Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Apr 2015 17:13:04 +0000 en-US hourly 1 http://wordpress.org/?v=4.2 Steak with Kimchi Butter http://steamykitchen.com/20773-steak-with-kimchi-butter.html http://steamykitchen.com/20773-steak-with-kimchi-butter.html#comments Mon, 23 Mar 2015 17:07:00 +0000 http://steamykitchen.com/?p=20773 A couple of years ago, Todd, Diane and I flew to NYC to work on a small video project with the French Culinary Institute. We met up at the hotel on the first day and after a 14.63 second hello, we jumped into a cab and headed to Momofuku Saäm Bar. If you know us, food is on our minds ...

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A couple of years ago, Todd, Diane and I flew to NYC to work on a small video project with the French Culinary Institute. We met up at the hotel on the first day and after a 14.63 second hello, we jumped into a cab and headed to Momofuku Saäm Bar. If you know us, food is on our minds – ALL THE TIME. We’d rather stay in a clean hotel in the crappy part of town to save money — so that we could spend it on food…..which we did.

Our hotel….err….motel was nice, tidy but sooo small. If I wanted to stretch out my arms, I’d have to open the door to so. And I’d probably even hit the elevator button in the same motion.

But enough about the hotel, back to the food.

At Momofuku Milk Bar, we saw little jars of Kimchi Butter for sale (see DL’s mention and photo of the jar), and I was so tempted to buy a gallon to bring home with me, but I don’t think TSA would appreciate a vat of butter in my carry on.

Kimchi butter is spicy, savory, a touch of sour and is awwwwwesome on steak, burgers, vegetables or eggs. Psssstttt…..great hangover breakfast: scrambled eggs cooked with kimchi butter and a side of bacon.

Here’s my version that includes chopped kimchi, a spoonful of miso (for savory) and some good butter. Other things you can add to make your own – a few shakes of fish sauce, finely minced garlic, finely grated fresh ginger and Korean chili powder to make it more spicy.

Add everything to your food processor and whiz, whirl until everything has come together nicely. Or, if you like, just chop everything by hand and mix in a bowl.

You can put this in a jar and refrigerate, but I like to make Kimchi Butter logs that I can refrigerate or freeze. When I need some, I just cut off a piece of the log and return the rest to the freezer.

Kimchi Butter Logs

I use a sushi mat to make rolling a lot easier, but you really don’t need to if you don’t have one.

Lay the sushi mat on the counter with the slats going horizontal. Lay a large piece of plastic wrap on top.

Spoon the Kimchi Butter onto the plastic wrap.

Wrap the bottom edge of the plastic wrap up and over and shape loosely into a log shape. Try to keep a 1.5″ edge of plastic wrap  on both sides.

Grab the bottom of the sushi mat and roll on top of the log.

Now use two hands – right hand is pulling back on the mat to tighen the log. The other hand is holding the edge of the mat out. Notice that the edge of the mat (in my left hand) stays on top – do not let that edge tuck under the Kimchi Butter. Keep tugging and tightening until the Kimchi Butter is a nice, solid, evenly sized log. (this is also the way to make sushi rolls too)

Ta-da! Twist the ends and refrigerate or freeze.

Or you could just skip all this fancy rolling and place the Kimchi Butter in a jar or plastic tub to refrigerate.

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Steak with Kimchi Butter Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 20 minutes
Steak-Mushroom-Kimchi-Butter-Recipe-4916.jpg

Use this savory kimchi butter for so many things! Mix with steamed or roasted vegetables; cook with scrambled eggs; on a burger.

You can also store kimchi butter log in the freezer and just cut off what you need. For a spicier version, you can add a 1/4 teaspoon of Korean chili powder (or cayenne powder).

Ingredients:

FOR THE KIMCHI BUTTER:
1/4 cup prepared kimchi, finely chopped
1 teaspoon miso paste
1/2 cup butter, softened
FOR THE STEAKS:
4 steaks of your choice
12 ounces fresh mushrooms, sliced
2 teaspoons soy sauce
1 tablespoons fresh chives, minced
1/4 cup prepared kimchi, for garnish (optional)

Directions:

1. To make the Kimchi Butter - combine the kimchi, miso paste and butter (you can chop the kimchi by hand or add everything in a food processor give it a good whiz). Store Kimchi Butter in a jar or make a log (see photos above).

2. Preheat a large grill pan and grill the steaks to your liking. For 1" steaks medium-rare, I like to grill each side for 5 minutes on high heat. Then turn the heat to low, cover steaks loosely with tin foil and let finish cooking for an additional 3 minutes.

3. Remove the steaks to a plate to let rest. Return the same pan to the stove and turn heat to medium-high. Add 2 tablespoons of Kimchi Butter to the pan. When the butter is bubbling, add in the sliced mushrooms and cook for 5-7 minutes until tender. Stir in the soy sauce and the fresh chives. Serve mushrooms on top of the steaks with a side of kimchi.

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Prime Rib Roast with Miso Jus http://steamykitchen.com/24985-prime-rib-roast-recipe-miso-jus.html http://steamykitchen.com/24985-prime-rib-roast-recipe-miso-jus.html#comments Wed, 19 Dec 2012 16:53:00 +0000 http://steamykitchen.com/?p=24985 Prime Rib seems so intimidating to cook, but in all honesty, it’s easier than roasting a turkey. There’s no brining, stuffing a cavity, flipping halfway or injecting with marinade. Cooking the most tender Prime Rib only uses one cooking rule – slow ‘n low. All you need is time.   If you’re looking for a more traditional recipe, check out my ...

