Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 17 Apr 2015 18:16:53 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 All About Real Fresh Wasabi http://steamykitchen.com/15015-real-fresh-wasabi.html http://steamykitchen.com/15015-real-fresh-wasabi.html#comments Thu, 21 Apr 2011 11:21:32 +0000 http://steamykitchen.com/?p=15015 What is real wasabi? All about U.S. grown fresh wasabi.

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Do you enjoy wasabi with your sushi? If you dine at sushi restaurants here in the U.S., chances are the green paste served is not real fresh wasabi, but rather regular horseradish with green food coloring. Today’s guest post is from my friend Tim Mar, owner of an online foods store, Chef Shop based in Seattle, Washington. They feature and support the small family owned, artisan producers that make amazing products like Amabito No Moshio – ancient sea salt from Japan.

Tim sells fresh wasabi grown by family farmers Brian, Laurencia and daughter Aleena. The crops are grown in three locations in North America, whose exact locations are kept a secret because U.S. grown wasabi is incredibly rare and valuable. There is such a high failure rate in wasabi farming that Brian must keep his location and harvest schedules confidential.

Enjoy the article below! ~Jaden

Fresh Wasabi Giveaway

Want to try fresh wasabi? I’m giving away a nice little gift of fresh wasabi to one lucky winner!

Enter the wasabi giveaway

What is Fresh Wasabi?

by Tim Mar

Ever wonder why Wasabi, that fiery green paste and indispensable sushi accompaniment, tastes so much like horseradish?

Here’s why: because it IS horseradish.

Although we’ve learned to call it Wasabi, what we’re served in sushi restaurants in North America – and largely in Japan, too – is nearly always a mixture of horseradish and green coloring, with perhaps a little dry mustard, with possibly a very little bit of real Wasabi added in.

Why not offer the real deal? Because real wasabi, Wasabia japonica, is very rare. Even in its native Japan, demand constantly outstrips supply, and it’s expensive to import and notoriously tricky to grow.

It is a rare find and an unmatched taste experience.
And here it is…

The Secret Wasabi Grotto

It’s a chilly, gray morning in May here in the Pacific Northwest, and I’m peering through dark-colored shade tarp walls into a long greenhouse. Inside, a thick, lush carpet of wasabi plants extend from one end to the other, almost ready to be harvested. There’s barely room to pick a pathway through the sea of green.

We are here to talk with Wasabi Meister, Brian, his wife, Laurencia, and their 10-year-old daughter, Aleena, who met us at one of their prime wasabi-growing sites. As Aleena leads us into the greenhouse, the rich, heavy, green smell of the damp plants envelops us. We watch as Brian selects a big, bushy plant that’s ready for harvest, after years of growing.

Loosening it from the ground with a hoe he pulls it up, leaves, roots and all, and carries it outside to a cleaning and prep station conveniently set up right outside the greenhouse.

After a brisk washing in lots of cold water, Brian deftly trims away the leaves (which he saves; they’re edible too – and delicious!), cuts off the roots, and holds out a knobby, 3-inch-long, greenish, root-like object: the coveted wasabi rhizome.

The rhizome, which is a root-like stem that grows above ground, is the part of the plant that’s grated to make wasabi as we know it – that is, wasabi as we’re used to seeing it but not tasting it!

Aleena, their daughter, proudly does the honors of grating the wasabi. Traditionally a sharkskin grater is used and is still considered optimal, but ceramic works well, too. (We’ve also found that A MICROPLANE zester will work for some applications, although it does not mash the rhizome, which is ideal.)

In a minute, Aleena amasses a little pile of grated wasabi, a lovely, light shade of green. (It really is green; the color comes from chlorophyll, since despite its root-like appearance, the rhizome grows above ground.) She pushes the shavings into a neat little pile, and then we let them rest for one to two minutes. This allows the wasabi’s flavor to develop; the flavor-producing compounds react following grating and exposure to the air. They’re extremely volatile, though – meaning that fresh wasabi loses its pungency and hot flavor in about 20 minutes. It must be eaten freshly grated!

Finally, on the tip of a chopstick, we taste the fresh wasabi. It’s a revelation – like nothing I’ve ever tasted. It’s strong and hot, but with no harshness and no lasting burn. Plus, it tastes green, herbal, distinctly plant-like (unlike the imitation version); it’s a very clean, pure flavor.

