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 Satay Noodles and Greens http://steamykitchen.com/28957-satay-noodles-and-greens-recipe-video.html http://steamykitchen.com/28957-satay-noodles-and-greens-recipe-video.html#comments Fri, 06 Dec 2013 18:33:47 +0000 http://www.steamykitchen.com/?p=28957 What you’ll learn: Vegetarian noodle dish with Peanut Satay Sauce Recipe from Chef Dale Pinnock of The Medicinal Chef Cookbook 20 minute recipe, start to finish Satay is generally grilled meat on a skewer, served with a peanut-y dipping sauce on the side.  You know, something like this: or this: or this: Asian shish-kabob, right? Well, not this recipe! We’ve ...

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Satay Noodles and Greens Recipe

What you’ll learn:

  • Vegetarian noodle dish with Peanut Satay Sauce
  • Recipe from Chef Dale Pinnock of The Medicinal Chef Cookbook
  • 20 minute recipe, start to finish

Satay is generally grilled meat on a skewer, served with a peanut-y dipping sauce on the side.  You know, something like this:

or this:

or this:

Asian shish-kabob, right? Well, not this recipe! We’ve taken all the savory, nutty flavors of meat satay and made it a vegetarian noodle dish, with the help of my favorite cookbook of the year, The Medicinal Chef by Dale Pinnock.

Satay Noodles and Greens Recipe

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If there’s one book to add to your wishlist, this is it. Dale’s philosophy about food is that it should not only nourish your stomach, but should also heal your body.

Satay Noodles and Greens Recipe

Each recipe is accompanied by a little chart to highlight ailments the ingredients can help.

Satay Noodles and Greens Recipe

In this instance, Satay Noodles and Greens Recipe with the peanut-y sauce is great for:

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With fresh greens that we picked from our garden, Asian dried rice noodles and a simply stir-together sauce, it’s an easy, filling and healthy meal.

Satay Noodles and Greens Recipe

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Satay Noodles and Greens Recipe Video

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Satay Noodles and Greens Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
satay noodles and greens recipe-0146

Recipe adapted from The Medicinal Chef: Eat Your Way to Better Health by Dale Pinnock.

Ingredients:

8 ounces dry rice noodles
1 tablespoon cooking oil
1 large leek
2 garlic cloves, thinly sliced
1 small green or red chili pepper, minced
4 handfuls shredded greens, such as cabbage, napa cabbage, bok choy and tatsoi
2 tablespoons hot water
4 tablespoons chunky peanut butter
2 tablespoons dark soy sauce (or 2 tablespoons regular soy sauce + 1 tablespoon brown sugar)
1 tablespoon honey
1 teaspoon Chinese five-spice powder
1/2 teaspoon sea or kosher salt

Directions:

Soak the dry rice noodles in warm water for 5-8 minutes. In a bowl, whisk together the hot water, peanut butter, dark soy sauce, honey, five-spice powder, salt and set aside. We'll be only using the white part of the leek (compost or use the green part to make broth). Wash the leek very well, separating the layers a bit to rinse out any dirt. Very thinly slice the leek.

Heat the cooking oil in a large saute pan or wok over medium heat until just shimmering. Add the leek, garlic and chili pepper. Cook for 2 minutes (take care to not burn the garlic).

Add the shredded greens and continue to cook until they have softened slightly, about 1 minute. Turn heat to medium-high and add in the soy sauce mixture

Drain the rice noodles. When sauce begins to bubble a bit, add in the rice noodles and cook for 1-2 minutes or until the rice noodles are cooked.

Legend image reprinted with permission from The Medicinal Chef © 2013 Dale Pinnock, Sterling Publishing Inc. Co. Photography by Martin Poole.

 

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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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Coconut Curry Shrimp with Coconut Rice http://steamykitchen.com/25694-coconut-curry-shrimp-with-coconut-rice-recipe-video.html http://steamykitchen.com/25694-coconut-curry-shrimp-with-coconut-rice-recipe-video.html#comments Tue, 26 Feb 2013 18:04:40 +0000 http://steamykitchen.com/?p=25694 There isn’t a curry that I don’t like. Well, as long as the spice level is is not outrageously crazy! This is a seafood curry that I made recently on television, and it’s a Caribbean Creole curry from the cookbook, Flavors of Belize (I made Beef Satay with Habanero Peanut Sauce from the book too). I learned something new from ...

