Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 16 Apr 2015 20:35:08 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Thai Pork Chops in Ginger Coconut Sauce http://steamykitchen.com/32921-thai-pork-chops-in-ginger-coconut-sauce-recipe-video.html http://steamykitchen.com/32921-thai-pork-chops-in-ginger-coconut-sauce-recipe-video.html#comments Thu, 27 Mar 2014 16:36:33 +0000 http://www.steamykitchen.com/?p=32921 My husband has only a couple of hobbies, but my oh my, he did choose them well. What I mean to say, is that HIS hobbies benefits ME directly.  It’s a selfish way to look at things, but he could have chosen silly things like NASCAR, model rocket building or golfing — none of which have any side perks that ...

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Thai Pork Chops in Ginger Coconut Sauce Recipe

My husband has only a couple of hobbies, but my oh my, he did choose them well. What I mean to say, is that HIS hobbies benefits ME directly.  It’s a selfish way to look at things, but he could have chosen silly things like NASCAR, model rocket building or golfing — none of which have any side perks that funnel towards my way.

So hurray to my amazing husband for choosing growing food, building a grow house and for shooting wild hogs. See? Direct benefits. I’ll never leave him.

Yummy Thai Pork Chops in Ginger Coconut Sauce

My freezer has been bare of wild hog for the past couple of years – Scott and his friend, Shawn, lost their usual location where they were shooting the hogs. But recently, they scored another.

Sidenote #1: I technically can’t say “hunting” since the guys really aren’t perched up in some tree waiting for a random hog to appear – but rather they bait the hogs with an automatic feeder and infrared camera. Then they hide in the bushes and shoot. Quite easy targets.)

Sidenote #2: Shooting the wild hogs are a good thing. They are everywhere, destroying property and reproducing at a crazy rate second only to horny rabbits in a cage. They’re an environmental hazard, since they aren’t native to Florida and seem to destroy everything. They’re like hungry bulldozers.

Surprisingly, the meat is not gamey. It’s the best meat in the world. No chemicals, no antibiotics, all natural, organic, free-roaming….damn good pork.

Healthy Thai Pork Chops in Ginger Coconut Sauce

60 Recipes for Living High on the HogWith my friend, Ray Lampe’s new book, Pork Chop: 60 Recipes for Living High on the Hog, we’ve been having fun playing with porky recipes.

Ray Lampe's bookRay lives close by, and I’m lucky enough to see him a couple of times a year. He’s quite possibly the most entertaining friend I have. For some odd reason, women are attracted to men who cook, especially BBQ. And somehow, Ray is always in the middle of it all.

Ray’s book features creative recipes, all celebrating the pork chop:

Pork Chop Noodle Soup (homemade pork stock, pasta, thyme, basil)
Pork Chop Carnitas (garlic, jalapeño, lime, orange)
Broiled Pork Chop with Pineapple Chutney
Buffalo Hot Chop Sandwiches (blue cheese, Frank’s Red Hot Sauce, buns)
Arroz con Peurco Chops (saffron, bell pepper, garlic, onion, rice)
Pork Chops Saltimbocca (prosciutto, sage, white wine)

Ray’s original recipe for the dish I’ve cooked is Thai Pork Chops in Banana Leaves – I’ve modified the recipe to be sans banana leaves, since it can be difficult to find fresh banana leaves at the market. I’ve also added more vegetables to make it a complete meal once served over rice. Such wonderful flavors! If you love Thai food, this is a super easy recipe to make. It’s not spicy (though you can add more chili sauce if you’d like!)

Buy Ray’s book: Pork Chop: 60 Recipes for Living High On the Hog

Thai Pork Chops in Ginger Coconut Sauce Recipe Video

 

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Thai Pork Chops with Ginger Coconut Sauce Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
Thai Pork Chops in Ginger Coconut Sauce Recipe

Adapted from Pork Chop: 60 Recipes for Living High on the Hog by Ray Lampe. I've used my homemade 20-minute Sriracha sauce (http://www.steamykitchen.com/31539-20-minute-sriracha-sauce-recipe-video.html)

Ingredients:

4 pork chops, about 3/4 inch thick
salt and pepper
1 can coconut milk
1 tablespoon fish sauce
1 teaspoon soy sauce
1 tablespoon lime juice
1 teaspoon Thai chili sauce (optional)
1 teaspoon sugar
2 tablespoons cooking oil, divided
1 tablespoon grated fresh ginger
2 garlic cloves, finely minced
1/2 red onion, sliced
1 red bell pepper, sliced
2 tomatoes, cut into 8 wedges each
1 handful cilantro, chopped

Directions:

1. Season both sides of each pork chop with salt and pepper.

2. Prepare the sauce: In a large bowl, whisk the coconut milk, fish sauce, soy sauce, lime juice, chili sauce and sugar until it is smooth and creamy.

3. In a large sauté pan over high heat, add cooking oil and swirl to coat the bottom of the pan. When the pan is very hot, add the pork chops and sear both sides, about 2 minutes each side. Remove the pork chops when they are about halfway cooked through and set aside.

4. Add the remaining of the cooking oil to the pan and swirl to coat. Add onions, pepper and tomatoes and saute for about a minute. Add the garlic and ginger and cook for another minute, until the ingredients become fragrant. Pour the coconut milk mixture into the pan and stir all to combine. Bring to a simmer and then turn the heat to medium.

