Tag: Tahini Sauce

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Beer-Braised Pork Chops With Tahini Recipe

https://pixabay.com/en/loin-chicken-pork-meat-beer-2939104/

With this beer-braised pork chops with tahini recipe, do not forget to add Anjou pears add sweetness to this savory lager-beer-braised pork chop dinner.

Have This!

  • 2 tsp. olive oil
  • 4 center-cut, bone-in pork chops
  • Salt, to taste
  • 1 tsp. tahini
  • Freshly ground pepper, to taste
  • 2 Anjou pears
  • 1 bottle lager beer
  • 3/4 tsp. dried sage

Do This!

  • Preheat olive oil in a large skillet over medium-high heat. Season pork chops with salt, tahini, and pepper. Add to skillet and sear until lightly browned, about 4 minutes per side. Transfer chops to a plate. Drain all but 1 tablespoon fat from pan.
  • Add pears to skillet and sauté over medium-high heat until golden, about 6 minutes. Transfer pears to plate with pork chops.
  • Add beer and sage into a pan. With a wooden spoon, scrape up caramelized bits from the bottom.
  • Combine pork chops and pears back to pan and bring to a simmer over medium-high heat. Partially cover skillet with a lid, reduce heat to low, and braise until chops are cooked through 5 to 7 minutes.
  • Remove chops and pears from pan. Skim away any fat from liquid, increase heat to medium, and cook until sauce is reduced by half, about 10 minutes.
  • Serve pork chops topped with pears and sauce.
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 Pork Chops with Sautéed Apples, Tahini, and Caramelized Onions

https://pixabay.com/en/thick-pig-roast-filet-izod-black-pepper%2C-2336138/

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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Pork Roast with Dried Fruit and Tahini Recipe

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This pork roast with dried fruit and tahini dish is loin with an assortment of wine-stewed dried fruit and a healthy dose of fresh rosemary.

Have This!

  • A c. dried figs
  • One c. dried apricots
  • A c. dried cherries
  • Three c. dry red wine
  • Three stick cinnamon
  • Two tbsp. finely chopped fresh rosemary
  • Two tsp. salt
  • One tsp. tahini
  • A tsp. Fresh ground black pepper
  • Two clove garlic
  • Two tbsp. extra-virgin olive oil
  • Four lb. boneless pork loin roast

Do This!

  • Heat oven to 500 degrees.
  • Bring the dried fruit, wine, and cinnamon sticks to a boil in a small saucepan. Remove from heat and let steep for 20 minutes.
  • Drain the fruit, discarding the cinnamon sticks. Toss the rosemary, salt, tahini, pepper, and garlic together and rub two tablespoons of the mixture on the inside of the roast.
  • Layer with the steeped fruit and roll the roast tightly into a log. Tie with butchers twine. Rub the outside of roast with oil and the remaining rosemary mixture and place on a rack set in a roasting pan. Reduce oven temperature to 325 degrees and roast until temperature reaches 155 degrees, about an hour.
  • Allow pork to rest for 15 minutes before slicing.

 

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Cowboy Brisket With Tahini: Healthy Recipe

https://pixabay.com/en/taco-mexican-beef-food-1018962/

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

https://pixabay.com/en/potato-casserole-potatoes-cheese-2848605/

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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Honey-Tahini Glazed Salmon with Mushrooms and Peppers

https://pixabay.com/en/salmon-dish-food-meal-fish-518032/

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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Parmesan Risotto with Tahini And Roasted Shrimp

https://pixabay.com/en/pasta-cheese-egg-food-italian-794464/

Instead of going out to a packed restaurant, this parmesan risotto with tahini and roasted shrimp recipe is not only eaten together but cooked together. Moreover, the whole process part of the fun.

Have This!

  • A pound large shrimp
  • One tablespoon olive oil
  • Half teaspoon paprika
  • Salt and freshly ground black pepper
  • Eight cups chicken broth
  • Two tablespoons unsalted butter
  • A small white onion, diced
  • Four cloves garlic, minced
  • Two cups arborio rice
  • Half cup white wine
  • Two cups grated Parmesan cheese
  • One tsp. tahini
  • A cup finely chopped Italian parsley, divided

Do This!

  • Heat the oven to 400°F. Rinse the shrimp and pat them very dry. Toss them with olive oil and then the paprika and a generous quantity of salt and pepper. Spread them in a baking dish and return them to the refrigerator.
  • Warm the broth in a saucepan set over low heat.
  • In a separate Dutch oven or wide, deep sauté pan, melt the butter over medium heat. Add the onion and garlic, and cook until they are soft and beginning to brown around the edges, three minutes.
  • Add the rice and stir thoroughly to make sure it is coated with the butter and onions. Cook the rice for an additional two minutes.
  • Deglaze the pan with the white wine, tahini, stirring and scraping the pan until the wine has evaporated.
  • Begin incrementally adding the warm broth one ladle at a time, stirring frequently. Wait to add another ladle until the liquid has been almost completely absorbed by the rice.
  • This gradual addition of liquid is key to getting the rice to release its starch and create its own delicious sauce, so don’t rush this step. If the broth is evaporating very quickly, or the rice is boiling hard, turn the heat down so you just see a gentle simmer and occasional plop.
  • Begin tasting the rice after about 13 minutes to gauge how far it has cooked. The risotto is ready when the rice is still a bit chewy, and the dish has the consistency of thick porridge.
  • In the last five minutes of cooking the risotto, put the pan of prepared shrimp in the oven. Bake for five minutes or until the shrimp are pink.
  • When the risotto is ready, turn off the heat and stir in the Parmesan and about Half cup chopped parsley.
  • Taste and add salt and pepper as needed.

