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 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 ...

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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!

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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


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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.

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20 Minute Sriracha Sauce http://steamykitchen.com/31539-20-minute-sriracha-sauce-recipe-video.html http://steamykitchen.com/31539-20-minute-sriracha-sauce-recipe-video.html#comments Fri, 07 Feb 2014 16:38:08 +0000 http://www.steamykitchen.com/?p=31539 Like my label!? LOL Back before Sriracha was a “thing” – we just called it “red sauce” and squirted it on just about everything, including scrambled eggs. The original “rooster brand” Huy Fong recipe was so perfect that they had a virtual monopoly at Vietnamese restaurants and competitors didn’t even try to imitate their formula. Fun fact from Forbes: Huy Fong ...

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20 Minute Sriracha Sauce RecipeLike my label!? LOL

Back before Sriracha was a “thing” – we just called it “red sauce” and squirted it on just about everything, including scrambled eggs.

The original “rooster brand” Huy Fong recipe was so perfect that they had a virtual monopoly at Vietnamese restaurants and competitors didn’t even try to imitate their formula. Fun fact from Forbes: Huy Fong Foods has seen a 20% increase in revenue nearly every year since its founding in 1980.

After the news of the temporary shutdown of Huy Fong operations in Irwindale, California, the people of the Internets went crazy. Apparently, the fumes from cooking thousands of pounds of chiles were becoming unbearable for Huy Fong’s residential neighbors. (We hear they’ve resumed shipping, but I haven’t been able to confirm this.)

It’s actually easier than you think to make your own Sriracha – a food processor and medium pot is all you need. If you’re used to just squeezing the rooster bottle (heehee) for your hot sauce fix, you’ll be shocked at how many more flavor profiles you can get from homemade.

20 Minute Sriracha Sauce Recipe
You can make your sauce thinner if you like – run the sauce through a blender to get it less chunky. But I likey mine chunky :-)

While I love the original Huy Fong sauce, it’s missing balance and depth.

Here’s what good  flavor translates to – a balance of the 5 S’s:

  • Salty
  • Savory
  • Sour
  • Spicy
  • Sweet

I’d also add in a B – bitterness – but people don’t like that “B” word (plus it doesn’t start with an “S” ruining my awesome convenient and catchy teaching moment (eye roll and head shake).

The perfect condiment should have all of these flavor elements. Here’s why this 20-Minute Sriracha recipe that I’ve modified from Nom Nom Paleo Cookbook is perfect:

  • Salty and Savory: choice of fish sauce, coconut amino or Bragg’s. Not only do these sauces provide a salty flavor, but they all have “umami” which adds savory notes.*
  • Sour – vinegar
  • Spicy – chiles. But not too spicy. I like using s combo of hot peppers and mild peppers. If a sauce is too spicy, you can’t taste anything else on your plate.
  • Sweet – honey, and sweetness of peppers

Plus, the bonus of homemade is that your sauce is so much more vibrant, bright and full flavored. You’ll want this sauce on your eggs in the morning. in your noodle soup, on your meatloaf, in your stir-fries.

*Bragg’s Liquid Aminos is found in health food stores, Whole Foods and most major supermarkets have this too. Look near the BBQ sauces and Worcestershire sauce. Love this stuff. I’ve been using this in place of soy sauce and fish sauce on everything. It’s healthier, non-GMO, gluten-free, non-fermented. Every homemade salad dressing I’ve been making lately has a Bragg’s in it! Good stuff.

*Coconut Aminos is a new ingredient for me. I found it at my local health food store. It’s raw, gluten-free, 100% organic, dairy-free, vegan, soy-free and contains 17 naturally occurring aminos. I like this just as much as Bragg’s. Give it a try!

20 Minute Sriracha Sauce Recipe

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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.

None of us are Paleo dieters, but the recipes are so versatile and delicious that anyone can benefit from this book! Every recipe has a photo, most with vibrant step by step photos.

If you haven’t already, check out the Cauliflower Bacon Fried Rice that I’ve made from the Nom Nom Paleo.

——-

Watch how easy it is to make this homemade Sriracha sauce!

20 Minute Sriracha Sauce Recipe Video

 

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20 Minute Sriracha Sauce Recipe

Servings: 3 cups Prep Time: 5 minutes Cook Time: 15 minutes
20 minute sriracha sauce recipe featured-0858

Use any type of peppers you want! If you want your sauce red colored - stick to red peppers. My favorite is a combo of red jalapeno or red serrano and mini sweet peppers (the kind you find on veggie trays to eat raw) - smaller and sweeter than bell peppers.