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Prime Rib Roast with Miso Jus Recipe

Prime Rib seems so intimidating to cook, but in all honesty, it’s easier than roasting a turkey. There’s no brining, stuffing a cavity, flipping halfway or injecting with marinade. Cooking the most tender Prime Rib only uses one cooking rule – slow ‘n low. All you need is time.

Perfect Prime Rib Recipe with Red Wine Jus

 

If you’re looking for a more traditional recipe, check out my other post for the Perfect Prime Rib Roast with Red Wine Jus.

Prime Rib Roast with Miso Jus Recipe

This is by far the most simple way to cook a Prime Rib Roast – my trick is to start with a savory-sweet-umami-rich ingredient, Miso Paste. Rubbing the Prime Rib Roast with miso, salt and pepper will season the roast nicely. If you’re concerned that the Prime Rib Roast will taste like miso soup – let me give you a guarantee that it certainly won’t. When miso is combined with meat and heat, the flavor profile helps deepen the flavor of the meat itself, much better than just plain salt. It’s like the difference between sprinkling salt on your bread vs. spreading a rich butter.

Prime Rib Roast with Miso Jus Recipe

In my recipe, you can either use low-sodium miso paste (my favorite is shiro miso, which is white miso) or Miso & Easy, a super easy to use miso product, from the makers of one of Japan’s #1 brand of miso, Marukome. I’ve developed quite a few recipes for them over the past year – come take a look.

Prime Rib Roast with Miso Jus Recipe

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Prime Rib Roast with Miso Au Jus Recipe

Servings: 6-10 Prep Time: 10 minutes Cook Time: 20 minutes per pound
Prime Rib Roast with Miso Rub

Ingredients:

1 (6-10 pound) standing rib roast
salt and freshly ground black pepper
1/3 cup miso paste (or 1/2 cup Miso & Easy), divided
5 large carrots, halved
8 stalks celery, halved
2 onions, halved
1 cup red wine
2 cups good quality beef stock

Directions:

Heat the oven to 250F. Season the rib roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the rib roast. Place rib roast in a large roasting pan. Scatter the vegetables all around the roast.

Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Turn the broiler to high and let the roast brown a bit on the outside, for about 5 minutes. Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.

While roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan but discard all but 1 teaspoon of the fat. Place the roasting pan 2 burners set on high heat.

Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the beef broth and 2 tablespoons of miso paste (or 3 tablespoons Miso & Easy). Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.

Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus.

 

Perfect Prime Rib Recipe with Red Wine Jus

 

If you’re looking for a more basic recipe, check out my other post for the Perfect Prime Rib Roast with Red Wine Jus.

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Chicken Salad with Sesame-Miso Dressing http://steamykitchen.com/24133-chicken-salad-with-sesame-miso-dressing-recipe-with-video.html http://steamykitchen.com/24133-chicken-salad-with-sesame-miso-dressing-recipe-with-video.html#comments Mon, 12 Nov 2012 14:44:09 +0000 http://steamykitchen.com/?p=24133 Recipe for Chicken Salad with Sesame-Miso Dressing from Japanese Farm Food by Nancy Hachisu. with step by step video.

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Chicken Salad with Sesame-Miso Dressing Recipe

I first met Nancy Hachisu in Mexico at our very first Food Blogger Camp that a few of us hosted back in 2010. What surprised me was not that she attended, but that she flew all the way from Japan to come and hang out with us. It gave me kick in the pants, “You best deliver a killer event, Jaden!” And we did, because she came back the following year.

Ever since then, I’ve been lucky to see Nancy at least once a year, sometimes twice, at food conferences. Those conferences are like reunions for us bloggers – giddy hugs, wine glasses clinking and catching up in person on all the exciting things happening.

Nancy has been working on her very first cookbook for the past couple of years. I remember in Seattle seeing her very first cookbook photos shot by a famous Japanese photographer over lunch. I’m proud to say that her book, Japanese Farm Food, has just come out.
Nancy, a native of California, traveled to Japan and fell in love with an organic farmer. They married and now run an English immersion school at their rural farmhouse. That’s the 2 sentence version of their love story, and I hate to tell you more because you really should read the wonderful story that Nancy has written in the book.

Chicken Salad with Sesame-Miso Dressing Recipe

Chicken Salad with Sesame-Miso Dressing Recipe

I own and have-owned over 1,000 cookbooks (I have given the majority of them away) — I’ll be absolutely honest and tell you that Nancy’s book is one of the most beautiful I’ve ever seen. From the fabric binding, lovely photos and Nancy’s stories, it’s a treasure. Oh, and the recipes! Simple Japanese farm food featuring produce from their garden, eggs from their chickens and trips to the local market.

Chicken Salad with Sesame-Miso Dressing Recipe

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Chicken Salad with Sesame-Miso Dressing Recipe Video

 

Chicken Salad with Sesame-Miso Dressing Recipe

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Chicken Salad with Sesame-Miso Dressing Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
Chicken-Salad-with-Sesame-Miso-Dressing-featured-9863

Adapted from Nancy Hachisu's Japanese Farm Food Cookbook.