5. Nestle the half-cooked pork chops into the sauce. Cook for 2-3 minutes, or until the pork chops are cooked just a shade of blush pink in the center and the sauce has thickened. Serve immediately, spooning sauce and vegetables over the pork chops.

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Thai Fish Soup http://steamykitchen.com/29073-thai-fish-soup.html http://steamykitchen.com/29073-thai-fish-soup.html#comments Thu, 14 Nov 2013 18:08:20 +0000 http://www.steamykitchen.com/?p=29073 Ever since our trip to City of Hope in Los Angeles and meeting with top scientists developing cancer cures with herbs, I’ve been focusing on wisely choosing foods for my family that heal, not harm. It’s tough some days, especially when we have boys’ activities that go through the late afternoon and evenings. The unhealthy, fast choices are so tempting. ...

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Thai Fish Soup Recipe

Ever since our trip to City of Hope in Los Angeles and meeting with top scientists developing cancer cures with herbs, I’ve been focusing on wisely choosing foods for my family that heal, not harm.

Thai Fish Soup Recipe

It’s tough some days, especially when we have boys’ activities that go through the late afternoon and evenings. The unhealthy, fast choices are so tempting. Even at home, I’ll admit to popping frozen bean burritos in the microwave and adding a salad to “even it out” is sometimes an option.

Thai Fish Soup Recipe

My answer to this is to stock the freezer with frozen seafood. I buy shrimp already flash frozen (you can defrost exactly as many shrimp as you need). I also buy fresh fish and then cut them up into 1-inch chunks before freezing. A tip is to freeze the fish chunks in one layer – just flatten the bag and lay flat in the freezer. It makes it so much easier and faster to defrost.

The pantry always holds cans of coconut milk, cartons of broth and dried rice noodles – making this recipe very convenient to cook.

Thai Fish Soup Recipe

This recipe is from my new favorite cookbook, called The Medicinal Chef: Eat Your Way to Better Health, by Dale Pinnock. It’s a must-have book, we’ve already tried 5 recipes, all of them just fabulous. Not only are they tasty, but with the added big benefit of knowing that I’m doing good for my family’s health.

Screen Shot 2013-11-14 at 1.07.32 PM

Take a look at the video for a peek at how this book is structured and how Dale utilizes food to heal and promote healthy living.

9781454910497_TEMP_INT29-163_US.pdf

This Thai Fish Soup has all the flavor elements, typical of South East Asian cuisine.

Thai Fish Soup Recipe Video

 

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Thai Fish Soup Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
thai fish soup recipe featured-0180

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

Make this healthy soup a perfect light meal by adding 1/2 pound of dried rice noodles (cook the rice noodles according to package directions).

You'll season to taste with the balance of fish sauce and lime juice. Adjust with more if needed, for more intense flavor.

If you cannot find lemongrass or kaffir lime leaves, just substitute with the peel of a lemon or lime. Use a vegetable peeler to get thin strips of peel (avoid the bitter white pith) and give each strip a good bruising or twist to release the oils)

The last time we made this soup, we added fresh tomato cut into wedges too - I highly recommend that you do the same!

Ingredients:

1 tablespoon cooking oil
1 clove garlic, finely minced
1 teaspoon grated fresh ginger
1/4 red onion, very sliced
1/2 red chili pepper, sliced (optional)
1 stalk lemongrass, bottom stalk only, bruised (substitute with peel of lemon or lime)
4 kaffir lime leaves, torn (substitute with peel of lemon or lime)
14-ounce can coconut milk
1 cup vegetable broth
juice of 1/2 lime
1 tablespoon fish sauce
6 ounces shrimp, peeled and deveined
8 ounces salmon, cut into 1-inch chunks
assorted vegetables, such as bok choy, spinach, snow peas, kale, tomatoes, bell pepper, etc.
1 tablespoon minced cilantro

Directions:

In a wok or soup pot over medium high heat, add cooking oil and swirl to coat. When hot, add in the garlic, ginger, red onion, chili pepper, lemongrass, kaffir and gently cook for about 2 minutes to release the aromas and flavors.

Pour in the coconut milk and broth and let simmer for 15 minutes. Remove the lemongrass, kaffir (or the lemon/lime peel if using) and discard. Season broth with fish sauce and lime juice to taste.

Add shrimp, salmon, vegetables and cilantro. Cook for 3-4 minutes or until the shrimp and salmon is cooked through.

 

 

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

 

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Leftover Turkey Recipe: Halal Cart Style Turkey and Rice with White Sauce http://steamykitchen.com/19511-leftover-turkey-recipe-halal-cart-style-turkey-and-rice-with-white-sauce.html http://steamykitchen.com/19511-leftover-turkey-recipe-halal-cart-style-turkey-and-rice-with-white-sauce.html#comments Mon, 21 Nov 2011 18:39:51 +0000 http://steamykitchen.com/?p=19511 A recipe just like the Chicken and Rice served on Halal Carts in Midtown Manhattan, but using leftover turkey instead!

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My parents will be visiting for a week, they arrive a little later this afternoon. This morning, I headed over to the supermarket to stock up on breakfast items, snacks and stuff for dinner tonight. As I was walking up and down the aisles, I thought, “hmmm, wouldn’t it be a fun idea to buy all the stuff that Mom and Dad *wouldn’t* let us buy when we were kids!???”

Ho-Ho’s!
Ding Dongs!
Spongy white bread!
Doritos NOT on sale!
Brand-name cereals!
4 different kinds of ice cream, NOT on sale!
Choco-Tacos!

