Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 30 Apr 2015 14:38:03 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Asian Steak Kabobs http://steamykitchen.com/16839-asian-steak-kabobs-recipe.html http://steamykitchen.com/16839-asian-steak-kabobs-recipe.html#comments Fri, 15 Jul 2011 14:55:53 +0000 http://steamykitchen.com/?p=16839 We’ve been kabob happy lately, and it’s all because of this man: click on photos to see where we were! and this man: My kids want to be Adam when they grow up. These two men wrote this book: Get this book! I know you’ll love it! Chicken and Waffles on a Stick? hells yeah! You can see more photos ...

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We’ve been kabob happy lately, and it’s all because of this man:


click on photos to see where we were!

and this man:


My kids want to be Adam when they grow up.

These two men wrote this book:

Get this book! I know you’ll love it! Chicken and Waffles on a Stick? hells yeah! You can see more photos from the book on Matt’s site.

How to make Asian Steak Kabobs

Okay, back to the kabobobobobobs….(I love sayin’ that)

Here’s what I chose for the kabobs:

 

The beef

For steak kabobs, I always choose sirloin: it’s cheaper, perfectly shaped for cutting into kabob chunks (with virtually no waste at all) and it’s got an intense beefy flavor.  These black angus sirloin steaks are from  my client, Sweetbay Supermarket (by the way, I’m giving away $250 gift certificate to Sweetbay).

There’s very little work to be done with the sirloin, except to trim away the outer fat if you’d like.

Then cut into 1½” cubes, oh about this size.

The vegetables

To make the perfect kabobs, it’s not just about the right mix of vegetables (the type of vegetables are totally up to you and what your friends and family prefer) but also how you cut the vegetables.

Ideally, the steak and the vegetables cook in harmony, coming to the right temperature and level of doneness at the same time. You wouldn’t want charred vegetables and undercooked meat, nor would you want perfectly grilled steak but undercooked vegetables.

I’ll go through each type of vegetable for you:

Zucchini or yellow squash should but cut into ¾” thick rounds. If the squash is small, just leave them as rounds. If they’re big ‘n fat, like mine, I cut them into half-moons. You want to make sure that the squash isn’t cut any thinner than ¾” thick – it’s a soft, delicate vegetable that breaks easily when skewered.

For bell peppers, I get every single color – red, green, orange and yellow. Slice the pepper in half first.

Then use your fingers (or a paring knife) to remove the seedy section.

Slice each half into 4 strips (3 if your pepper is small)

Then cut each strip into 3 squares.

For mushrooms, I prefer the meaty portobello. The problem you might run into with mushrooms is that they’re incredibly soft and tear easily when trying to skewer them.

Large portobellos cut thick work great. Slice into 1-inch thick slices, then halve each slice.

For onions, we enjoy both red onions and sweet Vidalia onions. Cut in half, peel away the skin and cut off the stem.

Cut each half into thirds (or half if using small onions)

Then cut each piece in half again.

Cherry tomatoes are left whole. The next step is to marinate. Put all vegetables EXCEPT the mushrooms into a big bowl. We’ll add the mushrooms in later.

I like having the steak and vegetables marinate separately, and in different sauces. For this recipe, I’ve got an Asian flair to the kabobs. To make it easy, I use store-bought salad dressing or marinades.

 The marinade

You can make your own marinade – it’s easy enough (2 tsp freshly grated ginger + 2 garlic cloves, finely minced + 1 teaspoon sesame oil + 2 tablespoons soy sauce)

Or you can cheat and use store-bought dressing:

By the way, San-J has a whole entire line of Asian style gluten-free marinades and dressings – love their stuff. The Makoto Ginger Dressing is found in the refrigerated produce section – you’ll love it, it’s one of my favorites.

What I like: marinate the sirloin steak in one type of dressing and the vegetables in a different type – that way I get a big hit of flavor, different in each bite. 

I place all the sirloin into a large bowl, season with salt, pepper and the ginger dressing. Cover and refrigerate.

For the vegetables, I chose the San-J Orange Sauce. Just season with salt, pepper and toss with the dressing.

Once you’ve tossed the vegetables, add the mushrooms on top and just leave them there.

The mushrooms are too delicate to toss and you want to keep the mushrooms relatively dry to stay meaty. Wet mushrooms get soggy, shrink down and are hard to skewer.