If you cannot find thin sliced chicken tenderloin, purchase skinless, boneless chicken breast. Place breast between plastic wrap and pound thin with the smooth of the meat tenderizer to thin it out to 1/2" thick.

Ingredients:

1 pound, thin sliced chicken tenderloin
2 tablespoons sake
2 teaspoons grated ginger
1 tablespoon low-sodium miso paste or 2 tablespoons Miso & Easy
1 teaspoon sea salt
2 small heads of butter lettuce, leaves torn

FOR THE SESAME-MISO DRESSING

2 tablespoons sesame seeds
1 tablespoon low sodium miso paste or 2 tablespoons Miso & Easy
2 tablespoons rice vinegar
4 tablespoons rapeseed, grapeseed, rice or olive oil

Directions:

Turn oven to broil (high) and place rack 8" below heating element. Slice the chicken breast into thick strips. Combine the sake, ginger, miso and salt. Toss the chicken strips into the mixture. Place chicken on a baking pan. Broil for 8 minutes or until chicken is cooked through.

In the meantime, add the sesame seeds to a frying pan and roast over medium-high heat while shaking the pan to avoid burning the seeds. When the seeds start to pop, remove from the heat.

Reserve 1 teaspoon of the toasted seeds and set aside.

For the dressing, slide the remaining seeds into a Japanese grinding bowl or mortar and grind roughly. Mash in the miso to form a thick paste and add the vinegar to lighten (and brighten) the miso-sesame mixture. Whisk in the oil slowly until emulsified. (Be sure to whisk again right before dressing your salad.)

Toss the lettuce with the dressing. Place the chicken on top of the lettuce and sprinkle with the reserved toasted sesame seeds. Serve immediately.

 

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Pumpkin Mashed Potatoes Recipe http://steamykitchen.com/23787-pumpkin-mashed-potatoes-recipe.html http://steamykitchen.com/23787-pumpkin-mashed-potatoes-recipe.html#comments Mon, 29 Oct 2012 06:23:00 +0000 http://steamykitchen.com/?p=23787 I don’t cook with canned pumpkin nearly enough, it seems most cooks only use it for making pumpkin pie, but since I’m not a pumpkin-pie-kinda-gal (not everyone is, right?) the canned pumpkin rarely ever makes it into my cart. Well, 2 weeks ago, it finally did. I dared myself to make something with it – and if you can just ...

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Pumpkin Mashed Potatoes Recipe

I don’t cook with canned pumpkin nearly enough, it seems most cooks only use it for making pumpkin pie, but since I’m not a pumpkin-pie-kinda-gal (not everyone is, right?) the canned pumpkin rarely ever makes it into my cart.

Well, 2 weeks ago, it finally did. I dared myself to make something with it – and if you can just imagine me at the grocery store, pacing around and around with a can of pumpkin in my hand, mumbling to myself (…I just dare you, Jaden, double-dare!), you’ve got the right mental picture.

Pumpkin Mashed Potatoes Recipe

I read somewhere recently (I know, so very specific, right?) – I just don’t exactly remember where – but somewhere out there in the internets about people who don’t like to mess with mashed potatoes. No shaved parmesan, no truffle oil, no stir-ins or sprinkle-ons. Just plain ‘ol mashed potatoes…..which is TOTALLY fine by me, but potatoes deserve to have a little fun too, right?

Pumpkin Mashed Potatoes Recipe

I settled on pairing pumpkin with mashed potatoes and added ground ginger, cinnamon, nutmeg and clove. Of course, butter and a bit of heavy cream as well. Kelly and I tasted the pumpkin mashed potatoes and decided that it needed more.

We added maple syrup for a tiny hit of sweetness. But the flavor was still flat. Normally, that means it’s missing “umami” – and when cooking Asian dishes, I reach for soy sauce, fish sauce or miso paste. For non-Asian dishes, Worcestershire sauce, anchovy paste or demi-glace.

Pumpkin Mashed Potatoes Recipe

After rounds of testing, miso paste was the winner. I know it may sound a little strange to add miso paste to mashed potatoes – but don’t tell that to one of the most famous restaurants in Las Vegas! (Here’s my recipe for Miso Mashed Potatoes)

Surprisingly, miso paste added the richness and savoryness that the recipe had lacked. It helps pull together all of the flavors – warming spices, sweet maple syrup, creamy pumpkin.

If you don’t have miso paste, try 1 teaspoon of Worcestershire Sauce in its place.

By the way, this makes a perfect side dish for Thanksgiving or Christmas dinner!

Pumpkin Mashed Potatoes Recipe Video

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Pumpkin Mashed Potatoes Recipe

Servings: 6 Prep Time: 10 minutes Cook Time: 25 minutes
pumpkin-mashed-potatoes-recipe-featured-9677

Regular or low-sodium miso paste is perfect. If you don't have miso paste, substitute with 1 teaspoon of Worcestershire Sauce.

Ingredients:

2 1/2 pounds potatoes, peeled
2 tablespoons butter
1/4 cup heavy cream
15 ounce can pumpkin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons maple syrup
2 tablespoons miso paste
1/2 teaspoon salt
freshly ground black pepper
minced fresh chives or parsley (optional)

Directions:

1. Put the potatoes in a large pot and cover with water. Bring to boil, turn to heat to medium-low and cook potatoes for 20 minutes or until you can easily pierce with a fork. Make sure when you cook the potatoes, that the water is a very low boil (a bubble burp every couple of seconds) - a big, rolling boil will make your potatoes mushy. Drain water.

