Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Korean BBQ Baby Back Ribs Recipe http://steamykitchen.com/27330-korean-bbq-baby-back-ribs-recipe-video-2.html http://steamykitchen.com/27330-korean-bbq-baby-back-ribs-recipe-video-2.html#comments Sat, 04 Jul 2015 14:03:44 +0000 http://www.steamykitchen.com/?p=27330 The nearest good Korean BBQ restaurant is over an hour drive away, simply too far when the best accompaniment to Korean BBQ is several super-cold OB beer alternating with sips of chilled soju (Korean rice alcohol, like Japanese sake).

That's why we love making Korean food at home, but it also means that I have to . . .

The post Korean BBQ Baby Back Ribs Recipe appeared first on Steamy Kitchen Recipes.

]]>

Korean Kalbi Baby Back Ribs Recipe

 

In this recipe, you’ll learn:

  • Slather ribs with Korean BBQ flavors: sweet, ginger-garlic soy glaze
  • 10 minute prep time for fool-proof baby back ribs
  • Secret trick to the most tender baby back ribs
  • Cooks in oven, easy cleanup

The nearest good Korean BBQ restaurant is over an hour drive away, simply too far when the best accompaniment to Korean BBQ is several super-cold OB beer alternating with sips of chilled soju (Korean rice alcohol, like Japanese sake).

That’s why we love making Korean food at home, but it also means that I have to modify ingredients and cooking methods a bit. You might be more familiar with Bulgogi, a popular Korean BBQ dish that features shaved rib-eye beef slices marinated in mixture of soy sauce, brown sugar and sesame seeds. But the lesser known dish is Kalbi, or thinly sliced bone-in beef short ribs flavored in a similar marinade. Bulgogi and Kalbi are both cooked over an open flame – usually hot charcoal set in the middle of the table!

korean-kalbi-baby-back-ribs-recipe-9356

I’ve modified the Korean BBQ Kalbi recipe to use easy to find pork ribs to make Korean BBQ Baby Back Ribs, since my grocery store doesn’t carry the short ribs cut like this. Regular beef short ribs that are available are too chunky and clunky to eat by hand. Baby back ribs are perfect – tender, flavorful and simple to cook.

Oh, and I’m not about to carve out the middle of my dining table to install a charcoal grill, so we’re going with a simpler technique – the oven.

But firstlearn from my mistake

The first time I played with this recipe, it was a disaster. Not the recipe, but the oven was a crazy mess. I had cooked the baby back ribs on a cookie sheet, thinking it was the perfect size to fit 2 racks of ribs.

Korean Kalbi Baby Back Ribs Recipe

Unfortunately, I failed to remember that baby back ribs are JUICY and release a lot of FAT when cooking. Guess where that all ended up? All over the bottom of my oven where it then sizzled and burned. Burning fat in a hot oven is just not a good combo. While my family enjoyed the ribs for dinner, I spent the better part of the evening trying to scrub off all of the black, burned spots.

So, learn from my hot mess. Use a roasting pan at least 2-inches high.

Korean Kalbi Baby Back Ribs Recipe

 

Korean BBQ Baby Back Ribs Recipe Video

Yum
Print

Korean BBQ Baby Back Ribs

Servings: 4-6 Prep Time: 10 minutes Cook Time: 95 minutes
korean-kalbi-baby-back-ribs-recipe-9360-640x800

Ingredients:

6-7 pounds baby back ribs
salt & freshly ground black pepper
1/2 onion, grated
3 cloves garlic, finely minced
2 teaspoons grated fresh ginger
2 tablespoons honey
1/4 brown sugar
1/4 cup soy sauce
1 tablespoon sesame seeds
1 teaspoon dark sesame oil
1 stalk green onion, chopped
2 tablespoons rice vinegar (or white/cider vinegar)

Directions:

Heat oven the 375F. (optional) Using a butter knife to pry it up, separate the membrane from the back of the ribs and discard. Generously season both sides of the ribs with salt and pepper. Wrap the ribs in foil, meaty side up and seal completely. Bake for 90 minutes. To make the Korean Kalbi sauce, mix together the remaining ingredients in a bowl. After the ribs are cooked, remove from the oven and carefully open up the foil -- be careful of the hot steam! Slather 3/4 of the Korean Kalbi sauce on the tops of the ribs. Place the oven rack in the top third of the oven and heat the broiler to high. Put the ribs back in the oven, foil still open, and broil until the sauce bubbles and caramelizes, about 3-5 minutes. Keep a watch on the ribs – it's so easy to burn them! Just before serving, pour the remaining Korean Kalbi sauce on top of the ribs.

The post Korean BBQ Baby Back Ribs Recipe appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/27330-korean-bbq-baby-back-ribs-recipe-video-2.html/feed 4216
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 ...

The post Thai Grilled Shrimp with Black Pepper Sauce appeared first on Steamy Kitchen Recipes.

]]>
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!

kitchen-remodel-2779

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

Yum
Print

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

 

The post Thai Grilled Shrimp with Black Pepper Sauce appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/37993-thai-grilled-shrimp-with-black-pepper-sauce-recipe.html/feed 13
Pad Thai Zoodles Recipe http://steamykitchen.com/37769-pad-thai-zoodles-recipe.html http://steamykitchen.com/37769-pad-thai-zoodles-recipe.html#comments Wed, 01 Oct 2014 18:23:41 +0000 http://steamykitchen.com/?p=37769   Before I get into the recipe, I wanted to give you a quick peek at the Daytime TV studios where I tape cooking segments at. It’s a show that’s syndicated in nearly 200 markets in the US with hosts Cyndi Edwards and the incredibly funny Jerry Penacoli (formerly of EXTRA.) My cooking segments are around 4 minutes-ish long. We tape ...

The post Pad Thai Zoodles Recipe appeared first on Steamy Kitchen Recipes.

]]>
 

Before I get into the recipe, I wanted to give you a quick peek at the Daytime TV studios where I tape cooking segments at. It’s a show that’s syndicated in nearly 200 markets in the US with hosts Cyndi Edwards and the incredibly funny Jerry Penacoli (formerly of EXTRA.) My cooking segments are around 4 minutes-ish long. We tape the segment and then it gets aired 2 or 3 days after that, depending on the market.

The studio is HUGE. This is just a picture of the back half.