In fact, if you want to use bell peppers, go ahead!

Ingredients:

1/2 pound fresh red jalapeno peppers
1/2 pound fresh mini sweet snacking peppers
7 garlic cloves, smashed and peeled
1/3 cup apple cider vinegar (or white or unsweetened rice vinegar)
3 tablespoons tomato paste
4 tablespoons honey
2 tablespoons fish sauce, Braggs Liquid Aminos or Coconut Aminos

Directions:

STEP 1: In a food processor or high speed blender, add all ingredients and blend until smooth.

STEP 2: In a medium saucepan over high heat, pour the sauce in and cook on high until it begins to boil. Reduce to a simmer and cook for 10-15 minutes. Taste and adjust with additional honey, vinegar or Bragg's (or whatever you're using) if needed. You're looking for a nice balance of flavor. Fry an egg and try a spoonful on it. Tastes wonderful? Turn off heat and allow sauce to cool completely.

STEP 3: Transfer the sriracha sauce to jars. Sriracha will keep for 2 weeks in the refrigerator. Better yet, can them and store in pantry!

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Asian Sweet Chili Sauce http://steamykitchen.com/28458-asian-thai-sweet-chili-sauce-recipe-video.html http://steamykitchen.com/28458-asian-thai-sweet-chili-sauce-recipe-video.html#comments Tue, 24 Sep 2013 19:53:46 +0000 http://www.steamykitchen.com/?p=28458 Good Asian cooks never run out of rice, soy sauce, ginger and garlic. I’ll also throw fish sauce and Thai sweet chili sauce in the mix too. I must be a bad Asian because I’m constantly out of these ingredients – too lazy to drive 30 minutes to the Asian market and too cheap to pay the crazy mark-up at ...

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Sweet Chili Sauce Recipe

Good Asian cooks never run out of rice, soy sauce, ginger and garlic. I’ll also throw fish sauce and Thai sweet chili sauce in the mix too. I must be a bad Asian because I’m constantly out of these ingredients – too lazy to drive 30 minutes to the Asian market and too cheap to pay the crazy mark-up at my local regular grocery chain.

Sweet Chili Sauce Recipe

While I’m not quite ready to grow a rice paddy out back (though with all this rain this year, I’m seriously thinking we can!), I am going to start growing garlic and attempt to grow ginger as well. Scott, the boys and I bet our neighbors too, will surely veto homemade fish sauce (fermenting anchovies!??) but homemade Thai Sweet Chili Sauce is a definite YES!

Sweet Chili Sauce Recipe

I use Asian Sweet Chili Sauce on everything. More importantly, my kids like it on everything. It’s sweet, not spicy – though some brands are spicier than others. We use it to dip Chinese Egg Rolls, Mushroom Tofu Potstickers, Roasted Tofu, Firecracker Shrimp. Toss after roasting Brussels Sprouts with Sweet Chili Sauce. Add a spoonful to any stir fry – like Bok Choy with Ground Chicken. Smother on Baby Back Ribs. Make a salad dressing for Fried Green Tomatoes.

Sweet Chili Sauce Recipe

When I make my own Asian Sweet Chili Sauce – I specifically choose a combination of very mild, sweet peppers and just a few medium hot peppers. I want flavor with a little bit of heat….not searing heat like most sriracha).

See list of recommended peppers at bottom of post!

Sweet Chili Sauce Recipe

Cooking Asian Sweet Chili Sauce

cft_automaticJamMakerIn my video, I used the Ball® FreshTECH Automatic Jam & Jelly Maker (by Jarden Home Brands)
This nifty machine heats up your concoction and auto-stirs. It’s convenient if you can a lot of jams, jellies AND hot sauce.

But you can use any large pot, pan or wok. You’ll just have to stir occasionally.

 

Screen Shot 2013-09-24 at 12.15.00 PMCanning Asian Sweet Chili Sauce

This recipe makes 5-6 cups! Sure, you can cut down the ingredients to make less, but why not make the full recipe, can them in cute jars and give some away as gifts.

Those pretty jars that I used are from Sur La Table, they have some GORGEOUS jars from France and Italy! I especially love these canning jars with colored gaskets for $3.95 each.

