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 Grilled Tofu Salad with Miso Dressing http://steamykitchen.com/20074-grilled-tofu-with-miso-dressing-recipe.html http://steamykitchen.com/20074-grilled-tofu-with-miso-dressing-recipe.html#comments Tue, 10 Jan 2012 15:51:38 +0000 http://steamykitchen.com/?p=20074 It’s nearly mid-January and I’ve been working hard testing recipes, writing, photographing my next Steamy Kitchen book. Writing a cookbook is possibly one of the most challenging things I’ve ever done – even skydiving holds no candle to obsessing over creating perfect recipes and enticing photos for 12 months. I’ve enlisted one of my best friends, Kelly, to help me ...

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Grilled Tofu Salad with Miso Dressing

It’s nearly mid-January and I’ve been working hard testing recipes, writing, photographing my next Steamy Kitchen book. Writing a cookbook is possibly one of the most challenging things I’ve ever done – even skydiving holds no candle to obsessing over creating perfect recipes and enticing photos for 12 months.

I’ve enlisted one of my best friends, Kelly, to help me once a week in the kitchen. Kelly was the very first friend I made when we moved to Florida and I don’t think I would have made it without her love and support – Scott and I had sold a house, bought a house, moved cross-country, started a business, got married, went on a honeymoon and got pregnant in 2 months flat. (Whew!)

Nathan, Andrew and Kelly’s son are best friends as well, all of them around the same age. The 3 Muskateers are often spotted dashing across the lawn with Nerf guns, hiding in a corner playing their Nintendo or out in the back pond luring a fish.

Kelly is a grad from Le Cordon Bleu, works as a personal chef and at the Viking Cooking School — so she knows her way around the kitchen. I couldn’t have found a better match!

Grilled Tofu Salad with Miso Dressing

Here’s a recipe we’ve developed together a couple of weeks ago using Japanese miso. We’re working with Marukome, the makers of the brand new Miso & Easy (miso in a squeezable bottle) with substitutions using regular miso paste. It’s healthy — transforming bland tofu into crunchy-crisp and savory-sweet tofu when brushed with miso and grilled.

How to make Grilled Tofu Salad with Miso Dressing

The ingredients:

The steps are simple – the tofu slices are brushed with miso on both sides as you grill or pan-fry them. Make sure you get firm or extra firm tofu – the softer tofu will fall apart on the grill.

The dressing is so simple, just whisk it together in a small bowl with a fork.

 

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Grilled Tofu Salad with Miso Dressing

Servings: 4 Prep Time: 10 minutes Cook Time: 8 minutes
tofu-6372-2

Ingredients:

14 ounces extra firm tofu
2 teaspoons cooking oil
2 tablespoons Miso & Easy (3 teaspoons miso paste + 3 teaspoons hot water), divided
1 teaspoon soy sauce
1/2 teaspoon grated fresh ginger
1 tablespoon water
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1 tablespoon oil for salad (olive, canola, vegetable, grapeseed)
4 handfuls of salad greens + any other salad vegetables of your choice

Directions:

1. Cut the tofu block into 1/2" thick slices and with towel, pat each slice tofu dry on both sides.

2. In a small bowl, add just 1/2 of the miso (we'll use the other half in the dressing). Brush the tofu on one side with some of the miso.

3. Heat a frying pan over medium-high heat. When hot, drizzle in the cooking oil and add the tofu, miso side down. Cook for 2-3 minutes until browned. Brush the top of the tofu with more miso. Carefully flip the tofu and cook for 2-3 minutes.

4. Whisk together the remaining miso, soy sauce, ginger, water, sesame oil and sugar. Slowly drizzle in the oil while whisking to finish the dressing.

5. Assemble the salad greens and vegetables, serve with grilled tofu slice and miso salad dressing.

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Salad with Warm Goat Cheese on Toasted Baguette http://steamykitchen.com/7023-salad-with-warm-toasted-goat-cheese-baguette.html http://steamykitchen.com/7023-salad-with-warm-toasted-goat-cheese-baguette.html#comments Fri, 01 Jan 2010 17:01:45 +0000 http://steamykitchen.com/?p=7023 Happy New Year! I thought I’d start the new year right with a light salad (just don’t eat too many of those warm goat cheese rounds on toasted baguette, ok?!) Wishing you and your family a fun-filled, healthy and prosperous New Year! It’s a brand new year and I’ve just now started my winter garden, which includes celery, salad greens ...

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Happy New Year! I thought I’d start the new year right with a light salad (just don’t eat too many of those warm goat cheese rounds on toasted baguette, ok?!) Wishing you and your family a fun-filled, healthy and prosperous New Year!

signature

It’s a brand new year and I’ve just now started my winter garden, which includes celery, salad greens and herbs such as sweet basil, parsley, cilantro, Thai basil, chives and thyme. Some gardeners will say I’m late, others will say I’m too early, but all I know that this little snippet of time between Christmas and New Years is the perfect schedule for my household.

My mother-in-law, an avid quilter, and my father-in-law, a skilled woodworker, are both in town. Neither of which has anything to do with MY garden, except for the fact that the mere presence of them forces my husband to work less at the computer and be on his best behavior as a model parent.

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“Oh, dear husband, since you’re not programming code at your desk this week, how about helping plant our family garden that provides nourishment to your children?” Of course, I have to wait for the perfect moment to bring this subject up, both in-laws have to be present and we must be at the dinner table enjoying a lovely family moment. How could he say no? He looked at me, cocked his head and smiled.

Round 1, wife.

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Yes, I know how to get things done in my household, sometimes it involves a bit of sneakiness and creativity. But then my husband got right back at me the next evening at dinner when he winked at me and announced, “so now that we have a salad garden, can we think of recipes other than the same boring mixed greens?”

Round 2, husband.

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This recipe is from a brand new cookbook called in-cheesemakers-kitchen In a Cheesemaker’s Kitchen written by the founder of Vermont Butter and Cheese Company, Allison Hooper. The company is most known for their goat cheese, but also make cultured butter and cow’s milk products like Quark, Fromage Blanc and Mascarpone. I’m in love with their Quark cheese, which is a German-style fresh cheese.

For this salad, I’ve used their Bijou cheese, which is goat cheese that is molded and into small, adorable rounds. The cheese is aged for one week, and the longer it is aged, the shaper and more robust the flavor becomes. I’ve cut each button-shaped round into three thick slices to top on a baguette slice and after a couple of minutes under the broiler, the cheese melts and oozes all over the bread. Try this recipe with any type of cheese you like, even a spoonful of crumbled gorgonzola on each bread slice.

The beautiful purple flower on the cheese is actually the little flower bud from Thai basil from my garden. Regular sweet italian basil will have light green buds and white flowers.

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Salad with Warm Goat Cheese on Toasted Baguette Recipe

Servings: 4 Prep Time: Cook Time:
0912_salad-goat-cheese-baguette_3838

adapted fromIn a Cheesemaker's Kitchen by Allison Hooper

Ingredients:

4 large handfuls of salad greens
1 cup cherry or grape tomatoes, cut in half
8 slices French baguette, 3/4" thick
8 slices of aged goat cheese, or other cheese, about 1/3" thick
olive oilFor the basil vinaigrette
2 tablespoons finely minced fresh basil
1 tablespoon Dijon mustard
3 tablespoons champagne vinegar (or white wine vinegar)
1/3 cup olive oil
salt and pepper

Directions:

To make the dressing, whisk together the basil, mustard, vinegar and olive oil. Season with salt and pepper.

Brush each baguette slice with olive oil. Place a goat cheese round or slice on each baguette. Place under broiler until the cheese is soft and a little runny, about 2-3 minutes.

Toss together the salad greens with the tomatoes. Drizzle some of the basil vinaigrette (you may not use all of the vinaigrette) and toss to coat. Serve the salad with 2 pieces of the warm toasted cheese baguette per person.

