Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Mon, 20 Apr 2015 17:58:08 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Grilled Steak and Tomato Salad with Rum Vinaigrette http://steamykitchen.com/18230-grilled-steak-and-tomato-salad-with-rum-vinaigrette-recipe.html http://steamykitchen.com/18230-grilled-steak-and-tomato-salad-with-rum-vinaigrette-recipe.html#comments Mon, 17 Oct 2011 16:10:33 +0000 http://steamykitchen.com/?p=18230 My husband, Scott, has quite an extensive single-malt scotch collection, which normally is off-limits to me and my kitchen. According to him, scotch is to be slowly sipped and savored, not poured or glugged into a sizzling pan as a base for a sauce. Our rum stash, on the other hand, is fine for me to experiment with. Scott likes ...

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My husband, Scott, has quite an extensive single-malt scotch collection, which normally is off-limits to me and my kitchen.

According to him, scotch is to be slowly sipped and savored, not poured or glugged into a sizzling pan as a base for a sauce. Our rum stash, on the other hand, is fine for me to experiment with. Scott likes fine rum but not quite at the same intensity as the scotch.

We experimented with creating boozy salad dressings for adults a couple of weeks ago. We thought, why not make salad a little more fun for us? It turns out that aged rum, which is made from sugarcane, has the perfect caramel sweetness for a vinaigrette. Whisk a shot with a bit of apple-cider vinegar, mustard and olive oil for a salad dressing that’s sweet, tangy and has a touch of heat from the rum.

We used Flor de Cana rum from Nicaragua, aged 18 years. Of course, the better the rum, the better the results: You’re only using a shot-glass full. Aged rum or dark rum is better than the gut-twisting cheap stuff.

Rum Vinaigrette

Here’s whatcha need:

Simple, right?! Basically, you whisk everything together. Feel free to add more rum than stated in the recipe (hiccup!)

The grilled steak and flame-licked tomatoes (fancy, eh!?) are cooked at the same time if you’re using an outdoor BBQ grill. Otherwise, you can roast the tomatoes in the oven while you pan-fry the steak.

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Grilled Steak and Tomato Salad with Rum Vinaigrette

Servings: serves 4 Prep Time: 5 minutes Cook Time: 10 minutes
Grilled Steak and Tomato Salad with Rum Vinaigrette Recipe

Ingredients:

For the steak:
1 pound flank steak (or steak of your choice)
2 teaspoons olive oil
Salt and freshly ground pepper
For the tomatoes:
1 pound cherry tomatoes (or tomatoes of your choice)
2 teaspoons olive oilFor the salad:
1 shot (3 tablespoons) good-quality rum
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper
1 head lettuce

Directions:

1) Preheat the grill to high heat. Lightly coat the steak with oil and grill 5 to 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.
2) Lightly coat tomatoes with oil and grill 3 to 4 minutes.
3) To make the dressing, whisk together rum, apple cider vinegar, mustard and olive oil and then season with salt and pepper.
4) If you're using flank or skirt steak, slice the steak across the grain. Serve steak and grilled tomatoes on top of lettuce and toss with rum vinaigrette.

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Easter Ham Recipe with Blackberry Rum Glaze (for 2-4) http://steamykitchen.com/7699-ham-blackberry-rum-glazed.html http://steamykitchen.com/7699-ham-blackberry-rum-glazed.html#comments Tue, 09 Mar 2010 20:46:12 +0000 http://steamykitchen.com/7699-ham.html I’m not normally a think-ahead type of gal. It’s hard for me to cook a Easter feast 2 weeks before the holiday. But I understand how recipe searching goes – people want to browse recipes BEFORE the holiday to get ideas on what to cook ON the holiday! I’ve been in the kitchen, pretending it’s Easter and cookin’ up some ...

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Blackberry Rum Glazed Ham Recipe

I’m not normally a think-ahead type of gal. It’s hard for me to cook a Easter feast 2 weeks before the holiday. But I understand how recipe searching goes – people want to browse recipes BEFORE the holiday to get ideas on what to cook ON the holiday!

I’ve been in the kitchen, pretending it’s Easter and cookin’ up some fantastic ham recipes. The first recipe that I want to share is a Easter ham dinner for 2 people. My in-laws are always asking for recipes scaled down for two, so this Easter Ham Recipe with Blackberry Rum Glaze perfect one for them.

Instead of buying a big gigantic ham – which, for 2-4 people would last them probably 3 years – buy individual ham steaks. I like to give the ham steaks a good sear on both sides and then top it off with a fruity, rum-my glaze.

And because so many of you asked in the comments, the side dish that I have is zucchini and carrot strands.

OMG

I can’t believe I’m about to do this, but we’re going to whip back in time and I’m in a link back to a vintage Steamy Kitchen post for that recipe.

This is from a time long, long ago, before I even knew how to use a camera.

There, I’m giving you a warning.

Be prepared.

It’s hideous.

The zucchini spaghetti looks alien.

Blackberry Rum Glazed Ham Recipe

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Blackberry Rum Glazed Ham Recipe

Servings: 2-4 Prep Time: 5 minutes Cook Time: 15 minutes
ham-blackberry-rum-8460

Perfect for Easter ham for 2-4 people! If you're serving more than 4 people, double the blackberry rum glaze.

Ingredients:

2-4 boneless ham steaks (about 1/2-inch thick) - or one for each person
1 tablespoon cooking oil (olive, vegetable, canola or peanut)
2 tablespoons butter
1/4 cup blackberry preserves (or jam)
1/8 cup white rum
1/2 cup packed brown sugar
1/2 cup fresh blackberries

Directions:

1. To make the blackberry rum glaze, heat a small sauce pot over medium-low heat. Add the butter and when melted, add the blackberry preserves, rum and brown sugar. Stir well. Let the mixture bubble a bit and then add the fresh blackberries. Cook for 3 minutes.

