Cooking With Style

Sunday, September 7, 2014

Salmon Skewers turned Tacos

I was inspired to make these skewers after visiting my local Ralph's market. I noticed that the store was selling skewers, however the pieces of salmon were huge! I decided to gather up some veggies, salmon, and create my own version. I used cherry tomatoes, bell peppers, and onions. I marinated the salmon cubes by first cubing the salmon, mixing soy sauce, salt, pepper, sesame oil, rice vinegar, and a touch of chili oil.

Here I decided to make a greek yogurt spiced sauce, topped the dish with a cabbage slaw and the salmon skewers.

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SARIT

Cheese Fun

Creating a cheese plate can always be fun if you change it up every time. Sometimes I like to make different cheese flavored crostini, cheese cubes, goat cheese jars, olive spreads, and various crackers. Try and change it up every time you can. Either lay out different flavored cheeses, textures, and or crackers.

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SARIT

Garbanzo Side Salad

When you think of it, this dish can be made with any type of beans, but I love garbanzo beans. I shredded some carrots, sliced and cubed some red onions, fresh mint, and jalepenos. For the dressing I mix olive oil with red wine vinegar, salt, pepper.

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Cholent: Shabbat Lunch Meal

Cholent is one of my favorite hearty meals during the shabbat weekend. You first will need to have a crockpot and a large one at that. Sauté your onions, garlic, and meat with salt and pepper on high heat, next add in your water, garbanzo beans, and cholent bean mix. You will need to use about a half a bag of beans. Next add in two tablespoons of tomato paste, chopped, peeled potatoes, and salt and pepper. Cover the entire mixture and place on low for 24 hours. In the morning your entire house will smell like heaven!

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SARIT

Florida Visit Finds

I came across these three places during my Florida vacation. I found each of these sites very unique and creative. Sloan's candy store reminded me of a childhood fantasy, while the olive tap store served a very different vibe. I was able to taste and sample many different oils and vinegars at the olive tap. The last site was enjoyed after a long vespa ride throughout Palm Beach. I enjoyed the spicy tuna tacos and salad very much.

Sloan's Candy Store

Olive Tap Tasting

Red Quinoa and kale salad with spicy tuna tacos

Florida Fishing Dock Scene

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Duffs CakeMix Experience

I visited Duff's for a friends's birthday party in Los Angeles

You get to pick your cake, fondant, create decorations, and enjoy the cake itself!!

8302 Melrose Ave, West Hollywood, 90069

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24 Hour Marinated BoneLess Ribeye Steak

I marinate my steaks using ground peppercorns, sea salt, and red wine. I place all the ingredients in a Tupperware container overnight and cook the following day. I cook my steaks medium and ribeye is my steak of choice. You can pair the steak with a salad and a side of potatoes or veggies.

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Panini Cheese Sandwiches

I like to use ciabatta bread for my grilled panini styled sandwiches. For these sandwiches I used fontina cheese, olive spread, basil and a balsamic glaze. These are a great snack or a fun way to build new sandwiches using different ingredients.

Create an interactive panini station for your guest to create their own sandwiches

Cheese, Tomatoes, olive spread, basil, bread

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Braised Korean Short Ribs

Short ribs to die for! These short ribs were a favorite of mine and a great recipe to impress any guest! Sauté bell peppers, tomatoes, onions, garlic in veggie oil. Sear the short ribs with ground peppercorns and sea salt. Add two cups of red wine, three bay leaves, salt and pepper. Place dutch oven covered with a lid into the oven on 350 for 3 hours.

Braised short ribs with potatoes and a white bean puree

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SARIT

Braised Chicken & Potatoes

In all my chicken recipes I usually follow the same basic recipe minus and plus a few ingredients. For the most part you want to first sauté onions. These onions will be the security of your entire dish. They will protect your dish from burning and also provide a level of flavor that otherwise will change the entire flavor of your chicken dish. I make a marinate by mixing lemon juice, two tablespoons of honey, minced garlic, paprika, turmeric, cumin, salt, pepper, olive oil. Mix the entire mixture until it becomes a thicker liquid. After the onions are sautéed and you have your marinate ready place the onions on the lower level of your dutch oven, chicken on top, and pour the marinate on top. For the potatoes I season them in a bowl with a little bit of olive oil, paprika, cumin, turmeric, salt and pepper, and ground garlic. Place the potatoes on top of the chicken. These potatoes will protect the top of your chicken from burning. Next you want to use any leftover white wine you have in your kitchen, I find that a sweet white wine works best. Pour about a cup and a half of wine on top of the entire dish. Cover with a lid and place the entire pot into the oven on 350 for a minimum of 3 hours. the longer you cook the dish the better it'll taste, if you don't have a lot of time then cook the dish with the lid off, but make sure to moisten the chicken by adding the juice onto the top about every thirty minutes. Cook the last 20 minutes of the dish uncovered and on a higher heat.