Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Rosemary Garlic Steak http://steamykitchen.com/16463-rosemary-garlic-steak.html http://steamykitchen.com/16463-rosemary-garlic-steak.html#comments Tue, 21 Jun 2011 17:31:35 +0000 http://steamykitchen.com/?p=16463 I’ve been fortunate in my life to meet some of the greatest people who have influenced food in a major way, from television chefs like Martin Yan to cooking greats like Jacques Pepin. But the person who I’ve enjoyed meeting the most is Marcella Hazan, who happens to live here in Florida. (read about when I first met Marcella and ...

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I’ve been fortunate in my life to meet some of the greatest people who have influenced food in a major way, from television chefs like Martin Yan to cooking greats like Jacques Pepin.

But the person who I’ve enjoyed meeting the most is Marcella Hazan, who happens to live here in Florida. (read about when I first met Marcella and Victor Hazan)

Marcella Hazan has been one of the most influential cooking teachers and cookbook authors in the world. After 6 best-selling cookbooks on Italian-American cuisine (my favorite is The Essentials of Classic Italian Cooking), she’s been often referred to as the “Doyenne of Italian Cooking in America.”

I was lucky enough to spend an afternoon with her and husband Victor at their home in Longboat Key, teaching Marcella how to make my Mom’s Chinese fried rice and egg rolls.

After rolling and deep-frying 50-some egg rolls and enough fried rice to last a few days, we all sat down to enjoy our lunch. I so wish I had a notepad and pen at the dinner table, I would have even risked being considered bad-mannered, taking notes while eating.

Marcella and Victor recounted stories from when they met to her first time on television. Marcella flung cooking tips my way and sling-shotted zippy one-liners back at me if I happened to ask a silly question like, “So, do you cook every day?”

Her reply, “We have do eat, don’t we?!”

Towards the end of the meal, she asked me what dish I loved to eat the most. My reply was, “Steak. A big, thick steak.”

Without hesitation, she promptly began teaching me her and Victor’s favorite way to cook steak. Since that day, it’s been my favorite way too.

***

This summer is all about steaks, as I’m the beef gal for Sweetbay Supermarket, a Florida chain this summer. Last week, I chatted with Pat, the butcher on duty at my local Sweetbay. Pat’s favorite cut is the ribeye and so I thought I’d feature Marcella’s recipe of Steak with Rosemary and Garlic with the ribeye cut.

I always try to get bone-in ribeye (Coco, the puppy, sure appreciates it.) Pat loves the marbling in the ribeye, saying “deep marbling equals more flavor.”

To make Marcella’s steak, get a pan super-hot and lay the steak in the pan. If you’re cooking with ribeye, there’s no need for any oil as the ribeye’s own fat is just fine.

Cook both sides.

Once the steak is cooked to your liking, remove it to a cutting board to rest.

The next step is to grab a separate pan. We’re gonna make the rosemary-garlic oil.  Add olive oil to this pan.

Turn the heat to medium-low and immediately add in thin garlic slices and sprigs of rosemary.

The reason you add the garlic and rosemary to the pan while the pan is still cold is so that both aromatics can heat up at the same time that the oil is heating up. This allows the garlic and rosemary to gradually release its flavors and aromas into the oil, and at the same time prevents them from burning.

Burnt garlic and burnt rosemary are bitter, so you want to make sure that you watch this carefully. It should only take 3 minutes or so.

When the edges of the garlic is just turning brown, carefully add the cooked steak into the pan with tongs and gently flip the steak in the pan so that both sides are coated with the hot rosemary-garlicky oil.

This is when I season the steak with salt and pepper (In the next post, I’ll tell you why I like to season the steak either 1 hour before cooking or just after cooking)

Another great recipe from Marcella Hazan is Tomato Sauce with Onion and Butter…yum.

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Rosemary Garlic Steak

Servings: Serves 4 Prep Time: 10 minutes Cook Time: 10 minutes
rosemary-garlic-steak-recipe

Recipe adapted from Marcella Hazan

Ingredients:

2 Sweetbay Black Angus Ribeye Steaks
1/4 cup olive oil
6 cloves garlic, thinly sliced
6 sprigs rosemary
salt and pepper

Directions:

1. Heat a frying pan over high heat until very hot. Add the steaks in the pan and cook to your liking. Remove the steaks from the heat and let rest. Depending on the size of the pan, you may have to do this (and the next step) in two separate times.