 

pad-thai-zoodles-recipe-7791

 

Here’s another angle. I’m fascinated by the ceiling – every available inch is covered by cables that hold up lights, speakers and I have no idea what else is hidden up there.

 

pad-thai-zoodles-recipe-7792

 

This is from the kitchen, looking out towards the cameras. There are 3 cameras, but I pretty much don’t look straight at the camera, except for at the beginning (intro and saying hi) and at the end (saying goodbye.) My focus is on the food and cooking alongside and chatting with the co-host.

The cooking segment is divided into 4 parts:

Hello
Demo/Cook
Taste
Goodbye

 

pad-thai-zoodles-recipe-7795

 

But just because I’m not LOOKING at the camera, doesn’t mean that I ignore them! Quite the contrary. I always know with my peripheral vision which camera is on (see that red light on top of the middle camera?)

When I’m cooking and need to show something, I have to keep in mind to stop, make sure the camera gets it and hold my hands still while I’m still talking and cooking. That prevents you, the viewer, from getting all dizzy trying to follow my hands!

Whether or not my cooking is done, time over is time over! Daytime doesn’t like to re-record or “cut” – we go with the flow and do it all in one take. Unless there’s a oopsie with a camera. Even if *I* make a mistake or don’t finish cooking in time – there’s no re-do!

That’s what I love, though. Learning to tape cooking segments this way has trained me to let go of perfection. In fact, if you happen to see the segment tomorrow or Friday, you’ll see that not only did I forget an ingredient (cilantro) but also made a MASSIVE mess trying to get the Pad Thai Zoodles on the stupid plate! LOL. The co-host, Cyndi and I laughed about it on-camera and just let it slide.

It makes the show a lot more natural, less “scripted” (nothing is scripted and there is no teleprompter other than the intro and the exit.) I’ve also trained myself to mentally walk through the recipe backwards to see what I have to prep or cook beforehand, so that we end up perfectly on time. For this recipe, I had to pre-cook the tofu. I also pre-spiralized the “zoodles” so we had a batch ready to go into the wok. So I started cooking while Cyndi was zoodling away with the zoodle-maker, called the Paderno 4-Blade Spiralizer magical machine.

If for some reason, Rob waves his 2-minute fingers at us, and there’s NO WAY that I’ll be done in those 2 minutes, I’ll either:

  • Cut out steps or some ingredients, just get something to taste*
  • Freak out

Just kidding. I don’t freak out. One time, the chicken was not cooked through, it was obvious that it wasn’t cooked through, but time was up and it was the “taste” time. I ended up saying, “So Jerry, we are running out of time, the chicken needs to cook for another couple of minutes. Here. take a fork and give the vegetables and the sauce a try!” We proceeded to dip into the pan (it was a one-pan dish) and tasted NOT-CHICKEN. This way, Jerry had something to say about the flavor for the camera. I hope I didn’t give him salmonella or gastroenteritis.

Sooooo, enough about the TV! What about the food that I came here for????

This was the recipe I made on-air, but I had to re-create it for the photo shoot on a little camping stove in my backyard (Less than 1 week before I get a real kitchen back!)

By the way, my cilantro looks very parsley-ish, We grow both. I wonder if they cross-pollinate and now I’ve just created Cilantrey or Partro. Or, as my friend, Cheri, would call it, “You-Ruined-The-Parsley.”

PAD THAI

 

The JERF Analysis

JERF is “Just Eat Real Food”

JERF

Tofu
Eggs
Green Onion
Garlic
Ginger
Carrots
Zucchini
Lime
Peanuts
Cilantro

Not-JERF

Thai Kitchen Pad Thai Sauce (though we are only using 3 tablespoons of the sauce)

__

 

*I haven’t done enough research on cooking oils yet to put them in a category.

I don’t mind using Prepared Pad Thai Sauce – or any shortcut sauce as long as the JERF column is significant. This recipe serves four, so 3 tablespoons of the sauce isn’t a deal-breaker. HOWEVER, if you want to stay JERF, go check out Todd and Diane’s version of Pad Thai Zoodles! They make their sauce from scratch, with ketchup, fish sauce, vinegar, etc.

The Zoodle Machine a.k.a. Spiralizer

This is what I used to make the zucchini noodles: the Paderno 4-Blade Vegetable Spiralizer

paderno-4-blade-spiralizer

 

I had previously done a video review of the Paderno 3-Blade (earlier model) and other options – here’s the Spiralizer Review Video. This new 4-Blader is even better – extra blade to cut angelhair sized zoodles and a metal rod so that you can make those carnival-style potato chips on a stick.

The Paderno 4-Blade Spiralizer price is $49.95 on Amazon. It’s a must-by if you plan on making a lot of zoodles. If you think it’s a once-in-a-while thing, you might want to consider one of my most-used tools in the kitchen – the Oxo Julienne Peeler for $10 – it’s smaller, fits in a drawer, cheaper.

 

How to cook Pad Thai Zoodles

I’m a crispy-crunchy tofu-lover. To make sure they stay crispy-crunchy, you have to cook them separately and remove the tofu from the pan so that they don’t drown in the sauce or vegetables.

Toss them in a little oil, add to hot pan, Brown on each side. This takes 1-2 minutes per side. But it’s worth the wait.

 

pad-thai-zoodles-recipe-2670

 

Remove them from the pan

Next up, the eggs! Look how beautiful our hens’ eggs are. The yolks are so bright, vivid, vibrant.

 

pad-thai-zoodles-recipe-2674

 

Give ’em a good scramble. Then remove them from the pan.

 

pad-thai-zoodles-recipe-2676

 

Why remove the eggs? Good question:

1. I like my eggs to be perfectly cooked, firm, separate from the rest of the stir-fry.

2. If I cook the eggs first, and then add everything else, the eggs will be overcooked. Plus, the “everything else” will be drowned by the wetness of the eggs. I want the “everything else” to have its own time in the wok, its own chance to fry in the cooking oil. Eggs are oil-hoggers.

3. If I cook all the vegetables first, then add the egg, then the raw egg will just “coat” the vegetables, making giant, soggy mess.

4. I could do this: Cook the aromatics (ginger, garlic, green onion), then cook the carrots, then zucchini. Then make a nice big hole in middle of wok, dribble in just a bit of cooking oil. Add eggs and scramble the eggs in that empty space. Once the eggs firm up, thoroughly mix all of the stir fry together and incorporate the cooked eggs.

