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 Jul 2015 17:57:41 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 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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How to Make Kimchi http://steamykitchen.com/16043-how-to-make-kimchi-recipe.html http://steamykitchen.com/16043-how-to-make-kimchi-recipe.html#comments Tue, 14 Jun 2011 13:00:18 +0000 http://steamykitchen.com/?p=16043 Learn how to make authentic Korean Kimchi recipe with step by step video from Amy Kim of Kimchi Mom.

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I. LOVE. KIMCHI. I love it on rice, in tacos (and just for the record, I did this before Kogi even!), I love it with seaweed, rice and spam (okay, don’t roll your eyes….it’s GOOD!), in soups (Kimchi Jigae) and to spice up midnight instant noodles. But I’ve never made kimchi myself before, which is why i asked Amy Kim of Kimchi Mom to help me out and teach you all how to make kimchi! She’s even made a little video to show you. ~jaden

***

I’m Amy Kim of Kimchi Mom, and my blog is a collection of stories and family recipes from my kitchen. As a kid, I watched my mom cook Korean food everyday but never paid attention to any of it even when she tried to teach me (ah, those teen years). But I do remember being at the dinner table every night at 5 o’clock and having totally consumed dinner 20 minutes later. Yes, it was that good! Fast forward to a couple of years ago. My parents stayed with us for several months to help when my second child was born. And by “help”, she cooked! The dishes she made were flavorful, easy to make, and most importantly, voraciously devoured by my toddler son! I was intent on learning how to make these dishes and Kimchi Mom was born!

I am still a newbie when it comes to making kimchi. Growing up, I watched my mom make green cabbage kimchi every couple of months, and as with every dish she ever made, no measuring implements were used. I had always wanted to make a batch from scratch, and so I called my mom last summer and asked her to measure all the ingredients the next time she made her own batch of kimchi.  I was surprised at how easy it was to assemble everything, but it certainly took a few tries to get the desirable flavors. As for my mom, her recipes have evolved over the past 40 or so years as various ingredients were made more accessible and also because, well, she likes to experiment. So this recipe for mak kimchi is her latest, and I think one of her best kimchi recipes.

There are essentially two types of cabbage kimchipoggi kimchi and mak kimchiPoggi kimchi is nappa cabbage kimchi where the cabbage is seasoned whole and sliced when ready to be eaten. Its presentation is “prettier” when served in tidy little stacks, and it lasts longer than mak kimchi mostly because of the way it is packed and stored in the jar. Mak kimchi is the more “casual” counterpart to poggi kimchi. The cabbage is cut into slices before it’s seasoned. It’s much easier to make – everything is thrown in together versus carefully layering the seasoning and cabbage leaves – and the presentation is certainly not as formal as poggi kimchi .

The recipe detailed below is a variation on my green cabbage kimchi recipe. The components for the sauce are essentially the same, but instead of the rice purée (my grandmother’s touch), I used sweet rice flour paste. Although my kimchi-making experience is limited, I believe this paste has made ALL the difference. The resulting kimchi juice is smooth, balanced, and luscious. I could drink this red elixir. Oh yes I could! I also found that this glutinous component has made a marked difference in my kimchi jigae and kimchi fried rice.

I also made a video on how to make mak kimchi, and you’ll see how easy it is. I now make my own kimchi at least once every couple of months! Every time I’ve made kimchi, it comes out slightly different each time, so it’s critical to adjust the seasoning of the sauce before incorporating everything together. Enjoy the video!

How to make kimchi – recipe video

 

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Mak Kimchi Recipe

Servings: Yields about a gallon Prep Time: Cook Time:
cabblage-kimchi-recipe

Mak Kimchi Recipe by Amy Kim of Kimchi Mom.

Ingredients:

7 lbs. of napa cabbage
about 1/3 cup kosher salt
1 cup sweet rice flour (Mochiko is a popular brand)
2 cups water
3/4 cup red pepper flakes, medium coarseness
1/4 cup chopped saewoo jjut (salted shrimp)
3 tablespoons fish sauce
A scant 1/2 cup sugar
5-7 green onion stalks, chopped
2 oz. ginger (2-inch long, 1-inch diameter piece), minced
8-9 medium garlic cloves, minced
3 medium carrots, julienned
1 medium-sized daikon or 1 small mu (Korean radish), thinly sliced in 2-inch sections
water

Directions:

Preparing the sweet rice flour paste:

Whisk together the sweet rice flour and water in a small saucepan. Keep whisking the mixture until bubbles form on the surface. Once this occurs, take the saucepan off the heat and set aside to cool.