The type of chili (or chile – however you prefer to spell it!) pepper you choose is up to you! Use a total of 2 pounds of chili peppers. Remember, you can always ADD more heat. It’s hard (if not impossible) to take away the heat!

 

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Sweet Chili Sauce Recipe Video

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Asian Sweet Chili Sauce Recipe

Servings: Approximately 5 cups Prep Time: 10 minutes Cook Time: 20 minutes
sweet chili sauce recipe featured-9696

Ingredients:

2 pounds of chili peppers of your choice
1 onion, peeled and quartered
3 cloves garlic, peeled
1/4 cup cooking oil
1/2 cup rice wine vinegar (or cider vinegar)
1/2 cup brown sugar
1/2 cup fish sauce

Directions:

In a food processor, add in the chili peppers, onion and garlic. Process until desired consistency. I like mine a rough mince.

In a wok, large pot or large sauté pan, heat the cooking oil until shimmering on medium high heat. Add in the pepper/onion/garlic mixture and cook until fragrant, about 1 minute. Add in the remaining ingredients, mix well and bring to a simmer. Turn heat to low and cook for 20 minutes, stirring occasionally. Quickly taste and decide if you would like to add more spicy-hot chili pepper.

Taste and adjust seasonings. If you feel like it needs more saltiness and savoriness, add 1 tablespoon of fish sauce. Need it sweeter - 1 tablespoon brown sugar. If the sauce is lacking that tang, or high flavor note - 1 tablespoon vinegar.

 

Use a combination of peppers based on your tastes:

MILD PEPPERS:
bell pepper (yes, you can use regular bell peppers!)
Banana pepper
Sweet chile pepper (like the ones I show in the video)
Anaheim chile
Poblano chile
Hungarian wax chile
Japanese shishito peppers
Cherry peppers

MEDIUM PEPPERS:
jalapeño pepper
Fresno pepper

HOT PEPPERS:
Cayenne pepper
Serrano pepper
Thai bird’s eye chile

EXTREME PEPPERS:
Habanero
Scotch bonnet

For my batch – I used:
1 1/2 pounds sweet mini chili peppers
1/2 pound Fresno and jalapeño peppers

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Roasted Tomato Soup http://steamykitchen.com/14010-roasted-tomato-soup.html http://steamykitchen.com/14010-roasted-tomato-soup.html#comments Fri, 18 Feb 2011 17:49:09 +0000 http://steamykitchen.com/?p=14010 Simple recipe for Roasted Tomato Soup.

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Some of my most peaceful moments in my life was when I lived in San Francisco. I had a four-level rickety home that was built in 1929, and as you walked along the floors, the creak of each wooden plank reminded you it was built in 1929. My boyfriend at the time and I gutted the entire house and remodeled, ripping out the dark wooden cabinets from the ’50s; the Astroturf on the floor in part of the kitchen that used to be the foyer to the front door from the late ’70s (yes. for real. Astroturf was in my kitchen); and broke down the suffocating walls to let light in. Underneath the dirty slime-green shag carpeting was hot-pink carpeting (no joke), and underneath that were glorious wood floors, original from when the house was built.

My favorite part of the remodel was when we created a garden in the back. Because the garden was on the ground floor (obviously) and the main living space was 3 floors above that, it was quite a dangerous walk every morning down those wet, slippery, rotting planks that we called “stairway to lawsuit” if any of our guests tried to venture down.

We hadn’t gotten to replacing the deck and stairway yet, something called ‘$20,000′ got in the way.

But every early morning, I’d put on my gardening gloves (to keep my hands warm but more importantly to provide me with a good holding grip as I went down those stairs) and tend to the herbs, vegetables and the most ginormous arugula monster ever seen. That thing was so big that I joked it provided shade for the entire house.

Each morning was my alone time. I did my own garden-meditation thing and all was peaceful.


I want you to meet Margaret Roach, my garden guru, though I bet most of you know her already. She’s the publisher of Away to Garden and former editorial director for Martha Stewart magazines, books and internet.

She knows peace, but it wasn’t until she one day just dropped everything, quit her job and returned to her “home,” the garden.

I’ve been friends with Margaret for the past couple of years, she inspired a yearly Summer Fest and Fall Fest which I was a part of the first year.