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Lychees, Longan, Rambutan! http://steamykitchen.com/2224-asian-tropical-fruit-salad-recipe.html http://steamykitchen.com/2224-asian-tropical-fruit-salad-recipe.html#comments Fri, 23 Jan 2009 16:44:24 +0000 http://steamykitchen.com/blog/?p=2224 A beautiful Asian tropical salad with a pineapple “bowl” – canned longan, lychee, rambutan paired with some fresh tropical fruits. Some of my favorite fruit come in cans. I’m not talking about tasteless, mushy pears or the stained red maraschino cherries, but the Asian stuff like lychee, longan and rambutan. These are fruits that I can rarely find fresh in ...

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Asian Tropical Fruit Salad Recipe

A beautiful Asian tropical salad with a pineapple “bowl” – canned longan, lychee, rambutan paired with some fresh tropical fruits.

Some of my favorite fruit come in cans. I’m not talking about tasteless, mushy pears or the stained red maraschino cherries, but the Asian stuff like lychee, longan and rambutan. These are fruits that I can rarely find fresh in the Tampa Bay markets where I live, so it’s nice to have a tinned alternative. When mixed with other tropical fruits like mangoes, kiwi and pineapple, it becomes a super way to end an Asian inspired meal.

Actually, you won’t find many sweet desserts in my cooking repertoire, as I really like to end my dinner with refreshing, light fruit like lychee, longan and rambutan instead of a heavy, overly sweet baked dessert. You’ll find that true in most of Asia, too. Oh, but don’t think that I don’t have a sweet tooth…au contraire! My sugar rush happens twice a day: smack dab in the middle of the afternoon (nothing accompanies work procrastination better than chocolate!) and then in the tippy-toe-wee hours after all is shush-quiet and I sneak a teeny bite of chocolate right before bed.

Oh, I’m getting sidetracked, aren’t I? Back to fruit. Let’s talk a bit about each type of canned goodness: the lychee, longan and rambutan

Continue reading ASIAN FRUIT SALAD RECIPE and learn why my kids go BONKERS for fresh rambutan!

Lychee

lychee fruit

Fresh lychee photo from About.com – they have step by step photo on how to peel lychee

Lychee (or Litchi) is pronounced “lie CHEE” in Cantonese and is found in all parts of Southeast Asia and southern China. And yes, you can grow lychee here in Florida too, as it prefers a tropical climate. The fresh fruit has a thin, red, bumpy skin and the good quality lychee is sweet with a small seed. The canned versions are packaged in sugary water, which I always reserve as they make excellent juice for lychee martinis or added to champagne (ah…but for another column). Lychee has a delicate, floral taste, similar to the texture of peeled grapes.

Longan

Longan Fruit

photo from Wikipedia

The name in Chinese means “dragon’s eye,” and is my personal favorite of the bunch. I love the firmer texture and honey-like flavor. Fresh longans are smaller than lychees, and have a brown, leathery skin that easily peels off. Mom also uses dried longan in savory soups, as it has many health properties. When my brother, Jay, and I were kids, we used to pop a longan on each of our fingers and chase each other around the house.

Longan is pronounced “long AN” in Cantonese.

Rambutan

Rambutan Fruit

Photo from me! I found fresh rambutan last year at the Asian market.

This Southeast Asian fruit one is my kids’ favorite, not because of the sweet fruit itself, but for the hairy skin the times I can find rambutan fresh:

rambutan_bear_hatrambutan hat

oh, yeah, the kids had a ton of fun with the rambutan “hats”

When I can find rambutans fresh, the skin is like a soft, hairy, ticklish ball! In fact, part of the name “rambutan” means “hairy” to the people of Malaysia. The canned version taste similar to longan, but is more oval in shape. Sometimes you’ll see the rambutan stuffed with pineapple bits, which is whatI like.

To make a tropical fruit salad, try combining any of these canned fruits with whatever fresh fruit your market has!
Asian Tropical Fruit Salad

Asian Tropical Fruit Salad

To make the pineapple ring (it’s not really a bowl – there is no bottom), lop the green, spiny head off of the pineapple and the bottom stem off. Cut the pineapple into 3-4 pieces, crosswise. For each piece, use a small paring knife to run all along the inside edge of the pineapple. Push out the flesh to use in your salad (you’ll have to also cut the fruit off the tough, center core before adding to the salad). Place the ring on the plate and fill with fruit salad.