The Joys of Real Wasabi

Just imagine this with sushi – but that’s not all. Imagine it with grilled fish, as an accompaniment to fresh lump crab salad, dotter atop steaming mashed potatoes, or along a plate like a coulis. From steak to fresh vegetables, it’s a brilliant accompaniment. And you can’t get it anywhere else…!*

But wait, there’s more: don’t forget the wasabi leaves and their long stems!

The large, heart-shaped leaves and crisp stems, known as petioles, are edible and excellent. Pleasantly spicy, resembling spicier varieties of salad greens but with a distinct hint of wasabi flavor, they’re flavorful and refreshing (and the touch of heat fades quickly, as with the grated rhizome). Even more than the rhizomes, the leaves are extremely rare outside of Japan. What better touch for your next springtime dinner party than a wasabi-leaf salad?

Chefs are Crazy about Fresh Wasabi

Brian and Laurencia are finding an enthusiastic audience among local chefs that’s particularly interested in their recently available fresh wasabi. They also work with chefs from around the world; from the Pacific Northwest, with its terrific culinary scene and strong Asian-Pacific influences, to the U.S. and Europe. A number of chefs at Michelin-rated restaurants are customers, even as far away as South Africa where one chef brings wasabi to the table for customers to grate themselves! Wasabi is particularly suited for table-side service, since its flavor fades quickly. In addition to accompanying sushi and sashimi, chefs are serving wasabi with oysters, with steak, and to flavor soufflés, to name a few ideas!

How to Store Your Wasabi

Rhizomes: One way is to individually wrap each rhizome in a damp paper towel and then store them in a bowl, uncovered, in the fridge. Do not use plastic; the rhizomes need air circulation. Keep the paper towels damp, and rhizomes will store well for a couple of weeks. Morimoto explained to me, in Aspen at the Food and Wine Classic, that we should store the rhizomes in ice water, changing the water daily. The rhizomes will darken around the edges, but you can just scrape off outermost layer with a vegetable peeler before grinding.

Leaves and Petioles (Stems): These store very well in the fridge for about 10 days. Wash leaves and petioles and leave them moist; store in a plastic zip-type bag.

Preparing Fresh Wasabi

Preparing wasabi to eat is a snap – and it’s fun, too! Start by washing the rhizome and trimming any bumps. Then trim the root-end (holding the leafy end upright) for a fresh surface, and grate wasabi into a small pile. Let it rest one to two minutes for flavors to develop, and then serve!

NOTE: Wasabi loses its flavor very quickly – in about 15-20 minutes when exposed to air – so gathering the shavings into a ball not only keeps it together for easy use as a condiment, but minimizes exposure to air.

TIP: You can freshen up wasabi that has lost its flavor by grating on a little fresh wasabi into the pile and gathering it all into a ball again, rolling it between your fingers. Wasabi should be “sticky;” it should easily stay in a ball-shape.

 

How Fresh Wasabi Ended Up In The Pacific Northwest

Despite its incredible culinary appeal, Brian initially became interested in wasabi for its potential health benefits. Brian, who until five years ago was a researcher and lecturer in botany at the University, came across some information about wasabi and its potentially anti-cancer properties right at a time when he had recently lost several family members to cancer.

In 1993, he ordered his first wasabi seeds from Japan and planted them. They died soon after, but a second batch sprouted and grew. Fast-forward to today – skipping past years of trial and error, endless experiments with growing conditions – now, the wasabi is top-notch. It’s now available year-round from farms in the America’s and can be shipped over-night.

Wasabia Japonica is native to Japan, where it has long been a coveted delicacy (and also known to have medicinal benefits – more on this below). Such was wasabi’s desirability that, according to one story, shoguns gave Samurai warriors wasabi plantations as a thank you for services performed.

In the wild, wasabi grows naturally in cold, mountain stream beds. Traditional Japanese farmers have also planted it in streams for cultivation, which produces great plants; semi-aquatic, or sawa wasabi, is considered more desirable for flavor and character than soil-grown. For Brian, however, in-stream was not a viable long-term planting option, considering the meandering route of streams, even controlled for planting. “It’s not very linear,” he points out – certainly not in the Western farming model of neat fields on acreage! Now, after years of research and experimentation, Brian and his associates have developed a method of growing sawa wasabi, with excellent results.