HOWEVER – zucchini noodles cook way too fast. They are best cooked 80% of the way so that you still get some nice texture and bite. Soggy, overcooked zucchini becomes watery. Bad.

So to be on the safe side, I cook the eggs separate. You’ll see when I add them back into the pan later.

Once eggs are out, use a paper towel and just do a couple of swipes to clean the wok. Swirl in the remaining cooking oil, just a tiny bit, and add in the aromatics: ginger, garlic, green onion. Let that stir fry in the oil until crazy fragrant. This takes about 15-30 seconds.

 

pad-thai-zoodles-recipe-2680

 

By the way, the reason we only use 3 tablespoons of prepared Pad Thai sauce (and not the entire jar) is because we’re amping up the “aromatics” and flavor with the garlic, ginger and green onion.

Add in the carrots to the pan and stir fry. *NOTE I didn’t use the Paderno Spiralizer to cut these carrots (I chose to just buy a bag of matchstick cut carrots to save time) – because in order to use the spiralizer effectively, the carrots have to be FAT. My store carries wimpy organic carrots. The carrots from our garden are too skinny.

 

pad-thai-zoodles-recipe-2681

 

Cook for a minute or so – carrots take longer than zucchini to cook, so I add carrots in first. The secret to wok-cooking is knowing when to add ingredients. If I had added in the zucchini at the same time as the carrots, the zucchini would be overcooked while waiting for the carrots to catch up.

Now add in the zucchini zoodles.

 

pad-thai-zoodles-recipe-2683

 

Toss very well, let it stir fry for a bit until you start seeing the zucchini change color from opaque to just beginning stages of slightly transluscent. Zucchini cooks fast, so this doesn’t take long.

Add in the Pad Thai sauce – I use Thai Kitchen Pad Thai Sauce (gluten free, dairy free, but it does contain fish sauce, so not vegetarian.) It’s on the sweet side, so if you feel like you need more salty flavor but not sweetness, try adding a few sprinkles of fish sauce or soy sauce.

 

pad-thai-zoodles-recipe-2685

 

Add in the tofu and the eggs. Toss! Toss! Toss!

 

pad-thai-zoodles-recipe-2687

To finish, squeeze in some fresh lime juice. (Toss again), Top with peanuts and cilantro. Serve with more lime wedges and some hot sauce!

On the TV segment that I taped, I used a new product that I just got from Rodelle. Sriracha Seasoning!!

pad-thai-zoodles-recipe-2710

 

It is like an explosion of spice, garlic, salty, sweet, tangy. When we did our “taste” on air, both Cyndi and I said, “WOW!”

The good: Adds a POW of flavor. Ingredients that I can pronounce: sugar, salt, spices, garlic, vinegar powder (maltodextrin + distilled white vinegar), citric acid, soybean oil.

The bad: Sugar is the first ingredient, but since it’s a spice, you’re only using 1/4 teaspoon per serving.

I can’t wait to try this as a dry rub for shrimp on the grill, well….anything on the grill. I’m sure it will be wonderful on a roast too!

What I used to make Pad Thai Zoodles

Thank you for using my affiliate links! :-)

The magical Paderno zoodle machine. See my video review of different spiralizers here

The highly recommended Oxo Julienne Peeler that I love, love, love

The Sriracha spice blend:

My favorite wok:

Pad Thai Zoodles Recipe

Yum
Print

Pad Thai Zoodles

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
pad-thai-zoodles-recipe-2

The prepared Pad Thai sauce is sweet. Start with 3 tablespoons of the sauce and if you feel like you need more salty (but not sweet), add a teaspoon of fish sauce or soy sauce. If you enjoy more sweet, add another tablespoon of the Pad Thai sauce.

Ingredients:

8 ounces extra firm tofu, cubed
2 tablespoons cooking oil, divided
2 eggs, beaten
1 stalk green onion, cut into 2" lengths
1 clove garlic
1 teaspoon fresh grated ginger
1 cup matchstick cut carrots
3 large zucchini, cut into noodle spirals
3 tablespoons prepared Pad Thai sauce (or more, depending on taste)
1 lime, halved (use 1 half for step 5, cut other half into wedges for serving)
1/4 cup chopped peanuts
sprigs of cilantro, minced

Directions:

1. Pat the tofu very dry with paper towels. Toss just 1 tablespoon of the cooking oil with the tofu. Heat a wok over high heat. When hot, carefully slide the tofu (be careful of any splatters). Brown all sides of tofu, about 1-2 minutes each side. Remove tofu to plate and set aside.

2. With a paper towel, wipe the wok clean. Swirl in just half of the remaining cooking oil and turn the heat to medium-high. When hot, add in the eggs and scramble. Remove the eggs to to the tofu plate and set aside.

3. Return wok to medium-high heat. Swirl in the last of the cooking oil and turn heat to medium-high. When hot, add in the green onion, garlic and ginger. Cook for 15 seconds, until fragrant.

4. Turn heat to high and add in the carrots. Toss and stir fry for 1 minute. Then add in the zucchini noodles. Toss well and when zucchini begins to soften (about 1 minute), then stir in the Pad Thai sauce. Add in the eggs and the tofu. Toss, cook for 2 minutes. Taste and add additional sauce if desired.

5. Squeeze a little lime on top, top with chopped peanuts and cilantro. Serve with additional lime wedges.

 

The post Pad Thai Zoodles Recipe appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/37769-pad-thai-zoodles-recipe.html/feed 14
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, ...

The post Asian Rice Noodle Salad with Steak Recipe appeared first on Steamy Kitchen Recipes.

]]>
asian-noodles-steak-recipe-2407

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!

Screen Shot 2014-07-31 at 12.53.42 PM
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.

Yum
Print

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.