2. Heat a frying pan over high heat until very hot. Add the oil and swirl to coat. Lay the ham steaks in the pan and sear for 2 minutes each side.

3. Serve the ham steaks with a drizzle of the blackberry rum sauce.

 

More Ham Recipes

Easter Ham with Mango Ginger Glaze (5 ingredients)

Cola-Pineapple Glazed Ham Recipe (6 ingredients)

Easter Ham Cola Glazed Recipe

Ham with Grilled PeachesĀ 

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Honey Soy Skirt Steak with Shitake Mushroom Recipe http://steamykitchen.com/2032-skirt-steak.html http://steamykitchen.com/2032-skirt-steak.html#comments Sun, 04 Jan 2009 13:03:30 +0000 http://steamykitchen.com/blog/?p=2032 The trouble with food writers writing about their favorite things is that one of two things usually happens: Either the product runs out or the prices get jacked up. Sometimes with enough hype, both happen. It pains me so much that I used to be able to buy skirt steak for $1.99 per pound at the market. For years, skirt ...

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Honey Soy Skirt Steak with Shitake Mushrooms Recipe

The trouble with food writers writing about their favorite things is that one of two things usually happens: Either the product runs out or the prices get jacked up. Sometimes with enough hype, both happen.

It pains me so much that I used to be able to buy skirt steak for $1.99 per pound at the market.

For years, skirt steak was the most underrated and misunderstood cut because if you didn’t know how to cook or slice the sucker, it was tougher than a brand new horse’s saddle in the snow. The skirt steak is actually the diaphragm muscle in a cow. You know the rule about muscles: The more the muscle is used, the tougher the meat.

I mean, have you ever seen a cow hold its breath? I think not.

Honey Soy Skirt Steak with Shitake Mushrooms Recipe

Back before the secret was out, I could feed 10 friends at a dinner party and spend less than six bucks on meat. I’d marinate the skirt steak overnight in a honey soy sauce and then quickly grill to a perfect medium-rare. Before bringing it to the table, the steak would be thinly sliced across the grain, resulting in ribbons of beefy, tender steak that would always be juicy no matter what.

But then some famous writer had to ruin the party and gush about skirt steak, exposing the secrets we had been closely guarding all these years. All of a sudden, my beloved skirt was not to be found at the market. Then the prices skyrocketed and, holy belching cattle, skirt steak became the “it” steak, going for $11.99 a pound.

Why do I love it so? Skirt steak is thin, so it grills very quickly, often just 3 minutes per side. It also marinates incredibly well, soaking up the seasonings in its loose-fibered surface. And if you accidently overcook the steak past medium, it’s still awesomely flavorful. The biggest secret, though, is to slice the steaks ACROSS the grain, meaning perpendicular to the lines of the fibers. On a skirt steak, it’s really easy to tell which way the fibers are running.

Great. Now that ya’ll are going to run out and buy skirt steak to make this fantastic Honey Soy Skirt Steak with Shitake Mushroom recipe, I’d better run to the market and stock up.

Honey Soy Skirt Steak with Shitake Mushroom Recipe

Honey Soy Skirt Steak with Shitake Mushroom Recipe

For the skirt steak

3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons Chinese black vinegar (or balsamic vinegar)
Freshly ground black pepper
2 cloves garlic, chopped
2 tablespoons cooking oil
1 1/2 pounds skirt steak, cut into 6-inch pieces

Place all ingredients, including the steak, in a large, zip-top plastic bag.

Squeeze all the air out of the bag and seal. Massage the steak to get it nice and cozy with the marinade. Let marinate at least 30 minutes or overnight in refrigerator.

When ready to cook, drain the skirt steak and pat dry with paper towels. If you are cooking on your barbecue grill, preheat that sucker and on direct, high heat, grill the steaks 3 to 5 minutes each side, depending on the thickness of the steak. Some of the skirt steak may be thinner, so make sure you time accordingly.

If you are grilling the steaks in a frying pan, heat the frying pan over high heat until very hot. Pour in a couple of tablespoons of cooking oil before adding the steaks to the pan. Make sure you give each steak plenty of room. Grill 3 to 5 minutes each side.

Let the steaks sit on the cutting board for 5 minutes to rest. You can tent the steaks with foil. While the steak is resting, make the shitake mushroom recipe below.

Slice the steak ACROSS the grain (perpendicular to the lines of the grain) and serve immediately.

For the shitake mushrooms

1 tablespoon cooking oil
2 cloves garlic, thinly sliced
1 stalk green onion, finely chopped
32 ounces shitake mushrooms, stems trimmed
2 tablespoons rum (or vegetable/chicken broth)
1/2 teaspoon salt

Heat a wok or large frying pan over medium heat until it just starts to get hot. Add the cooking oil and the garlic. Let the garlic slowly sizzle in the oil as it heats up. When the oil is hot (but before the garlic burns) add the green onions and stir-fry for 15 seconds. Add the mushrooms and quickly stir to coat the mushrooms in the garlicky oil.

Turn the heat to high and stir-fry for 15 to 30 seconds more. Pour in the rum and season with salt. Saute until the mushrooms are softened and the rum has evaporated.

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Other recipes you might enjoy

Stir Fried Beef with Nectarines Recipe

Vietnamese Beef Pho Noodle Soup Vietnamese Beef Pho Noodle Soup Recipe

Asian pork burgers with kimchi Asian Pork Burgers with Kimchi

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