Italian Pesce Spada alla Griglia

Italian Pesce Spada alla Griglia

 

Italian Pesce Spada alla Griglia

Italian Pesce Spada alla Griglia

SpiceBreeze
This Italian summer specialty is perfect for your grill if you love fish and have easily access to swordfish. Garlic, herbs, and lemon are the dominant flavors. The little heat from mustard and chili pepper immerges with the firm fish flesh and the roasted potatoes.
hands-on time 30 mins
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

  • 1 lb swordfish filet
  • 1 lb small potatoes halved
  • 2 lemons one for juice
  • olive oil
  • salt & pepper

Pesce Spada Culinary Spice Kit

  • Garlic, tomato, paprika, chipotle, basil, brown mustard, oregano, bay leaves, marjoram, thyme, rosemary

Suggested Side

  • A fresh salad of your choice with a lemon dressing.

Instructions
 

Prepare

  • Rub all sides of the fish with salt.
  • In a CONTAINER, add 1/2 cup of olive oil and all lemon juice. Mix well.
  • Add 1 tbsp Pesce Spada spices.
  • Add the fish and cover all sides with the marinade.
  • Cover and let rest in the fridge for 1/2 hour.
  • Take the fish out and drain.
  • In a BOWL, mix 2 tbsp oil with 1 tbsp Pesce Spada spices.
  • Add potatoes and salt to taste. Mix well.

Roast

  • On a lined, greased BAKING SHEET, distribute potatoes in one layer.
  • Roast in the OVEN for about 30 minutes until brown and crisp. Turn them midway.

Grill

  • Cook the fish on the GRILL or in a greased PAN until it turns white.

Serve

  • Serve the grilled fish with, lemon, baked potatoes, and a fresh salad.
  • Enjoy!

Notes

▪ Substitute swordfish with salmon or cod.
▪ Substitute potatoes with root vegetables.
Italian Pesce Spada alla Griglia - Grilled Swordfish
Italian Pesce Spada alla Griglia – Grilled Swordfish

Turkish Lahmacun

Turkish Lahmacun

Turkish Lahmacun

Turkish Lahmacun

SpiceBreeze
The pizza-style lahmacun, or lahmajoun, or translated "meat on dough" is popular in the Eastern Mediterranean region from Lebanon to Turkey. The crust has a thin crispy-soft texture from the stone oven. At home, it's traditionally baked in a pan without oil. The meat infused with summer vegetables creates a refreshing juicy topping. Enjoy lahmacun rolled up with or without salad filling.
Hands-on time 30 mins
Course Main Course
Cuisine Turkish
Servings 3 servings

Ingredients
  

  • 1 lb lamb or beef ground
  • 1 large onion
  • 1 bunch parsley
  • 1 1/2 bell pepper 1/2 green, 1 red
  • 12 tortilla wraps 8-inch
  • 2 cloves garlic
  • 2-4 tbsp tomato paste
  • 1-2 lemons for juice
  • 1/4 cup olive oil
  • salt & pepper

Suggested Fillings

  • 1 lettuce of your choice chopped
  • 1-2 tomatoes sliced
  • 1 cup yogurt plain

Lahmacun Culinary Spice Kit

  • PaprikaTurkish pepper (mild Marash & Urfa, crushed with oil and salt), anardana (pomegranate), oregano

Instructions
 

Prepare

  • In a FOOD PROCESSOR, blend onion and garlic into a paste.
  • Add parsley and bell peppers and chop coarsely.
  • Make sure that some tiny pieces are still visible.

Without a food processor

  • Grate onion and garlic, and finely chop parsley and bell peppers.

Mix

  • Pour the mixture into a BOWL.
  • Stir in oil, Lahmacun spices, and 2 tbsp tomato paste.
  • Add salt (1.5 tsp recommended) and black pepper to taste.
  • Add meat and mix very well.

Rest

  • Let rest for 15 minutes.
  • Add more tomato paste if not all liquid is absorbed.