The post Asian Rice Noodle Salad with Steak Recipe appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/37270-asian-rice-noodle-salad-with-steak-recipe.html/feed 11
Mom’s Chinese Chicken Soup http://steamykitchen.com/37127-moms-chinese-chicken-soup-recipe-video.html http://steamykitchen.com/37127-moms-chinese-chicken-soup-recipe-video.html#comments Tue, 22 Jul 2014 14:40:45 +0000 http://www.steamykitchen.com/?p=37127 Hi! I’m Andrew Hair, the older brother. I just turned 11 years old last week and my Mom asked me to pick a recipe to make for you. I chose Mom’s Chinese Chicken Soup. Actually, to tell you the truth, it’s Po-Po’s (grandma) Chinese Chicken Soup. I don’t know why my Mom took credit for it. HAHA. I like this ...

The post Mom’s Chinese Chicken Soup appeared first on Steamy Kitchen Recipes.

]]>
chicken-soup-andrew-2006Hi! I’m Andrew Hair, the older brother. I just turned 11 years old last week and my Mom asked me to pick a recipe to make for you.

I chose Mom’s Chinese Chicken Soup. Actually, to tell you the truth, it’s Po-Po’s (grandma) Chinese Chicken Soup. I don’t know why my Mom took credit for it. HAHA.

I like this soup because it tastes yummy, it’s clear, there’s no vegetables and it reminds me of Po-Po. The difference between Po-Po’s version and Mom’s version is that Po-Po likes to use chopped, itsy-bitsy green onion to garnish. Mom likes to use cilantro leaves.

I DON’T LIKE CILANTRO.

I repeat, I DON’T LIKE CILANTRO.

So, you might want to use green onions.

The recipe is below! Don’t forget to watch the video that I made too! And don’t use cilantro!

andrew--2

moms-chinese-chicken-soup-recipe-2046

Mom Says Don’t use the Liver

Don’t use liver because it changes the taste of the soup and makes the soup cloudy and gritty. Mom learned this from my Po-Po (grandma). Liver is nasty anyways. Blech.

 

Mom’s Chinese Chicken Soup Recipe Video

***

(Mom wrote this part below)

Why I love electric pressure cookers

1) Electronic timer ensures that I don’t overcook, cook delay is convenient

2) Safer than stove-top – lid won’t open unless de-pressurized

3) Frees up stove-top

4) I can set everything up in morning and come home to finished dish that’s ready to eat. I don’t have to babysit the pressure cooker.

5) Keep warm function

6) Release pressure quickly – if you don’t want to wait for the pressure to come down naturally, you can switch the knob to release pressure.

Why I love Fagor 3-in-1 Multicooker

Several years ago, I purchased the Fagor 3-in-1 Multicooker from Amazon. I used it weekly to make soups, roasts and beans. It’s still running strong!

I love this particular model from Fagor because it’s affordable for $99 and it’s multi-functional. Pressure cooker, slow cooker and rice cooker in one. With limited space in my kitchen, I love tools that can do more than one job.

The Fagor 3-in-1 also includes a “BROWN” function which basically is high heat to brown your meats prior to cooking. Previously, I had to brown my meats in a separate pan on the stove, add browned meat into slow cooker. Then wash my pan. Now, all the browning happens in the pot, whether I’m slow cooking or pressure-cooking.

Most of the time, I cook rice in the microwave or in my rice cooker. But the Fagor 3-in-1 includes a function to quickly and accurately cook long grain rice, short grain rice, wild rice, brown rice and risotto in a much shorter time than on the stovetop (or rice cooker).

Two big thumbs up.

 

Yum
Print

Mom's Chinese Chicken Soup Recipe

Servings: 3 quarts Prep Time: 5 minutes Cook Time: varies
andrew--2

Directions for pressure cooker, slow cooker and stovetop below.

Ingredients:

2 pounds chicken parts (not liver)
1 stalk green onion
1 big knob of ginger
4 garlic cloves
bunch of cilantro stems onlysalt or fish sauce
    to taste

Directions:

    PREP

-Clean the chicken parts, trimming excess fat
-Thinly slice ginger (no need to peel), peel and smash garlic, cut green onion into 3" pieces.
-Place all ingredients into a large pot. Fill pot with water to cover ingredients (~14 cups).

    COOK IN PRESSURE COOKER
    Set pressure cooker to cook under high pressure for 30 minutes. (It will take time to bring up to pressure. Once it is at pressure, cook 30 minutes. Let pressure release naturally or release the steam following manufacturer's instructions)


      COOK ON STOVE

    Bring pot to boil, then turn heat to low. Cover pot, leaving a little opening (I use a wooden spoon or spatula to prop up lid). Simmer for 2 hours.


      COOK IN SLOW COOKER

    Set slow cooker to low for 6-8 hours or high 4-6 hours.


      FOR ALL

    When the soup is done, skim the top and discard. Use a slotted spoon to remove the chicken parts, ginger, garlic and green onion (discard). Season with salt or fish sauce to taste (start with 1 tablespoon and add more if needed)

p-chinese-chicken-soup-recipe-2051

The post Mom’s Chinese Chicken Soup appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/37127-moms-chinese-chicken-soup-recipe-video.html/feed 23
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 ...

The post Vietnamese Spring Rolls with Orange-Almond Sauce appeared first on Steamy Kitchen Recipes.

]]>
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.”

Screen Shot 2014-04-21 at 2.38.56 PM

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

Yum
Print

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.

 

The post Vietnamese Spring Rolls with Orange-Almond Sauce appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/34185-vietnamese-spring-rolls-with-orange-almond-sauce-from-the-blender-girl-recipe-video.html/feed 32
Chinese Clay Pot Rice Recipe http://steamykitchen.com/34175-chinese-clay-pot-rice-recipe-video.html http://steamykitchen.com/34175-chinese-clay-pot-rice-recipe-video.html#comments Mon, 28 Apr 2014 17:58:12 +0000 http://www.steamykitchen.com/?p=34175   Before my Mom came to visit, she sent a care package full of foodie goodies, and instructed me to save them for when she comes to visit. I knew exactly what that meant – Mama’s gonna cook for me! In the package were Chinese Preserved Pork Belly and Chinese Sausage. Sure enough, Mom announced she was making “Chinese Clay Pot Rice” for dinner ...

The post Chinese Clay Pot Rice Recipe appeared first on Steamy Kitchen Recipes.

]]>
 

chinese-clay-pot-rice-recipe-pint

Before my Mom came to visit, she sent a care package full of foodie goodies, and instructed me to save them for when she comes to visit.

I knew exactly what that meant – Mama’s gonna cook for me! In the package were Chinese Preserved Pork Belly and Chinese Sausage.

