Month: November 2014

Image

It’s Sunday and you still have 15 lbs of turkey…

FullSizeRender

chicken ciabatta shish tawook sandwich

This chicken (today it’s a turkey) sandwich is my take on the Lebanese shish tawook I had in Lebanon during my last visit…I think I tried every shish tawook sandwich in that country (Cut n Grill in Jounieh had one of the best)…I was in love with this sandwich. I immediately came back home and made my version with ciabatta bread vs pita bread. Since your swimming in turkey make your turkey version using these simple steps. You will want to know this information before you proceed…fresh garlic is an inhibitor of cancer cells.

2 slices of fresh lightly toasted ciabatta bread (you want the crust on both sides of bread)
spread a generous amount of garlic mayo on inside of both breads to make this sandwich creamy and moist (mashed garlic about 2 gloves combined with 1/2 cup of mayo)
or make your own in a blender (recipe below)
place layer of left over turkey meat that’s been drizzled with garlic olive oil (recipe below) it’s a garlic party or if making the original chicken version use grilled seasoned w salt n pepper chicken breast sliced thick and drizzled w garlic olive oil
add a layer of cabbage slaw that u’ve prepared earlier (recipe below)
layer of french fries (cut potatoes into skinny sticks and fry in canola or peanut oil till golden brown take out and blot on paper towel sprinkle with some salt)
last layer of sliced mediterranean pickles you find in your local mediterranean store or dill pickles are fine I won’t tell anyone

garlic mayo

4-5 gloves of garlic
generous sprinkle of salt
squeeze of lemon about 1 teaspoon of juice
1 egg white
blend above well
1/2 cup of olive oil* or canola oil that you will drizzle little by little 1 tablespoon at a time into blender while it’s on till you get a fluffy white garlic mayo
store in air tight container for a week in fridge

quick n easy mediterranean cabbage slaw

1/2 green cabbage head (thinly sliced)
drizzle of olive oil about 4 tablespoons (also a tiny drizzle of that garlic olive oil you’ve made…remember garlic party)
1/2 teaspoon salt to taste
juice of 1/2 lemon
In a medium bowl toss above ingredients…that’s it quick n easy…you could do it in your sleep!

garlic olive oil

4 large garlic cloves
1/2 cup olive oil
pinch of salt
Mash up garlic n salt until paste consistency
In a small bowl whisk together mashed garlic n olive oil

* please note make sure your olive oil is not bitter…some brands tend to be bitter and can be overpowering

Below is the type of mortar n pestle I use to mash up garlic (mediterranean market)

0009404610034_500X500

Image

guess who’s back with a carpaccio you will LOVE…

4 Comments

I’m a HUGE fan of the italian classic beef carpaccio…this is my eastern mediterranean inspired fusion which is also vegetarian. I came up with it one night when I had a barrel of tahini sauce left over and thought I can’t keep using this as a facial mask…I’m turning into a sesame seed. I love how beautiful this dish looks…the tri-colored pattern and the fresh light green arugula situated in the middle of the platter with the sprinkling of toasted pine nuts. Even more I love how delicious, thanks to the layering of flavors, this dish is. Serve as an appetizer, salad, side dish…you can add a grilled protein to it and make it a main dish…it’s versitile. Sliced lightly toasted ciabatta bread with it is perfecto…or stove top heated pita bread. My mouth is watering so I’m posting and going back into the kitchen to finish eating the platter of delight which is…

photo

pitachick’s eggplant zucchini & yellow squash carpaccio

1 large japanese eggplant
1 large italian zucchini
1 large yellow squash
1 small bag of arugula
olive oil to pan fry veggies & drizzle arugula
salt
pepper
juice of 1/2 lemon
toasted pine nuts
tahini sauce (recipe below)

thinly slice eggplant, zucchini & squash on a bias (at an angle)
in a large pan or or flat griddle drizzle some olive oil and lightly brown slices on both sides (I cook each vegetable separately and make sure to cook through about a couple minutes on each side)
remove and lightly sprinkle with salt & pepper.
arrange eggplant, zucchini, & squash in a pattern on a large platter (you can arrange platter with the eggplant, zucchini & squash the day/night before and cover with plastic wrap…take out an hour before serving and finish up other steps)
in medium bowl toss arugula, lemon juice, drizzle of olive oil, salt & pepper
drizzle with tahini sauce
then gently place tossed arugula over vegetables, drizzle with more tahini sauce and sprinkle with toasted pine nuts and enjoy on lightly toasted ciabatta, french bread and of course THE PITA slices…savor the moment yummy! Salad, side dish, appetizer…great with cocktails…that’s right!

tahini sauce

1/2 cup tahini (sesame seed paste most neighborhood markets carry it now or mediterranean market)
1/3 cup water or a little more (it has to drizzle easily)
juice of 1 lemon
1 to 2 large garlic clove depending how much you love garlic
salt to taste about 1/2 teaspoon
sprinkle of cayenne for heat if that’s your thing

by hand

mash garlic glove into paste consistency and combine into a small bowl with tahini, water, lemon juice and salt.
use a wisk to incorporate until smooth and creamy.
add more water or more tahini if needed to get the easily drizzle consistency
this can be made and refrigerated up to a week in an air tight container…remove an hour before using

or use blender and blend till super smooth

So many uses…dressing for salads, sandwiches…dip for veggies, chips…sauce for meats, kabobs and of course a facial mask 😉 rich in calcium and B vitamins…so B sure to eat your tahini sauce. Remember to comment me with any questions…ENOY!