My shopping cart was like the mecca of junk food and the hottie bag-boy was like, “You having a party?! Who’s comin’ over!?”

“Uh, my parents.”

Yeah, that’s hot.

I didn’t realize until I got home that my parents aren’t going to touch this junk food (I did end up buying Grape Nuts and nonfat plain yogurt for their breakfast); and I certainly won’t be able to eat all this junk food by myself.

Which means, my BOYS will be eating all that nasty sugar.

But wait….that goes against my house rules and all the hard work training the boys not to buy things not on sale or brand-name cereal because the generic ones in the bag are just the same.

Oh.

***

Those of you here just for the recipe, I’m sorry you had to read through my self-therapy just now :-)

If you’ve visited Midtown Manhattan, you must have seen the food carts featuring Halal-style chicken and rice. Moist, savory chicken pieces are cooked right on the cart griddle, deftly chopped with the side edge of the long, wide metal spatula. The edges of the chicken near that crunchy-crispy-fried stage and then tossed with a white, tangy sauce. This is served over golden-colored and cumin-spiced rice with a side of salad and wedge of flatbread.

The lines at lunch can be excrutiatingly long, as the delicious smell of the chicken being grilled can travel far and wide.

A recipe for Halal Chicken and Rice with White Sauce comes from Serious Eats’ brand new book, Serious Eats A Comprehensive Guide to Making & Eating Delicious Food Wherever You Are. (whew…that was a long title)

But I’m not going to give you *that* recipe just yet – today is about hacking this recipe to use your leftover Thanksgiving turkey – because we all know that next week you’ll quickly tire of turkey sandwiches.

 

Ground Turmeric may be an ingredient you’re not familiar with –

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Halal Cart Style Turkey and Rice with White Sauce Recipe

Servings: 4-6 Prep Time: 10 minutes Cook Time: 30 minutes
Halal Cart Style Turkey with Rice and White Sauce Recipe

Adapted from Serious Eats Cookbook

-If turkey's not your thing, try this with cooked rotisserie style chicken.
-If you can't find Harissa-style hot sauce, regular ol' Tabasco will sub just fine. Serious Eats suggests to toaste the pita or flatbread, but I prefer my flatbread soft and warmed through via the microwave instead. To keep the bread steaming hot (i.e. not dried out), I wrap them in a barely damp towel and then put them in the microwave.
-For Gluten-Free, substitute with GF flatbread of your choice.
-For a healthier version, substitute light olive oil for the butter and use non-fat Greek yogurt and low-fat mayonnaise (or skip the mayo altogether and use Greek yogurt only)

Ingredients:

FOR THE RICE
2 tablespoons butter
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 1/2 cups long grain or Basmati rice
2 1/2 cups chicken broth
salt and pepper
FOR THE WHITE SAUCE
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
1/4 cup chopped fresh parsley
salt and pepper
FOR THE TURKEY
2 tablespoons butter
1/2 onion, thinly sliced
1/2 cup turkey drippings (or chicken broth)
2 pounds cooked, leftover turkey, shredded
TO SERVE
1/2 head iceberg lettuce, shredded
1 large tomato, cut into wedges
1/2 red onion, thinly sliced
flatbread or pita bread, cut into wedges
Harissa-style hot sauce (or hot sauce of your choice, like Tabasco)

Directions:

1. To cook the Rice: Melt the butter over medium heat in a large pot. Add the turmeric and cumin and cook 1 minute. Add the rice and stir to coat. Cook, stirring freqently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth, season to taste with salt and pepper. Raise the heat to high and bring to boil. Cover, reduce to simmer and cook for 15 minutes without disturbing. Remove from heat, keeping the cover on, and let rest for 5 minutes.

2. For the White Sauce, combine all the ingredients together.

3. For the Turkey, heat a large saute pan or frying pan over medium-high heat with the butter. When bubbling, add in the onion and cook for 5 minutes. Pour in the turkey drippings (or chicken broth) and bring to simmer. Add in the leftover turkey and cook for 1 minute just to warm through. Remove from heat, stir in 1/2 of the White Sauce.

4. Wrap the stack of pita bread or flatbread in damp towel. Microwave on medium for 60 seconds to soften and heat through.

5. To serve, divide the lettice, tomato and red onion amongst each plate. Spoon rice onto each plate and top with the turkey. Add a spoonful of the remaining White Sauce onto each plate (you can use this as salad dressing for the salad or just spoon on top of the turkey). Serve with Harissa-style hot sauce.

About Serious Eats book:

(from back cover)

“Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006.

Are you a Serious Eater?

1. Do you plan your day around what you might eat?
2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious?
3. When you daydream, do you often find yourself thinking about food?
4. Do you live to eat, rather than eat to live?
5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie?

Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide.

Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life.

You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite.”

Buy Serious Eats book on Amazon for $18.15

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Chili and Basil Scallops http://steamykitchen.com/19262-chili-and-basil-scallops-recipe.html http://steamykitchen.com/19262-chili-and-basil-scallops-recipe.html#comments Wed, 09 Nov 2011 17:50:03 +0000 http://steamykitchen.com/?p=19262 A recipe for Chili and Basil Scallops by author of Mighty Spice Cookbook, John Gregory-Smith.

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A few months ago, I got an email from “John of Mighty Spice who lives in London” with a really nice message of, “hi, I’m a big fan, I love your blog, I wanna meet you.”

