Oregon Dukkah » Recipes

Oregon Dukkah Vinaigrette

admin — Wed, 23 Sep 2009 04:05:30 +0000

1/4 cup Zesty, Smoky Hot or Traditional Oregon Dukkah
1 small clove of garlic, peeled
2 Tbs sherry, balsamic, or good red wine vinegar, plus more to taste
Salt and freshly ground black pepper to taste
1/3 cup extra virgin olive oil
Place Oregon Dukkah and garlic in blender or small food processor and pulverize. Remove and place the mixture in a bowl. Add the vinegar, salt and pepper; stir. Add the oil a bit at a time. The mixture will become creamy and quite thick. Taste to make sure the seasoning pleases you; adjust as needed. If mixture is too thick, add warm water, a teaspoon at a time. This dressing is best made fresh but will keep, refrigerated, for two days. Bring to room temperature before serving.

North African Carrot Salad

admin — Thu, 06 Aug 2009 05:22:39 +0000

This is salad is a good accompaniment with grilled meat, chicken or fish.

It makes a lot – serves 6 – 8.

1 pound shredded carrots
½ cup cilantro or Italian parsley – chopped
¼ – ½ cup currants
¼ – ½ cup Smoky Hot or Zesty Oregon Dukkah

Dressing:

3 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 small clove of garlic, minced
¼ – Teaspoon cayenne, or to taste
¼- Teaspoon dried mint leaves, crushed

Salt and pepper to taste

Mix dressing. Combine salad ingredients. Toss with dressing.

Grilled Chicken with Dukkah

admin — