment with. Scott likes ...

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My husband, Scott, has quite an extensive single-malt scotch collection, which normally is off-limits to me and my kitchen.

According to him, scotch is to be slowly sipped and savored, not poured or glugged into a sizzling pan as a base for a sauce. Our rum stash, on the other hand, is fine for me to experiment with. Scott likes fine rum but not quite at the same intensity as the scotch.

We experimented with creating boozy salad dressings for adults a couple of weeks ago. We thought, why not make salad a little more fun for us? It turns out that aged rum, which is made from sugarcane, has the perfect caramel sweetness for a vinaigrette. Whisk a shot with a bit of apple-cider vinegar, mustard and olive oil for a salad dressing that’s sweet, tangy and has a touch of heat from the rum.

We used Flor de Cana rum from Nicaragua, aged 18 years. Of course, the better the rum, the better the results: You’re only using a shot-glass full. Aged rum or dark rum is better than the gut-twisting cheap stuff.

Rum Vinaigrette

Here’s whatcha need:

Simple, right?! Basically, you whisk everything together. Feel free to add more rum than stated in the recipe (hiccup!)

The grilled steak and flame-licked tomatoes (fancy, eh!?) are cooked at the same time if you’re using an outdoor BBQ grill. Otherwise, you can roast the tomatoes in the oven while you pan-fry the steak.

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Grilled Steak and Tomato Salad with Rum Vinaigrette

Servings: serves 4 Prep Time: 5 minutes Cook Time: 10 minutes
Grilled Steak and Tomato Salad with Rum Vinaigrette Recipe

Ingredients:

For the steak:
1 pound flank steak (or steak of your choice)
2 teaspoons olive oil
Salt and freshly ground pepper
For the tomatoes:
1 pound cherry tomatoes (or tomatoes of your choice)
2 teaspoons olive oilFor the salad:
1 shot (3 tablespoons) good-quality rum
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper
1 head lettuce

Directions:

1) Preheat the grill to high heat. Lightly coat the steak with oil and grill 5 to 7 minutes on each side for medium-rare. Season the steaks immediately with salt and pepper. Let the steak rest while you prepare the salad.
2) Lightly coat tomatoes with oil and grill 3 to 4 minutes.
3) To make the dressing, whisk together rum, apple cider vinegar, mustard and olive oil and then season with salt and pepper.
4) If you're using flank or skirt steak, slice the steak across the grain. Serve steak and grilled tomatoes on top of lettuce and toss with rum vinaigrette.

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

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

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

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

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

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

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

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

Then I thinly slice.

and then matchstick-like strips.

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

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

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

What is Poppy Seed?

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

From McCormick Gourmet Enspiceopedia

BOTANICALLY SPEAKING

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

YUM FACTOR

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

GLOBETROTTER’S GUIDE

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

BELIEVE IT…OR NOT

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

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Chicken Sausage with Apple Slaw Recipe

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

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

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

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

Ingredients:

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

Directions:

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

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

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

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Greek Sytle Meatball Pasta http://steamykitchen.com/10660-greek-sytle-meatball-pasta.html http://steamykitchen.com/10660-greek-sytle-meatball-pasta.html#comments Wed, 18 Aug 2010 14:30:49 +0000 http://steamykitchen.com/?p=10660 A tasty spin on tradition Spaghetti and Meatballs recipe for Greek Style Meatball Pasta at SK on Tasty Kitchen

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A tasty spin on tradition Spaghetti and Meatballs recipe for Greek Style Meatball Pasta at SK on Tasty Kitchen

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Hawaiian Luau Burger http://steamykitchen.com/10122-hawaiian-luau-burger.html http://steamykitchen.com/10122-hawaiian-luau-burger.html#comments Wed, 23 Jun 2010 16:20:22 +0000 http://steamykitchen.com/?p=10122 Ted Reader is a man I’ve referred to as someone who tiptoes the fine line between genius and lunatic, and that’s exactly why I love this man. His cookbooks are big, bold and absolutely nuts. Ted just came out with king of all burger books – Napolean’s Everyday Gourmet Burgers. Meet Ted and the Ultimate Cheeseburger Melt. It’s as big ...

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Ted Reader is a man I’ve referred to as someone who tiptoes the fine line between genius and lunatic, and that’s exactly why I love this man.

His cookbooks are big, bold and absolutely nuts. Ted just came out with king of all burger books – Napolean’s Everyday Gourmet Burgers.

Meet Ted and the Ultimate Cheeseburger Melt. It’s as big as his head and includes 5 different cheeses and a side of heartburn.

