The Stuff: 4 tablespoons Never Not Eating Baharat 2 tablespoon Never Not Eating Chraime 2 tablespoons salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon black pepper 1 tablespoon sugar 2 teaspoons dry mustard 3 tablespoons grapeseed oil 2 teaspoons flour 4 lbs trimmed beef brisket 1 ½ cups beef stock 6 medium onions, thick sliced 4 tablespoons tomato paste The Method: Preheat the oven to 350 °F. Combine dry rub ingredients in a bowl and set aside. Heat a dutch oven or roasting pan with a lid that will snugly fit your brisket, over medium high and when smoking add the grapeseed oil. Dust your brisket with the flour and sear on both sides for 5-7 minutes each,...
This delectable creation is not your average sandwich—it's a game changer, a taste bud revolution, a flavor explosion waiting to happen. Get ready to experience a sandwich that will change your life! The stuff: 1 pint cremini mushrooms, halved 1 pint oyster mushrooms, sliced 1 shallot, peeled and sliced 1 clove garlic, diced 2 sprigs fresh thyme 2 tablespoons olive oil 4 tablespoons butter ¼ cup sour cream or creme fresh 1 tablespoon Never Not Eating Sumac S&P 2 teaspoons fresh tarragon, chopped 2 teaspoons fresh thyme, chopped 1 teaspoon fresh chives, chopped 1 demi-baguette The method: Heat 2 tablespoons of olive oil in a large skillet on medium. Add your mushrooms in a single layer, cooking undisturbed for...
Are you looking for a delicious and satisfying way to start your day? Look no further than the ultimate breakfast sandwich. Packed with protein, carbs, and essential nutrients, this breakfast option will keep you full and energized throughout the morning. The stuff: 4 potato latkes 4 slices of pastrami, cut in half (alternately 12 thin slices of salami) 4 eggs 1 tablespoon milk or cream Salt and pepper, to taste 1 tsp Never Not Eating Shawarma Spice 4 slices of cheddar cheese 2 bagels, sliced in half, lightly toasted Mayonnaise Hot sauce Never Not Eating Za’atar for garnish The method: Turn the broil setting on your oven on low, with one rack on the top of your oven and...
Are you ready to embark on a culinary adventure and conquer the art of making the perfect Classic Chicken Shawarma at home?Get ready to tantalize your taste buds with this bold and flavorful dish that will transport you to the bustling streets of the Middle East. The Stuff: 5 pounds chicken thighs, skin on and bone in. ¼ cup olive oil. 6 tablespoons Never Not Eating Shawarma Spice. 1 tablespoon kosher salt. 3 tablespoons olive oil. To serve: 6 pita, fresh, toasted, or grilled. ¼ cup raw tahini. 2 tablespoons lemon juice. 3 tablespoons ice water. ½ teaspoon salt. The Method: Place chicken in a bowl and cover with olive oil 1 tablespoon of salt and your spice blend,...
The Stuff: 2 1/2 pounds potatoes, Yukon Gold or similar, quartered 1 teaspoon salt 1 head of garlic, roasted and cloves removed and mashed with a fork ¾ cup tahini ¾ to 1 cup ice water ¼ cup Never Not Eating Sumac S&P Toasted sesame seeds The Method: Place potatoes in a large pot and add enough cold water to cover them by 1-2 inches. Bring water to a boil, add 1 tsp salt, reduce heat to medium and continue cooking for about 20 minutes, until potatoes are soft when poked with a fork. While the potatoes are cooking pour the tahini in a medium bowl and add the garlic, salt, and then add in the ice water, 1/4 cup...
