Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Mummy Halloweenies http://steamykitchen.com/28853-mummy-halloweenies-recipe-video.html http://steamykitchen.com/28853-mummy-halloweenies-recipe-video.html#comments Tue, 22 Oct 2013 20:37:12 +0000 http://www.steamykitchen.com/?p=28853 In my 6 1/2 years of food blogging (in Internet years, that’s like 25.2 regular years) I’ve made some darn good friends, even soulmates. One of these gals is known as The Pioneer Woman – Ree Drummond. Ree and I have been on some crazy adventures together, running barefoot in a Seattle museum, spooning in a Chicago cab, and I even cried ...

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Mummy Halloweenies Recipe

In my 6 1/2 years of food blogging (in Internet years, that’s like 25.2 regular years) I’ve made some darn good friends, even soulmates. One of these gals is known as The Pioneer Woman – Ree Drummond. Ree and I have been on some crazy adventures together, running barefoot in a Seattle museum, spooning in a Chicago cab, and I even cried in her family room once.

Mummy Halloweenies Recipe

Ree’s got a brand new book called The Pioneer Woman Cooks A Year of Holidays with 140 photos for every major holiday during the year. (pssst….hey Drummond kids….tell Mom to start celebrating Chinese New Year….all kids get red envelopes full of cash!! cha-ching!)

Mummy Halloweenies Recipe

I just got this lovely book last night, but since Halloween is next week, Cheri and I scrambled to make Ree’s Mummy Dogs today and create a short recipe video for you. These “Mummy Halloweenies” are so adorable – we’re taking them to the boys’ Taekwondo class tonight.

It’s a simple, fun treat to make – 10 minutes hands-on plus 15 minutes in the oven.

Mummy Halloweenies Recipe

Ree makes her dough from scratch, but since I don’t even own a proper rolling pin (!!!) I opted to pop a can of dough instead.

Mummy Halloweenies Recipe Video

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Mummy Halloweenies

Servings: 6 Prep Time: 10 minutes Cook Time: 15 minutes
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From The Pioneer Woman Cooks: A Year of Holidays cookbook. I used a can of prepared french bread dough (will make 12 mummies) or you can use prepared biscuit dough, pie dough, pizza dough, croissant dough, etc. I used one 11-ounce can of Pillsbury french bread dough. If you're using the smaller croissant or biscuit dough cans, you'll have to get 2 cans. Serve these Mummy Halloweenies with little dipping bowls of mustard, ketchup or BBQ sauce.

Ingredients:

12 hot dogs
1-2 cans prepared dough of your choice
1 egg
mustard or ketchup, for serving

Directions:

1. Preheat the oven to 375F.

2. Roll out the dough very thin, then use a pizza cutter or sharp knife to cut skinny strips of dough. Wrap each hotdog. Leave a little bit of open space around the "face" of the mummy. Keep wrapping in a crisscross pattern until covered. Tuck the end underneath the mummy dog (so that it doesn't unravel during baking). Repeat with all hotdogs. Lay them on on baking sheet lined with parchment paper or baking mat.

3. In a small bowl, whisk the egg with 1 tablespoon of water. Using a pastry brush, lightly brush the glaze all over the top of each mummy dog.

4. Bake 18-20 minutes, until the dough is nice and golden brown.

5. Before serving, dog the mummy dogs with a little mustard or ketchup for the "eyes."

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Sweet and Sour Chicken with Cherries http://steamykitchen.com/27925-sweet-and-sour-chicken-with-cherries-recipe-video.html http://steamykitchen.com/27925-sweet-and-sour-chicken-with-cherries-recipe-video.html#comments Mon, 12 Aug 2013 17:32:26 +0000 http://www.steamykitchen.com/?p=27925 Growing up in Nebraska, the closest family was nearly 8,000 miles away in Hong Kong and so our “family” was made of neighbors and co-workers of my Dad at the city utility offices. On the weekends, the adults would play cards, mah-jong (my parents taught everyone!) and have grand potlucks. We spent many weekends with one of Dad’s co-workers, Walt ...