The Schwarzenegger Burger has 2 bacon-covered sirloin/ground pork burgers on either side of a hot dog, grilled on a cedar plank. I’d make this just for giggles.

The Steak Oscar Burger is a bacon-wrapped beef tenderloin burger topped with lump crabmeat, asparagus and dijon mustard sauce.

The Halibut King Crab Burger includes wild rice, grated carrots, onions and red bell pepper on top of a broiche bun.

The over-the-top Billion Dollar Burger is made with smoked shredded beef brisket, foie gras, Kobe beef, Gentleman Jack Rare Tennessee Whisky. And that’s just the patty. Top the burger with a seared piece of foie gras, shaved truffles, caviar and surround with morel mushrooms.

So which one would you try?

I’m all over Ted’s Hawaiian Luau Burger – a pork patty topped with grilled pineapple, tomatoes, red onion and shaved smoked ham. The recipe for the Luau Burger is over at Steamy Kitchen on TLC.

Recipe for the Luau Burger is over at Steamy Kitchen on TLC.

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Pork Tenderloin with Warm Grilled Tomato Salsa http://steamykitchen.com/9098-pork-tenderloin-with-warm-grilled-tomato-salsa.html http://steamykitchen.com/9098-pork-tenderloin-with-warm-grilled-tomato-salsa.html#comments Sat, 12 Jun 2010 08:36:26 +0000 http://steamykitchen.com/?p=9098 Some people say that its hard pressed to find a meat leaner than chicken breast, and thankfully they are wrong. Dinners at our house would be as boring as the fourth hour of a chess game if this was true. The meat that might surpass you as being just as lean as chicken breast is pork tenderloin. No, silly, i ...

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Some people say that its hard pressed to find a meat leaner than chicken breast, and thankfully they are wrong. Dinners at our house would be as boring as the fourth hour of a chess game if this was true.

The meat that might surpass you as being just as lean as chicken breast is pork tenderloin. No, silly, i didn’t say pork belly or bacon, but the tenderloin, prized for it’s leanness and versatility. For you steak-lovers, it’s like the filet mignon of the pig, except ten times cheaper than it’s cow counterpart.

Buy an entire tenderloin, unwrap it, season with salt and pepper, throw it in the oven and cook for 20 minutes or until center reaches 150F (or blush pink.) While the pork is cooking, make this grilled tomato salsa from celeb chef  Marcus Samuelsson’s New American Table cookbook. Dinner’s done, totally healthy, checkmate.

Grilling the tomato for the “salsa” is genius – this warm sauce can be used for so many different applications, grilled chicken, pan-fried tofu, tossed in a salad, over fish, pan-fried pork chops, well – you get the point. You can do this on your outdoor grill or inside on a grill pan, like any of these (which is what we did for this recipe)

I’m a lucky gal, especially in this photo with Top Chef Winner Hosea Rosenberg!

We get to work together along with nutrition goddess Mitzi Dulan and Food Network’s $10 dollar dinners Melissa d’Arabian on the consumer advisory panel for the pork board (who represents both small and large farmers). We braved the Iowan winter earlier this year to meet up and eat. and drink. and eat. and drink some more.

 

 

 

 

 

 

 

$3,700 vs. $350 camera – which camera took which photo?

A fun little game! Same dish, 2 cameras and 2 photos. Can you tell which photo was taken from the point and shoot camera?

 

 

 

 

Okay now on to the recipe!

 

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Pork Tenderloin with Warm Grilled Tomato Salsa

Servings: Serves 4 Prep Time: 15 minutes Cook Time: 20 minutes
porktenderloin-1370

One more note about the pork tenderloin. Take a look at the package before salting. Some tenderloin is packaged in a brine solution, which contains salt already. If it does, you can just go easy on seasoning. If you're running out of time and can't wait the 20 minutes for roasting, go ahead and slice the pork tenderloin into 3/4" pieces and pan-fry until blush-pink in the middle.

The recipe for the Grilled Tomato Salsa is from Marcus Samuelsson's New American Table Cookbook.

Ingredients:

1 pound pork tenderlion
1/4 teaspoon kosher salt
freshly ground black pepper
2 teaspoons Dijon mustard
1/2 teaspoon honey
.
FOR THE SALSA
3 plum tomatoes, cut in half lengthwise
1/2 jalapeno pepper, seeded and ribs removed (if desired)
1 tablespoon olive oil
Juice of half a lemon
1 teaspoon white wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground black pepper
1 tablespoon mint, chopped
1 tablespoon basil, chopped
1 green onion, thinly sliced

Directions:

For the pork
Preheat oven to 350F.

