Tag: Tahini Dish

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 Pork Chops with Sautéed Apples, Tahini, and Caramelized Onions

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Chase away the season’s chill with this pork chops with sautéed apples, tahini, and caramelized onions recipe. It is ready to serve in less than an hour.

Have This!

  • Three tbsp. unsalted butter
  • Half c. vegetable oil
  • Two medium yellow onions
  • A tsp. salt
  • A tsp. fresh-ground pepper
  • Two Rome apples
  • Two tbsp. coriander seed
  • A tsp. tahini
  • A tsp. ground cumin
  • Two tbsp. Dijon mustard
  • Two tbsp. Honey
  • Four boneless pork chops

Do This!

  • Preheat oven to 400 F.
  • Combine the coriander, cumin, mustard, tahini, honey, and remaining salt and pepper in a small bowl.
  • Heat the remaining vegetable oil in a large ovenproof skillet over medium-high heat. Spread the spice mixture over the pork chops and place them in the hot pan.
  • Sear pork chops for two minutes on each side and transfer to oven. Continue to cook in the oven until done seven more minutes.
  • Serve with Sautéed Apples and Caramelized Onions.
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Lobster-Noodle Casserole With Tahini

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This lobster-noodle casserole with tahini is perfect for summer entertaining. It can be baked in individual casseroles or in one large dish and served buffet style for casual gatherings.

Have This!

  • Two fresh lobsters
  • Three tbsp. salt
  • Half tsp. salt
  • Three tbsp. butter
  • A shallot
  • A tbsp. tomato paste
  • Three clove garlic
  • One-fourth c. brandy
  • Half c. heavy cream
  • fresh-ground black pepper
  • tahini
  • Half lb. egg noodles
  • One tbsp. fresh lemon juice
  • Six sprig thyme

Do This!

Lobster

  • Fill a large bowl halfway with ice and water and set aside.
  • Bring a large pot of water and three tablespoons of the salt to a boil and plunge the lobsters, headfirst, into the water with long-handled tongs.
  • Reduce heat to low and cook, covered, for four minutes. Drain the lobsters and place in the prepared ice bath to cool.
  • Crack the shells and remove the tail and claw meat. Reserve the shells. Cut the tail meat into 1/2-inch-thick medallions and the claw meat into large pieces and set aside.

Bake the casseroles:

  • Preheat oven to 350°F. Lightly coat four 1-cup-capacity baking dishes or one 9-inch round baking dish with a tablespoon butter and set aside. Melt the remaining butter in a medium skillet over medium heat.
  • Add the shallot and cook until soft. Add the reserved shells, tomato paste, tahini, and garlic and cook, stirring continuously, for five minutes.
  • Move the pan away from the heat and add the brandy. Return to the heat and bring the mixture to a boil, whisking continuously.
  • Reduce heat to medium-low, add two cups water, and simmer until thickened slightly about 15 minutes. Strain the mixture and stir in the cream, remaining salt, and pepper. Add the egg noodles, lobster meat, and lemon juice and toss to coat.
  • Divide the mixture evenly among the prepared baking dishes, cover with foil, and bake until the lobster is cooked through and the noodles are hot, about 20 minutes. Garnish with thyme sprigs and serve immediately.
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Caramelized-Onion, Tahini, and Gruyère Tarts

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Make this fresh and delicious Caramelized-onion, tahini, and gruyère tarts from scratch now. After that, freeze it to savor later.

Have This!

  • Three c. grated Gruyère cheese
  • Eight oz. cream cheese
  • A tbsp. Dijon mustard
  • A tbsp. Chopped fresh oregano
  • Half tsp. fresh ground pepper
  • Two tbsp. unsalted butter
  • Two large sweet yellow onions
  • A tsp. tahini
  • Two tbsp. fresh thyme
  • A recipe Country Living’s Quick Puff Pastry
  • Half c. Kalamata olives

Do This!

