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 Flank Steak with Bloody Mary Tomato Salad Recipe http://steamykitchen.com/17610-flank-steak-with-bloody-mary-tomato-salad.html http://steamykitchen.com/17610-flank-steak-with-bloody-mary-tomato-salad.html#comments Tue, 09 Aug 2011 18:45:11 +0000 http://steamykitchen.com/?p=17610 Step by step photos for Flank Steak with Bloody Mary Tomato Salad Recipe.

The post Flank Steak with Bloody Mary Tomato Salad Recipe appeared first on Steamy Kitchen Recipes.

]]>
flank-steak-bloody-mary-tomato-salad-0481

A boozy salad!? Welll, yes (bloody mary!) and no (there’s no alcohol). Though I’m sure those who want a real boozy salad would find a way to insert a little vodka into this Flank Steak with Bloody Mary Tomato Salad recipe — or just swing back a shot as an apertif — ooooohhhweeeee!!

I spied this recipe on Bon Appetit’s website, then saw that another friend had also made it – there was no way I was going to let summer end without making a bloody mary tomato salad!

The Steak

Well, use whatever you want! I used flank steak, though skirt steak would be just as great. If you’re using flank or skirt, I like to grill, slice all of the steak and then serve the steak sliced. It’s important to cut the flank or skirt steak ACROSS the grain (see tutorial)

Any other cut of steak, such as sirloin, you can just serve whole, like a regular steak.

Flank Steak with Bloody Mary Tomato Salad Recipe - Use any cut of steak

Grill the steak to your liking and then let it rest while you make the Bloody Mary Tomato Salad.

Bloody Mary Tomato Salad Recipe

The ingredients for the salad is what you’d expect – the same stuff that goes into a bloody mary minus the booze:

Flank Steak with Bloody Mary Tomato Salad Recipe - Salad ingredients

 

The first step is to make a quick-pickle with the onions – it helps tame the bite of the onion, softens the onion and pickled onions are always a win in my book. Just pour some of the olive brine (juice) in a small bowl with very thinly sliced red onions:

Flank Steak with Bloody Mary Tomato Salad Recipe - quick pickle of onions

You’ll want to cut your celery really thin – here’s what I did. First run the vegetable peeler a few times on the celery just to get rid of any stringies. Then slice the celery into thin slices at a VERY steep diagonal. This gives you very tender celery – no stringies!

Flank Steak with Bloody Mary Tomato Salad Recipe - Cut Celery thinly

Combine the tomatoes, celery, celery leaves and add in the red onion WITHOUT the brine (just lift the onions up with a fork or use your hands), but you’ll save the brine to make the dressing, so don’t throw it away!

Flank Steak with Bloody Mary Tomato Salad Recipe - Add onions

In the brine bowl, add in the dressing ingredients and whisk.

Flank Steak with Bloody Mary Tomato Salad Recipe - Whisk dressing ingredients

Pour over salad and toss well.

Flank Steak with Bloody Mary Tomato Salad Recipe - Pour dressing over salad

Done.

Flank Steak with Bloody Mary Tomato Salad Recipe - Salad

Serve over your steak.

Flank Steak with Bloody Mary Tomato Salad Recipe - Serve salad over steak

More Recipes to Explore

Perfect Prime Rib Recipe with Red Wine Jus (Steamy Kitchen)

1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie (Steamy Kitchen)

Grilled Steak and Tomato Salad with Rum Vinaigrette (Steamy Kitchen)

Steak Recipe: Turning Cheap “Choice” Steak into Gucci “Prime” Steak (Steamy Kitchen)

Flank Steak Stir-Fry with Asparagus and Red Pepper (Simply Recipes)

Pan-Grilled Flank Steak with Soy-Mustard Sauce (MyRecipes.com)

Yum
Print

Flank Steak with Bloody Mary Tomato Salad Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
flank-steak-bloody-mary-tomato-salad-0481

Adapted from Bon Appetit
If you don't have celery seeds, feel free to use celery salt, however go light on using the olive brine in the salad dressing.

