Shooting Recipe Rehab

After all the crazy travel in 2010 and 2011, Im perfectly happy cooking and working from the comfort and convenience of my home. Kelly comes on Mondays to test recipes and Cheri comes on Fridays to edit video. In between, I play in the kitchen, manage the site and edit recipes. Once a month, Ill drive an hour to Tampa to shoot a short cooking segment.

So, when I got a call from JoAnn Cianciulli (chan-chew-lee), seasoned producer of cooking television shows to come to Los Angeles, I replied, Heck yeah! The show she produces is called Recipe Rehab which just got picked up by ABC nationally, 3 times a week. My mission was to create recipes that families submit for a makeover. Four recipes. Four episodes. Shot all in one day. Oh, and were super short on time and need your rehabbed recipes in 3 days!

I had to drop my projects and start testing testing testing recipes. Both Kelly and Cheri helped me I was in a teeeny tiny little panic because one of the recipes JUST DIDNT COOPERATE. Just my luck that one of the recipes involved baking something that I dont do much. Finally, we hit it (whew) and the recipes were submitted to the Everyday Health nutritionist to evaluate.

My recipes passed the nutritionists inspection and then the team was off to shoot at each familys home. The family members cooked my recipe and judged it. Oh, did I mention that this was a competition? In each episode, two chefs rehab a recipe. The family cooks both and chooses their favorite.

The week that the families were cooking my recipes was a little nerve wracking to say the least. Im too competitive to not worry about winning. The producers wouldnt tell the chefs who won until we shot the episodes in the Everyday Health kitchen.

When I arrive in Los Angeles, this ginormous limo pulls up.

Im like, AWESOME! A super star is here! Maybe its Justin Beiber! Not that Im a JB fan, but hey, if it was him and he HAPPENED to drop a scarf right in front of me, I could grab it and sell it on Ebay! Score!

Like a dork, I got my phone out and start pointing it at the limo, making sure that I wouldnt miss whoever was getting in or out of the limo. The driver, dressed in a black suit, gets out and comes around the back of the limo. Hes holding a sign. Im looking at the sign, wondering, Does it say Beiber? Miley Cyrus? Robert DeNiro? Im thepaparazzi.Im ready for action. Knees slightly bent and bracing myself for anything to happen.

Driver walks right in front of me.

His sign says, Jaden Hair

Holy cow titties.

So now Ive got to look cool and quickly change the camera lens direction to point back at me, as if I was just casually Instagramming/Twittering/Facebookering a photo of my smiling face, Im here! Ive arrived in sunny California! and NOT looking like Im some star-struck dingaling.

I quickly catch up to the driver with a faux-flattered surprise, Oh, are you here for me?! Gaaaawwwdd, how silly of me!

That wasnt the most embarrassing thing that happened.

Just as I had thought the stretch limo was for a movie star, so did everyone at Baggage Claim Door 6. A small crowd had gathered, just staring at the limo to see who it was for.

Quick. Think fast. I could:

A) act as if I was a super star and make people wonder, ooooh, whos that!??? Stars have this confident, nonchalant air about them.the way they walk, the way they flip their hair, the way they stand. I could channel my inner Lucy Liu(though 4 inches too short and 30 pounds too heavy) and strut like I was one of the Charlies Angels.

B) just hurry in and shut the door fast before people could realize that I wasnt Lucy Liu and start dispersing with a disappointed look.

But instead, something even worse happened.

The small crowd of people were obviously tourists LA people dont give a flip about celebrity sightings, ESPECIALLY AT BUSY AIRPORTS. Especially if your stretch limo is BLOCKING THE PATH of 3 cars. Thats 3 very impatient, obviously LA residents in a hurry to beat the 5pm traffic rush on the 405 freeway.

HONK! HONK! HOOOOOOOOOOONK!!! GET YOUR LIMO OUTTA THE WAY! LADY, HURRY UP AND GET IN, WILL YA? YOURE BLOCKING ME! HONKKKKKKK!!!! HOOOOOOOONK!!!!

Thats. Embarrasing.