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sweet and sour chicken cherries recipe featured-9533

Growing up in Nebraska, the closest family was nearly 8,000 miles away in Hong Kong and so our “family” was made of neighbors and co-workers of my Dad at the city utility offices. On the weekends, the adults would play cards, mah-jong (my parents taught everyone!) and have grand potlucks.

We spent many weekends with one of Dad’s co-workers, Walt and his wife Alice, who had a lovely backyard full of fruit trees. They were an older couple and became Jay and my substitute “Grandma and Grandpa.” I remember vividly the massive netting contraption that Walt would drape over the majestic cherry tree once the fruit started ripening to prevent darting bird-theives from snatching the prized fruit.

sweet and sour chicken cherries recipe featured-9535

Every year in the summer, we’d be invited over for cherry harvesting, where the netting would be gently lifted off like a veil, revealing the layers and layers of branches holding bright red cherries ready for picking. The rest of the evening and days that followed were dedicated to pitting, pie-making and canning.

Walt and Alice both passed away long ago and I wonder if that cherry tree still stands? I’ve been temped to ask my parents for their old address to use Google Earth to peer into the backyard, but that thought just kinda creeped me out!

sweet and sour chicken cherries recipe featured-9545

This recipe, Sweet and Sour Chicken with Cherries is a tribute to Walt and Alice. When we first moved to the United States, they welcomed us into their home and we became part of their family. Alice taught Mom how to bake Cherry Pie, Mom taught her how to Chinese Egg Rolls. They babysat me and my brother so that my parents could go out on a date. Alice patiently read some of my very first children’s books to me and helped me learn English!

You can use either sweet or tart cherries with this recipe – this is a sweet and sour dish, so adjust the amount of honey or vinegar based on how sweet your cherries are. I love my Sweet and Sour Sauce – it’s a healthy version that uses orange juice for a nice fruity zing. If fresh cherries aren’t in your life right now, feel free to use another fruit – both fresh pineapple and mango work great. Oh, I’ve even used frozen, pitted cherries in the recipe with great results as well.

Sweet and Sour Chicken with Cherries Recipe Video

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Sweet and Sour Chicken with Cherries

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
sweet and sour chicken with cherries recipe featured-9534

You can use either breast meat or thigh meat (or even thinly sliced pork). For a vegetarian version, substitute the meat with extra firm tofu cubes (still following the same recipe instructions)

If fresh cherries aren't available, use fresh pineapple or mango chunks. Also, frozen cherries work well too. Canned cherries are too sweet.

Ingredients:

6 ounces boneless chicken, cut into bite sized pieces
1 tablespoon soy sauce
½ teaspoon cornstarch
2 tablespoons cooking oil, divided
½ onion, cut into 1” chunks
1 ½ cups fresh cherries (2 handfuls), pitted and halved
1/2 red pepper, cut into 1” chunks
1/2 yellow pepper, cut into 1” chunksFor the Sweet and Sour Sauce
1 tablespoon grated fresh ginger
2 tablespoons honey or agave nectar
3 tablespoons orange juice
3 tablespoons ketchup
3 tablespoons white vinegar

Directions:

In a bowl, toss the chicken meat with the soy sauce and cornstarch.

In a separate bowl, whisk together the ingredients for the sweet and sour sauce.

Heat a wok or saute pan over high heat. Swirl in just 1 tablespoon of the cooking oil. When hot, add in the marinated chicken. Spread chicken out all over the surface of wok in single layer. Let cook for 2 minutes, undisturbed, until browned. Flip chicken pieces and brown the other side, about 1 minute. Chicken should be browned but still uncooked in the middle. Remove chicken from wok and set aside.

Keep the wok on stove and turn the heat to medium-high. Swirl in the remaining cooking oil. When hot, add the onions and stir fry for 1 minute. Add in the cherries, red and yellow bell peppers. Stir fry for 2 minutes, until the bell peppers are cooked, but still colorful and crunchy.