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Coconut Curry Shrimp with Coconut Rice Recipe

There isn’t a curry that I don’t like. Well, as long as the spice level is is not outrageously crazy! This is a seafood curry that I made recently on television, and it’s a Caribbean Creole curry from the cookbook, Flavors of Belize (I made Beef Satay with Habanero Peanut Sauce from the book too).

Coconut Curry Shrimp with Coconut Rice Recipe

I learned something new from cookbook author Tanya McNabb – Caribbean Creole is different from Louisiana Creole! Their cuisine features lots of seafood and use of coconut, so this recipe for Coconut Curry Shrimp with Coconut Rice is a perfect example of a Creolean speciality.

Coconut Curry Shrimp with Coconut Rice Recipe

Not only does the recipe take only 20 minutes to make (the rice takes 20 minutes, the curry really only takes 7 minutes), but the spice level is mild, perfect for kids too. The curry flavor comes from yellow curry powder and ground green cardamom, so it’s warming and comforting. Of course, you can add more chile sauce if you wish!

Coconut Curry Shrimp with Coconut Rice Recipe

The shrimp can be replaced with sea scallops or chunks of fish (grouper would be fantastic). The television crew loved it so much that we ate the entire dish minutes after filming!

Coconut Curry Shrimp with Coconut Rice Recipe Video

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Coconut Curry Shrimp with Coconut Rice

Servings: 4 Prep Time: 20 Cook Time: 30
coconut-curry-shrimp-with-coconut-white-rice-recipe-featured-1014.jpg

Ingredients:

For the Coconut Curry Shrimp
1 pound shrimp, peeled and deveined
2 tablespoons coconut oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 onion, diced
1 cup green bell pepper, deseeded, diced
2 tomatoes, deseeded, diced
2 cardamom pods, crushed
1 tablespoon curry powder
1 teaspoon freshly ground black pepper
2 teaspoons hot sauce, to taste
2 cups seafood or chicken stock
2 cups coconut milk
2 tablespoons fresh cilantro, choppedFor the Coconut Rice
2 cups white rice
2 cups coconut milk
1 cup water
1 teaspoon salt

Directions:

To make the Coconut Curry Shrimp:
In a large cast-iron pan or frying pan over medium-high heat, heat the coconut oil. Add the garlic, ginger, onion, bell peppers and tomato. Cook until tender, about 5 minutes. Add cardamom pods, curry powder, black pepper and creole pepper sauce and stir well. Add shrimp and saute for 5 minutes. Remove shrimp and set aside. Add stock and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes. Return shrimp to stock, add fresh cilantro and simmer for an additional 5 minutes. Serve on a bed of freshly cooked coconut rice.

To make the Coconut Rice:
In a large saucepan over high heat, bring rice, coconut milk, water and salt to a boil, cover and simmer for 20 minutes or until liquid is fully absorbed and rice is fully cooked.

Coconut Curry Shrimp with Coconut Rice Recipe

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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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Steak Teriyaki http://steamykitchen.com/17758-steak-teriyaki-recipe.html http://steamykitchen.com/17758-steak-teriyaki-recipe.html#comments Wed, 17 Aug 2011 13:59:30 +0000 http://steamykitchen.com/?p=17758 Recipe for Steak Teriyaki - 3-ingredient teriyaki sauce that takes only a few minutes to make.

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Did you know teriyaki sauce is made of only 3 ingredients? You could always add more, like sesame seeds, a little grated ginger and garlic. But plain and simple, teriyaki sauce is equal parts sugar, sweet cooking wine (mirin) and soy sauce. In addition to the sauce, you will need steak of your choice, button mushrooms and a selection of bell peppers.

what is mirin?

Mirin is Japanese sweet rice wine and contains sugar mixed with rice wine. You can find mirin in Asian grocery stores and I’ve seen it sold in most regular grocery stores in the “Asian” or ethnic section. I’m working with Mitsukan to show off how simple teriyaki sauce is to make using their mirin.

