Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Mon, 29 Jun 2015 20:33:14 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Asian Orange Ginger Vinaigrette http://steamykitchen.com/20007-asian-orange-ginger-vinaigrette-recipe.html http://steamykitchen.com/20007-asian-orange-ginger-vinaigrette-recipe.html#comments Tue, 03 Jan 2012 19:02:54 +0000 http://steamykitchen.com/?p=20007 Homemade Asian Orange Vinaigrette is so incredibly fresh and vibrant tasting and only takes a few minutes.

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I’ve paired the Orange Ginger Vinaigrette with fresh tomatoes from my garden – the tomatoes are going absolutely nuts right now here in my Florida garden.

A few weeks ago, I bought a bottle of Asian Orange Ginger Salad Dressing and after only one use, it sat in the back of the refrigerator looking a little sad and rejected. I guess I was expecting so much more from the words, “orange” and “ginger” on the label – words that provoke an immediate emotional and sensory response in me: fresh, zingy, clean and tingly from the heat of the ginger.

Unfortunately for the maker of the dressing, who shall remain unnamed in this little rant, the dressing was overly sweet with a fake candy-like orange flavor and there was no hint of ginger whatsoever.

I should have known better than to buy the bottle in the first place. Making my own salad dressing only takes 10 minutes and I always have the ingredients on hand in the kitchen.

To me, making dressing is all about balance of flavor: lively and tangy, slightly sweet, a little heat and just enough sea salt to bring out all of the flavor notes.

In Asian-style dressing, tangy comes from sweetened or seasoned rice vinegar (see photos above of Mitsukan rice vinegars)  – which is vinegar made from rice and seasoned with just a bit of sugar. You can also used unsweetened or unseasoned rice vinegar too. I always have both on in my pantry.

As for the slightly sweet, I love using a bit of honey to balance out the vinegar. The oil I use for Asian dressings is neutral flavored light vegetable oil – olive oil is too strong in flavor. I’ve also used grapeseed oil and rice oil.

Freshly grated ginger provides the heat, no need to even peel the ginger, unless the brown outer skin is dry and thick. Use a rasp or microplane grater and go at it until you have about 1 teaspoon.

The fruit in the dressing is flexible – use any citrus: orange, lemon, lime, tangerine, blood orange or go a little more exotic with passion fruit (cut in half spoon out fruit only).

In this photo, I’ve paired the Orange Ginger Vinaigrette with heirloom tomatoes, fresh mozzarella and basil – just to change up the normal caprese salad into something more lively.

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Asian Orange Ginger Vinaigrette

Servings: serves 4 Prep Time: 10 minutes Cook Time: 0 minutes
Orange Ginger Vinaigrette Recipe

Making dressing is all about balance of flavor: lively and tangy, slightly sweet, a little heat and just enough sea salt to bring out all of the flavor notes.The fruit in the dressing is flexible – use any citrus: orange, lemon, lime, tangerine, blood orange or go a little more exotic with passion fruit (cut in half spoon out fruit only).

Ingredients:

1 teaspoon orange zest
Juice from ½ large orange
1 teaspoon finely grated fresh ginger
2 tablespoons seasoned rice vinegar (I prefer Mitsukan brand)
1 teaspoon honey
sea salt to taste
¼ cup light vegetable oil

Directions:

Whisk together all of the ingredients.

*I’ve developed this recipe for a client, Mitsukan, the maker of rice vinegar shown above.

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Grilled Fish with Citrus Herb Crust http://steamykitchen.com/18221-grilled-fish-with-citrus-herb-crust.html http://steamykitchen.com/18221-grilled-fish-with-citrus-herb-crust.html#comments Wed, 07 Sep 2011 14:08:04 +0000 http://steamykitchen.com/?p=18221 Last week my kitchen got more action than I think it’s ever gotten in its life. The previous owners weren’t big cooks and since we’ve moved in, cooking has mostly been at our outdoor kitchen by the pool. Last week’s occasion was a 5-day visit from Adam and Joanne, a couple who cooks, blogs, commutes and works together. Now, that’s a ...

