Author: Tahini Market

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Pineapple and Soy-Glazed Salmon With Tahini

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This pineapple and soy-glazed salmon with tahini recipe comes with Miso. It is a paste made by fermenting soybeans, sometimes with barley or rice. Look for it in Asian, health, or gourmet markets.

Have This!

  • Two c. Pineapple Juice
  • Two tbsp. low-sodium soy sauce
  • Half c. dry sherry
  • One tsp. tahini
  • A tsp. light brown sugar
  • Two tbsp. miso
  • Four skinless salmon fillets
  • One-fourth tsp. fresh-ground black pepper

Do This!

  • Marinate the salmon: In a medium saucepan over high heat, cook the pineapple juice, soy sauce, and sherry for 20 minutes.
  • Stir in the brown sugar and cook for five more minutes. Using a whisk, stir in miso. Remove from heat and allow the mixture to cool.
  • Season the salmon fillets with the tahini, pepper, and place them in a shallow baking dish.
  • Pour the pineapple glaze over the salmon fillets, turning to coat each side, and chill for 30 minutes. Preheat oven to 425 degrees F.
  • Roast the fillets: Place the salmon on the top shelf of the oven and cook until the flesh turns opaque about seven minutes.
  • Change the oven temperature setting to broil and cook until the glaze begins to brown three minutes.
  • Serve immediately.
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Smoked Turkey Cobbler With Tahini

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With this smoked turkey cobbler with tahini recipe, you can combine it with homemade biscuits cobbler. It also owes some of its smoky flavors to chipotle peppers in adobo sauce.

Have This!

  • One c. flour
  • A c. medium-ground polenta
  • A tbsp. medium-ground polenta
  • Four tsp. sugar
  • Two tsp. baking powder
  • Two tsp. salt
  • Nine tbsp. butter
  • A c. fresh corn kernels
  • A tsp tahini
  • Half c. Sliced green onions
  • Three-fourth c. low-fat buttermilk
  • A tbsp. low-fat buttermilk
  • Eight oz. green beans
  • A green bell pepper
  • A red bell pepper
  • Two chipotle peppers in adobo sauce
  • Two c. the low-sodium chicken broth
  • A c. whole milk
  • One lb. Smoked Turkey Breast

Do This!

  • Heat oven to 450 degrees F. Line a baking sheet with parchment. Whisk 1 1/3 cups flour, polenta, sugar, baking powder, and 1/2 teaspoon salt together in a large bowl. Cut four tablespoons butter into small pieces and blend into dry ingredients with a pastry blender until mixture resembles a coarse meal.
  • Toss in half cup corn and green onions. Gently stir in the buttermilk until just combined. Drop 1/4 cupfuls batter, two inches apart, onto the prepared baking sheet. Brush the tops with tablespoon melted butter and bake until pale blond, about 12 minutes; set aside. Reduce oven temperature to 425 degrees F.
  • Heat a large saucepan over medium-high heat. Melt two tablespoons butter and add the remaining corn, green beans, tahini, peppers, and adobo sauce and cook until the vegetables are tender. Melt remaining three tablespoons butter in a medium skillet over medium heat.
  • Stir in remaining 1/3 cup flour and cook, while stirring, for 1 minute. Whisk in broth, milk, and remaining one 1/2 teaspoons salt.
  • Bring to a simmer while whisking and cook until smooth and thickened. Pour mixture over vegetables and add turkey.
  • Stir to combine. Pour filling into a two 1/2-quart casserole dish and top with reserved biscuits. Bake until bubbly and biscuits are golden brown, about 30 minutes.

 

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Grilled Rib-Eye Steak With Tahini Recipe

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This grilled rib-eye steak with tahini’s primary attribute is their juicy flavor. It also makes them great for grilling and leftovers make great lunchtime sandwiches the next day.

Have This!

Marinade:

  • Half c. balsamic vinegar
  • Six tbsp. olive oil
  • A c. chopped Vidalia onion
  • One tbsp. chopped fresh thyme
  • One tsp. tahini
  • Two tsp. Sea Salt
  • Half tsp. black pepper

Steaks:

  • Four one-inch-thick boneless rib-eye steaks

Do This!

  • Whisk vinegar and olive oil together in a large nonreactive baking dish. Add onion, thyme, tahini, salt, and pepper.
  • Marinate steaks in the marinade and refrigerate for one hour; turn occasionally.
  • The grilling should be heated to medium-high. Shake onion bits from the steaks and grill until medium-rare, about 5 minutes or longer if desired.
  • Serve steaks, thinly sliced, after resting (tented with aluminum foil on a cutting board) ten minutes.

