Chicken with Tahini Sauce

Something that is very simple to make is my grilled chicken with tahini sauce. Tahini sauce the way Nani makes it 😋

Ingredients

. 1/2 cup tahini

. 1/2 cup – 1 cup water (depending on how thick you want your sauce

. 4 fresh mint leaves, chopped finely

. 1/4 brunch parsley, chopped finely

. 1 tomato cut into tiny cubes

. 1/2 tbsp salt

. 1 garlic clove, finely chopped

. 1 tsp cumin

. Juice of 1/2 lemon

. 4 chicken breasts

Procedure

1. Heat either a grill pan or your outdoor grill to 500 degrees fahrenheit and heat your oven to 350 degrees farenheit.

2. Salt and grill the chicken breasts, 5 minutes on each side and then transfer to a sheet pan and cover with foil. Place in the oven and bake for 40 minutes.

3. While the chicken is baking, in a bowl using a whisk mix all the rest of the ingredients together. At first it might look like it’s just too chunky but just keep whisking and add 1 tablespoon of water at a time until you get to your desired consistency.

4. Once the chicken is done baking, plate it and top with the tahini sauce.

Anush!

Short Ribs

This short rib recipe was amazing so I had to share it. I made it for a Talin’s Table recently and everyone loved it so much. It was tender and so flavorful. I hope you enjoy it as much as I do!!

Recipe courtesy of Bon Appétit

Ingredients

. 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
. Kosher salt and freshly ground black pepper
. 3 tablespoons vegetable oil
. 3 medium onions, chopped
. 3 medium carrots, peeled, chopped
. 2 celery stalks, chopped
. 3 tablespoons all-purpose flour
. 1 tablespoon tomato paste
. 1 750 ml bottle dry red wine (preferably          Cabernet Sauvignon)
. 10 sprigs flat-leaf parsley
. 8 sprigs thyme
. 4 sprigs oregano
. 2 sprigs rosemary
. 2 fresh or dried bay leaves
. 1 head of garlic, halved crosswise
. 4 cups low-salt beef stock
Procedure
1. Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
3. Cook until short ribs are tender, 2–2Âœ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Zucchini and Onion Pasta

This is a fun recipe I made as my own just by watching other chefs I have worked with. It was very popular at a Talin’s Table that I hosted in a Ventura beach house.

Serves 5 people

Ingredients

. 4 zucchini’s, cubed
. 2 onions, sliced
. 1/2 glass white wine, I like using Pinot Grigio
. 1 cup heavy cream
. 2 tablespoons EVOO
. salt and pepper to taste
. 16 oz. dried spaghetti

Procedure

  1. In a large pot, bring 4-6 quarts of salted water to a boil.
  2. In a large saucepan, heat up the EVOO and add the onions.
  3. Add the pasta to the pot of water and cook for about 10 minutes.
  4. Once the onions become translucent, add the zucchini and cook until everything becomes golden.
  5. Add the white wine and let it get absorbed by the vegetables.
  6. Add the heavy cream and let it come to a boil to start thickening and then to a simmer.
  7. Add the spaghetti pasta and mix together until thick.
  8. Serve right away.

Roasted Carrot and Filet Mignon

This dish is by far the easiest but sophisticated meat dishes I have made. It is sophisticated in the sense that your guests will eat with their eyes because of the timeless elegance and beauty of the dish itself. I hope you enjoy this recipe as much as I do.

Serves 5 people

Roasted Carrots
Ingredients
. 5 heirloom carrots, peeled
. 3 garlic cloves, finely chopped
. 1 teaspoon of fresh thyme leaves
. 1 tbsp EVOO
. salt to taste

Procedure
1. Preheat oven to 350 degrees.
2. Place carrots on a sheet pan and season with garlic, thyme, and salt.
3. Drizzle the olive oil and bake in the oven for 30 min, moving them around after 10 minutes at a time.

Red Wine Sautéed Vegetable Mix
Ingredients
. 1 large orange carrot, cubed
. 1 onion, finely chopped
. 1 celery stick, thinly sliced
. 2 cloves garlic
. EVOO
. 1 cup red wine

Procedure
1. In a sauce pan, heat up 1 tablespoon EVOO.
2. Add the carrots and sauté for about 5 minutes.
3. Add the onions and celery and sauté for another 5 minutes.
4. Add the garlic.
5. Add the red wine and simmer until thickened with the vegetables.
6. Once thick, put on low heat until the rest of your dish is complete, then take a tablespoon and place it where the sliced filet mignon will rest over it.

Filet Mignon
Ingredients
. 5 pieces of 1/2 inch thick filet mignon
. salt and pepper
. EVOO

Procedure
1. Season the filet mignon with salt, pepper, garlic, and EVOO. Place to the side.
2. Preheat either a grill or grill pan to 450-500 degrees Fahrenheit.
3. When the grill has reached to 450, place the filet mignon on the grill and cover for 4 minutes. Then, turn them and cover for another 4 minutes.
4. Remove from the grill and place on a plate. Cover with foil and let it rest for 5 minutes.
5. Once rested, slice and plate next to the roasted carrot on top of the red wine sautéed veggies.

Talin’s Table 1 year Anniversary

Wow- I can’t believe its been a year since I started my endeavor with Talin’s Table. As the year went by, I discovered so much about people, food, and myself. I discovered how much I love watching people eating and laughing with people they just met. I also discovered how much I love the private chef world. I love the freedom and creativity is possesses. I love that I can be so personal with those dining. It’s all part of the experience.

So after a year, I had the honor of having a really amazing friend and chef join me. She partnered with me by encouraging me so much and always being so open and honest with me. Chef Julia is the owner and chef of Sweet Arleen’s in Westlake (if you haven’t been…you MUST go). Having met her through my Italian pastry mentor and friend, Massimiliano Carrara, she quickly opened up her skills to me as well and took me under her wing. She partnered with me for this Talin’s Table by helping me with preparations. Better yet, she prepared an amazing chocolate dessert for the 1 year Talin’s Table anniversary! I was so blessed. Everyone loved it.

So for the evening of festivities, I decided to go family style. I chose this style of service because in my culture we always have our food family style. It creates a moment to talk, laugh, and enjoy our food with our friends or family.

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For the appetizers, I made an Armenian “empanada” called Boreg. It’s filled with Nani’s special cheese mix. It’s so delicious. Along with the bored, I made goat cheese and fig crostini topped with balsamic glaze.

Then the salad and entrees came out. YUM. I made a delicious fattoush salad. I created my own seasoning mix (which you can buy for the holidays!!) and wowzers, this was so delicious. I had some fellow Armenians at my table, including my best friend, Alik who took these amazing photos and has created the videos on my page here. They all loved the salad and kept talking about how different it was and not your usual fattoush salad. Just what I was hoping to hear.

Along with the salad I brought out dolma.  Nani has taught me so many dishes, but dolma is one our staples at home. We have it at least once every two weeks. Dolma is squash or eggplant that is stuffed with a beef and rice mixture. I topped it with a garlic yogurt sauce and of course you can’t forget the flowers.

We had such a fun time. This was the perfect group and the perfect atmosphere to finish off the year of Talin’s Table. I reached my goal and I am so happy I got to do this.

The dinners aren’t over. Enjoy an experience with food, community, and of course a nice view! If you’d like to reserve a spot, click HERE. Anush!