Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Apr 2015 17:13:04 +0000 en-US hourly 1 http://wordpress.org/?v=4.2 Honey Soy Glazed Chicken http://steamykitchen.com/18381-honey-soy-glazed-chicken-recipe.html http://steamykitchen.com/18381-honey-soy-glazed-chicken-recipe.html#comments Mon, 19 Sep 2011 12:21:23 +0000 http://steamykitchen.com/?p=18381 This year, I vowed to travel a little less, do a little less to give me more time with the family and building our little farm. That sounds like a great plan UNTIL you get an offer to visit Oregon and Washington wine regions to dine, sip and savor on a press trip courtesy of Columbia Crest Winery and Erath Winery. ...

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This year, I vowed to travel a little less, do a little less to give me more time with the family and building our little farm. That sounds like a great plan UNTIL you get an offer to visit Oregon and Washington wine regions to dine, sip and savor on a press trip courtesy of Columbia Crest Winery and Erath Winery. sigh…what’s a girl to do? Well, I did the right thing and handed over the opportunity to Steamy Kitchen assistants, Adam and Joanne to go in my place. If you think that they have one of the best jobs in the world, perhaps they do. I also sent Joanne to the Parma region in Italy – she’s there right now and you can be sure she’s dining, sippin’, savorin’ all day and night.

Coincidentally, I’m doing the same here at home – dining on my son’s last half of the banana he didn’t want, sipping on cold coffee and savoring every moment right now because Nathan is on my lap helping me type. 

Anyways, one of the food highlights of their Oregon & Washington state trips was meeting Chef Tom Douglas – read about their trip and enjoy a recipe from Chef Tom Douglas’ cookbook! ~Jaden

***

A few weeks ago, Adam and I had an opportunity to learn all about Washington and Oregon’s bounty and woah, did we learn! The moment we stepped foot off the plane, we had one mission – Pike’s Place, Pike’s Place, Pike’s Place! It was amazing, all the produce, flowers, seafood, meats, cheeses and samples of it all – we rocked the samples!

The next day, we traveled to Columbia Crest Winery. There is Juan Munoz Oca, the head winemaker, he was brimming with passion. It was as though wine was in his blood, as a child he watched and helped his father and even grandfather make wine. When looking around the room as he spoke about his family and his passion, everyone seemed to be smiling, we were all lost in his words.

After a walk through the barrel rooms, Juan poured us a glass of Chardonnay and led us out to the vines, the weather was hot, dry and sunny, typical of Southeastern Washington, something that totally took me off guard (I guess we had Seattle in mind). See the dirt, how dry it is? Apparently, that is exactly what Juan wants to see for the vines they grow at Columbia Crest, he explained the “naked soil” actually forces the vines to focus more on the grapes, not the rest of the plant — if only that would happen with our indoor plants at home!

The other winery we had the chance to visit was Erath, located in Oregon and known for their Pinot Noirs, one of Adam’s favorites! The landscape, soil and weather seemed to be complete opposites to what we saw at Columbia Crest. In this case, the soil was nutrient-rich, almost red in color. The landscape was rolling green hill after green hill and the weather was temperate, warm, but not nearly as hot as the day before. It was breathtaking and apparently, the best climate for Pinot Noir!

There we are with the head winemaker for Erath, Gary Horner, who was just as kind and passionate about his craft as Juan was. It was such a treat to meet Gary, we actually served Erath Pinot Noir at our wedding, can you believe that?

The trip really was so much fun, we were blessed with amazing weather, the opportunity to meet some fun and interesting people and of course, drink fabulous wine! From Columbia Crest, we really enjoyed their Grand Estate wines, which we can easily find in our local stores for a reasonable price, but you can also take a look around their online store to try other wines they offer. As for Erath, we served their Oregon Pinot Noir at our wedding and loved it, we can find that at our local stores, too, but they have quite few more to choose from if you go online to their website.

One of the evenings was spent at the Dahlia Lounge in Seattle, a restaurant by Chef Tom Douglas. The menu focused on everything we traveled to Washington/Oregon to see, all it’s bounty, from the fresh local produce to fantastic wines. A cool keepsake from the trip was a signed copy of Seattle Kitchen, A Food Lover’s Cookbook and Guide by Tom Douglas, which is where we came across this Honey Soy Glaze recipe. You could use it as a marinade/glaze for meats, seafood and even vegetables. We recommend using a barbeque, if you have it, but the oven broiler will do the job just fine!