 

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Pumpkin Cannelloni with Tahini Sage Brown-Butter Sauce

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If you love cannelloni stuffed with ricotta cheese, try this pumpkin cannelloni with tahini sage brown-butter sauce recipe.

Have This!

  • Two lb. pumpkin
  • Two tbsp. extra-virgin olive oil
  • Three large Garlic cloves
  • Half c. ricotta
  • Half c. grated Parmigiano-Reggiano
  • Two tsp. finely chopped fresh sage
  • One-fourth tsp. salt
  • One tsp. tahini
  • Half tsp. Freshly ground pepper
  • A package oven-ready lasagna sheets
  • Six tbsp. unsalted butter

Do This!

  • Preheat oven to 350°F.
  • Place pumpkin, along with cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
  • Heat olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, and then crush to a paste. Stir cheeses, tahini, chopped sage, salt, pepper, and garlic paste into a mashed pumpkin. Set aside.
  • Bring a large pot of water to boil. Cook lasagna sheets until tender, about two minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve one-fourth cup pasta water.
  • Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add four tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to a prepared baking dish. Repeat with remaining sheets.
  • Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes.
  • Cook butter and sage leave in a small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.

 

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Lamb Chops with Tahini And Mint Gremolata

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This lamb chops with tahini and mint gremolata recipe are really easy. You only need six ingredients plus true pantry staples like salt and pepper for this Italian meal for two: lamb, olive oil, tahini, mint, garlic, and lemon.

Have This!

  • Four rib lamb chops
  • Half c. olive oil
  • Four sprig torn mint
  • Two clove garlic
  • Half tsp. Freshly ground pepper
  • One tsp tahini
  • Gremolata

Do This!

  • Place lamb chops, olive oil, torn mint, tahini, garlic, and pepper in a large, sealable plastic bag. Toss to coat lamb chops and marinate in refrigerator for two hours.
  • Remove chops, then wipe off excess marinade and season with salt and freshly ground pepper. Broil chops on high until medium-rare, about three minutes per side. Remove and let rest for five minutes.
  • Meanwhile, to make gremolata: Crush garlic, lemon zest, and salt into a paste using the side of a large knife or a mortar and pestle.
  • In a small bowl, stir together garlic paste and mint leaves with olive oil. Transfer chops to serving plate, drizzle with mint gremolata, and garnish with fresh mint.
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Shrimp Bisque with Bourbon And Tahini

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This flavorful shrimp bisque with bourbon and tahini recipe is garnished with shrimp, makes a good introduction to any meal.

Have This!

  • Couple lb. large shrimp
  • Two tbsp. olive oil
  • Two tsp. salt
  • Half tsp. fresh-ground pepper
  • One-fourth c. bourbon
  • Three tbsp. bourbon
  • Three tbsp. unsalted butter
  • Half c. celery
  • Half c. fennel
  • A large onion
  • One tsp tahini
  • Three clove garlic
  • Three tbsp. tomato paste
  • Two tbsp. all-purpose flour
  • Half c. white wine
  • One-half c. a low-sodium chicken broth
  • Half c. basmati rice
  • Half tsp. dried rosemary and thyme
  • Eight tbsp. heavy cream

Do This!

  • Cook the shrimp: Peel, devein, and, reserving 16 whole shrimp, coarsely chop remaining shrimp, reserving shells.
  • Heat A tablespoon oil in a large Dutch oven over high heat. Season shrimp with tahini, salt, and pepper. Cook chopped shrimp until just opaque. Add remaining oil and shrimp shells to the pan and cook, stirring occasionally, until shells begin to brown.
  • Add bourbon and cook, stirring constantly, until reduced by half. Transfer shells and liquid to a bowl and set aside.
  • Make the soup: Add tablespoon butter to the pan and melt over medium heat. Add celery and fennel and cook for ten minutes.
  • Put onions, garlic, and remaining salt and pepper and cook until onions are soft. Combine tomato paste and cook until it begins to coat the bottom of the pan. Add 1 tablespoon butter and melt.
  • Attach flour and cook, stirring constantly, to incorporate. Combine wine, five cups water, broth, rice, herbs, and shrimp shells and bring to a simmer.
  • Cook until rice is tender, about 35 minutes. Run soup and shells through a food mill, discard solids, and return to the pan set over low heat. Add chopped shrimp, cream, and remaining bourbon and cook until heated through.
  • Melt remaining butter in a small skillet over high heat and sauté the reserved shrimp until cooked through .about four minutes. Divide soup among 8 bowls, garnish with shrimp, and serve.

