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 Fresh Pear and Shrimp Stir Fry Recipe http://steamykitchen.com/5594-fresh-pear-shrimp-stir-fry.html http://steamykitchen.com/5594-fresh-pear-shrimp-stir-fry.html#comments Tue, 15 Sep 2009 17:53:19 +0000 http://steamykitchen.com/?p=5594 What you’ll learn: The competitive sport of eating dim sum How to prepare T.C Choy’s Asian Bistro’s Fresh Pear and Shrimp Stir Fry Recipe Every time I’m back in Hong Kong, I head straight for a good dim sum restaurant. If you haven’t had dim sum before, it’s as close to competitive eating as I’ve ever experienced. And I’m not talking ...

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Fresh Pear and Shrimp Stir Fry Recipe

What you’ll learn:

  • The competitive sport of eating dim sum :)
  • How to prepare T.C Choy’s Asian Bistro’s Fresh Pear and Shrimp Stir Fry Recipe

Every time I’m back in Hong Kong, I head straight for a good dim sum restaurant. If you haven’t had dim sum before, it’s as close to competitive eating as I’ve ever experienced. And I’m not talking about the amount of food consumed, either. In Hong Kong, many dim sum restaurants don’t have a nice, orderly wait list, buzzing beepers or call-aheads. Instead, you start by taking a calculating, broad sweep of the entire layout, and in a split-second survey which dining guests are closest to asking for the check.

You then divide up your party, assign tables (even the kids) and plant yourself right there at the table like hungry vultures.

This signals that you are next to take that table. Not too close, because if the table considers you rude, they’d just linger at the table longer to piss you off. But not too far, because another waiting patron could come squeeze in and take claim.

The moment that the very first guest lifts his/her torso to get out of the chair, you must quickly, effectively and stealthy signal to the rest of your party to dash over and take control of the table-handoff situation. Timing is important. Because if the rest of your party doesn’t recognize your signal, too much time passes or worse yet, ANOTHER waiting party sees your signal and makes a mad dash in for a hostile takeover, you’re totally screwed. And once more than half the table is seated by hostile takeover, you have no chance in hell to get the table back, even if it was rightfully yours.

And I haven’t even gotten to the best part – since the cart-pushers are paid on commission, there’s competition for having the A+, easy-selling dishes like Shrimp Har Gow (you wouldn’t want to be stuck with Black Moss Lotus Seed Steamed Duck Tongue that only a few people would find appetizing). They even jockey for floor space with pushers teaming up to cart-block a path to a good table with hungry guests. Yes, it gets nasty.

Thank goodness we don’t have to experience that type of competitive sport here in Tampa Bay. A few weeks ago, I was shooting a television segment at Publix Greenwise and then afterwards scooted over to T.C. Choy’s Asian Bistro across the street and got to enjoy a dim-sum lunch sans vultures.

I’ve asked them for a recipe to publish, and this is a brand new one that will be part of their new menu. While it’s not a typical “dim sum” dish, it certainly is a very popular recipe from Hong Kong.

Fresh Pear and Shrimp Stir Fry Recipe

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Fresh Pear and Shrimp Stir Fry Recipe

Servings: serves 4 as side dish Prep Time: Cook Time:
pear-shrimp-stirfry-4

adapted from T.C. Choy's Asian Bistro

Ingredients:

1 whole pear, peeled, cored and cut into small wedges
4 ounces thinly sliced carrots
2 tablespoons cooking oil
4 ounces snow peas
1 teaspoon grated fresh ginger
8 ounces shrimp, peeled and deveined
1/2 teaspoon table salt
1 teaspoon sugar
2 tablespoons chicken broth
1 teaspoon cornstarch

Directions:

1. Bring a saucepan of salted water to a boil. Blanch the pear wedges and carrots for 30 seconds, then drain immediately. Pat the shrimp very dry. In a small bowl, mix together the salt, sugar, chicken broth and cornstarch. Set aside.

2. Heat a wok or large saute pan over medium-high heat. Add in the cooking oil and swirl to coat. When the oil is shimmering, add the shrimp and stir fry for 1 minute. Add the grated ginger and continue stir frying for 30 seconds. Add the peas, carrots and pears and toss well. Stir fry for 1 minute. The shrimp should be just barely cooked through.