Sure enough, Mom announced she was making “Chinese Clay Pot Rice” for dinner the day after she arrived!

Chinese Clay Pot Rice Recipe

Normally, a clay pot is used (duh! hence the name) but since I didn’t have a clay pot (broke mine during the move) – we decided to experiment with making Chinese Clay Pot Rice in the rice cooker (shortcut cheater method) and also on the stovetop in a heavy-bottomed pot (like cast iron or Le Creuset). This type of pot will ensure that the rice cooks evenly and does not burn.

There’s a a fine line between “crispy” and “burnt” rice! If you’re using a clay pot or a pot on a stove, you can get a really nice bottom crust (the best part!) that all the kids fight over.

The homemade Chinese Sweet Soy Sauce that is poured over the rice. Everything is super-easy to cook. The sauce takes 5 minutes to make. The Chinese Pork Belly and Chinese Sausage cook with the rice in the same pot.

Chinese Clay Pot Rice Recipe

The Chinese Cured Pork Belly or “Chinese Style Cured Pork Strips” by Kam Yen Jan is what we used. It’s actually a preserved and cured ingredient (kind of like Chinese version of smoked bacon!) so just like the Chinese sausage, it keeps for several months in the refrigerator (as long as you don’t open the package).

They are both found at Asian markets.

chinese-pork-belly

Watch the video to learn how to make Mom’s Chinese Lay Pot Rice Recipe with Sweet Soy Sauce!

Chinese Clay Pot Rice with Sweet Soy Sauce Recipe Video

 

***

Yum
Print

Chinese Clay Pot Rice Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 25 minutes
chinese clay pot rice recipe-1447

Recipe from Mama Ruthie! There are 2 versions of this recipe below - one for cooking on the stovetop and one for cooking in the rice cooker. The rice cooker method won't give you the super-coveted crispy burnt rice on the bottom of the pot - but it is definitely much easier to make.

You can find Chinese pork belly and Chinese sausage at the Asian market - they last for a long time! Buy a couple of packages and keep in the refrigerator. The Chinese rice wine is cooking wine made from rice. Substitute with dry sherry.

Ingredients:

FOR THE SWEET SOY SAUCE
2 tablespoons cooking oil
2 shallots, thinly sliced
1 thumb-sized piece of ginger, peeled and thinly sliced
3 tablespoons brown sugar
1 cup soy sauce
1/4 cup Chinese cooking rice wine
1 tablespoon sesame oil
----------------------------
FOR THE CLAY POT RICE
1 package Chinese sausage
1 package Chinese cured pork belly 
2 cups long-grain raw rice (I like jasmine rice)

Directions:

1. Make the Sweet Soy Sauce:
Heat a small sauce pot over medium heat with cooking oil. When hot, add in the shallot and the ginger and fry until browned but not burnt, approximately 3-5 minutes. The shallots should be shriveled, darker brown (just not black). Remove the shallots and ginger (as much as you can). The remaining oil will now be flavorful. Don't throw away the crispy shallots! Use this as a topping for salad, fried rice, vegetables, etc. The ginger can be discarded.

To the oil, add in the sugar, soy sauce and rice wine. Bring to a simmer and then turn the heat to low. Let simmer for 2 minutes. Turn off heat and pour in the sesame oil. Let cool completely before storing in a jar. Lasts up to 4 months in refrigerator.

2. Make the Clay Pot Rice

IF COOKING IN RICE COOKER
Place the rice in the rice cooker pot. Fill pot halfway with water and use your hands to swish the rice. Carefully pour out the water. Repeat 2-3 more times until the water is just barely cloudy. Pour in water until it reaches your knuckle. Use this Chinese method to measure water. Lay in the Chinese sausage and pork belly strips. Set rice cooker to cook. When cooking complete, remove pork belly and Chinese sausage and slice thinly on the diagonal. Serve with rice Sweet Soy Sauce drizzled on top.

IF COOKING ON STOVETOP
To the pot (preferably clay, cast iron, enameled cast iron or some kind of heavy-bottomed pot), add in the pork belly and Chinese sausage. Turn the heat to medium-high. As the pot heats up, the pork and sausage will slowly begin to release its fats (yum!). Cook for 2 minutes, then flip the pork and sausage and cook the other side. Remove the pork and sausage to a plate. You should have about a tablespoon of delicious fat in your pot! Add in your raw rice to the pot (still on medium-high heat) gently stir the raw rice in the fat for 30 seconds until coated. Pour in 3 cups of water and snuggle in the pork belly and sausage in the rice. Bring to a low boil. Turn heat to low and immediately cover. Cook for 12 minutes. When done cooking, pork belly and Chinese sausage and slice thinly on the diagonal. Serve with rice and Sweet Soy Sauce drizzled on top.

 

The post Chinese Clay Pot Rice Recipe appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/34175-chinese-clay-pot-rice-recipe-video.html/feed 20
Thai Pork Chops in Ginger Coconut Sauce http://steamykitchen.com/32921-thai-pork-chops-in-ginger-coconut-sauce-recipe-video.html http://steamykitchen.com/32921-thai-pork-chops-in-ginger-coconut-sauce-recipe-video.html#comments Thu, 27 Mar 2014 16:36:33 +0000 http://www.steamykitchen.com/?p=32921 My husband has only a couple of hobbies, but my oh my, he did choose them well. What I mean to say, is that HIS hobbies benefits ME directly.  It’s a selfish way to look at things, but he could have chosen silly things like NASCAR, model rocket building or golfing — none of which have any side perks that ...

The post Thai Pork Chops in Ginger Coconut Sauce appeared first on Steamy Kitchen Recipes.

]]>
Thai Pork Chops in Ginger Coconut Sauce Recipe

My husband has only a couple of hobbies, but my oh my, he did choose them well. What I mean to say, is that HIS hobbies benefits ME directly.  It’s a selfish way to look at things, but he could have chosen silly things like NASCAR, model rocket building or golfing — none of which have any side perks that funnel towards my way.

So hurray to my amazing husband for choosing growing food, building a grow house and for shooting wild hogs. See? Direct benefits. I’ll never leave him.

Yummy Thai Pork Chops in Ginger Coconut Sauce

My freezer has been bare of wild hog for the past couple of years – Scott and his friend, Shawn, lost their usual location where they were shooting the hogs. But recently, they scored another.

