If you’re a fan of Trader Joe’s chili lime seasoning, you should know that it was inspired by the OG – Tajin! Tajin is a chili lime spice mix native to Mexico. You’ll find it used by street-side vendors throughout the region, sprinkled over tropical fruit like mangos, papaya and pineapple. Tajin has become a popular worldwide and is kosher certified.
Tajin Classico is their classic blend made from dehydrated chili, lime juice and sea salt. They also sell low sodium and habanero varieties as well as sauces to be drizzled over fruit and veggies. Tajin adds zing to fruit, veggies, popsicles, eggs, fish and poultry – it makes your mouth pucker with a bit of heat that is really refreshing. You can even get mini ones and attach them to gift jars of tropical fruit, like I did one year for Purim!
Here are some great ways to use it!
-Rim your cocktail glass with it. It pairs especially well with tequila!
-Sprinkle over fruits like watermelon, mango, peaches, papaya, pineapple, apples.
-Sprinkle over crunchy vegetables like jicama, cucumbers and carrots.
-Sprinkle over popsicles or sorbet like mango, lime, or coconut.
-Sprinkle over eggs, sunny-side-up style, deviled or soft boiled.
-Brush fresh broiled corn with mayonnaise or butter and roll in Tajin.
-Sprinkle over salmon before cooking.
-Make a dip with mayonnaise, tajin, garlic and lime juice.
-Add to panko or breadcrumbs for chicken fingers or fish sticks.
-Sprinkle over fried tortilla chips.
-Sprinkle over guacamole or avocado toast.
-Sprinkle over roasted chickpeas, cauliflower or potatoes.
-Sprinkle over popcorn.
-Mix into tuna salad.
Well it’s been just about 8 weeks since my last pre-Passover blog post, which means the holiday of dairy delights, Shavuot, is upon us. I’ve traveled to Prague, Berlin and London in that time and while I was able to put many feathers in my traveling cap, I am tired.
In between traveling, I’ve been editing and re-editing the manuscript for my upcoming cookbook, so when it comes to cooking, I’m a bit burnt out creatively! I’ve been drawing a lot of inspiration from my trips, like these Halloumi Fries which they sold in Camden Market in London, and I was determined to try them.
Halloumi is like a cross between feta and mozzarella, and the benefit of this cheese is that you can fry it! It’s delicious doused in all types of sauces (I had an amazing honey sriracha version at Kanteen in London) – but this Middle Eastern take really appealed to my tastes.
I don’t know what I loved better about making these – getting back behind the camera, and styling the shot or getting to eat it for lunch! I miss blogging and wish I had more time for it these days – but thank you for always coming back here and supporting BIB, I appreciate you!
Wishing you a Chag Sameach! XOXO
1 pkg halloumi cheese, cut into 1/3″ thick strips
canola oil, for frying
labneh or yogurt
za’atar, sumac and Aleppo pepper
Heat 1″ of oil in a frying pan and fry the halloumi cheese in batches until golden brown and crispy. Drain on paper towels and transfer to a serving plate. Drizzle with yogurt, pomegranate molasses and top with za’atar, sumac, Aleppo pepper, pomegranate seeds and fresh mint. Serve warm.
Lets be honest, we all need a drink these days! And with Passover coming, vodka was always out of the question because it’s made from grain (traditionally rye), rendering it chometz. Until, that is, Sauvage, is a farm distillery in Upstate New York, create an all natural, gluten free vodka made from apples! Hallelujah!!
To celebrate, we’re doing a Passover riff on the Moscow mule, because no one is a fan of Russia these days! The Mitzrayim Mule! Mitzrayim is hebrew for Egypt and we are celebrating the exodus with a homemade ginger simple syrup mixed with lime and Upstate Vodka’s Kosher for Passover spirit! As a native New Yorker, I love that this vodka is handmade in New York from apples, and it has a sweeter finish and less of a burn than traditional vodka.
L’chaim, to life and to freedom – from our personal Egypt, our struggles, limitations and boundaries. Happy Passover!
2 oz. Upstate Vodka
1 oz. fresh squeezed lime juice
1 oz. ginger syrup
1/2 cup seltzer
lime wedges and mint, for serving
Fill a Moscow Mule mug with ice, then add the vodka, lime juice and ginger syrup, gently stir. Top with seltzer and garnish with lime and mint.
1 cup sliced ginger
1 cup water
1 cup sugar
Add all the ingredients to a sauce pan and bring to a simmer, stirring to dissolve the sugar. Simmer for 15 minutes over medium heat and remove from the flame. Steep for one hour, strain and store in an airtight container in the fridge for up to 6 months.
Once upon a time, in a land far far away, there was a Jewish blogger who happened upon a little-know-custom of eating salami on Purim since it’s hung, like the evil Haman was hanged on the gallows. She loved to celebrate the holidays with fun spins on traditions but salami was knows to give her nightmares.
