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 Apr 2015 17:13:04 +0000 en-US hourly 1 http://wordpress.org/?v=4.2 Cauliflower Mashed “Potatoes” http://steamykitchen.com/20966-cauliflower-mashed-potatoes-recipe.html http://steamykitchen.com/20966-cauliflower-mashed-potatoes-recipe.html#comments Mon, 12 Mar 2012 05:17:44 +0000 http://steamykitchen.com/?p=20966 We recently went to Ruby Tuesdays for dinner and guess what? They have Cauliflower Mashed “Potatoes”!! It looks like mashed potatoes, its texture is similar to mashed potatoes and the taste is mashed potato-y enough to make those who are on the Paleo diet or low carb diet happy. When I made it for the family, they loved it but ...

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Mashed Cauliflower Potatoes Recipe

We recently went to Ruby Tuesdays for dinner and guess what? They have Cauliflower Mashed “Potatoes”!! It looks like mashed potatoes, its texture is similar to mashed potatoes and the taste is mashed potato-y enough to make those who are on the Paleo diet or low carb diet happy.

When I made it for the family, they loved it but all agreed that we shouldn’t call it Mashed “Potatoes” but just simply Mashed Cauliflower – it’s tasty on its own merit without having to degrade it to a quote-potato-end quote status.

Yummy Mashed Cauliflower Potatoes Recipe

I like the mashed cauliflower to be a little chunky (like I like my mashed potatoes) so instead of using an immersion blender, I just use a potato masher to mash and stir with the butter and sour cream.

A little chunky Mashed Cauliflower Potatoes Recipe

Top with chives (or whatever you normally like on your mashed potatoes) and you’ve got one heck of a side dish.

Mashed Cauliflower Potatoes Recipe with chives

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Cauliflower Mashed "Potatoes" Recipe

Servings: 4 Prep Time: 8 minutes Cook Time: 20 minutes
Cauliflower Mashed "Potatoes"

Ingredients:

1 head of cauliflower
3 tablespoons milk
1 tablespoon butter
2 tablespoons light sour cream
1/4 teaspoon garlic salt
freshly ground black pepper
snipped chives

Directions:

1. Separate the cauliflower into florets and chop the core finely.

2. Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.

3. Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like "mashed potatoes." Top with chives.

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Smoky Sweet Spicy Wings http://steamykitchen.com/13565-chipotle-cinnamon-wings-recipe.html http://steamykitchen.com/13565-chipotle-cinnamon-wings-recipe.html#comments Fri, 21 Jan 2011 11:12:42 +0000 http://steamykitchen.com/?p=13565 A couple of weeks ago, I headed over to Baltimore Maryland to get school on spices, along with my buds Jenny, Shauna and Nicole. What do you do at spice school? We eat, of course! Their amazing culinary team fed us every couple of hours, in fact, our meeting space was inside McCormick’s Asian kitchen (built-in wok!) and our “class” ...

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Chipotle Cinnamon Grilled Wings RecipeA couple of weeks ago, I headed over to Baltimore Maryland to get school on spices, along with my buds Jenny, Shauna and Nicole. What do you do at spice school? We eat, of course!

Their amazing culinary team fed us every couple of hours, in fact, our meeting space was inside McCormick’s Asian kitchen (built-in wok!) and our “class” was no more than 3 steps left of the kitchen.

Of the dozens of food and drinks that we sampled, my favorite were these Chipotle Chinnamon Baby Back Ribs. See that plate? I polished off half of that myself.

A lot of recipe developers and chef talk about “balancing flavors” – and these ribs are a perfect example of playing with the powerful punch of spice – sort of like the soundtrack to “The Perfect Storm”

::sweet (brown sugar) :: spicy & smoky (chipotle) :: warm (cinnamon and cocoa) :: salty (garlic salt) :: tangy (tomato paste)::

So I’ve re-created those flavors into the form of wings. We even threw them on the grill for more smokiness, but you can bake and broil for same effect.

About Chipotle Chile Pepper

What is Chipotle Chile Pepper? From McCormick’s Enspicelopedia:

BOTANICALLY SPEAKING

When green, this Capsicum annum is called jalapeño, a chile with distinctive sweet and acidic notes, along with a moderate level of heat. But when the pod is dried and smoked, it becomes a different animal altogether and is called chipotle. With a strong, smoky aroma and a deep brown color, chipotle pepper is available ground.