Mix mustard and honey together. Smear the honey mustard mix on the pork tenderlion covering all sides. Season with the salt and pepper. Line a baking sheet with parchment paper and bake for 20 minutes or until the center reaches about 150F. Let rest for 10 minutes before slicing. Serve with the Grilled Tomato Salsa

For the Grilled Tomato Salsa
1. Heat a grill pan over high heat

2. Toss the tomatoes and jalapeno pepper with 1 tablespoon of the olive oil. place on the grill and cook for 3 to 4 minutes on each side. Remove from the grill and let cool.

3. Chopped the tomatoes and pepper. Combine with the lemon juice, vinegar, cumin, salt, pepper and the remaining olive oil in a medium bowl. Fold in the basil, mint and green onions.

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Bobby Flay’s Grilled Steak Sandwich with Steak Sauce Mayo http://steamykitchen.com/9691-bobby-flays-grilled-steak-sandwich-with-steak-sauce-mayonnaise.html http://steamykitchen.com/9691-bobby-flays-grilled-steak-sandwich-with-steak-sauce-mayonnaise.html#comments Wed, 02 Jun 2010 08:54:55 +0000 http://steamykitchen.com/?p=9691 Do you know who I love? This man, right here, B.Flay. I used to watch him on Food Network religiously, especially his grilling shows. I want his backyard. I want his kitchen! Wait, don’t tell me it was just a designed studio set! Well, I had a chance to ask Bobby Flay a few questions, courtesy of The Real Food ...

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Do you know who I love? This man, right here, B.Flay. I used to watch him on Food Network religiously, especially his grilling shows.

I want his backyard. I want his kitchen! Wait, don’t tell me it was just a designed studio set!

Well, I had a chance to ask Bobby Flay a few questions, courtesy of The Real Food Project, and gave a shoutout on Twitter to source the questions.

Bobby’s team answered them, so I have no idea if he really answered them or what….but heck, who cares….I’m 2 degrees away from B.Flay! 😉

For Bobby Flay’s Grilled Steak Sandwich Recipe and to read the questions/answers, head on over to Steamy Kitchen on TLC!

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Photo: Pork Tenderloin with Warm Grilled Tomato Salsa http://steamykitchen.com/9092-photo-pork-tenderloin-with-warm-grilled-tomato-salsa.html http://steamykitchen.com/9092-photo-pork-tenderloin-with-warm-grilled-tomato-salsa.html#comments Fri, 14 May 2010 19:05:37 +0000 http://steamykitchen.com/?p=9092 Easy roasted pork tenderloin (salt, pepper, smeared mustard on surface) and a warm grilled tomato salsa (mint, basil, green onion, olive oil, white wine vinegar). The salsa was recipe adapted from Marcus Samuelsson’s New American Table cookbook. Recipe for Roasted Pork Tenderloin with Warm Grilled Tomato Salsa.

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Easy roasted pork tenderloin (salt, pepper, smeared mustard on surface) and a warm grilled tomato salsa (mint, basil, green onion, olive oil, white wine vinegar). The salsa was recipe adapted from Marcus Samuelsson’s New American Table cookbook.

Recipe for Roasted Pork Tenderloin with Warm Grilled Tomato Salsa.

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Tomato Braised Cauliflower http://steamykitchen.com/7358-tomato-braised-cauliflower.html http://steamykitchen.com/7358-tomato-braised-cauliflower.html#comments Tue, 16 Feb 2010 21:11:20 +0000 http://steamykitchen.com/?p=7358 Believe it or not, I’ve been in a cauliflower rut. And you can bet that my kids have let me know, “awww…Mom…cauliflower AGAIN?” I think I’ve hit the household roasted cauliflower limit as that’s the only recipe that I’ve been cooking. My family is protesting. Ouch. So, it’s time for a change and this was a big one…but it certainly ...

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Tomato Braised Cauliflower

Believe it or not, I’ve been in a cauliflower rut. And you can bet that my kids have let me know, “awww…Mom…cauliflower AGAIN?”

I think I’ve hit the household roasted cauliflower limit as that’s the only recipe that I’ve been cooking. My family is protesting. Ouch.

So, it’s time for a change and this was a big one…but it certainly was a hit. The recipe is Tomato Braised Cauliflower – a simple Greek recipe from How to Roast a Lamb: New Greek Classic Cooking cookbook by Michael Psilakis that came out last year (highly recommend this book)

Another recipe I’ve made from this book is the Greek Burgers with Roasted Pepper Feta Spread <- stop right here and bookmark that recipe. It seriously will put you in a happy place.

And this Tomato Braised Cauliflower recipe will go just nicely with it. Get recipe at Steamy Kitchen on TLC.

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