FISH BANH MI

One of my all time favorite sandwich. I make this sandwich often, i've experimented on various meat filling. Check out my other Banh Mi with pork HERE

Ingredients and "The Fixings"

Bahn Mi sandwich otherwise called French Bread- I buy mine at a Vietnamese Grocery store.
Pickled Carrot and Daikon Relish - recipe below
Fried Fish - I have Mahi Mahi fillets for this sandwich
A tablespoon of liver pate'
Romaine lettuce hearts
Pickled Jalapenos - optional
Cilantro
Mayonnaise- you can mix mayo w/ sriracha or sambal oelek if you want it spicy and hot.

CARROT AND DAIKON RELISH
INGREDIENTS:

1 tablespoon salt

2 cups julienne daikon (1 medium daikon)

2 cups julienne carrot (2 large carrots)

½ cup white vinegar

½ cup sugar

½ cup water

1 teaspoon salt

Prodecure:

In a bowl, mix the teaspoon of salt, julienned daikon and carrots, squeeze all the liquid out from the daikon and carrot then set aside.

In a small bowl, mix vinegar, sugar, salt and water, stir until sugar is dissolved. Taste and adjust.

Pour the vinegar mix over the daikon and carrots. Mix well and keep chilled.

***The relish can last up to 2 weeks in the ref.

***This is delicious as a side dish for any grilled or fried dishes, as a relish for a sandwich, or for lettuce wraps and many other dishes

CHOCOLATE BACON CUPCAKE WITH WALNUT CARAMEL SAUCE

I have been seeing this salty and sweet cupcake/cake combination on food TV shows and around the food "blogsphere". Bacon with sugar is not new to me though, a member of my in laws used to dip her bacon with sugar which i thought was weird at that time, i just couldn't imagine the taste.

Okay, okay i succomb to the temptation and made these cupcakes. It is surprisingly good. So, i brought some to work and didn't tell my co-workers that it had bacon, until they finished all the cupcakes.  They loved it, they wouldn't have thought that the hint of the saltiness was the bacon w/c worked well with the chocolate and the caramel.  I probably should have added more bacon to make the bacon distinct? nah...i don't think i will like it if i added more bacon bits.

The recipe for the chocolate cupcake was adapted from the book "Best Loved Hershey's Sweet and Sensational"- Chocolate Squares with Nutty Caramel Sauce

Ingredients:
Y: 16 cupcakes
1 C sugar
3/4 C all purpose flour
1/2 C hersheys cocoa powder
1 /2 t baking powder
1/2 t salt
3/4 C oil
3 eggs
1/4 C milk
1/2 t vanilla extract
12 pcs caramel candies
1/2 C milk (for caramel sauce)
1 C roasted walnuts or pecans
6 slices of bacon ( about 1 C bacon bits)
brown sugar for the bacon

Heat oven to 350 degrees F.

Arrange bacon slices on a sheet pan, sprinkle brown sugar and bake until crispy.

Set aside and let it cool.

Roast walnuts or pecans in the oven for 10 minutes. Cool then chop finely. Set aside.

Stir together sugar, flour, cocoa, baking powder and salt in mixer.

Add oil, eggs, milk and vanilla; beat until smooth.

Pour batter evenly into the cupcake liners.

Bake 20 to 25 minutes or until wooden toothpick inserted in center comes out clean.

Cool completely.

Remove wrappers from caramels. Combine caramels and milk in small saucepan.

Cook over low heat stirring occasionally until smooth and well blended.

Sprinkle chopped walnuts on top of the cupcake then drizzle with caramel sauce.

SQUID ADOBO WITH COCONUT MILK (ADOBONG PUSIT SA GATA)

Ingredients:

1 lb. medium size squid

1/2 C white vinegar (Datu Puti Brand- Sugar Cane Vinegar)
1/4 C soy sauce
1 C coconut milk
2 cloves garlic crushed
2 stalks of green onions cut an inch size
1 bay leaf
2 Thai bird chili (optional)
Pinch of S&P

Wash and clean the squid thoroughly, removing the cuttle. Could be cooked whole or slice into rings.
Put squid in a pot with all the ingredients.
Cook over low heat until squid is tender.
Taste and adjust seasonings.
Serve hot with steamed rice.

***IT IS EASY TO OVER COOK SQUID AND END UP WITH A CHEWY/RUBBERY SQUID DISH, SO YOU EITHER COOK IT FOR FEW MINUTES OR LET IT COOK OVER 20 MINUTES.

