Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Jul 2015 17:57:41 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Juicy, Savory, Grilled Kebabs http://steamykitchen.com/38272-grilled-kebab-recipe.html http://steamykitchen.com/38272-grilled-kebab-recipe.html#comments Fri, 07 Nov 2014 12:24:05 +0000 http://steamykitchen.com/?p=38272 Grilled Kebabs Recipe You’ll learn: The 1 secret ingredient that guarantees juicy, flavorful grilled kebabs Less than 30 minutes, Costs $12 for four servings Use any type of meat – beef, pork, lamb, bison, turkey, chicken 5-minute Minty Cucumber Raita I’ve been fairly tame in my adventures in Indian cooking, mainly because the mix of spices always seemed a little ...

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Grilled Kebabs Recipe

Grilled Kebabs Recipe

You’ll learn:

  • The 1 secret ingredient that guarantees juicy, flavorful grilled kebabs
  • Less than 30 minutes, Costs $12 for four servings
  • Use any type of meat – beef, pork, lamb, bison, turkey, chicken
  • 5-minute Minty Cucumber Raita

I’ve been fairly tame in my adventures in Indian cooking, mainly because the mix of spices always seemed a little intimidating. Many of my favorite Indian dishes include a long list of seven or eight different spices!

That’s why the Indian inspired recipes on Steamy Kitchen usually use a pre-made spice mix, like Garam Masala, which adds a beautiful, warm, Indian flavor to the dish. If I want real Indian food, I head out to my local “Tandoori Restaurant” to load up on the lunch buffet.

Other Indian-Inspired Recipes

Green Beans with Garam Masala & Toasted Hazelnuts
Indian Chickpea Dal with Coconut Broth
Ketchup from Scratch: Indian Spiced Ketchup Chutney
Indian Cabbage with Crispy, Crunchy Chickpeas
Indian Fish Coconut Curry

It’s a shame that up until now, I lumped all my Indian-inspired recipes into, “Hey, just throw in some GM!” Because Indian food has so much complexity in flavors, I’ve been missing out on this at home.

What’s my solution? Well, most Indian families have a spice box that holds fresh several different kinds of the most-used spices, and I found one that I really love.

Come take a look:

how-to-make-kebab-recipe-video-3201

This is the Kitchen Curry Master. A sealed tin set with spice packs that are refillable! I’d like to introduce you to the beautiful woman who created this product.

kebab-recipe This is Neena and her Mom. Look at those happy smiles! Here’s a little note from Neena:Hello Steamy Kitchen readers!

I’ve had a love for cooking from such a young age, stemming from the kitchen of my parents Indian restaurant in London. I put the Kitchen Master recipe book and spice collection together to help introduce more people to the simple and joyful world of authentic Indian home cooking. I hope you enjoy it!
-Neena

I decided to make a Juicy, Savory, Spice-tastic, Meaty Grilled Kebabs, using one of Neena’s recipes. You don’t need her Kitchen Curry Master – just cumin, coriander, garam masala and chili pepper.

And seriously, if you don’t have cumin or coriander – uh, hey, do what I used to do and BAM it up with just the GM (garam masala.)

The Secret Ingredient!

The secret ingredient to making these kebabs always delicious, nearly foolproof is sweet onion. Specifically, grated sweet onion. Grating a small sweet onion gives the kebabs so much wonderful flavor and keep the meat very moist. Don’t worry about any strong onion flavor – when you GRATE the onion, it breaks the onion’s cellular walls, releasing all of its stinging, spicy gas.

What’s left is a more mellow, liquid-like onion that’s tame in flavor. This is what keeps the kebabs juicy. Also, since the kebabs are made of GROUND meat, the grated onion just melts and incorporates wonderfully in the mixture. If you use chopped or minced onion, you won’t get the same effect.

If you’re worried about the onion’s gasses stinging your eyes, put on your favorite pair of sunglasses. Or a tip from Martha Stewart – place a burning candle right next to your cutting board.

secret ingredient grilled onion

Give it a try. Use the large holes of a box grater and grate an onion. This is also my secret ingredient to meatballs and meatloaf as well!

My favorite grater? The Wonder Grater set made in the USA by Jacob Bromwell, who has been making these Wonder Graters since 1930.

How to Make Grilled Kebabs Recipe Video

Here’s a superhero tip for you – add a big handful of chopped kale (leaves only, no stem) or chopped frozen spinach (defrost, squeeze & discard all water out) to add a little something extra to the Kebabs.

If you’re cooking for kids, omit the chili powder, or just add a pinch. Serve these Kebabs with a cool cucumber raita, which is really simple to make – plain yogurt + minced fresh mint + diced cucumber.

Yum
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Juicy, Savory, Grilled Kebabs

Servings: 4 Prep Time: 20 minutes Cook Time: 10 minutes
grilled-kebab-recipe-3192-640x800

Soak the wooden skewers in water for 30 minutes. If you are using Kitchen Curry Master, one of the spices is a mix of coriander and cumin. Just use 1.5 tablespoons of the mix instead of separating it out in the recipe.

Neena suggests making the mix and letting it marinate in the refrigerator up to overnight. I've made these kebabs without marinating - and they are just as delicious! Neena's original recipes includes 1/4 teaspoon baking soda, however I did not include that in my version. You are welcome to add the baking soda, Neena says that it helps keep the meat tender.