Wasabi is considered by many people to be a very difficult plant to grow. Brian agrees with this statement, however, “It’s like baking a difficult cake; once you figure out the recipe, it’s not so hard,” said Brian.

Perhaps not, but the recipe took many years to discover! Even now, they continue to experiment and tweak their methods.

The Health Benefits of Wasabi

In a published article of Naturopathy, Brian detailed some of the potential benefits of wasabi, some of which are summarized below.

- Wasabi is a member of the super-healthy cruciferous family, which includes kale, cabbage, broccoli, cauliflower, brussels sprouts, mustard and more.

- When ground up and mixed with water – that is, when chewed – a group of compounds in fresh wasabi convert to isothiocyanates (ITCs); much of the health-related research on wasabi has focused on the attributes of these ITCs. (They don’t occur in dried wasabi, but recent work is showing that freeze-drying preserves them until they are ingested.)

- In Japan, wasabi has long been believed to have medicinal properties. ITCs inhibit some strains of bacteria, yeast and mold; it is believed that wasabi’s anti-microbial effects are a reason that it became a part of the diet in Japan, an effective complement to any ill effects of raw fish.

- ITCs also have anti-inflammatory effects, meaning that wasabi may be useful for controlling seasonal allergies and asthma. Brian and his family are convinced that it is, and they love to tell stories of friends and family members helped greatly by wasabi (in freeze-dried capsule form). They have recently found a clinical trial done in Japan that supports the fact that wasabi is very good for seasonal allergies.

Other potential benefits are helping to prevent tooth decay and, possibly, working against cancer cells. Research has been limited, partly due to the low availability of wasabi and the expense in obtaining it. Brian hopes that, having learned to grow it, he will be able to help scientific research on wasabi progress.

- Fresh wasabi is occasionally available at some well-stocked Asian groceries.

Fresh Wasabi – The Whole Nine Yards

Plants: Wasabi is ready to harvest after at least 18 months, when the bushy, leafy plants are about knee-high. The whole plant is pulled up.

Wasabi Rhizome: The rhizome – a thick, root-like stem growing just above ground-level – is the coveted part of the plant. The knobby rhizome is about THREE to SIX inches long.

Leaves and Petioles: Virtually unknown in North America are the wasabi plant’s leaves. The palm-size leaves and long, crisp, light-green stems are both edible and delicious. They don’t taste quite like wasabi, but they have a bit of a spicy bite to them, and they make an excellent salad green.

Fresh Wasabi Giveaway

Want to try fresh wasabi? I’m giving away a nice little gift of fresh wasabi to one lucky winner!

Enter the wasabi giveaway

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Wasabi Smashed Potatoes from Bitchin Kitchen http://steamykitchen.com/4147-wasabi-smashed-potatoes.html http://steamykitchen.com/4147-wasabi-smashed-potatoes.html#comments Fri, 19 Jun 2009 03:52:33 +0000 http://steamykitchen.com/?p=4147 I don’t know how to quite describe Nadia G. I guess simply put… she scares the freakin’ fava beans outta me. And I love it. Nadia is the creator, writer and host of BitchinKitchen.tv. This girl’s sexy, sassy, “rawk ‘n roll” but honey, she can cook gefelte fish dumplins better than your bubbe. Yes, even wearing strip-teasin’ heels, fishnets and ...

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I don’t know how to quite describe Nadia G. I guess simply put… she scares the freakin’ fava beans outta me.

And I love it.

Nadia is the creator, writer and host of BitchinKitchen.tv. This girl’s sexy, sassy, “rawk ‘n roll” but honey, she can cook gefelte fish dumplins better than your bubbe. Yes, even wearing strip-teasin’ heels, fishnets and a fur coat. Add a cast of sidekicks: Hans, the oiled up muscle man, Panos, the Greek fishguy and the Israeli spice agent who’s name is unpronouncable – and it’s an over-the-top, fast-paced cooking show designed for the next generation of lifestyle entertainment. In fact, so good that Food Network Canada bought the show and will be producing an entire season of half-hour Bitchin Kitchen shows.

But 30-minutes is all that Nadia has in common with Rachael Ray. Nadia is certainly not the typical, cutesy girl-next door…more like the ultra-hip, feminine power who throws around Italian-American slang like nobody’s bidness and would shkiaff the smile offa RR’s face!