2. In a separate pan, add the olive oil. Turn the heat to medium-low and immediately add the garlic and the rosemary to the pan. As the oil heats, the garlic and rosemary will slowly release its flavors and aromas. Keep a careful watch on the pan as you do not want it to burn the aromatics. Once the edges of the garlic begin turning light brown, use tongs to add the cooked steak back into the pan, snuggling it into the

3. Season the steak with salt and pepper, flip the steak and season with salt and pepper again. Remove the steak to a serving platter and then pour the garlic, rosemary and olive oil on top of the steaks.

More great steak recipes

Leite’s Culinaria – Steak au Poivre

The Pioneer Woman – Pan Fried Ribeye Steak

One Perfect Bite – Steak Diane Flambé

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Lamb Chops with Curried Pears http://steamykitchen.com/1519-lamb-chops-with-curried-pears.html http://steamykitchen.com/1519-lamb-chops-with-curried-pears.html#comments Thu, 02 Oct 2008 01:02:30 +0000 http://steamykitchen.com/blog/?p=1519 See shot-by-shot commentary of photos that led up to the money shot. Rock Star Chef Kerry Simon A couple of weeks ago during a trip to Los Angeles, I bumped into rock star chef Kerry Simon at every kitchen fanatic’s dream bookstore, The Cook’s Library. What elevates Kerry to rock star status? Well, how about the fact that Rolling Stone ...

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Lambchops with Curried Pears by Chef Kerry Simon

See shot-by-shot commentary of photos that led up to the money shot.

Rock Star Chef Kerry Simon

A couple of weeks ago during a trip to Los Angeles, I bumped into rock star chef Kerry Simon at every kitchen fanatic’s dream bookstore, The Cook’s Library. What elevates Kerry to rock star status? Well, how about the fact that Rolling Stone tagged him with the unofficial title “Rock ‘n’ Roll Chef.” OK, that reason ALONE is enough for me to swoon all over him.

Kerry Simon
Chef Kerry Simon

My brother Jay and I met up with one of Jay’s friends, who has a Hollywood job so bizarre HE HAD TO WHISPER IT IN MY EAR, and so our hodgepodge group – a food writer, a cardiologist and a … um … let’s call him a “gay reality show researcher,” dined at Simon LA, Kerry’s signature restaurant.

I have a love-hate relationship with restaurant reviews. I love it when it’s a great restaurant and the critic’s eloquent trail of words tickles my taste buds and seduces me onto the plate. But you know what? It’s like the biggest frustrating tease when the restaurant is 2,471 miles away, and there’s no way to actually enjoy the meal in person!

I’m not going to tantalize you with play-by-play of my four-course meal, which would be cruel because it was totally rock-star phenomenal. Instead, I’m doing one better. I called Kerry up and asked for a recipe. He obliged and sent along his Lamb Chops with Curried Pears.

One thing about restaurant chefs giving you recipes is that they normally feed, like, 50 people, and some of the cooking techniques may be a bit difficult for home cooks. So, I’ve simplified his recipe and scaled it down so you’re not inviting all the families within a 2-mile radius to dinner.

I think you’ll really enjoy it. Chef Kerry is a master of taking a few simple ingredients and coaxing the flavors and textures into something so sublime, surprising and sexy.

To core a pear, lop off the top and the very bottom of the pear. Cut the pear in half, starting from the top at the stem end. Since I don’t have a melon baller, I used my measuring spoon – the 1-teaspoon spoon was the perfect size and shape to remove the core. Cut cored pear into wedges, lengthwise. You can cook with apples instead of pears; just increase the cooking time by 10 minutes.

The jalapeno pepper is to flavor the butter so that you get a subtle, spicy tingle on your lips instead of a jab-in-the-mouth type of spicy. If you want spicy, add another jalapeno.

***

Lamb Chops with Curried Pears Recipe

inspired by Kerry Simon

12 single lamb chops
2 teaspoons plus 1 tablespoon olive oil
1 sprig rosemary, leaves torn off stem
1 teaspoon kosher salt (1/2 teaspoon table salt)

For the spicy pears:
21/2 tablespoons butter
1 jalapeno pepper, quartered, seeds removed
1 teaspoon curry powder
1 tablespoon fresh-squeezed lime juice
3 tablespoons honey
2 tablespoons soy sauce
3 pears, cored and cut into 6 wedges each

Slather the lamb chops with 2 teaspoons of olive oil and rosemary. Let marinate at room temperature for 15 minutes to overnight in the refrigerator.

In the meantime, make the spicy pears. Heat a frying pan over medium heat. Add the butter, and when the butter is bubbling add the jalapeno pepper and the curry powder. Saute for 1 minute, until the curry and pepper is fragrant. Take care not to burn the mix; you may have to turn the heat down. Whisk in the lime juice, honey and the soy. Add the pears and stir to coat the pears. Cover, turn the heat to low and let simmer for 10 minutes until the pears are softened. Discard the jalapeno peppers.

