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 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 ...

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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!

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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

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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

 

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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 ...

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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.

 

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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.

 

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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

 

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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

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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.

 

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Remove them from the pan

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

 

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

 

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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.

 

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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!

 

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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!!

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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

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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.

 

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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, ...

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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.

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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.

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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.

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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 ...

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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.”

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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!

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Vietnamese Spring Rolls with Orange Almond Sauce Recipe Video

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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.

 

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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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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


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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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Thai Hot and Sour Chicken Soup http://steamykitchen.com/28246-thai-hot-and-sour-chicken-soup-recipe-video.html http://steamykitchen.com/28246-thai-hot-and-sour-chicken-soup-recipe-video.html#comments Tue, 03 Sep 2013 16:09:11 +0000 http://www.steamykitchen.com/?p=28246 I’m overwhelmed by all the Internet love! You all have made last week so much more bearable, and the healing over the sudden loss of Buster easier. I think the one most affected by Buster’s passing was Coco. There were times when we came home, and Coco would greet us and then immediately looked behind us to see if Buster ...

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Thai Hot and Sour Chicken Soup Recipe

I’m overwhelmed by all the Internet love! You all have made last week so much more bearable, and the healing over the sudden loss of Buster easier. I think the one most affected by Buster’s passing was Coco. There were times when we came home, and Coco would greet us and then immediately looked behind us to see if Buster was following.

Poor Coco – I know it will take time.

coco-5522

Last week called for comfort food and that means soup. We’ve been doing a lot of soups in the electric pressure cooker (just throw everything in a hit a few buttons) or the super-quick 20 minute on the stovetop soups. Basically, I like unfussy soups. What hit the spot last week was hot-spicy-tangy-savory Thai Hot and Sour Chicken Soup. This is the type of soup that Pavlov would love – the flavors are so distinct and powerful, that every time even just think about this soup, certain reactions that I cannot control begin happening. Mouth starts watering from the sharp lime, tip of tongue reacts to the slight sweetness of the fish sauce,  and the warming of the throat from the slow, lingering effects of the steeped chile slices.

Thai Hot and Sour Chicken Soup Recipe

While the soup contains ingredients that are difficult to find outside of an Asian market – don’t worry. I have a simple substitution! The citrusy flavor of the soup comes from lemongrass and kaffir lime leaf. If you can’t find one or both, the peel of the lime will work just fine.

Thai Hot and Sour Chicken Soup Recipe

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The ingredients are flexible – I’ve added shrimp, tofu and even spinach to the soup. Make it your own! This is a recipe that I’ve adapted from Katie Chin’s brand new Everyday Thai Cooking cookbook.

I was fortunate enough to receive an advanced copy (and loved the book so much that I wrote a little quote for the back cover!)

If you like Thai food as much as I do, you’ll love Katie’s Thai recipes that are designed for the home cook. Some of the recipes in the book:

  • Steamed Mussels in Lemongrass and Basil
  • Chang Mai Chicken Lettuce Cups
  • Chicken with Cashews and Thai Chilies
  • Grilled Halibut in Mango Coconut Sauce
  • Spicy Peanut Noodles
  • Thai Garlicky Eggplant
  • Pad Thai

Thai Hot and Sour Chicken Soup Recipe Video

 

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 Thai Hot and Sour Chicken Soup Recipe

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Thai Hot and Sour Chicken Soup

Servings: 15 minutes Prep Time: 4 Cook Time: 5 minutes
Thai Hot and Sour Chicken Soup Recipe featured-9650

Kaffir lime leaves and fresh lemongrass may be difficult to fine outside of an Asian market. You can substitute with lime peel. In the recipe, you'll be using the juice of a fresh lime. Before cutting the lime, take a vegetable peeler and peel long strips of the lime skin. Use your fingers and squeeze/wring the peel a bit to release its flavors and fragrant oil. Adapted from Everyday Thai Cooking by Katie Chin. The more chile slices you use - and the longer you let it steep in the broth, the spicier it will be.'

Other ingredients you can add: spinach leaves, tofu, shrimp, zucchini slices, bean thread noodles or rice noodles, snow peas, bamboo shoots, etc.