Ingredients:

FOR THE STEAK:
2 pounds flank steak (or use steak of your choice)
salt and freshly ground pepper
FOR THE SALAD:
1/4 red onion, very thinly sliced
1/4 cup olives, chopped + 2 tablespoons olive brine
1 pint cherry tomatoes, cut in half
2 stalks celery, sliced very thin and diagonally + handful of plucked celery leaves from the tops
2 teaspoons Worcestershire sauce
1/2 teaspoons prepared horseradish
Few shakes of Tabasco sauce
2 tablespoons extra virgin olive oil
1/2 teaspoon celery seeds
Freshly ground black pepper

Directions:

1. Prepare the quick onion pickle first. In a small bowl, combine the red onion with the olive brine (or juice). Let sit for 10 minutes while you prep the rest of the recipe.

2. Preheat the grill to high heat. Grill the steaks 5-7 minutes on each side for medium-rare. Season the steaks immediately with salt and pepper. Let the steak rest while you prepare the salad.

3. In a large bowl, combine the chopped olives, tomatoes, celery and celery leaves. Add the red onion to the salad, leaving olive brine in the small bowl.

4. To create the dressing, whisk together the remaining ingredients into the olive brine. Season with black pepper. The dressing should be tangy, salty and however spicy you'd like! Add additional olive brine (for more salt), horseradish or hot sauce if desired.

5. If you're using flank or skirt steak, slice the steak ACROSS the grain. Serve steak with the Bloody Mary Tomato Salad.

The post Flank Steak with Bloody Mary Tomato Salad Recipe appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/17610-flank-steak-with-bloody-mary-tomato-salad.html/feed 20
Greek Style Mac ‘n Cheese http://steamykitchen.com/14735-greek-style-mac-n-cheese.html http://steamykitchen.com/14735-greek-style-mac-n-cheese.html#comments Mon, 28 Mar 2011 17:55:26 +0000 http://steamykitchen.com/?p=14735 Recipe for Greek Style Mac and Cheese, loaded with olives, feta cheese, sundried tomatoes and spinach.

The post Greek Style Mac ‘n Cheese appeared first on Steamy Kitchen Recipes.

]]>

Introducing the McGowan family! Angie and her family are fellow Floridians and they publish the popular Eclectic Recipes blog and the fact that she has a recipe category called “Spanglish” wins my heart. Oh and that cute little boy, Julien, she’s got there wins my heart too. I love Angie’s blog – her recipes are simple and happy – check out these colorful Springtime Flower Treats perfect for kids and the Nutella Mug Cake!!!!

This week, Angie is my guest on Steamy Kitchen, featuring her Greek Style Mac ‘n Cheese recipe — packed with olives, spinach, sundried tomatoes and feta cheese.

Enjoy!

Jaden

 

Greek Style Mac and Cheese

by Angie McGowan, Eclectic Recipes

I was just tickled when Jaden asked if I would like to guest post on Steamy Kitchen. I have been following Steamy Kitchen ever since I started blogging, and have picked  up many tips and tricks not only about food and cooking, but also about photography, blogging and all the other aspects of social media. Jaden is such a huge inspiration to me, and always there when I need a bit of advice in this much to complicated world of food blogging.

So I guess your wondering who I am.  My name is Angie and I have been blogging for about 2 years now. My blog is Eclectic Recipes, and I am also a daily contributor to Babble’s Family Kitchen. I grew up in rural north Florida, which is very southern and much more like rural Alabama or Georgia than south Florida. I grew up eating very southern foods. We raised catfish, chickens, goats, pigs and cattle (although not all at the same time). We had pecan trees, fruit trees and a prized persimmon tree. We had a huge garden with just about everything, and what we didn’t grow, we would get at local u-pick type farms.

I currently live in Orlando, Florida with my husband and three year old son, Julien. Although we don’t have any space for a garden yet, I try to plant as many herbs as I can in containers. I can’t wait until we have a good-sized yard where I have room for at least a small garden. When I’m not in the kitchen, I enjoy crafts, movie night with my family, and outdoor family activities like hiking, boating and skiing.

My family loves macaroni and cheese any way they can get it, but I get tired of doing the same old same boring recipe over and over. I like to experiment with using different cheeses, adding different vegetables, bits of ham or chicken, and even sometimes tuna. This is my Greek style mac and cheese. I used feta and  creamy havarti with dill to make the cheese sauce.

I got the havarti with dill in the deli section of my supermarket, and just asked them to cut my a half pound slice so I could shred it. I also added some good pitted kalamata olives, a few capers, a bit of sun-dried tomatoes and lots of fresh spinach. This made the perfect quick fix vegetarian meal, and since it’s mac and cheese, it will even satisfy your little picky eaters.  I served this as a main dish, but you could add some grilled chicken and a small Greek salad if you’d like.

