Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Asian Sweet Chili Sauce http://steamykitchen.com/28458-asian-thai-sweet-chili-sauce-recipe-video.html http://steamykitchen.com/28458-asian-thai-sweet-chili-sauce-recipe-video.html#comments Tue, 24 Sep 2013 19:53:46 +0000 http://www.steamykitchen.com/?p=28458 Good Asian cooks never run out of rice, soy sauce, ginger and garlic. I’ll also throw fish sauce and Thai sweet chili sauce in the mix too. I must be a bad Asian because I’m constantly out of these ingredients – too lazy to drive 30 minutes to the Asian market and too cheap to pay the crazy mark-up at ...

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Sweet Chili Sauce Recipe

Good Asian cooks never run out of rice, soy sauce, ginger and garlic. I’ll also throw fish sauce and Thai sweet chili sauce in the mix too. I must be a bad Asian because I’m constantly out of these ingredients – too lazy to drive 30 minutes to the Asian market and too cheap to pay the crazy mark-up at my local regular grocery chain.

Sweet Chili Sauce Recipe

While I’m not quite ready to grow a rice paddy out back (though with all this rain this year, I’m seriously thinking we can!), I am going to start growing garlic and attempt to grow ginger as well. Scott, the boys and I bet our neighbors too, will surely veto homemade fish sauce (fermenting anchovies!??) but homemade Thai Sweet Chili Sauce is a definite YES!

Sweet Chili Sauce Recipe

I use Asian Sweet Chili Sauce on everything. More importantly, my kids like it on everything. It’s sweet, not spicy – though some brands are spicier than others. We use it to dip Chinese Egg Rolls, Mushroom Tofu Potstickers, Roasted Tofu, Firecracker Shrimp. Toss after roasting Brussels Sprouts with Sweet Chili Sauce. Add a spoonful to any stir fry – like Bok Choy with Ground Chicken. Smother on Baby Back Ribs. Make a salad dressing for Fried Green Tomatoes.

Sweet Chili Sauce Recipe

When I make my own Asian Sweet Chili Sauce – I specifically choose a combination of very mild, sweet peppers and just a few medium hot peppers. I want flavor with a little bit of heat….not searing heat like most sriracha).

See list of recommended peppers at bottom of post!

Sweet Chili Sauce Recipe

Cooking Asian Sweet Chili Sauce

cft_automaticJamMakerIn my video, I used the Ball® FreshTECH Automatic Jam & Jelly Maker (by Jarden Home Brands)
This nifty machine heats up your concoction and auto-stirs. It’s convenient if you can a lot of jams, jellies AND hot sauce.

But you can use any large pot, pan or wok. You’ll just have to stir occasionally.

 

Screen Shot 2013-09-24 at 12.15.00 PMCanning Asian Sweet Chili Sauce

This recipe makes 5-6 cups! Sure, you can cut down the ingredients to make less, but why not make the full recipe, can them in cute jars and give some away as gifts.

Those pretty jars that I used are from Sur La Table, they have some GORGEOUS jars from France and Italy! I especially love these canning jars with colored gaskets for $3.95 each.

The type of chili (or chile – however you prefer to spell it!) pepper you choose is up to you! Use a total of 2 pounds of chili peppers. Remember, you can always ADD more heat. It’s hard (if not impossible) to take away the heat!

 

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Sweet Chili Sauce Recipe Video

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Asian Sweet Chili Sauce Recipe

Servings: Approximately 5 cups Prep Time: 10 minutes Cook Time: 20 minutes
sweet chili sauce recipe featured-9696

Ingredients:

2 pounds of chili peppers of your choice
1 onion, peeled and quartered
3 cloves garlic, peeled
1/4 cup cooking oil
1/2 cup rice wine vinegar (or cider vinegar)
1/2 cup brown sugar
1/2 cup fish sauce

Directions:

In a food processor, add in the chili peppers, onion and garlic. Process until desired consistency. I like mine a rough mince.

In a wok, large pot or large sauté pan, heat the cooking oil until shimmering on medium high heat. Add in the pepper/onion/garlic mixture and cook until fragrant, about 1 minute. Add in the remaining ingredients, mix well and bring to a simmer. Turn heat to low and cook for 20 minutes, stirring occasionally. Quickly taste and decide if you would like to add more spicy-hot chili pepper.

Taste and adjust seasonings. If you feel like it needs more saltiness and savoriness, add 1 tablespoon of fish sauce. Need it sweeter - 1 tablespoon brown sugar. If the sauce is lacking that tang, or high flavor note - 1 tablespoon vinegar.