ADOBONG BAKA SA GATA ( BEEF ADOBO WITH COCONUT MILK)

Adobo sa gata is another version of the famous Filipino Adobo. First tried this dish in San Pablo, Laguna. Never had this adobo version growing up, my mom always cooked the bisaya, Cebuano version ofcourse. Check the bisaya version HERE

3 lbs. cubed beef (chuck)
3/4 C white vinegar (Datu Puti is the brand i like, a Filipino vinegar made from sugar cane)
3 cloves of garlic (crushed)
2 pcs. bay leaves
1/2 T whole peppercorns

1 t each of ground pepper and salt
2 T fish sauce ( add 1 T first, taste then add the remaining fish sauce if needed)
1 can coconut milk ( 12 oz)
water if needed
**Vegetables (optional) but my mother-in-law always add vegetables to her adobo which i liked.
1 small green papaya or chayote, peeled and cubed
1 cup long beans cut about an inch size
1 large bell pepper ( i used red bell pepper) cubed.
1 piece of siling labuyo (Thai bird chili) optional

Season beef cubes with salt and pepper. Sear and brown the meat.
Combine the beef, vinegar, garlic, bay leaves and peppercorn in a saucepan.
Bring mixture to a boil and simmer about an hour or until meat is tender. Add water if necessary.
Add papaya or chayote, let it simmer until papaya is almost tender, then add the rest of the vegetables.
Add 1 T of fish sauce, coconut milk and the Thai bird chili if you want your dish spicy, bring to a boil.
Taste and adjust, add the remaining tablespoon of the fish sauce if needed.
Served with steamed white rice.

LAMB ADOBO

Adobo is a popular dish in the Philippines. It is basically meat marinated and cooked in vinegar. There are a lot of variations or versions to this ubiquitous dish depending on where you come from. In the southern part of Luzon, adobo usually is a mixture of vinegar and coconut milk while in the Visayas region, adobo is sometimes called humba,  and usually cooked with soy sauce, vinegar and little sugar.  Although, for Cebuanos adobo means fried pork  PRITONG LIEMPO .

A typical adobo is either pork, chicken or a combination of both. Check my Chicken and Pork Adobo Recipe . As i mentioned Luzon, Laguna to be specific cooks adobo, which is called Adobo sa Gata. It is beef cooked in vinegar and coconut milk. Seafoods, like shrimp or squid are great for adobo as well.

My nephew, Vincent "got me" when he asked me if i've tried making adobo with lamb. Funny because I love to experiment on foods but lamb adobo never crossed my mind, maybe because lamb isn't a common meat of choice to us Filipinos. Growing up, i don't remember seeing lamb in the meat section of the market, it was always pork, beef, chicken sometimes goat but never lamb.

Well, my family especially my daughter love lamb and i've cooked lamb in many different ways so, i don't see any reason why lamb will not be good for adobo.

Anyways, i promised my nephew that i'll make it.  I used my Chicken Pork Adobo recipe. Bought 2 lbs. of  lamb shoulder had it chopped into stew size but i'd recommend the lamb breast just because of the marbling, the dish taste better with the fatty meat.  As expected it was a great dish. Infact, i think lamb adobo will be a good dish to try for those who are not "into" lamb. Not gamey at all, i think it's because of the vinegar.

So, Kuya...Lamb Adobo is a keeper! The next time i will cook lamb adobo, i'm adding coconut milk, i know it's going to be delish as well. Thanks for the idea!

Ingredients:
2 lbs. lamb (used shoulders)
1/2 cup white vinegar
1/2 cup soy sauce
1/4 cup soy sauce for marinade
Pinch of salt and pepper
4 cloves garlic, crushed
1/2 teaspoon black peppercorns or freshly ground black pepper
2 bay leaves
1/3 cup dried lily blossoms if available..soaked in water (optional)
1 teaspoon sugar
1 tablespoon oil for searing
water if needed (just incase liquid has reduced and meat isn't that tender yet)

Cover and marinate the meat with 1/4 cup soy sauce, pinch of S&P for 1 hr.
On a large pot, sear the meat until brown on all sides, set aside.
Remove excess oil, and combine all ingredients in the pot.
Bring to a boil, then lower heat.
Cover and let simmer for 30 minutes, stirring occasionally.
Uncover and simmer until sauce is reduced and thickened, and meat is tender, about 20 more minutes. Serve with steamed rice.