Yum
Print

Greek Style Mac and Cheese

Servings: 6 Prep Time: Cook Time:
greek-mac-cheese-feature-image

by Angie McGowan

Ingredients:

1 pound elbow macaroni
3 tablespoons olive oil, divided
1 medium onion, chopped
1 clove garlic, chopped fine
One 10 ounce bag fresh bagged spinach, roughly chopped
generous pinch of salt
3 tablespoons flour
3 cups milk
freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 cups grated Havarti cheese with dill , or regular Havarti plus 1 tablespoon fresh dill or 1 teaspoon dried dill
One 8 ounce package feta cheese, crumbled
1 - 12 ounce jar Kalamata olives, chopped
1 tablespoon capers
2 tablespoon sun-dried tomatoes, chopped
1/2 cup bread crumbs or panko crumbs

Directions:

1. Preheat oven broiler to low. In a large pot, cook the macaroni pasta in salted water according to package directions. Drain and set aside.

2. While the pasta is cooking, heat a large skillet over medium heat. Swirl in 1 tablespoon olive oil and add onions. Saute until softened, about 3 minutes. Add garlic and saute for an additional 2 - 3 minutes. Add spinach and salt. Continue to saute until spinach is wilted. Remove spinach mixture from pan and set aside.

3. Wipe the skillet dry and return to the stove over medium heat. Swirl in the remaining 2 tablespoons of olive oil to skillet. When the oil is hot, whisk in the flour. Continue to whisk while adding a generous pinch of salt, pepper and nutmeg. Whisk over medium heat until flour smells nutty and is a light golden color. Whisk in milk and bring mixture to a boil while stirring frequently. This mixture will thicken. Simmer for about 5 minutes then remove from burner and stir in the Havarti cheese until the cheese is melted. Add feta and whisk, feta will get melty, but will stay in chunks.

3. Spoon in the sauteed spinach mixture, chopped olives, capers and sun-dried tomatoes. In a casserole dish, combine all of the ingredients with the macaroni. Mix well and top with bread crumbs. Brown under broiler for about 5 minutes before serving.

 

The post Greek Style Mac ‘n Cheese appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/14735-greek-style-mac-n-cheese.html/feed 49
Jim Lahey’s No Knead Baguette Recipe (Stecca) http://steamykitchen.com/6795-no-knead-baguette-stecca.html http://steamykitchen.com/6795-no-knead-baguette-stecca.html#comments Wed, 09 Dec 2009 14:41:33 +0000 http://steamykitchen.com/?p=6795 I’m thrilled to share that I’m featured on Oprah’s Holiday website along with some other fantastic bloggers and good friends like Gluten Free Girl & The Chef, Kalyn’s Kitchen, Stephanie O’Dea, Jennifer Perillo and Fuji Mama!                         I’m a lazy lazy baker. My oven never gets sweet action unless ...

The post Jim Lahey’s No Knead Baguette Recipe (Stecca) appeared first on Steamy Kitchen Recipes.

]]>
No Knead Baguette Recipe

OPRAH I’m thrilled to share that I’m featured on Oprah’s Holiday website along with some other fantastic bloggers and good friends like Gluten Free Girl & The Chef, Kalyn’s Kitchen, Stephanie O’Dea, Jennifer Perillo and Fuji Mama!

 

 

 

 

 

 

 

 

 

 

 

 

I’m a lazy lazy baker.

My oven never gets sweet action unless I’ve got someone else to help me along in the kitchen — my kids even are forced to bake their own birthday cake. So much for winning Mom of the Year award, eh?

And this is exactly why I love this No Knead Baguette recipe and other No Knead breads like the No Knead Sticky Pecan Caramel Cinnamon Rolls (beware…I just gained 2 pounds saying that out loud), No Knead Pizza Dough: Pear and Gorgonzola Flatbread with Baby Arugula, No Knead Nutella and Hazelnut Challah. A couple years ago, when Andrew was 4 years old, he even made the original No Knead Bread (if he can do it, you can do it)

First things first…you’ve gotta mix the dough the night before. Or at least 10 hours, up to 18 hours (though secretly I’ve let it go 24 hours…see I told you I’m a lazy lazy baker!)