2. Mash the potatoes. Mash and stir in the remaining ingredients to the mashed potatoes until smooth. Taste and adjust seasonings if needed.

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Miso Butter Shrimp Recipe http://steamykitchen.com/23695-miso-butter-shrimp-recipe.html http://steamykitchen.com/23695-miso-butter-shrimp-recipe.html#comments Sun, 14 Oct 2012 20:20:00 +0000 http://steamykitchen.com/?p=23695 When shrimp goes on sale, I always snag a bag or two of frozen shrimp. There’s no use getting the defrosted shrimp behind the glass partition, that shrimp was just the same frozen shrimp, but defrosted. I figure, the less hands that have touched my shrimp, the better. Despite being a mother of 2 boys and having an immune system ...

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Miso Butter Shrimp Recipe

When shrimp goes on sale, I always snag a bag or two of frozen shrimp. There’s no use getting the defrosted shrimp behind the glass partition, that shrimp was just the same frozen shrimp, but defrosted. I figure, the less hands that have touched my shrimp, the better. Despite being a mother of 2 boys and having an immune system as strong as moose (I’ve never seen a sick moose before), I’m still a control freak when it comes to raw seafoods and meats.

The bag of frozen shrimp have saved my dinners more than I can count – it’s my emergency appetizer and my 15-minute meal (move over, Rachael Ray!)

Miso Butter Shrimp Recipe

Miso Butter Shrimp uses the classic Japanese combination of miso paste, Japanese sake and mirin. Add butter and shrimp and you’ve got a shrimp dish that can either be a finger food with small picks or served on top of rice for a main protein *Cook rice in the microwave in almost half the time it takes to cook on the stove!

This is a recipe I developed for Miso & Easy, easy to use miso paste in a squeeze bottle. You can use any miso paste you want (I prefer low-sodium shiro white miso)

 Miso Butter Shrimp Recipe

(Video) How to cook Miso Butter Shrimp

Miso Butter Shrimp Recipe

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Miso Butter Shrimp Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 5 minutes
Butter-Miso-Shrimp-9500.jpg

Serves 4 as main dish (over rice) or appetizer for 6

Ingredients:

2 tablespoons butter, melted
3 teaspoons miso paste (or 1 1/2 tablespoons Miso & Easy)
1 tablespoon mirin
2 tablespoons sake
1 pound raw shrimp, shelled

Directions:

In a large bowl, whisk together the butter, miso, mirin and sake until dissolved. Add in the shrimp and marinate for 10 minutes.

Cooking on grill: Heat your grill on high heat. Skewer the shrimp onto bamboo skewers. Grill each side for 2 minutes or until cooked through.

Cooking on stove: Heat your grill pan over high heat. Add the shrimp and grill each side for 1 1/2 minutes or until cooked through.

Cooking in oven: Turn your oven to Broil and move the rack to 8" below heating element. Use parchment paper or tin foil on the bottom of baking sheet. Add the shrimp. Broil for 2 minutes each side or until cooked through.

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Whiskey Miso Pork Chops http://steamykitchen.com/23386-whiskey-miso-pork-chops-recipe.html http://steamykitchen.com/23386-whiskey-miso-pork-chops-recipe.html#comments Wed, 26 Sep 2012 16:19:17 +0000 http://steamykitchen.com/?p=23386 Pork chops marinated in a savory whiskey-miso sauce.

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We’re back from a little family getaway to the Bahamas with our best friends, Shawn and Wendy. As a travel-bug and a bargain hunter, I felt it was my duty to allow the kids to ditch school in order to take advantage of an unbelievable Bahamas deal with daily access to Atlantis water park, without the Atlantis moneybags pricetag.

Our hotel was right next door, 5 minute walking distance to Atlantis (if you are curious, here’s where we found the deal – no affiliation or anything with them, but I see that the deal we bought is now over) and our room included access to the water park for free. FREE! Which meant we’re now pros at the art of going down steep waterslides without getting a painful wedgie. Each of us now sport a nice, bronzy tan, too.

Speaking of nice, bronzy tan, check out these pork chops (nice transition back to food, eh?). The chops are marinated in a whiskey-miso sauce overnight (or even just 15 minutes if you’re in a hurry).

This is a recipe that I’ve created for client, Miso & Easy – here’s the entire collection of miso recipes. You can either use their easy-to-use miso or any regular miso paste that you find at the store.

Both the miso and the apple cider vinegar in the marinade tenderizes the pork chop. The salt/sugar in the miso acts like a brine; And the apple cider vinegar helps break down the toughness. The same marinade is cooked with the pork chop and makes a lovely sauce as well.

The ingredients are simple:

Whiskey Miso Pork Chops Ingredients

And the results are amazing:

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Whiskey Miso Pork Chop Recipe

Servings: 4 Prep Time: 20 minutes (or optional overnight marinade) Cook Time: 10 minutes
whiskey-miso-pork-chop-recipe-feature-9367

Chicken breasts would work beautifully in this recipe as well.

Ingredients:

1/2 cup whiskey
1/4 cup apple cider vinegar
1 1/2 tablespoons miso paste (or 3 tablespoons Miso & Easy)
1 tablespoon brown sugar
1 tablespoon grainy mustard
4 pork chops, about 1-inch thick
1 tablespoon cooking oil
1 tablespoon minced fresh parsley

Directions:

1. In a sealable bag, combine the whiskey, apple cider, miso, brown sugar and mustard. Add the pork chops, seal the bag and squeeze out as much air as possible. Refrigerate for 15 minutes or up to overnight.