Sidenote #1: I technically can’t say “hunting” since the guys really aren’t perched up in some tree waiting for a random hog to appear – but rather they bait the hogs with an automatic feeder and infrared camera. Then they hide in the bushes and shoot. Quite easy targets.)

Sidenote #2: Shooting the wild hogs are a good thing. They are everywhere, destroying property and reproducing at a crazy rate second only to horny rabbits in a cage. They’re an environmental hazard, since they aren’t native to Florida and seem to destroy everything. They’re like hungry bulldozers.

Surprisingly, the meat is not gamey. It’s the best meat in the world. No chemicals, no antibiotics, all natural, organic, free-roaming….damn good pork.

Healthy Thai Pork Chops in Ginger Coconut Sauce

60 Recipes for Living High on the HogWith my friend, Ray Lampe’s new book, Pork Chop: 60 Recipes for Living High on the Hog, we’ve been having fun playing with porky recipes.

Ray Lampe's bookRay lives close by, and I’m lucky enough to see him a couple of times a year. He’s quite possibly the most entertaining friend I have. For some odd reason, women are attracted to men who cook, especially BBQ. And somehow, Ray is always in the middle of it all.

Ray’s book features creative recipes, all celebrating the pork chop:

Pork Chop Noodle Soup (homemade pork stock, pasta, thyme, basil)
Pork Chop Carnitas (garlic, jalapeño, lime, orange)
Broiled Pork Chop with Pineapple Chutney
Buffalo Hot Chop Sandwiches (blue cheese, Frank’s Red Hot Sauce, buns)
Arroz con Peurco Chops (saffron, bell pepper, garlic, onion, rice)
Pork Chops Saltimbocca (prosciutto, sage, white wine)

Ray’s original recipe for the dish I’ve cooked is Thai Pork Chops in Banana Leaves – I’ve modified the recipe to be sans banana leaves, since it can be difficult to find fresh banana leaves at the market. I’ve also added more vegetables to make it a complete meal once served over rice. Such wonderful flavors! If you love Thai food, this is a super easy recipe to make. It’s not spicy (though you can add more chili sauce if you’d like!)

Buy Ray’s book: Pork Chop: 60 Recipes for Living High On the Hog

Thai Pork Chops in Ginger Coconut Sauce Recipe Video

 

***

Yum
Print

Thai Pork Chops with Ginger Coconut Sauce Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
Thai Pork Chops in Ginger Coconut Sauce Recipe

Adapted from Pork Chop: 60 Recipes for Living High on the Hog by Ray Lampe. I've used my homemade 20-minute Sriracha sauce (http://www.steamykitchen.com/31539-20-minute-sriracha-sauce-recipe-video.html)

Ingredients:

4 pork chops, about 3/4 inch thick
salt and pepper
1 can coconut milk
1 tablespoon fish sauce
1 teaspoon soy sauce
1 tablespoon lime juice
1 teaspoon Thai chili sauce (optional)
1 teaspoon sugar
2 tablespoons cooking oil, divided
1 tablespoon grated fresh ginger
2 garlic cloves, finely minced
1/2 red onion, sliced
1 red bell pepper, sliced
2 tomatoes, cut into 8 wedges each
1 handful cilantro, chopped

Directions:

1. Season both sides of each pork chop with salt and pepper.

2. Prepare the sauce: In a large bowl, whisk the coconut milk, fish sauce, soy sauce, lime juice, chili sauce and sugar until it is smooth and creamy.

3. In a large sauté pan over high heat, add cooking oil and swirl to coat the bottom of the pan. When the pan is very hot, add the pork chops and sear both sides, about 2 minutes each side. Remove the pork chops when they are about halfway cooked through and set aside.

4. Add the remaining of the cooking oil to the pan and swirl to coat. Add onions, pepper and tomatoes and saute for about a minute. Add the garlic and ginger and cook for another minute, until the ingredients become fragrant. Pour the coconut milk mixture into the pan and stir all to combine. Bring to a simmer and then turn the heat to medium.

5. Nestle the half-cooked pork chops into the sauce. Cook for 2-3 minutes, or until the pork chops are cooked just a shade of blush pink in the center and the sauce has thickened. Serve immediately, spooning sauce and vegetables over the pork chops.

The post Thai Pork Chops in Ginger Coconut Sauce appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/32921-thai-pork-chops-in-ginger-coconut-sauce-recipe-video.html/feed 30
Vietnamese Pho Pressure Cooker – Paleo Friendly http://steamykitchen.com/31369-vietnamese-pho-pressure-cooker-noodle-soup-paleo-recipe.html http://steamykitchen.com/31369-vietnamese-pho-pressure-cooker-noodle-soup-paleo-recipe.html#comments Mon, 10 Mar 2014 15:45:10 +0000 http://www.steamykitchen.com/?p=31369 It’s been a loooong time since I’ve made home made pho – much too long! Normally I make beef pho the long and slow way – either in the slow cooker or barely bubbling on the stovetop: Slow Cooker Vietnamese Pho Recipe Vietnamese Beef Pho Recipe Chicken Pho Recipe (Pho Ga) But a very persistent reader has been emailing me ...

The post Vietnamese Pho Pressure Cooker – Paleo Friendly appeared first on Steamy Kitchen Recipes.

]]>
vietnamese-pho-pressure-cooker-noodle-soup-recipe-pinterest.jpg

It’s been a loooong time since I’ve made home made pho – much too long! Normally I make beef pho the long and slow way – either in the slow cooker or barely bubbling on the stovetop:

Slow Cooker Vietnamese Pho Recipe
Vietnamese Beef Pho Recipe
Chicken Pho Recipe (Pho Ga)

But a very persistent reader has been emailing me about creating a Pressure Cooker Vietnamese Pho recipe for the past 2 years. If you can make awesome Pho in the slow cooker, why not a pressure cooker?

Vietnamese Pho Pressure Cooker (Noodle Soup)

The only limitation of using a slow cooker or pressure cooker is space. Both appliances aren’t that big, and if I’m going to take the time to make Vietnamese Pho, I want to make a BIG BATCH of it! Well, enough to serve 4 people and some broth for the freezer too (freeze in quart containers or bags to make the best “instant noodle” broth ever.)