Margaret has just come out with her second book, “and I shall have some peace there” where she details her journey from “Marthaville” to just “Margaret”

To celebrate her book launch, I thought I’d make soup. Because reading her book just makes me want to make warm, comforting, peaceful garden soup.

Specifically, Roasted Tomato Soup, loaded with other vegetables from the garden, onion, bell pepper and a bit of jalapeno to give it a nice kick.

The tomatoes are from my friend, Patsy’s garden, another master gardener who lives near me.

Margaret, here’s to you, my friend.

 

Roasted Tomato Soup

The trick to roasted tomato soup is to NOT make it taste like warm marinara. I’d rather have my marinara on pasta than in a bowl!

So there are certain herbs that I don’t use – oregano and basil. Instead, I use smoked paprika to enhance the roasted tomato flavor, giving it a little smoky boost.

I also add half a seeded jalepeno, onions and bell pepper to the roasting pan. All gets blended after roasting.

Absolutely beautiful tomatoes, fresh from Patsy’s garden.

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Roasted Tomato Soup Recipe

Servings: 4 Prep Time: 5 Cook Time: 30
roasted-tomato-soup-recipe final

Some tips: If you are lucky to have very, very ripe tomatoes, you might want to just cut them in half instead of slicing. If your tomatoes aren't quite as sweet, you might want to balance out the flavors of your soup with just a good pinch of sugar to counter the acidity of the tomatoes. Normally, I'd substitute yogurt for the heavy cream, but in this case, because the soup is made of mostly tomatoes, yogurt is almost too sour to use. I'd keep with the heavy cream, creme fraiche or just leave it out.

Ingredients:

5 large tomatoes, cut into 3/4" slices
1 onion, cut into 1/2" slices
1/2 jalapeno, cut in half lengthwise, seeded
2 bell peppers, seeded, cut into 4 pieces
olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
freshly ground black pepper
2 cups vegetable broth
1/4 cup grated parmesan cheese (plus additional cheese for garnishing)
few tablespoons of heavy cream or creme fraiche (optional)

Directions:

1. Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes.

For immersion blender:
Roughly chop all vegetables. Add all vegetables, smoked paprika, garlic powder, salt, pepper, vegetable broth and grated cheese to pot large enough so that when you use your immersion blender, it doesn't splatter all over the place. Blend in pot until you get a nice puree. Bring to simmer, taste and adjust seasoning.

For Vitamix or Blendtec:
Add all ingredients to blender and set on your "Soup" setting. Taste and adjust seasoning.

For standard blender:
Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve.

Garnish with additional parmesan cheese, a turn of the pepper mill and serve with crusty bread.

More Roasted Tomato Soup Recipes

Roasted Tomato Soup – 101 Cookbooks
Roasted Tomato Soup
– Gluten Free Goddess
Roasted Tomato Soup – Healthy Green Kitchen
Roasted Eggplant and Tomato Soup – Simply Recipes
Roasted Tomato Soup with Grilled Cheese Croutons – Cafe Chocolada

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Baked Jalapeno Bacon Poppers http://steamykitchen.com/12424-baked-jalapeno-bacon-poppers-recipe.html http://steamykitchen.com/12424-baked-jalapeno-bacon-poppers-recipe.html#comments Tue, 07 Dec 2010 18:20:09 +0000 http://steamykitchen.com/?p=12424 It’s taken me thirty-ahem-something years to try a jalapeno popper for the very first time. Poppers have always been one of those things that just didn’t seem so appealing – I blame it on bad crab rangoon, which has certain similarities to the popper. Sure, both have qualities that I whole-heartedly embrace in other foods — they’re deep fried (hello ...

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It’s taken me thirty-ahem-something years to try a jalapeno popper for the very first time. Poppers have always been one of those things that just didn’t seem so appealing – I blame it on bad crab rangoon, which has certain similarities to the popper. Sure, both have qualities that I whole-heartedly embrace in other foods — they’re deep fried (hello potato chips!) and made with cream cheese (hello cheesecake!)

But the bad crab rangoon incident that happened waaaay back when we used to live in Nebraska, I was probably 6 years old, will haunt me forever. Let’s just call it food trauma. So therefore, I just lumped jalapeno poppers in the same food trauma category.

Just a few months ago, when Elise, Ree and I hosted a little shindig at BlogHer Food at Le Cordon Bleu, the vast buffet included jalapeno poppers, except that I was so preoccupied with hosting duties that I didn’t realize what it was when I plopped it on my plate.

