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Recipes
Warm Squash & Chickpea Salad with Tahini
By Deli1
Heat the oven to 425°F
- 2 pounds pumpkin or other winter squash, peeled, seeded, and cut into 1-inch cubes
- 1 garlic clove, crushed
- 1/2 teaspoon ground allspice
- 2 tablespoons olive oil
- Sea salt and black pepper
- 14 ounces canned or home-cooked chickpeas, drained
- 1/2 small red onion, finely chopped (soaked in cold water for 15 minutes if you want to soften the bite)
- 4 tablespoons roughly chopped fresh cilantro
- 1 garlic clove, crushed to a paste with a pinch of salt
- 3 1/2 tablespoons lemon juice
- 3 tablespoons tahini paste
- 2 tablespoons water, to taste
- 2 tablespoons extra virgin olive oil
Chicken with Brussels Sprouts and Mustard Sauce
By Deli1
1. Preheat oven to 450°
- 2 tablespoons olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup fat-free, lower-sodium chicken broth, divided
- 1/4 cup unfiltered apple cider
- 2 tablespoons whole-grain Dijon mustard
- 2 tablespoons butter, divided
- 1 tablespoon chopped fresh flat-leaf parsley
- 12 ounces Brussels sprouts, trimmed and halved
Grilled Pork Burgers
By Deli1
Makes 6 burgers In a medium sauté pan, toast the cumin seeds over medium heat a few minutes until the seeds re...
- 1 1/2 teaspoon cumin seeds
- 3 tablespoons extra-virgin olive oil, plus more for grilling
- 1/2 cup diced shallots
- 1 tablespoon minced garlic
- 1 tablespoon thyme leaves
- 2 chiles de arbol, thinly sliced on the bias
- 2 pounds ground pork
- 1/4 pound fresh Mexican chorizo, casing removed
- 3 ounces applewood-smoked bacon, finely diced
- 2 tablespoons chopped flat-leaf parsley
- 6 slices Manchego cheese
- 6 brioche buns or other good burger buns
- Aioli (recipe follows)
- Romesco (recipe follows)
- 2 ounces arugula
- Kosher salt and freshly ground black pepper
- 1 extra-large egg yolk
- 1/4 cup grapeseed oil
- 1/2 cup extra-virgin olive oil
- 1 small clove garlic
- 1/4 lemon, for juicing
- Pinch cayenne pepper
- Kosher salt
- 5 ancho chiles
- 2 tablespoons raw almonds
- 2 tablespoons blanched hazelnuts
- 1 1/4 cup extra-virgin olive oil
- 1 slice country bread, about 1-inch thick
- 1/3 cup San Marzano canned tomatoes
- 1 clove garlic, chopped
- 1 tablespoon chopped flat-leaf parsley
- 1/2 lemon, for juicing
- Kosher salt
Okonomiyaki
By Deli1
Makes roughly a dozen pancakes depending on their size Whisk the first set of ingredients together and voila, yo...
- 1/2 cup mayonnaise
- 2 tablespoons soy sauce
- 2 teaspoons sriracha, more or less to taste
- 5 large eggs
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sea salt
- 1/3 cup AP flour
- 2 cups cabbage, shredded with a mandoline or finely chopped
- 1 bunch scallions, trimmed and chopped
- 3/4 cups (roughly) baby or chopped shrimp
- canola oil for frying
- 1-2 tablespoon toasted sesame seeds
- bonito flakes (optional)
Hot Smoked Pastrami Salmon with Apple-Cabbage Slaw
By Deli1
It works well as an appetizer either as a topping on a mini potato pancake or you can turn it into a creamy salmon ...
- FOR THE SALMON
- 1/2 cup Kosher salt
- 1/2 cup sugar
- 1 (2-2 1/2 pound) salmon fillet, skin on, pin bones removed, brined or cured (see recipe below)
- 1/4 cup molasses
- 1/2 teaspoon cayenne pepper
- 1 1/2 tablespoons smoked paprika
- 1 1/2 tablespoons coriander seeds, freshly round (see note above)
- 1 1/2 tablespoons black peppercorns, freshly ground (see note above)
- 2 cups wood chips (alder wood, hickory or mesquite), soaked in water for at least 30 minutes.
- FOR THE SLAW
- 3 tablespoons cider vinegar
- 2 tablespoon honey
- 1 teaspoons coarse mustard
- 2 teaspoons Dijon mustard
- 4 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped red onion
- 1 Granny Smith apple cut into matchsticks
- 1/2 head green cabbage, cored and thinly sliced
- 1 small head fennel, cored and sliced thin
Chargrilled leg of lamb with salsa verde and roasted beetroot
By Deli1
1. Prepare the leg of lamb by slicing each of the main muscles into 2cm thick slices
- 1 leg of lamb, boneless
- 5 garlic cloves, crushed
- 4 sprigs of rosemary
- olive oil
- 2 lemons, juiced
- 12 beetroots, in a selection of colours--golden, candy and red
- olive oil
- sea salt
- 1 bunch of flat-leaf parsley, stalks removed
- 1 bunch of mint, stalks removed
- 1 bunch of basil, stalks removed
- 35 g of capers
- 50 g of anchovy
- red wine vinegar
- 1 tbsp of Dijon mustard
- olive oil
- 1 lemon, juiced
- black pepper
- salt
Mahi Mahi Banh Mi (Vietnamese Sandwiches)
By Deli1
Preheat the broiler to high
- 1/2 baguette, cut into 2 pieces, or 2 ciabatta rolls
- 1 tablespoon unsalted butter, melted
- 2 tablespoons mayonnaise
- 2 scallions, sliced lengthwise and cut into 2-inch pieces
- 1/2 carrot, shredded or julienned
- 1/2 Kirby cucumber, julienned
- 1 tablespoon leftover Thai salad dressing
- 2 leftover Thai Red Curry Mahi Mahi fillets
- 1/2 bunch fresh cilantro or mint
- 1/2 bunch watercress, woody stems removed
- Asian chili sauce (optional)
Big Kahuna Hawaiian Burger
By Deli1
Preheat grill to medium-high
- serves 2
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1 teaspoon low sodium soy sauce
- 1/2 teaspoon salt
- 1 pound lean ground beef
- 2 tablespoons pineapple juice
- 2 tablespoons teriyaki sauce
- 4 slices brown sugar ham
- 4 slices red onion
- 2 slices Swiss cheese
- lettuce
- mayonnaise
- 2 big sesame seed hamburger buns
Mango Ice Cream with Chili Sea Salt
By Deli1
52scoops' ice cream is a little crazy, but not totally off the map
- 3 to 4 ripe Ataulfo mangoes (enough to yield 2 cups of puree)
- One lime, juiced
- 2 eggs
- 1/2 cup white sugar
- 1/4 cup honey
- 3 cups half and half cream
- 3 tablespoons sea salt
- 2 Thai red chilis
Capellini with Tomatoes and Basil
By Deli1
Directions Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot
- Kosher salt
- 1/2 cup good olive oil, plus extra for the pot
- 2 tablespoons minced garlic (6 cloves)
- 4 pints small cherry tomatoes or grape tomatoes
- 18 large basil leaves, julienned
- 2 tablespoons chopped fresh curly parsley
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 3/4 pound dried capellini or angel hair pasta
- 1 1/2 cups freshly grated Parmesan cheese
- Extra chopped basil and grated Parmesan, for serving