Mix together bread flour, salt, sugar, yeast, water. This is the night before and the boys are making bread in their PJ’s. Nathan wanted me to send along a message, “please don’t make fun of my pajamas or my Mom will kick yer butt.”

No Knead Baguette Recipe

Cover the bowl with plastic wrap and let it sit at room temperature for 10-18 hours. But wait. It’s winter. Your “room temperature” might be different that mine. If your house is cold, put the bowl in the warm spot. Or you could let the dough hang out for 24 hours to give the chilly yeast more time to do its magic.

And if your house is REALLY cold, put the dang bowl under your covers and cuddle with it 😉

Once you’ve let it hang for 10-18 hours, scrape the dough out on your floured counter. Wet your hands and fold the dough over a couple of times to shape it into a flattened ball. Wet hands prevents the dough from sticking to your hands.

Set the dough ball seam side down, tuck the edges and seams under.

No Knead Baguette Recipe - Set the dough seam down

Brush dough with olive oil, cover loosely and let rise for 1-2 hours. So hey, that red towel? Bad idea. Even though I dusted with flour, it still stuck.

No Knead Baguette Recipe - Let dough rise for 1-2 hours

Divide the dough into 4 equal parts.

No Knead Baguette Recipe - Divide dough into 4 parts

The dough should be soft ‘n stretchy. Stretch each dough ball into a long, thin baguette.

No Knead Baguette Recipe - Stretch dough

Place each baguette on a nicely oiled baking sheet and embed some goodies in each one.

No Knead Baguette Recipe - embed garlic, olives and tomatoes

Brush with olive oil. Actually, it was more like drizzle and dab the olive oil.

No Knead Baguette Recipe - brush with olive oil

Sprinkle generously with salt. Go easy on the olive one – olives are salty already.

No Knead Baguette Recipe - sprinkle with salt

My favorite one was the tomato, so I made 2 of those.

No Knead Baguette Recipe - sprinkle with salt

Send ’em to the oven to bake for 15-25 minutes 500F. If your oven doesn’t go that high, crank it up as high as you can and add a couple more minutes to baking time.

No Knead Baguette Recipe - bake for 15-25 minutes 500F

Voila!

Jim Lahey's No Knead Baguette Recipe

Beautiful.

Jim Lahey's No Knead Baguette Recipe

Festive.

Jim Lahey's No Knead Baguette Recipe

Eat right away…the salt on the bread will make the bread soft once it cools down. If you’re not eating right away, you can pop ’em back into the oven for a few minutes right before serving to crisp up again.

Of course, you can cheat and instead of making your own dough, just go to the store and get a fresh pizza dough ball at your supermarket (usually refrigerated in the bakery department) and stretch them out into thin baguettes. Now that’s way lazy. I like it.

More Recipes to Explore

No Knead Pizza Dough: Pear and Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan (Steamy Kitchen)

No Knead Bread: so easy a 4-yr old can make it! (Steamy Kitchen)

No-Knead Nutella and Roasted Hazelnut Challah (Steamy Kitchen)

No-Knead Sticky Pecan Caramel Cinnamon Rolls (Steamy Kitchen)

Tear Away Cheese Bread (Food Network)

Peasant Bread (YummyHealthyEasy.com)

Yum
Print

No Knead Baguette Recipe - Jim Lahey's Recipe

Servings: Prep Time: Cook Time:
no-knead-stecca-020

Recipe from My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey. If you want to keep the baguettes plain, just skip the step of embedding the garlic, olives and cherry tomatoes.

Ingredients:

3 cups (400 grams) bread flour
1/2 teaspoon table salt
3/4 teaspoon sugar
1/4 teaspoon instant or other active dry yeast
1 1/2 cups (350 grams) cool 55-65F water
additional flour for dusting
20 pieces of the any combination of following: whole garlic cloves, whole olives, halved cherry tomatoes
1/4 cup extra virgin olive oil
3/4 teaspoon coarse sea salt or kosher salt

Directions:

1. In a medium bowl, stir together the flour, table salt, sugar and yeast. Add the water and, using a wooden spoon, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 10 to 18 hours (24 hours if you have a cold cold home.)

2. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself to her three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with 1/4 teaspoon of the coarse salt (which will gradually dissolve on the surface).