A bonus - add a bunch of chopped kale or spinach to the kebab mix!

Ingredients:

FOR THE KEBABS
1 medium onion, peeled
1 1/2 pounds ground pork, beef or lamb (or any combination)
2 cloves garlic, finely minced
2 teaspoons salt
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon chili powder (optional)
16 long wooden skewers, soaked in water


FOR THE RAITA
2 cups plain yogurt
1 cucumber, very small diced
1 teaspoon minced fresh mint

Directions:

Preheat the grill or preheat the oven by turning your broiler on high.

To make the Raita - combine the ingredients in a bowl.

To make the Kebabs, using the large holes of a box grater, grate the onion. In a large bowl, combine all of the ingredients and mix well with your hands.

Divide the meat into 8 equal sized balls and shape the ball around 2 bamboo skewers. (Using 2 bamboo skewers will make handling the kebabs and the grilling easier.)

Shape the meat along the stick to form the kebab, which should be approximately 1-inch (2.5 cm) in diameter.

Grill instructions: Grill over medium-high heat for a total of 6-7 minutes, turning the kebabs occasionally to cook all sides.

Broiler instructions: Broil under high heat for 10-12 minutes, turning the kebabs over once halfway during cooking.

Kitchen Curry Master and Giveaway

How to make juicy kebabs recipeGuess what? I’m giving a set away! Head over to the giveaway page to throw your name in.

The Kitchen Curry Master comes with a really good quality metal tin with rubber seal that’s designed to lock in all of the freshness, flavor and aroma of the spices. Each spice pack is refillable, for just a few dollars. It also comes with a cookbook that incluees 25 different recipes from Neena’s family. For less than $60, this makes a perfect gift for the holidays or a wedding present.

Buy Kitchen Curry Master from Neena’s website.

Don’t forget – I’m giving a Kitchen Curry Master away!

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Indian Lamb Kebobs http://steamykitchen.com/14619-indian-lamb-kebobs.html http://steamykitchen.com/14619-indian-lamb-kebobs.html#comments Fri, 18 Mar 2011 16:59:58 +0000 http://steamykitchen.com/?p=14619 These Lamb Kebabs are from Shubhra Ramineni’s brand new book Entice with Spice: Easy Indian Recipes for Busy People. I’ve just made a version of her fish curry (loved it!) and will post that soon. In the meantime, her Lamb Kebobs are featured on my other site, New Asian Cuisine.

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These Lamb Kebabs are from Shubhra Ramineni’s brand new book Entice with Spice: Easy Indian Recipes for Busy People.

I’ve just made a version of her fish curry (loved it!) and will post that soon. In the meantime, her Lamb Kebobs are featured on my other site, New Asian Cuisine.

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Chicken Sausage with Apple Slaw http://steamykitchen.com/14206-chicken-sausage-with-apple-slaw-recipe.html http://steamykitchen.com/14206-chicken-sausage-with-apple-slaw-recipe.html#comments Tue, 01 Mar 2011 14:54:30 +0000 http://steamykitchen.com/?p=14206 Recipe with step by step photos for Chicken Sausage with Apple Slaw

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This weekend was unusually hot, which for 99.5% of the population is a good thing. But I just spent an undisclosed sum of money on clothing, shoes and accessories to keep my booty warm for my trip to NYC, and I’m just not quite done with justifying my purchases just yet. The wool scarf, earmuffs and gloves still have another 40 or so uses out of them this season, so that I can finally feel good and say, “wow, I’ve gotten my money’s worth!”

Unfortunately, the 85F weather just wasn’t agreeing with my neurotic need to wring every penny’s worth out of the earmuffs and I ended up giving into flip flops and capris — cooking warmer weather foods like this Chicken Sausage with Apple Slaw.

For slaws, the secret is in the cut. I try to get all my vegetables the same shape and size, so that when you take a bite, you’re not dealing with stringy this, knobby that and chunky others.

For celery, I like to run a vegetable peeler lightly over, just to remove some of the stringy bits which get stuck in your teeth.

Then I’ll cut into thin slices, but at a very extreme diagonal to get longer pieces. Cutting them diagonal also keeps the celery more tender/less stringy, as we’re cutting across the “grain”. If you cut your celery like you do for celery sticks, you’ll notice much more stringiness.

Then I just line the celery up lengthwise and run my knife one more time to make julienne strips.

For apples, I cut all the fruit off of each side, discarding the core.

Then I thinly slice.

and then matchstick-like strips.

For carrots, you can purchase matchstick carrots, or julienne them yourself — but only do this if you have a very sharp chef’s knife. Skinny, round hard carrots are difficult to julienne with a dull knife.

The dressing ingredients are simple: plain yogurt, apple cider, mustard, honey and salt.

What make this slaw over the top is the addition of poppy seeds.

What is Poppy Seed?

I’m part of McCormick Gourmet team of bloggers developing recipes featuring their spices and I also on the chef panel to develop McCormick 2011 Flavor Forecast prediecting upcoming flavor trends.