Preparing the cabbage:

Discard any wilted or discolored leaves. Starting at the base of the stem, cut the cabbage about one-third of the way down. Then pull apart the cabbage halves to completely separate them. Do the same with the halved portions - cut and pull apart. Repeat for all the cabbage heads. At this point, you can give the quarters a quick rinse under running water and shake off any excess water.

Trim the core at a diagonal. Cut the quarters into 2-inch wide pieces and place in an oversized bowl (I used a 12 qt. bowl) or use a couple of large bowls. Sprinkle generously with salt. Alternate layers of cabbage and salt. Once all the cabbage is cut, give the cabbage a toss and sprinkle more salt on top. Place a weight on top of the cabbage. Two dinner plates works well for me.

Let the salted cabbage sit for at least 3 hours. Don't worry if you go over (in the video, I let mine sit overnight since I couldn't tend to it at 3 hours). After 1 hour, give the cabbage another toss.

Preparing the sauce:

While the cabbage is close to being ready, prepare the red pepper sauce. In a medium bowl, mix kochukaru (red pepper flakes), water, saewoo jjut, fish sauce, green onions, sugar, ginger, garlic, rice flour paste, and about a 1/2 cup water. Mix thoroughly. Taste. It should be balanced – not too salty, not too fishy, not to spicy and not too sweet. Adjust seasonings at this point. The consistently should be akin to very thick batter. Add a bit more water if necessary. Mix in carrots and radish. Set aside.

Once the cabbage is ready (the volume of the cabbage should have decreased, and it should be a bit wilted), rinse the cabbage under cold running water and let drain in a colander. Once drained, place the cabbage in a large bowl.

At this point you may want to put clean plastic gloves on especially if you have sensitive skin. Add the sauce to the cabbage. Thoroughly mix the sauce and cabbage and make sure every piece of cabbage is coated with the red pepper sauce. Taste. If it needs more salt, add a bit of fish sauce. But you don’t want it to be too salty.

Transfer the cabbage mixture into a large glass jar. Press down on the cabbage as you are filling the jar. Leave about 1-inch of space from the top.

Don’t throw the empty bowl in the sink just yet. Pour in about 1 cup of water into the bowl. Add about a teaspoon of salt to start, and stir. Swirl the water around to make sure you get all the remaining pepper mixture. Taste. Again, you don’t want it too salty – just a hint of salt. Fill the jar with the water until it barely covers the cabbage.

Press down on the cabbage again and make sure the liquid has made its way throughout the jar. Close the lid tightly.

Leave the jars at room temperature** for about a day away from direct sunlight. I leave mine out for about 24-30 hours. This is when the magic happens. You may want to place the jar in a shallow bowl or plate in case there is leakage.

After those 24 or so excruciating hours, sample the kimchi. There should be a slight tang. At this point it is ready to be refrigerated. You can eat the kimchi right away, but I prefer to wait at least a week to indulge. The kimchi will continue to ferment at a much slower pace in the refrigerator and will keep for about 4 weeks. The kimchi will turn really sour at this point and if you have any left in the jar, it will be perfect for jigae, fried rice, ramen or jun.

**What is “room temperature”? Wikipedia says it’s the temperature indicated by general human comfort, about 68°F to 77°F.

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Flank Steak with Goat Cheese on Toast http://steamykitchen.com/14806-flank-steak-on-goat-cheese-toast.html http://steamykitchen.com/14806-flank-steak-on-goat-cheese-toast.html#comments Fri, 01 Apr 2011 14:02:20 +0000 http://steamykitchen.com/?p=14806 While we were in Mexico for Food Blogger Camp back in February, I got a sneak peek at the photos that my good friends, Todd and Diane of White on Rice Couple shot of Cristina Ferrare’s new cookbook. I’m sure you heard of Cristina – she’s got a cooking show, “Big Bowl of Love” on the Oprah Winfrey Network. Diane ...

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While we were in Mexico for Food Blogger Camp back in February, I got a sneak peek at the photos that my good friends, Todd and Diane of White on Rice Couple shot of Cristina Ferrare’s new cookbook. I’m sure you heard of Cristina – she’s got a cooking show, “Big Bowl of Love” on the Oprah Winfrey Network.

Diane and Todd shot all the recipe photos as well as “lifestyle” shots – i.e. a dinner party with friends – if you have a chance to pick up this book, please do. Not only is it chock full of gorgeous food shots (every recipe has a photo) but the recipes featured are non-fussy — what I call “easy sophistication.”

I’ve got so many recipes bookmarked that this book will keep me busy for a while. Today’s recipe, Flank Steak with Goat Cheese on Toast, is inspired from the book. I had originally planned these for a Spanish Tapas party my friend, Wendy was hosting, but we ended up with an obscene amount of food, so I kept the marinating steak in the refrigerator and made the dish the following day.

***

Our Spanish Tapas Party

While Tom’s prepping his dish, Wendy and her sister in law, Kelly are the background with Spanish cookbook in hand reading the recipe.

Tom and his wife, Patty – right here smiley-happy next to the cheese – own the Tae Kwon Do studio that the boys and Scott go to. And yes, the boys can kick mama’s butt.

This was just appetizers….by the time dinner was ready, the entire table was full of food. Most of the dishes were Spanish tapas – we had some wonderful Spanish Tapena wine to go with our dinner party, courtesy of the winery. Tapena wines has recently gotten some amazing reviews and awards – the 2011 Monterey Wine Competition awarded them Import Wine of the Year.

While boys were outside fishing, the gals hung out by the apps and wine.

Tom made these crispy-light rice cakes topped with manchego cheese. I never knew he had this cooking talent!

Even Andrew loved the Manchego Cheese wrapped with Jamon Serrano  — hungry after fishing!

After dinner? A single malt scotch tasting in the ultimate “man cave” – complete with leather chairs, cigars, deer heads (Shawn goes hunting once a year) and bull-horn chandelier.

I encouraged Scott to write a post on Scotch tasting, it would be his first-ever post on Steamy Kitchen. He declined until I told him that if he starts a “Scott’s Scotch Corner” on Steamy Kitchen, all his scotch would be a “business expense”

Look for a post from him soon.

***

Flank Steak on Goat Cheese on Toast

The flank steak is marinated in red chili flakes, smoked paprika, olive oil, salt and pepper.

Toppings included goat cheese, roasted red bell peppers and a balsamic fig and onion “jam” that I found at the market.

You can substitute with any sweet-savory jam or chutney. Mango chutney would be wonderful too. I have a list of recipes for jams at the end of the post.

Slice the roasted red bell pepper thinly.

Here’s the grilled flank steak. Notice the grain running left to right? (not the grill marks, but the grain of the meat)

Slice ACROSS the grain.

Slice as thin as you can – the steak is easier to eat!

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Flank Steak with Goat Cheese on Toast

Servings: 6 Prep Time: 10 minutes Cook Time: 15 minutes
Flank Steak Goat Cheese Tapas Bruschetta Recipe

Ingredients:

1 tablespoon smoked paprika
2 teaspoons red chili pepper flakes
2 tablespoons olive oil
salt and freshly ground black pepper
1 1/2 pound flank steak (or skirt steak)
One 8-ounce jar roasted red bell peppers, sliced
6 ounces goat cheese
1/2 cup fig jam (or your choice of jam/chutney)
1-2 loaves baguette

Directions:

1. In a resealable bag, mix together the paprika, pepper flakes, olive oil, salt and pepper. Add the steak, seal bag and refrigerate up to overnight.

2. To cook the flank steak, heat a grill pan over high heat. Grill the flank steak, turning once, about 8-10 minutes total for medium-rare. Let steak rest before slicing.

3. While the steak is resting, slice the bread into thin slices. Toast the bread in the oven if you'd like.

4. Slice the steak very thinly (as thin as you can) ACROSS the grain. Top each toast with goat cheese, steak, a couple of red bell pepper slices and/or small spoonful of fig jam.

 

Other Recipes

Fig Jam Recipe – Anh’s Food Blog
Spicy Fig Orange Microwave Jam
– Simply Recipes
Fig Jam Four Ways – Love and Olive Oil
Spanish Mussels with Green Sauce – Hunter Angler Gardener Cook
Pimientos piquillos rellenos de bacalao en salmorejo
– Hedonia
Espinacas con Garbanzos – Spinach and Chickpeas – Smitten Kitchen
Ensaimadas – Delicious Days
Albondigas Soup Recipe – Simply Recipes
Apartment Therapy’s 9 Classic Spanish Dishes
Tortas de Patatas – Smitten Kitchen
Morcilla Stuffed Squid – We Are Never Full
Sangria – Live to Eat
Mango-Mint Gazpacho – The Perfect Pantry
Oven Baked Tortilla Espanola – The Perfect Pantry

Spanish Tapas Party Giveaway!