DULCE DE LECHE CHEESECAKE NANAIMO BARS

Have you heard of Nanaimo Bars? I First heard of these, last month, Nanaimo Bars were the Daring Bakers Challenge which was hosted by Lauren of Celiac Teen,  check HERE for the DB Challenge- January.

Nanaimo (NAH-NYE-MOH) Bars are a classic Canadian dessert created in Nanaimo, British Colombia.

Yes, I'm a Daring Kitchen member but only joined the Daring Cooks not the Daring Bakers. I don't think i can do both, but this Nanaimo Bars were just calling my name!! I had to make them and try them. So here goes my version.

I adapted the DB Challenge recipe. There were a lot of versions for the middle layer so i thought of coming up with my own middle layer.

Ingredients:

For Nanaimo Bars — Bottom Layer

1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Graham Cracker Crumbs
1/2 cup (55 g) (1.9 ounces) Roasted Almonds (Finely chopped)**
1 cup (130 g) (4.5 ounces) Roasted Coconut (Shredded, sweetened or unsweetened)

*** I learned from my co-Daring cooks that roasting gives another layer of flavor to what ever dish you're making. So i suggest you roast the almonds and the coconuts, they taste really good.

For Nanaimo Bars — Middle Layer

1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) plain yogurt***
2 tablespoons (30 mL) Cheesecake Instant pudding or pie filling
2 tablespoon Dulce de Leche
2 cups (254 g) (8.9 ounces) Icing Sugar

For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions:
For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

For Middle Layer: Cream butter, yogurt, dulce de leche, pudding mix, and icing sugar together well. Beat until light in colour. Spread over bottom layer.

For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

They are so sweet, a small cut about 1x1 size would suffice.

LUMPIA SHANGHAI

Ingredients:

1 lb ground pork

1 medium sweet onions, chopped finely

1 medium carrots, chopped finely

3 cloves garlic, chopped finely

1 ½ T pickle relish

3 T soy sauce

1 T oyster sauce

Salt and pepper to taste

1 pack of Lumpia wrapper about 25 pieces lumpia wrappers, square***

Slurry **will be used as sealer

** 1/2 cup of water , 1 T cornstarch. Mix and stir until incorporated, microwave for few seconds. Must be a paste consistency.



***Available at Asian Stores, it’s imperative to buy the thin wrappers not the thick ones.

Directions:

Mix pork, onions, carrots, garlic, relish, oyster sauce and soy sauce in bowl. Season with salt and pepper. Fry a tablespoon of the filling to taste and adjust the seasoning. Lay out one lumpia wrapper on clean surface. Spread 1-2 tablespoons of mixture in a thin line against the edge of wrapper. Roll tightly, very long and thin, leaving the edges open. Your roll should look like a cigar in size. Seal with the slurry, cut them in half.

Deep fry at 350 degrees until golden brown, about 3-5 minutes. Drain on paper towels. Serve with sweet sour sauce.

Sweet and Sour Sauce
Ingredients:

1/4 cup white vinegar

1/4 cup soy sauce

1/4 cup ketchup

1/2 cup water

2 tbsp sugar

salt to taste

1 tbsp cornstarch dissolved in 2 tbsp water

In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.

MUSSELS WITH HERB AND GARLIC BUTTER

1 lb fresh mussels, in their shells

splashof dry white wine

1 bay leaf

3/4 stick butter

generous 1/2 cup fresh bread crumbs

4 T chopped fresh flatleaf parsley, plus extra to garnish

2 T snipped fresh chives

2 garlic cloves, finely chopped

salt and pepper

lemon wedges, to serve



Clean mussels, pulling out any beards.

Discard any with broken shells and shells that are closed even when tapped.

Put mussels in a large pan and add a splash of wine and bay leaf.

Cook, covered, over high heat for 5 min. shaking the pan occasionally, or until shells are opened.

Drain mussels and discard any that remain closed.

Shell the mussels, reserving one half of each shell.

Arrange, in a large, shallow, ovenproof serving dish.

Melt butter and pour into the bread crumbs, parsley, chives, garlic and S&P to taste and mix well.

Fill each mussel shell w/ the breadcrumb mixture.

Bake the mussels for at least 10 minutes or until hot.

Serve hot with lemon wedges.

SAUTEED GARLIC MUSHROOMS

1 lb white mushrooms
5 T olive oil
2 garlic cloves, finely chopped
squeeze of lemon juice
salt and pepper
4 T chopped fresh flatleaf parsley


Wipe or brush clean the mushrooms, then trim off the stems close to the caps.