3. Pour in the chicken broth mixture, stir and let cook for an additional minute, until shrimp is cooked through. Serve immediately.

More recipes to explore:

Garlic Ginger Shrimp Stir Fry (Steamy Kitchen)

Green Beans with Chinese Preserved Radish Stir Fry (Steamy Kitchen)

Chinese Broccoli Beef Noodle Stir Fry (Steamy Kitchen)

Stir Fried Beef and Nectarines (Steamy Kitchen)

Green Bean and Shiitake Mushroom Stir Fry (Steamy Kitchen)

Stir Fried Shrimp, Eggs and Peas + Stir Fry Secrets (Steamy Kitchen)

Stir Fry Chicken and Vegetables (All Recipes)

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Korean BBQ Beef on Crispy Wonton Chip http://steamykitchen.com/3548-korean-bbq-beef-on-crispy-wonton-chip.html http://steamykitchen.com/3548-korean-bbq-beef-on-crispy-wonton-chip.html#comments Thu, 14 May 2009 18:36:49 +0000 http://steamykitchen.com/blog/?p=3548 [imagebrowser id=13] Slideshow of Korean BBQ Beef on Crispy Wonton Chip Fundraising events these days usually include children hawking stuff I don’t need (enough magazines already!) athletic events (can’t I just drive that 5K?) or food and wine events (oh yeah, sign me up baby!) These folks who run food and wine festivals sure got the formula right. Have a ...

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Slideshow of Korean BBQ Beef on Crispy Wonton Chip

Fundraising events these days usually include children hawking stuff I don’t need (enough magazines already!) athletic events (can’t I just drive that 5K?) or food and wine events (oh yeah, sign me up baby!) These folks who run food and wine festivals sure got the formula right. Have a bunch of local restaurants dish out samples of their food, wine and beer companies dole out unlimited pours. All they need to complete this formula is maybe a few tour buses, you know, the good ones that have reclinable seats and drive you around town and let you sleep off that gorge-and-glug fest.

A couple of weeks ago, I attended the Florida Aquarium’s SeaGrapes event. Tables and tables of vendors snaked in and out, around and about the aquarium. Over 800 people sipped and snacked their way through the event. It was a record year, they netted over $87,000. People were bidding like crazy at the silent auction! These silent auctions are such a smart thing, get a bunch of people happy-drunk and let them compete with each other to bid on prizes. Love it.

At the Florida Aquarium SeaGrapes event, almost every restaurant vendor served seafood. You know I love my fish…but it was just sorta weird to be waving hi to Nemo while enjoying one of his mates on my plate. But then I found Chef Rick from Publix Apron Cooking School who made a Korean BBQ Beef on Crispy Wonton Chip appetizer that my meat-lovin’ husband just raved about. I’ve modified their recipe a bit, making it easier for the home cook.

The flank steak is marinated in Korean-style sauce. While technically this isn’t “Korean BBQ” it does use similar ingredients in the marinade and the secret ingredient….grated pear.

The pear does 2 things. It sweetens the marinade and it also tenderizes the beef. It’s the secret ingredient of authentic Korean BBQ beef. You’ll grate the pear with a large-holed grater. Traditionally, an crispy Asian pear is used, but you can really use any type of pear.

Korean BBQ Beef on Crispy Wonton Chip Recipe

serves 6 as appetizer

2 green onions, finely chopped
4 cloves garlic, minced
1 pear, peeled and grated
4 teaspoons toasted sesame seeds
1/4 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
1 teaspoon sesame oil
1/2 teaspoon cornstarch
1 1/2 pounds flank steak
1 package wonton wrappers, cut into triangles
oil, for frying
1/2 cup apricot marmalade, warmed

Place the first 8 ingredients in a large ziplock bag and mix well. Add the steak and seal the bag, squeezing out all the air. Refrigerate overnight.

Thirty minutes before grilling, remove steak from the marinade (reserve the marinade) and set on counter take off the chill. In the meantime, make the wonton chips. Heat 2 inches of oil in a wok, saute pan (or use your deep fryer) until 375F. Slide the wonton wrapper triangles into the oil and fry for 1 minute each side until crisp. Drain and cool on a rack.