3. Grab a large bowl (large enough to hold the dough when it doubles in size. you could also use a large pot) and brush the insides of the bowl with olive oil. Gently place the dough, seam side down into the bowl. Cover bowl with a towel. Place in a warm draft free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

4. Half an hour before the end of the second rise, pre-heat the oven to 500F, with a rack in the center. Oil a 13" x 18" x 1" baking sheet.

5. Cut the dough into quarters. Gently stretch each piece evenly into a long, thin, baguette shape approximately the length of the pan. Place on the pan, leaving about 1 inch between the loaves. Embed the garlic cloves, olives or cherry tomatoes into the loaves, about five pieces per loaf. Drizzle, tab or brush olive oil on each loaf. Sprinkle sea salt or kosher salt over each loaf, remember to go light on the olive loaf since the olives are salty.

6. Bake For 15 to 25 minutes, until the crust is golden brown. Cool on a pan for five minutes, then use a spatula to transfer the baguette to a rack to cool thoroughly.

Note: The baguette may become a bit soggy in just a few hours because of the salt on the surface. If that happens, reheat the loaves in a hot oven until crisp.

The post Jim Lahey’s No Knead Baguette Recipe (Stecca) appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/6795-no-knead-baguette-stecca.html/feed 134
Grapes and Grappa, Figs and Olives + Free Cooking Light Cookbooks! http://steamykitchen.com/307-grapesgrappa.html http://steamykitchen.com/307-grapesgrappa.html#comments Fri, 25 Apr 2008 20:40:44 +0000 http://steamykitchen.com/blog/?p=307 Since I’ve been working on my cookbook, which is all about modern Asian cooking, almost everything edible that comes out of my kitchen has been Chinese, Japanese, Thai, Vietnamese, Malaysian or Korean. Yes, it can be tiring and I’m considering starting a new blog called “Steamy Kitchen, UnAsian” just to break the monotony. Gimme some Brazilian! Moroccan! Australian! My family ...

The post Grapes and Grappa, Figs and Olives + Free Cooking Light Cookbooks! appeared first on Steamy Kitchen Recipes.

]]>
Grapes and Grappa, Figs and Olives

Since I’ve been working on my cookbook, which is all about modern Asian cooking, almost everything edible that comes out of my kitchen has been Chinese, Japanese, Thai, Vietnamese, Malaysian or Korean. Yes, it can be tiring and I’m considering starting a new blog called “Steamy Kitchen, UnAsian” just to break the monotony. Gimme some Brazilian! Moroccan! Australian!

My family has been begging for something different, and everytime that I ask the kids, “so what do you want for supper tonight?” They chime excitedly, “McDonald’s HAPPY MEALS! Hip, hip, HOORRAYYYY!”

Which is fine. I give in. Because I do love me some McD french fries dipped in soft serve ice cream. I know, You’re groaning. It’s a leftover habit and craving from my pregnancy days.

Please tell me that I’m not alone in this craving! Please tell me that you, too have strange culinary cravings and secret flavor combinations that just make other people squirm uncomfortably in their pants.

Tell me and I’ll enter you in the drawing to win one of three gorgeous Cooking Light The Complete Cookbook – this baby is MASSIVE, weighing in at 4.4lbs with 1,200 recipes, 630 color photographs and a companion DVD. Plus I think there is an offer for 1 free year of Cooking Light magazine subscription inside.

OHOHOH! And there’s a bonus…at the end of this post.

Perks of Being My Friend

I get many cookbooks and products for review. Things I don’t like, I don’t mention on the blog and just give it away. The things that I do like, I review, write about it and give you all a chance to win the product for free. One of the many perks of being in close proximity of my mailbox each day at 4pm when I check my mail is that you can be the first to call “dibs,” as I often give the book or product away when I’m done with the review.

MiMi (grandma), visiting from Buffalo, just happened to be there right as I was opening the box from Cooking Light’s PR agency. She called dibs and happily flipped through the book as if it was hers already.

But then later that evening, I finally had a chance to flip through it. HOT DAMN!! I love the book! And I’m keeping it. There’s no way I’m letting this baby go! (Sorry, Mimi, you’ll just have to enter in the contest and see if you can win it!)

The reason I love this book so much is the variety of flavor combinations that I normally wouldn’t have come up with myself. See recipes below.

adapted from Cooking Light The Complete Cookbook. The recipe calls for boneless chicken thighs, cut into chunks. What I did instead was use whole bone-in chicken thighs, had Scott grill them outside on the BBQ grill, and just made the sauce separate to pour over when the chicken was done grilling. I love this recipe- this is definitely a keeper and all my dinner guests raved about it.

