Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Wed, 22 Apr 2015 19:27:52 +0000 en-US hourly 1 http://wordpress.org/?v=4.2 Salmon Teriyaki Recipe http://steamykitchen.com/28997-salmon-teriyaki-recipe-video.html http://steamykitchen.com/28997-salmon-teriyaki-recipe-video.html#comments Thu, 07 Nov 2013 17:24:39 +0000 http://www.steamykitchen.com/?p=28997 It’s not often that you meet soul mates or life-long family friends. We (and I mean every one of us in the Steamy Kitchen family, including Coco) feel extremely lucky to count Todd and Diane of White on Rice Couple as part of our family.   I think that was 4 years ago when I first saw their post on Tofu ...

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Salmon Teriyaki Recipe

It’s not often that you meet soul mates or life-long family friends. We (and I mean every one of us in the Steamy Kitchen family, including Coco) feel extremely lucky to count Todd and Diane of White on Rice Couple as part of our family.

Salmon Teriyaki Recipe

 

I think that was 4 years ago when I first saw their post on Tofu Fries, but honestly, time is all jumbled up since that darn internet/social media/blogging world sped up time. OMGGGGG- I just checked the link and it’s been almost 6 years now. Hot damn.

Salmon Teriyaki Recipe

Diane and Todd have supported us through countless videos, trips, Food Blog Forums, long texts, phone calls and virtual hugs. They are just the most generous, love-with-open-arms people that we know. My kids lovingly call them “Auntie Diane” and “Uncle Todd.”

Finally, it’s our turn to introduce to you their very first cookbook, Bountiful: Recipes Inspired by our Garden.

Salmon Teriyaki Recipe

Well, it’s more than just a cookbook. The book is a peek into their bountiful life and surroundings with gorgeous photography of vegetables, fruit, herbs….and of course recipes. I hope you have a chance look through a copy of their book. Psst….here’s an article from LA Times Food Section on how they transformed their mess of a backyard into a bountiful oasis.

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Bountiful cookbook by Todd Porter and Diane Cu

diane and todd

I’ve made their super-simple Pineapple Teriyaki Sauce and paired with fresh salmon. It’s a 16-minute recipe. You’ll love the updated freshness of Japanese teriyaki sauce. This Pineapple Teriyaki Sauce goes with evvvverything. Not only is the sauce “no-cook” but it all comes together simply in a blender. Use the sauce to drizzle on roasted or steamed veggies; as a marinade for pork, chicken or seafood, as a simmer sauce (like this recipe) or just toss with cooked noodles.

Salmon Teriyaki Recipe

Salmon Teriyaki Recipe Video

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Salmon Teriyaki

Servings: 4 Prep Time: 5 minutes Cook Time: 8 minutes
salmon teriyaki recipe featured-0112

Ingredients:

2 cups fresh pineapple, divided
1 knob fresh ginger
2 garlic cloves
1/2 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon sesame oil
sprig of fresh mint or basil
1 tablespoon olive oil
4 salmon filets (about 4-6 oz each)

Directions:

For the Pineapple Teriyaki Sauce: In a blender, add just 1 cup of the pineapple, ginger, garlic, soy sauce, brown sugar, sesame oil and puree until smooth.

Dice the remaining pineapple. Mince the fresh mint or basil. Combine these two ingredients in a small bowl and set aside.

Heat a large sauté or frying pan over medium high heat and swirl in the olive oil. When hot, add the salmon filets.

Cook each side of the salmon for approximately 2-3 minutes or until there is a nice crust but the inside is still just barely raw. Pour in the teriyaki sauce to the pan and simmer for one minute, spooning the hot mixture all over the salmon. Top with the fresh diced pineapple and mint. Serve immediately.

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Pineapple Chicken Teriyaki http://steamykitchen.com/24191-pineapple-chicken-teriyaki-recipe-video.html http://steamykitchen.com/24191-pineapple-chicken-teriyaki-recipe-video.html#comments Mon, 03 Dec 2012 15:55:00 +0000 http://steamykitchen.com/?p=24191 Very simple and healthy recipe for Pineapple Chicken Teriyaki, from cookbook author Catherine McCord of Weelicious. With how-to video showing step by step instructions.

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Catherine of Weelicious and I go waaaay back. We met 4 years ago. For food bloggers, that’s a long time! I don’t even remember how we met, but I do remember a little rendezvous in NYC in a hotel lobby that involved cocktails. Well, I’m happy to say that Catherine and I haven’t veered too far away from that initial meeting. We are lucky enough to see each other several times a year, always with a little drinky-drink in hand. She’s fun, makes me belly-laugh so loud the walls vibrate and this girl is ah-ma-zing on camera.

Chicken Teriyaki Recipe

Catherine’s new book, Weelicious, just launched. It’s a must-have for parents asking, “how do I get my kids to like (insert food name)?” The book is all about “One Family. One Meal.” with recipes that appeal to babies, little kids, big kids and parents too.

My favorite sentence in the book, “You’re not a short-order cook: how to not be a slave to your kids in the kitchen.”

From her gorgeous book, I chose to make “Chicken Teriyak-wee” a.k.a. Pineapple Chicken Teriyaki, which is a light, healthier version of the standard Japanese chicken teriyaki. Catherine’s recipe uses either fresh or canned pineapple as the main sweetener in the recipe, and it adds such a bright zing to the dish!

Chicken Teriyaki Recipe

The chicken breast is marinated in crushed pineapple, soy sauce, honey, garlic and ginger. A portion of that sauce is set aside and heated up to pour over the chicken after it’s done cooking. You can cook the chicken breast by grilling or broiling, both methods using little to no cooking oil. So, yay – it’s healthy too.

Chicken Teriyaki Recipe

 

Pineapple Chicken Teriyaki Recipe Video

 

Chicken Teriyaki Recipe

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Chicken Teriyaki Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
chicken-teriyaki-featured-9965

From Catherine McCord's Weelicious Cookbook.

Ingredients:

1 (8-ounce) can crushed pineapple
3 tablespoons low-sodium soy sauce
2 tablespoon honey or agave nectar
1 teaspoon grated fresh ginger
1 small garlic clove, finely minced
4 boneless, skinless chicken breasts (about 2 pounds)

Directions:

1. To make the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic a bowl, whisk to combine. Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half. Place the chicken breasts in the resealable bag, close and give it a good massage to coat with the marinade. Refrigerate for 30 minutes or up to overnight.

3. When ready to cook, turn on the broiler and place the rack in the middle position. Place the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast. It will help keep the chicken moist. Broil for 8 to 10 minutes on each side, for a total of 16-20 minutes. Discard any remaining marinade in the bag.

4. While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set aside in step 1) in a saucepan. Bring to a simmer and cook for 3 minutes or until thickened slightly.

5. When chicken is done, Slice the chicken, pour the teriyaki sauce over top and serve immediately.

TIP: Keeping the chicken in the marinade overnight will make it even tastier.

TIP: Instead of broiling, the chicken can also be grilled for 6 minutes on each side.

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Easter Ham Recipe with Cola-Pineapple Glaze (5 Ingredients!) http://steamykitchen.com/15072-cola-pineapple-glazed-ham-easter-recipe.html http://steamykitchen.com/15072-cola-pineapple-glazed-ham-easter-recipe.html#comments Fri, 15 Apr 2011 17:09:28 +0000 http://steamykitchen.com/?p=15072 Step by step photos for Easter Ham using cola-pineapple glaze. Only 6 ingredients!

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Easter Ham Cola Glazed Recipe

This recipe features:

  • 5-Ingredient, fool-proof Easter Ham Recipe with Cola-Pineapple Glaze
  • 2-Step cooking process
  • How to buy the very best ham (no additives!)

This recipe is only 5 ingredients – it couldn’t be any easier.

How to buy ham

Ham usually comes in a couple different sizes, a whole ham (like this one here) half-ham or ham steaks. What they do have in common, is that they’re all fully cooked already. What you are really doing is warming up the ham. The best way to do this is low and slow in the oven, then brushing on a glaze and returning it back to the oven at high heat to caramelize.

When you’re buying ham, look for “Ham with Natural Juices” or just plain ‘ol “Ham.” There are several grades of ham, and it all has to do with how much water is injected (which keeps it moist). Ham labeled “with water added” or “ham and water product” in the lower quality, and and it’s something that I don’t recommend.

There’s so much water added to the ham that it becomes tasteless and its texture spongy. Spongy ham is not good eats, especially for celebrating Easter. Here’s a good article about the ham grades.

Surprisingly, ham is incredibly cheap when you purchase it whole or half. This 11 pound ham was only $31.00 and it will feed 20 people.

Of course, if you aren’t feeding an army, buy a smaller ham, like the semi-bonless half ham and follow the recipe, just changing your oven time (15 minutes per pound)

The first step is to remove the plastic surrounding the ham. I’m not just talking about the plastic bag either, look carefully and sometimes you’ll see a very thin membrane-ish layer that can be easy to miss.

Then use your knife to score the surface of the ham all the way around in diagonal lines, about 2-inches apart.

Then score the other way, opposite direction. Basically, you’re making diamond-shaped scores to a) make it look pretty once it’s cooked b) help release some of its fat c) allow the glaze to stick to the ham

Place the whole thing in a big roasting pan. Make sure that the roasting pan isn’t too big.

Pour in 1 1/2 cups of cola and 1 1/2 cups of grape juice. See how because the pan isn’t too much bigger than the ham itself, the cola/juice is able to go up about 1-inch in the pan. This is important – if the pan is too big and shallow, all of the cola/juice will evaporate off.

Cover with tin foil. Place it into an oven at 275F, 15 minutes per pound.

While the ham is baking, let’s make the Cola-Pineapple Glaze. 2 cups brown sugar:

1 cup cola and 1 cup grape juice.

Juice from the can of the sliced pineapple. We actually will be only using the sweet pineapple JUICE from the can. Use the pineapple fruit in another dish. Or, uh, you could just buy pineapple juice.

Simmer until you get a nice thick, sweet glaze, about 20 minutes.

 

It should look like this and coat a spoon nicely.

When the ham is done – uncover it and you’ll see the pretty diamond scores we made.

Brush on the glaze all over and crank the oven to super hot 425F.

Pop it back in the oven for 15 minutes which will allow all the sugar to caramelize – oh baby look at that ham!

Very pretty, very Easter-worthy centerpiece.

Rest the ham for 15 minutes or so. In the meantime, you can return the glaze to stove to warm up.

Slice the ham — beautiful.

Perfect pink. Low ‘n Slow will guarantee you moist, tender perfect Easter ham.

So, with 5 ingredients and about $40, you can feed 22 people. Or just feed 4 people and have a ton of leftovers for the rest of the year 😉

Recommended Equipment



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Cola-Pineapple Glazed Easter Ham Recipe

Servings: 20 Prep Time: 15 minutes Cook Time: 15 minutes per pound
easter-ham-cola-glazed-recipe-8371

Feel free to use a full ham or half ham in this recipe - the timing - 15 minutes per pound still applies.

Ingredients:

11-12 pound bone-in ham with natural juices
2 1/2 cups grape juice, divided
2 1/2 cups cola, divided
20-ounce can of sliced pineapple (you'll need both the juice and the pineapple)
2 cups brown sugar

Directions:

Let the ham stand at room temperature for 90 minutes.

Preheat oven to 275 degrees F. Set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham in a roasting pan. Pour just 1 1/2 cups of the cola and 1 1/2 cups of grape juice into the pan and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 2 3/4 to 3 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100 degrees F.

While the ham is cooking, prepare the glaze. Combine the remaining 1 cup grape juice, 1 cup cola, the juice from the pineapple (reserve the pineapple slices for later) and the brown sugar in a small sauce pot and simmer on low for 20 minutes, until it becomes thick and glossy. Let stand at room temperature until ready to use (as the glaze cools, it will thicken up, making it easier to brush on the ham).

Take the ham out of the oven when it reaches the first internal temperature of 100 degrees F. Turn the oven to 425
degrees F. Brush the ham with about 1/4 of the glaze all over. Use toothpicks to stud the ham with the sliced pineapple, if desired. Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 140 degrees F.

Remove ham to a cutting board and let rest for 15 minutes.

Return the remaining glaze to the stove on medium-low heat to warm the glaze up for serving. Carve and slice the ham, drizzle a bit of the cola glaze on each plate.

More Ham Recipes

Mango-Ginger Glazed Ham (6 Ingredients!)

easter ham mango glazed ginger recipe

Blackberry Rum Glazed Ham Recipe (perfect for 2 people!)

blackberry rum glazed easter ham recipe

Ham with Grilled Peaches 

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Hawaiian Luau Burger http://steamykitchen.com/10122-hawaiian-luau-burger.html http://steamykitchen.com/10122-hawaiian-luau-burger.html#comments Wed, 23 Jun 2010 16:20:22 +0000 http://steamykitchen.com/?p=10122 Ted Reader is a man I’ve referred to as someone who tiptoes the fine line between genius and lunatic, and that’s exactly why I love this man. His cookbooks are big, bold and absolutely nuts. Ted just came out with king of all burger books – Napolean’s Everyday Gourmet Burgers. Meet Ted and the Ultimate Cheeseburger Melt. It’s as big ...

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Ted Reader is a man I’ve referred to as someone who tiptoes the fine line between genius and lunatic, and that’s exactly why I love this man.

His cookbooks are big, bold and absolutely nuts. Ted just came out with king of all burger books – Napolean’s Everyday Gourmet Burgers.

Meet Ted and the Ultimate Cheeseburger Melt. It’s as big as his head and includes 5 different cheeses and a side of heartburn.

The Schwarzenegger Burger has 2 bacon-covered sirloin/ground pork burgers on either side of a hot dog, grilled on a cedar plank. I’d make this just for giggles.

The Steak Oscar Burger is a bacon-wrapped beef tenderloin burger topped with lump crabmeat, asparagus and dijon mustard sauce.

The Halibut King Crab Burger includes wild rice, grated carrots, onions and red bell pepper on top of a broiche bun.

The over-the-top Billion Dollar Burger is made with smoked shredded beef brisket, foie gras, Kobe beef, Gentleman Jack Rare Tennessee Whisky. And that’s just the patty. Top the burger with a seared piece of foie gras, shaved truffles, caviar and surround with morel mushrooms.

So which one would you try?

I’m all over Ted’s Hawaiian Luau Burger – a pork patty topped with grilled pineapple, tomatoes, red onion and shaved smoked ham. The recipe for the Luau Burger is over at Steamy Kitchen on TLC.

Recipe for the Luau Burger is over at Steamy Kitchen on TLC.

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Pineapple, Kumquat and Ginger Crisp with Coconut Topping http://steamykitchen.com/3035-pineapple-kumquat-and-ginger-crisp-with-coconut-topping.html http://steamykitchen.com/3035-pineapple-kumquat-and-ginger-crisp-with-coconut-topping.html#comments Tue, 07 Apr 2009 15:07:37 +0000 http://steamykitchen.com/blog/?p=3035 photo of Pineapple, Kumquat and Ginger Crisp with Coconut Topping courtesy of The Art and Soul of Baking by Sur La Table If you haven’t noticed, I don’t do a lot of dessert recipes on Steamy Kitchen. It’s not that I don’t eat sweets, my waistline and scale will be the first to tell you that I probably indulge in ...

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pineapple-kumquat-coconut-crisp
photo of Pineapple, Kumquat and Ginger Crisp with Coconut Topping courtesy of The Art and Soul of Baking by Sur La Table

If you haven’t noticed, I don’t do a lot of dessert recipes on Steamy Kitchen. It’s not that I don’t eat sweets, my waistline and scale will be the first to tell you that I probably indulge in more than my share of desserts.

The reason is simple, yet complicated, but really really stupid and I know you’re gonna laugh at me so I think I’ll just shuddup right now. Well, I probably should’ve just stopped right after the first word in this post and now it’s too late and you’re all so curious now that I don’t think I could even get out of this post alive without the confession of my kitchen fear. And even if I did try to to tip-toe out of your browser right this very minute, some of you crazies would CAPS-LOCK the ESC.

Damn you.

Fine. I’ll confess.

(wow, this is harder than I imagined)

(don’t people usually confess fears in therapy or something)

(shit…here we go…shitshitshitshit)

I’M SCARED TO DEATH OF BAKING.

In fact, when Andrew was 4 years old, I assigned him the role of baker in the family. I know it’s the silliest fear, some of my good friends like Deb, Elise, David who are fabulous at baking think I’m nuts. To get over my fear, I even told Kerry Vincent I was sending her a chocolate cake and chickened out at the last minute and ended up overnighting a mail-order one to her instead.

It’s the whole preciseness that I don’t like about baking. Exact measurements, exact timing and exact ingredients are required.

Okay, so I have issues with following directions and rules. Fine.

Isn’t there medication for that?

HEY- do you have a great easy dessert that I can try? Leave me love notes in the comments and link to your fav dessert.

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And now that you know, I have a feeling that you, my dear friends, will not let me get away with this stupid-ass fear. Well, let’s call it an aversion. We’ll start today with a recipe that eases me into baking, because a crisp really isn’t that difficult and you can get away with “ish” measurements – I love macadamia nuts, so I like to add more, like 1/2 cup-ish.

This recipe for Pineapple, Kumquat and Ginger Crisp with Coconut Topping is just the absolute BESTEST dessert for a dinner party, especially for the summer.

The photo and recipe is from art-and-soul-baking The Art and Soul of Baking by Sur La Table with Cindy Mushet.

If this book doesn’t inspire me to start baking, I think I’m hopeless. The Art and Soul of Baking by Sur La Table is part of the Gourmet Cookbook Club its 440 pages is full of luscious, sweet color photos and recipes. Here’s Gourmet’s review of the book and Amazon has The Art and Soul of Baking on sale for $26.40, a great deal!

yum recipes from book include:

Yeast Breads and Rolls chapter: Rustic Olive and Thyme Bread, Herbed Fougasse
Layered Pastries chapter: Classic Croissants, Roasted Pear Strudel
Quick Breads: Feta, Roasted Pepper, and Basil Muffins; Buttermilk Scones with Dried Cherries and Orange
Pies, Turnovers and Dumplings: Great Pumpkin Pie, Herbed Chicken Pot Pie, Flaky Pie or Tart Dough
Tarts: Baci Tart with Frangelico Cream, Sour Linzer Cherry Tart
Fruit Desserts: Gingerbread Shortcakes with Caramelized Apples and Cider Sabayon; Strawberry-Rhubarb Crisp with Amaretti Topping
Cookies: Tuiles, Classic Lemon Bars
Cakes: Classic Yellow Layer Cake, Retro Ringers with Silver Leaf
Custards, Bread Puddings, and Cheesecakes: Duo-tone Chocolate Pots de Crème, Stilton Cheesecake with Port-Braised Pears
Souffles, Meringues, and Pate a Choux: Meyer Lemon Souffles with Raspberry Sauce, Corn Souffle with Red Pepper Sauce

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Giving away The Art and Soul of Baking Cookbook

And, if you are part of my email newsletter, you might just have a chance to win a free The Art and Soul of Baking cookbook! I got one right here to send over to you, direct from the publisher, Andrews McMeel. Plus, there’s still a few days left to win the mac-daddy $300 Zojirushi rice cooker that I’m also giving away.

To enter and sign up, there’s a form at the end of this post.

Contest over! Check out the winners here!

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Pineapple, Kumquat and Ginger Crisp with Coconut Topping

Recipe from art-and-soul-baking The Art and Soul of Baking by Sur La Table with Cindy Mushet.

Serves 6 to 8

If you haven’t considered tropical fruit in a crisp, you’ve got to try this combination of warm, sweet pineapple paired with tart kumquats and spicy ginger, all under a crunchy coconut topping. It’s perfect for winter and early spring, when tropical fruits and citrus are at their best and we crave big bold flavors. And the apricot variation that follows is luscious on a hot summer night. The brilliant yellow and orange filling looks like sunshine spilling onto the plate. Think wide, sandy beaches, a hammock between two palm trees, the soothing crash of the surf . . .

For the coconut topping:
1/2 cup plus 2 tablespoons (3 ounces) unbleached all-purpose flour
1 cup (3½ ounces) gently packed sweetened flaked coconut
1/3 cup (1½ ounces) chopped unsalted macadamia nuts
1/4 cup (2 ounces) firmly packed light brown sugar
1/4 cup (1¾ ounces) granulated sugar
Pinch of salt
1 stick (4 ounces) cold unsalted butter, cut into ½-inch pieces

For the filling:
1 medium (about 3-1/2 pounds) ripe pineapple
15 kumquats (about 4 ounces)
1/4 cup (1 ounce) finely chopped candied ginger
3 tablespoons (1-1/2 ounces) granulated sugar
2 tablespoons unbleached all-purpose flour

Coconut or vanilla ice cream, for serving

1 Preheat the oven to 350°F and position an oven rack in the center.

2 Make the topping: Place the flour, coconut, nuts, brown sugar, granulated sugar, and salt in the bowl of the stand mixer and blend on low speed for 10 or 15 seconds. Add the cold butter pieces and continue to blend on low for 3 to 4 minutes until the butter is cut into small pieces about the size of peas.

3 Make the filling: Use a chef’s knife to slice the ends off the pineapple so it stands solidly on your cutting board. Remove the skin by slicing just under it from top to bottom. Remove any remaining “eyes” with the tip of your knife. Use a pineapple slicer to core the pineapple and quarter it lengthwise. Alternatively, use the chef’s knife to slice the pineapple into quarters lengthwise and make an angled lengthwise cut along each quarter to remove the core. Cut each quarter lengthwise in half or thirds, depending on the size of the pineapple, then crosswise into 1-inch pieces. Transfer to the large bowl.

4 Rub off and discard the tiny, hard stem piece on the end of each kumquat (some may not have this). Use a paring knife to cut each fruit in half crosswise, then use the tip of your knife to pick out any seeds. Cut each half in two, then add to the bowl with the pineapple.

5 Chop the candied ginger, if necessary, into rice-size pieces (you can leave them larger if you like big chunks). Add the ginger, granulated sugar, and flour to the fruit and toss well with the spatula. Scrape into the baking dish and spread in an even layer. Sprinkle the topping in an even layer over the fruit.

6 Bake and serve the crisp: You may want to place a baking sheet or a piece of foil under the crisp to catch any juices that may bubble over. Bake for 45 to 55 minutes, until the topping is golden brown and the fruit juices are bubbling and thickened. Serve warm or at room temperature with coconut or vanilla ice cream.
Storing
Keep any leftovers in the refrigerator, covered with plastic wrap, for 2 to 3 days. Reheat, covered loosely with foil, in a 350°F oven for 10 to 15 minutes, until warmed through.
Pineapple, Apricot, and Ginger Crisp with Coconut Topping Omit the kumquats and add 4 medium apricots, each half sliced into 4 pieces. If fresh apricots are not available, use 1 cup (about 4 ounces) quartered dried apricots in their place. (Try to find California dried apricots, which offer a more complex flavor than Mediterranean apricots.)

Tips
Choosing a ripe, sweet pineapple can be tricky. The best way to tell the ripeness of a pineapple is to smell it—if it has a wonderfully heady pineapple smell, then it’s ready to use. Look for skin that is more yellow than green, and beware of soft spots or a slightly fermented odor, indicating that the fruit is past its prime. Many people like to test a pineapple by pulling out one of its green leaves at the top—the theory is that if the leaf separates easily from the fruit, then it’s ripe—but this is actually the least accurate way to test your fruit. The new Gold variety is reliably candy-sweet and ready to use, but is often smaller than other types of pineapples. You may need to purchase an extra one to yield enough fruit for this recipe.

The crumble topping can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months. Do not defrost before using; simply sprinkle over the top of the fruit and bake. Frozen topping will increase the baking time by only a couple of minutes.

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Lychees, Longan, Rambutan! http://steamykitchen.com/2224-asian-tropical-fruit-salad-recipe.html http://steamykitchen.com/2224-asian-tropical-fruit-salad-recipe.html#comments Fri, 23 Jan 2009 16:44:24 +0000 http://steamykitchen.com/blog/?p=2224 A beautiful Asian tropical salad with a pineapple “bowl” – canned longan, lychee, rambutan paired with some fresh tropical fruits. Some of my favorite fruit come in cans. I’m not talking about tasteless, mushy pears or the stained red maraschino cherries, but the Asian stuff like lychee, longan and rambutan. These are fruits that I can rarely find fresh in ...

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Asian Tropical Fruit Salad Recipe

A beautiful Asian tropical salad with a pineapple “bowl” – canned longan, lychee, rambutan paired with some fresh tropical fruits.

Some of my favorite fruit come in cans. I’m not talking about tasteless, mushy pears or the stained red maraschino cherries, but the Asian stuff like lychee, longan and rambutan. These are fruits that I can rarely find fresh in the Tampa Bay markets where I live, so it’s nice to have a tinned alternative. When mixed with other tropical fruits like mangoes, kiwi and pineapple, it becomes a super way to end an Asian inspired meal.

Actually, you won’t find many sweet desserts in my cooking repertoire, as I really like to end my dinner with refreshing, light fruit like lychee, longan and rambutan instead of a heavy, overly sweet baked dessert. You’ll find that true in most of Asia, too. Oh, but don’t think that I don’t have a sweet tooth…au contraire! My sugar rush happens twice a day: smack dab in the middle of the afternoon (nothing accompanies work procrastination better than chocolate!) and then in the tippy-toe-wee hours after all is shush-quiet and I sneak a teeny bite of chocolate right before bed.

Oh, I’m getting sidetracked, aren’t I? Back to fruit. Let’s talk a bit about each type of canned goodness: the lychee, longan and rambutan

Continue reading ASIAN FRUIT SALAD RECIPE and learn why my kids go BONKERS for fresh rambutan!

Lychee

lychee fruit

Fresh lychee photo from About.com – they have step by step photo on how to peel lychee

Lychee (or Litchi) is pronounced “lie CHEE” in Cantonese and is found in all parts of Southeast Asia and southern China. And yes, you can grow lychee here in Florida too, as it prefers a tropical climate. The fresh fruit has a thin, red, bumpy skin and the good quality lychee is sweet with a small seed. The canned versions are packaged in sugary water, which I always reserve as they make excellent juice for lychee martinis or added to champagne (ah…but for another column). Lychee has a delicate, floral taste, similar to the texture of peeled grapes.

Longan

Longan Fruit

photo from Wikipedia

The name in Chinese means “dragon’s eye,” and is my personal favorite of the bunch. I love the firmer texture and honey-like flavor. Fresh longans are smaller than lychees, and have a brown, leathery skin that easily peels off. Mom also uses dried longan in savory soups, as it has many health properties. When my brother, Jay, and I were kids, we used to pop a longan on each of our fingers and chase each other around the house.

Longan is pronounced “long AN” in Cantonese.

Rambutan

Rambutan Fruit

Photo from me! I found fresh rambutan last year at the Asian market.

This Southeast Asian fruit one is my kids’ favorite, not because of the sweet fruit itself, but for the hairy skin the times I can find rambutan fresh:

rambutan_bear_hatrambutan hat

oh, yeah, the kids had a ton of fun with the rambutan “hats”

When I can find rambutans fresh, the skin is like a soft, hairy, ticklish ball! In fact, part of the name “rambutan” means “hairy” to the people of Malaysia. The canned version taste similar to longan, but is more oval in shape. Sometimes you’ll see the rambutan stuffed with pineapple bits, which is whatI like.

To make a tropical fruit salad, try combining any of these canned fruits with whatever fresh fruit your market has!
Asian Tropical Fruit Salad

Asian Tropical Fruit Salad

To make the pineapple ring (it’s not really a bowl – there is no bottom), lop the green, spiny head off of the pineapple and the bottom stem off. Cut the pineapple into 3-4 pieces, crosswise. For each piece, use a small paring knife to run all along the inside edge of the pineapple. Push out the flesh to use in your salad (you’ll have to also cut the fruit off the tough, center core before adding to the salad). Place the ring on the plate and fill with fruit salad.

One can rambutan, drained
One can lychee, syrup reserved
One can longan, drained
1/2 fresh pineapple, cut into chunks
1 mango, cut into chunks
2 kiwi fruits, cut into small chunks
1 pint strawberries
juice of ½ lime
fresh mint leaves, julienned (optional)

In a large bowl, combine all of the ingredients and toss. You can add the reserved lychee syrup to the fruit bowl – it’s more of a sweet water, not like a sticky syrup. In fact, any of the syrups from the longan, lychee or rambutan can be used and mixed into other fruit juices or in place of simple syrup in mixed drinks. Try it mixed with sparkling water!

Serves 6-8

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Sweet and Sour Chicken http://steamykitchen.com/1431-sweet-and-sour-chicken.html http://steamykitchen.com/1431-sweet-and-sour-chicken.html#comments Thu, 18 Sep 2008 14:39:24 +0000 http://steamykitchen.com/blog/?p=1431 When Elise asked me to be a guest writer for Simply Recipes, we decided to take Chinese favorites and make them better, lighter and easier to cook at home. So, I grabbed a take-out menu from the local Chinese restaurant and I will be working my way around those recipes for you. The first dish that popped out was Sweet ...

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When Elise asked me to be a guest writer for Simply Recipes, we decided to take Chinese favorites and make them better, lighter and easier to cook at home. So, I grabbed a take-out menu from the local Chinese restaurant and I will be working my way around those recipes for you. The first dish that popped out was Sweet and Sour Chicken.

If there’s one thing that I detest, it’s greasy fried food covered in goopy Chinese take-out sauce. Okay, so sometimes I like that stuff, but it usually those cravings come at 3 o’clock a.m. during a certain time of the month.

But, I digress.

This recipe for Sweet and Sour Chicken doesn’t deep fry, but instead uses a method for creating a delicate, smooth and succulent chicken that goes perfectly with a lighter sweet and sour sauce. The secret is in the chicken marinade, specifically using egg white and cornstarch, which creates a super-light coating all around the chicken. It won’t be a crunchy, deep fried coating, but I think it’s a nice alternative, both texture-wise and weight-wise!

Read the rest of the recipe for Sweet and Sour Chicken over at Simply Recipes

***

My Spontaneous Los Angeles Trip

Last week, I took a spontaneous trip to LA to shoot a little video that was sent off to a television station. Got an email on Thursday and flew out Monday to see Diane and Todd of White on Rice Couple, two of the most generous and talented people I know. Big hugs to them as they are in Vietnam making a documentary at the moment. Diane is my date to a week in Ixtapa, Mexico to Club Med for their Food and Wine festival!!! Yes, our husbands are jealous.

It was one of my most memorable trips – dinner with Matt and his partner Adam of Matt Bites (who was on Martha Stewart yesterday — cooking with Martha herself! Did you see?) All the pics of that evening are on Diane’s camera…which is in the jungles of Vietnam at the moment…so we’ll have to wait til she gets back.

Also met up with my “sister-in-blog” RasaMalaysia and Sarah of The Delicious Life and Tastespotting. WHY DO WE NOT HAVE PHOTOS OF THIS AWESOME NIGHT??? All of us had cameras, but no pics? WTF!!!

And here’s my baby brother, Jay. He’s 32 years old, a doctor (cardiologist) and moving to Wichita, Kansas next year to take job at a clinic.

HE’S SINGLE. HANDSOME. A DOCTOR. NO ARREST RECORD.

To apply, please send $25 $100 (brother sez i’m too cheap) in a self addressed stamped envelope…haha…just kidding! oknoimnot

Jay

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Thai Curry Beef Skewers + Guest Writer for Martha Stewart http://steamykitchen.com/1417-thai-grilled-beef-skewers.html http://steamykitchen.com/1417-thai-grilled-beef-skewers.html#comments Wed, 10 Sep 2008 14:17:59 +0000 http://steamykitchen.com/blog/?p=1417 I’m a guest writer over at Martha Stewart Everyday Food! Have you been to their website? They’ve got thousands of recipes, all of them simple and perfect for dinner tonight. My kids made Thai Curry Beef Skewers and Grilled Banana with Dark Chocolate for them. Come on over to Martha Stewart Everyday Food’s website and take a look. The recipe ...

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thai_curry_beef_skewers

I’m a guest writer over at Dinner Tonight Martha Stewart Everyday Food! Have you been to their website? They’ve got thousands of recipes, all of them simple and perfect for dinner tonight.

My kids made Thai Curry Beef Skewers and Grilled Banana with Dark Chocolate for them. Come on over to Martha Stewart Everyday Food’s website and take a look. The recipe for the MUST MAKE dessert inspired by the lovely Andreaa is over there.

I love it when my two young sons — 3 years old and 5 years old — help me in the kitchen. It’s good to nurture an interest in responsible nutrition and teach them correct food pairings, like how super-thin, shatter-crisp Lay’s potato chips are much better stacked between a hamburger bun and patty than something big and smushy like a chocolate Ho-Ho.

We have one small rolling stool in the kitchen perfect for just one little boy to stand on. Why not two? Well, because physically, my two arms and two eyes can keep track of only one child within arms reach of a smorgasbord of spices and seasonings. Trust me when I tell you that behind my back, they’ve dumped a jar of chili powder in the fried rice just because it needed more color. Well, that evening magically turned into a Happy Meal night. Which, now looking back, seems like an awfully suspicious trick that I’m sure a certain trouble-stirring uncle taught them recently.

But the kids do love to come tinker in the kitchen, especially when it involves food on a stick. You could put anything on a stick and my kids will think it’s like the best meal ever. How do you think I got them to eat brussels sprouts? You skewer them between chocolate dipped marshmallows. To get to the next marshmallow, you’ve got to eat that brussels sprout.

Once Andrew heard we were making Thai Curry Beef Skewers with his favorite fruit in the world, pineapple, on sticks, he went totally nuts and called dibs on skewering duty. One piece of pineapple for the Thai Curry Beef Skewer, one piece of pineapple for Andrew. One for the Thai Curry Beef Skewer, two for Andrew. It took two cans of pineapples to finish the job, but I guess he got his recommended vitamin C ration for the week.

Andrew Making Beef Skewers

Grilled Thai Curry Beef Skewers Recipe

Serves 4
Inspired by Martha Stewart Everyday Food

I have tweaked Martha Stewart Everyday Food’s Grilled Thai Curry Beef Skewers recipe just a little, adding fresh lime juice and using pineapple juice in place of some of the honey and brown sugar. The pineapple juice will also help tenderize the meat. Thai curry paste can be found in any Asian market and in the international aisle of your supermarket. Although Thai curry is normally spicy, we’re using only 1 tablespoon of the curry paste so that even the little ones can enjoy this dish. If you do enjoy spice, feel free to add another tablespoon to the recipe. Store the remaining paste in a covered jar or plastic container in the refrigerator. It will last several weeks if properly stored.

Grilled Thai Curry Beef Skewers Recipe

Ingredients
1 can (20 ounces) pineapple chunks, 2 tablespoons of the juice reserved
2 tablespoons honey
2 tablespoons packed brown sugar
1/4 cup soy sauce
2 tablespoons freshly squeezed lime juice
1 teaspoon vegetable, canola, or peanut oil
1 tablespoon Thai red curry paste
1 1/2 pounds top sirloin beef, cut into 1 inch cubes
1 red onion, quartered, layers separated

Directions
1. If grilling outdoors, prepare your grill for high, direct heat. If broiling in your kitchen, heat the broiler with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Soak 8 wooden skewers (12 inches each) in a pan of water.

2. In a medium bowl, whisk together the 2 tablespoons of the reserved pineapple juice, honey, brown sugar, soy sauce, lime juice, oil, and red curry paste. Reserve half of the sauce for serving (pour into a separate bowl.)

3. Add the beef to the marinade and let sit for 10 minutes at room temperature. Thread the beef, onion, and pineapple onto skewers. Grill on your outdoor grill or under broiler for 5 to 7 minutes, flipping halfway, until medium-rare.

Andrew enjoying Thai Curry Beef Skewers

Andrew enjoying Thai Curry Beef Skewers

***

Free Signed Cookbook

Don’t forget to enter the random drawing for a signed copy of Dave Lieberman’s cookbook!

Dave Lieberman Cookbook

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Cardamom Coffee Zucchini Bread http://steamykitchen.com/1382-cardamom-coffee-zucchini-bread.html http://steamykitchen.com/1382-cardamom-coffee-zucchini-bread.html#comments Thu, 04 Sep 2008 02:05:13 +0000 http://steamykitchen.com/blog/?p=1382 We were quite a boring family when I grew up in North Platte, Nebraska. There just weren’t very many super exciting things for a Chinese immigrant family to do in the small town and we lived on a dirt road, across from the empty field lot, next to the traffic light in the middle of nowhere. Usually on weekends, we’d ...

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Cardamom Coffee Zucchini Bread

We were quite a boring family when I grew up in North Platte, Nebraska. There just weren’t very many super exciting things for a Chinese immigrant family to do in the small town and we lived on a dirt road, across from the empty field lot, next to the traffic light in the middle of nowhere. Usually on weekends, we’d stay at home. But once every couple of months, when we were feeling a bit frisky and itchin’ for some variety, we’d all pack in our puke green Chevrolet Impala station wagon (complete with the lovely wood paneled sides) and drive to the nearest Asian market – Denver, Colorado, which was four and half hours away and four and a half hours back. It was good to be near our peeps, stock up on Asian ingredients and pick up a Chinese newspaper, our only link to what was happening back home. Oh, those were wild times.

My parents kept themselves occupied at home by building and tending to a ginormous backyard garden where we grew a bunch of Chinese vegetables and also all the normal Midwest garden stuff like corn, raspberries, watermelon and zucchini.

I hated the garden. No, hate is not a strong enough word. I’d rather spend my day picking rabid gnats off a monkey’s back than to tend to the half-acre of time sucking, weed wrestling, no-good garden. Oh, I’m sure my family enjoyed the fresh fruits and vegetables that we grew…but I don’t really remember that. All I remember were the weeds and zucchini. I don’t know what kind of ancient Chinese squid brain fertilizer my dad used, but damn, that stuff was potent, particularly favoring the zucchini.

My job was to go out into the garden every day, pull them stupid ‘ol weeds and then haul back the day’s squash harvest. We’d pile them up on our picnic table in the patio, stuff them in the refrigerator, canned them for the pantry (gross) and offer basketfuls to our neighbors. Pretty soon I was running out of room and ended up chucking them down the basement stairs just to temporarily have a place to store them. But then I’d forget and rotting zucchini smelled quite awful.

Mom made batches and batches of zucchini bread and would send me to school with loaves of zucchini bread to bribe my school teacher with. Very quickly, it became clear that the bribe was beginning to have adverse effects, especially after third loaf of zucchini bread in seven days, so I started chucking the zucchini bread into random, unlocked parked cars on my way to school. But then, I think people were tired of sitting down into their car seats and “squish” finding freshly squashed squash bread. They started locking their doors.

Well, I’ll tell you what. After all those years of making zucchini bread, I swear, my mom has perfected the recipe. So, when I challenged Chef Greg Howe of the Ritz Carlton to a Iron Chef-like competition and found out that the not-so-secret secret ingredient was zucchini, I called my mom for her recipe. And then I tweaked it ever so slightly to include two of my latest obsessions – coffee and cardamom.

By the way, Chef Greg kicked my butt in the competition. If you are ever in Sarasota, treat yourself to an exquisite dinner at the Ritz Carlton. Chef Greg is a master of packing bursts of fresh flavors in the most delicate, light textures. His unique Popcorn Bisque is a must-try. Just don’t order their zucchini bread dessert…I think mom’s was better!  😉

So, here’s my version of Cardamom Coffee Zucchini Bread.