2. When ready to cook, remove the pork chops from the bag. Wipe off marinade from pork chop, reserving as much of the marinade as possible in the bag.

3. Heat a large frying pan over medium-high heat. Swirl in the cooking oil. Add in the pork chops and cook for 2 minutes. Flip the pork chops then pour in the reserved remaining marinade from the bag into the pan. Turn the heat to medium-low and cover the pan. Cook for 5 minutes (if your pork chops are thinner than 1" please cut time to 3-4 minutes) or until the pork chops are 145F in the middle, or just barely pink. Let rest for 3 minutes on counter.

4. Top with parsley. Serve with the whiskey miso sauce from the pan.

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Miso Roast Chicken http://steamykitchen.com/22274-miso-roast-chicken-recipe.html http://steamykitchen.com/22274-miso-roast-chicken-recipe.html#comments Tue, 31 Jul 2012 16:12:00 +0000 http://steamykitchen.com/?p=22274 How to make a simple roast chicken with miso. Recipe with step by step photos on how to spatchcock a chicken.

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Miso Roast Chicken complete

This has been the summer of racking up airline miles – New York City, Chicago, Las Vegas, Salt Lake City, New York City, Buffalo and New York City again tomorrow to speak at BlogHer conference. Last week’s trip to Buffalo was spent visiting Scott’s mom, “Mimi.”

It’s only been three months since Papa passed away, but time stretches out when you miss someone terribly. We’ve been trying to do as much as we can for Mimi, streamlining her finances, untangling the insurance bills and helping her with all the fix-it jobs, tech questions and stuff that Papa had always taken care of. It’s been a challenge, with us in Florida and Mimi living alone in Buffalo, NY. We’ve managed, with the help of video chat, email, Skype and good ol’ telephone.

They say that it’s always good for the widow to stay put and not make any big plans or travel for 6 months after the death of a spouse, Mimi has done really well creating a new routine for herself, continuing to work for the local quilt shop, lunches with her friends and outings with the neighbors.

The highlight of our visit was every morning, when the boys’ would sneak out of their bed and tip toe over to Mimi and snuggle on the couch with her.

I cooked in her kitchen, using the strong knives that she’s had for over 30 years, a roasting pan that’s probably older than me and a aged, solid walnut cutting board that Scott has used since he was a little boy.

In my own kitchen, I’m spoiled with shiny electronics, brand new tools, silicon spatulas. Despite having a cook’s treasure trove of kitchen gadgets, there’s something that my kitchen is missing. History. Mimi’s kitchen has history.

Miso Roast Chicken cut-up

Miso Roast Chicken Recipe

This is another miso recipe that I’ve developed for client Miso & Easy. You can use their ready-made miso or you can use regular miso paste found in your grocery store. I prefer shiro miso, which is a white miso, the most mild and least salty.

Easiest way to make foolproof roast chicken is to spatchcock it. The backbone is cut out of the whole chicken so that the chicken can lay flat while cooking. Thus cuts down the cooking time and helps the chicken roast evenly. Carving the chicken is much easier too, you can even carve it with a small knife.

How to Spatchcock Chicken

Lay the chicken breast side down, so that the back is facing up.

Miso Roast Chicken prep

The backbone runs along the center. Use sharp kitchen shears to cut about 3/4″ to the side of the backbone.

Miso Roast Chicken cutting

Cut all the way up.

Miso Roast Chicken cutting 2

And do the same on the other side.

Miso Roast Chicken removing the backbone

Remove the backbone (save it for stock making)

Miso Roast Chicken backbone removed

So now you’re left with a backbone-less chicken.  Flip the chicken over and you’ll see that it lays flat.

Miso Roast Chicken flipped

Marinate the chicken in a plastic bag overnight. If you’re in a hurry, no need to marinate – you can slather on the miso marinade and it can go straight in the oven.

Miso Roast Chicken marinating

Here are the ingredients you will need:

ingredient map Miso Roast Chicken Recipe

 

When ready to cook, lay the chicken flat in a roasting pan. Make sure that the legs are placed this way, so that all of the skin of the chicken is facing up.

Miso Roast Chicken getting ready to roast

Cook in the oven for 20 minutes, then cover with tin foil and cook for an additional 25 minutes.

Miso Roast Chicken side view

If you’d like to GRILL the spatchcocked chicken – even better! Lay the chicken skin side down on a heated grill. See how it lays nice and flat on the grill?

Grill until the skin-side is nice and browned. Then flip to finish cooking.

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Miso Roast Chicken Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 45 minutes
miso-roast-chicken-recipe-IMG_8686.jpg

Ingredients:

1 whole chicken (about 4 pounds)
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons miso paste (or 3 tablespoons Miso & Easy)
1 tablespoon cooking oil
1 tablespoon mirin

Directions:

1. To spatchcock the chicken, place the chicken with the back facing you (the drumsticks should be facing up). Use sharp kitchen shears and cut 3/4" to each side of the backbone (center of the chicken) all the way up. Remove the backbone and save for stock. Lay the chicken flat, skin side up and press down on the breast with your palms to flatten the chicken.