One can rambutan, drained
One can lychee, syrup reserved
One can longan, drained
1/2 fresh pineapple, cut into chunks
1 mango, cut into chunks
2 kiwi fruits, cut into small chunks
1 pint strawberries
juice of ½ lime
fresh mint leaves, julienned (optional)

In a large bowl, combine all of the ingredients and toss. You can add the reserved lychee syrup to the fruit bowl – it’s more of a sweet water, not like a sticky syrup. In fact, any of the syrups from the longan, lychee or rambutan can be used and mixed into other fruit juices or in place of simple syrup in mixed drinks. Try it mixed with sparkling water!

Serves 6-8

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How To Open A Pomegranate http://steamykitchen.com/1758-how-to-open-a-pomegranate.html http://steamykitchen.com/1758-how-to-open-a-pomegranate.html#comments Fri, 28 Nov 2008 18:28:33 +0000 http://steamykitchen.com/blog/?p=1758 (click on above photo for a slideshow of 7 photos on how to open a pomegranate) Pomegranate is one of the messiest fruits in the world! The ruby red juice stains anything and everything it comes in contact with. Mom used to make all of us wear our rattiest, nastiest shirts when we had pomegranates because after eating, we’d just ...

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How To Open A Pomegranate

(click on above photo for a slideshow of 7 photos on how to open a pomegranate)

Pomegranate is one of the messiest fruits in the world! The ruby red juice stains anything and everything it comes in contact with.

Mom used to make all of us wear our rattiest, nastiest shirts when we had pomegranates because after eating, we’d just throw our shirts away. A few times when we didn’t have an old shirt to spare so we donned those silly lobster bibs that we grabbed from a restaurant.

But there is a MUCH easier way to open a pomegranate with zero squiring mess. Really, there is! I was recently on both CBS and ABC in the Tampa, Florida area demonstrating the trick to opening and extracting the jewels without having to repaint your walls red…come see the video  and 2 recipes – (video starts automatically after the jump)

Pomegranate Seeds

Pomegranate & Prosciutto Salad

Serves 4

4 ounces ounces thinly sliced prosciutto
1 cup walnut halves
1/4 cup brown sugar
Pinch salt
4 handfuls of baby greens
4 ounces gorgonzola cheese
1/2 cup pomegranate seeds
Store-bought pomegranate salad dressing

Place the prosciutto slices on a baking sheet and broil for 3-4 minutes until crisp. Heat a nonstick frying pan over medium heat. Add the walnut halves and toast the walnuts for 1-2 minutes. Sprinkle the brown sugar and salt on top and stir. The brown sugar will begin to melt and the walnuts will get a bit sticky. Once the brown sugar has all melted, remove from heat and place the walnuts on a plate to cool.

Assemble salad with baby greens, gorgonzola cheese, pomegranate seeds, walnuts and the crispy prosciutto. Toss with the pomegranate dressing.

Pama Pomegranate Liqueur

Here’s my latest obession – Pama Pomegranate Liqueur – it’s the absolute perfect sweet/tart taste and made from all natural pomegranate juice. I use it to deglaze my pan in place of wine when cooking chicken or pork chops.

PamaPama

photos courtesy of Pama Liqueur

Pama and Soda

2 ounces Pama pomegranate liqueur
club soda (or ginger ale)
lime wedge or lemon peel spiral for garnish

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Grapes and Grappa, Figs and Olives + Free Cooking Light Cookbooks! http://steamykitchen.com/307-grapesgrappa.html http://steamykitchen.com/307-grapesgrappa.html#comments Fri, 25 Apr 2008 20:40:44 +0000 http://steamykitchen.com/blog/?p=307 Since I’ve been working on my cookbook, which is all about modern Asian cooking, almost everything edible that comes out of my kitchen has been Chinese, Japanese, Thai, Vietnamese, Malaysian or Korean. Yes, it can be tiring and I’m considering starting a new blog called “Steamy Kitchen, UnAsian” just to break the monotony. Gimme some Brazilian! Moroccan! Australian! My family ...