My solution for Pressure Cooker Pho is to treat the pressure cooker as a “pho broth concentrator” – the ingredients in the recipe are sufficient enough to create such a rich pho broth concentrate. You can add water to adjust after the broth is complete.

Vietnamese Pho Pressure Cooker (Noodle Soup)

Paleo Friendly Vietnamese Pho!

Screen Shot 2014-01-28 at 9.11.47 AM

Here’s a bonus. The recipe is Paleo friendly.

Big thanks to Nom Nom Paleo Food for Humans Cookbook by my friends Michelle Tam and Henry Fong for another stellar recipe. LOVE this cookbook, I can’t recommend it enough and have purchased copies for my friends.

If you’re non-Paleo, don’t worry. I’m creating notes for Paleo and non-Paleo recipe the Vietnamese Beef Pho using the pressure cooker.

 

 

20 Minute Sriracha Sauce Recipe

20 Minute Sriracha Sauce Recipe – Paleo Friendly –

Cauliflower Fried Rice Paleo Recipe

Cauliflower Fried Rice Recipe – > – Paleo Friendly

Non-Paleo Notes: Vietnamese Pho is generally Paleo friendly, as-is. The only ingredient substitution is the type of oil and noodles. Paleo grain-free “noodles” can be Shirotaki noodles (slippery little noodles made from Asian mountain potatoes – found in refrigerated section next to tofu at the store), Zucchini noodles (watch my video reviewing different gadgets to cut zucchini noodles), Kelp noodles made from seaweed.

Traditional Vietnamese Pho Ingredients

If you’re regular eatin’ folk, the traditional Vietnamese Pho noodles are rice noodles. You can find fresh rice noodles at Asian markets or you can get dried rice noodles at your grocery store. They come in different widths, just get one that you like. Generally, I can easily find the 1/4″ thick noodles very easily.

Dried rice noodles cook differently from the regular wheat-based Italian style pasta that you’re used to. The great news its that it’s faster! Dried rice noodles cook in as quickly as 1-3 minutes! If you overcook the noodles, they become mushy and pretty much inedible.

Here’s the best way to cook the dried rice noodles:

  1. Soak the dried noodles in hot water (not boiling water, just hot water from tap) for about 10 minutes. This will soften up the rice noodles. Drain.
  2. Bring a small pot of water to a simmer. You don’t really need a ton of water (like you do for pasta) – just enough so that all the noodles can be submerged in the hot water. Turn off heat.
  3. Add drained rice noodles to the hot water. Let it sit for 1 minute. Very thin noodles will be ready after 1 minute. Thicker rice noodles will need a couple of minutes. Drain.

Cooking noodles in the Pho broth?

I know you’re gonna ask me: why not cook the noodles directly in the Pho broth? I never do this. Here’s why:

  1. Because the rice noodles cook so darn quickly, it’s so easy to over cook them. I don’t want to ruin a batch of hard-earned broth with overcooked noodles!
  2. Cooking any type of noodles releases starch. For example, when you cook noodles, the water becomes cloudy from the extra flour. I don’t want that in my Pho broth!
  3. Related to #1 is that because the rice noodles can get mushy if submerged in boiling water too long, I add the noodles to each personal bowl first. When everyone is ready to eat (at the table, all staring at me, impatiently tapping their chopsticks on the table) – I will pour the Pho broth INTO the bowls one by one and serve immediately. Basically, I make the bowls to-serve.

No Pressure Cooker? No problem!

Just follow all instructions and simmer the broth for 4 hours on your stovetop. Put all ingredients into a large pot. Fill with 2-1/2 quarts of water. Bring to a boil, reduce heat so that the water is BARELY simmering – just tiny bubbles here and there. Simmer slightly covered for 3-4 hours. Skim surface of fats and stuff that floats frequently.

Vietnamese Pho Pressure Cooker (Noodle Soup) Recipe Video


Yum
Print

Vietnamese Pho Pressure Cooker (Noodle Soup)

Servings: 6 Prep Time: 15 minutes Cook Time: 2 hours
vietnamese pho pressure cooker noodle soup recipe featured-0888

Adapted from Nom Nom Paleo Cookbook by Henry Fong and Michelle Tam. This recipe makes a Vietnamese Pho Soup concentrate.

A tip for the Beef Eye of Round. The key to this is to very thinly slice. These slices will be added to each person's bowl RAW. When you pour the simmering hot pho broth into each bowl, it will cook the beef perfectly! To slice very thin, space the Eye of Round roast into the freezer for 20 minutes. This will firm up the roast and make it easier to slice very thin.

OR - sometimes you can find already-sliced beef at your grocery store. My store sells pre-sliced beef that you use for cheesesteak sandwiches. Even if it's not eye-of-round roast, just use what they are selling pre-sliced!

Ingredients:

3 whole star anise
2 tablespoons whole coriander seeds
1 cinnamon stick
3 whole cloves
1 green cardamom pod
2 tablespoons butter, divided (Non-Paleo version: cooking oil)
8 slices fresh ginger, unpeeled, 1/2 inch thick
1/2 large yellow onion, peeled
2 pound beef cross shanks, 1-1/2 inches thick
1-1/2 pound oxtails
1-1/2 pound beef brisket
3-1/2 tablespoons fish sauce
1 pound beef eye of round roast, very thinly sliced (keep refrigerated until ready to serve)
8 cups shirotaki noodles (Non-Paleo version: dried rice noodles)FOR THE TABLE:2 limes, cut into wedges
2 jalapeño peppers, sliced
1 bunch fresh cilantro
1 bunch fresh Thai basil (or regular Italian basil)
1 bunch fresh mint
2 cups bean sprouts
Sriracha sauce (store bought or 20 Minute Sriracha Recipe)

Directions:

1. In a large saucepan over medium-high heat, add all spices and toast until they become fragrant. Take care not to burn them! Place them in a coffee filter or piece of cheesecloth and tie it up. Place the sachet into the pressure cooker pot.
2. In the same sauce pan over medium-high heat, add 1 tablespoon butter (or oil) and add onion and ginger pieces. Brown until there is a nice sear on them. Remove them from the pan and place them in the pressure cooker.
3. Sear the meat in batches: add the remaining tablespoon of butter to the pan and sear the shank, oxtail and brisket. You'll do this in batches, all in a single layer. Give everything plenty of space so that they SEAR and brown. Crowding the pan will not brown the meat. Sear each side, remove each meat from the pan and add them to the pressure cooker.