Ohhhh… holy hot pepper poppers! Loved it.

So perhaps I need to revisit the list of foods in the “trauma” category, including those damn crab rangoons, because I can’t believe that I’ve been missing out all these years.

My version of poppers are a little different — okay A LOT different. Instead of using jalapenos, I picked up a peck of pickled peppers bag of sweet mini peppers, so that my kids could eat them too. Plus, it was on sale. $2.79 for that entire bag. So sweet, just like red bell peppers.

I added bacon to the cream cheese and cheddar cheese mix….

Instead of breading them in bread crumbs, I used Kellogg’s Corn Flake Crumbs.

Lastly, I baked them instead of deep frying. Just a note – the decision to bake rather than fry has nothing to do with less calories — it’s stuffed with cream cheese and cheddar cheese for goodness sakes! It was easier for me to pop them in the oven instead of heating up a vat of oil.


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Baked Jalapeno Bacon Poppers

Servings: 6 as appetizer Prep Time: 10 Cook Time: 20
Baked Jalapeno Bacon Poppers Recipe

There are lots of substitutions you can make in this recipe.
-Use either the hot jalapeno pepper or the very mild mini sweet pepper (which tastes like bell pepper)
-Instead of corn flake crumbs, use panko or regular bread crumbs
-Instead of cheddar cheese, use your favorite shredded or crumbly cheese

-Instead of frying bacon, you're welcome to use bacon bits

Ingredients:

10 mini sweet peppers or jalapeno peppers
3 strips bacon
1 eight-ounce package cream cheese
1 cup shredded cheddar cheese
2 teaspoons Cajun seasoning (or your seasoning blend of choice)
2 tablespoons butter
1/2 cup panko bread crumbs or corn flake crumbs

Directions:

1. Preheat oven to 375F. Slice each sweet pepper in half lengthwise. Use your spoon to scoop out any seeds and some of the rib to make a nice, clean boat.

2. Cook bacon to crisp (you can use a microwave - place bacon between paper towels, microwave 3-4 minutes or until crisp). Mince cooked bacon. In a bowl, mix together the bacon, cream cheese, cheddar cheese and Cajun seasoning. Spoon cheese mixture into each sweet pepper.

3. Melt butter in microwave, stir in the bread crumbs. Hold each popper and dip cheese side down into bread crumbs. Bake 375F for 20 minutes or until cheese melty and bread crumbs crusty.

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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
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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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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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Cola Glazed Baked Wings http://steamykitchen.com/9167-cola-glazed-baked-wings.html http://steamykitchen.com/9167-cola-glazed-baked-wings.html#comments Thu, 14 Jan 2010 10:54:34 +0000 http://steamykitchen.com/?p=9167 I’ve got a bottle of wine and a bag of salty pistachios next to me come getting ready for launch of a brand-new design for SteamyKitchen.com tonight and what do I do? I write a new post just to throw in a little excitement And stress, as if launching a new design wasn’t enough. But how could I show off ...

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I’ve got a bottle of wine and a bag of salty pistachios next to me come getting ready for launch of a brand-new design for SteamyKitchen.com tonight and what do I do? I write a new post just to throw in a little excitement And stress, as if launching a new design wasn’t enough.

But how could I show off the new design if I didn’t have a new recipe to go along with it?  I always say, if you’re gonna get a brand spankin’ new outfit, you must have new shoes to go right with it!

Of the 43 recipes in draft, this is the one that I chose, Virginia Willis’ Cola-Glazed Baked Wings.

I met Virginia about a month ago at IACP Portland, and within seconds of meeting, we were giggling about….oh I don’t even remember! After a couple glasses of wine, chocolate bar and bite after bite of seafood cooked on salt blocks, courtesy of the fabulous Mark Bitterman, selmelier (yes! a salt expert!), specifics were forgotten and all I can say was that a good time was had by all.

Virginia was Martha Stewart’s former kitchen director, and book, Bon Appetit, Y’all: Three Generations of Southern Cooking was an instant hit…and now it’s become one of my favorites. So far, Cola Glazed Baked Wings and Dirty Rice have each been made and ravenously consumed by my family.

How can you not love a woman dressed in nothing but collard greens!? If you have a chance, come and visit her blog. If I lived next door to this lady, I’d never leave her doorstep.