From McCormick Gourmet Enspiceopedia

BOTANICALLY SPEAKING

Although the poppy plant itself is an infamous source of opium, the tiny, dried seeds of the annual Papaver somniferum,
which translates as “sleep bearing,” have no narcotic properties. The
plants produce showy, colorful flowers and richly colored slate-blue
seeds, with a nutty flavor. Poppy seeds are available in the whole form.

YUM FACTOR

Sprinkled on baked goods from breadsticks to cake, whisked into salad
dressings for fruit or greens, swirled into egg or potato dishes… the
many uses of poppy seeds are surprising and delicious. Toasted or not,
the tiny blue-black seeds figure prominently in Eastern European,
German, Indian and Turkish cuisines.

GLOBETROTTER’S GUIDE

Indigenous to the Eastern Mediterranean, today’s poppy seeds most
often come from the Netherlands and Australia. The Dutch variety is
especially prized for its uniform slate-blue color.

BELIEVE IT…OR NOT

Cultivated for more than 3,000 years, the deep red flower of the
poppy plant has long been a symbol of esteem for fallen warriors. In the
United States, the flowers are often used to commemorate Veterans Day.

Yum
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Chicken Sausage with Apple Slaw Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
Chicken Sausage Apple Slaw Recipe- finished dish

There's a big secret to cooking large sausages, and it's to keep the flame low or do a combo method of steam and grill. The problem with cooking large sausage is that the casing can burst fairly easily on high heat. So, if you're grilling outside on your BBQ grill, arrange half of your grill on low heat and the other half on medium. Let the sausage cook and get nice grill marks on the hotter side first, then move them over to the low heat, cover to finish cooking through.

If you're cooking on your stovetop, follow the instructions below in the recipe.

As for the dressing, I like to make it in a separate bowl first and then combine half of the dressing with the slaw ingredients first. Then I'll add in more to taste. The reason I do this is because then I can adjust, based on how much vegetable and fruit I have in the bowl (not all carrots are the same size!)

Ingredients:

8 chicken sausage links
2 teaspoons cooking oil
1/2 cup liquid: beer, water or apple juice
2 tablespoons lowfat or nonfat plain yogurt
1 tablespoon grainy Dijon mustard
1/2 teaspoon salt
1 teaspoon honey
1 tablespoon apple cider vinegar
1/2 teaspoon poppy seeds
1 large carrot, cut into julienne (or 1 cup matchstick-cut carrots)
1-2 stalks celery, cut into julienne
1 granny smith apple, cut into matchstick

Directions:

1. To cook the sausage, grab a large frying pan or saute pan with lid. Turn heat to medium and swirl in the cooking oil. When hot, add the sausage and cook until all sides are browned. Pour in the liquid, cover immediately, turn heat to medium-low and let cook for 3-5 minutes until chicken sausage is cooked through.

2. To make the dressing, in a bowl,whisk together the yogurt, mustard, salt, honey, cider and poppy seeds.

3. In a large bowl, combine the carrots, celery and apple. Add half of the dressing, toss to combine and taste. Keep adding additional dressing until you get the desired flavor.

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Chocolate Yogurt Snack Cakes http://steamykitchen.com/3859-david-lebovitz-chocolate-snack-cake.html http://steamykitchen.com/3859-david-lebovitz-chocolate-snack-cake.html#comments Mon, 01 Jun 2009 16:01:03 +0000 http://steamykitchen.com/?p=3859 [imagebrowser id=16] My buddy, David Lebovitz, just came out with a brand new book calledDavid Lebovitz’s The Sweet Life in Paris. It’s a fun, light read and answers all of the nosy questions that many are dying to know about David, including “Why are you in Paris?” and “How long will you stay?” Last week, I got on the phone ...

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My buddy, David Lebovitz, just came out with a brand new book calleddavid-lebovitz-sweet-life-parisDavid Lebovitz’s The Sweet Life in Paris.

It’s a fun, light read and answers all of the nosy questions that many are dying to know about David, including “Why are you in Paris?” and “How long will you stay?” Last week, I got on the phone with David and recorded our convo. Have a listen below!  In addition to chatting about his new book, The Sweet Life in Paris, I asked him boxers or briefs?, is there a sequeal to Perfect Scoop? and what’s his next book that he’s working on?

Podcast with David Lebovitz

David Lebovitz Chocolate Yogurt Snack Cake from Jaden Hair on Vimeo.

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I originally had asked David for a recipe and photo to post along with his podcast, but felt a little guilty that I didn’t even attempt to make any of the 50 fantastic recipes in The Sweet Life in Paris, so this morning I made Nathan ditch school and bake for me.

We made his Chocolate Yogurt Snack Cakes. Well, I mean, NATHAN made the Chocolate Yogurt Snack Cakes. I just took the pictures. It’s a fun recipe to make, I never expected to put yogurt into a cake! The yogurt makes the chocolate cakes moist!

==

PR for The Sweet Life in Paris

david-lebovitz-9305

Yes, I took that shot when we were at Club Med Columbus Isles a couple of months ago! David was really enjoying the water aerobics class, can you tell?