2. Place the garlic, ginger, miso, cooking oil and mirin into a resealable bag. Add in the chicken and massage to coat the chicken all over with the miso marinade. Refrigerate for 30 minutes or overnight.

3. Heat the oven to 425F. Place the chicken, skin side up in roasting pan. Lay the chicken flat and arrange the legs so that the thighs are also facing up (all skin should be facing up - see photos) Roast for 20 minutes. Cover chicken loosely with tin foil. Continue roasting for additional 25-30 minutes or until interior of breast registers 165F. Remove from oven, let rest for 15 minutes.

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Chinese Broccoli with Garlicky Ginger Miso http://steamykitchen.com/21999-chinese-broccoli-garlicy-ginger-miso-sauce-recipe.html http://steamykitchen.com/21999-chinese-broccoli-garlicy-ginger-miso-sauce-recipe.html#comments Wed, 27 Jun 2012 15:18:00 +0000 http://steamykitchen.com/?p=21999 I’m so affected by food that even the mention of certain city names can illicit a salivary response. Pavlov’s dog for the foodie. If I think “Chicago”, I immediately remember Grant Achatz painting our table with candy gems, fruit baubles and sweet jams. Tomorrow, I’m heading back to Chi-town to speak at a food blogger event hosted by Verizon Wireless. Included in the trip ...

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Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

I’m so affected by food that even the mention of certain city names can illicit a salivary response. Pavlov’s dog for the foodie. If I think “Chicago”, I immediately remember Grant Achatz painting our table with candy gems, fruit baubles and sweet jams.

Tomorrow, I’m heading back to Chi-town to speak at a food blogger event hosted by Verizon Wireless. Included in the trip is a free evening the day I arrive (can I sneak into Alinea? will they notice if I don an apron and pose as staff? can I hide under someone’s table?) and a super-secret supper that I know nothing about. I love super-secret suppers….well, that is, if I don’t get arrested for trying to sneak into Alinea!

Before I head out, I’m giving you another Asian recipe – this time for Chinese broccoli (called gai-lan) and a garlicky, gingery, chile-y, miso-y sauce.  It’s zippy.

Okay, so what’s Chinese broccoli? It comes from the same family as regular broccoli, but it has a stronger, more pronounced taste. It’s bitter if you eat it raw, which is why it’s always cooked.

In Chinese, it’s gai-lan or kai-lan, pronounced “guy-LAN”

The stems are thick, the color of the leaves is more like kale (blue-green).  While the florets of regular broccoli is eaten – many open florets on Chinese broccoli often means the vegetable is old and tough. The stems and leaves is what you eat.

Did you know? Broccolini is a cross between broccoli and gai-lan.

How to buy: Chinese broccoli should have very few florets. If you see small white flowers blooming, it probably means it’s past it’s prime and will be tough and bitter. Also take a look at the bottoms of the stems – fresh young Chinese broccoli will have a wet-milky-transluscent-ish color in the center of the stem. Old Chinese broccoli stem will be dried up with a hard, white opaque center. Skip it.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

This is a recipe I’ve developed for my client, Miso & Easy. You can either use their product, which is miso paste in a squeeze bottle, or use regular miso paste that you can find in most grocery stores. Either one will work in this recipe!

Chinese Broccoli with Garlicy Ginger Miso Recipe

Here are the ingredients you’ll need:

ingredient map Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Cut the Chinese broccoli like this, which helps the vegetable cook evenly. The stems are thick, so they go at the bottom of the pan, which is hotter.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Add 1″ of water to your wok, then add in the stems on the bottom.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Lay the leaves on top.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Cover the wok and let the vegetables cook.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Once the Chinese broccoli is done, remove them to a plate and wipe the wok dry. This will prevent splatters when you add in the cooking oil. Stir fry the aromatics: garlic, ginger, chile.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Add in the remaining ingredients and stir. Let it simmer for just a bit and then pour on top of the Chinese broccoli and serve.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

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Chinese Broccoli with Garlicky Ginger Miso Recipe

Servings: 4 Prep Time: 5 Minutes Cook Time: 5 Minutes
chinese-broccoli-miso-recipe-8236.jpg

If you don't have Chinese broccoli, feel free to use any other greens like asparagus, broccoli, broccolini, broccoli rabe, mustard greens, napa cabbage, bok choy, etc.

Ingredients:

1 pound Chinese broccoli (gai lan)
1 tablespoon cooking oil
1 teaspoon grated fresh ginger
1 clove garlic
1/2 teaspoon minced fresh hot chile pepper
1 tablespoon miso paste (or 2 tablespoons Miso & Easy)
2 tablespoons water
1/4 teaspoon roasted sesame oil
1 teaspoon soy sauce

Directions:

1. Trim ends of the Chinese broccoli. Line up the Chinese broccoli with the stems facing same direction. Cut the stalks in half to separate the thick stems from the leaves.

2. Add 1" of water to a wok, pot or large saute pan and bring to a simmer on medium heat. Layer in the broccoli stems at the bottom of the wok and layer the leaves on top of the stems. You want the thick stems closer to the bottom of the pan so that they will cook faster. Steam for 3 minutes. Use tongs to lift the leaves to a serving plate. Check the stems to make sure they are cooked - they should be easily pierced with a fork. Plate the stems when they are done.