I’m giving away a Spanish tapas party with Tapena wines – come enter the giveaway!

 

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Carolina Barbequed Pulled Pork Sandwiches with Spicy Tangy Slaw http://steamykitchen.com/4404-barbequedpulled-pork-sandwiches-recipe.html http://steamykitchen.com/4404-barbequedpulled-pork-sandwiches-recipe.html#comments Thu, 09 Jul 2009 03:23:30 +0000 http://steamykitchen.com/?p=4404 Yesterday, Dr. BBQ andI tag-teamed on a Daytime segment. Ray brought his Big Green Egg to the roof of the studio end filmed a segment on pulled pork sandwiches, western North Carolina style. This thing really does look like a muppet character with its mouth wide open, huh!? GIMMEEEE PORK….. That above right there in the mouth of the Egg ...

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dr-bbq-31

Yesterday, Dr. BBQ andI tag-teamed on a Daytime segment. Ray brought his Big Green Egg to the roof of the studio end filmed a segment on pulled pork sandwiches, western North Carolina style.

This thing really does look like a muppet character with its mouth wide open, huh!?

GIMMEEEE PORK…..

dr-bbq-3-copy

That above right there in the mouth of the Egg is a pork butt. An overnight-smoked pork butt. That’s a sweet pig’s ass.

Which really isn’t the pig’s ass. But you’d think with a name like “BUTT” you’d expect to be eating the pig’s ass. Who the hell named a pig’s shoulder “BUTT??”

Dr. BBQ’s Carolina Pulled Pork Sandwiches video

uh oh.

BEFORE you watch the video….I just wanna say that:

Dearest Daytime Host Dave,

I know that at the very beginning of the video it looks like you got a pie thrown at your face. A big, fat whipped cream pie.

Something happened to the video somewhere along the line from the studio to satellite to my home through the cable tubes to my recorder to the DVD to my computer to iMovie through the Internet tubes to BlipTV back through the Internet tubes into your computer monitor.

Somewhere along that chain, somehow you got blasted with whipped cream. But at least it was quick-disappearing whipped cream, after a few seconds it magically disappears! I am so sorry, but I’ve tried three times to wipe the whipped cream off the video, but I can’t seem to fix the problem.

So to make it up to you, I will let you throw a pie at ME, 5 seconds before we go on air. I think that’s quite fair, don’t you?

Love, happiness and pie,

Jaden

Thank you Sur La Table for providing the beautiful Foldable Grilling Tools

Here’s host Dave, adjusting his microphone. Rob the floor manager and camera man coordinates the cameras, the talent and the set.

Dr. bbq

And this is his Dr. BBQ’s latest cookbook, The NFL GameDay Cookbook. The recipe for the Barbequed Pulled Pork Sandwiches are from this book. Your lover promised some nookie tonight if you bought the book.

dr-bbq-5

So here’s what Ray made:

dr-bbq-2

Oh, you want a closer look?

dr-bbq-8

But WAIT! I didn’t even tell you my part in this tag-team!

Oh wait til you see what I made with his pulled pork…I Asian-fied it with a special BBQ sauce recipe from Kogi BBQ Taco Truck in Los Angeles…I’ve got a recipe and video of the: kogi-bbq-taco-31 Korean Style Tacos with Kogi BBQ Sauce.


Carolina Barbequed Pulled Pork Sandwiches with Spicy Tangy Slaw

Fromnfl-gameday-cookbook The NFL Gameday Cookbook by Ray, Dr. BBQ, Lampe and published by Chronicle Books

Barbecued Pulled Pork Sandwiches

This is what real barbecue is all about. A long slow cooked pork shoulder is as good as it gets. Yes, the butt comes from the shoulder. It’s the shoulder blade or the butt end of the whole shoulder. These sandwiches are best served topped with coleslaw. Pick one of mine or use your family favorite.

For the rub
3 tablespoons salt
2 tablespoons black pepper
1 tablespoon granulated garlic
1 tablespoon paprika

One 7 to 8 pound pork butt, fat cap trimmed off
2 tablespoons vegetable oil
1/2 cup apple juice or apple cider
2 cups Dr. BBQ’s Carolina Barbecue sauce (Recipe below)
12 hamburger buns

To make the rub, in a small bowl combine the salt, pepper, granulated garlic and paprika. Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at least a half hour and up to 12 hours.

