I have a whole new appreciation for TV chefs. They make it seem so easy. The recipes just flow together, the camera work, audio, and lighting are crisp and professional, and complete meals are created in about 10 minutes.
My first foray into cranking out a cooking show didn’t go nearly as smoothly. Even though I chose what I felt to be a super simple recipe, we ended up filming over 45 minutes of footage.
Editing this down to 12 minutes was a slashfest and I had to can some really funny moments. I also had to deal with a dead battery, technical issues, and several minutes of unrecorded audio (although I must say it led to some great voiceover work).
In the end, I finally managed to put together my first cooking show. I say my “first” because I hope it’s not my last. But, for that to happen, I’ll need to get a bit faster and way more proficient. Spending an hour filming, four hours editing, and two hours rendering for a 12-minute show just seems backwards. Is this what real TV chefs go through? If so, at least they get paid.
The recipe I chose for my very first show is taken from “The Steamy Kitchen” by Jaden Hair. I was not asked to review this book, it’s a cookbook right off our kitchen shelf, and my favorite one at that. I love so many receipes in this book because they are easy to make, the ingredients can be found at a grocery store, and you can be a kitchen clutz (like me) and still make some seriously good cuisine.
If the response is good, I’ll totally do more of these. If not, hey, I still had a lot of fun.
I did want to give a healthy thank you to Jaden for allowing me to publish her Asian Crab Cakes recipe. If you’re looking for a great cookbook, seriously consider “The Steamy Kitchen”. You’ll look like a pro. Even if you aren’t.
With that, on with the show!
Want the Recipe?
Asian Crab Cakes:
1 lb (500g) good quality crabmeat
1 tomato, finely diced
1 green onion (scallion), finely minced
1 teaspoon grated fresh ginger
Generous pinch of salt
Freshly ground pepper to taste
2 teaspoons fish sauce
1 teaspoon freshly squeezed lime juice
1-3 teaspoons of Asian chili sauce (Sriracha preferred)
1/4 cup (30g) plus 1 cup (120g) Panko breadcrumbs
2 Tablespoons high-heat cooking oil
1 tomato, finely diced
1 green onion (scallion), thinly sliced lengthwise
Sriracha Mayo Sauce (stir until blended):
1 Tablespoon Asian chili sauce (Sriracha preferred)
1 teaspoon freshly squeezed lime juice
1/2 cup (125ml) mayonnaise
1. In a large bowl, beat the eggs. Add the crabmeat, tomato, green onion, ginger, salt, pepper, fish sauce, lime juice, chili sauce, and 1/4 cup of
the Panko breadcrumbs. Mix gently.
2. With your hands, gently form 8 equal-sized crab cakes without squeezing too hard.
3. Set a frying pan over medium-high heat. Once very hot, add the cooking oil and swirl to coat the pan.
4. On a plate, spread out the remaining cup of Panko breadcrumbs. Using a spatula, gently lift one of the crab cakes and set it on top of the breadcrumbs. Spoon some of the breadcrumbs on top of the cake and press gently to adhere. Immediately transfer the cake into the pan and bread the remaining crab cakes, each time transferring to the pan after breading. Saute the crab cakes for 2 minutes on each side, until golden brown.
5. Prepare the Sriracha Mayo Sauce by combining the ingredients and stirring to blend. If desired, top each crab cake with some of the Sriracha Mayo and add the optional garnish of tomato and green onion.
Want “The Steamy Kitchen”?
I loved this book so much that I actually wrote a review on Amazon.com for it (reprinted below). If you’d like to purchase the book, head over to Amazon.com.
Want to meet Jaden Hair?
Heck, I haven’t even done that! The best I can do is forward you to her blog, which is loaded with more recipes. Needless to say, you’ll learn a lot more from her than me. 🙂
Here she is on the Today Show, which is a tad more credible and beneficial show than mine.
Want to read my Amazon.com review?
As an aspiring “home chef” without talent or experience, I’ve bought dozens of cookbooks hoping to find one that would enable me to create cuisine, not just mundane meals. Sadly, I have been let down countless times. Sure, my lack of cooking skills puts me at a huge disadvantage, but I’m not buying complex books. I tried to stick with cookbooks that focused on the novice. In the end, my dishes looked nothing like the photos, tasted nothing like the description, and left me with little more than dirty dishes and buyer’s remorse.
The Steamy Kitchen Cookbook changed that for me. I’ve now cooked six meals from within these pages and every single one of them left me literally smiling at first bite. Just like one of those corny food commercials. 🙂 Here’s why:
1. The ingredients were all found at my local supermarket…unlike books that sent me to far away places in search of obscure spices that I’d never use again.
2. The book was fun to read, kept my attention, and gave me insight like no other cookbook had given me in the past. Most just started right in with the recipes, leaving me with more questions than answers. Unlike the Steamy Kitchen, they focused on the “how” without ever addressing the “why”.
3. The steps were easy to follow, the dishes easy to prepare, and the end result actually matched the photos. The other cookbooks I bought should have come with a sous chef because I was way out of my element. I never realized how inadequate they were until I read and followed this book.
4. The flavors were solid, delicious, and spot-on. I couldn’t believe I made these meals. They seemed complex to the taste but they were actually quite easy to make. I wasn’t the only one in our family raving about the food I cooked. If you knew me, you’d know how incredible that is.
The Scallops & Fruit Salsa…amazing. The Salmon with Cucumber Relish…amazing (I used her 250-degree slow-cook method instead of steaming). The Crab Cakes…best I have EVER tasted. I could go on and on. And I will, in my kitchen, until I’ve cooked every meal in the book.
If you are hesitant to purchase this book…don’t be. Even if you actually ARE a chef, unlike me, you’ll find the dishes and flavors to be divine. But if you’re a hazard waiting to happen in the kitchen, like me, this book will literally motivate you to keep trying.
Yeah…it’s that good.
Want this post to be over?
Thank you for enduring my first show. I faced lots of bumps along the way but it was a blast to put together. I hope you enjoyed it and I hope you love the recipe. If you do decide to purchase the book, stop back and let me know what you think. I’m certain you’ll follow my lead in singing its praises. Especially when you make her “Salmon with Cucumber Relish”.
FTC Disclaimer: Back off, gov. I did this “review” because I loved the book. I paid for it with my own money and I pulled it off my own shelf. No compensation, no arrangements. I’m simply just…a fan.
Click here to visit “The Steamy Kitchen” on Amazon.com bypassing my affiliate link.