Cover and refrigerate if you’re marinating overnight. If you’re only marinating for a few hours, it’s fine to let the bowl sit on your counter. If you’re like me, refrigerator space is limited!

When you’re ready to cook, skewer the meat and vegetables together. Preheat your grill – one side high heat, the other side on low heat. Start the kabobs on high heat, searing both sides and move them to the lower heat to finish off.

You’ll see that the vegetables and the meat cook evenly together when you take the time to cut your vegetables nicely!

Who’s comin’ for dinner?

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Asian Steak Kabobs

Servings: Serves 6 Prep Time: 2 hours Cook Time: 12 minutes
asian steak kabobs recipe-22

Ingredients:

3 pounds Sweetbay Black Angus Sirloin
3 bell peppers
1 red onion
1 sweet Vidalia onion
1 pint cherry tomatoes
2 zucchini
2 portobello mushrooms
salt and pepper
1 cup Asian dressing or marinade of your choice (you can use two different types, ½ cup each)
bamboo skewers

Directions:

1. Cut the sirloin into 1½” cubes. Place in large bowl, season with salt and pepper. Pour in ½ cup of dressing or marinade of your choice. Cover and refrigerate a couple of hours or up to overnight.
2. Slice the vegetables as shown in the photos. Add all vegetables except for the mushrooms into a large bowl. Season with salt and pepper. Pour in ½ cup of dressing or marinade of your choice. Toss well. Add the mushrooms on top, but do not toss. Cover and refrigerate if marinating overnight. Otherwise, cover and set on counter until ready to cook.
3. While the ingredients are marinating, soak the bamboo skewers in water. When ready to skewer, alternate the steak with the vegetables on the stick.
4. Preheat your grill, high heat on one side and low heat on the other side. Grill the skewers on high heat, covered for 5 minutes. Then flip the kabobs, cover and grill another 5 minutes. Move the kabobs to the low heat, covered, to finish cooking, about another 2 minutes or so, depending on your desired level of doneness.

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Roasted Vegetable Ravioli with Crispy Pancetta http://steamykitchen.com/63-roasted-vegetable-ravioli-with-crispy-pancetta.html http://steamykitchen.com/63-roasted-vegetable-ravioli-with-crispy-pancetta.html#comments Thu, 05 Apr 2007 01:57:55 +0000 http://s198136598.onlinehome.us/blog/2007/04/05/roasted-vegetable-ravioli-with-crispy-pancetta/ Hand-made pasta at home seems like a luxury, but it only costs $2 in ingredients. It does make a mess in your kitchen, but with the right tools, it only takes a 15 minutes to make the pasta itself and another 45 minutes to make the ravioli.

The right tools include a fork and a KitchenAid with pasta attachment. Sometimes I use the food processor ...

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Vegetable Ravioli with Pancetta

Hand-made pasta at home seems like a luxury, but it only costs $2 in ingredients. It does make a mess in your kitchen, but with the right tools, it only takes a 15 minutes to make the pasta itself and another 45 minutes to make the ravioli.

The right tools include a fork and a KitchenAid with pasta attachment. Sometimes I use the food processor to start the dough (instead of just the fork), but its more of a hassle to clean the darn appliance than anything. I can’t tell you how many times I’ve nicked myself with that massively sharp blade. I’d much rather use the fork – at least I can’t poke myself to death.

Some people think hand-made pasta sounds so difficult, but it actually is fairly straightforward and simple. Last night, I taught a class how to make fettucine and two different kinds of ravioli. Not one of them had ever made pasta before, and the results were delicious. Here is the recipe for one of them.

Roasted Vegetable Ravioli with Crispy Pancetta showcases the freshness of the vegetables in season with a light, brothy, lemony sauce. The pancetta adds texture and smokiness. Use whatever vegetables are in season.

The key to making pasta is not to use too much flour at first. You can always add more flour if the dough is sticky, but once the dough is dry, its difficult to add more moisture. The basic pasta recipe below makes about 2 dozen ravioli, enough to feed 4.

Basic Pasta Recipe

4 large eggs
3 cups all purpose flour
1 tablespoon olive oil

1. Start with the flour – measure and just place all of it in a nice mound on your clean countertop. Using your fingers, make a hole in the middle of the mound, and form a well large enough to hold 4 eggs. Crack eggs, one by one into the well.