Moroccan Chicken: Figs, Olives and Honey

Prep : 12 min. Cook : 16 min. Serves 4

2 teaspoons olive oil
1-1/2 lbs chicken skinless, boneless chicken thighs, cut into large 1-1/2″ pieces
1/2 cup chopped fresh parsley
1/2 cup quartered dried Calimyrna figs
1/4 cup chopped green olives
3 tablespoons sweet Marsala or Madeira wine
2 tablespoons honey
1 tablespoon minced garlic
2 tablespoons balsamic vinegar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned, stirring frequently. Stir in chopped parsley and next 9 ingredients; reduce heat to medium and cook 8 minutes; stirring occasionally. Garnish with parsley sprigs if desired.

Grapes and Grappa, Figs and Olives

inspired by Cooking Light The Complete Cookbook. Original recipe was Grapes and Grappa with Quail. But I didn’t have a quail handy and craved a warm salad instead. The original recipe called for Prosciutto, but when I went to the market, Prosciutto was *#$@!* $8.00 for 6 paper-thin slices. WTF? So I know this cookbook is cooking LIGHT. But I wasn’t about to pay that kind of money for crappy prosciutto. So I used bacon instead.

I think I just upped the caloric intake by a hundred or so. Feel free to slap me.

Grappa is an Italian liquor distilled from grape pressings left over after winemaking; cognac is a good substitute.

Grapes, Grappa and Bacon: A Warm Salad

serves 6-8

1 bag of salad greens
1/2 lb grapes, cut in half
4 slices of turkey bacon, bacon or prosciutto
2 ounces grappa
3 tablespoons cider vinegar
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

OPTION #1: I’m gonna give you a choice. If you’re gonna use bacon or turkey bacon, the cooking light way would be to crisp in the microwave on paper towels. Once it’s cooked, crumble and set aside. Heat a medium, nonstick skillet over high heat and add 1 tbl olive oil. When oil is hot, add the grapes and cook for 15 seconds. Add cider vinegar, grappa, sugar, mustard, salt and pepper. Simmer for 30 seconds and pour over salad greens. Top with crumbled bacon.

OPTION #2: Using prosciutto. Cut prosciutto into small, bite-sized pieces. Grab a large skillet, add 1 tbl olive oil and heat over medium heat. When hot, Add prosciutto. Fry crisp. Add grapes, let the grapes sizzle in the olive oil for 15 seconds. Add grappa, vinegar, sugar, S&P, and mustard. Let simmer on low for 30 seconds. Pour over salad greens. Eat and then go jogging around the block.

OPTION #3: The shameful, sinful method that I used. Cut bacon into small, bite-sized pieces. Grab a large skillet and add bacon in skillet. Cook bacon over medium heat. until crisp. You should have about 1 tablespoon of bacon fat in the pan. (wince!) You can spoon some of the fat out if there’s a lot. Add grapes, let the grapes sizzle in the fat for 15 seconds. Add grappa, vinegar, sugar, S&P, and mustard. Let simmer on low for 30 seconds. Pour over salad greens. Eat and then go jogging around the block.

***

Drawing for the free Cooking Light cookbook!

All you have to do is comment below. Tell me a flavor or ingredient combination that isn’t mainstream. It doesn’t have to be strange or exotic – just maybe a little different, innovative or…ok, strange is cool too. p.s. I like pickles + pate in a baguette too.

Here are mine:

Seaweed sprinkled with salty/sweet plum powder (li hing)

Canned smoked oysters + apricot jam

Winners have been announced!!! See who won.

***

I will really regret typing this…


But for shits and giggles, when I announce the 3 winners of the cookbook in a couple of weeks, I will let YOU vote for which strange flavor concoction for met to try. I will make it and videotape myself eating it, all for your sick and twisted enjoyment.

You’ll decide in a couple of weeks. And maybe…just maybe I might do this on television.

Now, that’s web-ertainment. Beat that, Zimmern.

Contest is over, but come vote for which strange flavor concoction that I will try (and whoever you pick also gets a nice Steamy Kitchen care package.

The post Grapes and Grappa, Figs and Olives + Free Cooking Light Cookbooks! appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/307-grapesgrappa.html/feed 408