Cut the large mushrooms in half or into fourths if necesssary.

Heat olive oil in a nonstick skillet, then add garlic and cook for 30 seconds- 1 min. or until lightly browned.

Add the mushrooms and saute over high heat. stirring most of the time, until they have absorbed all of the oil in the skillet stirring from time to time, until the juices have almost evaporated.

Add a squeeze of lemon juice and season to taste with salt and pepper.

Stir in the parsley.

Serve hot.

PATATAS BRAVAS

THE POTATOES SANS THE SALSA IS CALLED FRIED POTATOES WITH PIQUANT PAPRIKA WHEN SERVED WITH THE FIERY TOMATO SALSA, THIS DISH IS THEN KNOWN AS PATATAS BRAVAS.

3 t paprika
1 t ground cumin
1/4-1/2 t cayenne pepper
1/2 t salt
1 lb small old potatoes, peeled (I used yukon gold potatoes but Idaho would be great too)
oil, for shallow frying

1. Combine paprika, cumin, cayenne pepper and salt in a small bowl and mix well. Set aside.

2. Cut potatoes into wedges. Coat potato wedges w/ the spice mixture.

3. Heat oil in a nonstick skillet, then add the potato wedges, preferably in single layer to achieve a crispy fried potatoes. Over crowding the skillet with potatoes will make it mushy.

Serve the Fiery Tomato Salsa


Salsa recipe:

2 T olive oil
1 small onion, finely chopped
1 garlic clove, crushed
splash of dry white wine
14 oz canned chopped tomatoes
1 T tomato paste
1/4-1/2 t red chili pepper flakes
dash of Tabasco sauce
pinch of sugar
salt and pepper

1. Heat the olive oil in a pan, then add the onion and cook for 5 min. or until softened but not browned.

2. Add the garlic and cook for an additional 30 sec.

3. Add the wine and let bubble, then add all the remaining ingredients, simmer, uncovered, for 10-15 min, or until a thick sauce is formed.

TORTILLA ESPANOLA (FRITATA)

Y: 8 slices

1 Lb waxy potatoes ( i used yukon gold potatoes)
generous 1 3/4 cups olive oil
2 onions, chopped
2 large eggs
salt and pepper
sprigs of fresh flatleaf parsley, to garnish

Slice potatoes like chips/scalloped, dry slices very well.

Heat olive oil in a large, non-stick skillet.

Add potato slices and onions, then reduce the heat and cook the potatoes until tender.

Meanwhile, beat the eggs lightly, season well w/ salt and pepper.

Pour in the egg mixture, making sure the potatoes are equally distributed through out the skillet.

Add oil if necessary. Use a spatula to keep loosening the tortilla from the bottom of the skillet to avoid it from sticking.

To cook the other side of the tortilla, cover it w/ a plate and hold the plate in place with the other hand.

Quickly turn the skillet upside down so that the tortilla falls onto the plate.

Return the skillet to the heat and add a little more of the oil if necessary.

Slide the tortilla, cooked side up, back into the pan and cook for additional 3-5 minutes or until the bottom side is cooked.

CHICKEN IN LEMON AND GARLIC

My daughter gave me Tapas Cookbook and went on a mission to try all the recipes from this book. To date i'm not even halfway, but will eventually finish and test the recipes. So far, there is only one Tapas recipe that i like the least.


All the recipes serves 8

CHICKEN IN LEMON AND GARLIC

4 Large skinless, boneless chicken breasts

5 T Spanish olive oil

1 onion, finely chopped

6 garlic cloves, finely chopped

Zest of 1 lemon, finely pared rind of

1 lemon and juice of both lemons

4 T chopped fresh flatleaf parsley, plus extra to garnish

salt and pepper

lemon wedges and crusty bread, to serve.

1. Slice chicken into think strips.

2. Heat olive in a skillet, then add the onion and cook for 5 minutes, or until translucent.

3. Add the garlic and cook for an additional 30 seconds.

4. Add the sliced chicken to the skillet and cook for 5 more minutes, stirring from time to time, until all the ingredients are lightly browned and the chicken is tender.

5. Add grated lemon zest and lemon juice and bring to a boil.

6. At the same time, deglaze the skillet by scraping and stirring all the bits on the bottom of the skillet.

7. Remove the from the heat, then stir in the parsley and season to taste with salt and pepper.

8. Serve hot and garnish w/ the lemon zest, lemon slices and some parsley.

Crusty bread for mopping up the juices.