Cardamom Coffee Zucchini Bread

3 cups flour
1/2 teaspoon table salt
2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cardamom
1 tablespoon finely ground coffee beans
3 eggs
1 cup canola oil
1 cup sugar
2/3 cup brown sugar
2 cups shredded zucchini
One 8.5oz can crushed pineapple

Preheat your oven to 350F.

In a large bowl, combine the flour, salt, baking soda, baking powder, ground cardamom and espresso.

In your mixer, beat the eggs with the canola oil, sugar and the brown sugar. Add the zucchini and crushed pineapple. Turn the mixer to low and add in the flour mixture, half at a time, letting it mix in between. Do not over mix.

Spray 2 loaf pans with nonstick cooking spray. Divide the batter in half and fill. Bake for 1 hour or until a toothpick inserted in the middle comes out clean.

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“Meat” Fried Rice – Four Ways http://steamykitchen.com/613-meat-fried-rice-four-ways.html http://steamykitchen.com/613-meat-fried-rice-four-ways.html#comments Tue, 08 Jul 2008 05:59:10 +0000 http://steamykitchen.com/blog/?p=613 My editor, Jeff Houck, sent over a picture of pan-fried Scrapple slice and my heart fluttered like crazy. “Scrapple? Scrapple! What’s Scrapple? I asked him,” and within 30 minutes was off to the supermarket to find Scrapple, a distant cousin to Spam. Yes, I have an odd fascination with meat that comes in it’s own coffin. “hmmm…I wonder if I ...

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Meat Fried Rice - Four Ways

My editor, Jeff Houck, sent over a picture of pan-fried Scrapple slice and my heart fluttered like crazy. “Scrapple? Scrapple! What’s Scrapple? I asked him,” and within 30 minutes was off to the supermarket to find Scrapple, a distant cousin to Spam.

Yes, I have an odd fascination with meat that comes in it’s own coffin.

“hmmm…I wonder if I could showcase the otherwise disgusting “meat” in a edgy, fashion-y, Bon Appetit-esque yet appetizinng way. I mean, when was the last time you saw a photo of canned ham and said, “DAMN…that’s a mighty fine piece of ass?!”

While I was there, I went bezerk and ended up with a basketful of “meat” products along with a variety of ingredients to concoct four different recipes. And really. That’s how my “meat” adventure began.

***

Scrapple Fried Rice with Fresh Chilies and Garlic

Scrapple

Hello world, meet Scrapple, a product that when fried with nothing else, tastes just like the name sounds, scrappy offal. If you must know what scrapple is made of, Wikipedia paints a pretty picture:

Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added. The mush is cast into loaves and allowed to cool thoroughly until gelled.

I don’t know about you, but thank goodness for sage, thyme and savory. The thought of jellied pig snout without those herbs just sends shivers throughout my frail, virgin body.

My main strategy when developing this recipe, was really, “how the hell do I transform something so utterly disgusting into a flavorful fried rice that even the pickiest eater would enjoy (as long as I didn’t let on what scrapple was.)

I chose 3 of the most pungent Asian ingredients that I had on hand: fresh chilies, fish sauce and garlic. Now, I know some of you would say that fish sauce sounds just as disgusting as scrapple, since basically a vat of stinky, fermented fish. But it’s a Southeast Asian staple and I’m being SO hypocritical right now. But did you know that your beloved Worcestershire sauce also contains a version of fish sauce? Dude. I KNOW! If only the makers of scrapple had marketing smarts too – and named their product something a little appealing than horse shit.

Scrapple Fried Rice

Because scrapple contains cornmeal, it crumbles pretty easily when fried, so I treated it like ground beef. First, I cut the scrapple into small cubes and stir fried it, using my spatula to break it up even further.

Scrapple Fried Rice with Fresh Chilies and Garlic

serves 2

1 1/2 tablespoons cooking oil, divided
1 teaspoon finely minced garlic
1 stalk scallion, minced
1 thinly sliced fresh chili (like Thai bird’s eye or jalepeno)
1/2 cup chopped scrapple
2 cups cooked, leftover rice (grains separated with a fork)
3/4 teaspoon fish sauce (substitute with 1 to 2 tsp soy sauce)
freshly ground black pepper

In a wok or large saute pan, heat just 1 tablespoon of the cooking oil over high heat. When the oil is very hot, add the scrapple and fry until browned, about 1 minute. Push the scrapple towards the outer edges of the wok, clearing a space in the middle to fry the aromatics. Turn the heat to medium, add the remaining 1/2 tablespoon of cooking oil and immediately add the garlic, scallion and fresh chilies. Stir fry for 15 seconds, until you can smell the fragrance of the aromatics. Turn your heat to high and add the rice. Use your spatula to mix all the ingredients thoroughly and at the same time spreading the rice and ingredients to use as much of the cooking surface of the wok as possible.

Now just leave it alone for 30 seconds. Don’t stir, poke or prod. Let the rice grains heat up, which basically will re-steam the rice. Once the rice has heated up, use your spatula to stir and flip the mixture. Pour the fish sauce slowly around the outer edges of the wok – the heat of the wok will help evaporate the fish sauce as it moves down the sides. Stir and flip the rice well again, to mix the fish sauce throughout. Season with black pepper. Let rice continue to cook until each of rice grain is hot.

***

Spam Fried Rice with Pineapple

Spam Fried Rice with Pineapple

Wow, what a voluptuous fan of Spam! Spread it all out, hot stuff!

spam fried rice

This was a no-brainer…I’ve previously have professed my love for Spam, in the Ode to Spam in the Style of Seuss, and I wanted to create a simpler, more refreshing version of Spam Fried Rice. My recipe calls for canned pineapple – but of course, you can use fresh pineapple, but hey…we’re going with the whole canned and processed theme here.

Spam Fried Rice with Pineapple

serves 2

2 teaspoons cooking oil
1/2 cup diced spam
1 teaspoon grated fresh ginger
1 stalk scallion, minced
1/4 cup crushed or 1/8 inch diced pineapple (canned or fresh)
2 cups cooked, leftover rice (grains separated)
1 to 2 teaspoons soy sauce
1/2 teaspoon sesame oil

In a wok or large saute pan, heat the cooking oil over medium-high heat. When the oil is hot but not smoking, add the diced spam and fry until browned on all sides, about 1 minute. Push the spam towards the outer edges of the wok, clearing a space in the middle to fry. You should still have a bit of oil left that is pooled in the middle of the wok. Turn the heat to low, add the  add the ginger, scallions and pineapple. Stir fry for 15 seconds, until fragrant. Turn your heat to high and immediately add the rice. Use your spatula to mix all the ingredients thoroughly and at the same time spreading the rice and ingredients to use as much of the cooking surface of the wok as possible.

