Citrus Tahini Recipes Recipe For Pickled
HOMEMADE TAHINI
Making your own tahini, a staple in Middle Eastern and Mediterranean cuisines, is so simple you'll find it hard to go back. You need only two ingredients and a handful of minutes to produce a fresh, nutty tahini that will enhance everything from hummus and baba ghanoush to salad dressings and even desserts. You can make tahini with various kinds of oil, such as grapeseed, sesame and canola. We use one of the more popular picks -- vegetable oil -- and add just enough to yield a smooth but not runny tahini.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1 1/4 cups
Number Of Ingredients 2
Steps:
- Put the sesame seeds in a food processor and blend on high until the mixture turns crumbly, about 1 minute. Add the oil and blend on high, stopping every minute or so to scrape down the sides, until the mixture is completely smooth, 5 to 8 minutes. You might need to add another tablespoon of oil to reach the desired consistency. The tahini should be smooth and pourable. Store in a clean jar in the refrigerator for about a month and give it a good stir before using.
PICKLED CITRUS SHRIMP
Provided by Martie Duncan, Food Network Star Season 8 Finalist
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the shrimp: Preheat the oven to 400 degrees F. Mix the seafood seasoning, salt and pepper together in a small bowl. Place the shrimp on a sheet tray and drizzle with the olive oil. Sprinkle with the seafood seasoning mixture. Put in the oven and bake for 8 minutes.
- For the marinade: Toast the seeds in a dry pan over low heat for a few minutes, until just toasted and giving off a nutty aroma. Let cool.
- Whisk the toasted seeds with the vinegar, lemon juice, olive oil and white pepper in a large glass bowl. Stir in the bay leaves, garlic, chiles, onions and lemons.
- When the shrimp come out of the oven, put them into the marinade to let cool. Wrap the bowl tightly with two layers of plastic wrap. Put the bowl in the refrigerator and marinate, turning the shrimp in the bowl occasionally to mix well, for at least 8 hours and for up to 24 hours before serving. Also put a large glass bowl in the fridge to chill, for serving the shrimp.
- To serve: Strain and reserve the liquid from the shrimp using a medium sieve or strainer so the seeds can pass through (but it's ok if some remain in the shrimp).
- Put the shrimp in the chilled glass bowl. Add some of the marinade back to the shrimp and toss. The shrimp should not be swimming in the marinade.
CITRUS-PICKLED HORSERADISH
Pickled strips of horseradish with a little twist of flavor from the orange juice. Use them in Asian salads or anywhere you would use pickled ginger. From Stephan Pyles Southwestern Vegetarian cookbook. Cook time is marinating time.
Provided by Yogi8
Categories Vegetable
Time P4DT45m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Shave strips of horseradish into a bowl (can also cut them into thin strips).
- Add salt, toss to coat, and refrigerate for 24 hours, covered, tossing occasionally.
- In a bowl, mix vinegar, juices, zests, 3 T water and sugar till sugar is dissolved, then set aside.
- Put horseradish in a colander and let drain 30 minutes.
- Place strips in 2 sterilized pint jars and pour the citrus mixture evenly into each, to cover the horseradish.
- Seal tightly and refrigerate at least 3 days.
- Will keep for 3 months if refrigerated.
Nutrition Facts : Calories 90.8, Fat 0.3, Sodium 2664.5, Carbohydrate 22.5, Fiber 4, Sugar 11.1, Protein 2.6
CITRUS TAHINI
Make and share this Citrus Tahini recipe from Food.com.
Provided by Mandy
Categories Lunch/Snacks
Time 2m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Mix together all ingredients. (Use less water if you want a thicker consistency).
- Keeps in the fridge for 3 days.
Nutrition Facts : Calories 1632.8, Fat 140.9, SaturatedFat 19.6, Sodium 196.2, Carbohydrate 81.9, Fiber 18, Sugar 19.5, Protein 34.2
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