4. Cover the contents of the pressure cooker with water or up to the fill line. Set your pressure cooker to cook for 60 minutes. This means it will cook under pressure for 60 minutes. It will take time to build up pressure (usually 30 minutes) and additional time to release pressure after cooking (usually 30 minutes).
Approximately: 30 minutes to build up pressure + 60 minutes under pressure + 30 minutes to release pressure. Exact timing is really not that important - and also depends on your pressure cooker system. Follow manufacturer instructions.

5. Once finished cooking and safe to open, open the pressure cooker and using a fine mesh or ladle, remove the top layer of fatty liquid that has accumulated on the surface of the broth and discard (there will be lots of it.) Remove the onion, ginger and spice sachet and discard. Remove the meat to your cutting board. Shred the brisket using two forks. Remove any other meat from bone.

6. The resulting broth is a concentrate. Dilute the pho concentrate with 4-6 cups of water. Season the Pho broth with fish sauce. Taste and add additional fish sauce if needed. Bring to a simmer on stovetop right before you are ready to serve.

Assemble the Pho Bowls:
Serve to order. In a large bowl for each person, add shirotaki noodles and meat (including the sliced eye of round). Pour the just-simmering hot broth into each bowl. Hot broth will cook the sliced eye of round. Serve with the remaining sides a la carte so each person can add whatever they'd like to their soup.

The post Vietnamese Pho Pressure Cooker – Paleo Friendly appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/31369-vietnamese-pho-pressure-cooker-noodle-soup-paleo-recipe.html/feed 34
Chinese Eggplant with Spicy Garlic Sauce http://steamykitchen.com/30476-chinese-eggplant-with-spicy-garlic-sauce.html http://steamykitchen.com/30476-chinese-eggplant-with-spicy-garlic-sauce.html#comments Mon, 17 Feb 2014 21:36:17 +0000 http://www.steamykitchen.com/?p=30476 I’m not very creative when it comes to cooking eggplant, usually I poke a few holes with a fork and roast until soft. The poking is important – it prevents the eggplant from exploding in the oven. Go ahead, ask me how I know! We grow both Chinese and Japanese eggplant in the garden, both of which are less-bitter than ...

The post Chinese Eggplant with Spicy Garlic Sauce appeared first on Steamy Kitchen Recipes.

]]>
Chinese Eggplant Stirfry with Spicy Garlic Sauce Recipe

I’m not very creative when it comes to cooking eggplant, usually I poke a few holes with a fork and roast until soft. The poking is important – it prevents the eggplant from exploding in the oven. Go ahead, ask me how I know!

We grow both Chinese and Japanese eggplant in the garden, both of which are less-bitter than the standard fat Globe variety. I’ve heard cooks needing to “salt” the eggplant and let it sit to release its bitter compounds. Not needed for the Asian variety!

Chinese Eggplant Stirfry with Spicy Garlic Sauce Recipe

The skin of Japanese and Chinese eggplant is much thinner as well.

While this is a Chinese stir-fry recipe, I used Japanese eggplant variety (my Chinese plant was towards the end of its life cycle and was only poppin’ out eggplant runts).

Other than just simple roasting, this is really the only other way I cook eggplant often – it’s a wonderful flavor party – chiles, garlic, soy sauce and a touch of black vinegar to balance the flavors out.

The translated Chinese name for this dish is “Fish-Fragrant Eggplant” which is so unfortunate. I’m sure it’s deterred many cooks from even trying the recipe. The reason it’s called this is because the dish originates from Sichuan province of China.

Sichuanese cooking has so many different descriptors for its 56 distinct cooking methods and 23 “official” Sichuanese flavoring combinations. The “Fish-Flavored” refers to the combination: salty+sweet+sour+spicy+garlic+ginger+green onion. Don’t worry – the sauce doesn’t taste fishy, nor the does the recipe contain any fish at all.  It’s a sauce that goes GREAT with many Sichuan fish dishes – thus the funny translated name.

Screen Shot 2014-02-17 at 4.33.54 PM

If you like Sichuanese cooking, pick up “Land of Plenty: Authentic Sichuan Recipes Personally Gathered in the Chinese Province of Sichuan” cookbook by Fushsia Dunlop. Fushsia is a celebrated cookbook author specializing in Chinese cookery. She’s lived in Sichuan and was the first foreigner to study full-time at the province’s famous cooking school.

I’ve been cooking this dish since my college days – my recipe doesn’t include Sichuanese Chili Bean Paste like Fushsia’s recipe – it’s not a common ingredient in standard supermarkets and I have trouble finding the bean paste even today outside of Asian supermarkets.

Chinese Eggplant Stirfry with Spicy Garlic Sauce Recipe

Here are a couple other tips:

1. If you can find Chinese bean paste – add 1 tablespoon to the stir-fry and cut the soy sauce to just 1 teaspoon.

2. The original Chinese recipe uses Chinese Black Vinegar – which is very similar to young balsamic vinegar. You can use either. The balsamic vinegar should be tart, not sweet – so don’t use the expensive super-aged super-thick sweet stuff (save that for your strawberries).

3. If you can’t find Chinese or Japanese eggplants, just use globe eggplant! Cut in similar sized strips. Baby globe eggplant is really good too. No need to salt. Just rinse, cut into thin wedges.

Chinese Eggplant with Spicy Garlic Sauce Recipe Video

Chinese Eggplant Stirfry with Spicy Garlic Sauce Recipe

***

Yum
Print

Chinese Eggplant with Spicy Garlic Sauce

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
chinese eggplant stirfry with spicy garlic sauce recipe-0504

Ingredients:

2 tablespoons cooking oil, divided
3 small eggplants cut into long strips
2 cloves garlic, finely minced
1 red chile pepper, finely diced
1 tablespoon ginger, finely minced
1 stalk green onion, chopped
1 tablespoon soy sauce
1 tablespoon black vinegar
1/2 teaspoon sugar

Directions:

In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 1 minute and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.

Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.

The post Chinese Eggplant with Spicy Garlic Sauce appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/30476-chinese-eggplant-with-spicy-garlic-sauce.html/feed 47