Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 26 Jun 2015 12:53:12 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Popcorn with Parmesan and Truffle Oil http://steamykitchen.com/10578-popcorn-with-parmesan-and-truffle-oil.html http://steamykitchen.com/10578-popcorn-with-parmesan-and-truffle-oil.html#comments Fri, 23 Jul 2010 18:00:28 +0000 http://steamykitchen.com/?p=10578 Popcorn with Parmesan and Truffle Oil at SK on Tasty Kitchen  

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Popcorn with Parmesan and Truffle Oil at SK on Tasty Kitchen

 

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Kobe Beef Steak Burgers on CBS http://steamykitchen.com/2265-kobe-steak-burgers-on-cbs-me-and-lots-of-meat-on-tv.html http://steamykitchen.com/2265-kobe-steak-burgers-on-cbs-me-and-lots-of-meat-on-tv.html#comments Thu, 29 Jan 2009 15:30:58 +0000 http://steamykitchen.com/blog/?p=2265 Yesterday I got to do a live segment on CBS on location at a restaurant right in the heart of hoppin’ Superbowl frenzy. It was my first time doing a live segment outside of the television studio, and honey, I gotta say that it’s SO MUCH FUN! My segment’s theme was “Affordable Luxuries” and I wanted to feature Kobe Style ...

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Grilling Kobe Burgers and Sliders

Yesterday I got to do a live segment on CBS on location at a restaurant right in the heart of hoppin’ Superbowl frenzy. It was my first time doing a live segment outside of the television studio, and honey, I gotta say that it’s SO MUCH FUN! My segment’s theme was “Affordable Luxuries” and I wanted to feature Kobe Style Steak Burgers from Palm Beach Prime. Lately, I’ve been eating way more than my share of steaks and burgers, and after chompin’ down on over 9 brands of frozen burger patties, I know my favorites: Oliver Ranch’s Charolais Steak Burgers, Palm Beach Prime’s Kobe Burgers and Meyer All Natural Dry Aged Burgers.

Details of burger taste test and more info on “Kobe” vs “Kobe-Style” vs. “American Kobe” will come in another post. Just know that all Kobe from outside of Japan is called Kobe-Style. But for the sake of my carpal tunnel, I’m just gonna type Kobe, k?

So, here I am at Gaspar’s Grotto restaurant in the middle of Superbowl week, getting my portable burner, cast-iron frying pan and the table display set up. I’m outside on their patio at the front of the restaurant, right next to their outdoor kitchen. Big football dudes are walking by (clearly I’m not a football fan and don’t know these famous ball player’s names) and I’m sure a handful of celebrities too. Then, this guy comes up to me and ask, “hey, whatchu you cookin’?”

“I’m making Kobe Burgers,” I replied, and continued on with my set up. His eyes grow wide and he returns to his table a few feet away.

Before long, two more young guys join him, then out of the corner of my eye, I see the group grow and slowly move towards me.

Uh-oh. I better make sure I have enough Kobe burgers to feed this hungry crowd.

The same guy breaks from the group and slides on over to me again, “Excuse me ma’am…did you say Kobe Bryant Burgers? Is he gonna be here?”

HHHHAAAAHAHAHAHAHA! Duh ME!

Well, that just made my day. But sadly, I had to fess up to the guys and say, “no honey, these aren’t Kobe Bryant Burgers…but these will be the BEST DAMN BURGERS you’ll ever have!”

So, you’ve gotta watch the segment, as I feature Kobe Burgers, Kobe Sliders, Pop Champagne, Truffle Honey drizzled on cheese and strawberries, Balsamic Creme drizzled on strawberries and Fries tossed with Truffle Oil and sprinkled with Truffle Salt (whew!)

Continue reading and watch the video for KOBE BURGERS ON CBS

That was FUN!

Products that I had featured:

  • Driscolls Strawberries: The juiciest, sweetest strawberries ever from a 3rd generation family strawberry business.
  • Kobe Burgers from Palm Beach Prime: Throw the frozen patties onto a frying pan and 7 minutes later, you are in Kobelicious heaven. These are the first burgers I’ve ever seen that do not shrink. They seriously are as big as a plate! Did you see how massive these guys are in the video? I’ve seen these EXACT same burgers on menus for $28 each. Palm Beach Prime sells ’em for 4 for $29.95.
  • Kobe Sliders from Palm Beach Prime: These babies are so cute! Less than $2.00 each! How can you beat that???
  • Balsamic Creme from Earthy.com: I looooove this Creme di Balsamico on strawberries. Oh. My. It’s balsamic that has been reduced down to a sweet, syrupy sauce. $11 for a BIG bottle. You can whisk with olive oil and make a fab salad dressing.
  • Da Rosario Organic White Truffle Honey: The truffle aroma is unmistakable in this Truffle Honey. Drizzled over cheeze is absolutely DIVINE.
  • Da Rosario Organic White Truffle Seasoning: Hit your fries up with a sprinkle of this seasoning salt. There are ground up bits of white Umbrian truffles throughout the seasoning.
  • Da Rosario Organic Black Truffle Oil: It’s a small bottle, but just a few drops are all you need to toss with your steamin’ hot french fries!
  • Those gorgeous handmade ceramic plates are by Plumhome – take a look at her collection on Etsy!