Mirin is used in many of your favorite Japanese dishes (like teriyaki!), tempura sauce, seafood dishes and sukiyaki, adding that slightly sweet flavor to the dish. It’s gluten-free.

Other recipes that use mirin:

Nobu’s Famous Black Cod with Miso (RasaMalaysia)
Misoyaki Roast Chicken (Food52)
Teriyaki Chicken Wings (White on Rice Couple)
Cucumber Salad Recipe (Eating Out Loud)
Meatballs with Soy-Mirin Glaze (Humble Recipes)
Teriyaki Chicken (No Recipes)

the ingredients for steak teriyaki

Here are the ingredients needed for teriyaki sauce with steak (you can use any type of steak, not just flank steak)

how to make teriyaki sauce

To make the Teriyaki sauce, just bring all three ingredients to a simmer until all the sugar dissolves, about 1 minute. That’s it! In a small saucepan, over low heat, add the soy sauce.

Next, add the same amount of mirin.

Then, add the sugar. Simmer the sauce for a few minutes and you’re done!

how to make steak teriyaki

First, prepare the peppers by slicing into thin long strips.

Next, slice the button mushrooms.

Heat a large pan to medium-high heat, add a tablespoon or so of cooking oil and sear the steak on both sides then remove from pan, while you sauté the mushrooms and peppers.

Add a little more cooking oil, then mushrooms and cook for a few minutes.

Next, add the peppers and cook for about two minutes.

Place the steak back into the pan. Then, pour the sauce over the steak, mushrooms and peppers.

Cover and lower the heat until preferred doneness.

To serve, slice the steak against the grain and top with peppers, mushrooms and extra teriyaki sauce.

 

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Steak with Teriyaki Sauce

Servings: serves 4 Prep Time: 10 minutes Cook Time: 15 minutes
Steak Teriyaki recipe

Ingredients:

FOR THE STEAK, MUSHROOMS and PEPPERS:
2 pounds flank steak (or use steak of your choice)
salt and freshly ground pepper
8 ounces button mushrooms, sliced
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 and 1/2 tablespoons canola or vegetable oil, separated
FOR THE TERIYAKI SAUCE
1/4 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
2 tablespoons sugar (or more if you like a sweet teriyaki)

Directions:

1) To make the teriyaki sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly then remove from heat.

2) Add one tablespoon of the cooking oil to a pan over medium-high. Season steak with salt and pepper then sear the steak 2 minutes on each side and remove from pan.

3) Add the remaining 1/2 tablespoon of cooking oil. Add the mushrooms and sauté until mushrooms are lightly browned, 2 minutes, and then add the peppers and cook until crisp tender, another 2 minutes.

4) Place the steak back into the pan, reduce heat to low and add the teriyaki sauce, let simmer for 1 minute. Serve the teriyaki sauce, mushrooms and peppers on top of the steak.

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Chicken Vindaloo http://steamykitchen.com/16512-chicken-vindaloo.html http://steamykitchen.com/16512-chicken-vindaloo.html#comments Sun, 26 Jun 2011 19:47:13 +0000 http://steamykitchen.com/?p=16512 *waving hello!* Hey guys! I’m still in the middle of getting the new house ready and packing boxes in our old house. We’re almost done painting every single wall, baseboard and ceiling trays. Three more days until the big move! I’ll post some photos later today. Lots of love, Jaden We are so thrilled to introduce you to Prerna, from Indian Simmer. ...

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*waving hello!* Hey guys! I’m still in the middle of getting the new house ready and packing boxes in our old house. We’re almost done painting every single wall, baseboard and ceiling trays. Three more days until the big move! I’ll post some photos later today. Lots of love, Jaden

We are so thrilled to introduce you to Prerna, from Indian Simmer. Today, she is sharing her recipe for Chicken Vindaloo, one of our absolute favorites, packed with flavor from chilies, garlic, cardamon, cinnamon and more. We know you will love Prerna and her blog, with photography that inspires, charged with brilliant and bold colors, and recipes from the heart, like Chicken Tikka Masala and Cumin scented Green Peas Pulao or Matar Paneer. Enjoy! – adam and joanne

A few weeks back I got a message from someone with the email address jaden at steamykitchen.com and it said will you “guest post for me?” My first reaction was to check whether that it was really written to me. Why?  Because never in my wildest dreams would I expect that JADEN from STEAMY KITCHEN would ask little me to guest post on her blog. And even when I found out that it was actually Jaden, I was in complete disbelief! Just like millions of other bloggers and food lovers, I have always been inspired by Jaden. It is an honor to be featured on Steamy Kitchen and thanks so much Jaden for the opportunity!