Pour the reserved marinade in a small pot. Bring to a boil, then turn heat to low. Cook for 5 minutes until sauce is thickened.

If grilling outside, pre-heat your grill. If cooking indoors, you can set your broiler on high and place the rank 3 inches below the heat source. Cook 5-6 minutes each side, until medium rare. Let rest for 5 minutes on cutting board. Slice the steak very thinly ACROSS the grain. Combine the steak slices with the thickened and cooked marinade (sauce).

To serve, place a couple slices of the beef onto a wonton chip. Top with a spoonful of warmed apricot marmalade.

==

More Korean BBQ Beef…

Korean BBQ Kalbi (Short Ribs) and Bulgogi Recipe

or how about Korean noodle dish to go with it?

Korean Glass Noodles – Chap Chae/Jap Chae

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Lamb Chops with Curried Pears http://steamykitchen.com/1519-lamb-chops-with-curried-pears.html http://steamykitchen.com/1519-lamb-chops-with-curried-pears.html#comments Thu, 02 Oct 2008 01:02:30 +0000 http://steamykitchen.com/blog/?p=1519 See shot-by-shot commentary of photos that led up to the money shot. Rock Star Chef Kerry Simon A couple of weeks ago during a trip to Los Angeles, I bumped into rock star chef Kerry Simon at every kitchen fanatic’s dream bookstore, The Cook’s Library. What elevates Kerry to rock star status? Well, how about the fact that Rolling Stone ...

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Lambchops with Curried Pears by Chef Kerry Simon

See shot-by-shot commentary of photos that led up to the money shot.

Rock Star Chef Kerry Simon

A couple of weeks ago during a trip to Los Angeles, I bumped into rock star chef Kerry Simon at every kitchen fanatic’s dream bookstore, The Cook’s Library. What elevates Kerry to rock star status? Well, how about the fact that Rolling Stone tagged him with the unofficial title “Rock ‘n’ Roll Chef.” OK, that reason ALONE is enough for me to swoon all over him.

Kerry Simon
Chef Kerry Simon

My brother Jay and I met up with one of Jay’s friends, who has a Hollywood job so bizarre HE HAD TO WHISPER IT IN MY EAR, and so our hodgepodge group – a food writer, a cardiologist and a … um … let’s call him a “gay reality show researcher,” dined at Simon LA, Kerry’s signature restaurant.

I have a love-hate relationship with restaurant reviews. I love it when it’s a great restaurant and the critic’s eloquent trail of words tickles my taste buds and seduces me onto the plate. But you know what? It’s like the biggest frustrating tease when the restaurant is 2,471 miles away, and there’s no way to actually enjoy the meal in person!

I’m not going to tantalize you with play-by-play of my four-course meal, which would be cruel because it was totally rock-star phenomenal. Instead, I’m doing one better. I called Kerry up and asked for a recipe. He obliged and sent along his Lamb Chops with Curried Pears.

One thing about restaurant chefs giving you recipes is that they normally feed, like, 50 people, and some of the cooking techniques may be a bit difficult for home cooks. So, I’ve simplified his recipe and scaled it down so you’re not inviting all the families within a 2-mile radius to dinner.

I think you’ll really enjoy it. Chef Kerry is a master of taking a few simple ingredients and coaxing the flavors and textures into something so sublime, surprising and sexy.

To core a pear, lop off the top and the very bottom of the pear. Cut the pear in half, starting from the top at the stem end. Since I don’t have a melon baller, I used my measuring spoon – the 1-teaspoon spoon was the perfect size and shape to remove the core. Cut cored pear into wedges, lengthwise. You can cook with apples instead of pears; just increase the cooking time by 10 minutes.

The jalapeno pepper is to flavor the butter so that you get a subtle, spicy tingle on your lips instead of a jab-in-the-mouth type of spicy. If you want spicy, add another jalapeno.