When she was a girl, said blogger was forced to eat salami sandwiches on Friday afternoons, which she promptly threw down the incinerator chute of her apartment building, horrified by the hard white pieces in the salami. She swore off the cured sausage forever.
As a young bridge, not knowing how to cook, and on a newlywed budget, she was introduced to the humble dish of salami and eggs. She learned, that once cooked, the “hard white pieces” in the salami, rendered out into flavorful fat that crisped up the salami into crunchy bits of deliciousness. Intrigued, she hopped on board the salami wagon.
And so, each year, as an ode to her transformation, she puts a spin on salami dishes for the holiday. There was no outdoing her drunken hasselback salami, which has since graced the tables of thousands of Jewish households and deli counters worldwide.
….And now back to first person, I am spellbound that I have carried on this tradition for TEN YEARS here on the blog!! I couldn’t be more proud! This year, my salami inspiration comes by way of Italy, a trip that continues to inspire my cooking on the daily.
Italy is known for it’s pasta, but equally for it’s charcuterie, including salami. This flavorful yet humble dish, marries a garlicky tomato sauce with spicy chili flakes, and rich salami chunks that get crisped up to perfection. Truly worthy of your holiday feast!
In true Italian style, this recipe makes use of the salty and starchy pasta water to build the sauce, so make sure not to drain it and read the full recipe before proceeding!
YIELD: 8 servings
14oz. Abeles & Heymann salami, cut into chunks
2 tbsp olive oil, plus more for finishing
4 cloves garlic, minced
1/2 tsp red pepper flakes, or, to taste
6oz. tomato paste
kosher salt, to taste
Bring a pot of salted water to a boil. While the water is heating up, add the salami to a cold pan. Set the heat to medium and cook the salami until it’s crispy and browned, 5-8 minutes. Remove from the pan and set aside. Add the pasta to the water and cook until just under al dente, about 9 minutes. (Read the full recipe first, do not drain the pasta as you will need the pasta water!).
Add the olive oil, garlic and red pepper flakes and saute until softened and fragrant, but not browned. Add the tomato paste and continue to cook until it darkens and caramelizes, stirring constantly, about 5 minutes. Stir in 1 cup of pasta cooking water and whisk until creamy.
Remove the spaghetti from the pot and toss directly into the tomato sauce, adding more pasta water, if needed, to thin it out. Add in the salami and serve immediately with a drizzle of olive oil and additional red pepper flakes for garnish.
Gosh, it has been FOREVER. I almost feel like opening with a HELLO WORLD post, like I did in my very first blog post ever. Does anyone even blog anymore?
Well, in an Instagram poll recently, it turns out that people don’t go to blogs as much, although quite a number of you mentioned that you do, indeed, visit the blog, for all the oldiebutgoodies and just to search for recipes with ingredients you have on hand.
Also, the holidays. So many of you visit on the holidays. THANK YOU!!
Speaking of holidays, I hope you had a wonderful one all around. I did not manage to get over here with a Chanukah post. I even missed my 10 year blogoversary. That was a big one. LIFE. It’s hectic these days.
In case you haven’t heard, I was busy wrapping up the manuscript for book #2, so things have been hectic over here. Lots and lots of recipe testing, but sadly none that I can share. It’s been stressful, and taxing, but OH. SO. DELICIOUS. I cannot wait till you all get to cook from it! March 2023 baby!!
In the meantime, I’ve been on a salad kick. Actually more of a SELF CARE kick. My salad making has been more about NOURISHING than feeding myself and the results have been so worthwhile.
And now I get to share the amazing results with you because this salad is everything you want in one: SWEET, SALTY, TANGY, SPICY AND SMOKY!!! Can I get an amen???? Pass the brussels sprouts!
Shaved Brussels Sprout Salad
YIELD: 6 servings
4 cups shredded kale
1 lb. shaved or thinly sliced brussels sprouts
1 Granny Smith apple, julienned
1 cup pomegranate seeds
1 jalapeno, thinly sliced
1/2 cup chopped walnuts
1 tsp smoked paprika
kosher salt, to taste
1 tbsp olive oil
1/2 cup light olive oil
1/4 cup apple cider vinegar
1/4 cup maple syrup
3 tbsp whole grain mustard
2 cloves garlic, minced
salt and pepper, to taste
Preheat oven to 350 degrees. Spread the walnuts out on a parchment lined baking sheet and mix with olive oil, smoked paprika and salt. Bake until toasted and fragrant, about 10 minutes. Set aside.
Mix the dressing ingredients in a bowl and whisk until creamy.
Add the kale, brussels sprouts, apple, pomegranate seeds, jalapeno, and walnuts to a salad bowl. Stir in the dressing and toss to incorporate. Serve immediately.
NOTE: for nut allergies, use pumpkin seeds instead of walnuts.