Archive for the ‘Fusion’ Category

I’ve moved! See the rest of this post at my new home.

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**I’ve moved!! Please read the rest of this post at my new home**

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**I’ve moved!!! Please see the rest of this post at my new home**

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    **I’ve moved!  Read the rest of this post at my new home**

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    **I’ve moved! Recipe is at my new home**

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    I’ve moved!!!

    My Spam Fried Rice recipe and my “Ode to Spam in the Style of Seuss” is on my new site.

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    Steamy Kitchen has moved!!

    Click here to get recipe on the new site.

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    Crispy Shrimp Springroll

    **I’ve moved!  Read the rest of this post at my new home**

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    Baby back ribs with asian orange-ginger glaze

    YUM! These are finger-lickin good baby back ribs – the meat is so tender that it falls off the bone as you lift them out of the pan. The sauce is sticky, sweet, tangy, with a little hit of chili – the Asian version of BBQ sauce.

    The secret to cooking the very best ribs is “low and slow.” Its so incredibly easy too – this recipe is practically fool-proof. You just have to try this out. The only drawback is that the ribs cook for 4-6 hours, so you have to pick a day when you’ll be home for that long. I guess you could cook these overnight, but I guarantee you that you’ll be dreaming of these ribs all night long as the amazing aroma of the ribs will sneak into your room and seduce you. My friend Lisa shared the low & slow technique with me and I’ve never made ribs any other way since.

    My recipe includes a sticky Asian BBQ sauce – however, I’ve also made these ribs with my husband’s favorite store-bought BBQ sauce “KC Masterpiece.” Either way, I know you’ll love these ribs…and I know you’ll never ever order ribs from a restaurant again because yours is going to taste so much better.

    If there was only one recipe that I had to choose as a “must try” – this is it!

    Baby Back Ribs with Asian Orange-Ginger Glaze

    Baby Back Ribs (the quantity is up to you – although these ribs are SO delicious that everyone will want seconds, so budget accordingly! I usually go to my local warehouse store, BJs and purchase the “big momma” pack that includes 3 or 4 whole massive slabs and feeds 8. Plan on 6 ribs or more per person)

    garlic salt & pepper

    Asian Orange-Ginger Glaze

    1 tsp grated ginger (use a microplane rasp grater)

    1 Tb minced garlic

    1/4 cup minced red onion

    1 cup hoisin sauce

    1 orange, peel zested with rasp grater & juiced (you should have 1/4 c of juice and about 2 T zest)

    1 T mirin

    1 T sambal (asian hot chili/garlic paste)

    1 T yuzu sauce (you can substitute with lemon juice)

    1. Preheat oven to 250. Pat the ribs dry and season both sides liberally with garlic salt and pepper. Place the ribs in a large roasting pan, overlapping is ok. Cover tightly with aluminum foil and place in oven. Roast 4-6 hours. If you are feeding less than 4 people, then check the ribs after 4 hours, they should be done.

    2. To make the glaze: Heat a small saucepan over medium heat. Add 2 T canola oil, and when hot, add the red onion. Cook until the onion is soft, about 2-3 minutes. Add the garlic and the ginger. Cook another minute. Add the remaining ingredients, except for the yuzu sauce. Lower the heat to low and cook down the sauce until it thickens and reduces about 6-8 minutes. The sauce should be sticky and thick. Remove from heat and add the yuzu sauce (or lemon juice). You can also add more freshly grated ginger if you like for the extra kick.

    3. The ribs are done when they fall off the bone. Trust me, you’ll know. Try picking up a rib and see how the meat just falls off. Place the ribs in a single layer – you may have to use a baking sheet. Brush the Asian Orange-Ginger Glaze on the tops of the ribs. Broil on high until the sauce bubbles and carmelizes, about 3-5 minutes. Keep a watch on the ribs – don’t burn them!

    Instead of the Glaze, you could just use your favorite BBQ sauce – the results will be outstanding.

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    Tropical Rice

    Tropical Rice makes you feel like you’re on vacation…coconut, pineapples, macadamia nuts.  When I want to serve something a little fancier than just plain rice, but don’t to dirty my wok to make fried rice, this is what I make.

    Tropical Rice

    2 cups jasmine rice

    2-3/4 cup chicken broth

    1 cup coconut milk

    1 cup crushed pineapples

    2 T soy sauce (or Tamari on a gluten-free diet)

    1 T sesame oil

    1/4 cup chopped green onion

    Optional toppings:  macadamia nuts, almonds, coconut flakes

    1. Rinse the rice several times until the water runs clear.  In a medium pot, add the chicken broth and coconut milk and heat until almost boiling.  Add the rice and cover.  Reduce heat to low and simmer rice for 18-20 minutes, until rice is tender.

    2.  With a fork, fluff up the rice as you add crushed pineapples, soy sauce and sesame oil.  Top with chopped green onion and any of the delightful toppings.

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