Tag: melted butter

Garlicky Snow Pea and Shiitake Sauté

by Pam on October 1, 2014

One of my favorite flavor combinations is soy sauce with melted butter – it’s excellent on most any sautéed veggie or potato. I’ve been using this combination of vegetables since I was in college and I never get sick of it. I did a quick sauté of some shiitake mushrooms, snow peas, and garlic in a little bit of oil then right when they were finished I added some butter and soy sauce to the pan and mixed them until the butter was melted and the veggies were evenly coated with the soy/butter sauce. The veggies turned out flavorful and so amazing! My kids actually really liked these veggies and gobbled them right up. This recipe paired nicely with the Teriyaki Glazed Chicken Hindquarters^[1] and Chow Mein^[2].

Heat the olive oil in a sauté pan over medium heat. Add the shiitake mushrooms and cook, stirring occasionally, for 2-3 minutes. Add the snow peas and cook, stirring occasionally, for 3 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Add the butter and soy sauce and cook until melted and veggies are evenly coated with sauce. Add freshly cracked black pepper, to taste. Serve immediately. Enjoy.

Print^[3]

Save^[4]

Garlicky Snow Pea and Shiitake Sauté

Yield: 4

Cook Time: 8 minutes

Ingredients:

1 tsp olive oil
8 oz shiitake mushrooms, stems removed and sliced
6 oz snow peas
2 cloves of garlic, minced
1 tbsp butter
2 tbsp soy sauce
Freshly ground black pepper, to taste

Directions:

Heat the olive oil in a sauté pan over medium heat. Add the shiitake mushrooms and cook, stirring occasionally, for 2-3 minutes. Add the snow peas and cook, stirring occasionally, for 3 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Add the butter and soy sauce and cook until melted and veggies are evenly coated with sauce. Add freshly cracked black pepper, to taste. Serve immediately. Enjoy.

References

^{^} Teriyaki Glazed Chicken Hindquarters (www.gordon-ramsay-recipe.com)
^{^} Chow Mein (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Pumpkin Cinnamon Rolls – The Least Scary Halloween Treat, Ever!

When I was asked to join some of my fellow foodies on
YouTube, to produce a video for a special seasonal playlist called “Halloween Sweet Treats,” I sat down and considered all the scary sweets
recipes in my repertoire. After several minutes of deep thought, I realized I
had nothing.

Not to sound like a curmudgeon, but sticking broken pretzels
into a marshmallow and calling it a “scary spider,” just isn’t my thing. So,
instead of trying to figure out how to make a chocolate truffle look like a
bleeding eyeball, I made a batch of pumpkin cinnamon rolls. They may not be
scary (what’s the opposite of scary?), but they are seasonal, and incredibly
delicious.

I used to joke that when Halloween/Thanksgiving time rolls
around, the only thing a chef has to do to make a recipe seasonal is to add
some pumpkin to it. Chili with a spoon of pumpkin stirred in? Halloween
chili! Dinner rolls with a spoon of pumpkin kneaded into the dough?
Thanksgiving dinner rolls!

Well, that’s exactly what I did here, and while it may be
formulaic, it also produced the best cinnamon rolls I’ve ever tasted. One key
is a nice soft, sticky dough. Be sure to only add enough flour so that the
dough just barely pulls away from the side of the bowl as it kneads.

You can certainly embellish by adding some chopped walnuts
or pecans to the cinnamon-sugar layer, but since I decided to garnish with
pumpkin seeds, I went sans nuts. Anyway,
despite not being very horrifying, these really would make a special treat at
any Halloween party. I hope you give these a try soon. Enjoy!

Ingredients for 16 Pumpkin Cinnamon Rolls:

(I used a deep 13 x 9 baking dish)

For the dough:

1 package of dry yeast

1/4 cup very warm water (about 100-105 degrees F.)

1/2 tsp white sugar

1/2 cup pure pumpkin puree (not pumpkin pie filling)

1/4 cup heavy cream (can sub milk, but cream is better)

1 tsp fine salt

1/4 cup melted butter

1/2 tsp vanilla extract

3/4 tsp pumpkin pie spice (or 1/2 tsp ground ginger and 1/4 tsp allspice)

1 large egg

1/4 cup granulated sugar

4 1/4 cups all purpose flour (divided), or as needed
(add enough flour
to mixer so that dough just barely pulls away from sides, and a very soft,
slightly sticky dough is formed)

*knead for at least 6-7 minutes

For the filling:

5 tbsp melted butter, brushed on rolled dough

3/4 cup packed brown sugar

1/4 cup of granulated sugar

2 tbsp ground cinnamon

*For the glaze:

1/4 cup room temperature cream cheese

1 cup powdered sugar

1/4 cup milk, or as needed

1/4 tsp vanilla extract, optional

*adjust glaze by adding more powdered sugar or milk to
achieve desired consistency

1/4 cup toasted pumpkin seeds to garnish

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Mancakes! A Father’s Day Brunch Classic

This amazing bacon, green onion, and cheddar corn pancakes recipe was originally planned as a “breakfast for dinner” post, but when I tasted how incredible they came out, I decided to do them as a Father’s Day brunch special instead.

I realize Father’s Day Brunch isn’t actually a thing, but just in case it becomes a great tradition someday, I figured I’d get this into the search engines nice and early. Plus, I really wanted to call them “mancakes.”

Sweet/savory hybrids can be tricky sometimes, but I think this worked beautifully. We are talking about bacon, cheese, and onions after all, so it wasn’t that big a shock. And the way the chipotle-spiced maple syrup brought everything together was a risk well rewarded.

As far as the texture goes, these were surprisingly tender, and fairly light for corn pancakes. My only regret is not cooking extra bacon to top these with. So, why not surprise the man in your life, and whip up a batch of these soon? Enjoy!

Ingredients for about 12 Mancakes:

8 oz bacon

1/2 cup thinly sliced green onions

1 1/4 cups all-purpose flour

3/4 cup cornmeal

1 tbsp baking powder

pinch freshly ground black pepper

pinch cayenne

3/4 tsp salt

2 large eggs, beaten

2 tbsp melted butter

1 tablespoon sugar

1 1/3 cups milk

2 oz grated sharp cheddar (about 1/2 cup)

serve with warm maple syrup spiked with chipotle to taste