Add the partially cooked chicken back into the wok and pour in the sweet and sour sauce. Bring to a simmer and cook an additional minute, or until the chicken is fully cooked through. Careful not to overcook the chicken!

 

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

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

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

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

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

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

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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.

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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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Pan Seared Steak with Sweet and Sour Tomato Onion Sauce http://steamykitchen.com/1316-steak-tomato.html http://steamykitchen.com/1316-steak-tomato.html#comments Sun, 17 Aug 2008 01:53:20 +0000 http://steamykitchen.com/blog/?p=1316 Last week was my good friend’s birthday and like me, she popped out kids back to back, 16 months apart, which meant we both had the same momentary lapse of judgment. Date nights are rare events, not because we’re lame, married, boring people, but that trustworthy sitters are really hard to come by. The good ones, i.e. kids with no ...

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Pan Seared Steak with Sweet and Sour Tomato Onion Sauce

Last week was my good friend’s birthday and like me, she popped out kids back to back, 16 months apart, which meant we both had the same momentary lapse of judgment. Date nights are rare events, not because we’re lame, married, boring people, but that trustworthy sitters are really hard to come by. The good ones, i.e. kids with no arrest record, know that they’re in high demand, thus can play the game of extortion and can charge as much as a car payment and require a 20% tip.

Even a bigger deal is when we want to double-date with my friend and her husband. The planning started 2 weeks ago, going back and forth on a suitable date, scoring a sitter each, keeping our children quarantined in a bubble so that they wouldn’t catch any dreadful diseases, and of course collecting every bit of loose change into a jar just so we could afford a good night out without having to turn dish-washing tricks in a restaurant kitchen to pay for our meal.

We chose a fancy steakhouse in Sarasota, because when you go through that much of an ordeal to prepare for the big night, you really want to make sure that odds are you’ll eat better than at Steak ‘n Shake.

I ordered the surf and turf hold-the-bernaise-hold-the-bacon 6 ounce fresh lobster with 2 superb, prime grade, filet mignons. Drumroll…please….the filets arrived flaccid, with a lowercase f.

The waiter even bragged about their 1,600 degree broiler that could sear an entire herd of buffalos in 4.6 seconds. Sadly, that signature steakhouse charred crust did not come with my turf. But the filet was buttah tender, cooked spot-on medium rare, so I would have felt silly sending it back. Plus, having the chef put the crusty sear on the filets would have cooked them too done for my tastes.

Unfortunately, the service was even worse, having lost our waiter for 25 minutes between courses. He was probably couldn’t resist but grab the busboy and go out on a joyride in our smoky blue, sexy Hyundai minivan.

Let’s look at this from an economic standpoint. Just for our portion, $200 for dinner + $5 parking + $5 gas + $50 babysitter = $260. And, if you remember high school econ, it’s only fair that I calculate opportunity cost too. For $260, I could have gotten new floor mats and a Disney antenna danglebobber for my minivan.

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Pan Seared Steak with Sweet and Sour Tomato Sauc

I would love to have a stovetop hot enough to produce that expensive steakhouse quality sear on my steaks. With just a home stovetop and prime going for $24 a pound (eeek!), I’m perfectly happy with the choice grade on sale at the supermarket. With a lush sweet and sour tomato onion sauce topping, eating at home tonight felt even better for the pocketbook and my stomach.

Pan Seared Steak with Sweet and Sour Tomato Onion Sauce is an oldie favorite that I’ve had many times in western style Hong Kong cafes in the U.S. The steak usually comes on a sizzling platter with a sweet and tangy tomato and onion sauce.

Pan Seared Steak with Sweet and Sour Tomato and Onion Sauce

2 tablespoons cooking oil (peanut, canola or vegetable)
Four 1 1/4 inch thick steaks, cut your choice, at room temperature
salt and pepper to season steaks
1 whole onion, sliced
1 tablespoon minced garlic
2 whole tomatoes, cut into 8 wedges each

Sauce (whisk in small bowl)
1 tablespoons ketchup
1 1/2 tablespoons unseasoned rice vinegar (or white vinegar)
1/4 cup water
2 tablespoons sugar
1 teaspoon soy sauce

Heat a large skillet over high heat until a bead of water sizzles upon contact and immediately evaporates. You want that pan super hot to get the best sear on the steaks as possible. Add just 1 tablespoon of cooking oil to the pan and let the oil heat up.