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David Lebovitz Chocolate Yogurt Snack Cakes

Bouchees Chocolat Au Yaourt

david-lebovitz-chocolate-yogurt-cake-2672

Recipe from The Sweet Life in Paris by David Lebovitz

Makes 12 individual cakes
7 ounces (200g) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (125ml) unflavored vegetable oil, divided
1/2 cup (125ml) plain, whole-milk yogurt
1 cup (200g) sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups (180g) flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
whipped cream (optional – that’s just my little addition to his recipe)

1. Preheat the oven to 350f (180C). Line a muffin tin with 12 indentations with paper cupcake liners, or lightly butter them.
2. In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup (60ml) of the oil. Once melted and smooth, remove from heat.
3. In another bowl, mix together the remaining 1/4 cup (65ml) of oil with the yogurt, sugar, eggs, and vanilla and almond extracts.
3. In a large bowl, whisk together the flour, baking powder, and salt.
4. Make a well in the center of the flour mixture and add the yogurt mixture. Stir lightly a couple of time, then add the melted chocolate, and stir until just smooth.
5. Divide the batter into the muffin tins and bake for 25 minutes, or until they feel barely set in the middle.
6. Remove from oven and cool before serving. Top with some whipped cream, if desired.

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Lamb Kabob with Spicy Mango Chutney and Whipped Feta Recipe http://steamykitchen.com/1824-lamb-kabob.html http://steamykitchen.com/1824-lamb-kabob.html#comments Tue, 23 Dec 2008 12:09:13 +0000 http://steamykitchen.com/blog/?p=1824 Click for 6 additional photos of Lamb Kabob with Spicy Mango Chutney and Whipped Feta It’s not easy trying to come up with great recipes I think you all will enjoy. Some weeks, I just want to cuddle up on the couch and French kiss a bag of Styrofoam cheese puffs. But I doubt that you, my loyal readers, would ...

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Lamb Kabob with Spicy Mango Chutney and Whipped Feta Recipe

Click for 6 additional photos of Lamb Kabob with Spicy Mango Chutney and Whipped Feta

It’s not easy trying to come up with great recipes I think you all will enjoy. Some weeks, I just want to cuddle up on the couch and French kiss a bag of Styrofoam cheese puffs. But I doubt that you, my loyal readers, would appreciate hearing about my steamy love affair with Ben and Jerry, or my secret stash of Snickers bars in the freezer.

I used to get my food inspiration by spending time at the supermarket, slowly and deliberately perusing the aisles. I’d usually start in the produce section, looking to see what’s fresh and glorious. I’d create recipes on the fly and fill my cart with ingredients from the imaginary dish that perched vividly in the thought bubble above my left eyebrow.

And then when I reached the seafood section, the glistening halibut would call for me, and blip! Sweet, buttery halibut with roasted tomatoes would quickly zap any trace of the previous dish in my head.

I’d have to run back through the aisles, returning ingredients and swapping out produce and plucking out new herbs. And then I’d get to the meat section and, oh, wow! Lamb is on sale! I can make Lamb Kabobs! I’d go through the exercise again.

I do consider this game great fun, though highly inefficient and awfully suspicious, especially to the loss-prevention team that eyeballs me every time I pass through.

If you’re looking for food inspiration for your own meals at home, I suggest a more elegant method. Here are some of my favorite Web sites for recipes and meal ideas:

Tastespotting ( www.tastespotting.com) and Food Gawker ( www.foodgawker.com) – People from all over the world upload photos and links to their creations, and only the drool-worthy photos get picked to be featured on this site. It’s like the intersection of food and pornography. If you’re a visual person, these two sites are for you.

Foodbuzz ( www.foodbuzz.com) – One of the best food communities online. You can search for members just in the your area and add them as friends. Want to see the most popular recipes by food bloggers this week? Or maybe find recipes by food bloggers in Argentina? Look here.

Stumble Upon ( www.stumbleupon.com) – If you have a highly addictive personality, do not, I repeat, do not use this browser add-on tool. StumbleUpon is like channel surfing the Internet; each click of the button brings up a different Web page based on your interests and based on viewer feedback. You can rate thumbs up or thumbs down on each page, and the engine will fine-tune the results it sends back to you. There are millions of Web pages out there that are food-related; StumbleUpon helps you discover and rate them. I’ve spent hours clicking through new sites – it’s easy to get lost in all the wonderful food content out there in the World Wide Web.

Some New Finds

I also want to share some new finds on the web – have fun exploring these blogs!

Under The Tuscan Gun: Debi (do you recognize her famous face?) and yumyum huzb Gabriele cook up some sexy Italian.

Use Real Butter You’ve got to make this insanely simple grilled asparagus wrapped in prosciutto from Jen! Technically Jen’s blog isn’t a new find, as I’ve known her since I’ve started blogging, but wanted to give her a shoutout in case you guys haven’t been over to her blog.

Sweet Paul I am so in love with Sweet Paul – I just discovered him via a Marx Foods contest. Not only is he the ONLY person in the world who can make prunes look drop dead gorgeous, but Sweet Paul also has easy decorating ideas for the home.

Vegan Visitor: I’m almost embarrassed that I won the Marx Foods contest because both Sweet Paul and Vegan Visitor totally rock! My fav pic of cauliflower ever in the whole wide world.

Wright Foods: I only have one thing to say. Any man with a temporary tattoo of a pig on his arm is cool with me. Okay, okay, so Matt’s not really a new find either, but just go visit him, will ya? He’s a good friend and has drop dead gorgeous food photography.