I get in, we hurry away before I could even open my window and do a Lucy Liu wave goodbye to my fans.

Inside, it was awfully lonely. Three small televisions playing a movie with the sound off. Sparkly lights on the ceiling. An assortment of drinks on the side. And a bouquet of Dum Dums in the cup holder next to me.

It turns out that the driver was hired to come pick me up in a regular sedan, but his schedule was quite packed and didnt have time to switch cars after a previous client that required the stretch.

The next morning, I got up early to head to the studio for hair and makeup. Apparently, I had big circles under my eyes and the makeup artist had to put a heavy coat of this fancy white powder to absorb, reflect and illuminate. But will it make me a better cook so I can win this competition?

It was going to be a LONG day four episodes!

The cameras:

The host is Danny Boome! Did you love him from Rescue Chef as much as I did?

The kitchen production crew got everything prepped and ready for us:

annnnnd.ACTION!

For episodes 1 & 2, I had my hair down. They changed my look for the last 2 episodes.

It turns out that Danny and I share the same agent and once upon a time (okay, earlier this year), when I was in NYC, our agent, Daniel, set up a dinner date for Danny and I to meet. Thirty minutes before dinner, Danny texted me and canceled.

I cant believe that bastard cancelled on me! I said, as I texted him back a short, curt np (no problem).

Danny didnt remember this electronic encounter, So good to meet you Jaden! Ive been wanting to meet you!

Oh really?

I smiled and said, I bet you dont remember that time when you dissed me for dinner!

Danny turned red! But I laughed and we became instant friends

After 10 very long hours nearly non-stop working, all 4 episodes wrapped up and I celebrated with:

What a blast. A shoutout to my fellow chef contestants, Mareya Ibrihim and Calvin Harris!I dont know when the episodes air I totally forgot to ask will post the dates when I find out!

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Hungarian Pork Stew Recipe, Guest Post by The Watering Mouth

Jaden Introduces Cheri from The Watering Mouth:

Hello, all you Steamy Kitchen readers! A gazillion thanks to Jaden for letting me share this amazing recipe with you all! I know youre going to LOVE it.

My husband Tamas (taw-MAHSH) was born and raised in a small village in Hungary named Tengelic [ten-gell-EETZ]. If youre unfamiliar with Hungary, there is a distinctive type of cuisine that Hungarians cook and it can most often be categorized as peasant food. Think: comfort food! My favorite! There are typical dishes that many of us know about like paprikashes and goulashesand the distinctions between those dishes are slim. And this dish that Im sharing with you is very similar: I describe it as thick, rich, flavorful, hearty type of stew. Its the type of food that you absolutely crave at this time of year that will warm you up and keep you going!

In order to make this dish complete, youve got to make the homemade pasta to go along with it its just not the same without it! (I know, Ive tried). Only problem is, the pasta is so simple, youll be wanting to make that by itself and then youll have a carb problem on your hands. Dont say I didnt warn you. (and absolutely NEVER fry up the pasta by itself in butter with a little salt on topthen youve got a REAL problem)

Every time we get together with friends and its our turn to cook, Tamas and I make this exact dish. And we have never heard one complaint by anybody not even from kids!! This is a dish everyone can agree on. And if you and your loved ones like to cook together, its a great dish where everyone can lend a hand. (Hint: The kids will love to smash the meat!)

So, without further ado, you can watch the videos Ive created to quickly show how both parts are done, or you can skip straight to the recipe! Either way enjoy and make sure to comment to tell me how you liked it!

xoxo,

Cheri fromThe Watering Mouth

How to Make Hungarian Pork Stew Video

How to Make Hungarian Nokedli (pasta) video

Hungarian Pork Stew Recipe

Servings: 8 to 10 Prep Time:1 hour Cook Time:1 hour

Serves: about a million people. Okay, definitely enough for 8, maybe with leftovers! So cut this recipe in half for less and you can save time on the preparation too, because making this much does take us quite a bit of time. But we LOVE the leftovers!