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Grapes and Grappa, Figs and Olives

Since I’ve been working on my cookbook, which is all about modern Asian cooking, almost everything edible that comes out of my kitchen has been Chinese, Japanese, Thai, Vietnamese, Malaysian or Korean. Yes, it can be tiring and I’m considering starting a new blog called “Steamy Kitchen, UnAsian” just to break the monotony. Gimme some Brazilian! Moroccan! Australian!

My family has been begging for something different, and everytime that I ask the kids, “so what do you want for supper tonight?” They chime excitedly, “McDonald’s HAPPY MEALS! Hip, hip, HOORRAYYYY!”

Which is fine. I give in. Because I do love me some McD french fries dipped in soft serve ice cream. I know, You’re groaning. It’s a leftover habit and craving from my pregnancy days.

Please tell me that I’m not alone in this craving! Please tell me that you, too have strange culinary cravings and secret flavor combinations that just make other people squirm uncomfortably in their pants.

Tell me and I’ll enter you in the drawing to win one of three gorgeous Cooking Light The Complete Cookbook – this baby is MASSIVE, weighing in at 4.4lbs with 1,200 recipes, 630 color photographs and a companion DVD. Plus I think there is an offer for 1 free year of Cooking Light magazine subscription inside.

OHOHOH! And there’s a bonus…at the end of this post.

Perks of Being My Friend

I get many cookbooks and products for review. Things I don’t like, I don’t mention on the blog and just give it away. The things that I do like, I review, write about it and give you all a chance to win the product for free. One of the many perks of being in close proximity of my mailbox each day at 4pm when I check my mail is that you can be the first to call “dibs,” as I often give the book or product away when I’m done with the review.

MiMi (grandma), visiting from Buffalo, just happened to be there right as I was opening the box from Cooking Light’s PR agency. She called dibs and happily flipped through the book as if it was hers already.

But then later that evening, I finally had a chance to flip through it. HOT DAMN!! I love the book! And I’m keeping it. There’s no way I’m letting this baby go! (Sorry, Mimi, you’ll just have to enter in the contest and see if you can win it!)

The reason I love this book so much is the variety of flavor combinations that I normally wouldn’t have come up with myself. See recipes below.

adapted from Cooking Light The Complete Cookbook. The recipe calls for boneless chicken thighs, cut into chunks. What I did instead was use whole bone-in chicken thighs, had Scott grill them outside on the BBQ grill, and just made the sauce separate to pour over when the chicken was done grilling. I love this recipe- this is definitely a keeper and all my dinner guests raved about it.

Moroccan Chicken: Figs, Olives and Honey

Prep : 12 min. Cook : 16 min. Serves 4

2 teaspoons olive oil
1-1/2 lbs chicken skinless, boneless chicken thighs, cut into large 1-1/2″ pieces
1/2 cup chopped fresh parsley
1/2 cup quartered dried Calimyrna figs
1/4 cup chopped green olives
3 tablespoons sweet Marsala or Madeira wine
2 tablespoons honey
1 tablespoon minced garlic
2 tablespoons balsamic vinegar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned, stirring frequently. Stir in chopped parsley and next 9 ingredients; reduce heat to medium and cook 8 minutes; stirring occasionally. Garnish with parsley sprigs if desired.

Grapes and Grappa, Figs and Olives

inspired by Cooking Light The Complete Cookbook. Original recipe was Grapes and Grappa with Quail. But I didn’t have a quail handy and craved a warm salad instead. The original recipe called for Prosciutto, but when I went to the market, Prosciutto was *#$@!* $8.00 for 6 paper-thin slices. WTF? So I know this cookbook is cooking LIGHT. But I wasn’t about to pay that kind of money for crappy prosciutto. So I used bacon instead.

I think I just upped the caloric intake by a hundred or so. Feel free to slap me.

Grappa is an Italian liquor distilled from grape pressings left over after winemaking; cognac is a good substitute.