Bitchin Kitchen: If Nadia only knew how many times I’ve watched her video podcasts in the past 8 hours, she would think I’m a stalker.

Lamb Kabob with Spicy Mango Chutney and Whipped Feta Recipe

Lamb Kabob with Spicy Mango Salsa

So my inspiration for this recipe came from perusing some luscious photos from Tastespotting.com. One of the pics that caught my eye was of Greek spiced lamb kabobs, and off to the market I went. Fresh Market had a perfectly ripe mango, and I decided to make a salsa or chutney out of it. The week before, Michelle of the Culinary Sherpas brought me to Acropolis Greek Tavern in Ybor City in Tampa, where we both slathered whipped feta spread onto pita bread. And that’s how this meal was born.

International inspiration!

Makes 4 servings.

For the mango chutney:
1 tablespoon olive oil
1/4 red onion, diced
1/2 jalapeno, seeds discarded and finely diced
1 large mango, diced
1/4 cup sugar
4 tablespoons cider vinegar
1/2 teaspoon salt

Heat a small pot over medium-high heat. Add the olive oil and swirl to coat. Add the red onions and saute until softened, about 3 minutes. Add the remaining ingredients and simmer for 15 minutes.

For the whipped feta and pita
6 ounces feta crumbles
1/4 cup plain yogurt
1/4 cup olive oil
Juice of 1/2 lemon
Salt and pepper, to taste
Pita bread

Combine all ingredients except for the pita bread in a blender or food processor and pulse for 15 seconds, until smooth and creamy. Serve with pita bread.

For the lamb kabobs
1 pound ground lamb
1 clove garlic, finely minced
1/2 teaspoon ground cumin
1 teaspoon fresh lemon zest
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon dried oregano
1 tablespoon olive oil, plus extra for brushing on grill
24 bamboo skewers, soaked in water for 20 minutes

Combine all ingredients in a bowl and mix well. Form long “patties” around doubled skewers. You can grill the kabobs on your outdoor grill or in your broiler, 3-4 minutes each side. Make sure you brush the grates with a bit of olive oil so the kabobs do not stick to the grates.

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Durian Frozen Yogurt http://steamykitchen.com/738-durian-frozen-yogurt.html http://steamykitchen.com/738-durian-frozen-yogurt.html#comments Thu, 07 Aug 2008 15:35:44 +0000 http://steamykitchen.com/blog/?p=738 Bourdain describes it as "...Your breath will smell as if you'd been French-kissing your dead grandmother." Richard Sterling, travel/food writer: "... its odor is best described as pig-shit, turpentine and onions, garnished with a gym sock....lovely, huh?....

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Durian Frozen Yogurt

Zimmern: “completely rotten, mushy onions.”

Bourdain: “…Your breath will smell as if you’d been French-kissing your dead grandmother.”

Alfred Russell Wallace, some naturalist in the 1800’s: “After a fruit-eating bat has pee’d on it.”

Henri Mouhot, French naturalist: “On first tasting it I thought it like the flesh of some animal in a state of putrefaction.”

BBC: “It has been likened to rotting onions, unwashed socks and even carrion in custard, but the most accurate description by far is that of a sewer full of rotting pineapples.”

Richard Sterling, travel/food writer: “… its odor is best described as pig-shit, turpentine and onions, garnished with a gym sock. It can be smelled from yards away. Despite its great local popularity, the raw fruit is forbidden from some establishments such as hotels, subways and airports, including public transportation in Southeast Asia.”

Lovely.

I grew up eating the fresh durian during the summers that we’d go back to Hong Kong, so it’s something that my family has always loved. To me, it’s creamy, luscious, custardy. I would choose durian over the finest cheese. In fact, it’s so creamy that I’ve used durian as a “cheese” to spread on crackers!

MARK MY WORDS: I think durian is going to be next big good-for-you-make-millions multi level marketing thing, like mangosteen and acai. Can you imagine if some company claimed that durian is the “Asian secret” to eternally youthful skin? And you have to smear this durian stuff on your face nightly as a mask?

Yeah, I’d be lickin’ that mask right off. (ewww. I know. I disgust you!)

Durian Virgin? Come to Mama…

Ok, so if you’re a durian virgin, I’ve got a very, very tame recipe for you.

While fresh durian is hard to find outside of metro cities with a large Asian markets, frozen durian is pretty good. The durian fruit is frozen at its peak of ripeness, but will lack the pungent aroma and taste of fresh durian, which is a really good thing if you have asshole neighbors, which thankfully, I don’t anymore (no, not you Lisa!)

Ask your Asian grocer if they carry frozen durian. If they do not, beg, plead and bribe them until they succumb to the durian love fest.

Making frozen yogurt with the durian was absolutely perfect. The yogurt is tangy, smooth and refreshing – a perfect pairing for a fruit that is considered a “heat” fruit, meaning the fruit has heating properties vs. the usual cooling properties of fruit. Ok, will go into that whole cooling/heating foods thing in another post.