Ingredients:

8 medium yellow onions, chopped to medium dice
1/3 cup canola/vegetable oil, plus more for frying
9 3/4-inch thick boneless center cut loin pork chops, trimmed of fat, sliced in half length-wise, pounded 1/4 inch thin (if youre lucky enough to find the thin loin chops, youll only have to pound them thin)
1 tablespoon salt
1 tablespoon pepper
flour for dredging
3 tablespoons sweet Hungarian paprika
6-8 cups water, or enough to fully immerse all ingredients in the pot
Vegeta to taste, approximately 1 tablespoon (but if you cant find it, just use vegetable/chicken soup seasoning packets)
1 cup sour cream

Directions:

1. In a large pot (6 qt) over medium to medium-high heat, add onions and canola oil. Saute onions until they are translucent, but not browned. Add more oil when necessary to keep them slick in the process. When the onions have finished cooking, turn down heat to low, add paprika to mixture and stir to mix well.

2. Season each side of the pork slices generously with salt and pepper. Dredge the slices in flour on each side.

3. In a frying pan over medium-high to high heat, heat about an inch of canola or vegetable oil. Fry each slice of pork until just barely golden brown around the edges, about 1-2 minutes, flipping halfway through. If they are thin enough, this will be enough to cook them fully. Lay them between sheets of paper towel on a plate to catch excess oil.

4. Cut each of the pork slices in half and place them back in the pot with the onions. Add enough water to the pot to cover the pork and onions. Cover pot and simmer on medium heat for 45 minutes to 1 hour. Stir occasionally.

5. When the stew is thickened up a bit from the flour and the onions are starting to disappear, it is ready for the final seasoning. Add salt, pepper and Vegeta seasoning to taste. Add sour cream and stir until the stew is a rich, thick consistency.

Click here toLike The Watering Mouth on Facebookwhere I share lots of other great recipes!

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Beef Satay Skewers with Habanero Peanut Sauce

During recipe testing, there was an unanimous MMMMM!!! along with what may have been a little happy-dance from yours truly. This is hands-down, the very best Beef Satay Ive ever had. And its from a Belizean cookbook called, Flavors of Belize.

I actually had to look up exactly where Belize was located when I started reading this book. Its Central Americas Gateway to the Caribbean hugged by Southern Mexico, Guatemala and Honduras, on the Caribbean side. When I first opened up the book and saw recipes from Southeast Asia, China and even Hawaiian flavors, I was intrigued. Of course, if I had read the subtitle of the book, Ancient History, Diverse Culture, Exotic Cuisine it would have made sense!

It also turned out that my friends Adam Pearson and Matt Armendariz styled and photographed the book. Needless to say, the book is gorgeous, though I would have loved to see more photos of Belize, its people and markets. Ive got 2 videos to share with you one is a book tour and the other is the how-to on the recipe.

As a side note, I remember when I was little, probably around 10 years old, my Uncle Billy told me he was going to be vacationing in Belize. That struck me as incredibly exotic and so glamorous. When I grow up, one day Im going to be glamorous and vacation in Belize too! Well, I havent made it there yet, but perhaps one day. The closest Ive gotten is Cancun, but somehow the 5 hours or so drive between them seems like a world of difference. In my mind, at least.

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Beef Satay Skewers andHabanero Peanut Sauce Video

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Flavors of Belize, The Cookbook Book Tour Video

About the Book Tour: While I am a devoted customer of Amazon.com, the shopping experience just isnt quite as fulfilling when browsing for books. I love thumbing through the pages of a cookbook, stopping at a random page to see what Id find. If at least 75% of the time, my thumb stops at an interesting recipe, photo or snippet of text, then its a win. So I thought Id start giving some informal Book Tours of cookbooks that I have, majority of them sent from publishers for review.

Ill give you a few quick thumb stops of the book I hope you enjoy!

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Beef Satay Skewers with Habanero Peanut Sauce Recipe

Servings: 4 Prep Time:15 minutes Cook Time:10 minutes

Recipe adapted from Flavors of Belize Cookbook.