Ingredients:

3 cups chicken stock
4 slices fresh ginger
4 kaffir lime leaves, torn (substitute with lime peel)
2 stalks lemongrass, cut into 2" lengths and bruised (substitute with lime peel)
1 fresh hot chile pepper, sliced (I used 2 large slices)
1/2 pound skinless, boneless chicken, cut into bite-sized pieces
1 cup cherry tomato (or 1 whole tomato, cut into wedges)
One 15-oz can straw mushrooms (or handful fresh sliced mushrooms)
3 tablespoons fish sauce
1 lime, squeezed (about 2 tablespoons lime juice)
fresh cilantro leaves

Directions:

In a pot, add the chicken stock, ginger, kaffir lime, lemongrass and chile slices. Bring to a simmer, cover, and then turn the heat to low. Let simmer for 10 minutes. Strain out and discard the spent herbs. (You can taste the soup at this point, if you would like it more spicy, keep the chile pepper slices in the stock and discard just before serving.)

Add in the chicken pieces, cherry tomato and mushrooms. Bring back to a simmer on medium heat and then cook for an additional 5 minutes.

Stir in the fish sauce, lime juice and cilantro leaves.

 

 

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Chicken Satay with Peanut Noodles http://steamykitchen.com/27510-chicken-satay-with-peanut-noodles-recipe-video.html http://steamykitchen.com/27510-chicken-satay-with-peanut-noodles-recipe-video.html#comments Tue, 16 Jul 2013 16:28:31 +0000 http://www.steamykitchen.com/?p=27510 It was just last week that I confessed to wasting a lot of food in my line of work during the process of recipe creating and testing. It’s horrible, I know, but at least you’ll have the comfort of knowing that each recipe IS tested and not just made up randomly in my head AND that the food scraps either go ...

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Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

It was just last week that I confessed to wasting a lot of food in my line of work during the process of recipe creating and testing. It’s horrible, I know, but at least you’ll have the comfort of knowing that each recipe IS tested and not just made up randomly in my head AND that the food scraps either go to the chickens or the worm compost. Believe me, the chickens and worms love it.

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

However, I do have a solution for cutting down on buying too much grocery – The Fresh 20 by my friend, Melissa Lanz. Basically, it goes like this: Every week, The Fresh 20 will send you a grocery list of 20 fresh ingredients (i.e. vegetables, meat, seafood, fruit, dairy). With those 20 fresh ingredients and your pantry staples, you can make 5 meals to feed your family.

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

Genius, right? This plan eliminates the guesswork of “What’s for dinner?” and “What groceries to buy?”

Screen Shot 2013-07-16 at 12.24.32 PM

While the service is a monthly fee, the cookbook, with 80 recipes (that’s 5 recipes each week for 16 weeks) is on sale at Amazon for less than $20. The week that I chose included 20 fresh ingredients that made this Chicken Satay with Peanut Noodles, along with:

Greek-Style Lamb Tacos with Cucumber Yogurt Sauce & Salad
Orange Jalapeño Shrimp with Broccoli and Brown Rice
Guacamole Tostadas with Fried Eggs
Lamb Penne with Simple Green Salad

There are options for Vegetarians and Gluten Free diets too. Easy peasy.

Chicken Satay with Peanut Noodles Recipe Video

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Chicken Satay with Peanut Noodles Recipe

Servings: Prep Time: Cook Time:
chicken-satay-with-peanut-noodles-and-cucumber-salad-featured-9397

Recipe adapted from The Fresh 20 Cookbook by Melissa Lanz.

Ingredients:

FOR THE CHICKEN SATAY
1 tablespoon reduced-sodium soy sauce
2 teaspoons cooking oil
2 garlic cloves, finely minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
freshly ground black pepper
2 boneless skinless chicken breasts, cut evenly into bite-sized pieces
wooden skewers, soaked in cold water for at least 10 minutesFOR THE PEANUT NOODLES
1 teaspoon cooking oil
1 garlic cloves, finely minced
1 teaspoon finely minced red chile pepper
1/2 lime, juiced
2 tablespoons honey
1/4 cup peanut butter
2/3 cup hot water
2 tablespoons reduced-sodium soy sauce
8 ounces spaghetti, cookedFOR THE CUCUMBER SALAD
1 medium cucumber, very thinly sliced
1 teaspoon white wine vinegar or rice vinegar
1 tablespoon honey
1/2 teaspoon finely minced red chile pepper

Directions:

For the chicken satay: In a non-aluminum container, combine all ingredients together. Marinate in the refrigerator for 10 minutes or up to 24 hours. Heat the grill to medium-high. Skewer the chicken pieces on the soaked skewers and discard the marinade. Grill the chicken for 3-4 minutes per side, until cooked through. Serve the chicken warm with the peanut noodles.