Well, if you’re curious about Bitchin Kitchen, go to www.bitchinkitchen.tv to watch all of her webisodes or check out her brand new book, bitchin-kitchenThe Bitchin’ Kitchen Cookbook: Rock Your Kitchen – And Let The Boys Clean Up The Mess (and yes, the book includes a slang dictionary.) In the meantime, we can just hope that she’s not too naughty for Food Network America and perhaps she’ll get picked up here. That network could use a little more attitude and sass.

I chatted with Nadia last month and baby, this woman is the real deal. Fun, quirky and a definitely a business minded. If you haven’t seen any of her videos yet, let me introduce you to one of my favorite episodes….

Did someone say Bitchin Kitchen Gefelte Fish?

Step-By-Step Wasabi Smashed Potatoes

First you boil them potatoes until fork-tender. Which means it’s done when you stick a small paring knife into the center of a potato and the knife easily slips right back out with no resistance. Why I call it “fork-tender” beats me. Then you smash it up a bit with a handy potato masher. Just smash enough to break up the potato.

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Okay, lets talk about wasabi. Did you know that the bright green wasabi paste that you get of all Japanese restaurants is really horseradish with food coloring? Yeah. Don’t you feel duped? Real wasabi is pretty expensive and difficult to grow outside of Japan. I found this at the market the other day, the front says “Genuine Wasabi in a Tube” in the back does say “Wasabi” as its first ingredient. But notice that it does still have food coloring and a bunch of crap that I can’t pronounce. So you might be asking, “if this is really genuine wasabi…why the need for food coloring?”

Because real wasabi is very pale light light green. And we Americans are so used to the day-glo shade of green wasabi that many would probably think the light stuff is crap.

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Well, whatever you use, just add some wasabi paste to the lightly mashed potatoes. The amount of wasabi is up to you, I adore the tingly sinus heat so I use a lot. Also add milk or cream and butter.

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With swift and purposeful motions, smash and stir a couple more times. It’s important to not over stir, as shall end up with gooey smashed potatoes. You want light, fluffy. Not goopy gooey. Sprinkle with chopped green onions.

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And then drizzle just a bit of soy sauce on each serving.

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And there you have it, Wasabi Smashed Potatoes.

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Wasabi Smashed Potatoes Recipe

Adapted from The Bitchin’ Kitchen Cookbook: Rock Your Kitchen – And Let The Boys Clean Up The Mess

1 1/2 pounds potatoes
2 tablespoons butter
5 tablespoons milk
1 teaspoon – 1 tablespoon wasabi paste
1 stalk green onion, minced
1 tablespoon soy sauce

Place the potatoes in a pot and cover with cool water to cover by 1 inch. Bring the pot to a boil and cook for 15-20 minutes, or until the potatoes are cooked through. To check, pierce a potato with a paring knife. If the knife slides easily in and out, the potates are done. Drain and return the potatoes to the pot. Smash the potatoes with a fork or potato masher. Add the butter, milk and wasabi paste. Mix to incorporate but don’t mix overmix otherwise they’ll be pasty and pasty mashed potatoes suck.

Shkiaffing it together: Portion out the potatoes on plates, throw on a three-finger pinch of minced green onions and a dribble of soy sauce.

serves 4 as side dish

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Sesame Seared Tuna with Lime Ginger Vinaigrette http://steamykitchen.com/3201-sesame-seared-tuna-with-lime-ginger-vinaigrette.html http://steamykitchen.com/3201-sesame-seared-tuna-with-lime-ginger-vinaigrette.html#comments Sun, 26 Apr 2009 08:48:04 +0000 http://steamykitchen.com/blog/?p=3201 In conjunction with my podcast with Michael Ruhlman’sRatio: The Simple Codes Behind the Craft of Everyday Cooking. And true to the book’s goal, I didn’t use a recipe to develop the Lime-Ginger Vinaigrette for the Sesame Seared Tuna. After a quick check in the refrigerator, I had one good key lime and a nub of ginger…so following Ruhlman’s ratio for ...

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In conjunction with my podcast with Michael Ruhlman’sratio-small-coverRatio: The Simple Codes Behind the Craft of Everyday Cooking. And true to the book’s goal, I didn’t use a recipe to develop the Lime-Ginger Vinaigrette for the Sesame Seared Tuna. After a quick check in the refrigerator, I had one good key lime and a nub of ginger…so following Ruhlman’s ratio for 3 parts oil to 1 part vinegar, I whisked together this concoction.