When asked about what I should be cooking for her, Jaden said she loves Chicken Vindaloo and would love to share its recipe with her readers. So Chicken Vindaloo it is! It is a dish which, if not most popular, must be one of the most popular Indian dishes in the world. Vindaloo is a popular curry that hails from a tiny little state of Goa in India. Portuguese had their colony in Goa for decades and so the state has a great influence from Portuguese culture. It is believed that the name Vindaloo was also derived from Portuguese dish where “vinho” means wine and “alhos” is garlic. Usually the recipe asks for pork and wine along with garlic. In course of time Vindaloo evolved and cooks started making it with chicken or lamb and wine was substituted with vinegar.

I am sure you will always notice that the Chicken Vindaloos served in restaurants have potatoes in them. Aloo in hindi means potatoes and since Vind- aloo has aloo in it, I assumed that potatoes are a must in the dish. But after doing a little bit of a research I found that potatoes are not really an essential ingredient. A traditional Vindaloo just asks for meat, garlic, wine or vinegar and lots of chilies in it. So the potatoes you see in the Vindaloo they serve at your favorite Indian restaurant are probably because they either want to make the gravy thicker or increase the volume but definitely not because the recipe asks for it!

Most important part of a Vindaloo masala (spice mix) is the chilies in it. The dish is mostly fiery hot because Vindaloo masala is a chili based preparation and that is where it gets all its flavors. In my recipe I used the dry whole red chilies found at Indian markets. You can make it milder to your taste and use Kasmiri Mirch (a mild form of red chili). This will help make the curry red and pretty but still not very hot.

So here’s the recipe for Chicken Vindaloo. Again, you can tweak the amount of spices and heat according to your taste. Also if you want, you can add diced boiled potatoes in the curry but if you do so, do it right after the chicken is almost cooked and you are giving it a final boil.

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Chicken Vindaloo Recipe

Servings: serves 4 Prep Time: 1 hour 30 minutes Cook Time: 20 minutes
chicken-vindaloo-recipe-1

Ingredients:

1 ½ lb chicken thighs (cut into cubes)
1 cup diced onions
4-5 whole red chilies
6-7 cloves of garlic
1 inch ginger
¼ cup white wine vinegar (add more if you like)
For dry spice mix:
1 teaspoon cloves
3-4 whole cardamoms
1 teaspoon cinammon powder
1/2 tablespoon peppercorns
1 tablespoon cumin
1 teaspoon turmeric powder
1 1/2 teaspoons mustard seeds
2 cups diced potatoes (optional)
4 tablespoons olive oil
Salt

Directions:

1) Soak whole chilies, garlic cloves and ginger in the white wine vinegar for about half an hour. Grind and make a paste of it.
2) Marinate chicken in the chili paste and let it sit in a refrigerator for at least an hour.
3) For the dry spice: mix cloves, cumin, cardamom, cinnamon, turmeric and peppercorn. Grind them in a spice or coffee grinder. Set aside.
4) Heat oil in a thick bottom pan, add mustard seeds.
5) Once they start to pop, add onions and fry them in oil until they turn light golden brown.
6) Add marinated chicken with all the juices and stir fry for a few minutes.
7) Add dry spices along with salt, mix it all together and cover the pan with a lid.
8) Let it simmer and cook until the chicken is done and curry is thick (stirring in between from time to time).
9) Garnish with chopped cilantro and serve hot with rice or your choice of bread.

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Lamb Kabob with Spicy Mango Chutney and Whipped Feta Recipe http://steamykitchen.com/1824-lamb-kabob.html http://steamykitchen.com/1824-lamb-kabob.html#comments Tue, 23 Dec 2008 12:09:13 +0000 http://steamykitchen.com/blog/?p=1824 Click for 6 additional photos of Lamb Kabob with Spicy Mango Chutney and Whipped Feta It’s not easy trying to come up with great recipes I think you all will enjoy. Some weeks, I just want to cuddle up on the couch and French kiss a bag of Styrofoam cheese puffs. But I doubt that you, my loyal readers, would ...