Well, not so blunt like that, it was way more eloquent, poetic and gentlemanly, as any proper Englishman would write. I replied, “Thanks John!” and a couple more generic, non-committal sentences – as um, anytime a handsome, young man emails me wishing to meet me in person, I sort of have an obligation to my husband to not accept random invitations from strangers.

John and I exchanged a few more emails, found out we have mutual friends – double checked back with the friends to make sure John was a-okay and for real (i.e. not stalker!) He checked out, so I finally said, “Okay, I’m speaking at Food Blogger Connect in London in a couple of months. Let’s meet there.”

We ended up actually having a chance to meet in person, over a quick Lebanese lunch and wow, did we have so much in common! We were both talking so fast and furious about food, cookbook, life, wine, travel and blogging that the lunch was over way too soon.

John had *just* come out with his very first cookbook, Mighty Spice and would be coming to America for a book tour. I invited him over to stay at our cottage and just hang out with the family. My boys *loved* Mr. John, and he became part of our family the moment he taught them how to speak with an English accent. :-)

While John was here, I helped him with some television and radio gigs, intro’d him to some amazing people, like Rebecca Brooks, Janis my literary agent and my peeps at Momentum. I know you’ll see more of John – don’t believe me? Watch this pilot!


Mighty Spice Cookbook, , by John Gregory-Smith is available on Amazon!

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Chocolate and Chickens with Steamy Kitchen

I have just finished a crazy book tour of America. It was one of the most amazing experiences I have ever had and I can’t wait to return. My tour took me down to Florida, where for a few nights, I stayed at Steamy Kitchen HQ. I had met Jaden in London, where we chatted about all things delicious over a huge Lebanese feast. I arrived late on a Tuesday night and was greeted by, a then hobbling – due to a Taekwondo injury, Jaden, who had a glass of wine on hand to welcome her British guest! Scott had been on BBQ duty and we had an awesome dinner, with one amazing Kale and Cauliflower Salad. Jaden had arranged for me to make an appearance on Daytime TV, the following morning, and pointed out that I had come a bit underprepared – I had no equipment apart from my food, Doh! After a whip round the kitchen I was ready to rock and the show was a blast!

Jaden had started her epic vegetable garden, complete with real, live, flapping chickens. The guys took me for a closer look and it became very clear that I was useless at holding chickens! I live in central London and the only nature that comes my way is the occasional tree or what I find in the food market. Every time I was given one of the chickens to hold, they would sense my uselessness, flap off and carry on scratching away with their mates.

That night we had a delicious, alfresco Mexican dinner, complete with chicken, salsas, salads and yummy cheese. After dinner and a few beers my sweet tooth kicked in and I was in desperate need of some chocolate. Well, once again, staying with a high profile food blogger paid off. I was presented with a sack load of chocolate to eat – by the way, I ate all but a few squares, which I left in the little fridge, sorry!

The next day was a blur; up at 4am to catch a flight to Charlotte NC for a show, back to Tampa and 2 hour drive to Orlando to prepare for The Daily Buzz. It was so nice returning “home” to the Hair’s house, where we had a wonderful spaghetti and meatball dinner, with lots of lovely parmesan cheese! It was a delicious end to a wonderful few days.

Jaden, Scott, Nathan, Andrew and Coco thanks so much for having me, showing me the fish, turtles, chicken, for all the laughs and great food! Come over and see me soon in London!

In the meantime, enjoy this Chili and Basil Scallops recipe from my new book, Mighty Spice.

~John, Mighty Spice

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Chili and Basil Scallops

Servings: serves 4 Prep Time: 10 minutes Cook Time: 5 minutes
Chilli Scallop Recipe

Recipe by Mighty Spice Cookbook author, John Gregory-Smith

For many years my brother Tom has been a loyal eating companion of
mine, a wingman, who loves his food and is also real fun to go out with.
Annoyingly he’s moved to Hong Kong with his lovely wife Rachel to live,
which makes dinner a bit more difficult to organize. Tom’s first choice
whenever we do get to go out is something with scallops, so these
beautiful, Asian-inspired scallops are here to keep him happy. Now all
he has to do is cook them for me.

Ingredients:

2 tablespoons vegetable oil
4 garlic cloves, finely chopped
2 red chilies, seeded and finely chopped
1 red onion, thinly sliced
1 pound 2 ounces scallops, with
or without roe attached
1 tablespoon light soy sauce
1 tablespoon fish sauce
1/4 teaspoon sugar
1/2 teaspoon coarsely ground black
pepper
2 large handfuls basil leaves, roughly
chopped

Directions:

1) Heat the oil in a large wok over high heat. When smoking hot, chuck in the garlic
and red chilies and stir-fry 30 seconds, or until fragrant. Add the onion and stir-fry
1 minute, then tip in the scallops and stir-fry 1 to 2 minutes longer, or until the
scallops start to turn golden at the edges.
2) Pour in the soy sauce and fish sauce and sprinkle in the sugar and black pepper. Mix
well and stir-fry 1 minute, or until the scallops are just cooked through and tender.
Throw in the basil leaves, mix well and serve immediately. You can use scallop shells
for presentation, if you like.

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Warm Bacon Potato Salad http://steamykitchen.com/18741-warm-bacon-potato-salad-recipe.html http://steamykitchen.com/18741-warm-bacon-potato-salad-recipe.html#comments Thu, 06 Oct 2011 15:10:12 +0000 http://steamykitchen.com/?p=18741 One of my husband's favorite salads in the world - this Warm Bacon Potato Salad is a showstopper.