Ingredients:

FOR THE BEEF SATAY
1/2 cup onion, finely diced
3 cloves garlic, through garlic press
1 tablespoon grated fresh ginger
1 teaspoon sugar
2 teaspoons Asian red chili sauce (like sambal oelek or sriracha)
1 tablespoon minced fresh cilantro
1/4 cup soy sauce
2 teaspoons sesame oil
1 /2 lime, juiced
1 1/2 pounds skirt steak, 1/2-inch thick slices
bamboo skewers, soaked in waterFOR THE HABANERO PEANUT SAUCE1 cup smooth peanut butter
1/2 cup hot water
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon cumin
1/4 teaspoon habanero pepper, finely minced, to taste
1/2 teaspoon curry powder
1 lime, juiced

Directions:

FOR THE BEEF SATAY

1. For marinade, mash together the onion, garlic, ginger and sugar using mortar & pestle or food processor. Or - if you have chopped your ginger, garlic and onion fine enough, no need to do anything further. Add this mixture into a resealable bag. To the same bag, add in the red chili paste, cilantro, soy sauce, sesame oil and lime juice. Massage to mix well. Add in the beef strips. Marinate 1-2 hours or up to overnight. In the meantime, prepare the Habanero Peanut Sauce.

2. When ready to cook, heat grill to high, direct heat. Thread beef onto bamboo skewers.

3. Grill for 3-4 minutes on each side while continuously basting with marinade. Serve with habanero peanut sauce (below).

FOR THE HABANERO PEANUT SAUCE

Whisk together all ingredients until smooth. If the sauce is too thick, whisk in an additional tablespoon of hot water.

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Chicken Salad with Sesame-Miso Dressing

I first met Nancy Hachisu in Mexico at our very first Food Blogger Campthat a few of us hosted back in 2010. What surprised me was not that she attended, but that she flew all the way from Japan to come and hang out with us. It gave me kick in the pants, You best deliver a killer event, Jaden! And we did, because she came back the following year.

Ever since then, Ive been lucky to see Nancy at least once a year, sometimes twice, at food conferences. Those conferences are like reunions for us bloggers giddy hugs, wine glasses clinking and catching up in person on all the exciting things happening.

Nancy has been working on her very first cookbook for the past couple of years. I remember in Seattle seeing her very first cookbook photos shot by a famous Japanese photographer over lunch. Im proud to say that her book, Japanese Farm Food, has just come out.
Nancy, a native of California, traveled to Japan and fell in love with an organic farmer. They married and now run an English immersion school at their rural farmhouse. Thats the 2 sentence version of their love story, and I hate to tell you more because you really should read the wonderful story that Nancy has written in the book.

I own and have-owned over 1,000 cookbooks (I have given the majority of them away) Ill be absolutely honest and tell you that Nancys book is one of the most beautiful Ive ever seen. From the fabric binding, lovely photos and Nancys stories, its a treasure. Oh, and the recipes! Simple Japanese farm food featuring produce from their garden, eggs from their chickens and trips to the local market.

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Chicken Salad with Sesame-Miso Dressing Recipe Video

Chicken Salad with Sesame-Miso Dressing Recipe

Servings: 4 Prep Time:10 minutes Cook Time:10 minutes

Adapted from Nancy Hachisu's Japanese Farm Food Cookbook.

If you cannot find thin sliced chicken tenderloin, purchase skinless, boneless chicken breast. Place breast between plastic wrap and pound thin with the smooth of the meat tenderizer to thin it out to 1/2" thick.

Ingredients:

1 pound, thin sliced chicken tenderloin
2 tablespoons sake
2 teaspoons grated ginger
1 tablespoon low-sodium miso paste or 2 tablespoons Miso & Easy
1 teaspoon sea salt
2 small heads of butter lettuce, leaves torn

FOR THE SESAME-MISO DRESSING

2 tablespoons sesame seeds
1 tablespoon low sodium miso paste or 2 tablespoons Miso & Easy
2 tablespoons rice vinegar
4 tablespoons rapeseed, grapeseed, rice or olive oil

Directions:

Turn oven to broil (high) and place rack 8" below heating element. Slice the chicken breast into thick strips. Combine the sake, ginger, miso and salt. Toss the chicken strips into the mixture. Place chicken on a baking pan. Broil for 8 minutes or until chicken is cooked through.