Yes, maybe you already know a vinaigrette’s 3:1 ratio, but how about a ratio for Hollandaise, Pizza Dough, Crepe, Sausage, Brine, Custards, Caramel Sauce, Pound Cake, Biscuit Dough plus 22 more formulas? Know a ratio and it’s like knowing 1,000 recipes.

Get Michael’s book – you can buy a signed book (just tell him what you want inscribed in the book) directly from Michael Ruhlman or unsigned (slightly cheaper) from Amazon.

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My steamy interview with Michael Ruhlman

Listen to my steamy podcast with Michael Ruhlman.
Watch Michael Ruhlman’s video about his book, Ratio
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Leiftheit Scale Giveaway

One of Michael Ruhlman’s essential tools in the kitchen is his scale. I can’t emphasize the importance of using a kitchen scale as different ingredients measure differently. Leiftheit has a wide range of kitchen scales, but I like this one the best: leiftheit-scale. It’s as thin as a magazine…sleek and small. I’m giving one of these away to a random commenter! To enter, just comment over at the post where I interviewed Michael Ruhlman.

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In the meantime, enjoy my recipe for Sesame Seared Tuna with Lime Ginger Vinaigrette!

Step-by-step photos: how to make Sesame Seared Tuna

You should have 2 pieces of tuna, wasabi paste and a shallow bowl of sesame seeds. You don’t have to have a mixture of black and white seeds, just one color will do, but you can see that the tuna looks so pretty with the mixture of sesame seeds. Pat the tuna very dry with paper towels:

sesame-seared-tuna-step-0011

Smear wasabi on both sides of the tuna. I love smearing wasabi ON the tuna, instead of having an overly-wasabi’d soy sauce mixture that you will find in most restaurants. Cooking with the wasabi paste on the tuna mellows out its sting. It just tastes better. Trust me. Use as much wasabi as you want:

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Now season the tuna with salt and pepper. Personally, I like using sea salt:

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Now coat each side of the tuna with sesame seeds. Don’t forget the thin sides! All sides should be covered:

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Cook the tuna over medium-high heat. Super-high heat will burn the sesame seeds. Burnt sesame seeds taste bitter…and well…burnt. The white sesame seeds should be browned. This photo above is right before I pulled it off the pan. It was perfect.

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Now, this is important. Don’t overcook the poor fish. I like having the sides seared and the middle raw. However you like it, just don’t overcook. You can take a knife and cut into the middle of the fillet to check on its progress.

avocado-oilThe avocado oil is from my friends at Earthy.com – ooohlala! It’s rich, buttery and a vibrant avocado-y green. I highly recommend it for salad dressing. If you don’t have avocado oil, use olive oil instead.

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Sesame Seared Tuna with Lime Ginger Vinaigrette Recipe

The ratio for a vinaigrette is 3 parts oil to 1 part vinegar. For the oil, you can use olive, vegetable, canola, grapeseed, etc. I used lovely, flavorful avocado oil. The vinegar can be balsamic, rice vinegar, white vinegar, lime juice or lemon juice.  This makes an excellent appetizer!

Serves 4 as appetizer

3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
2 pieces tuna fish fillet (about 1 pound)
1 teaspoon wasabi paste
1 tablespoon cooking oil
1 tablespoon freshly squeezed lime juice (or other vinegar)
1 teaspoon grated fresh ginger
3 tablespoons avocado oil (or other oil)
salt and pepper
2 large handfuls salad greens (optional)

In a shallow bowl, add the black and the white sesame seeds. Pat the tuna very dry. smear a bit of wasabi paste on both sides of the fish. Season the fish with salt and pepper.

Heat a frying pan over medium-high heat and add the cooking oil. When the oil is shimmering, carefully lay the tuna fillets in the pan, not touching. Cook for 2 minutes then flip the tuna. Cook 2 minutes, then flip the fillets to its side to cook 1 minute. Flip one more time to cook the other side for 1 minute so that you have a good sear on all sides. Please take care not to burn the sesame seeds. If the seeds start turning brown too quickly, lower the heat. Remove the fish to a plate.

In a small bowl, whisk together the lime juice, ginger and the oil. Season with salt and pepper to taste.

Slice the fish into thin slices and arrange on a plate. Drizzle some of the lime-ginger vinaigrette over the fish. Toss the remaining lime-ginger vinaigrette with salad greens, if desired.