For the peanut noodles: In a small saucepan over low heat, combine the oil, garlic and peppers and saute for 1-2 minutes or until the garlic becomes fragrant. Add the lime juice, honey, peanut butter, hot water and soy sauce and simmer for 3-5 minutes, stirring occasionally. Toss the pasta with half the peanut sauce. Serve the remaining sauce for dipping the chicken satay.

For the cucumber salad: In a small bowl, toss the cucumber slices, vinegar, honey and peppers. Serve alongside the chicken satay and peanut noodles.

 

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

 

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Grilled Shrimp with Cantaloupe Lime Salsa http://steamykitchen.com/27517-grilled-shrimp-with-cantaloupe-lime-salsa-recipe-video.html http://steamykitchen.com/27517-grilled-shrimp-with-cantaloupe-lime-salsa-recipe-video.html#comments Fri, 05 Jul 2013 18:13:14 +0000 http://www.steamykitchen.com/?p=27517 I’m a horrible grocery shopper. I’m compulsive, obsessive and spontaneous all packed into one short human form, pushing a shopping cart. In short, I’m every advertiser’s dream. Grocery shopping and farmer’s markets are my absolute favorite activities (next to petting yarn and fabric, as an avid knitter and new quilter). Some of my most creative time is walking back and ...

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Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

I’m a horrible grocery shopper. I’m compulsive, obsessive and spontaneous all packed into one short human form, pushing a shopping cart. In short, I’m every advertiser’s dream.

Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

Grocery shopping and farmer’s markets are my absolute favorite activities (next to petting yarn and fabric, as an avid knitter and new quilter). Some of my most creative time is walking back and forth between the produce section and different aisles, creating recipes on the fly.

The shopping cart ends up being an anatomy of a recipe, the grocery clerks are fascinated with the ingredients that go in, get swapped, moved around as I develop a new recipe in my head.

Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

*Sidenote: You know what grocery stores need? A recipe consultant in the produce section! Instead of, “Can I help you find something?” — it should be — “Can I help you create a recipe?” <– great idea, huh?

But what ends up at the end of the grocery journey is A LOT of food in my cart. While it’s a “business expense” for Steamy Kitchen, it’s still very costly and unfortunately one of the side effects of recipe testing is a lot of food waste.

Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

I’m a “DON’T” — one of these days, I’ll find myself in the back of a magazine with the black bar over my eyes, pushing a grocery cart piled high with food! (Though, don’t fret, my friends, I’m working on being more efficient and conscious of my food waste.)

One of the flavors that I was compiling at the store recently was pairing cantaloupe with basil. The two ingredients are amazingly refreshing as a  sorbet and I wanted to try the combo in a savory dish.

Screen Shot 2013-07-05 at 2.24.36 PM

A cookbook called Fresh Food Nation came to the rescue with a Cantaloupe Lime Salsa. The sweetness of cantaloupe, bite of jalapeño and lingering herbal basil is a perfect harmony of summer flavors. Pair with grilled shrimp, chicken, fish or pork. I’ve even had this salsa on top of a bed of greens as a salad.

 

Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

Screen Shot 2013-07-05 at 2.26.02 PMFresh Food Nation cookbook by Martha Holmberg. Simple, seasonal recipes from America’s farmers. Cantaloupe Lime Salsa recipe from Lattin Farms in Fallon, Nevada. Owned by Rick Lattin and B. Ann Lattin. The Lattin’s CSA is the largest in northern Nevada. It is also home to one of the largest corn mazes in the United States.

Rick and B. Ann Lattin

Grilled Shrimp with Cantaloupe-Lime Salsa Recipe Video

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Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 8 minutes
grilled-shrimp-with-cantaloupe-lime-salsa-featured-9441

Ingredients:

FOR THE CANTALOUPE LIME SALSA
1/2 small cantaloupe, diced
2 large tomatoes, diced
1/4 red onion, diced (or sweet onion)
1 teaspoon jalapeño pepper, seeded and minced (to taste)
1 lime, juiced
1 orange, zested and juiced
1/4 teaspoon kosher salt, to taste
freshly ground black pepper
handful fresh basil leaves, torn into small pieces
FOR THE GRILLED SHRIMP
1 pound shrimp, shelled (though you can leave the tail on if you wish)
1 tablespoon olive oil
salt and freshly ground black pepper

Directions:

FOR THE CANTALOUPE LIME SALSA

In a large bowl, combine all ingredients and toss to combine well. Taste and adjust seasoning, if needed.

