The Stuff: 8 tablespoons (1stick) salted butter 8ears fresh corn, husks removed 1tablespoon Never Not Eating Chraime 1/4cup Cotija (or feta) cheese 1/4cup finely chopped cilantro The Method: Preheat your grill to high, making sure the temperature reaches about 550℉. Add the butter to a small saucepan over medium heat and watch closely until melted, 1 to 2 minutes. Remove from heat. Lay the corn on a large platter or plate. Set aside 2 tablespoons melted butter, you’ll use this later. With a heat-resistant basting brush, brush each piece with the remaining butter, and sprinkle the Chraime seasoning evenly on the corn. Using tongs, place each ear directly on the grill grate. Cook the corn for 10 to 15 minutes, turning them every 2 to 3 minutes, making...
The Stuff: 1 cup Israeli couscous Kosher salt and Pepper, to taste 1/2 cup plus 1 tablespoon chopped chives 1/2 cup chopped parsley 2 1/2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 1/2 pound salmon fillet in 1 piece, cut from the tail end 2 tablespoons Never Not Eating Chraime 1 tablespoon honey The Method: Preheat the oven to 400°. Bring a medium saucepan of water to a boil. Add the couscous and a pinch of salt and cook, stirring, until al dente, 10 minutes. Drain well; let cool. In a bowl, toss the couscous with 1/2 cup of the chives, parsley, lemon juice and oil. Season with salt and pepper. Gently curl the salmon over the edge...
The Stuff: 2 lemons 3/4 cup finely chopped flat-leaf parsley 1/3 cup coarsely chopped fresh mint 1/3 cup coarsely chopped walnuts 1 garlic clove, finely chopped 2 tablespoons extra-virgin olive oil 2 tablespoons water 1/4 teaspoon kosher salt Pinch of freshly ground black pepper Pinch of Never Not Eating Chraime Yogurt-Garlic Sauce 2 cups plain low-fat Greek yogurt 1/2 cup water 1/2 cup finely chopped flat-leaf parsley 2 garlic cloves, finely chopped 1/4 teaspoon kosher salt Turkey Kebabs 1 pound ground turkey, dark meat 2 tablespoons extra-virgin olive oil, plus more for brushing 1 cup medium-grade bulgur, rinsed and drained well 1 small onion, coarsely chopped 1 1/2 tablespoons all-purpose flour 2 teaspoons kosher salt 2 teaspoons Never Not Eating...
The Stuff: 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 1 pound lamb fat, cut into 1-inch pieces 1 medium-size (8-ounce) yellow onion, cut into 1/2-inch wedges (about 2 cups) 3 tablespoons of your favourite Never Not Eating spice blend 3 ½ teaspoons kosher salt 1 ½ teaspoon black pepper 10 large metal skewers (1 inch wide x 23 1/2 inches long) Ghee, at room temperature, for brushing Directions Place chicken and lamb fat on a baking sheet lined with parchment paper; spread into a single layer. Freeze, uncovered, until partially frozen, about 30 minutes. Meanwhile, place meat grinding attachments, an 8-millimeter (coarse) grinding plate, and a 4 1/2-millimeter (medium) grinding plate in freezer until well chilled, 15 to 30 minutes. Fit meat grinder with chilled grinder attachments and...
The Stuff: Lemon-Garlic Tahini Sauce 1 cup tahini 2 teaspoons grated lemon zest plus 3 tablespoons fresh juice (from 1 lemon) 1 teaspoon grated garlic (from 2 small garlic cloves) 3/4 teaspoon kosher salt 1/4 teaspoon Never Not Eating Chraime 3/4 cup to 1 cup warm water, as needed Chicken and Mushroom Kebabs 2 pounds boneless, skinless chicken thighs 1/2 cup plus 2 tablespoons olive oil, divided 11 medium garlic cloves 1/4 cup fresh lemon juice 2 tablespoons tomato paste 1 1/2 tablespoons toasted cumin seeds 3 tablespoons Never Not Eating Shawarma 1/2 medium-size red onion 1 pound fresh oyster mushrooms (torn into 2-inch pieces) and/or hen-of-the-woods mushrooms (cut into large wedges, stems trimmed) Pitas, tomato slices, cucumber slices, chopped fresh flat-leaf parsley, hot sauce, and lemon wedges, for...