YUM FACTOR

Chipotle pepper is the quick way to put a hit of smoky, spicy, “Howdy Pardner!” flavor into anything from prepared mayonnaise, salsa and rubs to cornbread, bean dips, chili con carne and butter for glazing vegetables. Pair it with chili powder and cinnamon as a rub for the most memorable baby back ribs you’re likely to taste.

GLOBETROTTER’S GUIDE

Named for its hometown Jalapa in the Mexican state of Veracruz, jalapeño peppers are the raw materials from which chipotle pepper is made.

HOT OR NOT?

In the United States, the heat of chilies is measured in Scoville Heat Units. Sweet bell peppers score zero on the scale, while jalapenos hit the 2,500 – 4,000 range. Habaneros are reputedly one of the hottest peppers, reaching 100,000 to 300,000 Scoville Units. Some say, however, that certain varieties of African chilies are even hotter, most especially the tiny green gems known as bird’s eye peppers.

How to Easily Cut Chicken Wings

To easily cut a chicken wing, here’s my method — no wrestling needed.

Prop the wing with the backside facing you. Hold it up so that it forms a “V” on that first joint.  Now take your knife and cut straight down that “V”

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If you cut straight down the “V” you shouldn’t meet much resistance at all. It should go through pretty darn smoothly.

Same thing for the wing tip. Hold the wing to form V and cut straight down the middle.

Throw the flappers and the drumsticks in a bag, save the tips for stock. Pour marinade in bag.

Close it up, but keep air in the bag so that the wings can move around. Now SHAKE SHAKE SHAKE! It’s a good flabby arm workout. After the wings are all coated, open just a crack of the bag up, squeeze all the air out and seal.

Like this bowl? It’s Fire King Jadeite and if you’re not an eBay addict yet, this baby will surely make you one.

Chipotle Cinnamon Grilled Wings Recipe

A recipe so easy, that even Andrew made it on television last week. That’s him right there at the Daytime studio, standing on a box with host Cyndi.

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Smoky Sweet Spicy Wings Recipe

Servings: 6 as appetizer Prep Time: 5 Cook Time: 30 minutes
chipotle-cinnamon-grilled-wings-recipe-6438.jpg

a.k.a Warm Sweet & Spicy Wings. If you're interested in using the same McCormick Gourmet Collection spices, here's what I used: McCormick Gourmet Collection Garlic Salt, McCormick Gourmet Collection Chile Pepper, Chipotle, McCormick Gourmet Collection Cinnamon, Saigon

Ingredients:

1/4 cup apple juice
1 tablespoon tomato paste
2 tablespoons firmly packed brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon garlic salt
3/4 teaspoon chipotle powder
1/2 teaspoon ground cinnamon
3 pounds chicken wings, separated, wing tips saved for another use

Directions:

In a bowl, mix together all of the ingredients to form a thick marinade. Place wings and marinade into large sealable plastic bag. Toss to coat evenly. Marinate in refrigerator for 45 minutes up to overnight.

To cook on grill: Preheat grill, Turn one side of the grill to high heat, the other side on medium-low heat. Grill wings on high heat until the wings starts to caramelize and you get some
black grill marks, flip the wings and repeat. Move them to the cool
side of the grill, cover and cook for 20 minutes until the wings are cooked through.

To cook in oven: In oven: Preheat oven to 400F. Line a baking sheet with parchment paper
or tin foil (this is an important step unless you want to spend an hour
scrubbing your pan after cooking). Lay wings on parchment paper or tin foil. Bake for 15
minutes, flip the wings and bake for another 15 minutes.

If you want, you can move rack near 8-inches to top and broil the wings for 2 minutes to caramelize even further. Just keep an eye on them to make sure they don't burn.

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Grilled Fish Tacos with Roasted Corn and Pepitas http://steamykitchen.com/1528-grilled-fish-tacos.html http://steamykitchen.com/1528-grilled-fish-tacos.html#comments Fri, 10 Oct 2008 12:25:40 +0000 http://steamykitchen.com/blog/?p=1528 I’m currently in Mexico at the beautiful ClubMed Ixtapa resort with my good friend, Diane of WhiteOnRiceCouple and my brother. It would be silly to call this a “work trip,” since we’ve done more relaxing, napping, eating and drinking than actually working, but I guess that’s the whole point of ClubMed, right? They’re hosting us for a wonderful Food and ...

