Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 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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Tomato and Watermelon Salad http://steamykitchen.com/16505-tomato-and-watermelon-salad.html http://steamykitchen.com/16505-tomato-and-watermelon-salad.html#comments Thu, 23 Jun 2011 00:09:39 +0000 http://steamykitchen.com/?p=16505 Jaden is knee deep in paint, tiles and packing boxes today, so she asked us to step in and tell you guys about this amazing tomato and watermelon salad. Today, we are introducing Zov Karamardian from the internationally acclaimed restaurant Zov’s. Jaden had the chance to meet Zov at IACP a couple of weeks ago and we could not be ...

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Jaden is knee deep in paint, tiles and packing boxes today, so she asked us to step in and tell you guys about this amazing tomato and watermelon salad. Today, we are introducing Zov Karamardian from the internationally acclaimed restaurant Zov’s. Jaden had the chance to meet Zov at IACP a couple of weeks ago and we could not be happier to share her recipe for this incredible salad. {Isn’t it just beautiful and the perfect side for your next BBQ?} The recipe comes straight from her newest cookbook, Simply Zov, Rustic Classics with a Mediterranean Twist.

Founded in 1987 by Chef Zov Karamardian, Zov’s Bistro & Bakery in Tustin, CA has become a culinary institution. Her cuisine blends contemporary with Eastern Mediterranean, a blend that is clear when flipping through her new cookbook, Simply Zov. Her approach is fresh and comes across easy, in a way that makes us feel we create her dishes just as she would in her restaurants. A few Adam and I have earmarked are her Parmesan Bruschetta, Tomato-Basil Risotto Fritters and of course that cover shot, a Greek Burger with Baby Arugula and Feta.

– Adam and Joanne

Photo and recipe from the Simply Zov: Rustic Classics with a Mediterranean Twist Cookbook

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Tomato and Watermelon Salad with Feta Cheese

Servings: serves 6 as a side Prep Time: 15 Cook Time:
Tomato-Watermelon-Salad

You will be surprised at how well watermelon and feta work together. Salty, sweet and refreshing, every bite bursts with flavor. This salad is truly a keeper, and an inventive way to make the most of summer produce. I love using heirloom tomatoes when I can find them. Serve with grilled fish or grilled steak.

Recipe from Simply Zov, Rustic Classics with a Mediterranean Twist by Zov Karamardian

Ingredients:

Red Wine Vinaigrette
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oilSalad
1 small cucumber, peeled
1/2 small red onion
3 heirloom tomatoes (about 12 ounces total), cut into bite-size chunks
3 1/2 cups peeled seeded bite-size watermelon chunks
1 red bell pepper, cut into bite-size chunks
7 ounces French feta cheese, cut into 1/2-inch cubes (see note)
1 cup fresh mint leaves, thinly sliced

Directions:

MAKE THE VINAIGRETTE: Whisk the vinegar, salt and pepper in a medium bowl to blend. Gradually whisk in the oil to blend well. Set aside.

MAKE THE SALAD: Cut the cucumber in half lengthwise, then, using a spoon, scrape out the seeds. Cut the cucumber halves crosswise into thin half-moon slices. Using a mandoline, cut the onion into 1-inch-long paper-thin slices. Toss the sliced cucumber, onion, tomatoes, watermelon, bell pepper, cheese and mint in a large bowl with enough vinaigrette to coat. Serve immediately.

Do-Ahead Tip: The vinaigrette can be made up to 1 week ahead. Store it in a tightly-sealed jar and refrigerate. Let the vinaigrette stand at room temperature until the olive oil liquefies, about 20 minutes, before shaking to blend.

Cooks Note: Feta is traditionally a Greek sheep’s milk cheese, but I prefer the French variety for its mid and creamy taste. Always store tomatoes at room temperature; place them in a decorative basket in your kitchen. Refrigeration can make them pulpy and dull their flavor. Do not cut or slice the tomatoes too far ahead of time or they will oxidize and turn acidic.

More Refreshing Salad Recipes

Summer Tomato Salad by David Lebovitz

Watermelon Salad with Feta or Cotija by Simply Recipes

Young Coconut Salad Recipe by Herbivoracious

Watermelon Salad with Feta, Mint and Lime by Whipped

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Skirt Steak with Chimichurri Sauce http://steamykitchen.com/15405-skirt-steak-with-chimichurri-sauce.html http://steamykitchen.com/15405-skirt-steak-with-chimichurri-sauce.html#comments Mon, 09 May 2011 17:12:54 +0000 http://steamykitchen.com/?p=15405 Step by step photos for Skirt Steak with Chimichurri Sauce recipe.

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Chimichurri is an Argentinean condiment that I love slathering on grilled steak, especially skirt steak. While the recipe varies from town to town, family to family, the basics are olive oil, parsley and oregano. Other ingredients, like red wine vinegar, garlic, and red pepper flakes complete the sauce in this version from Seven Fires: Grilling the Argentine Way by Francis Mallmann (love this book!)

The chimichurri sauce is great as a marinade or topping for fish, steak, pork loin and for roasted vegetables (a combo of red bell pepper, portabello mushrooms and potatoes!)

The first time I ever had chimichurri was at a restaurant in Los Angeles. A small ramekin of chimichurri sauce was served alongside my grilled skirt steak. I kept asking for a refill of chimichurri and by the end of the meal, the waiter handed me a to-go bag with a quart of chimichurri to take home. He got a good tip, let me tell ya!

