Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 16 Apr 2015 20:35:08 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Heirloom Tomato and Avocado Salad with Crispy Wontons and Spicy Cilantro Vinaigrette http://steamykitchen.com/17479-heirloom-tomato-and-avocado-salad-with-crispy-wontons-and-spicy-cilantro-vinaigrette.html http://steamykitchen.com/17479-heirloom-tomato-and-avocado-salad-with-crispy-wontons-and-spicy-cilantro-vinaigrette.html#comments Fri, 05 Aug 2011 18:35:21 +0000 http://steamykitchen.com/?p=17479 I’m currently in a room with 3,500 other women (mostly) bloggers – at the BlogHer conference in San Diego. You can imagine all the tweeting, facebooking, blogging and hugging that’s going on here. If you’re internet access speed at home is a little slow, blame it on the swarm of bloggers here in San Diego sucking all of the internet ...

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I’m currently in a room with 3,500 other women (mostly) bloggers – at the BlogHer conference in San Diego. You can imagine all the tweeting, facebooking, blogging and hugging that’s going on here. If you’re internet access speed at home is a little slow, blame it on the swarm of bloggers here in San Diego sucking all of the internet power ;-)

So while I’m here at BlogHer, I have a lovely, lovely friend Viviane Bauquet Farre, author of Food and Style blog as my guest. I discovered Viviane’s blog a couple of years ago and had the pleasure to meet her in person in NYC during my book tour. I hope you enjoy her recipe! ~Jaden 

 

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When I met Jaden at her book signing in New York City in 2009, it was love at first sight. While her bubbly personality shines through every word and every photograph on this blog, in person Jaden is truly like sunshine. So when it came to creating a recipe for this guest post, I wanted something as fun and colorful as she is.

This is how this salad came to be. It’s snappy-fresh, vibrant, super-flavorful, and has an Asian flair to boot. My hope is that it will look as beautiful as Jaden… and taste as scrumptious as her recipes.

 

When I think of colorful vegetables, heirloom tomatoes (though technically a fruit!) come instantly to mind. There are few things as delicious — or as stunning — as a vine-ripened heirloom tomato. Fortunately, heirlooms have become the jewel in the crown at farmers’ markets and gourmet stores all around the country, so they’re much easier to find today than ever. (Of course, if you happen to have a sunny spot in your backyard, these stunning fruits will be more than happy to grow there all summer long.)

In today’s salad, heirloom tomatoes and ripe avocados are served on a bed of baby arugula. The whole salad is drizzled with a spunky cilantro vinaigrette that’s almost like a cilantro pesto (the pine nuts give the dressing a lovely creaminess). Then the salad is garnished with crispy wonton strips that have been lightly sautéed in olive oil until they’re crunchy and golden-brown. Every bite is a delight, offering a marvelous array of flavors and textures.

For a casual meal, serve this salad in generous bowls and let everyone dig right in.

For a more elegant presentation, serve the salad on rectangular or square plates. Arrange a mound of the baby arugula in the center of each plate, in log-like fashion. Top with thin slices of avocado (see photograph), drizzle with a bit of the dressing and garnish with the heirloom tomato pieces and the crispy wontons. It makes an attractive salad course for a dinner party.

The summer season is in full swing and so is summer eating… May you enjoy every morsel!

Crispy Wontons Step-by-Step

Step 1: Cut the wontons in 1/4 inch strips

Step 2: Heat a large frying pan at medium-high heat. Add the olive oil and wonton strips.

Step 3: Toss well, then sauté for 2 to 3 minutes until they become golden-brown, continuing to toss occasionally.

Step 4: This is how the wontons look when they are done.

Step 5: Transfer wontons to a paper towel and sprinkle with the salt.

Arugula in morning light

 

I picked this baby arugula from my garden minutes before I photographed the salad. A small 4′ x 2′ raised  bed has been giving us a constant supply of baby arugula for the last two months now. I cut the leaves at the base of the stems and within a week the plants have grown new leaves.  Eating from the garden is a pure joy — and knowing that Jaden is going to adore her new “urban farm,” I can hardly wait to see what she grows — and cooks — with her bounty!

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Heirloom Tomato and Avocado Salad with Crispy Wontons and Spicy Cilantro Vinaigrette

Servings: serves 4 Prep Time: 20 minutes Cook Time: 5 minutes
Salad in bowl white grd L-2

Ingredients:

For the wontons:
2 tablespoons olive oil
12 square wonton noodles
sea salt to tasteFor the vinaigrette:
1 ounce cilantro leaves (1 cup, tightly packed)
1 tablespoon pine nuts
1 garlic clove – skinned
2 tablespoons brown rice vinegar
1/2 teaspoon maple syrup or organic sugar
5 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon ground cayenneFor the salad:
2 ripe avocados – cut in 1” pieces
1 1/4 pounds mixed heirloom tomatoes – cut in 1” pieces
5 ounces baby arugula – rinsed and spun dry
freshly ground white pepper

Directions:

1) Cut the wontons in 1/4” strips. Heat a large frying pan at medium-high heat. Add the olive oil and wonton strips. Toss well, then sauté for 2 to 3 minutes until they become golden-brown, continuing to toss occasionally. Transfer wontons to a paper towel and sprinkle with the salt.

2) To make the vinaigrette – Place all the ingredients in the bowl of a food processor. Process until creamy, about 1 minute, scraping the sides of the bowl once. Transfer to a small bowl.