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Lamb Kabob with Spicy Mango Chutney and Whipped Feta Recipe

Click for 6 additional photos of Lamb Kabob with Spicy Mango Chutney and Whipped Feta

It’s not easy trying to come up with great recipes I think you all will enjoy. Some weeks, I just want to cuddle up on the couch and French kiss a bag of Styrofoam cheese puffs. But I doubt that you, my loyal readers, would appreciate hearing about my steamy love affair with Ben and Jerry, or my secret stash of Snickers bars in the freezer.

I used to get my food inspiration by spending time at the supermarket, slowly and deliberately perusing the aisles. I’d usually start in the produce section, looking to see what’s fresh and glorious. I’d create recipes on the fly and fill my cart with ingredients from the imaginary dish that perched vividly in the thought bubble above my left eyebrow.

And then when I reached the seafood section, the glistening halibut would call for me, and blip! Sweet, buttery halibut with roasted tomatoes would quickly zap any trace of the previous dish in my head.

I’d have to run back through the aisles, returning ingredients and swapping out produce and plucking out new herbs. And then I’d get to the meat section and, oh, wow! Lamb is on sale! I can make Lamb Kabobs! I’d go through the exercise again.

I do consider this game great fun, though highly inefficient and awfully suspicious, especially to the loss-prevention team that eyeballs me every time I pass through.

If you’re looking for food inspiration for your own meals at home, I suggest a more elegant method. Here are some of my favorite Web sites for recipes and meal ideas:

Tastespotting ( www.tastespotting.com) and Food Gawker ( www.foodgawker.com) – People from all over the world upload photos and links to their creations, and only the drool-worthy photos get picked to be featured on this site. It’s like the intersection of food and pornography. If you’re a visual person, these two sites are for you.

Foodbuzz ( www.foodbuzz.com) – One of the best food communities online. You can search for members just in the your area and add them as friends. Want to see the most popular recipes by food bloggers this week? Or maybe find recipes by food bloggers in Argentina? Look here.

Stumble Upon ( www.stumbleupon.com) – If you have a highly addictive personality, do not, I repeat, do not use this browser add-on tool. StumbleUpon is like channel surfing the Internet; each click of the button brings up a different Web page based on your interests and based on viewer feedback. You can rate thumbs up or thumbs down on each page, and the engine will fine-tune the results it sends back to you. There are millions of Web pages out there that are food-related; StumbleUpon helps you discover and rate them. I’ve spent hours clicking through new sites – it’s easy to get lost in all the wonderful food content out there in the World Wide Web.

Some New Finds

I also want to share some new finds on the web – have fun exploring these blogs!

Under The Tuscan Gun: Debi (do you recognize her famous face?) and yumyum huzb Gabriele cook up some sexy Italian.

Use Real Butter You’ve got to make this insanely simple grilled asparagus wrapped in prosciutto from Jen! Technically Jen’s blog isn’t a new find, as I’ve known her since I’ve started blogging, but wanted to give her a shoutout in case you guys haven’t been over to her blog.

Sweet Paul I am so in love with Sweet Paul – I just discovered him via a Marx Foods contest. Not only is he the ONLY person in the world who can make prunes look drop dead gorgeous, but Sweet Paul also has easy decorating ideas for the home.

Vegan Visitor: I’m almost embarrassed that I won the Marx Foods contest because both Sweet Paul and Vegan Visitor totally rock! My fav pic of cauliflower ever in the whole wide world.

Wright Foods: I only have one thing to say. Any man with a temporary tattoo of a pig on his arm is cool with me. Okay, okay, so Matt’s not really a new find either, but just go visit him, will ya? He’s a good friend and has drop dead gorgeous food photography.

Bitchin Kitchen: If Nadia only knew how many times I’ve watched her video podcasts in the past 8 hours, she would think I’m a stalker.