FATTOUSH SALAD (SALATA FATTOUSH)

Adapted from Arabian Delights by Amy Riolo page 75


Fattoush salad is a refreshing salad,  lettuce, cucumber and tomato salad tossed with crunchy toasted pita pieces and dressed with pomegranate molasses dressing. It’s a great way to use leftover pita bread from the Mezze DCchallenge

Serves 4 to 6

Ingredients:

1 cucumber, thin sliced

4 tomatoes, sliced

1 red onion, thinly sliced

1 Romaine Lettuce heart - cut to salad pieces

1/2 cup of Halloumi Cheese - diced (Feta is a good substitute)

1 pita, cut into 12 pieces

½ cup extra virgin olive oil (EVOO) divided

4 t sumac

2 T pomegranate molasses

Juice of 1 lemon

Salt to taste

Freshly ground pepper, to taste



Preparations:

Preheat broiler.

Combine  lettuce hearts, cucumber, tomatoes, red onion ang halloumi cheese in a large salad bowl.

Brush pita pieces with 2 T EVOO and sprinkle w/ sumac. Place under broiler and toast for 2 to 4 minutes, until golden on both sides. Remove from oven and set aside to cool.

Mix remaining olive oil, pomegranate molasses, sumac, lemon juice, salt, and pepper in a medium bowl. Whisk vigorously to form a smooth dressing. Add pita chips to salad and toss to combine. Pour dressing over salad and toss again to combine. Serve immediately.


Tips: Toss leftover morsels of lamb meat w/ Fattoush Salad for a quick lunch or dinner.

CHICKEN CACCIATORE- MY VERSION

I was craving for chicken cacciatore so i decided to use cipollini which i bought fresh along w/ the olives stuffed w/ anchovies i bought from the salad bar.

Just to remind you this is my version. This is actually one of my no recipe recipe so measurements are estimates, but i'm pretty sure you can come up w/ your own exact measurements to suit your taste. The key here is to taste as you go along and adjust if necessary.

Ingredients:
Serves 4

4 pieces of Chicken legquarters- we love dark meat (cut accdg. to size you like)
3 Sweet Bell Peppers - small size. I try to use different colors (Julienne)
1 Carrot- medium diced
3-4 stalks of Celery - diced
2 cloves Garlic- minced
2 Sweet Onions - medium size (julienne) you can use any kind but i used Cipollini for this recipe. Leave them whole.
1 28 oz can Crushed Tomatoes - ( i used San Marzano)
White or Red wine - start w/ 1/2 C taste then add if necessary
1/2 C Olives stuffed w/ anchovies
1/2 lbs. Mushrooms - sliced ( i had botton mushrooms)
Oregano- pinch
1/4 C Basil - julienned
1/4 C Parsley - chopped
S&P (to taste)
Oil

Brown chicken in batches. Transfer to a plate and set aside.

Using the same pan/pot saute the garlic and onions.

Add carrots, celery and mushrooms. Stir.

Return the chicken in to the pot. Add the tomato sauce, wine and bring to a boil.

At this point add the rest of the ingredients except for the parsley and little of the basil for garnish. Taste and adjust the seasonings.

Bring to a simmer until chicken and vegetables are cooked.

Cipollini - If you haven't tried these, you must give them a try.
Leave these onions whole.

Olives stuffed with anchovies

My Version of Chicken Cacciatore.

Arancini ala Sicilian(Sicilian Rice Croquettes)

I modified the recipe from The Silver Spoon (The Bible of Authentic Italian Cooking)

Y : 10 rice balls

For the Rice:
2 cups Arborio rice or short grain rice (washed once)
1 med sweet onions, finely minced
¼ cup butter
4 cups chicken broth
2 T parmesan cheese, freshly grated

** The recipe didn't call for salt but i suggest you add salt at this point. Mine needed salt so had to serve marinara sauce on the side to enhance the flavor

For the Ragu:
4 slices of pancetta
1 med. sweet onion, minced
1 med. carrot, minced
1 celery stick, minced
1 clove garlic, minced
1 cup ground beef
2 T tomato paste
½ cup dry white wine
2 sprigs thyme
1 bay leaf
Salt and pepper
½ cup green peas (optional)
Mozzarella cheese ( i used bocconcini)

Breading station:
1 cup flour
1 cup breadcrumbs (I used panko/Japanese breadcrumbs)
2 eggs beaten with little milk or water.