 

Use a combination of peppers based on your tastes:

MILD PEPPERS:
bell pepper (yes, you can use regular bell peppers!)
Banana pepper
Sweet chile pepper (like the ones I show in the video)
Anaheim chile
Poblano chile
Hungarian wax chile
Japanese shishito peppers
Cherry peppers

MEDIUM PEPPERS:
jalapeño pepper
Fresno pepper

HOT PEPPERS:
Cayenne pepper
Serrano pepper
Thai bird’s eye chile

EXTREME PEPPERS:
Habanero
Scotch bonnet

For my batch – I used:
1 1/2 pounds sweet mini chili peppers
1/2 pound Fresno and jalapeño peppers

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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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Lebanese Roasted Stuffed Onions http://steamykitchen.com/25722-lebanese-roasted-stuffed-onions-recipe-video.html http://steamykitchen.com/25722-lebanese-roasted-stuffed-onions-recipe-video.html#comments Fri, 19 Apr 2013 16:59:02 +0000 http://steamykitchen.com/?p=25722 At the beginning of our Winter growing season, we planted a short row of onions in the raised bed. I’ve been using the long stalks as “green onions”, just clipping what I need. Some of the stalks grew over 3 feet long, and so we had green onions galore so far all year. They taste the same! Since I use ...

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Lebanese Roasted Stuffed Onions Recipe

At the beginning of our Winter growing season, we planted a short row of onions in the raised bed. I’ve been using the long stalks as “green onions”, just clipping what I need. Some of the stalks grew over 3 feet long, and so we had green onions galore so far all year. They taste the same!

Lebanese Roasted Stuffed Onions Recipe

Since I use green onions (or scallions, as some say) almost every day in my cooking, it’s so convenient to go outside and cut a single long leaf  to use in a dish. In fact, I had forgotten that the plant was actually developing a sweet onion underneath the soil until my a few days ago. My parents have been visiting us, and when Dad went out into the garden, he came back with several onions the size of baseballs.

Lebanese Roasted Stuffed Onions Recipe

The garden onions have been used all week long – Mom has been cooking every day and we’ve had Chinese Fried Rice, Vegetable Soup with Papaya, Firm Tofu with Preserved Radish, Lemongrass Pork, Chinese Sausage and Boiled Chicken with Garlic and Ginger Sauce. My house smells very “Chinese”!

Lebanese Roasted Stuffed Onions Recipe

I’ll be posting some homestyle Chinese recipes from Mom soon. In the meantime, I’ve got a recipe for Lebanese Roasted Stuffed Onions from a book called, The Food and Cooking of the Middle East. The onion is boiled for a few minutes until the layers are soft and pliable. The layers are gently taken apart, stuffed with ground meat (try ground lamb!), warming spices like allspice, cinnamon and coriander, basmati rice and then then roasted. What a nice surprise to open up a rolled onion to find a savory, meaty filling!

Lebanese Roasted Stuffed Onions Recipe

What I loved about this dish was that each “stuffed” onion just uses a single layer of onion and that the presentation was so beautiful.

Lebanese Roasted Stuffed Onions Recipe Video

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Lebanese Roasted Stuffed Onions

Servings: 10 stuffed onions Prep Time: 5 minutes Cook Time: 45 minutes
moroccan-stuffed-onions-recipe-featured-1060

Try buying the largest onions you can find. It will be easier to peel apart the layers. As you can see in the video, my onion was rather large! This recipe comes from The Food and Cooking of the Middle East cookbook by Ghillie Basan.

Ingredients:

2 extra-large onions (or 3 large onions)
1 cup white rice
1 tablespoon tomato paste
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons kosher or sea salt
freshly ground black pepper
3 tablespoons minced fresh cilantro or parsley (reserve some for garnish)
1 pound ground meat of your choice (original recipe uses lamb)
2 tablespoons white wine vinegar or cider vinegar
3 pinches of sugar
2 tablespoons olive oil

Directions:

The first step is to soak your rice in a bowl cool water. The rice will absorb some of the water -- we'll drain off the water in a later step.

Fill a pot with water (enough to cover a whole onion by 1" and bring to a boil. Cut off the very top and bottom of each onion. Make a cut down one side of each of the onions, cutting into the center from top to bottom. This helps the onion layers cook evenly and make it easier to peel. Add the onions, and let them cook for 10 minutes or until the layers soften and separate easily.

Drain the rice completely. In a large mixing bowl, add the drained rice, tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, cilantro or parsley and ground meat. Mix well.

When the onions have finished cooking, remove and drain from the boiling water. Let cool and separate out the layers individually and place 1 heaping tablespoon of the filling, wrap onion around filling, but not too tightly to allow rice to expand during cooking.

In a large, oven-safe saute pan over medium-high heat, swirl in the olive oil. When pan is hot, place the onions seam-side down. Let cook for 2 minutes until the bottoms have browned slightly. Add vinegar to the pan and sprinkle the tops of the onions with sugar. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked, rotating the onions halfway during cooking.


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Steamy Kitchen's Healthy Asian Favorites cookbook cover

My new cookbook is available for purchase now wherever books are sold!

You can also pick up a copy on Amazon for $13.98!