Lamb Kabob with Spicy Mango Chutney and Whipped Feta Recipe

Lamb Kabob with Spicy Mango Salsa

So my inspiration for this recipe came from perusing some luscious photos from Tastespotting.com. One of the pics that caught my eye was of Greek spiced lamb kabobs, and off to the market I went. Fresh Market had a perfectly ripe mango, and I decided to make a salsa or chutney out of it. The week before, Michelle of the Culinary Sherpas brought me to Acropolis Greek Tavern in Ybor City in Tampa, where we both slathered whipped feta spread onto pita bread. And that’s how this meal was born.

International inspiration!

Makes 4 servings.

For the mango chutney:
1 tablespoon olive oil
1/4 red onion, diced
1/2 jalapeno, seeds discarded and finely diced
1 large mango, diced
1/4 cup sugar
4 tablespoons cider vinegar
1/2 teaspoon salt

Heat a small pot over medium-high heat. Add the olive oil and swirl to coat. Add the red onions and saute until softened, about 3 minutes. Add the remaining ingredients and simmer for 15 minutes.

For the whipped feta and pita
6 ounces feta crumbles
1/4 cup plain yogurt
1/4 cup olive oil
Juice of 1/2 lemon
Salt and pepper, to taste
Pita bread

Combine all ingredients except for the pita bread in a blender or food processor and pulse for 15 seconds, until smooth and creamy. Serve with pita bread.

For the lamb kabobs
1 pound ground lamb
1 clove garlic, finely minced
1/2 teaspoon ground cumin
1 teaspoon fresh lemon zest
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon dried oregano
1 tablespoon olive oil, plus extra for brushing on grill
24 bamboo skewers, soaked in water for 20 minutes

Combine all ingredients in a bowl and mix well. Form long “patties” around doubled skewers. You can grill the kabobs on your outdoor grill or in your broiler, 3-4 minutes each side. Make sure you brush the grates with a bit of olive oil so the kabobs do not stick to the grates.

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Crispy Crepes with Apple, Brie and Prosciutto http://steamykitchen.com/1734-crispy-crepes-with-apple-brie-and-prosciutto.html http://steamykitchen.com/1734-crispy-crepes-with-apple-brie-and-prosciutto.html#comments Wed, 19 Nov 2008 22:22:01 +0000 http://steamykitchen.com/blog/?p=1734 (click on above image for 6 additional photos) Thanksgiving is always about the dinner, and it seems as though every food story and recipe out there features the turkey, side dishes or dessert for the main meal. So, I thought I’d do something a little different and present you with a “morning after” meal, otherwise known as “not-turkey.” I know ...

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Crispy Crepes with Apple, Brie and Prosciutto

(click on above image for 6 additional photos)

Thanksgiving is always about the dinner, and it seems as though every food story and recipe out there features the turkey, side dishes or dessert for the main meal. So, I thought I’d do something a little different and present you with a “morning after” meal, otherwise known as “not-turkey.”

I know turkey sounds really good right now, because you’ve waited patiently all year for the appropriate time to pig out on that bird. On the big day, you’ll spend four hours clawing at the oven door, tantalized by the smell of roasting turkey. Then you’ll sit down, and for the next eight minutes, you’ll stuff yourself with massive forkfuls of turkey, mashed potatoes, gravy, cranberry sauce and dinner rolls, working your way clockwise back to the turkey. There are seconds and perhaps thirds for those who temporarily convert a left butt-cheek into a second stomach.

Crispy Crepes with Apple, Brie and Prosciutto

After the turkey marathon, belts are loosened (or in my case, I’m smart and wear elastic) and round bodies roll toward the family room to settle into a comfy spot for the standard 12-hour turkey coma.

The next day? Trust me when I say no matter how you incorporate leftover turkey in your meal, it’s not going to be appetizing. Generally, I give myself at least three days before I try to bring back the leftovers in some form of soup, casserole or sandwich.

You’ll be so glad that you clipped this recipe, because Crispy Crepes with Apple, Brie and Prosciutto makes a fantastic light morning-after brunch.

It’s a recipe from Tyler Florence’s Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook, and I just love how the homemade crepe crisps up in the oven – sort of like a super-thin pizza. Serve these with a salad.