You can make chimichurri with dried parsley and oregano, like the gauchos do, but the fresh version is best. It’s bright, garlicky and wonderfully tangy – you’ll want to use this sauce on everything!

How to Make Chimichurri Sauce

Fresh parsley, fresh oregano, crushed red pepper, olive oil, red wine vinegar (you could also use white wine vinegar or lemon juice) and garlic. I also use sea salt too.

Finely chop the herbs and the garlic.

Add the herbs, garlic, crushed red pepper flakes and salt into a bowl. Pour in the red wine vinegar, olive oil.

Taste and add more salt if needed.

You can use right away or refrigerate up to 2-3 weeks (the acid in the vinegar keeps the herbs green and fresh)

Spoon over grilled steak.

About Red Pepper

I’m part of the McCormick Gourmet team, bringing you in-depth information about everyday spices. From McCormick Gourmet’s Enspicelopedia:

BOTANICALLY SPEAKING

Much of the Capsicum family is hot-headed and well traveled! A New World find, Capsicum can now be found in cuisines around the globe, wherever a little sass and fire are needed to perk up the tastebuds. Cayenne pepper, usually sold powdered, is the dried, ripened fruit of Capsicum annuum, from the plant family Solanaceae (night shade family). However, very hot small pointed “bird’s eyes” chilis are of the capiscum frutenecenes species.

YUM FACTOR

In all its forms, red pepper adds pungent heat and bite. Turn your burgers into firecrackers, spice up that seafood stew, supercharge a salsa, chili powder, marinade or rub. You’ll be in good company, emulating cooks the world over, from Italy and India to Mexico and the Caribbean.

GLOBETROTTER’S GUIDE

Native to the western hemisphere, red pepper originated in Mexico, Central and South America, and the West Indies. Today, India is the major producer.

BELIEVE IT…OR NOT

But, as the pepper made its global rounds from New World to Old World and back again, many assumed it was named for the port city of Cayenne in French Guiana (South America).

 

Other uses for Chimichurri Sauce

Cowboy Steak with Chimichurri Sauce – Simply Recipes
Cilantro Chimichurri – Eclectic Recipes
Chimichurri Sauce – Use Real Butter (Jen uses dried oregano)
Steak with Mint Chimichurri – No Recipes
Grilled Ahi Tuna with Avocado Chimichurri – Poor Girl Eats Well
Salmon with Chimichurri Sauce – My Colombian Recipes
Short Ribs with Chimichurri Sasuce – From Argentina With Love
Balsamic Chimichurri – Laylita’s Recipes
Grilled Baby Artichokes with Mint Chimichurri – Food 52
Steak with Chimichurri – Food Stories

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Skirt Steak with Chimichurri Sauce Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes
skirt-steak-chimichurri-sauce-recipe-8885.jpg

The recipe makes enough chimichurri to last for another meal - it keeps in the refrigerator for 2-3 weeks. Instead of red wine vinegar, you can use white wine vinegar or lemon juice. Use any cut of grilled steak you'd like, my favorite is skirt steak.

Chimichurri Recipe from Seven Fires: Grilling the Argentine Way by Francis Mallman

Ingredients:

FOR THE CHIMICHURRI
1 cup packed fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
4 cloves garlic, minced
2 teaspoons crushed red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
sea saltFOR THE SKIRT STEAK
2 pounds skirt steak, excess fat trimmed
salt and freshly ground black pepper

Directions:

1. To make the chimichurri, combine all of the ingredients together in a small bowl.

2. Season the skirt steak on both sides with salt and pepper. Grill 2-3 minutes on each side over high heat. Lower heat to medium, cover and cook for an additional 2 minutes for medium-rare (If your skirt steak is 1/2" thick or less, skip this step.)

2. Let steak rest for 5 minutes before slicing. Slice across the grain. Serve with Chimichurri Sauce.

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Tomato Braised Cauliflower http://steamykitchen.com/7358-tomato-braised-cauliflower.html http://steamykitchen.com/7358-tomato-braised-cauliflower.html#comments Tue, 16 Feb 2010 21:11:20 +0000 http://steamykitchen.com/?p=7358 Believe it or not, I’ve been in a cauliflower rut. And you can bet that my kids have let me know, “awww…Mom…cauliflower AGAIN?” I think I’ve hit the household roasted cauliflower limit as that’s the only recipe that I’ve been cooking. My family is protesting. Ouch. So, it’s time for a change and this was a big one…but it certainly ...

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Tomato Braised Cauliflower

Believe it or not, I’ve been in a cauliflower rut. And you can bet that my kids have let me know, “awww…Mom…cauliflower AGAIN?”

I think I’ve hit the household roasted cauliflower limit as that’s the only recipe that I’ve been cooking. My family is protesting. Ouch.

So, it’s time for a change and this was a big one…but it certainly was a hit. The recipe is Tomato Braised Cauliflower – a simple Greek recipe from How to Roast a Lamb: New Greek Classic Cooking cookbook by Michael Psilakis that came out last year (highly recommend this book)

Another recipe I’ve made from this book is the Greek Burgers with Roasted Pepper Feta Spread <- stop right here and bookmark that recipe. It seriously will put you in a happy place.

And this Tomato Braised Cauliflower recipe will go just nicely with it. Get recipe at Steamy Kitchen on TLC.

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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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