 

 

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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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Hungarian Pork Stew Recipe, Guest Post by The Watering Mouth http://steamykitchen.com/23936-hungarian-pork-stew-recipe-video.html http://steamykitchen.com/23936-hungarian-pork-stew-recipe-video.html#comments Tue, 20 Nov 2012 16:23:00 +0000 http://steamykitchen.com/?p=23936 Jaden Introduces Cheri from The Watering Mouth: Hello, all you Steamy Kitchen readers! A gazillion thanks to Jaden for letting me share this amazing recipe with you all! I know you’re going to LOVE it. My husband Tamas (taw-MAHSH) was born and raised in a small village in Hungary named Tengelic [ten-gell-EETZ]. If you’re unfamiliar with Hungary, there is a ...

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Jaden Introduces Cheri from The Watering Mouth:

Hello, all you Steamy Kitchen readers! A gazillion thanks to Jaden for letting me share this amazing recipe with you all! I know you’re going to LOVE it.

Hungarian Pork Stew Recipe

My husband Tamas (taw-MAHSH) was born and raised in a small village in Hungary named Tengelic [ten-gell-EETZ]. If you’re unfamiliar with Hungary, there is a distinctive type of cuisine that Hungarians cook and it can most often be categorized as “peasant food”. Think: comfort food! My favorite! There are typical dishes that many of us know about like paprikashes and goulashes…and the distinctions between those dishes are slim. And this dish that I’m sharing with you is very similar: I describe it as thick, rich, flavorful, hearty type of stew. It’s the type of food that you absolutely crave at this time of year that will warm you up and keep you going!

Hungarian Pork Stew Recipe

In order to make this dish complete, you’ve got to make the homemade pasta to go along with it – it’s just not the same without it! (I know, I’ve tried). Only problem is, the pasta is so simple, you’ll be wanting to make that by itself and then you’ll have a carb problem on your hands. Don’t say I didn’t warn you…. (and absolutely NEVER fry up the pasta by itself in butter with a little salt on top…then you’ve got a REAL problem…)

Every time we get together with friends and it’s our turn to cook, Tamas and I make this exact dish. And we have never heard one complaint by anybody — not even from kids!! This is a dish everyone can agree on. And if you and your loved ones like to cook together, it’s a great dish where everyone can lend a hand. (Hint: The kids will love to smash the meat!)

Hungarian Pork Stew Recipe

So, without further ado, you can watch the videos I’ve created to quickly show how both parts are done, or you can skip straight to the recipe! Either way – enjoy and make sure to comment to tell me how you liked it!

xoxo,

Cheri from The Watering Mouth

How to Make Hungarian Pork Stew Video

How to Make Hungarian Nokedli (pasta) video

 

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Hungarian Pork Stew Recipe

Servings: 8 to 10 Prep Time: 1 hour Cook Time: 1 hour
Hungarian Pork Stew Recipe

Serves: about a million people. Okay, definitely enough for 8, maybe with leftovers! So cut this recipe in half for less and you can save time on the preparation too, because making this much does take us quite a bit of time. But we LOVE the leftovers!

Ingredients:

8 medium yellow onions, chopped to medium dice
1/3 cup canola/vegetable oil, plus more for frying
9 3/4-inch thick boneless center cut loin pork chops, trimmed of fat, sliced in half length-wise, pounded 1/4 inch thin (if you’re lucky enough to find the thin loin chops, you’ll only have to pound them thin)
1 tablespoon salt
1 tablespoon pepper
flour for dredging
3 tablespoons sweet Hungarian paprika
6-8 cups water, or enough to fully immerse all ingredients in the pot
Vegeta to taste, approximately 1 tablespoon (but if you can’t find it, just use vegetable/chicken soup seasoning packets)
1 cup sour cream

Directions:

1. In a large pot (6 qt) over medium to medium-high heat, add onions and canola oil. Saute onions until they are translucent, but not browned. Add more oil when necessary to keep them slick in the process. When the onions have finished cooking, turn down heat to low, add paprika to mixture and stir to mix well.

2. Season each side of the pork slices generously with salt and pepper. Dredge the slices in flour on each side.

3. In a frying pan over medium-high to high heat, heat about an inch of canola or vegetable oil. Fry each slice of pork until just barely golden brown around the edges, about 1-2 minutes, flipping halfway through. If they are thin enough, this will be enough to cook them fully. Lay them between sheets of paper towel on a plate to catch excess oil.

4. Cut each of the pork slices in half and place them back in the pot with the onions. Add enough water to the pot to cover the pork and onions. Cover pot and simmer on medium heat for 45 minutes to 1 hour. Stir occasionally.

5. When the stew is thickened up a bit from the flour and the onions are starting to disappear, it is ready for the final seasoning. Add salt, pepper and Vegeta seasoning to taste. Add sour cream and stir until the stew is a rich, thick consistency.

 

Click here to Like The Watering Mouth on Facebook where I share lots of other great recipes!

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