Crispy Crepe with Apple Brie Prosciutto

Crispy Crepes with Apple, Brie and Prosciutto Recipe

from Tyler Florence’s Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook

Basic Crepe Batter

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
3 tablespoons butter, melted (plus more for sautéing the crepes)

Combine the milk, water, eggs and flour in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump free. Scrape down the sides of the blender and pour in 3 tablespoons of the melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup of batter into the pan and swirl around so it covers the bottom evenly; pour back any excess. Cook for 30-45 seconds, until the batter sets. Use a rubber spatula to loosen the edges of the crepe, flip the crepe and cook for another 30 seconds. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes. Cover the stack of crepes with a towel to keep them from drying out. Store leftover crepes by tightly wrapping in plastic wrap and refrigerating for up to 3 days.

Makes 10 (8-inch) crepes

for the Crispy Crepes with Apple, Brie and Prosciutto

1 recipe Basic Crepe Batter (above)
Extra-virgin olive oil
1/2 cup apple butter
1/2 pound thinly sliced prosciutto
2 Granny Smith apples, cored and thinly sliced
10 ounces Brie cheese, sliced
1 bunch watercress or arugula
Freshly ground black pepper

Make the crepes from the recipe above (you’ll only need 4 crepes). Preheat oven to 400 degrees. Brush olive oil on 2 baking sheets. Lay 2 crepes side-by-side on each baking sheet. Spread the apple butter on each crepe. Layer apples and prosciutto on each crepe slice. Bake for 10-12 minutes, rotating the baking sheets (top shelf to bottom shelf) halfway through until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the brie on top so it melts slightly. Add a handful of watercress or baby lettuce and several turns of freshly ground black pepper.

Makes 4 servings

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Stir Fried Beef and Nectarines Recipe http://steamykitchen.com/1712-stir-fried-beef-and-nectarines.html http://steamykitchen.com/1712-stir-fried-beef-and-nectarines.html#comments Wed, 12 Nov 2008 20:28:04 +0000 http://steamykitchen.com/blog/?p=1712 Click on image for a photoset of 9 additional images (including one shot taken with my point and shoot camera) What you’ll learn: How to properly cut your nectarines (or peaches!) for this Stir Fried Beef and Nectarines Recipe The ideal way to fry (not steam!) beef and give it a nice sear without overcooking it I’ve also used peaches the ...

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Stir Fried Beef and Nectarines Recipe

Click on image for a photoset of 9 additional images (including one shot taken with my point and shoot camera)

What you’ll learn:

  • How to properly cut your nectarines (or peaches!) for this Stir Fried Beef and Nectarines Recipe
  • The ideal way to fry (not steam!) beef and give it a nice sear without overcooking it

I’ve also used peaches the same way – the firmer ones work well. Just cut your peach or your nectarine into thin wedges or thick slices – and add them to your beef stir fry.

As in most of my stir fry recipes, this Stir Fried Beef and Nectarines recipe will instruct you to fry the beef first, then removing it from the pan and then adding it back in later. This helps give the beef room to fry (too many ingredients in the wok and you’ll end up steaming your beef, not frying) and to give it a nice sear without overcooking it. If you use flank steak, make sure you slice ACROSS the grain to get tender meat.

Hmmm…I bet canned lychees would be great in this recipe too!

Stir Fried Beef and Nectarines Recipe

Yum
Print

Stir Fried Beef and Nectarines Recipe

Servings: Prep Time: Cook Time:

Ingredients:

2 teaspoons soy sauce
1/4 teaspoon sugar
1 teaspoon cornstarch
freshly ground black pepper
1 teaspoon + 1 tablespoon cooking oil
1 pound beef (top sirloin, flank, eye of round) cut into 1/8" slices
1/2 red onion, sliced into thin wedges
1 clove garlic, finely minced
1 nectarine, cut into thin wedges or 1" chunks
1 tablespoon oyster sauce

Directions:

In a bowl, combine the soy sauce, sugar, cornstarch, black pepper and the 1 teaspoon of cooking oil. Add the beef slices and mix to coat well. Let marinate 10 minutes at room temperature or up to overnight in the refrigerator.