***

Lamb Chops with Curried Pears Recipe

inspired by Kerry Simon

12 single lamb chops
2 teaspoons plus 1 tablespoon olive oil
1 sprig rosemary, leaves torn off stem
1 teaspoon kosher salt (1/2 teaspoon table salt)

For the spicy pears:
21/2 tablespoons butter
1 jalapeno pepper, quartered, seeds removed
1 teaspoon curry powder
1 tablespoon fresh-squeezed lime juice
3 tablespoons honey
2 tablespoons soy sauce
3 pears, cored and cut into 6 wedges each

Slather the lamb chops with 2 teaspoons of olive oil and rosemary. Let marinate at room temperature for 15 minutes to overnight in the refrigerator.

In the meantime, make the spicy pears. Heat a frying pan over medium heat. Add the butter, and when the butter is bubbling add the jalapeno pepper and the curry powder. Saute for 1 minute, until the curry and pepper is fragrant. Take care not to burn the mix; you may have to turn the heat down. Whisk in the lime juice, honey and the soy. Add the pears and stir to coat the pears. Cover, turn the heat to low and let simmer for 10 minutes until the pears are softened. Discard the jalapeno peppers.

Season the lamb chops with salt. Heat a frying pan over high heat. When the pan is very hot, add the 1 tablespoon of olive oil and swirl to coat. Add the lamb chops in a single layer, not touching. Fry for 2-3 minutes each side, depending on thickness of the lamb chops.

Serve with spicy pears. Makes 4 servings.

***

Food Styling and Photography

I have more posts where I show slideshows of food styling and photography

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No Knead Pizza Dough: Pear and Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html#comments Tue, 19 Feb 2008 05:29:00 +0000 http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/ Before we had children, my husband and I used to eat out no fewer than 3 times a week. Our evenings wouldn't even start until Seinfeld ended, and it wouldn't be uncommon for us to have dinner reservations at 10pm. We'd easily spend $300 in an evening for just the two of us...

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Pear and Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan

Opportunity Cost…Revised…

I’ve written about opportunity cost of eating out last year, and re-wrote the post with a brand new recipe for my newspaper food column this week…

Before we had children, my husband and I used to eat out no fewer than 3 times a week. Our evenings wouldn’t even start until Seinfeld ended, and it wouldn’t be uncommon for us to have dinner reservations at 10pm. We’d easily spend $300 in an evening for just the two of us, because that’s just the kind of thing that irresponsible yuppies living large during the dot-com boom did. I’m not ashamed of the thousands of dollars that we threw in the entertainment bucket, because short of stumbling upon a long lost millionaire father, this kind of lavishness won’t come around for another 15 years, 4 months and 27 days. And that’s only if my youngest graduates high school on time.

I love my 2 chubby-cheeked dumplings very much, but the truth is, the financial responsibilities of parenthood suck. Date night with husband is now a very different reality. It’s the expense of dinner plus gas plus cost of babysitter. Cha-ching! $190 is easily spent in just a few hours, and really, was the trio of fancy flatbreads, gelato, so-so service and 2 glasses of house wine really worth it?

In case you recall high school economics, let’s calculate my opportunity cost: For $190 I could have bought: each kid a pair of new sneakers, 2 killer shredded pork burritos from the Burrito Stand, a frozen CPK barbeque chicken pizza, a pair of summer flip flops for each of us, a quart of pistachio gelato, fresh roasted coffee beans shipped from Caffe Roma in SF, a trip to the library, giant bottle of Bariani olive oil, a week’s supply of organic vegetables from the farmer’s market, gummy bear vitamins, 2 McDonald’s Happy Meals, a day pass to Sarasota’s Jungle Gardens and a bucket of worms. These are all favorite things that we cherish, make us giggle with delight and gladly fork over hard-earned money for.

As for the fancy flatbreads that I had ordered at the restaurant, it was easily duplicated at home. Sure, I didn’t have an inattentive waiter at my beck and call, but the joy of a spontaneous pizza dough sling-fest in the middle of the kitchen with the kids was definitely priceless.

This dough recipe is from Artisan Bread in Five Minutes a Day, definitely the most used book in the Steamy household in 2008! You don’t have to make the dough yourself – if you’re short on time, grab some fresh pizza dough from your supermarket or favorite pizzeria.