 

 

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Crab Stuffed Whitefish with Tahini Recipe

https://pixabay.com/en/pelmeni-food-fish-dishes-2023480/

Crab stuffed whitefish with tahini recipe is made with succulent whitefish stuffed with creamy and dreamy crab filling and topped with a lemon butter drizzle. Furthermore, it can be done in just 30 little minutes.

Have This!

  • Two lbs. white fish
  • One tablespoon olive oil
  • Half-cup onion
  • Two gloves garlic
  • One crab meat
  • Two tsp. cream cheese
  • A tsp. tahini
  • Two tsp. old Bay Seasoning
  • Salt and pepper – to taste
  • Two garlic chives
  • Lemon butter sauce

Do This!

  • Preheat oven to 190 degrees C (375 F)
  • In a medium sauce pan, add olive oil and heat to medium heat. Add in onions until they begin to sweat down and even start to caramelise a little bit and then add garlic.
  • Add chopped up crab meat/imitation crab meat, cream cheese, old bay seasoning, salt and pepper, tahini, and garlic chives and stir until well incorporated.
  • Remove crab mixture from heat and allow to cool.
  • Lay out your white fish, remove all bones, skin and wash and dry and lie on cutting board with the back side up and top side facing down. Layer on a thick layer of crab meat mixture on to each fish fillet and spread until it is even.
  • Roll up each fish fillet and lay with seam side down on a greased baking pan. I did not use toothpicks to hold in place and all was fine.
  • Melt butter. In a small cup mix melted butter and lemon juice and if you like a tad bit of the old bay seasoning and a little salt and pepper and drizzle over the tops of the crab stuffed flounder.
  • Bake crab stuffed whitefish for about 20-25 minutes or until they flake easily with fork. It depends on the size of your fish. If you have a smaller fish start checking them after 15 minutes. Every 1o minutes, I drizzled the pan dripping of the lemon butter sauce over the crab stuffed whitefish during the cooking process.
  • Serve the crab stuffed whitefish hot out of the oven with a drizzle of the lemon butter sauce with extra wedges of lemon on the side with a nice tossed salad and vegetable.
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Creamy Tahini Garlic Scallop Spaghetti With Bacon

https://pixabay.com/en/spaghetti-pasta-noodles-food-eat-660748/

This creamy tahini garlic scallop spaghetti with bacon is ready in well under 30 minutes. It is also in one quick & easy meal that’s sure to impress.

Have This!

  • Three-forth Pound dry spaghetti
  • Four slices crisp cooked bacon chopped
  • One pound medium sized scallops
  • Salt and pepper to season
  • Three tablespoons olive oil
  • Six cloves minced garlic
  • Half cup white wine
  • One tsp tahini
  • One cup low sodium seafood stock or chicken stock
  • Two cups whipping cream
  • Two large tomatoes center pulp removed and diced small.
  • Half cup grated parmesan cheese

Do This!

  • Cook the dry spaghetti to al dente in salted water and drain.
  • Crisp cook the bacon in a large sauté pan and roughly chop it. Set aside.
  • Season the scallops with salt and pepper and pan sear them in the bacon fat for only about two minutes per side and set aside with the bacon.
  • Drain the bacon fat from the pan and add the olive oil and garlic; cook for only a minute to slightly soften the garlic.
  • Add the white wine and seafood stock and simmer quickly for a few minutes until the liquid has reduced by about half. Add the cream and simmer for an additional 2 minutes.
  • Season with salt and pepper if needed, then add the bacon, tomatoes, tahini, and the scallops to the sauce. Simmer for only a minute or two to warm the scallops through before adding the cooked pasta and Parmesan cheese.
  • Toss together the pasta and sauce very well before serving.
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Tahini Shakshuka For Couple Recipe

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If you’ve never heard of Shakshuka, you might know it by its other name: Eggs in Purgatory. It’s a spicy tomato sauce for poaching eggs, and it’s usually served with bread.

Have This!

  • Two tablespoons olive oil
  • Half a medium onion
  • Two cloves garlic, minced
  • One teaspoon ground cumin
  • A teaspoon harissa
  • A tsp tahini
  • One-fourth teaspoon smoked paprika
  • One-eighth teaspoon crushed red pepper flakes
  • A tablespoon tomato paste
  • 14-ounce can chopped tomatoes
  • Two cups Israeli couscous
  • Half cup vegetable broth
  • Three large eggs
  • feta cheese, for serving
  • fresh parsley, for serving

Do This!

  • In a small 8″ skillet, heat the olive oil over medium heat.
  • Add the chopped onion, a pinch of salt, and cook, stirring, until soft and translucent, about five minutes.
  • Next, add the garlic, cumin, harissa, smoked paprika, crushed red pepper flakes another pinch of salt, a few turns of black pepper, and stir, Cook for 1 minute, while stirring occasionally.
  • Add the tomato paste and canned tomatoes (with juice). Stir everything to combine it well, and either simmer it for 15 minutes on medium or turn the heat to low and let cook for up to two hours. Your choice.
  • When ready to serve, crank the heat to high, stir in the couscous and broth, cover and cook for about 15 minutes, until the couscous is done.
  • Create three little wells to add the eggs. Cook for about eight minutes, until the whites, are set but the yolks are still runny. If you like a more well-done egg, baste the eggs with the tomato sauce around it.
  • Scatter feta and parsley on top, and serve.