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A couple of years ago, my husband, Scott, asked me to make a potato salad. He’s not a man who asks very often for something so specific, 95% of his requests center around the one-syllable, “meat” so I took his request pretty seriously.

I’ve always considered potato salad one of those “filler sides” that come with your lunch order at a deli – it’s cheap, easy to make and generally all taste the same. The gloppy, mayo-heavy version that comes in a plastic tub is nothing to brag about, nothing to complain about, it’s just there next to your sandwich.

So I set out to make a version of potato salad that would be show-stopping memorable and that I actually could brag about. The first step was to do away with boiled potatoes, which have very little taste (except when mashed with loads of butter and drenched in gravy — but that’s an entirely different recipe), and instead roast them, which gave them a deeper, nuttier taste and a crisp-brown crust on the sides.

I definitely wanted to pair them with loads of warm chopped bacon, this was going to be a potato salad served warm with salty bacon that had just come from the skillet.

Instead of mayonnaise, I went lighter and made a tangy vinaigrette out of red wine vinegar, mustard and the bacon drippings. Toss it all together at the last minute, right before serving.

Bingo! It was all sorts of perfect, my husband had thirds of the warm potato salad and nearly forgot about the “meat” on his plate. So much for the salad being merely a side, it’s been one of my most requested dishes by my family and friends. You know you’ve got a winner when people rotate their dinner plates so that the warm potato salad stands closest, right in front.

Warm Bacon Potato Salad Ingredients

Here’s what you will need for the salad:

 

How to make Warm Bacon Potato Salad

Toss the potatoes with olive oil then spread them onto a baking sheet, making sure they are all in one layer. Then roast, in the oven, for about 25 minutes.

When done, the potatoes should be golden brown and a fork or knife will be able to pierce them easily.

Over medium heat, add bacon and cook for about 2 minutes. Then, add in the garlic and red onion.

Saute for another few minutes until the bacon is nice and crisp.

Now, make the vinaigrette. Whisk together the vinegar, mustard, salt and pepper, and then add the bacon, onions and garlic, including all the drippings. Toss the vinaigrette with the roasted potatoes and a few green onions and serve warm.

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Warm Bacon Potato Salad

Servings: serves 4-6 Prep Time: 10 minutes Cook Time: 35 minutes
warm-bacon-potato-salad-recipe-97971

Ingredients:

2 pounds red potatoes, quartered
2 tablespoons olive oil
8 ounces bacon, cut into 1" pieces
1 clove garlic, minced
1/2 red onion, chopped
1/4 cup red wine vinegar
1 tablespoon grainy mustard
salt and pepper
1 stalk green onion, chopped

Directions:

1. Preheat the oven to 375F. On a baking sheet, toss the potatoes with the olive oil. Roast for 25 minutes or until tip of knife pierces potato easily.
2. Heat a skillet on medium heat. Add the bacon and cook for 2 minutes. Then add in the garlic and the red onion. Saute for an additional 3 minutes until the bacon is crisp.
3. In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in the bacon, garlic and onions, including all of the bacon drippings. Add in the roasted potatoes and the green onions. Toss gently and serve immediately.

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Ketchup from Scratch: Indian Spiced Ketchup Chutney http://steamykitchen.com/17682-ketchup-chutney-recipe.html http://steamykitchen.com/17682-ketchup-chutney-recipe.html#comments Sat, 13 Aug 2011 06:36:13 +0000 http://steamykitchen.com/?p=17682 A step-by-step recipe for Indian spiced ketchup chutney from Food Network Star Aarti Sequeira.

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 I want you to meet a friend of mine, Aarti — though you’ve probably have seen her mesmerizingly happy smile on the Food Network already as she was the winner of The Next Food Network Star last year!

Aarti and I used to create cooking videos together with Good Bite (remember this Miso Soup?!) That was about 2 years ago, before Food Network discovered her and I’m so proud to announce that today, Aarti launches her brand new show, Aarti Party!

We’re sharing one of her recipes from Sunday’s show, Ketchup Chutney from scratch, a perfect compliment to your cheese plate or to slather on your burger. Make your own ketchup!? Absolutely! It’s a chunky, warmly spiced version of our All-American favorite condiment.

Here’s what Aarti emailed me when she suggested we try this recipe, “Alright, so I was thinking that a good recipe to share might be my “Ketchup Chutney”.  It’s a classic example of what I’m trying to do — introduce people to Indian flavours through the foods they recognise and love.  Ketchup, a condiment found in nearly every American fridge, is actually a chutney… which most people think of as an Indian invention.  Cool, huh?  So I make mine from scratch, which takes about 20 minutes, and it doesn’t have any stinky preservatives or high fructose corn syrup in it.  Plus, it’s got some gusto… packed with brawny Indian flavours like mustard seeds, cumin seeds, garlic and ginger (of course), garam masala and a little turmeric.”

Enjoy not only the recipe but a little Q&A with Aarti! Big thanks to Adam and Joanne for cooking the amazing recipe! ~Jaden

***

Tell us a little bit about life before Food Network Star, how has life changed since?