Frozen Durian from Thailand

Frozen Durian

Defrosted durian looks like this. Not so bad, right? There are several large brown seeds inside the fruit.Durian

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Durian Frozen Yogurt

16 ounces Greek yogurt or 32 ounces whole milk yogurt
4 ounces frozen durian fruit
1/2 cup sugar

If you are using whole milk yogurt (and not the Greek yogurt), you’ll need to strain out the water (whey). Line your fine meshed sieve with a double-layer of cheesecloth. Spoon the yogurt in, and let it sit propped over a deep bowl in the refrigerator for at least four hours. Discard the whey (water.) If you are using Greek-style yogurt, no need to strain, just use as is.

Use your hands to scoop out and discard the large seeds. The durian should be soft enough at room temperature to use a potato masher or whisk to smush and break up the durian. In a bowl, mix the yogurt, durian and sugar together. Taste and if add more durian if it’s not durian-y enough for you! Refrigerate for 1 hour or overnight.

Following the your ice cream maker’s insturctions, churn, baby, churn the durian yogurt until the mixture is the consistency of soft ice cream.

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Who else loves durian?

Chez Pim makes Sweet Sticky Rice with Durian and Coconut Milk Sauce

Malaysia’s Best loves Durian Butter Cake

Wokking Mum whipped up a batch of Durian Cupcakes

how about you? Have you ever had Durian?

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Sparkling Ginger Lime & Mint Cooler http://steamykitchen.com/301-sparkling-ginger-lime-cooler.html http://steamykitchen.com/301-sparkling-ginger-lime-cooler.html#comments Thu, 10 Apr 2008 13:49:11 +0000 http://steamykitchen.com/blog/?p=301 These are fabulous recipes from Modern Indian cookbook , written by my new friend and famous chef, Hari Nayak. If you are new to Indian cooking, this is absolutely the perfect book to start with. The recipes are simple, elegant and uses ingredients you can find in most supermarkets. Sparkling Ginger Lime Cooler serves 6 1 (3-inch) piece peeled fresh ...

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Sparkling Ginger Lime & Mint Cooler

These are fabulous recipes from Modern Indian cookbook , written by my new friend and famous chef, Hari Nayak. If you are new to Indian cooking, this is absolutely the perfect book to start with. The recipes are simple, elegant and uses ingredients you can find in most supermarkets.

Sparkling Ginger Lime Cooler

serves 6

1 (3-inch) piece peeled fresh ginger, grated on microplane grater
1/2 cup coarsely chopped fresh mint leaves
1/2 cup fresh lime juice (about 6 limes)
6 cups sparking water or club soda
1/2 cup sugar
Pinch of salt
Pinch of freshly ground black pepper

In a blender, blend together all the ingredients, except ice. Strain and serve over lots of ice. You can also add gin or vodka too!

Sweet Yogurt Sundae with Saffron & Pomegranate

Yes, this is the same yogurt sundae from November. Remember when I slept with Rocco?

My favorite source for saffron is a company called Saffron.com, where you’ll find a better quality of the spice at least 10 times cheaper than at your local market. You can judge the quality of the saffron by just looking at it. Pure saffron is red and only includes the style. If you see any yellow or orange on the thread, then you’re paying for the stigma which is colorless, tasteless and aromaless. Get the good stuff, as you are only using a pinch of the spice.

Sweet Yogurt Sundae with Saffron & Pomegranate

Serves 8

4 cups plain yogurt
1/4 cup honey
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
1/2 pomegranate
2 kiwis
large pinch of saffron strands

Line a large sieve or colander with cheesecloth. Place colander over a bowl. Place yogurt in colander to drain for 2-3 hours in the refrigerator. Discard the water (or whey.) Turn the yogurt into a bowl and mix in the honey, nutmeg and cardamom. Lightly toast the saffron strands in a small dry skillet over medium heat, until brittle. Let saffron cool on plate and with your fingers, finely crush the strands. Cut kiwi into small pieces and remove the seeds from the pomegranate. Layer yogurt, fruit and saffron in dessert cups.

***

Photo time!

Here are the photos that led up to the money shot. I’m still not happy with these photos, but take a look. And !@(*$&!$! what’s going on with the soggy, mushy colors??? They look perfectly vibrant to me loaded from my computer, but then it gets to the web and BAM! the photos look drunk. I’m using same monitor to view both. argh.


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Tomato Harvest on Christmas Eve + Steamy Kitchen on TV http://steamykitchen.com/225-tomato-harvest-on-christmas-eve-sk-on-tv.html http://steamykitchen.com/225-tomato-harvest-on-christmas-eve-sk-on-tv.html#comments Mon, 24 Dec 2007 17:02:51 +0000 http://steamykitchen.com/blog/2007/12/24/tomato-harvest-on-christmas-eve-sk-on-tv/ These tomato plants were planted 2nd week of October and this is my first tomato harvest, on Christmas Eve. Of course, I don't consider the green tomatoes that fell off from the branch of my bigger tomato plant that broke as "harvest." But then again, the term "harvest" ...

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I had my first tomato harvest, on Christmas Eve. Of course, I don’t consider the green tomatoes that fell off from the branch of my bigger tomato plant that broke as “harvest.” But then again, the term “harvest” is really relative, isn’t it?

Can 2 little 1-inch golden grape tomatoes be called a harvest?