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Grilled Corn with Lime Cilantro Wasabi Butter http://steamykitchen.com/158-grilled-corn-with-lime-cilantro-wasabi-butter.html http://steamykitchen.com/158-grilled-corn-with-lime-cilantro-wasabi-butter.html#comments Sun, 19 Aug 2007 13:52:10 +0000 http://steamykitchen.com/blog/2007/08/19/grilled-corn-with-lime-cilantro-wasabi-butter/ I have so much to tell you that I don't even know where to begin!!! But of course, it's always about the food, so I'll start with the food. But the food part is going to be really, really short because I want to share with you my first television shooting experience. I guess I could have posted without a recipe, but then I'd feel like it would be a totally inadequate post - because there are readers that possibly don't give a shark's ass about me ...

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Grilled Corn Recipe

I have so much to tell you that I don’t even know where to begin!!!  But of course, it’s always about the food, so I’ll start with the food.  But the food part is going to be really, really short because I want to share with you my first television shooting experience.  I guess I could have posted without a recipe, but then I’d feel like it would be a totally inadequate post – because there are readers that possibly don’t give a shark’s ass about me and are here just for the recipes.  And that’s ok. I’ll pretend to like you too.

The Really Short Food Part

I saw Elise’s grilled corn in husk recipe but wanted to Asian-fy it with this herb butter:

Lime Wasabi Butter

Summer is just too hot to turn on the stove or oven inside – it’s just so much easier to make my husband bear the heat and sweat outside to grill the corn. Just kidding. I give him a cold beer and all is good.  This grilled corn is perfect to pair with a simple meal of grilled fish topped with Fresh Mango & Melon Salsa.

Yum
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Grilled Corn with Lime Cilantro Wasabi Butter

Servings: Prep Time: 10 minutes Cook Time: 15-20 minutes
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Ingredients:

1 stick of butter, softened to room temperature
Zest of 1 lime
2 tablespoons finely chopped cilantro
big 'ol squirt of wasabi paste (1 tablespoon-ish)
corn in husk

Directions:

1. Make the herb butter: Combine all butter ingredients. Use fork to mash and mix well. Lay a large piece of plastic cling wrap on counter. Spoon the butter on the wrap and fold plastic wrap over. Using your hands, mold and roll into a cylinder shape. I use a sushi bamboo mat and that worked really well. Place in refrigerator (or freezer if you're in a hurry) and let chill for at least 30 minutes. This can be made up to 3 days in advance.

2. Grill the corn on the cob: Preheat grill to 550F degrees. Carefully peel back some of the outer layers of husk and discard. Keep a couple of the soft, inner layers intact. If you have too many tough, outer layers, the corn takes longer to cook. Remove as much of the visible silky wisps as possible (which will burn on the grill). I like to soak the corn in water for 15 minutes. Elise of Simply Recipes does not soak her corn, but both methods work really well. Remove corn from water, shake off excess water. Grill on for 15-20 minutes, turning every 5 minutes to evenly char all sides. Remove the grilled corn on the cob with tongs and carefully peel back the husk (careful! it's hot!). Top with slice of Lime Cilantro Wasabi Butter. Enjoy your deliciously grilled corn on the cob.

 

Grilled Corn Recipe

End of really short food part.

Beginning of the part that rocked my world last week.

A few weeks ago, I met with Tampa Bay’s PBS station. Of course, I brought along some My Mom’s Famous Egg Rolls.  Just in case I couldn’t charm them with my good looks and crazy ideas, at least I could win bribe them with food.  The meeting went fantastically well and resulted in an opportunity to work with Jen Noble, a very talented Executive Producer for a multiple Emmy-Award winning show called A Gulf Coast Journal with Jack PerkinsThe Jack Perkins??? You mean the same Jack Perkins of NBC Nightly News and the powerful voice behind A&E’s Biography!?!?  Pinch me with Oxo tongs, momma!