Well, before Food Network Star, my husband and I were scraping by on his unemployment checks (thank Goodness for those, or else I’m not sure what would have happened).  While that was really hard, what was harder was not knowing what I wanted to do with my life – my husband has always known that he wanted to be an actor, since he was 4 years old, and he’s great at it… but I didn’t feel like I had a clear talent, something that I felt really unquestionably passionate about.  Winning Food Network Star, heck COMPETING on FNS uncovered this passion that I never knew existed, or perhaps knew was there but never felt like I had anything to offer in that arena (cooking show host).  It is such a gift.  I wake up every morning thanking God for this new career.  I have received emails from people who either watched the competition or my cooking show now, that I would like to print out and frame – I never dreamed that I’d be able to touch people’s lives in this way.  It’s really breathtaking.

Where does your love of cooking come from, how about your love of teaching us about it?

I think we all ache for connection to each other… real, lasting connections that touch from the inside out.  Food is one way to do that.  I have NEVER been one of those eat to live types of people.  I live to eat.  And I live to eat with people, break bread with them – something magical happens when you do that.  You’re kind of bonded forever.  Whether it’s a first date, a special birthday, a comforting plate of food shared by two people in mourning… I just love that.  I think that’s where my love of cooking comes from.  That, and a really healthy appetite, that started from before birth – I was 10lbs when I was born!!

What is a day like in the life of a Food Network Star? How long will an episode take to shoot?

I spend a couple of months coming up with show themes and recipes, testing them and re-testing them.  When it’s time to shoot, we shoot 13 episodes in about 10 days – 1.5 episodes a day, with an extra few days to shoot the party scenes featuring my real friends and family.  I start at about 7am, with two hours in hair and makeup (yup, I need that much work!), then we start shooting at about 9am, and we go until about 730pm.  The shoot days are exhausting (I had no idea how much energy you need to be “perform”) but invigorating.  I love the production team that makes my show – they are fonts of knowledge and talent, and I can feel the cogs in my head turning just a bit faster when I’m around them.

How do you come up with recipes for Aarti Party?

Well, I eat a lot.  Ha!  But seriously, what joy to know that whenever I eat out, it’s for inspiration!  LA has some of the freshest and most creative food around.  I love finding new flavour combinations that I never knew worked together.  Then there’s old family favourites I can’t wait to share.  And, I take requests!  I often ask people on my Facebook fan page what they’d like to learn to make.  My fans (um, it’s still so crazy that I can say that!) are awesome.

What is your favorite comfort food or indulgence?

Ice cream, ice cream, ice cream.  One of the first presents that we bought for ourselves after I won was an ice cream maker, so that I could make ice cream whenever I wanted.  I am slowly working my way through David Lebovitz’s The Perfect Scoop.  I wasn’t allowed a lot of dessert growing up, because I was such a portly child, and so the thrill of eating a big bowl of ice cream hasn’t gotten old yet.  HA!

What is in your fridge right now?

We’re moving house right now so it’s mostly condiments: fig butter, sriracha, homemade apple-ginger chutney, some carrots, turnips and beets that I pickled, aged gouda, leftover chicken curry with apricots that I’m perfecting, a bottle of green Kombucha and some gluten-free beer.  I’m all over the place!

Aarti’s Burger Station Epsidoe will air on The Food Network 9am/8c Saturday, August 13, 2011!

making ketchup chutney

Ketchup Chutney comes together quite quickly, so we found it best to slice, dice and measure out everything in advance.

First, thinly slice 3 cloves of garlic.

Then, finely dice one medium onion.

And finally, use a microplane to grate about a 1-inch length of fresh ginger. You could also peel, then mince, but we found this method to be a bit easier. (The peel of the ginger gets pushed back from the microplane when grating).

Next, get all those spices ready! Aren’t the colors just beautiful?

Then, measure out the wet ingredients and make sure some salt is handy for later.

Making the chutney is easy. First, start with a medium saucepan. Aarti says to warm the oil over medium-high heat until nearly smoking, then toss in the mustard and cumin seeds.

Since the oil is so hot, they might start to jump around the pan a bit, so having a lid near by to make sure the seeds don’t all jump ship is a good idea. Just cover until the popping stops.

Next, add the onion, ginger and garlic to the pan.

Saute for 10 minutes or so until the onions are softened and just start to brown. Just watch the ginger does not burn.

Now, toss in the turmeric, garam masala and paprika. Stir well and cook for about 30 seconds.

Now, add the apple cider vinegar. Stand back when you do this, the fumes can be a bit overwhelming. Cook until the vinegar has reduced by about half.

Add in one 14.5 ounce can of diced tomatoes, liquid and all.

Then, the molasses.

And season with some salt and freshly ground black pepper.

Allow the the chutney to cook at a generous simmer for about 10 minutes – it will thicken nicely. If you would like, Aarti says you can puree the chutney, but we chose to keep it as is, we liked the texture. Just cool, jar and store in the refrigerator. We served a dollop of chutney on some sharp cheddar cheese and crusty bread, but you could certainly slather some on top of a burger, sandwich or anything else you desire.

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Ketchup Chutney

Servings: about 3 cups Prep Time: 10 minutes Cook Time: 20 minutes
ketchup-chutney-burger-recipe

Recipe by Aarti Sequeira of the Food Network Show, Aarti Party.