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Grilled Fish Tacos with Roasted Corn and Pepitas

I’m currently in Mexico at the beautiful ClubMed Ixtapa resort with my good friend, Diane of WhiteOnRiceCouple and my brother. It would be silly to call this a “work trip,” since we’ve done more relaxing, napping, eating and drinking than actually working, but I guess that’s the whole point of ClubMed, right? They’re hosting us for a wonderful Food and Wine festival and I’ll be posting more when I return. In the meantime, enjoy this recipe for Grilled Fish Tacos with Roasted Corn and Pepitas.

***

All my friends from “not-Florida” and are gushing about their cozy Fall dishes, how it’s time to break out the dutch oven and that finally, they can start wearing boots without looking like a summer fashion faux-pas. And I’m just here loungin’ in my swimsuit, sipping iced tea, toes dangling a $3 flip-flop and beaming from ear to ear, gently shaking my head.

Don’t get me wrong, I love long braises and warming stews, but Fall is just starting to breeze in and it’s still too damn hot to turn my kitchen into a sauna. Fall is finally grilling time. Oh, sure, we grill plenty during the summer, but pity the poor person with grilling duty outside in the middle of the sweltering, suffocating summer heat, which usually is my husband. It’s worse especially when we have a dinner party and I have to hand him his sunglasses, hat, sunscreen and a mountainous platter of foods to be grilled.

I get the glare. He heads outside.

And then we air-conditioned folks feel all guilty for leaving the lone man outside (but not guilty enough to join him), huddle right in front of the patio sliding glass door and give him the occasional smile-nod and thumbs up to make him feel like he’s still part of the party.

Fall is time when that dinner party heads outside, guests hover around the smoking grill, husbands gets the congratulatory slaps on the back, beers are passed around and all is well and dandy. That is…until I am forced back inside the very lonely kitchen to finish off a dish on the stovetop that couldn’t be grilled and to assemble that salad last minute so it can be served chilled.

My husband strolls towards the glass door, entourage behind him, raises his drink towards me and smirks.

***

Grilled Fish Tacos recipe

Grilled Fish Tacos with Roasted Corn and Pepitas Recipe

Buy firm fleshed fish at leat 3/4″ thick, otherwise the fish will come apart on the grill. If using thinner fillets, cook the fish in a frying pan. You can still stay outdoors – just use your frying pan directly on the grill grates. To prevent the fish from sticking to the grill grates, make sure your grates get a good scrubbing. You can also pour a little oil on a wad of paper towels and wipe on the grates. The fish will be coated in some olive oil to also prevent sticking. This recipe was inspired by Jim of The Lucky Pelican in Lakewood Ranch, where I had the best fish tacos outside of San Diego.

Recyclable plates made of pressed fallen leaves from Verterra. These biodegradable plates are so cool – they are oven, microwave and dishwasher safe. Time.com has a slideshow on how they are made.

1 1/2 pounds firm fleshed fish fillet, 3/4 inch thick (I like grouper or mahi-mahi)
3/4 teaspoon garlic salt
1/2 teaspoon paprika
2 teaspoons olive oil
1 ear corn, shucked
1 large tomato, 1/4″ dice
1/4 teaspoon salt
1 tablespoon finely chopped cilantro
8 corn tortillas
1/2 cabbage, shredded
2 limes, cut into wedges
1/4 cup pepitas or roasted pumpkin seeds

For the sauce (stir together)
1 cup light sour cream
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon ancho chili powder (substitute with regular chili powder)

Preheat your outdoor grill. Cut the fish into 8 thick strips, about 1″ wide x 4″. You’ll be using 1 fish fillet per taco, 2 tacos per person. On a plate or bowl, toss the fish with the garlic salt, paprika and olive oil. Brush a bit of the oil onto the corn on the cob. Grill the corn on the grill over direct heat, rotating a few times.

Three minutes after starting the corn, it’s time to grill the fish for 2-4 minutes each side, depending on thickness of the fish. During the last 2 minutes of grilling, throw the corn tortillas on the grill, flipping halfway. The corn, fish and tortillas should be ready around the same time.

Use a serrated knife to cut the kernals off the cob. Toss with the tomato, salt and cilantro. Assemble tacos with cabbage, a piece of fish, a spoonful of sauce, grilled corn/tomato, a squeeze of lime and a sprinkling of pepitas.

Serves 4

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