While the pan is heating, brush the remaining 1 tablespoon of cooking oil on each side of the steaks. Season with salt and pepper and carefully lay them in the hot pan, not touching. Cook for 3-4 minutes per side or until you reach your desired level of doneness. Instant read thermometer should read 120F at the center of the steak for medium-rare.

Remove steaks to a plate and tent loosely with tin foil. Return the skillet to medium heat. You should still have some oil left in the pan. Add the garlic and onions to the pan and cook for 2 minutes. Push the garlic/onions to one side of the pan and add the tomato wedges. Cook the tomatoes 1 minute.

Add the sauce mixture and simmer until slightly thickened and the tomatoes and onions are nicely coated with the sauce.

Now you’ll have to taste and adjust – how sweet and how sour is a personal preference, plus your tomato may be juicy sweet or a bit acidic. (Make sure you taste a bit of the tomato too)

  • Too puckery acidic? Add 1/2 teaspoon of sugar
  • Not sour enough? Add 1/4 teaspoon of rice vinegar
  • Need a little more salt? Add 1/4 teaspoon of soy sauce
  • Sweet and Sour too strong? Add 1 tablespoon water

Pour the sweet and sour tomato onion sauce on top of steaks.

Yields 4 servings

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Beijing Olympics Other great recipes for your Olympics party!

Sweet and Sour Pork My sister-in-blog RasaMalaysia’s gorgeous Sweet and Sour Pork!

Ground Beef with Beijing Sauce Over Noodles Ground Beef with Beijing Sauce Over Noodles

Stir Fried Shrimp, Eggs and Peas Stir Fried Shrimp, Eggs and Peas + Stir Fry Secrets

Pan Fried Shrimp and Pork Potstickers Pan Fried Shrimp and Pork Potstickers

Wonton Noodle Soup Wonton Noodle Soup

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Fried Green Tomato Salad with Sweet Chili Dressing + Menu For Hope http://steamykitchen.com/216-fried-green-tomato-salad-with-sweet-chili-dressing-menu-for-hope.html http://steamykitchen.com/216-fried-green-tomato-salad-with-sweet-chili-dressing-menu-for-hope.html#comments Mon, 10 Dec 2007 05:21:56 +0000 http://steamykitchen.com/blog/2007/12/10/fried-green-tomato-salad-with-sweet-chili-dressing-menu-for-hope/ Because I live in one of the hottest states in the United States, and by "hot" I mean the moment you step outside, the crease in the back of your knees sweat as fast as spinach in a fry pan. In the summer, I curse the humidity, especially when my friends back in San Francisco brag about having lunch alfresco ...

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Fried Green Tomato Salad with Sweet Chili Dressing

Because I live in one of the hottest states in the United States, and by “hot” I mean the moment you step outside, the crease in the back of your knees sweat as fast as spinach in a fry pan. In the summer, I curse the humidity, especially when my friends back in San Francisco brag about having lunch alfresco on happy-sunshiney-afternoons. But then along comes December, and guess what. I am still growing tomatoes, gardening in shorts and a tank top in almost 80F degree weather. Love it.

Na na na na boo boo!

In October, I bought a few Earthboxes – and began growing 3 tomato plants, lettuce, herbs, cauliflower, peppers and broccoli. The tomatoes took off like like a dog in heat and within weeks grew to 3 ft tall with a gazillion flowers. That’s the beauty of the Earthboxes…low maintenance…high productivity. Kinda like me, right Scott?! :-)

Anyways, they grew so friggin’ fast that one day I came home to find all 3 tomato plants toppled over because the wire trellis couldn’t support the plants’ weight. One plant broke and therefore the 2 months of tomatoes which i had lovingly massaged, sang to and kissed, were left dangling helplessly on the stem. The other plants were ok, so today Scott built a massive wooden trellis system, about the size of a small bathroom just for them to “grow into.” I really should take a photo for you (next time).