I’m planning a trip to Atlanta soon,  and she doesn’t know it yet, but I’m stopping at her house first to get fed. We vowed that the next time we would see each other, I would teach her more about blogging and she would bake me a pie.

Don’t tell her I’ve got the better end of the deal!

How to make Cola Glazed Baked Wings

Simple ingredients! I bet Dr. Pepper would work just as well.

Simmer the sweet cola sauce:

Stir in as much jalapeno as you want:

Let cool a bit and then toss with wings:

Bake, flip and bake more:

And that’s it!

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Virginia Willis' Cola Glazed Wings Recipe

Servings: 4 as appetizer Prep Time: Cook Time:
virginia-willis-cola-glazed-wings-1560

recipe from Bon Appetit, Y'all: Three Generations of Southern Cooking
I've cut the amount of jalapeno chilies in a recipe (original called for 3 whole chilies) just to tame the heat, but feel free to use as much as you'd like. You can also add some thinly sliced jalapenos with the wings too.

Ingredients:

1 cup cola
Juice of 2 limes
1 1/2 cups firmly packed light brown sugar
1 jalapeno, finely minced (discard the seeds)
2 pounds chicken wings
1/4 teaspoon coarse salt
Freshly ground black pepper

Directions:

To make the glaze
In a small sauce pan, bring the soda, lime juice, brown sugar and the minced jalapeno to a boil over high heat. Decrease the heat to medium-low and simmer until the mixture is syrupy, about 30 minutes; keep warm over low heat.
To prepare the wings
Cut off the wing tip (reserve the tips to make stock), and separate the wings at the joint. Place the wing pieces in a large bowl and season with salt and pepper. Pour about half the glaze over the wings and toss to coat Keep the remaining sauce warm over low heat.
To bake the wings
Position an oven rack 4 inches below the broiler element in the oven. Preheat the broiler. Line a baking sheet with aluminum foil. Place the glazed wing on the baking sheet and broil for 10 minutes per side, brushing twice on each side with the reserved glaze. Transfer to a platter.

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Carolina Barbequed Pulled Pork Sandwiches with Spicy Tangy Slaw http://steamykitchen.com/4404-barbequedpulled-pork-sandwiches-recipe.html http://steamykitchen.com/4404-barbequedpulled-pork-sandwiches-recipe.html#comments Thu, 09 Jul 2009 03:23:30 +0000 http://steamykitchen.com/?p=4404 Yesterday, Dr. BBQ andI tag-teamed on a Daytime segment. Ray brought his Big Green Egg to the roof of the studio end filmed a segment on pulled pork sandwiches, western North Carolina style. This thing really does look like a muppet character with its mouth wide open, huh!? GIMMEEEE PORK….. That above right there in the mouth of the Egg ...

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Yesterday, Dr. BBQ andI tag-teamed on a Daytime segment. Ray brought his Big Green Egg to the roof of the studio end filmed a segment on pulled pork sandwiches, western North Carolina style.

This thing really does look like a muppet character with its mouth wide open, huh!?

GIMMEEEE PORK…..

dr-bbq-3-copy

That above right there in the mouth of the Egg is a pork butt. An overnight-smoked pork butt. That’s a sweet pig’s ass.

Which really isn’t the pig’s ass. But you’d think with a name like “BUTT” you’d expect to be eating the pig’s ass. Who the hell named a pig’s shoulder “BUTT??”

Dr. BBQ’s Carolina Pulled Pork Sandwiches video

uh oh.

BEFORE you watch the video….I just wanna say that:

Dearest Daytime Host Dave,

I know that at the very beginning of the video it looks like you got a pie thrown at your face. A big, fat whipped cream pie.

Something happened to the video somewhere along the line from the studio to satellite to my home through the cable tubes to my recorder to the DVD to my computer to iMovie through the Internet tubes to BlipTV back through the Internet tubes into your computer monitor.

Somewhere along that chain, somehow you got blasted with whipped cream. But at least it was quick-disappearing whipped cream, after a few seconds it magically disappears! I am so sorry, but I’ve tried three times to wipe the whipped cream off the video, but I can’t seem to fix the problem.

So to make it up to you, I will let you throw a pie at ME, 5 seconds before we go on air. I think that’s quite fair, don’t you?

Love, happiness and pie,

Jaden

Thank you Sur La Table for providing the beautiful Foldable Grilling Tools

Here’s host Dave, adjusting his microphone. Rob the floor manager and camera man coordinates the cameras, the talent and the set.

