Posts in : Courses appetizer
-
- Posted by elimam
- No comments yet
- in Uncategorized
View more
Prep Time 10 minutes Cook Time 10 minutes Servings steaks
Ingredients- 1/4 cup soy sauce
- 1 tablespoon mirin (Japanese sweet wine)
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 4 tuna steaks
- 1/2 cup sesame seeds
- wasabi paste
- 1 tablespoon Extra Virgin Olive Oil
Prep Time 10 minutes Cook Time 10 minutes Servings steaks
Ingredients- 1/4 cup soy sauce
- 1 tablespoon mirin (Japanese sweet wine)
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 4 tuna steaks
- 1/2 cup sesame seeds
- wasabi paste
- 1 tablespoon Extra Virgin Olive Oil
Instructions-
In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
-
Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
-
Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
Share this Recipe -
- Posted by elimam
- No comments yet
- in Uncategorized
View more
Prep Time 15 minutes Cook Time 35 minutes Servings servingsIngredients- 1 1/2 cups Extra Virgin Olive Oil
- 3/4 cup minced garlic
- 4 cans anchovy fillets packed in olive oil drained
- 3 cans sardines packed in olive oil drained
- 1 cup butter
Prep Time 15 minutes Cook Time 35 minutes Servings servingsIngredients- 1 1/2 cups Extra Virgin Olive Oil
- 3/4 cup minced garlic
- 4 cans anchovy fillets packed in olive oil drained
- 3 cans sardines packed in olive oil drained
- 1 cup butter
Instructions- Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.
Share this Recipe -
- Posted by elimam
- 1 Comment
- in Uncategorized
View more
Prep Time 10 minutes Cook Time 120 minutes Servings cupsIngredients- 2 large tomatoes finely chopped
- 5 green onions chopped
- 3 tablespoons Extra Virgin Olive Oil
- 3 1/2 tablespoons tarragon vinegar
- 1 can chopped green chile peppers
- 1 can chopped black olives
- 1 teaspoon garlic salt
- 1 teaspoon salt
- any beans and avocado (optional)
Prep Time 10 minutes Cook Time 120 minutes Servings cupsIngredients- 2 large tomatoes finely chopped
- 5 green onions chopped
- 3 tablespoons Extra Virgin Olive Oil
- 3 1/2 tablespoons tarragon vinegar
- 1 can chopped green chile peppers
- 1 can chopped black olives
- 1 teaspoon garlic salt
- 1 teaspoon salt
- any beans and avocado (optional)
Instructions- In a medium bowl, mix together tomatoes, green onions, olive oil, tarragon vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 2 hours or overnight before serving.
Share this Recipe -
- Posted by elimam
- No comments yet
- in Uncategorized
View more
Prep Time 5 minutes Cook Time 160 minutes Servings cupsIngredients- 2 cups canned garbanzo beans drained
- 1/3 cup tahini (sesame-seed paste)
- 3 tablespoons marmalade
- 3 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/8 teaspoon ground cumin
Prep Time 5 minutes Cook Time 160 minutes Servings cupsIngredients- 2 cups canned garbanzo beans drained
- 1/3 cup tahini (sesame-seed paste)
- 3 tablespoons marmalade
- 3 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/8 teaspoon ground cumin
Instructions- Place all ingredients in blender or food processor container and process on slow to medium speed until all ingredients are pureed.
- Cover and refrigerate for several hours to allow flavors to blend.
- Remove from refrigerator 15 to 30 minutes before serving.
- Drizzle with additional olive oil if desired. Serve with pita chips, sesame crackers or cut fresh vegetables.
Share this Recipe -
- Posted by elimam
- No comments yet
- in Uncategorized
View more
Prep Time 30 minutes Cook Time 180 minutes Servings servingsIngredients- 3 jars marinated artichoke hearts undrained
- 1 jars roasted red bell peppers drained and sliced
- 1 can black olives drained
- 1 pound smoked provolone cheese diced
- 1/3 cup Extra Virgin Olive Oil
- 1/2 cup Balsamic Vinegar
- 1/2 teaspoon dried oregano
- 1 clove garlic finely chopped
- 1 pinch salt and pepper to taste
- 8 fresh basil leaves cut into thin strips
Prep Time 30 minutes Cook Time 180 minutes Servings servingsIngredients- 3 jars marinated artichoke hearts undrained
- 1 jars roasted red bell peppers drained and sliced
- 1 can black olives drained
- 1 pound smoked provolone cheese diced
- 1/3 cup Extra Virgin Olive Oil
- 1/2 cup Balsamic Vinegar
- 1/2 teaspoon dried oregano
- 1 clove garlic finely chopped
- 1 pinch salt and pepper to taste
- 8 fresh basil leaves cut into thin strips
Instructions- Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
- In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
- To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
Share this Recipe
Aug 1, 2016