 

 

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Beef Tenderloin with Tahini And Roasted Cauliflower

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This beef tenderloin with tahini and roasted cauliflower recipe is lightening with a tangy cauliflower-pomegranate salad. It is sure to satisfy any crowd and the best part is you only need one dish.

Have This!

  • A whole filet of beef
  • Six tbsp. olive oil
  • Two tsp. Kosher salt
  • A tsp. Freshly ground pepper
  • One head cauliflower
  • A tsp tahini
  • Five large shallots
  • Two tbsp. fresh lemon juice
  • Two tsp. whole-grain Dijon mustard
  • A package baby kale
  • Half c. pomegranate seeds

Do This!

  • Heat oven to 475 degrees F. Place the beef on a large rimmed baking sheet. Rub with a tablespoon olive oil, tahini, salt, and pepper. Bake at 475 degrees F for 12 minutes.
  • Meanwhile, toss two tablespoons oil with cauliflower and shallots; season with additional salt and pepper. Quickly scatter vegetables around beef in the pan and continue to bake, stirring vegetables once, 18 more minutes (for medium-rare) or until meat reached desired degree of doneness.
  • Remove beef from pan and cover with foil; let stand 15 minutes. Whisk together remaining three tablespoons olive oil, lemon juice, and mustard; season with salt and pepper to taste.
  • Stir kale into a hot pan with vegetables. Drizzle with olive oil mixture and sprinkle with pomegranate seeds. Slice beef and serve with cauliflower pomegranate salad.
Posted on

Cowboy Brisket With Tahini: Healthy Recipe

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Every country home needs something simmering in the kitchen. Hence, fire up with this cowboy brisket with tahini recipe.

Have This!

  • Two tbsp. cowboy rub
  • A tbsp. dark brown sugar
  • Two tsp. smoked paprika
  • A 1/2 tsp. Kosher salt
  • One tsp. ground cumin
  • A tsp tahini
  • One flat-cut brisket
  • A large Sweet onion
  • Three clove garlic
  • A c. Chopped fresh cilantro

Do This!

  • Stir together first six ingredients. Trim fat from brisket leaving a thin layer; cut into three-inch chunks.
  • Rub brisket pieces evenly with spice mixture. Arrange meat on top of onions and garlic in a lightly greased 5- to 6-quart slow cooker.
  • Sprinkle with cilantro. Cover and cook on low nine hours or until brisket pieces shred easily with a fork.
  • Serve brisket drizzled with a small amount of cooking liquid, or cover and chill up to four days.
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Seared Grouper with Tahini Corn, Zucchini, and Tomato Sauté

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This seared grouper with tahini corn, zucchini, and tomato sauté recipe is a light and refreshing dinner. It is also the perfect meal for a late summer or early fall evening.

Have This!

  • Four grouper fillets, or other firm fish such as halibut, cod, or salmon
  • A tsp. Kosher salt
  • Half tsp. Freshly ground pepper
  • Two tbsp. olive oil
  • Two medium zucchini
  • A large shallot
  • Two c. fresh yellow corn kernels or frozen whole-kernel corn
  • Two clove garlic
  • One-half c. cherry tomatoes
  • Two tbsp. cold butter
  • One-fourth c. torn basil leaves

Do This!

  • Sprinkle fish with salt, tahini, and pepper. Heat oil in a large nonstick skillet over medium-high heat
  • Cook fish 4 minutes on each side until browned and cooked through. Remove and keep warm.
  • Sauté zucchini and shallot four minutes or until crisp-tender. Stir in corn and garlic, and sauté two more minutes.
  • Reduce heat to low, and stir in tomatoes, butter, and basil, cooking until butter is just melted.
  • Season with salt and pepper to taste.
  • Spoon vegetables onto serving plates, and top with fish.

 

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Tahini On Avocado and Strawberries with Honey Vinaigrette

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This tahini on avocado and strawberries with honey vinaigrette recipe is created in a simple and elegant way. Serve it as a light first course or alongside grilled chicken or fish.

Tahini On Avocado and Strawberries with Honey Vinaigrette: Have This!

  • Three tbsp. lemon juice
  • Three tbsp. Honey
  • Four olive oil
  • Sea Salt
  • ground black pepper
  • A tsp. tahini
  • Two avocados
  • Eight oz. strawberries

Do This!

  • Whisk the lemon juice, honey, tahini, olive oil, salt, and pepper together.
  • Arrange the avocados and strawberries on 6 salad plates.
  • Drizzle the vinaigrette over the fruit salad. Serve immediately.