-Joanne and Adam

How to Make Grilled Honey Soy Glazed Chicken

To make the marinade/glaze, you will need oil, honey, soy sauce, lemon juice, garlic and red pepper flakes. Just whisk everything together.

Pour the marinade over the chicken, we went with drumsticks, but you could use chicken breasts or thighs if you wanted too. Allow the chicken to marinate for about 30 minutes.

Then, remove chicken from the marinade and grill the chicken over medium heat until the skin is crisp and juices run clear, turning to cook all sides, about 25 minutes. You could also broil the chicken — preheat your broiler and broil, turning a few times during cooking, until cooked through – about 20-25 minutes.

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Grilled Honey Soy Glazed Chicken

Servings: serves 4, 2 drumsticks each Prep Time: 5 Cook Time: 30
Honey Soy Glazed Chicken Recipe

Recipe adapted from Seattle Kitchen, A Food Lover's Cookbook and Guide by Tom Douglas. The chicken can be replaced with fish or even vegetables, such as eggplant depending on your preferences.

Make Ahead: The marinade/glaze can be made up to one week ahead of time and kept, tightly covered, in the refrigerator.

Sub your favorite Gluten-Free tamari sauce for the soy sauce if needed.

Ingredients:

FOR THE GLAZE:
1/4 cup Honey
1/4 cup vegetable or peanut oil
1/4 cup fresh lemon juice
1/4 cup soy sauce
1/2 teaspoon minced garlic
1/4 teaspoon red pepper flakesFOR THE CHICKEN:
12 Chicken Drumsticks
lemon wedges for serving

Directions:

1) To make the marinade/glaze, whisk together the honey, oil, lemon juice, soy sauce, garlic and red pepper flakes.
2) In a baking dish, resealable bag or container, marinate the chicken in the glaze for 30 minutes.
3) Grill or broil the chicken, medium heat, on both sides until the skin is crispy and juices run clear or the internal temperature reaches 165 degrees Fahrenheit, about 25-30 minutes. Be careful not to burn the the chicken, the honey will char easily. Moving the chicken to a cooler part of the grill, if grilling, or moving the chicken further from the broiler, may be necessary.
4) Serve chicken with a squeeze of lemon.

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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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Pho Ga: Vietnamese Chicken Noodle Soup http://steamykitchen.com/139-vietnamese-chicken-noodle-soup-pho-ga.html http://steamykitchen.com/139-vietnamese-chicken-noodle-soup-pho-ga.html#comments Sat, 14 Jul 2007 14:21:04 +0000 http://steamykitchen.com/blog/2007/07/14/vietnamese-chicken-noodle-soup-pho-ga/ You haven’t experienced wild until you’ve lived in the heart of Hollywood. My little duplex was squished in between movie-star wannabes, the homeless pushing shopping carts piled 8-ft high with trash treasures and gold-chained pimps proclaiming to the world, “GIRLS! GIRLS! GIRLS! Right over here!” The location was by choice and I had a very good reason for living 2 ...

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Pho Ga: Vietnamese Chicken Noodle Soup

You haven’t experienced wild until you’ve lived in the heart of Hollywood. My little duplex was squished in between movie-star wannabes, the homeless pushing shopping carts piled 8-ft high with trash treasures and gold-chained pimps proclaiming to the world, “GIRLS! GIRLS! GIRLS! Right over here!”

The location was by choice and I had a very good reason for living 2 blocks from the golden sidewalk stars. It was called, “just so I can say that I did.” I know. I was young. But seriously, where else can I shimmy into CFM boots, don an electric pink wig and just blend in without getting mistaken for $25? When the sun sets and street-level neon gas flows, Hollywood is pure freedom of expression.

After a night of clubbing 2 blocks south, my friends and I would walk 3 blocks east to a small, rinky-dink Vietnamese noodle shop to fill up on pho. Asian girly posters littered the walls and the same bad karaoke DVD played over and over. Thank goodness the steaming, hot, intoxicating bowl of pho drowned out the awful Chinglish rendition of, “Baby Got Back.” That soup was un-pho-king believable.