Bake

  • On each tortilla, distribute 2 tbsp of the meat mixture thinly up to the very edges.
  • Bake in a medium hot PAN (without oil) or OVEN (325°F, on parchment paper) until the meat topping is cooked.
  • Repeat until all lahmacuns are prepared.

Tip

  • To keep the lahmacuns warm until all are done, place the 2nd cooked lahmacun face down on top of the 1st one, the 3rd face up on top. Repeat.

Serve

  • Sprinkle lemon juice to taste on your lahmacun and add the fillings of your choice.
  • Roll up and enjoy!

Notes

Variations
▪ Substitute lamb with any other ground meat.
▪ Substitute meat with 2 cups of cooked lentils or bulgur.
Turkish Lahmacun
Turkish Lahmacun

Austrian Potato Rutabaga Salad

 

Austrian Potato Rutabaga Salad

SpiceBreeze
hands-on time 30 mins
Course Salad
Cuisine Austrian
Servings 3

Ingredients
  

  • 1 lb potatoes boiled, cut into 0.25 inch slices
  • 0.5 lbs rutabaga or turnip cut into 0.25 inch slices
  • 2 shallots finely chopped
  • 0.5 bunch fresh parsley or dill chopped
  • 0.5 cup broth poultry or vegetable
  • 4 tbsp white vinegar wine or apple cider
  • 3-4 tbsp oil
  • 1 tbsp sugar
  • salt & pepper

Instructions
 

  • In a large BOWL, mix 2 tbsp vinegar, 3 tbsp broth, oil, and salt & pepper to taste.
  • Add shallots and potatoes and let marinate for 30 minutes.
  • In a PAN, heat the sugar over low heat until light brown.
  • Add the rutabaga or turnips and mix well.
  • Add the remaining vinegar and broth.
  • Season with salt & pepper to taste.
  • Cover and cook over medium-low heat for about 30 minutes, stirring occasionally.
  • Drain and add to the potato salad. Mix well.
  • Let rest for 30 - 60 minutes.
  • Add fresh herbs. Mix well.
  • Serve with Kräuterbackhendl (see notes).
  • Enjoy!

Notes

Austrian Kräuterbackhendl recipe
Austrian Kräuterbackhendl

Austrian Kräuterbackhendl

 

Austrian Kräuterbackhendl

Kräuterbackhendl

SpiceBreeze
Who doesn't love chicken nuggets? Discover this Austrian take on the all-time favorite with thin chicken slices. The breading includes mustard, a variety of herbs, including tarragon and lemon verbena, finished with a hint of lemon and nutmeg. Serve the Kräuterbackhendl with a tartar-like dipping sauce, and give potato-rutabaga salad a try (see notes).
hands-on time 30 mins
Course Main Course
Cuisine Austrian
Servings 3

Ingredients
  

  • 1 lb chicken breast *) cut horizontal
  • 2 eggs
  • 1/2 cup whole grain flour **)
  • 1 cup bread crumbs **)
  • 4 oz sour cream ***)
  • 2 tsp mustard
  • 1 pickle finely chopped
  • 2 tbsp fresh chives chopped
  • 1 lemon for juice
  • salt & pepper
  • sugar
  • oil

Kräuterbackhendl Culinary Spice Kit

  • Onions, rosemary, savory, oregano, thyme, lemon verbena, tarragon, lime peel, nutmeg

Suggested Sides

  • Boiled potatoes or French fries
  • Cooked cauliflower, white asparagus, or kohlrabi; or frozen mixed vegetables (cooked in some water and butter).
  • Fresh baby spinach and crumbled bacon.
  • Potato-rutabaga salad see recipe link in the notes

Instructions
 

Dipping Sauce ***)

  • In a BOWL, mix sour cream with 1 tsp mustard.
  • Add pickle and chives. Mix well.
  • Season to taste with salt, and lemon juice.
  • Optionally, add a dash of sugar.