By the way, if you’ve got fabulous food products that you want me to feature on television, contact me. I’m on CBS10 and ABC7 every month showcasing recipes, yummy stuff and kitchen gadgets. Email me at jaden@steamykitchen.com.

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If you love steak, have you read these posts?

steak_filet_sliced_sq1 How to Turn “Cheap” Choice Steaks to “Gucci” Prime Steaks

Artisan Steak Artisan Steak Tasting – taste test of 6 steaks from small artisan ranchers

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Garlic Truffle Fries http://steamykitchen.com/128-garlic-truffle-fries.html http://steamykitchen.com/128-garlic-truffle-fries.html#comments Sat, 30 Jun 2007 00:46:34 +0000 http://s198136598.onlinehome.us/blog/2007/06/29/garlic-truffle-fries/ After a title like that, does this dish need any other introduction at all?!? Just trust me. These will be the best fries you'll ever have. Look how light and crisp these are! Garlic, parsley and hints of truffles adorn these fries.

No shaved truffles...I'm not that rich! But I did a double-whammy and finished the fries with Truffle Olive Oil and Truffle Salt. The Truffle Olive Oil is ...

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Garlic Truffle Fries

After a title like that, does this dish need any other introduction at all?!? Just trust me. These will be the best fries you’ll ever have. Look how light and crisp these are! Garlic, parsley and hints of truffles adorn these fries.

No shaved truffles…I’m not that rich! But I did a double-whammy and finished the fries with Truffle Olive Oil and Truffle Salt. The Truffle Olive Oil is a brand from Trader Joe’s….less than $10 for a bottle that should last you for many months and many different dishes. The Truffle Salt that I bought isn’t the greatest….I’m sure there are better brands out there, but it certainly worked well at its price of $7 a jar. It even comes with a built-in grinder.

The secret to these fries are:

1) Use a mandoline. While my favorite mandoline is this one , its only flaw is that it doesn’t do super-thin julienne. Which is why I also have the Oxo Mandoline which makes perfect shoe-string fries.

2) Rinse Rinse Rinse. After slicing, soak the fries in cold water for 1 hour. This helps get rid of a lot of the starch. If you don’t have 1 hour, just fill big bowl with cold water, add fries, swish good with your hand, dump water and repeat at least 5 times until water runs clear. If you don’t do this step, your fries will be soggy and mushy.

3) Fry twice. I know. Frying is bad. BUT if you’re going to try sometime as divine as Garlic Truffle Fries, don’t try to de-fat, un-fry or dis-oil this dish. If you’re on a diet, just quietly close this window and gnaw on tree bark instead. Fry the first time at 325F for 1 1/2 minutes to cook the potato. Drain and let cool. The second frying is at 375F for another 1 1/2 minutes to crisp the potato.

4) Drain. Grab a baking sheet place a wire cooking rack on top. After frying each batch, place the fries on the rack to drain and cool. The rack allows the oil to drip through (and not just collect on a paper towel and soak right back into the potatoes) and lets the fries cool evenly. If you stack steaming hot fries on hot fries, you’ll end up with soggy fries.

5) Use the right potato. In my opinion, Russet (or Idaho) potatoes are the best for frying. They have the right starch content and make fries with a light, fluffy interiors.

Garlic Truffle Fries

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Garlic Truffle Fries

Servings: Prep Time: Cook Time:
Screen Shot 2014-02-17 at 2.52.00 PM

The amount of garlic that you use is directly proportionate to how much after-dinner lovin' you plan on participating in. If you aren't a big garlic-lover, just skip it. Don't try to use garlic powder on these fries. Thats like installing a $5,500 Bose home theater system and only using it to watch cartoons (ahem). If you don't have a mandoline, just do your best to cut the fries evenly, but feel free to make them bigger than shoestring. You'll need to cook the fries longer during both fryings if you are doing thicker fries.

Ingredients:

Russet potatoes (about 1 medium potato per person)
Garlic - smushed through garlic press or finely minced
Parlsey - chopped finely
Truffle Oil
Truffle Salt
Oil to fry
Equipment: Mandoline & oil thermometer

Directions:

Optional: top with grated parmigiana or pecorino romano

1. Cut potatoes. Soak in cold water for 1 hour or rinse several times until water drains clear. Drain. Pat very very dry or use salad spinner. Combine garlic and parsley. Use a paper towel to pat the garlic/parsley mixture to soak up any moisture.

2. Heat oil to 325F. Fry the fries in batches, for 1-1/2 minutes until cooked but not browned. Remove and drain. They will be a soggy mess. Don't worry. Let cool.

3. Heat oil to 375F. Fry them for a second time, in small batches for 1-1/2 minutes. You'll see that the fries will crispy up nicely. Remove and drain.

4. Sprinkle with Truffle Salt while the fries are hot. Just before serving, toss with the garlic/parsley mixture and just a lightest drizzle of Truffle Oil.

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