I don’t know what secret family recipe they followed, but after all these years, I finally mastered that bowl of chicken pho in my home kitchen, boots not required.

Pho Ga

Believe it or not, I’m actually more crazy and bold now that I’m in my mid-thirties. When I was younger, I cared deeply about what people thought of me.  Now I live in a very tame, sorta Stepford Wives-ish, suburban neighborhood (well, I guess any place is tame compared to Hollywood Blvd.) I kind of feel its my duty as an Official Ambassador of Chaos & Confusion to cause a little bit of trouble, you know, stir the pot a bit, just to make sure that my house doesn’t get sucked into the vortex of boring, bland and god-forbid…NORMAL.

My Modern Asian version of Pho Ga, Vietnamese Chicken Noodle Soup, takes everything that I learned from T’s Mom, Into the Vietnamese Kitchen and simplifies it just a bit for the home cook, but still as wonderful and authentic as it can be.

Pho Ga

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Pho Ga - Vietnamese Chicken Noodle Soup Recipe

Servings: 4 Prep Time: Cook Time:
jaden1

You can judge how good a Pho soup is by how much concentrated flavor is packed in the broth while still retaining a clean, uncloudy, clear broth. I like my Pho without Sriracha hot sauce or Hoisin sauce....I really enjoy the purity of the chicken broth without anything to hide its flavor and aroma.

There are 2 very important steps to a clear but intense broth - 1) parboiling the chicken to get rid of the impurities 2) charring the ginger and onion for a naturally sweet, robust flavor.

A note on fish sauce - I prefer the Three Crabs brand. Choose a fish sauce light in color...it should look like brewed tea. Anything darker than that (looking like Coca Cola) is inferior quality. Three Crabs fish sauce contains gluten, please check labels if you are making GF substitutions.

Ingredients:

1 whole organic chicken (4-5lbs)
1 whole onion, unpeeled and cut in half
3-inch chunk of ginger, unpeeled(A) Broth spices
2 tbl whole coriander seeds
4 whole cloves
2 whole star anise
2 tbl sugar (or rock sugar)
2 tbl fish sauce
small bunch of cilantro stems only, tied in bunch with twine(B) Accompaniments at table
1 lb dried rice noodles (about 1/4" wide)
2 cups bean sprouts, washed & tails pinched off
cilantro tops - leaves and tender stems
1/2 cup shaved red onions
1/2 lime, cut into 4 wedges
Sriracha hot sauce
Hoisin sauce
sliced chili

Directions:

Place ginger and onion on a small baking sheet. The top of the onion should be about 4" from the oven's heating element. Set to broil on high for 15 minutes. Turn the onion and ginger occasionally, to get an even char. The skin should get dark and the onion/ginger should get soft. After cooling, rub to get the charred skin off the onion and use a butter knife to scrape the skin off the ginger. Slice ginger into thick slices.
In a large stockpot, fill with water and boil. With a sharp cleaver, carve the chicken breast meat off and reserve. With the rest of chicken whacking hard through the bones to get sections about 3" big. The more bone that is exposed, the more marrow that gets in the broth (translation: rich, flavorful). You can even whack several places along the bone just to expose more marrow. When the water boils, add chicken sections (not breast) and boil on high for 5 minutes. You'll see lots of foam and "stuff' come up to the surface. Drain, rinse your chicken of the scum and wash your pot thoroughly. Refill with about 4 quarts of clean, cold water.

Add chicken, chicken breast meat, onion, ginger and all of (A) in the pot and cover. Turn heat to high - let it come to boil, then immediately turn heat to low. Prop lid up so that steam can escape. After 15 minutes, remove the chicken breasts, shred with your fingers when cooled and set aside (you'll serve shredded chicken breast with the finished soup). With a large spoon, skim the surface of any impurities in the broth. Skimming every 20 minutes ensures a clear broth. Simmer a total of 1-1/2 hours. Taste and adjust seasoning with more fish sauce and or sugar.

Strain the broth, discard solids. Prepare noodles as per directions on package. Ladle broth, add shredded chicken breast and soft noodles in each bowl. Have (B) ingredients set at table for each person to add to their bowl.

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