Now just leave it alone for 30 seconds. Don’t stir, poke or prod. Let the rice grains heat up, which basically will re-steam the rice. Once the rice has heated up, use your spatula to stir and flip the mixture. Pour the soy sauce sauce slowly around the outer edges of the wok – the heat of the wok will help evaporate the soy sauce as it moves down the sides. Stir and flip the rice well again, to mix the ingredients throughout. Finish with sesame oil and stir well. Let rice continue to cook until each of rice grain is hot.

***

Pork Roll Fried Rice with Shitake Mushrooms and Red Bell Pepper

Pork Roll Fried Rice
“Come ‘on, baby, look sexy for the camera….WORK IT!….Twirl and look over your shoulder now!…..YEAH BABY”

I had no idea there was such a thing as Pork Roll until I went shopping for Scrapple! The meat manager actually went around the store with me, helping find the scrapple (frozen section) and then also brought me to the refrigerated bacon and sausage section to hand me a package of Pork Roll. Four slices come per package, and it’s used in a regional specialty called “The Jersey Breakfast” – fried pork roll, egg and cheese sandwich. If you’re not lucky enough to find Pork Roll at your market, substitute with that strange oval-ish shaped canned ham. But then you’d have to buy that big can and only use a half cup diced. I have no idea how to eat that stuff outside of fried rice. I guess you could make the Jersey Breakfast sandwiches the next day from leftover canned ham.

Pork roll is basically coursely ground pork shoulder, and to me, is a Gucci-er version of spam. So I had to up the ante and use some fancy ingredients like fresh shitake mushrooms and fresh red bell peppers. Instead of plain ‘ol soy, I used Maggi sauce, a very popular condiment in Asia (even though its origins are Swiss). I’ve seen this seasoning at most major supermarkets and of course Asian markets too. I believe Maggi sauce even has a big cult following including myself!…. 😉

Pork Roll Fried Rice

We were going for the casually tossed, grunge look for this photoshoot.

Pork Roll Fried Rice with Shitake Mushrooms and Red Bell Pepper

Pork Roll Fried Rice with Shitake and Bell Peppers

serves 2

2 teaspoons cooking oil
1/2 cup sliced pork roll
4 fresh shitake mushrooms, thinly sliced
1/2 red bell pepper, thinly sliced
2 cups cooked, leftover rice (grains separated)
1 teaspoon Chinese rice wine
1 teaspoon Maggi sauce (substitute with 1 to 2 teaspoons soy sauce)

In a wok or large saute pan, heat the cooking oil over medium-high heat. When the oil is hot but not smoking, add the pork roll and fry until browned, about 1 minute. Push the pork roll towards the outer edges of the wok, clearing a space in the middle to fry. You should still have a bit of oil left that is pooled in the middle of the wok. Turn the heat to low, add the shitake and bell pepper. Stir fry for 30 seconds, until softened. Turn your heat to high and immediately add the rice. Use your spatula to mix all the ingredients thoroughly and at the same time spreading the rice and ingredients to use as much of the cooking surface of the wok as possible.

Now just leave it alone for 30 seconds. Don’t stir, poke or prod. Let the rice grains heat up, which basically will re-steam the rice. Once the rice has heated up, use your spatula to stir and flip the mixture. Pour the Maggi sauce and the rice wine sauce slowly around the outer edges of the wok – the heat of the wok will help evaporate the sauce as it moves down the sides. Immediately, stir and flip the rice well again, to mix the ingredients throughout. Let rice continue to cook until each of rice grain is hot.

***

Vienna Sausage Fried Rice with Kaffir and Lemongrass

Vienna Sausage

Went for minimalistic architecture – symmetrical, clean, lines. Very sleek and slimming!

I admit to eating an entire can of Vienna Sausages – straight out the can at room temperature. LOVE IT. We used to eat these little turds fried for breakfast in Hong Kong. I thought it would be great to put a Southeast Asian twist to this fried rice – and use thin slivers of lemongrass and torn kaffir lime leaves – both from my garden, but you can find at most Asian markets. If they don’t have fresh lemongrass or kaffir, ask for either in frozen form.

To prepare lemongrass, measure about 4-6 inches from the bottom and cut. Discard the scratchy, long leaves and keep the bottom, white bulb part. Peel off the outermost leaves and use a very sharp chef’s knife to cut paper-thin slivers. If you’re not capable of doing this, grab a microplane grater and just grate the bottom 4 inches of the bulb. It’s a pretty fibrous grass, and if you cut into huge chunks, you’ll end up chewing like a cow. Not so lady-like.

For the Kaffir, take a single leaf and tear in several spaces, stopping at the spine to keep the leaf intact. You won’t actually eat this leaf, but exposing the inner part of the leaf will fragrance your entire dish.

Vienna Sausage Fried Rice with Kaffir and Lemongrass

Even the bowl is sleek and slimming!

Vienna Sausage Fried Rice with Kaffir and Lemongrass

Vienna Sausage Fried Rice with Kaffir and Lemongrass

3 teaspoons cooking oil, divided
1/2 cup Vienna sausage, each link cut into 4 pieces
1 tablespoon fine rings of lemongrass (see note)
3 kaffir lime leaves, torn in several places to spine
1 tablespoon sliced chilies
2 eggs, beaten
2 cups cooked, leftover rice (grains separated)
1 1/2 teaspoons fish sauce (substitute with 1-2 teaspoons soy sauce)

In a wok or large saute pan, heat just 2 teaspoons of cooking oil over medium-high heat. When the oil is hot but not smoking, add the Vienna sausage and fry until browned, about 1 minute. Push the sausage towards the outer edges of the wok, clearing a space in the middle to fry. You should still have a bit of oil left that is pooled in the middle of the wok. Turn the heat to low, add the lemongrass, kaffir leaves and chilies. . Stir fry for 30 seconds, until fragrant.

Now push those aromatics up to the sides of the wok to clear space again in the middle. Turn the heat to high and add the remaining 1 teaspoon of cooking oil and let that heat up to hot but not smoking. Add the egg and fry the egg, swirling gently to break up the egg. Cook the egg until firm, about 1 minute.

Add the rice. Use your spatula to mix all the ingredients thoroughly and at the same time spreading the rice and ingredients to use as much of the cooking surface of the wok as possible.

Now just leave it alone for 30 seconds. Don’t stir, poke or prod. Let the rice grains heat up, which basically will re-steam the rice. Once the rice has heated up, use your spatula to stir and flip the mixture. Pour the fish sauce slowly around the outer edges of the wok – the heat of the wok will help evaporate the sauce as it moves down the sides. Immediately, stir and flip the rice well again, to mix the ingredients throughout. Let rice continue to cook until each of rice grain is hot.

***
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