Breading

  • Season dry thin chicken slices with salt & pepper to taste.
  • In a BOWL, mix eggs with Kräuterbackhendl spices, 1 tsp mustard, 1 tsp lemon juice, 1 tsp oil, and salt & pepper to taste.
  • Prepare on 3 PLATES, one each for the flour, egg mixture, and bread crumbs.
  • With a fork, dip 1 chicken slice at a time in the flour. Shake off any excess.
  • Next dip it in the egg mixture, then coat it with bread crumbs.

Frying

  • In a PAN, heat oil over medium heat.
  • Fry chicken slices for about 5 minutes, turning halfway. Don't crowd the PAN.

Serve

  • Serve the chicken with the dipping sauce and your preferred sides.
  • Enjoy!

Notes

*) Substitute with fish fillet, or pork or veal cutlets.
**) Substitute with nut flour and ground nuts.
***) Substitute sour cream with 3 oz crème fraîche & 1 oz buttermilk, or add 1 tbsp chopped capers.
 
Potato-rutabaga salad recipe
Belgian Endive Salad

Belgian Endive Apple Salad

Belgian Endive Salad

Belgian Endive Apple Salad

Enjoy this extraordinary endive apple salad as a light weekday lunch or elegant side for a Sunday dinner with Belgian Carbonnade à la Flamande

Ingredients

  • 2-3 Belgian endives
  • 1-2 sweet apples
  • 1 tbsp (apple cider) vinegar
  • 1 tbsp (vegetable) oil
  • salt & pepper
  • Optionally:
  • crushed walnuts
  • fresh parsley, chopped
  • crumbled blue cheese or feta.

Instructions

Slice endives into 1/4 inch wide strips.

Cut apples into 8 wedges. Slice wedges crosswise 1/4 inch wide.

Season to taste with salt & pepper.

Finish with vinegar and oil.

Optionally, top with crushed walnuts, parsley, and/or crumbled blue cheese or feta.

Greek Kleftiko

Greek Kleftiko

 

Greek Kleftiko

Greek Kleftiko

SpiceBreeze
Greek kleftiko or klephtiko is a juicy one 'pot' meal that bursts with flavors. It's prepared the Greek way of slow cooking in little portion packages. Originally, they were cooked over hot cool in the soil. Today, the ingredients of each portion are still covered completely in one package, then baked and served as a package. Once plated, it's like digging into a gift of yumminess.
Hands-on Time 30 mins
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

  • 4 lamb leg steaks about 2 lbs
  • 1 lb broccoli cut into florets
  • 1 lb potatoes cut into 1/4 inch slices
  • 1/3 cup red wine
  • 2 medium tomatoes cut into 1/4 inch slices
  • 1 medium onion sliced
  • 4 cloves garlic sliced
  • 2/3 cup olive oil
  • salt & pepper

Kleftiko Culinary Spice Kit

  • Oregano, garlic, dill weed, ground dill seeds, cinnamon, mint, chili, nutmeg

Instructions
 

Prepare

  • ▪ Season meat with salt to taste.
  • ▪ In a BOWL, mix oil, wine, and the Kleftiko spices.

Preheat OVEN to 400°F.

    Create 4 packets, each as follows:

    • On an 8-inch PLATE, place (1) ALUMINUM FOIL and (2) PARCHMENT PAPER, each sheet of about 20 inches long.
    • Staple: lamb, garlic, and tomatoes.
    • Place potatoes, broccoli, and onions around.
    • Season with salt to taste.
    • Drizzle with 4 tbsp of the oil mixture.
    • Close the PAPER, then the FOIL.
    • Place the packets on a BAKING RACK.
    • Bake about 60 minutes until cooked.
    • For the last 15 minutes, open the PARCHMENT PAPER, and move all toppings off the meat.

    Serve

    • The the complete kleftiko packets, one per PLATE. Enjoy!

    Notes

    • Substitute meat or broccoli with eggplants or root vegetables.
    • Substitute lamb with sirloin steak, pork or veal cutlets, or chicken breast.
    Alternatively, use the Kleftiko spices for Moussaka or Souvlaki.