Dr. bbq

And this is his Dr. BBQ’s latest cookbook, The NFL GameDay Cookbook. The recipe for the Barbequed Pulled Pork Sandwiches are from this book. Your lover promised some nookie tonight if you bought the book.

dr-bbq-5

So here’s what Ray made:

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Oh, you want a closer look?

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But WAIT! I didn’t even tell you my part in this tag-team!

Oh wait til you see what I made with his pulled pork…I Asian-fied it with a special BBQ sauce recipe from Kogi BBQ Taco Truck in Los Angeles…I’ve got a recipe and video of the: kogi-bbq-taco-31 Korean Style Tacos with Kogi BBQ Sauce.


Carolina Barbequed Pulled Pork Sandwiches with Spicy Tangy Slaw

Fromnfl-gameday-cookbook The NFL Gameday Cookbook by Ray, Dr. BBQ, Lampe and published by Chronicle Books

Barbecued Pulled Pork Sandwiches

This is what real barbecue is all about. A long slow cooked pork shoulder is as good as it gets. Yes, the butt comes from the shoulder. It’s the shoulder blade or the butt end of the whole shoulder. These sandwiches are best served topped with coleslaw. Pick one of mine or use your family favorite.

For the rub
3 tablespoons salt
2 tablespoons black pepper
1 tablespoon granulated garlic
1 tablespoon paprika

One 7 to 8 pound pork butt, fat cap trimmed off
2 tablespoons vegetable oil
1/2 cup apple juice or apple cider
2 cups Dr. BBQ’s Carolina Barbecue sauce (Recipe below)
12 hamburger buns

To make the rub, in a small bowl combine the salt, pepper, granulated garlic and paprika. Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at least a half hour and up to 12 hours.

Prepare the grill or smoker indirect at 275 F using hickory and cherry for flavor. Put the butt in the cooker and cook until the internal temperature is 160 F. This should take 6 to 8 hours depending on your cooker. Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle. As you begin to close up the package pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it put it back in the cooker. Return the package to the cooker and cook until the meat reaches an internal temperature of 195F. This should take another 2 to 3 hours. Remove the package from the cooker to a baking sheet. Open the top of the foil to let the steam out and let it rest for 1 hour. Using heavy neoprene gloves or a pair of tongs and a fork transfer the meat to a big pan. It will be very tender and hard to handle. Discard the juices as they will be quite fatty. Shred the meat discarding the fat and bones. It should just fall apart. Continue to pull the meat until it’s shredded enough to make a sandwich. Add 1 cup of the sauce and mix well. Reserve the additional sauce for serving on the side. Serve on fluffy white buns topped with Cole slaw.

Makes 12 sandwiches

Dr. BBQ’s Carolina Barbecue Sauce

1 cup vinegar
2/3 cup ketchup
2 teaspoon sugar
1 teaspoon salt
1 teaspoon Worcestershire
1/2 teaspoon red pepper flakes

In a small saucepan mix together the vinegar, catsup, sugar, salt, Worcestershire and pepper flakes. Cook over low heat for 5 minutes stirring to blend.
Makes about two cups

Spicy Tangy Slaw

This slaw goes well with all the real barbecue dishes.

One 16-ounce package of shredded Cole slaw mix
1/2 red bell pepper, sliced thin
1/2 medium onion, sliced thin
1 jalepeno, halved and sliced thin

For the dressing:
1/3 cup olive oil
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
In a large bowl mix together the dressing ingredients. Add the slaw mix, the red pepper, the onion and the Jalapeno. Toss to coat. Let rest 5 minutes and toss again. Refrigerate for at least 4 hours and preferably overnight.

Makes about 8 servings.

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Aged Black Garlic: a new superfood? http://steamykitchen.com/2927-black-garlic-with-scallops.html http://steamykitchen.com/2927-black-garlic-with-scallops.html#comments Mon, 23 Mar 2009 06:06:28 +0000 http://steamykitchen.com/blog/?p=2927 [imagebrowser id=3] View 7 photos in the above slide show Why is it that Asian ingredients that are “good for you” are so darn ugly and nasty sounding? Mom used to feed me and my brother bird’s nest soup, chilled frog jelly soup and countless other strange protein specimens that would probably make you wonder how I’m still alive today. ...