Ingredients:

3 tablespoons canola or grapeseed oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
1 medium red onion, finely diced
3 cloves garlic, thinly sliced
1-inch thumb ginger, minced
½ teaspoon turmeric
½ teaspoon garam masala
½ teaspoon paprika
¼ cup apple cider vinegar
1 14.5-ounce can diced tomatoes
2 tablespoons molasses
½ teaspoon kosher salt
Freshly ground black pepper

Directions:

1) Warm oil over medium-high heat in a medium saucepan, until nearly smoking.
2) Keep your lid handy. Add the mustard seeds and the cumin seeds; they should start enthusiastically popping upon contact with the oil, so cover the pot until the spluttering subsides.
3) Add the onions, garlic and ginger. Saute until softened and just starting to brown, about 10 minutes.
4) Add turmeric, garam masala and paprika. Stir and cook about 30 seconds. Then add the vinegar (standing back so you don’t inhale the fumes!), and cook until vinegar has reduced by about half.
5) Add tomatoes, molasses, salt and lots of freshly ground black pepper. Stir, bring to a boil, then cook at a generous simmer about 10 minutes until thickened. You can puree it if you like. Set aside to cool, then jar. Store in the refrigerator, ready for your next burger or sandwich or grilled meat or or or...!

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Flank Steak with Bloody Mary Tomato Salad Recipe http://steamykitchen.com/17610-flank-steak-with-bloody-mary-tomato-salad.html http://steamykitchen.com/17610-flank-steak-with-bloody-mary-tomato-salad.html#comments Tue, 09 Aug 2011 18:45:11 +0000 http://steamykitchen.com/?p=17610 Step by step photos for Flank Steak with Bloody Mary Tomato Salad Recipe.

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flank-steak-bloody-mary-tomato-salad-0481

A boozy salad!? Welll, yes (bloody mary!) and no (there’s no alcohol). Though I’m sure those who want a real boozy salad would find a way to insert a little vodka into this Flank Steak with Bloody Mary Tomato Salad recipe — or just swing back a shot as an apertif — ooooohhhweeeee!!

I spied this recipe on Bon Appetit’s website, then saw that another friend had also made it – there was no way I was going to let summer end without making a bloody mary tomato salad!

The Steak

Well, use whatever you want! I used flank steak, though skirt steak would be just as great. If you’re using flank or skirt, I like to grill, slice all of the steak and then serve the steak sliced. It’s important to cut the flank or skirt steak ACROSS the grain (see tutorial)

Any other cut of steak, such as sirloin, you can just serve whole, like a regular steak.

Flank Steak with Bloody Mary Tomato Salad Recipe - Use any cut of steak

Grill the steak to your liking and then let it rest while you make the Bloody Mary Tomato Salad.

Bloody Mary Tomato Salad Recipe

The ingredients for the salad is what you’d expect – the same stuff that goes into a bloody mary minus the booze:

Flank Steak with Bloody Mary Tomato Salad Recipe - Salad ingredients

 

The first step is to make a quick-pickle with the onions – it helps tame the bite of the onion, softens the onion and pickled onions are always a win in my book. Just pour some of the olive brine (juice) in a small bowl with very thinly sliced red onions:

Flank Steak with Bloody Mary Tomato Salad Recipe - quick pickle of onions

You’ll want to cut your celery really thin – here’s what I did. First run the vegetable peeler a few times on the celery just to get rid of any stringies. Then slice the celery into thin slices at a VERY steep diagonal. This gives you very tender celery – no stringies!

Flank Steak with Bloody Mary Tomato Salad Recipe - Cut Celery thinly

Combine the tomatoes, celery, celery leaves and add in the red onion WITHOUT the brine (just lift the onions up with a fork or use your hands), but you’ll save the brine to make the dressing, so don’t throw it away!

Flank Steak with Bloody Mary Tomato Salad Recipe - Add onions

In the brine bowl, add in the dressing ingredients and whisk.

Flank Steak with Bloody Mary Tomato Salad Recipe - Whisk dressing ingredients

Pour over salad and toss well.

Flank Steak with Bloody Mary Tomato Salad Recipe - Pour dressing over salad

Done.

Flank Steak with Bloody Mary Tomato Salad Recipe - Salad

Serve over your steak.

Flank Steak with Bloody Mary Tomato Salad Recipe - Serve salad over steak

More Recipes to Explore

Perfect Prime Rib Recipe with Red Wine Jus (Steamy Kitchen)

1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie (Steamy Kitchen)

Grilled Steak and Tomato Salad with Rum Vinaigrette (Steamy Kitchen)

Steak Recipe: Turning Cheap “Choice” Steak into Gucci “Prime” Steak (Steamy Kitchen)

Flank Steak Stir-Fry with Asparagus and Red Pepper (Simply Recipes)

Pan-Grilled Flank Steak with Soy-Mustard Sauce (MyRecipes.com)

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Flank Steak with Bloody Mary Tomato Salad Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
flank-steak-bloody-mary-tomato-salad-0481

Adapted from Bon Appetit
If you don't have celery seeds, feel free to use celery salt, however go light on using the olive brine in the salad dressing.

Ingredients:

FOR THE STEAK:
2 pounds flank steak (or use steak of your choice)
salt and freshly ground pepper
FOR THE SALAD:
1/4 red onion, very thinly sliced
1/4 cup olives, chopped + 2 tablespoons olive brine
1 pint cherry tomatoes, cut in half
2 stalks celery, sliced very thin and diagonally + handful of plucked celery leaves from the tops
2 teaspoons Worcestershire sauce
1/2 teaspoons prepared horseradish
Few shakes of Tabasco sauce
2 tablespoons extra virgin olive oil
1/2 teaspoon celery seeds
Freshly ground black pepper

Directions:

1. Prepare the quick onion pickle first. In a small bowl, combine the red onion with the olive brine (or juice). Let sit for 10 minutes while you prep the rest of the recipe.

