garlic

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

brussels sprouts never looked so good…

6 Comments

image83971FA2-8F04-41B4-B2F9-A6FA4620209B.
and good for u…

whether you need a side dish a main dish or a late night snack…this full of flavor brussels sprout will have you shouting to the world “EAT YOUR BRUSSELS SPROUTS”. I was never a huge fan of that little mini me cabbage…but after reading (or scanning) a book that Georges bought n placed right next to my sink in the bathroom (sending me a message?!) I had no choice but to go thru it…plus it has pictures 😉 its the “Anticancer” book by David Servan-Schreiber, MD, PhD. Bruno the Brussels Sprout was up there on all the “inhibition of cancer cell growth” charts…along w garlic, leeks, scallions. This recipe is a double power punch of cancer cell growth inhibitors…cuz they get dressed up in my garlic olive oil. Very simple n delicious…I eat them hot, room temp or right out of the fridge for an anytime snack…pop them in ur mouth n enjoy!

A bag of brussels sprouts about 9 oz (wash/dry, cut stems n cut in halves)
sprinkle of salt n pepper
drizzle of olive oil
about 4 tablespoons of garlic olive oil (recipe below)
*sprinkle of cayenne for heat lovers

In a large bowl toss brussels babes w a sprinkle of salt, pepper n a drizzle of olive oil
Place a large skillet or griddle on high heat (I use a large skillet with ribbing to make grill marks…looks more appealing to the eye) scatter brussels sprouts n sear for about 3-4 minutes on each side till you get beautiful sear marks
Turn them over to other side n sear away…another 3-4 minutes (they don’t over cook n have a nice bite to them)
While their searing prepare your garlic olive oil n place about 4 to more tablespoons of the oil depending how garlicky you like into a large bowl (u can use same bowl u used earlier)
transfer finished brussels sprouts into bowl n toss till garlic olive oil n brussels beauties are married..*remember to sprinkle some cayenne if you love a little heat
Eat n enjoy…store the remainder in a nice glass or plastic container (good for a week or so in fridge)

They’re brussels not brussel…I just learned that today 🙂

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

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

0009404610034_500X500