Golden Grape Tomatoes

Sliced each teeny tiny grape tomato with an exacto-knife. Thai basil from my garden, Maldon sea salt, fresh ground pepper and Bariani Olive Oil

Tomato Harvest on Christmas Eve

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Steamy Kitchen on TV

Another blogger dish cooked on television!  I made David Lebovitz’s Coconut Frozen Yogurt last week. Oh my god was I exhausted that morning! I had just flown in from teaching 2 classes in Los Angeles late evening and Nathan had 103F fever and kept waking up. Slept for 1 hour, woke at 4am to get to the studio for 6:40am on-air.

Things I learned this time:

a) Horizontal Stripes. BAD. My arms looked as wide as an elephant’s trunk.

b) Trying to look perkier than 1 hour’s worth of sleep with a bouncy ponytail. HORRENDOUS. I can’t out-perk Rachel Ray, even with a pony-tail.

c) Schlepping frozen ice cream insert from home to station, 30 minute car ride in a cooler with ice. STUPID IDEA. I made the fro-yo at the studio, but the yogurt didn’t freeze completely! At the end of the news broadcast, the news anchors all come back into the kitchen with me to finish up and see the final dish. You won’t see this part in the online video clip, but we all pretended it was frozen!! haha!!  Of course, this was just days after I emailed Greg tips on ice cream photography! DUH! (btw, he got to meet Todd English. I’m so jealous. Todd has soft hands. Is it strange that I like men with soft hands?! I digress. Another post, I promise.)

I did manage to look at the camera more and for the most part, it went really well. In the next few days, I’ll post a poll for which blogger dish to cook on my next broadcast, January 22nd. Send any nominations in the comments below!

Here is the link to the clip – click on the “Featured Video” right above the photo. They use Windows Media Player.

**

Message from the Boys

Oh yeah, the boys wanted to say, “Merry Christmas!” to you!

Here they are with their new monkey dolls that Mimi (grandma) hand made for them. I had one of these when I was little, in fact, I think my Mom kept it for me. Did you have one?

***

I love it. I’m an evil temptress! If my cooking career on television tanks, nice to know I could have an alternate career in soft porn. 😉

xoxo, jaden

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Food Column: Coconut Frozen Yogurt with Tropical Fruit http://steamykitchen.com/179-food-column-coconut-frozen-yogurt-with-tropical-fruit.html http://steamykitchen.com/179-food-column-coconut-frozen-yogurt-with-tropical-fruit.html#comments Fri, 21 Sep 2007 21:27:54 +0000 http://steamykitchen.com/blog/2007/09/21/food-column-coconut-frozen-yogurt-with-tropical-fruit/ I haven't been publishing my weekly print food column online - but since so many have asked, I'll be posting the column each week as it comes out. This column is published in this week's issue Creative Loafing in Tampa Bay & Sarasota, Florida. I've published this recipe before on the blog, this is a new photo and I've got a new story to share with you....

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Coconut Frozen Yogurt

I from my food column in Creative Loafing

Co-Co Fro-Yo, Baby

About once every few months, I get an undeniable compulsion to fill my lungs with thick, gritty smog, sit in a three-hour traffic bottleneck and stuff my face with an In-N-Out Double-Double burger. Fifteen years of living in Los Angeles and I just can’t let go! I hate it so much that I love it — like flossing my teeth, the aftertaste of Tequila or certain family members. L.A. is my drug, and I must return to get my fix.

A few months ago I flew back to the City of Angels and immediately noticed that every third person had a blissful, dreamy look while moving a plastic spoon rhythmically from Styrofoam cup to Botox’d lips. It was as if someone had staged a hostile takeover of caffeinated beverages and replaced them with … fro-yo. Huh?! I hated the stuff the first time it came around in the ’80s, so WTF, was frozen yogurt coming back? It was only last week that I saw a Geico commercial featuring Cabbage Patch Kids and a YouTube clip showing Philippine prisoners performing Michael Jackson’s Thriller as part of their rehabilitation program. But fro-yo? Like, gag me with a spoon. For the first time, I felt the umbilical cord of L.A. snag, as if the city was finally getting back at me for choosing to live in the Sunshine State.

Despite all this, I asked my brother to take me to a Pinkberry, the company that started the Frozen Yogurt 2.0 craze a couple of years ago. What was behind the phenomenon that had copycats such as Red Mango, Iceberry and Kiwiberry popping up like prairie weasels? What kind of frozen concoction could start a war so heated chilled that cameras were banned in the shops for fear of corporate espionage?

I had to find out.

A half-hour wait in line and one parking ticket later, I had a $7 cup-o’-fro-yo in hand. It was tart and tangy with a clean, crisp sensation — nothing at all like its airy, tasteless predecessor. Crackberry describes itself as “soft swirls of chilly bliss with a distinct pouty peak.” They forget to mention the free spoon-pipe you get with every purchase. The craze hasn’t wound its way down to us in Florida yet — it’s currently blanketing Chicago, Las Vegas and New York — but don’t worry, I’ve got you covered: Here’s a recipe that tastes just like Pinkberry’s famous frozen yogurt. Try it for yourself and you might just get smitten by fro-yo, all over again.

Recipe is adapted from Perfect Scoop <–which by the way is written by fellow food blogger David. If you’ve never visited his website before..then…. STOP. Collaborate and Listen. Go visit D’s blog for a brand new sensation… Ice Ice Fro-Yo Baby. Fro-Yo Baby…. sorry. I couldn’t help it. I’m still stuck on the 80’s thing….