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Grilled Fish with Citrus Herb Crust Recipe - final photo

Last week my kitchen got more action than I think it’s ever gotten in its life. The previous owners weren’t big cooks and since we’ve moved in, cooking has mostly been at our outdoor kitchen by the pool. Last week’s occasion was a 5-day visit from Adam and Joanne, a couple who cooks, blogs, commutes and works together. Now, that’s a lot of ‘together’ time and they somehow make it work flawlessly. What’s their secret?

They’re madly, deeply in love with each other. It’s so crazy sweet and endearing. The way they steal glances at each other melts butter!

I can’t wait til they make babies.

Oh, but that’s the mamma side of me talking.

For the past couple of months, Adam and Joanne have been such a tremendous help, taking on tasks that I’m not good at (remembering details!) or don’t particularly enjoy personally (editing and uploading photos!). They’ve given me and my family a wonderful gift….time. We’ve been able to create a nice rhythm of working via email, text and occasionally, phone, since they live in Virginia. Those lucky ducks also get to do some of the traveling for me – they both got to visit the beautiful and bountiful Washington state winery region and in a couple of weeks, I’m sending Joanne to Italy in my place on a trip to the Parma region while I head to New York City to host and emcee the annual Dumpling Festival for the 3rd year in a row.

She’s my body double — I need to find one of those Mission Impossible masks for her, but unfortunately, she’s like a whole head taller than shorty me.

While they were here, we cooked like crazy! I also made them smoke….

…cheese….which was a sorta a big fail. The cheese ended up tasting more like wood than smoke, even though we only kept the smoke on for less than 20 seconds. We haven’t given up – Adam & Joanne took the gun home to experiment with.

But what was a major win was this Grilled Swordfish with Citrus Herb Crust — in fact, it was the week’s winning dish. After playing with the complicated kitchen toys like the Smoking Gun, Sous Vide machine, it was the simplest recipe of all that was our favorite. 10 minute prep, 10 minute cook.

It’s from a new cookbook called The New Sonoma Cookbook by Dr. Connie Gutterson, which is the companion cookbook to The New Sonoma Diet (which I have not read nor followed, so I don’t really know anything about the diet). However, the cookbook, regardless of whether or not you’re on that particular diet, is a stand-alone cookbook full of simple recipes featuring good, wholesome ingredients.

The original recipe uses salmon and different herbs, but our version featured minced fresh herbs from the garden, orange and lemon citrus zest and a rub of olive oil on a thick slab of fresh swordfish.

How to make Grilled Fish with Citrus Herb Crust

The combination of orange and lemon zest brightens the flavor of grilled fish, and the vibrant herbs just sing “summer.”

This recipe is not only simple (there’s only a handful of ingredients, and you can throw it together at the last minute), but also flexible — use whatever fresh herbs you have in the garden or refrigerator. We’ve used basil, oregano and parsley, but cilantro, dill or chive would be great, too. As for the fish, we were lucky to snag some fresh swordfish, but salmon, halibut or grouper is equally good. You can even use the same technique for grilled shrimp on skewers.

To cook the fish, here’s a tip: Grill it on medium-low heat to keep the fish moist, as high heat will tend to dry out the fish and burn the herbs, and that would make it slightly bitter.

Take some fresh herbs, any herbs and mince. We used oregano, parsley and basil. Zest a lemon and orange. Salt and pepper.

Olive oil to give it some sticking power.

Mix.

Slather.

Sit.

Grill.

Done.

Grilled Fish with Citrus Herb Crust Recipe -5328

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Grilled Fish with Citrus Herb Crust

Servings: serves 4 Prep Time: 10 minutes Cook Time: 10 minutes
Grilled Fish with Citrus Herb Crust Recipe - final photo

Basil, oregano and parsley can be substituted for other herbs in the recipe, for example, cilantro and scallions or chives would be a great substitute. Recipe adapted from The New Sonoma Cookbook by Connie Gutterson.