If you haven’t bought this book, grab it now! It’s been on backorder forever due to it’s popularity and finally the book is in stock! This No-Knead Pizza Dough is just one of over 100 recipes (all dough recipes are No-Knead). Best part of the dough is that you can make a batch, keep in refrigerator for up to 2 weeks and pinch off a chunk of dough for a spontaneous flatbread. The ingredients for flatbread can be as simple as a brush of olive oil and a sprinkle of sea salt.

No Knead Pizza Dough (Olive Oil Dough Master Recipe)

My notes: I love the flavor of the dough when it has the chance to chill out in the fridge at least overnight. I also use only half the yeast – the longer you let it sit in the fridge, the less yeast you need to use. So, if I’m looking to make the flatbread same day as I make the dough, I use the full 1 1/2 tbl yeast. If I am making the dough and letting it hang in the fridge, I’ll only use half the yeast. Half the yeast will be sufficient when you give it time to do it’s thing, and it will taste less “yeasty.”

From Artisan Bread in Five Minutes a Day

Makes 4 1lb loaves. This recipe is easily doubled or halved

2 3/4 cups lukewarm water
1 1/2 tbl granulated yeast
1 1/2 tbl salt
1 tbl sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour

1. Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) food container

2. Mix in the flour without kneading, using a large wooden spoon.

3. Cover (not airtight) and allow to rest at room temperature for about 2 hours. You can use the dough at this point, or refrigerate and use over next 12 days. If you refrigerate at least overnight, you’ll develop better flavor in the dough. If you only want to make 1 flatbread, just pinch off a grapefruit sized piece of dough to use…keep the remaining covered loosely in the refrigerator. You can freeze the dough as well…but I haven’t tried it, because honestly, it’s so good that the dough never goes unbaked for more than 4 days.

Pear and Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan

If you have a pizza peel and a quick wrist, feel free to use that to shuffle the pizza into the oven. I’m not that coordinated – hand-eye coordination gene missing.. The key to great flatbreads to stretch the dough thin, a light hand in toppings and very fresh ingredients. It’s important to pre-heat your oven and your baking sheet – the hot baking sheet will help cook the dough faster. If you have a baking stone, the flatbreads will cook more evenly and faster.

For my GF friends, substitute the pizza dough with your choice of GF friendly dough, tortilla or flatbread.

Makes 4 large flatbreads

1 lb fresh pizza dough
2 pears, sliced thinly
1/2 cup gorgonzola cheese
a nice chunk of good quality Parmigiano Reggiano, shaved with vegetable peeler
1 cup baby arugula leaves
¼ cup extra virgin olive oil
flour, for dusting

Dust surface of dough with flour. Divide dough into 4 equal pieces. Stretch surface of dough on each side and tuck under, creating a round, ball with a taut surface. Flatten dough ball a little. Keep the dough covered until ready to use. If using cold, refrigerated No Knead Olive Oil dough (above), let the dough balls relax and warm up for 30 minutes on the counter before trying to roll or stretch out (it’s hard to stretch cold dough.) If using room-temp pizza dough, you may proceed to next step.

You’ll bake 2 at a time. Dust surface of dough and work surface with flour. with your hands, carefully stretch into a long, thin, oval shape, about 16″x 6″. The thinner you can get the dough without tearing, the better. You can use rolling pin (esp if your dough is still a little cold). If dough is difficult to stretch or roll, let it sit and relax for 10 minutes. Repeat with remaining. Cover loosely with towel.

20 minutes before you want to bake you’ll want to preheat your oven and your baking sheet. Crank up your oven to its highest setting (usually most ovens go up to 500F) and insert an inverted baking sheet.

Remove the hot baking sheet from oven and set your flatbreads on top, side by side. Work quickly and carefully. Brush surface with olive oil and layer pears and gorgonzola on top. Bake in oven for 7-10 minutes (keep your eye on the flatbread!) until top and bottom of flatbread is golden brown. Remove and repeat for remaining 2 flatbreads. Top with baby arugula and shaved parmesan.

***

The Original No Knead Bread

No-Knead Sticky Pecan Caramel Cinnamon Rolls

No Knead Nutella and Roasted Hazelnut Challah

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