Season the lamb chops with salt. Heat a frying pan over high heat. When the pan is very hot, add the 1 tablespoon of olive oil and swirl to coat. Add the lamb chops in a single layer, not touching. Fry for 2-3 minutes each side, depending on thickness of the lamb chops.

Serve with spicy pears. Makes 4 servings.

***

Food Styling and Photography

I have more posts where I show slideshows of food styling and photography

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Grilled Garlic and Rosemary Ribeye Steak http://steamykitchen.com/129-grilled-garlic-rosemary-ribeye-steak.html http://steamykitchen.com/129-grilled-garlic-rosemary-ribeye-steak.html#comments Sat, 30 Jun 2007 03:16:28 +0000 http://s198136598.onlinehome.us/blog/2007/06/29/grilled-garlic-rosemary-ribeye-steak/ One of the greatest things about July 4th weekend is that ALL THE MEAT IS ON SALE!!! Beautifully marbled Angus ribeye steaks for $5.99 a pound. By the way that I cooked tonight, you would have thought we were celebrating the holiday early!

I have a dilemma. I have about ...

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Grilled Garlic and Rosemary Ribeye Steak

One of the greatest things about July 4th weekend is that ALL THE MEAT IS ON SALE!!! Beautifully marbled Angus ribeye steaks for $5.99 a pound. By the way that I cooked tonight, you would have thought we were celebrating the holiday early!

I have a dilemma. I have about 42 posts that are sitting in the “Drafts” folder. They must have hired someone over at WordPress to do nothing but wait for the moment that I log in. I get a pop-up message that nobody else that I know gets: “ALERT! Steamy Kitchen! You have 42 drafts waiting. Most of them full with incoherent thoughts and incomplete sentences. Are you planning on finishing them?”

I swear, my husband must have said something to WordPress….he’s always complaining that I’m a good starter, but a lousy finisher. Especially when it comes to painting a room. About once every 3 months, I get bored of a room’s color and shop for a new palette. I start eye-level and methodically paint a perfect 3 foot x 3 foot area on each wall. Because any higher or lower than than would require straining, reaching and grunting. And that’s just not lady-like (because….cough….telling the world about my Pocket Rocket is).

Well, good thing husband is a great finisher, and he is so patient too!

Back to the whole subject of 42 drafts….I have A LOT of recipes to share with you. All of them have gorgeous photos ready and waiting. Most of them have the recipes already written out in short-hand that only mutt wearing a pink tutu would understand. They are all realllllly goooood eating and recipes that are either family secrets taught by my Mom or ones that I have been refining over the years. But every time that I want to finish a draft….a shiny, new recipe (usually found on one of your blogs!) comes along and distracts my attention. Off to go experiment and cook something new! Dang….the life of a Flogger is really tough.

As previously mentioned in my post titled How to Top a Steak Just Like Fancy Restaurants, I am not allowed to go anywhere near the BBQ grill outside. Its just not my area of expertise and my husband is such a pro at grilling that I have given up even trying. Me messing with his grill is like husband coming into my kitchen and messing up my knife drawer. Grounds for divorce. So, in the spirit of a happy, peaceful marriage, I learned to kick-ass in marinating steaks and making steak sauces. The aroma of rosemary, garlic and steak-on-sale grilling outside just makes me giddy warm and happy inside (I’m just not a giddy kind of gal…is that ok?)

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Grilled Garlic & Rosemary Ribeye Steak

Servings: Prep Time: Cook Time:
garlic-rosemary-steak

Ingredients:

Directions:

Your favorite steaks Rosemary sprigs + any other fresh herb (I used Parsley) Lemon slices Garlic cloves, chopped, smashed or use garlic press Glug of olive oil Salt & Pepper 1. Season each steak, both sides with salt and pepper. I usually use 1/2 teaspoon of kosher salt per side on a large steak. I love salt. 2. In a bag, add all ingredients. Smish and smush a bit.

Get all the air out of the bag so that the herbs are hugging the steak.

Marinate. 1 hour on the countertop worked beautifully, but the longer you marinate, the more flavor you infuse.

Ideally, 4 hours (3 hrs in the refrig, 1 hr on countertop).

Make sure you bring steak to room temperature before you grill. 3. When grill is super-duper hot, Husband usually just takes the steaks out, lets the olive oil drip off and throws the steak on grill with the herbs, lemon and garlic still clinging to it.

Grill.

Serve with the herb/lemon/garlic cling-ons.

***

Here’s the rest of our dinner….sitting in Draft mode: two down, 40 to go

Honey Ginger Carrots with Citrus Salt

Garlic Truffle Fries

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