Grapes, Grappa and Bacon: A Warm Salad

serves 6-8

1 bag of salad greens
1/2 lb grapes, cut in half
4 slices of turkey bacon, bacon or prosciutto
2 ounces grappa
3 tablespoons cider vinegar
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

OPTION #1: I’m gonna give you a choice. If you’re gonna use bacon or turkey bacon, the cooking light way would be to crisp in the microwave on paper towels. Once it’s cooked, crumble and set aside. Heat a medium, nonstick skillet over high heat and add 1 tbl olive oil. When oil is hot, add the grapes and cook for 15 seconds. Add cider vinegar, grappa, sugar, mustard, salt and pepper. Simmer for 30 seconds and pour over salad greens. Top with crumbled bacon.

OPTION #2: Using prosciutto. Cut prosciutto into small, bite-sized pieces. Grab a large skillet, add 1 tbl olive oil and heat over medium heat. When hot, Add prosciutto. Fry crisp. Add grapes, let the grapes sizzle in the olive oil for 15 seconds. Add grappa, vinegar, sugar, S&P, and mustard. Let simmer on low for 30 seconds. Pour over salad greens. Eat and then go jogging around the block.

OPTION #3: The shameful, sinful method that I used. Cut bacon into small, bite-sized pieces. Grab a large skillet and add bacon in skillet. Cook bacon over medium heat. until crisp. You should have about 1 tablespoon of bacon fat in the pan. (wince!) You can spoon some of the fat out if there’s a lot. Add grapes, let the grapes sizzle in the fat for 15 seconds. Add grappa, vinegar, sugar, S&P, and mustard. Let simmer on low for 30 seconds. Pour over salad greens. Eat and then go jogging around the block.

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Drawing for the free Cooking Light cookbook!

All you have to do is comment below. Tell me a flavor or ingredient combination that isn’t mainstream. It doesn’t have to be strange or exotic – just maybe a little different, innovative or…ok, strange is cool too. p.s. I like pickles + pate in a baguette too.

Here are mine:

Seaweed sprinkled with salty/sweet plum powder (li hing)

Canned smoked oysters + apricot jam

Winners have been announced!!! See who won.

***

I will really regret typing this…


But for shits and giggles, when I announce the 3 winners of the cookbook in a couple of weeks, I will let YOU vote for which strange flavor concoction for met to try. I will make it and videotape myself eating it, all for your sick and twisted enjoyment.

You’ll decide in a couple of weeks. And maybe…just maybe I might do this on television.

Now, that’s web-ertainment. Beat that, Zimmern.

Contest is over, but come vote for which strange flavor concoction that I will try (and whoever you pick also gets a nice Steamy Kitchen care package.

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Fried Green Tomato Salad with Sweet Chili Dressing + Menu For Hope http://steamykitchen.com/216-fried-green-tomato-salad-with-sweet-chili-dressing-menu-for-hope.html http://steamykitchen.com/216-fried-green-tomato-salad-with-sweet-chili-dressing-menu-for-hope.html#comments Mon, 10 Dec 2007 05:21:56 +0000 http://steamykitchen.com/blog/2007/12/10/fried-green-tomato-salad-with-sweet-chili-dressing-menu-for-hope/ Because I live in one of the hottest states in the United States, and by "hot" I mean the moment you step outside, the crease in the back of your knees sweat as fast as spinach in a fry pan. In the summer, I curse the humidity, especially when my friends back in San Francisco brag about having lunch alfresco ...

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Fried Green Tomato Salad with Sweet Chili Dressing

Because I live in one of the hottest states in the United States, and by “hot” I mean the moment you step outside, the crease in the back of your knees sweat as fast as spinach in a fry pan. In the summer, I curse the humidity, especially when my friends back in San Francisco brag about having lunch alfresco on happy-sunshiney-afternoons. But then along comes December, and guess what. I am still growing tomatoes, gardening in shorts and a tank top in almost 80F degree weather. Love it.

Na na na na boo boo!

In October, I bought a few Earthboxes – and began growing 3 tomato plants, lettuce, herbs, cauliflower, peppers and broccoli. The tomatoes took off like like a dog in heat and within weeks grew to 3 ft tall with a gazillion flowers. That’s the beauty of the Earthboxes…low maintenance…high productivity. Kinda like me, right Scott?! :-)

Anyways, they grew so friggin’ fast that one day I came home to find all 3 tomato plants toppled over because the wire trellis couldn’t support the plants’ weight. One plant broke and therefore the 2 months of tomatoes which i had lovingly massaged, sang to and kissed, were left dangling helplessly on the stem. The other plants were ok, so today Scott built a massive wooden trellis system, about the size of a small bathroom just for them to “grow into.” I really should take a photo for you (next time).

