Ingredient: Cumin

Pecans: Hot, Sweet and Spicy

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 Pecans: Hot, Sweet and Spicy
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Instructions
  1. Preheat oven to 275
  2. Lightly butter a jelly roll pan
  3. In small bowl, combine spices and sugar
  4. Beat egg white until light and frothy, add pecans and stir until covered.
  5. Stir in spices, coating nuts evenly
  6. Spread pecans on the pan in a single layer and bake 15-20 minutes
  7. Turn and separate them
  8. Return to over and roast about 20 minutes or until golden in side
  9. Cool and store in airtight jar or freezer
Recipe Notes

Can sub ground pasilla chili with 3/4 tsp of paprika and 3/4 tsp cayenne. Then omit cayenne from recipe if using this mixture.

Beef Tenderloin Crostini

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 Beef Tenderloin Crostini
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Instructions
  1. Preheat oven to 400º. Arrange bread slices on baking sheet. Drizzle with olive oil and season with ¼ tsp. salt. Bake for 10 to 12 minutes. Leave oven on.
  2. Spray a small baking sheet with vegetable oil cooking spray.
  3. Combine ½ tsp. salt, ¼ tsp. pepper, cumin, coriander and garlic. Rub the mixture all over the steaks. In a nonstick skillet, heat 2 tbsp. oil over medium–high heat. Add steaks and cook for 2 minutes on each side. Transfer to baking sheet and bake for 10 minutes. Let rest for 10 minutes before slicing across the grain into 20 (¼–in.–thick) slices.
  4. Whisk together mayonnaise, mascarpone cheese, basil, curry powder, smoked paprika, ½ tsp. salt and ½ tsp. pepper.
  5. Spread ½ tsp. of mayonnaise over each toast slice. Top each with a slice of steak. Place ¼ tsp. of mayonnaise on top of the steak. Finish with a cilantro leaf.
Recipe Notes

https://people.com/royals/prince-william-and-kate-middletons-california-crostini-make-it-at-home/

Zalouk Salad (La Maison Arabe)

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 Zalouk Salad (La Maison Arabe)
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Instructions
  1. Partially peel and dice eggplant.
  2. In a frying pan put eggplant, add one peeled and finely chopped garlic mashed with 1 tsp of salt and 1 tbs of olive oil.
  3. Cook on low heat with lid for 5 minutes then start to turn and mash the eggplant until it goes soft and brown.
  4. Peel and dice a tomato; add it to the eggplant; add paprika, cumin, pepper and chili; keep mashing until tomato is cooked.
  5. Add white wine vinegar before you turn the heat off and sprinkle with parsley before you serve.

Middle Eastern Chicken Kebabs

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 Middle Eastern Chicken Kebabs
Chicken thighs are marinated in a tangy Middle Eastern-style blend of Greek yogurt, lemon, garlic and spices, then grilled on skewers until golden brown. The kebabs are delicious over a bed of golden Basmati Rice Pilaf with Dried Fruits and Almonds (as pictured above) and with my Roasted Carrots with Thyme or on top of a Greek salad. https://www.onceuponachef.com/recipes/middle-eastern-chicken-kebabs.html
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Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 8 hours
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Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 8 hours
Servings
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Instructions
  1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
  2. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
  3. Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.
Recipe Notes

I've specified chicken thighs as opposed to boneless chicken breasts for this recipe because they are more flavorful, and less likely dry out. Additionally, the lemon juice in the marinade will make boneless chicken breasts tougher when cooked.