Tag: sesame seeds
Sesame Glazed Chicken
- 1 teaspoon black peppercorns
Toast the peppercorns in a cast iron skillet on medium heat for 4 to 5 minutes. Take out and cool and grind in a spice grinder. Keep aside.
- 2 medium shallots, ends cut off
- 4 garlic cloves
- 1 teaspoon extra light olive oil
- Salt
Preheat oven to 400 degrees F.
Place the shallots and garlic cloves on a piece of aluminum foil. Add the oil and salt, wrap well and roast for about half an hour. Let cool and keep aside.
- 1½ pound chicken breast cut into ½ inch pieces
- 1 tablespoon sweet chili garlic sauce
- 1 tablespoon tamari
- 2 teaspoons sesame seeds
Marinate the chicken pieces in the chili garlic sauce, tamari and sesame seeds. Refrigerate for 3 to 4 hours.
Glaze
- ½ cup oyster sauce
- 1 tablespoon tamari
- ¼ cup rice wine vinegar
- 1/3 cup apple cider
Add the oyster sauce, tamari, rice vinegar and apple cider to a small saucepan. Bring to a boil and simmer for 5 to 7 minutes till the sauce gets thick. Add the roasted shallots and garlic. Mix well and blend till smooth. Check for seasonings and keep aside.
- 2 tablespoons extra light olive oil
- 1/3 cup green onions, chopped
Heat a large saucepan and add the oil. Brown the chicken pieces in 2 to 3 batches, browning both sides. Take the pieces out and keep aside.
Add the glaze in the saucepan and bring to a boil. Add the chicken pieces and simmer till the chicken is cooked through- about 3 to 4 minutes. Garnish with green onions and serve hot.
Shrimp Curry with Roasted Onions
This recipe is based on an Indian dish made with eggplant called baghare baingan. It is very popular in Indian restaurants and I have made it a few times in the past. Actually I was looking to cook shrimp and somehow thought of this flavorful dish. Although it is typically made with eggplants and is obviously vegetarian, I could envision myself making it with shrimp- so that is what I did.
I used jumbo shrimp and sauteed them briefly. I used the same pan and oil and cooked the onion, ginger and garlic mixture. I then came up with a spice mixture consisting of coriander, cumin and sesame seeds. The flavorful seeds bring a creamy taste and texture to the mix. Curry leaves, tamarind and fish broth finish this truly delicious curry- I loved all the flavors together, especially with the shrimp.
In fact I loved it so much- I am not sure I will make it with eggplants ever again!
Next time you don’t know what to do with shrimp- make this shrimp curry- you will love it!
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Shrimp with Fennel and Sesame Seeds
- 1 pound jumbo cleaned shrimp
- 3 tablespoons olive oil
- 15-20 curry leaves
- 1 teaspoon fennel seeds
- 1 teaspoon white sesame seeds
- 1 medium yellow onion sliced
- 2 inch ginger sliced
- 2 garlic cloves sliced
- ½ cup crushed tomatoes
- 1 teaspoon coriander powder
- ½ teaspoon cayenne pepper
- 1 teaspoon garam masala
- Salt to taste
- ¼ cup chopped cilantro for garnish
In a big wok shaped pan heat the three tablespoons olive oil. Add the curry leaves, cook for 30 seconds. Add the fennel and sesame seeds, cook for another 30 seconds. Then add the onion, garlic and ginger. Cook until the vegetables are soft and light brown. Add the crushed tomatoes and cook for another 5 minutes. Add the cleaned shrimp and sauté for 5-7 minutes or until opaque and pink (careful not to overcook). Add the coriander powder, cayenne pepper, garam masala and salt.
Take the shrimp off the heat and add the cilantro and serve.