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Coconut Frozen Yogurt with Tropical Fruit

Servings: Prep Time: Cook Time:
Screen Shot 2014-02-26 at 11.03.30 AM

Ingredients:

6 cups of low-fat/whole plain flavored yogurt to yield 3 cups, strained (see below) or 3 cups Greek-style yogurt
3/4 cup sugar
1 tsp coconut extract
1/2 cup sweetened coconut flakes
mixed tropical fruit (mango, kiwi, papaya, etc.)
Ice cream maker (remember to freeze your insert if you have one)

Directions:

1. Strain the yogurt: If you are using regular yogurt, you'll need to strain out the water. Line your mesh strainer with a double-layer of cheesecloth. Spoon the yogurt in, and let it sit propped over a deep bowl in the refrigerator for at least four hours. Discard the water. If you are using Greek-style yogurt (like Fage -- found at Whole Foods), you don't need to strain.

2. Mix and rest: Mix the strained yogurt with the sugar and coconut extract. Let it chill in the refrigerator for one hour to let the sugar dissolve.

3. Churn, baby, churn: Following instructions that came with your ice cream maker, churn until the mixture is the consistency of soft ice cream.

4. Toast coconut and dice fruit: While the fro-yo is churning, toast coconut. Take a dry skillet. Set on medium heat and add the coconut flakes. Stir constantly until flakes toast to a golden brown. Remove from heat immediately, and set aside. To serve, sprinkle the toasted coconut and spoon the diced tropical fruit on top of your frozen concoction.

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Orange-Chilli-Ricotta Frozen Yogurt http://steamykitchen.com/124-orange-chilli-ricotta-frozen-yogurt.html http://steamykitchen.com/124-orange-chilli-ricotta-frozen-yogurt.html#comments Thu, 21 Jun 2007 20:47:08 +0000 http://s198136598.onlinehome.us/blog/2007/06/21/orange-chilli-ricotta-frozen-yogurt/ I am certainly not as talented as Gattina, who created a perfect Orange & Chilli Ricotta Cheesecake . Even her description of the cheesecake is so poetic...."a little shy girl who needs a little nudging to shine in the spotlight."So, you know where I'm going with this. My version, not so elegant, is like ...

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Orange-Chilli-Ricotta Frozen Yogurt
I am certainly not as talented as Gattina, who created a perfect Orange & Chilli Ricotta Cheesecake . Even her description of the cheesecake is so poetic….”a little shy girl who needs a little nudging to shine in the spotlight.”So, you know where I’m going with this. My version, not so elegant, is like a teenage girl discovering miniskirt, push-up bra and hot pink lipstick for the first time.
My last experiment with frozen yogurt was so delicious that I just had to try a sexier version. The ricotta makes the yogurt smooth and rich. The chilli is a sensation that only lingers for a second, tracing the path of the cool yogurt as it moves from tip of tongue to back of throat.

Of course, you don’t need me to remind you to buy David’s book if you can find it. This is where the homemade frozen yogurt craze started, and my Orange Chilli Ricotta Frozen Yogurt is just an adaptation of his methods. I don’t even own his book yet! When I was in L.A. last week, I couldn’t find the book in 3 different shops around town. David emailed back and said to stop being so damn inefficient and just click over to Amazon and just buy it from there. Sheesh. Has the internet taken over our lives? Maybe I can get the internet to do my laundry too.

I’m not the only one with ice cream and chilli on my mind….check out Cloudberry Quark’s Lemon Chilli Ice Cream

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Orange-Chilli-Ricotta Frozen Yogurt

Servings: Prep Time: Cook Time:
Screen Shot 2014-02-17 at 2.49.51 PM

For the photo above, I used a whole dried chilli and crushed with morter & pestle (you could pulse with a spice grinder.) If you are using chilli flakes, run a knife though the flakes. You want a finer consistency than large flakes. If you want to use chilli powder, then just start with a generous pinch and taste. You can always add more! Yes - the course sea salt for sprinkling is important! Please don't skip this. The salt really brings together the sweet and savory parts of the dessert.

*If you don't have greek-style yogurt, use 6 cups of plain, whole milk yogurt. Line a strainer with a couple of layers of cheesecloth. Spoon yogurt on cheesecloth and let that strain for at least 4 hours in the refrigerator in a bowl large enough to catch the water that strains out. 6 cups of plain, whole milk yogurt will yield 3 cups strained.

Ingredients:

3 cups greek-style yogurt *if you don't have greek style yogurt, see note below
rind from 1 orange (finely grate with rasp grater)
1/4 cup ricotta
1/4-1/2 teaspoon finely crushed, dried chilli
3/4 teaspoon fine sea salt
3/4 cup sugarGarnish
additional course sea salt, for sprinkling
additional grated orange rind, for sprinkling

Directions:

1. Combine all ingredients except the garnish. Taste...does it need more chilli or salt? Let the mixture sit in the refrigerator for at least 1 hour.

2. Following instructions (if you can find them) that came with your ice cream maker, churn until it becomes the consistency that you like. My ice cream maker takes 25 minutes.

3. When ready to serve, sprinkle with some grated orange rind and course sea salt.

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