Author: chanie

Garlic Bread Halibut

If you find yourself having leftover sourdough and fresh fish filles (try saying THAT ten times fast) you KNOW you wanna get in on this new recipe!

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Garlic bread halibut

2 fillets halibut or any flaky white fish
1 slice sourdough, blitzed until crumbly
1/2 stick butter
2 large cloves garlic, minced
2 tbsp chopped fresh parsley
1/4 tsp dried oregano
Pinch of red pepper flakes
Kosher salt and pepper, to taste

Method

Preheat oven to 425°. In a skillet melt the butter over low heat and add the garlic. Sauté until fragrant, but not browned. Remove from the heat and serve in the breadcrumbs, parsley, oregano, red pepper flakes, and salt.

Season the halibut with salt and pepper and top generously with bread crumb mixture. ‏ Bake for 15 to 18 minutes or until fish is opaque and flakes easily with a fork.

Related Recipes:

Old Bay Fish Tacos
How To Build A Fish Board
Fish Tacos with Savory Plantain Tortillas


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Summer Corn Peach & Quinoa Salad

Light, refreshing, seasonal, and filling. Is there anything else to want out of a salad?

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Summer Corn & Peach Quinoa Salad

5oz arugula
2 corn on the cob, steamed and sliced
1/2 peach, chopped
1 cup quinoa, Prepared according to package directions
1/2 red onion, thinly sliced into half moons
1/2 avocado, sliced
1 small jalapeño, Veins and seeds removed, Thinly sliced

Dressing:
Handful of cilantro , chopped
1 clove garlic, minced
Juice of 1 lime
1/3 cup avocado oil
1 heaping tbsp honey
1 tsp red wine vinegar
Pinch of red pepper flakes
Kosher salt, to taste

Method:

Add all of the dressing ingredients to a mason jar and shake until emulsified.

Layer the salad ingredients in a large bowl and dress before serving!

Variation: Add Feta or fresh Mozzarella

Related Recipes:

Summer Peach Salad with Chili Lime Dressing
Summer Tomato Feta Salad

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Dave’s Jamaican Jerk Chicken

Growing up with many Jamaican neighbors, surrounded by the smells of Jerk chicken and BBQ, I always wanted to learn to make it! When I saw @davedreifuscooks grilling some up on his stories, I asked him to teach me, and boy am I glad that I did! The marinade was everything I dreamed of and more! Sweet, spicy, sour, fruity…. You gotta try this!!!

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Dave’s Jamaican Jerk Chicken

For the marinade:

3 inches of ginger, peeled , roughly chopped
8 garlic cloves
4 large scallions, roughly chopped
1 jalapeño, seeded and roughly chopped (for more heat, use a scotch bonnet pepper)
1/4 cup fresh thyme

Blend until smooth, then add:

2 tablespoons allspice
2 teaspoons cinnamon
1/4 cup tamarind paste
1/2 cup vegan worcestershire sauce
1/2 cup soy sauce

For the BBQ sauce:

1 large onion, sliced
4 cloves of garlic, sliced
1 scallion, chopped
1 tbsp neutral oil
1 cup reserved marinade
1 cup ketchup

Method:

Pour the marinade over the chicken, reserving 1 cup. Saute the onion, garlic and scallion in oil until browned, deglaze with marinade till cooked through , add ketchup and simmer for 10 min, blend till smooth. Remove the chicken from the marinade and grill for approximately 25 minutes flipping constantly so the sugars don’t burn. When almost cooked through brush with barbecue sauce.

Related Recipes:

 Bourbon Apricot BBQ Chicken
Grilled Marinated Chicken

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Shavuot Bark

Adorable Shavuot dessert brought to you by @busyinbrooklyn and @midrashmanicures ⛰️
What else are you planning to make for Shavuot? ⚡️Chag Sameach⚡️

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Shavuot Bark

6 chocolate bars
1 pkg graham crackers
sprinkles

Method:

Place 6 chocolate bars (we used white, milk chocolate and dark chocolate) on parchment paper in a half sheet pan 🍫Bake for 5-7 minutes at 175 degrees F (check on it every few minutes to see when it’s melted) 🔥Shape graham crackers as Ten Commandments with a paring knife ⛰️Swirl the chocolate around with a toothpick and knife for a marble effect 🍭Add sprinkles and Ten Commandments 🎉Freeze for 20-30 minutes and enjoy! ❄️

Related Recipes:

More Shavuot Recipes

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Beet “Ravioli” With Whipped Feta


The Shavuot appetizer that looks impressive, tastes gourmet, but is actually quite easy to put together.

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Beet “Ravioli” With Whipped Feta

beets, sliced thin
8.8oz feta in brine, drained
1/4 c sour cream
1 clove garlic
Zest of 1/2 lemon
Pinch Aleppo pepper or red pepper flakes
Freshly ground black pepper
1 1/2 tbsp extra virgin olive oil
2 tbsp parsley

To finish:
Roasted salted pistachios, chopped
Fresh parsley, chopped
Extra-virgin olive oil
Pomegranate molasses or concentrate
lemon zest
Aleppo pepper

Related Recipes:

Shavuos Recipes

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