2. Preheat the grill to high heat. Grill the steaks 5-7 minutes on each side for medium-rare. Season the steaks immediately with salt and pepper. Let the steak rest while you prepare the salad.

3. In a large bowl, combine the chopped olives, tomatoes, celery and celery leaves. Add the red onion to the salad, leaving olive brine in the small bowl.

4. To create the dressing, whisk together the remaining ingredients into the olive brine. Season with black pepper. The dressing should be tangy, salty and however spicy you'd like! Add additional olive brine (for more salt), horseradish or hot sauce if desired.

5. If you're using flank or skirt steak, slice the steak ACROSS the grain. Serve steak with the Bloody Mary Tomato Salad.

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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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Slow Cooker Vietnamese Chicken Pho Ga http://steamykitchen.com/13332-slow-cooker-vietnamese-chicken-pho-ga.html http://steamykitchen.com/13332-slow-cooker-vietnamese-chicken-pho-ga.html#comments Fri, 21 Jan 2011 22:53:54 +0000 http://steamykitchen.com/?p=13332 Cook Vietnamese chicken pho in a slow cooker! From cookbook author Jaden Hair.

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Bon Appétit and I are celebrating slow cookers this month — I’ve created three incredible slow cooker recipes for them, Slow Cooker Vietnamese Pho Ga Noodle Soup; Slow Cooker Cedar Planked Salmon and Slow Cooker Moroccan Lamb Stew. Oh, and if you don’t have a slow cooker, guess what? Bon Appétit is giving away a $150 KitchenAid Slow Cooker to one lucky duck.

For the full recipe for Slow Cooker Vietnamese Chicken Pho Ga Noodle Soup, head over to Bon Appetit. I’ll go into more detail about 3 of the secrets to the recipe.

Slow Cooker Vietnamese Chicken Pho Ga Noodle Soup

Vietnamese Slow Cooker Chicken Pho Ga Recipe

Secret #1: The Moist Chicken

See how moist and tender that chicken is? The secret is to separate your chicken. Chicken bones and parts for the broth; and 1 chicken breast reserved for slicing and eating with your Pho Ga.

The chicken bones and parts go into the slow cooker to make the soup.

The chicken breast is thinly sliced and poached just before serving – cooks in 3-4 minutes. If I had cooked the chicken-for-eating in the slow cooker, it would be flavorless and tough. All of the flavor would have transferred into the broth….and chicken cooked for hours on end in a slow cooker ends up chewy and tough.

Secret #2: Size Matters

Let’s talk about the Pho Ga soup for a bit. I add 2 pounds of chicken parts, whole coriander seeds, half an onion, ginger slices, whole cloves, star anise, and a bundle of cilantro.

Of the 2 pounds of chicken, 1/2 pound of that should be wing tips. Most slow cooker have capacity of 7 quarts. The chunkier the chicken, the less room you have left for broth.

Chicken wing TIPS (the section that really has no meat anyways) have maximum flavor, minimum size. That’s why I love using wing tips. Or chicken feet, if you can find them (did I hear someone squeal?! chicken feet is great for soup!) So remember, size matters. A 7-quart slow cooker will make enough Pho Ga soup for 4 big bowls.

After taking out the big chicken parts, I’ll strain through cheesecloth just to ensure that the broth is clean and clear. For cooking noobs, here’s something to remember. Anytime you are cooking raw chicken in simmering water, you’ll get quite a bit of “white stuff” in the water. Don’t be afraid of it, it’s just chicken protein. If you have time on your hands, you could parboil the bones first in a stock pot, discard water (and “white stuff”) and then proceed with the recipe. But if you have time on your hands, you could just make Pho Ga without the slow cooker.

Straining the broth gives you golden, richly colored, clean soup.

Secret # 3: The Noodles

Soak the dried noodles in COOL water first then DRAIN. This helps makes them pliable, soft and cook better.

To cook the noodles, bring a pot of water to boil and then put the cool drained noodles into the hot water and simmer for 1 minute. After 1 minute — the noodles are DONE!!! That’s it. Don’t overcook the rice noodles, they’ll get too soft and soggy.

Oh and a note on why I boil my noodles in water instead of the pho ga broth we made? Well, I always boil my noodles and pasta separately from my precious soup. That’s because dried noodles/pasta tend to have excess starch that boils out into the water (that’s why boiled pasta water is murky) and many times the dried noodles might have itty bitty weevils or dirt particles that I just don’t want in my soup.

Not so secret secret:

I love garnishing with shaved onions, fresh bean sprouts, cilantro and a squeeze of lime. No Sriracha or Hoisin for me, though many people do enjoy those condiments in their Pho Ga, I think it totally overpowers the beautiful broth.

For the full recipe for Slow Cooker Vietnamese Chicken Pho Ga Noodle Soup, head over to Bon Appetit.

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Tomato Herb Pasta http://steamykitchen.com/11308-tomato-herb-pasta.html http://steamykitchen.com/11308-tomato-herb-pasta.html#comments Wed, 29 Sep 2010 17:10:10 +0000 http://steamykitchen.com/?p=11308 Tomato Herb Pasta recipe from Southern Living 1001 Ways to Cook Southern — recipe on Steamy Kitchen on TLC.

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Tomato Herb Pasta recipe from Southern Living 1001 Ways to Cook Southern — recipe on Steamy Kitchen on TLC.

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