Ingredients:

1/2 cup minced fresh herbs (basil, oregano and parsley)
2 to 4 swordfish fillets (or your fish of choice), 1-inch thick
Salt and pepper
Zest of half a lemon
Zest of half an orange
2 tablespoons olive oil

Directions:

Preheat your grill — medium-low heat on one side and high heat on the other side.

To mince the herbs, you can do this by hand with a chef's knife, or place the herbs, zests and olive oil in your food processor and give it a few whirls.

Pat fish dry with paper towels, and season both sides with salt and pepper. On a large plate, mix together the chopped fresh herbs, lemon, orange zest, olive oil and a little salt and pepper.

Generously coat both sides of the fish with the herb mixture and allow the fish to marinate for 10 minutes. Place the fish over the medium-low heat side of the grill, cover and cook for 4 minutes. Flip the fish, cover and cook for 4 minutes more, or until the fish flakes easily when poked with a fork. Just before serving, squeeze a little lemon juice or orange juice on top of the fish.

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Video: my boys bake Ina Garten’s Country Cake http://steamykitchen.com/4574-barefoot-contessa-strawberry-country-cake.html http://steamykitchen.com/4574-barefoot-contessa-strawberry-country-cake.html#comments Mon, 20 Jul 2009 07:45:25 +0000 http://steamykitchen.com/?p=4574 He knew EXACTLY what kind of cake he wanted for his 6th birthday. And it sure wasn’t Mommy’s same old shortcut, store-bought cake mix crap. You see, I’m so not a baker. I love my sweets…I just want someone else to bake it for me! The trouble with cooking for a living is that I’ve turned my boys into little ...

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He knew EXACTLY what kind of cake he wanted for his 6th birthday.

And it sure wasn’t Mommy’s same old shortcut, store-bought cake mix crap.

You see, I’m so not a baker. I love my sweets…I just want someone else to bake it for me! The trouble with cooking for a living is that I’ve turned my boys into little gourmands who turn their noses at cake mix! Sheesh!

And a little confession…because I’ve been caught by my 6 year old:

I’ve used the SAME EXACT choo-choo train cake mold for BOTH boys every single year for their birthdays. Same exact brand and flavor of cake mix too. For a while, it didn’t matter…when the boys were itty bitty teeny weenies ages 1-4yrs, it didn’t matter because at that age all they cared about was CAKE! Anything with sprinkles, frosting, chocolate or copious amounts of sugar was okay with them.

Plus, I didn’t think they would remember that they’ve had the same cake year after year. I knew I could get away with it for their 1st, 2nd, 3rd and 4th birthdays. #5 was a bit dicey, but thank goodness for the water balloon fights to distract him from the cake.

This year, for his 6th birthday, Andrew didn’t even want to take the chance that I would have anything to do with his cake. He declared that he and Nathan were going to bake his birthday cake by themselves and even told me, “no yucky cake mix, Mommy!”

Sheesh! Cake snobs!

So, the boys looked through my cookbooks and picked out Barefoot Contessa Strawberry Country Cake – we brought it over to my friend, Jan’s place. We celebrated two birthdays that day….Wilbur, Jan’s pot-bellied pig, turned 1 year old and Andrew turned 6.

The Birthday Boys

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Video: Andrew & Nathan make Barefoot Contessa Strawberry Country Cake

Yes, they really do bake. I gave them verbal instructions, but it was hands-on all them making the cake. I was in charge of the video camera, they wouldn’t let me touch any of the ingredients!

Barefoot Contessa Strawberry Country Cake Recipe

recipe from Ina Garten’sina-garten Barefoot Contessa Parties! Cookbook. Of course, Andrew modified the cake to include sliced marshmallows…and since Nathan snuck and ate half of the strawberries, we had to supplement with fresh peaches too.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda

For the filling for each cake:
1 cup (1/2 pint) heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced

DIRECTIONS:

Preheat the oven to 350 degrees F.

Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.

Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.

