Category: Appetizer

Pulled Beef Focaccia

We’re coming up on a long holiday with back-to-back meals and I’m about the repurposing! Leftover chicken soup becomes chicken pot pie, leftover meat or poultry gets loaded into a ramen bowl or spread over tacos. I love that it reduces waste and keeps things fun and inventive.

Pulled beef focaccia or flatbread is another favorite way that I love to repurpose pulled beef. Just mix your favorite BBQ sauce into the beef and pile on all the toppings! So pretty and oh. so. good!

Related Recipes:

pulled brisket ramen
instant pot barbacoa beef
pulled beef

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Simanim Ceviche

Believe it or not, I used to be that person who only ordered vegetables rolls at sushi spots, which eventually gave way to tempura rolls, but I was NOT into raw fish. It wasn’t the idea of it, more the texture for me – and I credit ceviche for being my gateway to loving sashimi! The beauty of ceviche is that the fish is “cooked” with acid (usually lime juice), which firms up the fish and changes the texture completely – the longer it sits, the more “cooked” it will be (overnight and it’s flaky!).  Now, I can’t get enough of raw fish – pass me the omakase, and it’s all due to this recipe.

While traditional ceviche uses lime juice, I incorporate all the citrus juices for an unbelievable marinade that’s loosely inspired by Peruvian Tigers Milk. In honor of Rosh Hashanah, I incorporate several simanim or symbolic foods including apple, pomegranate, leek and honey. The resulting dish is a textural dream and flavor explosion.

Wishing you a Happy & Sweet New Year!

Related Recipes:

apple honey mustard salmon
simanim carpaccio
simanim roundup

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Panko Crusted Salmon with Almond Butter Sauce

Following the popularity of this cucumber salad, I knew I wanted to incorporate the dressing into other dishes, you just want to eat it with a spoon. I added it to broccoli salad, pasta salad, and this salmon – which I topped with nori panko crumbs that really takes it over the top! Perfect for the upcoming holidays, and even better with a side of fresh cucumber salad!

Related Recipes:

chili lime crispy salmon
sweet chili broccoli salmon
honey sriracha salmon

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Crispy Rice Salad with Harissa & Preserved Lemon Dressing

There’s nothing I love more than to put my own spin on trending recipes and the CRISPY RICE SALAD has gone all out viral on social media. I love me some crispy rice so I HAD to try it – just MY way.

Crispy rice salad is a traditional Loation dish known as Nam Khao, but the variations on the gram are anything but classic. I went Middle Eastern with my version – subbing harissa for the chili paste in the rice – and while most recipes used cucumbers and edamame for the veg, I went in the Moroccan carrot salad direction (hence the harissa!) by using thinly shaved carrots and chickpeas. And of course while everyone was topping their salads in loads of pecans, I used pistachios.

The combo my friends, is a mouthful of textures and flavors that just explode – seriously a must try!

 

Related Recipes:

harissa fried eggs
harissa whipped feta
Tunisian tuna with preserved lemon dressing

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Zucchini Caponata

Caponata is a traditional Sicilian eggplant dish  that is similar to ratatouille, except it that it’s sweeter and more sour (thanks to vinegar and sugar!). I first tried caponata at Ruth’s kosher restaurant in Florence last summer and I fell in love. Here I made a lighter zucchini version with summer squash, to make the most of it as summer comes to an end!

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Zucchini Caponata

3 tbsp olive oil
1 medium onion, chopped
1 stalk celery, sliced
4 cloves garlic, sliced
1 red pepper, diced
1 yellow squash, diced
1 large zucchini, diced
1 plum tomato, diced
8oz tomato sauce
1/4 cup sliced castelveltrano olives
2 tbsp capers
1/4 cup red wine vinegar
1-2 tbsp sugar
Salt and pepper, to taste
1 tbsp tomato paste
1/3 cup chopped fresh parsley

Method:

Heat the olive oil in a large sauté pans, Add the onions and celery and sauté until translucent. Add the sliced garlic and stir until fragrant. Stir in the red pepper, squash, zucchini, and tomato. Seasoned with salt and sauté until softened. At the tomato sauce, olives, capers, vinegar, sugar, salt and pepper. Stir in the tomato paste and Simmer over low-medium heat for until the vegetables are tender and the sauce has thickened, about 20 minutes. Stir in parsley and serve.

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Italian Antipasto Salad

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