FOR THE GRILLED SHRIMP

Pat the shrimp very dry. Toss the shrimp with the olive oil and then season with salt and pepper.

There are several ways you can prepare the shrimp:
-BBQ grill: Skewer and grill over high heat, 2-3 minutes per side.
-Broil: Lay on baking sheet, broil for 3-4 minutes per side on high, with rack set 6-8 inches under heat.
-Grill pan on stove: Heat a grill pan on high heat, grill shrimp 2-3 minutes per side
-Stir fry: Heat wok over high heat, swirl in a bit of cooking oil. When hot, add shrimp and spread out so that they are not overlapping (Give each shrimp some personal space!) Cook 2 minutes. Give it a good toss and spread out again. Cook the other side another 2 minutes.

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Beef Satay Skewers with Habanero Peanut Sauce http://steamykitchen.com/24193-beef-satay-recipe-habanero-peanut-sauce-recipe-video.html http://steamykitchen.com/24193-beef-satay-recipe-habanero-peanut-sauce-recipe-video.html#comments Wed, 14 Nov 2012 23:44:00 +0000 http://steamykitchen.com/?p=24193 Recipe for Beef Satay Skewers with Habanero Peanut Sauce with how-to video and book tour.

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Beef Satay Habanero Peanut Sauce Recipe

During recipe testing, there was an unanimous “MMMMM!!!” along with what may have been a little happy-dance from yours truly. This is hands-down, the very best Beef Satay I’ve ever had. And it’s from a Belizean cookbook called, Flavors of Belize.

Beef Satay Skewers with Habanero Peanut Sauce

I actually had to look up exactly where Belize was located when I started reading this book. It’s “Central America’s Gateway to the Caribbean” hugged by Southern Mexico, Guatemala and Honduras, on the Caribbean side. When I first opened up the book and saw recipes from Southeast Asia, China and even Hawaiian flavors, I was intrigued.  Of course, if I had read the subtitle of the book, “Ancient History, Diverse Culture, Exotic Cuisine” it would have made sense!

Beef Satay Skewers Recipe

It also turned out that my friends Adam Pearson and Matt Armendariz styled and photographed the book. Needless to say, the book is gorgeous, though I would have loved to see more photos of Belize, its people and markets. I’ve got 2 videos to share with you – one is a book tour and the other is the how-to on the recipe.

Beef Satay Skewers with Habanero Peanut Sauce

As a side note, I remember when I was little, probably around 10 years old, my Uncle Billy told me he was going to be vacationing in Belize. That struck me as incredibly exotic and so glamorous. “When I grow up, one day I’m going to be glamorous and vacation in Belize too!” Well, I haven’t made it there yet, but perhaps one day. The closest I’ve gotten is Cancun, but somehow the 5 hours or so drive between them seems like a world of difference. In my mind, at least.

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Beef Satay Skewers and Habanero Peanut Sauce Video

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Flavors of Belize, The Cookbook – Book Tour Video

About the Book Tour: While I am a devoted customer of Amazon.com, the shopping experience just isn’t quite as fulfilling when browsing for books. I love thumbing through the pages of a cookbook, stopping at a random page to see what I’d find. If at least 75% of the time, my thumb stops at an interesting recipe, photo or snippet of text, then it’s a win. So I thought I’d start giving some informal Book Tours of cookbooks that I have, majority of them sent from publishers for review.

I’ll give you a few quick thumb stops of the book – I hope you enjoy!

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Beef Satay Skewers with Habanero Peanut Sauce Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 10 minutes
Beef Satay Skewers featured-9903

Recipe adapted from Flavors of Belize Cookbook.

Ingredients:

FOR THE BEEF SATAY1/2 cup onion, finely diced
3 cloves garlic, through garlic press
1 tablespoon grated fresh ginger
1 teaspoon sugar
2 teaspoons Asian red chili sauce (like sambal oelek or sriracha)
1 tablespoon minced fresh cilantro
1/4 cup soy sauce
2 teaspoons sesame oil
1 /2 lime, juiced
1 1/2 pounds skirt steak, 1/2-inch thick slices
bamboo skewers, soaked in water
FOR THE HABANERO PEANUT SAUCE
1 cup smooth peanut butter
1/2 cup hot water
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon cumin
1/4 teaspoon habanero pepper, finely minced, to taste
1/2 teaspoon curry powder
1 lime, juiced

Directions:

FOR THE BEEF SATAY

1. For marinade, mash together the onion, garlic, ginger and sugar using mortar & pestle or food processor. Or - if you have chopped your ginger, garlic and onion fine enough, no need to do anything further. Add this mixture into a resealable bag. To the same bag, add in the red chili paste, cilantro, soy sauce, sesame oil and lime juice. Massage to mix well. Add in the beef strips. Marinate 1-2 hours or up to overnight. In the meantime, prepare the Habanero Peanut Sauce.