3) Divide the arugula into 4 salad bowls. Top with the avocado and tomato pieces. Drizzle with the vinaigrette. Garnish with the crispy wontons. Sprinkle with the pepper and serve immediately.

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Cayenne Cinnamon Ribs with Maple Glaze http://steamykitchen.com/15377-cayenne-cinnamon-baby-backribs-with-maple-glaze.html http://steamykitchen.com/15377-cayenne-cinnamon-baby-backribs-with-maple-glaze.html#comments Fri, 06 May 2011 17:48:02 +0000 http://steamykitchen.com/?p=15377 Sticky, sweet, salty, spicy ribs that are so crazy simple to make (the only cooking equipment you need is tin foil and an oven!) We normally enjoy our baby backs fall off the bone – they are so tender that when you lift up the bone, the meat really does fall off. But I remember chatting with Dr. BBQ a ...

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Sticky, sweet, salty, spicy ribs that are so crazy simple to make (the only cooking equipment you need is tin foil and an oven!)

We normally enjoy our baby backs fall off the bone – they are so tender that when you lift up the bone, the meat really does fall off. But I remember chatting with Dr. BBQ a couple of years ago when he came over to our house and he said that he likes a little “bite” and “chew” when it comes to ribs.

And yeah, okay, I can see the satisfaction of having to pulling the meat off the rib bones with a slight tug….something about that must be deep deep deeeeeep inside our veins that brings us back to Man. Cave. Hunt. Meat.

Instead of the usual 4 hour low-and-slow roasting of the baby back ribs, these ribs bake at a higher temperature (375F) and for only 1 hour.

Yes, they were BETTER than fall-off-the-bone – it must be the cave-girl inside me.

Cayanne-Cinnamon Baby Back Ribs with Maple Glaze

The ingredients for the rub is simple:

Brown sugar, garlic powder, cayenne, paprika and cinnamon.

One of the most important things you’ll want to do before putting on the rub is to remove the thick, chewy membrane that’s on the underside of the ribs.

Removing the membrane makes for more tender ribs.

 

 

 

Turn the ribs over.

Stick a butter knife right under that membrane. Sometimes, the membrane is really thin, even see-through. Sometimes on a fat pig, it’s thick and fatty like this one.

Wedge the butter knife in between membrane and meat/bone.

Pull membrane off.

Pull!

Okay, now rub the spice rub on both sides of the ribs.

Cover completely and then bake for 1 hour.

After 1 hour, remove from oven, carefully (hot steam!) open up the foil.

 

Brush the baby back ribs with maple syrup.

Put back into oven (uncovered) to let the sugar caramelize.

Enjoy the baby back ribs!

About Paprika

I’m part of the McCormick Gourmet team, bringing you in-depth information about everyday spices. From McCormick Gourmet’s Enspicelopedia:

BOTANICALLY SPEAKING

From the sweeter, milder branch of the fiery Capsicum annuum family comes paprika, cousin to chili and bell peppers. Prized for its orange red color, it is made from the dried, ground fruits of the plant. Although it is available in several varieties that are very hot, paprika is most often used in its sweet or smoked incarnations. Although most paprika is without heat and is used for its vibrant color and mild sweet flavor, there are several varieties which are hot.

YUM FACTOR

Sweet paprika is mild, and often appears in seasoning blends for barbeque and chili or to dress pale dishes like deviled eggs. Hungarians love to use this spice in recipes like goulash and chicken paprikás, where the color alone is enough to warm the heart. But it is also popular in Indian, Moroccan and Middle Eastern cooking. Smoked paprika brings a toasty hint of the grill, and makes a wonderful rub for pork and chicken when combined with dashes of cinnamon, sugar and salt.

GLOBETROTTER’S GUIDE

Like all Capsicum species, paprika is a New World spice, native to the Caribbean and Central America. It didn’t take hold in Europe until it was introduced there by Bulgarians and Turks in the 1600s. Today, paprika is primarily produced in Spain, Peru, South Africa, Israel, and the United States.

BELIEVE IT…OR NOT

Did you know that, pound for pound, paprika has more vitamin C than citrus fruit? This discovery won, Albert Szent-Györgyi, a Hungarian scientist the Nobel Prize for Research in 1937.

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Cayenne Cinnamon Baby Back Ribs with Maple Glaze Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 1 hour 10 minutes
Cayenne-Cinnamon-Ribs-Maple-Glaze-Recipe-6733.jpg

Adapted from McCormick

You can use other rib cuts if you wish, I like St. Louis rib cut.

Ingredients:

1/3 cup firmly packed brown sugar
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne powder (or crushed red pepper flakes)
1 teaspoon sea salt (or 1/2 teaspoon table salt)
3 pounds pork baby back ribs
1/4 cup maple syrup

Directions:

1. Preheat oven to 375F (or prepare your grill). Remove the tough membrane from the underside of the ribs.

2. In a small bowl, mix together the brown sugar, garlic powder, paprika, ground cinnamon, cayenne and salt.. Place ribs on a double layer of tin foil (large enough to wrap around ribs) and season the ribs on both sides with the rub. Fold over foil and completely cover ribs. Place ribs on baking sheet or roasting pan.

3. Bake 1 hour or until meat starts to pull away from bones.

4. Turn broiler on to high and move rack to upper-mid position. Carefully open foil. Brush ribs with maple syrup. Broil ribs 3-4 minutes until browned. Take care not to burn the ribs!

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