18 small green tomatoes…perfect for Elise’s Fried Green Tomato recipe paired with my Sweet Chili Dressing and home-grown greens. These green babies are goin’ out in style.

I have another Earthbox just dedicated to different kinds of salad greens – our little family can’t keep up with all the lettuce we are producing. I’ve become a lettuce-pusher….presenting bags of lettuce and herbs to my friends every time I visit. This Fried Green Tomato Salad with Sweet Chili Dressing was so satisfying that I have a feeling that many of the remaining tomatoes will be plucked before ripening. Panko breadcrumbs were a perfect breading – so incredibly light yet packs a massive crunch when fried…..continued….

Fried Green Tomato Salad

pssst….I forgot to drizzle with the Sweet Chili Dressing before taking the photo.

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Fried Green Tomato Salad with Sweet Chili Dressing

Servings: 4 Prep Time: 10 minutes Cook Time: 8 minutes
Screen Shot 2014-02-26 at 3.02.13 PM

adapted from Elise who adapted it from Better Homes & Garden New Cook Book. For my GF friends, substitute flour and breadcrumbs. The sweet chili sauce below in the dressing recipe is GF.

Ingredients:

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup panko breadcrumbs
1/4 cup olive oil
1 tsp kosher or sea salt
1/4 tsp fresh ground pepper
large pinch of chili powder
salad greens

Directions:

1. Slice unpeeled tomatoes into 1/2" slices. Season both sides with salt, pepper and chili powder and let sit. In meantime, make salad dressing (recipe below) and prep the following in separate bowls in this order: milk, flour, egg, panko.

2. Heat a large skillet with olive oil on medium-high heat. Dip tomato slices in milk, then flour, then eggs, then panko. In skillet, fry slices 3-5 minutes each side until golden brown.

Sweet Chili Dressing

1 tbl bottled sweet chili sauce (I use Mae Ploy brand) Sweet chili sauce
1 tbl tomato ketchup
1 tsp olive oil
1/2 tsp sesame oil
1 tbl sugar
1 tbl water
1 tbl lime juice
1 tsp minced cilantro leaves

Combine ingredients and mix well.

The Sweet Chili Dressing recipe is adapted from Asian Tapas cookbook. I've been playing with the recipes in this gorgeous book - every recipe has a photo!


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Menu for Hope

Menu for Hope

This is my first year participating in Menu For Hope, and rather than me and my chinglish fumble a description, here is the program, from the words of the founder herself, Chez Pim:

“Menu for Hope is an annual fundraising event in support of the UN World Food Programme.  Five years ago, the devastating tsunami in Southeast Asia inspired me to find a way to help, and the very first Menu for Hope was born.  In 2006, Menu for Hope raised US$60,925.12 to help the UN World Food Programme feed the hungry.

Each year, food bloggers from all over the world join forces to host the Menu for Hope online raffle, offering an array of delectable culinary prizes.  For every US$10, the donor receive a virtual raffle ticket toward a prize of their choice.  This year, the prizes include once in a lifetime experiences such as touring the elBulli laboratory with Ferran Adrià, dining on a historic British meal prepared by Heston Blumenthal, or joining Harold McGee on a lunch date to satisfy a lifetime’s worth of cooking curiosity.  You can also tag along with your favorite blogger on a tour of their favorite markets, restaurants, or even receive a care package fashioned especially for you from your favorite bloggers themselves.  All you need is $10 and a bit of luck.

We may never eradicate hunger from the face of the earth, but why should that stop us from trying?”

Our East Coast host is Serious Eats, one of my fav food sites. Come support the worthy cause and see the full list of prizes!

My donation is 1 ounce of saffron threads from Saffron.com. This, my friends, is an entire ounce – more than you can ever use!  The prize code is UE-05.

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