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View 7 photos in the above slide show

Why is it that Asian ingredients that are “good for you” are so darn ugly and nasty sounding? Mom used to feed me and my brother bird’s nest soup, chilled frog jelly soup and countless other strange protein specimens that would probably make you wonder how I’m still alive today.

The latest “it” ingredient is aged black garlic. It’s matte-black and gooey-soft with a chewyishy texture. It’s the new plaything of gourmet restaurant kitchens across the U.S.. and its recent appearance on Top Chef and Iron Chef television shows created newfound fame for this otherwise frightful thing. Trust me, if you found this on your kitchen counter and didn’t know that it was supposed to be black, you’d probably think it was rotten.

Well, good thing it’s not rotten, but rather “aged,” a more pleasant way to describe the process of letting time and temperature do its thing. I spoke with Scott Kim, CEO of Black Garlic, Inc. and he told me that garlic heads either grown in Korea or California are put into a machine he invented which fluctuates temperature and humidity for thirty days. What results is supposedly a garlic that has twice the antioxidants as regular garlic.

I think there’s a lot of misinformation and mystery about black garlic – some articles hint that black garlic has been used for hundreds of years in Korea and Japan as a superfood and Kim claims to have invented the machine a handful of years ago after a story he heard from someone in the garlic business in Korea. I asked, “Is the black garlic exposed to light source in his machine (as I’ve read online)?” Kim answered no.

I asked him how people used to make black garlic before his magical machine and he told me he didn’t know. How do they make black garlic in Japan? He didn’t know either. The scientific study done in Korea of the antioxidant level is not available online, though Kim did offer to send me information in Korean. 

So, I’m highly skeptical on its superfood status and the origins of black garlic until I can find more information. But there’s one thing I’m sure of – and that is I love the taste of black garlic. It’s sweet, mild, caramelly and reminds me of molasses. When you bite into a raw clove, you don’t get the harsh-hit-you-in-the-face that regular garlic has. It’s smooth, soft and the garlic flavor is mellowed out times one-hundred.

I was lucky enough to get a few heads to play with from my friend Chef David Eger of Earthy.com (and in exchange I let him use the photo of black garlic that I shot), where they sell four ounces of black garlic for $10.00. I’ve sliced a few cloves (as best as I could…it’s so soft that it’s difficult to slice), fried them in olive oil with scallops and it was dynamo.

Black Garlic at our Blogger Playdate

My friends, Chef Mark and Jennifer of The Culinary Media Network in New York made a bruschetta out of a few cloves for our dinner party and guests could not stop eating it. I had to steal bruschetta off of people’s plates just to get a photograph of it! If you want to see black garlic in action, watch the Culinary Media Network video below (note: I didn’t speak with Scott Kim, founder of Black Garlic, Inc. until the day after this video was shot – so the comment about the garlic being exposed to light is incorrect.)

Superfood Status?

Is it an ancient Asian secret superfood? I don’t know and am trying to hold my judgement until an independant lab in the U.S. can verify and publish the results in English. But try aged, black garlic for its taste. I like using the black garlic is raw (like in a bruschetta), roasted whole cloves and then smeared on toasted bread with a drizzle of olive oil or sliced and fried like in this recipe.


black-garlic-web-11

Black Garlic with Scallops Recipe

Even if you don’t have black garlic, this is a simple recipe for scallops. Just substitute the black garlic with regular garlic. Just don’t expect any nooky tonight, unless you’re both having the dish!3 tablespoons butter, divided
16 extra-large dry-packed scallops, patted very dry (about 1 ½ pounds)
salt and freshly ground black pepper
3 cloves black garlic, thinly sliced (or use regular garlic)
1-2 teaspoons finely minced jalepeno pepper
¼ cup white wine
2 teaspoons good balsamic vinegar
2 tablespoons chopped fresh parsley

Heat a large frying pan with just 2 tablespoons of the butter over high heat. Season the scallops with salt and pepper, and when the butter is bubbling, gently lay the scallops in the pan, not touching. Sear the scallops and cook for 4 minutes, turning once. They should have a lovely golden brown color on both sides. Transfer to a platter.

To the same hot pan on high heat, add the remaining 1 tablespoon of butter. Add the garlic slices and the jalepeno pepper and fry until fragrant, about 30 seconds. Pour in the white wine and the balsamic vinegar into the pan. Let simmer for 1 minute, season with salt and pepper and add the fresh parsley. Pour over scallops.

Serves 4

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