Rice:Fry the minced onion until translucent, then add the uncooked rice. Stir for few minutes.

Add the broth and a teaspoon of salt and pepper, leaving it uncovered until cooked. Watch the rice from time to time so no rice will stick to the bottom of the pot.

Let the rice cool.

Add the grated parmesan cheese and butter into the cooled rice.


Ragu (Fillings)
Fry pancetta until crisp, cut into small pieces.

Using pancetta drippings, fry minced onions and garlic until soft.

Add the bay leaf, thyme and S&P then

Add the meat and mix until it turns brown.

When all meat has been browned, add tomato paste, minced carrot and celery and fry for 5 more minutes.

Pour the wine and let cook for another 5 minutes or until alcohol has evaporated.

Cover and leave to cook on low heat for at least an hour or until all liquid has evaporated and cooked. Let cool.

Shape the cooked rice into croquettes as large as a small orange hence the name arancini w/c means little oranges in Sicily.

Make an indention and fill with a little ragu and cubed mozzarella and seal with more rice.

Dip the croquettes in the following order: Flour, Eggs, Breadcrumbs. Shake off any excess.

Heat oil in a deep fryer or pan to 350 degrees F or until a cube of bread turns brown in 30 seconds or stick the handle of a wooden laddle into the hot oil, when bubbles starts to come out around the handle it's ready to go. Deep fry the croquettes in the hot oil until golden brown.

Drain and serve with marinara sauce or eat them as it is.

ARBORIO RICE

BOCCONCINI (2 oz. mozzarella balls)

PANCETTA(ITALIAN AND SPANISH PORK BELLY CURED MEAT)

THE RAGU

HOW TO MAKE THE ARANCINI

ARANCINI READY TO BE FRIED

BREADING STATION (FLOUR, EGGS W/ LITTLE MILK OR WATER, BREADCRUMBS) BUT I USED PANKO (JAPANESE BREADCRUMBS)

DONT FORGET TO SEASON WITH S&P HERE.

ARANCINI IS A SICILIAN WORD W/C MEANS LITTLE ORANGES

THE ANATOMY OF AN ARANCINO

THE SIDEDISH...TOMATO, BASIL AND BOCCONCINI NAPOLEON DRIZZLED W/ OLIVE OIL AND BALSAMIC VINEGAR

TOMATOES AND BASIL.. FROM MY GARDEN

Mezze Part 2 (February DC Challenge)

I don't usally make Middle Eastern dishes at home, not because i don't like them, or ingredients are too hard to find, it's because I'm lucky enough to be in a city with lots of good Middle Eastern restaurants and produce market. There is this hole in the wall Lebanese restaurant that we love, for $15 you get an array of kebabs( chicken, lamb, beef), salad and rice good for 6 people, and they are really yummy...you can't bit that! Sorry, no name of the restaurant because we want it like that, secret! ha!ha!ha!

Anyways, because of the DC Challenge, i had to make homemade mezze. They were fun to make that i didn't realize i made lots of mezze. Okay, my first Official mezze spread could be found HERE . Pls. check it out.

Pls. click HERE for more Manakeesh Ideas

Pls. click for the recipe  MUHAMMARA DIP(HOT PEPPER DIP) my favorite!!

Pls. click for the recipe CUCUMBER SALAD WITH VINEGAR

Pls. click for the recipe  CACIK-YOGURT CUCUMBER SALAD

Pls. click for the recipe Calf Liver with Garlic and Cilantro

Pls. click recipe ROASTED CHICKPEAS 2  WAYS

With Cayenne and Salt   

       

With Zatar and Sumac

Pls. click for the recipe PRESERVED LEMONS

Roasted Chickpeas 2 ways

You can use canned garbanzos/chickpeas or fresh chickpeas w/c is what i used for this dish. I had extra from the hummus i made from scratch.

This is one of my no recipe recipe. Measurements will all be up to you.

Cooked chickpeas- drained
Olive oil or Canola Oil
Spices of your choice.

I used a mixture of Zatar and Sumac on one and Cayenne pepper on the other batch of chickpeas.

Combine a little of the oil w/ the spices then mix in the chickpeas until well coated.

Bake for at least 15 minutes or so. You will have to babysit the beans until  crunchy.

FOR MORE MEZZE RECIPES PLS. HERE

Roasted Chickpeas with Zatar and Sumac spices

Roasted Chickpeas with Cayenne Pepper and Salt ( I liked this better than the Zatar/Sumac Mix)