Heat a wok or large fry pan over high heat until a bead of water sizzles and evaporates upon contact. Add the remaining 1 tablespoon of cooking oil and swirl to coat.

Add the beef slices to the wok in a single layer, laying out the slices all around the surface of the wok or pan. Fry 30 seconds, flip and fry another 30 seconds to 1 minute, depending on thickness of your steak, until just cooked through. Dish out, keeping as much sauce and oil in the wok as possible.

Turn the heat to medium and add the red onions and the garlic. Fry for 1 minute. Add the nectarine slices and let those get nice and warm, about 1 minute. Add the beef back into the wok, add the oyster sauce and toss to coat.

More recipes to explore:

Fried Green Tomato Salad with Sweet Chili Dressing (Steamy Kitchen)

Shitake and Cognac Faux Gras (Steamy Kitchen)

Beef Congee (Rice Porridge) + PBS Show (Steamy Kitchen)

Easy Beef and Broccoli Stir Fry (Food.com)

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Club Med Salsa Mexicana and Guacamole http://steamykitchen.com/1617-club-med-salsa-mexicana-and-guacamole.html http://steamykitchen.com/1617-club-med-salsa-mexicana-and-guacamole.html#comments Sun, 02 Nov 2008 15:36:22 +0000 http://steamykitchen.com/blog/?p=1617 (click on the above photo for a slideshow of 11 photos with food photography/styling commentary) While at Club Med Ixtapa, I ate more chips, salsa mexicana and guacamole than possible for a person my size. A big plate like this accompanied almost every single one of my meals – breakfast, lunch and midnight snack. It was like the best ever ...

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(click on the above photo for a slideshow of 11 photos with food photography/styling commentary)

While at Club Med Ixtapa, I ate more chips, salsa mexicana and guacamole than possible for a person my size. A big plate like this accompanied almost every single one of my meals – breakfast, lunch and midnight snack. It was like the best ever and I bet friends Kate, Kim, Diane and my bro Jay would say the exact same thing. In fact, I bet my bottom dollar that they are all experiencing salsa and guacamole withdrawal syndromes since our trip.

But fear no more, my comrades. Club Med Corporate Chef Erik emailed me the recipe for Club Med Salsa Mexicana and Guacamole. These photos were taken at Club Med, the day that I left, Chef Erik and I staged an impromptu photo shoot.

Okay, I know what ya’ll are saying, “how many more frickin’ times are you going to write about your Club Med trip?!”

It’s kinda like winning the lottery and waving the cash right in front of your face, taunting you with tales and pictures of all the stuff I’m buying with my millions.

I’m so cruel.

Go ahead, EGG MY WEBSITE just to get that frustration out!!

Club Med Ixtapa’s Guacamole

The perfect complement for tortilla chips and cold cervezas.

3 ripe avocados
1 plum tomato, diced
1/4 cup finely diced onion
1/2 serrano pepper, finely diced
1/2 lime, freshly squeezed
Salt and pepper, to taste

Peel and pit the avocados. Leave the pits in the bowl; this is a Mexican secret to help slow the oxidation process. Gently mash. Combine all ingredients in a small mixing bowl. Mix with a wooden or plastic spatula, for best results, mix by hand. Serve immediately or keep in the refrigerator for up to 12 hours. Either way, just before serving, squeeze a fresh lime on top of the guacamole to slow the oxidation process.

Makes 4 servings.

Club Med Ixtapa's Salsa Mexicana

Club Med Ixtapa’s Salsa Mexicana

This is also called pico de gallo, and this is Club Med’s version of it, called Salsa Mexicana.

I personally enjoy adding chopped cilantro to the Salsa Mexicana, and you can include if you enjoy the taste.

2 large tomatoes (about 1 pound), cored and diced in 1/4-inch pieces
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh cilantro
1 jalapeno pepper, finely minced (leave the seeds in for extra spice; scrape them out for a milder salsa)
1 small clove garlic, finely chopped
1/2 lime, juiced
1/2 teaspoon salt, or to taste

Toss all ingredients in a small bowl and let stand at least 1/2 hour before serving.

The salsa can be made and refrigerated up to a day in advance. Drain off excess liquid and season to taste with salt before serving.

Makes 4 servings.

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