In the meantime, add the sesame seeds to a frying pan and roast over medium-high heat while shaking the pan to avoid burning the seeds. When the seeds start to pop, remove from the heat.

Reserve 1 teaspoon of the toasted seeds and set aside.

For the dressing, slide the remaining seeds into a Japanese grinding bowl or mortar and grind roughly. Mash in the miso to form a thick paste and add the vinegar to lighten (and brighten) the miso-sesame mixture. Whisk in the oil slowly until emulsified. (Be sure to whisk again right before dressing your salad.)

Toss the lettuce with the dressing. Place the chicken on top of the lettuce and sprinkle with the reserved toasted sesame seeds. Serve immediately.

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Awkward

Ive always been a hands-on and visual learner, preferring to process information by seeing and tactile practice. Even in grade school, I remember my teachers always complaining, Are you listening to me? (no.) Did you hear what I just said? (nope.)

In college, where the preferred method of teaching was mainly lectures, Id write notes fast and furious (I created my very own shorthand and was good at deciphering my own chicken-scratch), often scribbling word-for-word what the professor was saying. Then, to study, Id re-copy all of my notes 2 or 3 times by hand. Back then, laptops were silly-expensive and I relied on my Bic pen, spiral notebook and lots of bandages to cover blisters on the sides of my third finger.

[Oh, and by the way, both my boys are the same way - they learn by, "Show me, Mommy!" or "Lemmee try!"]

This is why I had never gotten into audio podcasts. Its just too much listening to people talk. Stuff that I hear goes in one ear and just falls right back out.

Recently, I finally learned how to connect my iPhone to my cars speakers via Bluetooth so that I could take phone calls through the car instead of holding onto a phone. Im short, Asian, female and suck at driving. I really do need both hands on the wheel. The problem with calling through the car stereo is that the microphone in the car is somewhere NOT NEAR MY FACE. Its on the dashboard, behind the windshield wiper lever, near the air conditioning vent.

So if the other person Im talking with has trouble hearing me (like all the time), I have to turn off the A/C or heater, lean forward and speak loudly, enunciating EACH. IN-DIVID-UAL SYL-LA-BLE. Which is even more distracting than if I had just held the damn phone in my hand.

Ive tried the Bluetooth headset route, but its just too staticky and the phone gets all confused about which Bluetooth device to connect to the car? the headset? and I kept dropping the call.

Ive resorted to plugging in my ear buds to the phone and only using one of the buds in my ear. I can hear much better, but since my ear bud doesnt have a microphone, I have to prop my phone up on my chest, using my boobs as a sticky shelf (pushup bras help with that) and propping the microphone close to my mouth. Awkward.

Hmmm..

This post originally was supposed to be about podcasts. Somehow Ive digressed and now you know I play with my boobs in the car. Double awkward.

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Open a pomegranate without looking like youre bleeding to death

Have you ever opened a pomegranate and then ended up looking like you were bleeding all over?committed murder? Well, heres the easiest way to open a pomegranate without making a big mess.

So now that youve successfully opened the pomegranate, whatcha gonna do with it? Here is a gallery of some of my favorite recipes Ive found online:

1. Golden Beet and Pomegranate Salad from Simply Recipes
2. Bulgur, Celery and Pomegranate Salad from 101 Cookbooks
3. Honey Coconut Quinoa with Pomegranate from Eden Kitchen
4. Mango Pomegranate Guacamole from Epicurious
5. Pomegranate Gelato by Red Star to Lone Star
6. Raw Kale Salad with Balsamic and Pomegranate by Running with Tweezers
7. Delicata Squash Salad with Roasted Potatoes and Pomegranate Seeds by The Year in Food
8. Cocoa Nib with Pomegranate Overnight Oats by Oh My Veggies
9. Homemade Grenadinefrom Chow

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