Prepare the grill or smoker indirect at 275 F using hickory and cherry for flavor. Put the butt in the cooker and cook until the internal temperature is 160 F. This should take 6 to 8 hours depending on your cooker. Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle. As you begin to close up the package pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it put it back in the cooker. Return the package to the cooker and cook until the meat reaches an internal temperature of 195F. This should take another 2 to 3 hours. Remove the package from the cooker to a baking sheet. Open the top of the foil to let the steam out and let it rest for 1 hour. Using heavy neoprene gloves or a pair of tongs and a fork transfer the meat to a big pan. It will be very tender and hard to handle. Discard the juices as they will be quite fatty. Shred the meat discarding the fat and bones. It should just fall apart. Continue to pull the meat until it’s shredded enough to make a sandwich. Add 1 cup of the sauce and mix well. Reserve the additional sauce for serving on the side. Serve on fluffy white buns topped with Cole slaw.

Makes 12 sandwiches

Dr. BBQ’s Carolina Barbecue Sauce

1 cup vinegar
2/3 cup ketchup
2 teaspoon sugar
1 teaspoon salt
1 teaspoon Worcestershire
1/2 teaspoon red pepper flakes

In a small saucepan mix together the vinegar, catsup, sugar, salt, Worcestershire and pepper flakes. Cook over low heat for 5 minutes stirring to blend.
Makes about two cups

Spicy Tangy Slaw

This slaw goes well with all the real barbecue dishes.

One 16-ounce package of shredded Cole slaw mix
1/2 red bell pepper, sliced thin
1/2 medium onion, sliced thin
1 jalepeno, halved and sliced thin

For the dressing:
1/3 cup olive oil
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
In a large bowl mix together the dressing ingredients. Add the slaw mix, the red pepper, the onion and the Jalapeno. Toss to coat. Let rest 5 minutes and toss again. Refrigerate for at least 4 hours and preferably overnight.

Makes about 8 servings.

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Grilled Skirt Steak http://steamykitchen.com/46-marinated-grilled-skirt-steak-recipe.html http://steamykitchen.com/46-marinated-grilled-skirt-steak-recipe.html#comments Tue, 20 Mar 2007 02:37:35 +0000 http://s198136598.onlinehome.us/blog/2007/03/20/marinated-grilled-skirt-steak/ Skirt steak is one of my favorite cuts of meat, it’s cheap, so full of flavor and perfect for grilling. At my local warehouse club store, BJ’s, they sell skirt steak for under $5 a pound. If you’re entertaining, this is a great way to feed a hungry crowd steaks on a budget. There are a few rules to skirt ...

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Grilled Skirt Steak Recipe

Skirt steak is one of my favorite cuts of meat, it’s cheap, so full of flavor and perfect for grilling. At my local warehouse club store, BJ’s, they sell skirt steak for under $5 a pound. If you’re entertaining, this is a great way to feed a hungry crowd steaks on a budget.

There are a few rules to skirt steak – grill to medium-rare and slice it across the grain. I usually marinate 4-6 hours in a combination of spices – each time its different depending on what spices I have on hand and what type of cuisine I am planning on serving. Last night we served a Middle-Eastern/Moroccan meal, so I used Ras El-Hanout, a Moroccan blend.

Be creative – you could use Thai spices, Chinese 5 spice powder, Indian (masala), Mexican (fajita seasoning), etc. My favorite spice to use is Old Bay Seasoning – I love the combination of bay leaves, mustard, clove, cinnamon and ginger in the spice.

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Grilled Skirt Steak Recipe

Servings: Serves 4-6 Prep Time: Cook Time:
grilled-skirt-steak

Ingredients:

3 pounds skirt steak, cut into 8" pieces
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons brown sugar
2 tablespoons red pepper flakes
2 garlic cloves, minced
2 tablespoons spice mixture such as Ras El-Hanout or Old Bay Seasoning
salt & pepper

Directions:

1. Marinate the steak in the ingredients above for 4-6 hours. 30 minutes prior to grilling, remove steak from refrigerator and let sit at room temperature.

2. Grill to medium-rare (about 3 min each side). Since the thickness of skirt steaks can vary, make sure that you put the thicker slices on the grill first.

3. Let the cooked steaks rest for 5 minutes. Slice ACROSS the grain into thin slices.

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