18 small green tomatoes…perfect for Elise’s Fried Green Tomato recipe paired with my Sweet Chili Dressing and home-grown greens. These green babies are goin’ out in style.

I have another Earthbox just dedicated to different kinds of salad greens – our little family can’t keep up with all the lettuce we are producing. I’ve become a lettuce-pusher….presenting bags of lettuce and herbs to my friends every time I visit. This Fried Green Tomato Salad with Sweet Chili Dressing was so satisfying that I have a feeling that many of the remaining tomatoes will be plucked before ripening. Panko breadcrumbs were a perfect breading – so incredibly light yet packs a massive crunch when fried…..continued….

Fried Green Tomato Salad

pssst….I forgot to drizzle with the Sweet Chili Dressing before taking the photo.

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Fried Green Tomato Salad with Sweet Chili Dressing

Servings: 4 Prep Time: 10 minutes Cook Time: 8 minutes
Screen Shot 2014-02-26 at 3.02.13 PM

adapted from Elise who adapted it from Better Homes & Garden New Cook Book. For my GF friends, substitute flour and breadcrumbs. The sweet chili sauce below in the dressing recipe is GF.

Ingredients:

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup panko breadcrumbs
1/4 cup olive oil
1 tsp kosher or sea salt
1/4 tsp fresh ground pepper
large pinch of chili powder
salad greens

Directions:

1. Slice unpeeled tomatoes into 1/2" slices. Season both sides with salt, pepper and chili powder and let sit. In meantime, make salad dressing (recipe below) and prep the following in separate bowls in this order: milk, flour, egg, panko.

2. Heat a large skillet with olive oil on medium-high heat. Dip tomato slices in milk, then flour, then eggs, then panko. In skillet, fry slices 3-5 minutes each side until golden brown.

Sweet Chili Dressing

1 tbl bottled sweet chili sauce (I use Mae Ploy brand) Sweet chili sauce
1 tbl tomato ketchup
1 tsp olive oil
1/2 tsp sesame oil
1 tbl sugar
1 tbl water
1 tbl lime juice
1 tsp minced cilantro leaves

Combine ingredients and mix well.

The Sweet Chili Dressing recipe is adapted from Asian Tapas cookbook. I've been playing with the recipes in this gorgeous book - every recipe has a photo!


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Menu for Hope

Menu for Hope

This is my first year participating in Menu For Hope, and rather than me and my chinglish fumble a description, here is the program, from the words of the founder herself, Chez Pim:

“Menu for Hope is an annual fundraising event in support of the UN World Food Programme.  Five years ago, the devastating tsunami in Southeast Asia inspired me to find a way to help, and the very first Menu for Hope was born.  In 2006, Menu for Hope raised US$60,925.12 to help the UN World Food Programme feed the hungry.

Each year, food bloggers from all over the world join forces to host the Menu for Hope online raffle, offering an array of delectable culinary prizes.  For every US$10, the donor receive a virtual raffle ticket toward a prize of their choice.  This year, the prizes include once in a lifetime experiences such as touring the elBulli laboratory with Ferran Adrià, dining on a historic British meal prepared by Heston Blumenthal, or joining Harold McGee on a lunch date to satisfy a lifetime’s worth of cooking curiosity.  You can also tag along with your favorite blogger on a tour of their favorite markets, restaurants, or even receive a care package fashioned especially for you from your favorite bloggers themselves.  All you need is $10 and a bit of luck.

We may never eradicate hunger from the face of the earth, but why should that stop us from trying?”

Our East Coast host is Serious Eats, one of my fav food sites. Come support the worthy cause and see the full list of prizes!

My donation is 1 ounce of saffron threads from Saffron.com. This, my friends, is an entire ounce – more than you can ever use!  The prize code is UE-05.

The post Fried Green Tomato Salad with Sweet Chili Dressing + Menu For Hope appeared first on Steamy Kitchen Recipes.

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