Well, last Thursday we had an entire day of shooting at the studio kitchen where I teach.  I hosted a sushi class – and invited my friends.  As this was my first television experience, I wanted to be surrounded by loving friends and not by heckling strangers.  Here are the highlights:

Look how massively HUGE this light was!!  There were two of these mammoths, repositioned each time they wanted a different angle.  I planned on swiping one of them to use as a tanning bed:

The calm before the storm.  My good friend, Jan, helped me immensely with the decorating – didn’t she do a wonderful job?  Those banana leaves are from her garden. Here comes Jen, the producer.  btw, she’s HOT, talented and single:

Getting mic’d up.  This is Tom the sound guy.  A mic went under my shirt in the front and stuck right between my boobs, the transmitter box clipped to the back of my pants.  For some strange, strange reason, Tom had to reach down and reposition the mike every 10 minutes.  And the batteries had to be changed multiple times in the transmitter.   :-)   The hardest part of the whole adventure was being mic’d the entire time and knowing that whatever I said, whispered or even thought in my little head would transmit between Tom’s headphones, and then all would be confirmed that I was a little koo-koo.

DO YOU KNOW HOW HARD IT IS TO FUNCTION WITHOUT TALKING TO YOURSELF AND REFRAIN FROM SPONTANEOUS FARTING??!??!? I got a nice workout just clenching my ass-cheeks together all day.

Here we are at the ingredients table – talking about all how to cut and prepare the ingredients.  There is Alex the camera-god shooting:

This kid in the red is amazing.  Brian is Jeff Houck’s (Food Writer for Tampa Trib) kid who said really nice things on camera about me.  I slipped him a $20 earlier.  Next to him are Jeremy (Chef de Cuisine of Cork) and his wife Jules (a professional opera singer), Susan (a Sarasota reader of the blog whom I invited to be a part of this adventure), Kelly (my very bestest friend to infinity and beyond), Jan (the uber-talented goddess of all things elegant & beautiful), Mike (editor in chief of Your Observer). Next to me in the kitchen is Joe (who loves to eat and was my right hand man in the kitchen).  Chef Bob is hiding somewhere too – he played sous-chef, helping me prep in the morning (Thank you Chef B!)

Do you want to know what happens when a very hungry chef tries to make sushi?

Sushi rolls the size of small children.  Overachieving hot shot chef!

But then my best friend Kelly veered off in another direction with her sushi.  I’ve never seen a sushi roll bleed to death with rooster hot sauce.

After the class, we did a one-on-one interview. Alex the cameraman is the King of Lighting.  They spent about 30 minutes just on the backdrop and getting the “mood” right.  I think they were going for Jaden’s Buddha Bar Love Lounge. All we needed was some groovy music and an opium pipe.  I would have felt entirely at home then.

But we weren’t done after this!  The whole crew came over to my house and filmed me cooking at home and dinner with the family, otherwise known as The Chaos of Jaden’s House. But that is for another post, my friends….I’m not quite ready to share with you how my kids thought it would be fun to grab the long ties that held my shirt together and run in opposite directions ALL CAUGHT ON CAMERA. Thank goodness that by then I had already downed a half bottle of wine in 3 minutes.  Because I don’t know how I would have handled that while sober.

Next week, we’ll continue shooting with Jack Perkins coming to my home.  I’m sort of nervous. Will he read the contents of this blog and ask me how I learned to cook or what in the world would compel me to eat Cod Sperm Sac Soup or why I have a fan base of tranny cross dressersWell, I did name this blog STEAMY KITCHEN, not Amish Kitchen, you know?

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Brilynn started a new project, called the Jumbo & Jaden Project (in honor of Julie/Julia Project)!!!  She cracks me up…so far she’s made:

Project #1:
Tropical Island Salmon

Project #2:
Pan Fried Lemon Ricotta Gnocchi

So now it’s my turn to master one of her recipes. Which one should I choose? Please help!

These are not Pierogies Pierogies

Bacon Brittle

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**If you are NOT my husband or someone who is reading this to my children – highlight the text to read below.
Thank you Wok & Spoon for my Tim Tams!!!  I got them in the mail the other day and hid them in the fridge under the bag of spinach.and I am not sharing. There are 3 cookies left ….and they ARE MINE…..ALLLLLL MINE….

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If you are in the Sarasota/Bradenton area, tune into ABC 7 this Thursday 8/23 at 6:45am-ish.  I’ll be cooking live on the morning news program. Yes…you read that right.  Cooking live.  Am I insane? Quite possibly.  It was only after accepting the appearance offer that I thought about the consequence of cooking live.  No edits. No “do-overs” and no “oops!”  It will be the longest 3 minutes of my entire life.

Will I survive? Will the network survive without being fined?

The post Grilled Corn with Lime Cilantro Wasabi Butter appeared first on Steamy Kitchen Recipes.

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