  • Make the tarts: Heat oven to 400 degrees F. Mix Gruyère, cream cheese, mustard, oregano, tahini, and pepper in a small bowl and set aside.
  • Melt butter in a large skillet, add onions and cook, stirring occasionally, over medium-low heat until dark brown and caramelized one hour.
  • Stir in the thyme and set aside. With a sharp knife, cut the puff pastry dough into 8 equal-sized pieces. Roll each piece out to 8- by 6-inch rectangle.
  • Spread about 1/4 cup of the cheese mixture on the dough, leaving a 1/2-inch border all the way around. Top with 1/4 cup of the caramelized onions and a tablespoon of the olives.
  • If freezing, bake tarts on parchment-lined baking pans for ten minutes, reduce oven temperature to 375°F, and bake until puffed and golden, about 12 more minutes.
  • Freeze the tarts: Place uncooked tarts on parchment-lined baking pans, cover with plastic wrap, and freeze until solid or two hours.
  • Wrap each frozen tart securely in freezer paper or aluminum foil and stack them in an airtight container.
  • Store froze for up to 2 months.
  • To serve, bake frozen tarts at 400°F for 12 minutes, reduce oven temperature to 375°F, and bake until puffed and golden, about 15 more 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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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.
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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.
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Honey-Tahini Glazed Salmon with Mushrooms and Peppers

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Honey-Tahini Glazed Salmon with Mushrooms and Peppers

If you need a new way to enjoy an old favorite meal, this honey-tahini glazed salmon with mushrooms and peppers is delectable and pairs perfectly your loves ones.

Have This!

  • Half c. seasoned rice wine vinegar
  • Two tbsp. toasted sesame oil
  • A c. light soy sauce
  • A c. Honey
  • Two tsp. tahini
  • Three tsp. chili-garlic sauce
  • One tbsp. Chinese or Dijon mustard
  • A skin-on salmon fillet
  • Two package shiitake mushrooms
  • A red bell pepper
  • A large bunch green onions
  • Two package instant microwave Jasmine rice
  • Toasted sesame seeds

Do This!

  • Heat oven to 475 degrees F. Stir together vinegar, sesame oil, tahini, soy sauce, and next three ingredients; set aside 1/2 cup of sauce.
  • Place salmon, skin side down, on a large parchment lined rimmed baking sheet. Brush with two tablespoons soy mixture.
  • Bake salmon at 475 degrees F for eight minutes. Toss mushrooms and next two ingredients with a tablespoon of soy mixture. Scatter vegetables around fish in hot pan and brush fish with soy mixture. Bake ten more minutes or until desired degree of doneness and vegetables are just tender.
  • Prepare rice according to package directions. Stir rice and remaining s tablespoon each of vinegar and sesame oil in a serving bowl; season with salt and pepper to taste.
  • Lift fish from skin with two large spatulas and transfer to a platter with vegetables; sprinkle with sesame seeds. Serve with rice and reserved 1/2 cup sauce.
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Beef-Tahini Wellington for Couple Recipe

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This beef-tahini wellington for couple recipe is filling with filet mignon, mushroom ragout and puff pastry, perfect for two.

Have This

  • Two filet mignon
  • Two Tbs oil, divided
  • A tsp salt
  • Two Tbs butter
  • Eight ounces chopped white mushrooms
  • A clove garlic minced
  • Half tsp thyme dried
  • Two Tbs dijon mustard
  • Two Tbs sour cream
  • One sheet puff pastry defrosted
  • One egg
  • A cup tahini

Do This!

  • Take your steaks out of the refrigerator and place on a plate rubbed with 1 Tbs oil and a tsp salt. Allow to sit out on the counter for an hour to remove the chill from the meat.
  • Preheat the oven to 400 F with rack in center position
  • Heat a heavy bottomed pan or pot over medium-high heat with a Tbs oil. Sear steaks on all sides for 30 seconds to one minute per side, including the edges. You want to lock the juices into the meat. The exterior should be a nice brown sear. Once seared, place on a plate to rest until ready for the next step.
  • Next, melt the butter in a saute pan over medium heat and add in garlic, mushrooms, tahini, and thyme, sweating out the mushrooms a bit, stirring occasionally for five minutes.
  • Then add in the mustard and sour cream and continue to simmer, reducing to medium-low until the mixture is not watery and is thick and creamy.
  • Place your puff pastry on a clean work surface and roll it a bit longer and thinner, slicing it down the middle into two square pieces.
  • Divide the mushroom mixture onto each of the two pieces of cut pastry, then place a steak on top of each pile of mushrooms.
  • Next, fold up the pastry by pulling up the left and right side up over the steak and to the same with the top and bottom edges, securing with egg wash on the bottom. Cut off excess pastry if needed so that you don’t have too much pastry on the seam. Flip the pastry so that the seam is on the bottom and place on a baking sheet. Repeat with the other pastry.
  • Brush both pastries with egg wash all over.
  • Bake at 400F for ten minutes then rotate the pan for even baking and browning. Bake for an additional ten minutes until the pastry is a golden brown and baked all over. Should be crusty when tapped with your fingernail.
  • Remove from the oven when they’re done, then serve.