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!

Mariet’s Bean Salad

So I come home one day from a catering gig, and my mom was so excited about a new recipe she came up with recently. She looks at me with big eyes, nephew on hip, and says, “Look what I made today! It was so good everyone loved it. You should make this for your next event.”

So of course I did and what do you know? Everyone loved it. So credit to my mama for this delicious and very easy salad.

Serves 6-8 people

Ingredients

. 2 – 15.5 oz can of red kidney beans, rinsed

. 2 – 4 oz can of sliced mushrooms, rinsed

. 1 onion, thinly sliced

. 1/2 bunch of Italian flat leaf parsley, coarse chopped

. 1 tsp paprika

. 1 tsp dried oregano

. 1 tsp dried thyme

. 1 tsp salt

Procedure

1. Put all ingredients in a bowl and massage into the onions, mushrooms, and beans. Place in bowls and serve.

Scallops With Limoncello Gelato

I know some aren’t very into raw foods but this is something I learned about raw seafood. It goes so well with a fruity gelato. I decided to use limoncello gelato with raw scallops.

Serves 5

Ingredients

. 5 scallops

. 5 tablespoons limoncello gelato (you can make it from scratch if you have the machine or get it at Whole Foods or your local grocery store)

. 5 large edible flowers

. Pepper, to taste

Procedure

1. Slice each scallop thinly into 4 slices and plate in a fanned our style.

2. Take two tablespoons and soften the gelato until smooth and plate next to the scallops.

3. Grind fresh pepper onto the scallops and place the edible flower onto the plate and serve immediately.

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.

Blueberry French Toast Casserole

Serves 4 people

Ingredients
. 3 tablespoons butter
. 1 loaf french bread, cut up in cubes
. 1 cup milk
. 6 eggs
. 1 cup sugar
. 1 tablespoon cinnamon
. pinch of salt
. 8 ounces blueberries

Procedure
1. 2 hours prior to serving brunch, butter a 9 inch baking pan and place all the cubed bread in it.
2. In a bowl, whisk the milk, eggs, sugar, cinnamon, and salt.
3. Pour the milk and eggs mixture over the bread.
4. Spread the blueberries over the top, tucking in a few between the bread cubes and place small chunks of butter over the whole casserole.
5. Let sit for 30 minutes.
6. Preheat the oven to 375 degrees Fahrenheit.
7. Once the oven is hot, cover your pan with foil and bake in the oven for 35 minutes.
8. Next, take the foil off the pan, and bake for another 10 minutes or until golden.
9. Once you take it out of the oven, let it sit for about 5 minutes and then serve with boysenberry syrup.

SO DELISH!!