2. When ready to cook, heat grill to high, direct heat. Thread beef onto bamboo skewers.

3. Grill for 3-4 minutes on each side while continuously basting with marinade. Serve with habanero peanut sauce (below).

FOR THE HABANERO PEANUT SAUCE

Whisk together all ingredients until smooth. If the sauce is too thick, whisk in an additional tablespoon of hot water.

 

 

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Scallops with Apricot Sauce http://steamykitchen.com/20390-scallops-with-apricot-sauce-recipe.html http://steamykitchen.com/20390-scallops-with-apricot-sauce-recipe.html#comments Tue, 14 Feb 2012 20:11:44 +0000 http://steamykitchen.com/?p=20390 I was sent a lovely note from blog reader, Carol, requesting a recipe for scallops with a lovely fruity sauce. It’s a dish from Blackfin Bistro, a restaurant in Key West, but sadly they no longer have it on the menu. Don’t you hate that? Fall in love with a restaurant’s dish and then it disappears from the menu! Fortunately ...

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I was sent a lovely note from blog reader, Carol, requesting a recipe for scallops with a lovely fruity sauce. It’s a dish from Blackfin Bistro, a restaurant in Key West, but sadly they no longer have it on the menu. Don’t you hate that? Fall in love with a restaurant’s dish and then it disappears from the menu!

Fortunately for me, I love a challenge of replicating a restaurant dish….and so do many others! Check out my friend Stephanie’s website, CopyKat Recipes. I’ve recreated Carabba’s herby-garlicky bread dip, Applebee’s Oriental Chicken Salad and one day I’ll figure out how to make Outback’s Bloomin’ Onion without setting off the smoke alarm.

So, Carol, here’s a recipe for you – hopefully it will come close to what you once ordered. It’s got all elements of a good dish – salty, savory, sweet, tangy and buttery. Big thanks to Adam and Joanne for this recipe!

Scallops with Apricot Sauce

Here’s what you’re going to need:

Start by patting each scallop dry with a paper towel so they sear nicely when cooked.

Heat a nonstick pan over medium-high heat, add some olive oil then add the scallops. Once the scallops are in the pan, try not to move them until they have a nice brown crust, this will take about 2 minutes. Next, flip and cook until the second side is also seared.

While the scallops cook, make the sauce. Add grated or finely minced ginger to some olive oil over medium heat. Cook until the ginger just begins to brown.

Then, add the apricot jam.

Add a some soy sauce….

and if the sauce is really thick, a tablespoon or so of water to thin it out a bit.

Serve the scallops on top of rice or alongside vegetables with a drizzle of apricot sauce.

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Scallop with Apricot Sauce

Servings: serves 4 Prep Time: 5 mins Cook Time: 25 mins
Scallops-with-Apricot-Recipe.jpg

Seared scallops served with a simple apricot sauce and served over cilantro-lime rice.

Ingredients:

FOR THE SCALLOPS
12 large scallops, patted dry
2 tablespoons olive oil
1 1/2 teaspoons grated or finely minced ginger
1/2 cup apricot jam
1 tablespoon soy sauce
1-2 tablespoons water
salt and pepper
1 lime FOR THE CILANTRO LIME RICE
1 cup rice grains + water to cook
1/4 cup chopped cilantro
1/2 teaspoon lime zest
1 tablespoon lime juice

Directions:

1. Cook the rice according to package instructions then toss with cilantro, lime zest and lime juice.
2.Heat a large non-stick frying pan over medium-high heat. Season both sides of each scallop with salt and pepper. Add 1 tablespoon of olive oil to the pan then add scallops and cook 1-2 minutes on both sides, until a golden brown crust forms and the centers are slightly translucent.
3. Add 1 tablespoon of olive oil to a medium skillet. Add ginger and cook about 30 seconds until it begins to brown. Add jam and soy sauce, stir until combined and heated through. If the sauce is too thick, stir in 1-2 tablespoons of water to thin the sauce.
4. Serve scallops over rice with a drizzle of apricot sauce and a spritz of fresh lime juice.

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