To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

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Baby Back Ribs with Orange-Ginger Glaze http://steamykitchen.com/66-baby-back-ribs-with-asian-orange-ginger-glaze.html http://steamykitchen.com/66-baby-back-ribs-with-asian-orange-ginger-glaze.html#comments Fri, 06 Apr 2007 11:08:07 +0000 http://s198136598.onlinehome.us/blog/2007/04/06/baby-back-ribs-with-asian-orange-ginger-glaze/ YUM! These are finger-lickin good baby back ribs - the meat is so tender that it falls off the bone as you lift them out of the pan. The sauce is sticky, sweet, tangy, with a little hit of chili - the Asian version of BBQ sauce. The secret to cooking the very best ribs is "low and slow." Its so incredibly easy too - this recipe is practically ...

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Baby Back Ribs

YUM! These are finger-lickin’ good baby back ribs – the meat is so tender that it falls off the bone as you lift them out of the pan. The sauce is sticky, sweet, tangy, with a little hit of chili – the Asian version of BBQ sauce. The secret to cooking the very best ribs is “low and slow.” Its so incredibly easy too – this recipe is practically fool-proof. You just have to try this out.

The only drawback is that the ribs cook for 3 hours, so you’ll have to plan accordingly. But once the ribs are in the oven, they stay there and you don’t have to fuss with them at all.

I’ve never made ribs any other way since. My recipe includes a sticky Asian BBQ sauce – however, I’ve also made these ribs with my husband’s favorite store-bought BBQ sauce “KC Masterpiece.” Either way, I know you’ll love these ribs…and I know you’ll never ever order ribs from a restaurant again because yours is going to taste so much better. If there was only one recipe that I had to choose as a “must try” – this is it!

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Baby Back Ribs with Orange-Ginger Glaze

Servings: 4 or more Prep Time: 10 minutes Cook Time: 3.5 hours
baby-back-ribs-with-asian-orange-ginger-glaze

The quantity of ribs you use is up to you - although these ribs are SO delicious that everyone will want seconds! I usually go to my local warehouse store, BJs and purchase the "big momma" pack that includes 3 or 4 whole massive slabs and feeds 8. Plan on 6 ribs or more per person.

*For Gluten-Free - check label. If you can't find gluten-free Hoisin sauce: 1 cup gf soy sauce + 1/4 cup honey- simmer and reduce to half volume until you get a nice, sweet, syrupy sauce. It won't taste BBQ'-ey, but you'll still get a great Asian flavor!

Ingredients:

Baby Back Ribs (see headnote for quantity)Asian Orange-Ginger Glaze:1 tsp grated ginger (use a microplane rasp grater)
1 T minced garlic
1/4 cup minced red onion
3/4 cup hoisin sauce*
1 large orange, peel zested with rasp grater & juiced (you should have 1/4 c of juice and about 2 T zest)
1 T mirin
1 T sambal (asian hot chili/garlic paste)
2 T yuzu sauce (you can substitute with lemon juice)

Directions:

1. Preheat oven to 300. Pat the ribs dry and season both sides liberally with garlic salt and pepper. Place the ribs in a large roasting pan, overlapping is ok. Cover tightly with aluminum foil and place in oven. Roast 3 hours, up to 6 hours. If you are feeding less than 4 people, then check the ribs after 3 hours, they should be done.

2. To make the glaze: Heat a small saucepan over medium heat. Add 2 T canola oil, and when hot, add the red onion. Cook until the onion is soft, about 2-3 minutes. Add the garlic and the ginger. Cook another minute. Add the remaining ingredients, except for the yuzu sauce. Lower the heat to low and cook down the sauce until it thickens and reduces about 6-8 minutes. The sauce should be sticky and thick. Remove from heat and add the yuzu sauce (or lemon juice). You can also add more freshly grated ginger if you like for the extra kick.

3. The ribs are done when they fall off the bone. Trust me, you'll know. Try picking up a rib and see how the meat just falls off. Place the ribs in a single layer - you may have to use a baking sheet. Brush the Asian Orange-Ginger Glaze on the tops of the ribs. Broil on high until the sauce bubbles and carmelizes, about 3-5 minutes. Keep a watch on the ribs - don't burn them! Instead of the Glaze, you could just use your favorite BBQ sauce - the results will be outstanding.

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