3. Discard the remaining water in the wok and wipe dry with a towel. Return wok to the stove and add in the cooking oil and ginger, garlic and chile pepper. Turn the heat to medium-low. Once the oil in the wok begins shimmering, cook for another 15 seconds (take care not to burn the aromatics). Stir in the miso water, soy sauce and sesame oil and cook another 15 seconds. Pour sauce over the Chinese broccoli.

Other Chinese Vegetable Recipes

Chinese Broccoli with Oyster Sauce (Steamy Kitchen)

Chinese Yu Choy Stir Fry (Steamy Kitchen)

Stir Fried Bok Choy Recipe (Steamy Kitchen)

Restaurant Style Chinese Greens (Rasa Malaysia)

Stir Fried Nai Bai (Noob Cook)

Chinese Broccoli Beef Noodle Stir Fry (Steamy Kitchen)

 

 

 

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Scallop with Mustard Miso Sauce http://steamykitchen.com/21808-scallop-with-mustard-miso-sauce.html http://steamykitchen.com/21808-scallop-with-mustard-miso-sauce.html#comments Wed, 20 Jun 2012 17:14:00 +0000 http://steamykitchen.com/?p=21808 One of the seafood guys at the the local grocery store kinda gives me the heebs. He’s super-nice, friendly and helpful BUT as he packages up my seafood order, wraps it up in paper and hands it to me, he holds onto the package of seafood just a leeeeetle too long, winks at me and says, “You come back and ...

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Scallops with Mustard Miso Sauce Recipe

One of the seafood guys at the the local grocery store kinda gives me the heebs. He’s super-nice, friendly and helpful BUT as he packages up my seafood order, wraps it up in paper and hands it to me, he holds onto the package of seafood just a leeeeetle too long, winks at me and says, “You come back and see me again, you hear?” He won’t let go of the package until I quickly nod yes.

Now, perhaps I’m just overly sensitive to people handling my raw food or that I’m just always in a hurry and need to gogogogogoooooo now, but I guess it’s similar to the people who shake your hand and pump just a few too many times (1 pump is strange, 2 pumps doesn’t seem quite enough, 3-4 pumps is good and any more than 5 pumps is just totally awkward).

So when we go to the grocery store, I load up on produce first, then ease over to the seafood/meat departments. Luckily, seafood is first and I can sneakily glance quickly to see who’s behind the seafood counter and if it’s him, I’ll resort to meat. If it’s anyone else, Hallelujah! Seafood tonight, baby!

Last week, it was seafood EVERY NIGHT!! (he was on vacation)

My friends, the scallop looked irresistible behind the glass. They had just come in that morning, dry packed and not yet defrosted, which is perfect. I like to defrost my own scallops and shrimp. They are both frozen at sea or at the port anyways, and I’d rather control the defrosting than not know how long they’ve been sitting out. It’s just safer and cleaner that way.

A quick sear on both sides of the scallop to get some nice crust and then simmered in the mustard-miso sauce for just a couple of minutes to barely cook the insides. They cook super quick – and turn tough/rubbery if you overdo it.

The mustard-miso sauce is savory and tangy. I love that hit of warm heat that grainy mustard gives! This is another miso recipe that I’ve developed for my client, Miso & Easy, makers of convenient miso in a bottle. If you don’t have Miso & Easy, just use regular miso paste (I prefer low sodium white miso called Shiro Miso.)

Scallops with Mustard Miso Sauce Recipe

The ingredients are simple – here they are!

 

Ingredients for Scallops with Mustard Miso Sauce Recipe

Scallops with Mustard Miso Sauce Recipe

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Scallop with Mustard Miso Sauce Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
scallops-mustard-miso-sauce-recipe-8044-2.jpg

You can use regular miso paste or the very convenient Miso & Easy.

Ingredients:

1 1/2 pounds scallops
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons mirin
3 tablespoons seasoned rice vinegar
1 teaspoon soy sauce
1/4 cup Miso & Easy (or 2 tablespoons miso paste + 2 tablespoons water)
1 teaspoon mustard
2 teaspoons water
2 teaspoons roasted sesame seeds
1/2 stalk green onions, thinly sliced

Directions:

1. Heat a nonstick frying pan on medium-high heat. Swirl in the olive oil. Add the scallops and cook for 1 minutes each side to brown. Remove the scallops from the pan to a plate and tent with tin foil to keep warm.

2. Turn heat to medium and to the pan, add the butter, mirin, seasoned rice vinegar, soy sauce, miso, mustard and water. Stir well and when the sauce begins to bubble, add the browned scallops back into the pan to finish cooking for 1-2 minutes.

3. Garnish with toasted sesame seeds and scallion greens.

 

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Stuffed Miso Eggplant http://steamykitchen.com/21518-stuffed-miso-eggplant-recipe.html http://steamykitchen.com/21518-stuffed-miso-eggplant-recipe.html#comments Fri, 25 May 2012 14:24:00 +0000 http://steamykitchen.com/?p=21518 I got a nice surprise in yesterday’s mail – a copy of Where Women Cook: The Heart & Soul of Cooking published by the lovely, lovely Jo Packham. It’s a quarterly magazine sold at retail stores (most bookstores and I think I saw it at Costco and Target too), featuring women passionate about food, their kitchens and their stories. This month’s ...