2. Now its time to use your fork. Start in the middle of the egg mixture and gently beat the eggs. Be careful – don’t let the walls break down! Keep beating the eggs, incorporating the flour a little at a time. Keep going until it becomes thick. Now with your fork, start stirring in the flour. Great – you’re almost there. When it gets to the point where you can’t use the fork anymore, use your palms and knead, adding more flour if it gets too sticky. You might not use all your flour, thats ok. Knead for 8-10 minutes more, until the dough is smooth. Cover with plastic wrap and let it rest while you prepare the roasted vegetables.

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Roasted Vegetable Ravioli with Crispy Pancetta

Servings: 4 Prep Time: Cook Time:
roasted-vegetable-ravioli-with-crispy-pancetta

Ingredients:

ravioli filling:
1 lg zucchini
1/2 red bell pepper
1 lg carrot
1 lg portabella mushroom
1/4 cup grated parmigiano reggiano
1 tsp minced garlic
2 T olive oil
1 tsp kosher salt
1/2 tsp fresh ground peppersauce:
5 thin slices of Pancetta
2 garlic cloves, thinly sliced
3/4 cup chicken stock
1/2 cup white wine
1 corn, kernals cut off
2 T chopped fresh parsley
1/2 tsp lemon juice
salt & pepper to taste
1 recipe of Basic Pasta Recipe (above)
1 egg with 1 T water (egg wash)

Directions:

1. Roast the Veggies: Preheat oven to 375. Cut each vegetable into smaller pieces. The more tender veggies (zucchini) can be cut into larger chunks. Hard vegetables (carrots) into smaller chunks. Basically, you want all the vegetables to roast evenly. Roast 10-15 minutes, until soft. Remove from oven, place in food processor. In food processor (or you could just chop with your knife like I do) - pulse 4-5 times until the vegetables are 1/4" small dice (still a little chunky but not a puree). You want the vegetables to still have some texture. Add parmigiano reggiano, garlic, olive oil, salt and pepper. Pulse one more time to incorporate rest of ingredients. Set aside.

2. Roll the Pasta: Divide the pasta dough into 4 equal parts. Cover whatever dough you are not using with damp towel or plastic wrap. You are going to use 1 portion of the dough at a time and keep the rest covered. Using your KitchenAid with pasta attachment OR the pasta hand-crank, roll pasta dough to about 1 mm thick - usually to the second to last setting on pasta machine. Sheets should be about 6" wide x 30" long. Dust sheets with extra flour if it feels a little sticky. Set sheets aside, cover.

3. Make the Ravioli: Using a 1T sized measuring spoon, scoop scant tablespoon of vegetable mixture onto the pasta sheet - leaving about 1 1/2 inch between each spoonful. Brush egg wash on edges and in between the spoonfuls. Place another pasta sheet on top, pressing lightly on the edges in between -try to get as much air out as possible. Use a small knife, pizza cutter or pleated ravioli cutter to cut the ravioli into nice, even squares, about 2-1/2" square. Make sure each has a tight seal - if the ravioli is not sealed, the filling will leak out and your ravioli will be ruined. Place each ravioli onto a baking sheet, dusting with flour to avoid them sticking to each other. Repeat until you use all the pasta sheets. Take a 8qt stockpot filled with 6qts of water and 1 T salt; boil. While water is boiling, make the sauce.

4. Make the Sauce: Heat a large saute pan over medium-high heat. When hot, add the slices of pancetta. Cook pancetta until crisp. Remove pancetta with tongs to plate and crumble. (leave the pan drippings in the pan!) Keep the heat on the pan and add the garlic. Fry 15 seconds. Add the chicken stock and wine, scraping up the bits in the pan. Add corn kernals. Simmer on low until sauce is reduced by half, about 5 minutes. Add lemon juice into the sauce. Turn off heat and set aside.

5. Boil the Ravioli: Slip ravioli into the boiling water. Return to boil, immediately turn heat to medium low. Cook ravioli in gently boiling water for another 3-4 minutes, until pasta is tender (fish a ravioli out and test to see if corner is done). Drain. Serve with the sauce, top with crumbled pancetta and freshly grated Parmigiano Reggiano.

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