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Stuffed Miso Eggplant Recipe

I got a nice surprise in yesterday’s mail – a copy of Where Women Cook: The Heart & Soul of Cooking published by the lovely, lovely Jo Packham. It’s a quarterly magazine sold at retail stores (most bookstores and I think I saw it at Costco and Target too), featuring women passionate about food, their kitchens and their stories.

This month’s cover also features another friend of mine – Robin from Southern Fried Fitness. You’ll love her style – 80% healthy, 20% indulgent and 100% Southern. This woman is just pure good energy!

The magazine features photos from our property and my two boys. That week, I had made a stupid deal with my kids, which resulted in letting them SHAVE THEIR HEADS. Unfortunately, I had totally forgotten about the scheduled shoot. The boys wanted the photographer to shoot them holding our hens.

So great. We look like food blogging, skinhead chicken farmers! LOL At least the kids were wearing shirts and shoes.

Also in the magazine is one of the very last photos taken of Papa, Scott’s dad who passed away a few weeks ago. Mimi and Papa were visiting from Buffalo when the photoshoot took place, so naturally they were part of our story and shoot. He was smiling sweetly at Mimi, with a drink in his hand — just like I want to remember him.

There’s a shot of my garden too – just when we started it in February. We had planted corn from seed – most of the seedlings were 4″ tall except for ONE. The seedling in the middle of the plot shot up past its brothers and sisters to 2 feet. They’re all the same variety, from the same seed envelope. Some mutant corn!

It’s fun to see pics of my garden when we first planted and realize that the little eggplant seeds that we spread out turned into 4 monster plants with more eggplant than any family should have (the secret is our awesome 3-day compost!) I can’t give enough away – I’ve been stuffing them in the pockets of my friends when I give them hugs. Makes for funny looks from other people, especially given the shape of the Asian eggplant!

So our recipe this week that I’ve developed this recipe for my client, Miso & Easy, is Stuffed Miso Eggplant. My girlfriend Kelly’s mom (her name is Sandy) used to cook her eggplant this way (well, without the miso) and when Kelly came over last Monday, we made this in honor of Sandy.

Stuffed Miso Eggplant Recipe

The eggplant is hollowed out – and the eggplant innards (ugh, I hate that word to describe food) flesh (that word is yuck too) insides are added to the ground meat stuffing, which makes the stuffing soooo incredibly moist and juicy.

Stuffed Miso Eggplant Recipe

Recipe developed for client Miso & Easy, a company who makes miso in an easy to use bottle. You can use either Miso & Easy or regular miso paste that you can find in most grocery stores (usually sold in Asian aisle or refrigerated produce section).

Here are the ingredients that you’ll need. If you can’t find the small, skinny Asian eggplant, go ahead and use the big ol’ fat globe eggplant. Your stuffed eggplant halves will just be big ‘n fat! :-)

You can either use Miso & Easy or regular miso paste. If you’re using regular miso paste, add 1/2 teaspoon of mirin (Japanese sweet rice wine). Substitute for mirin: 1 teaspoon white wine + 1/2 teaspoon honey

ingredients for Stuffed Miso Eggplant Recipe

Cut each eggplant in half and using a teaspoon to hollow out. If you’re using a fat globe eggplant, use a tablespoon instead.

Stuffed Miso Eggplant Recipe

Just scrape slowly – but don’t discard the innards! You’ll be adding that to the ground meat mix.

spoon out filling for Stuffed Miso Eggplant Recipe

In a frying pan or saute pan, cook the ground meat, onion, garlic and eggplant innards.

cook filling Stuffed Miso Eggplant Recipe

Add the miso (and the mirin if you’re not using Miso & Easy)

add miso Stuffed Miso Eggplant Recipe

Lay the eggplant on a baking sheet.

ready to stuff Stuffed Miso Eggplant Recipe

Spoon in the filling.

add meat mixture Stuffed Miso Eggplant Recipe

Bake and top with fresh basil.

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Stuffed Miso Eggplant Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 30 minutes
stuffed-miso-eggplant-recipe-7868.jpg

Lots of options in this recipe!

-You can use any type of ground meat you desire - ground chicken makes an excellent healthy substitute.

-Asian eggplants are long and skinny...regular globe eggplant can be substituted (just use one).

-If you don't have Miso & Easy, just use regular miso paste + 1/2 teaspoon mirin.
If you don't have mirin, substitute 1 tsp white wine + 1/2 tsp honey

Ingredients:

2 Asian eggplants (or 1 large globe eggplant)
1 tablespoon cooking oil
1/2 pound lean ground beef (or ground chicken/ground turkey)
1/2 onion, diced
1 clove garlic, finely minced
sprig of fresh basil
Miso paste: either
[2 tablespoons Miso & Easy] OR [1 tablespoon regular miso paste + 1/2 teaspoon mirin]

Directions:

1. Preheat the oven to 375F. Slice each eggplant in half, lengthwise. Use a teaspoon to scoop out the insides of the eggplant. Set aside the eggplant "boats" and put the insides of the eggplant into a large bowl.

2. To the same a large bowl, combine the onion, garlic and ground beef. Heat a large frying pan over medium high heat. When hot, swirl in the cooking oil. Add in the contents of the bowl and saute for 5 minutes or until the beef is no longer pink. Add in the miso paste and cook an additional minute.

3. Set the eggplant halves on a baking sheet. Spoon the ground beef mixture into each eggplant half. Roast for 20 minutes, or until the eggplant is cooked through. Top with minced basil and serve.

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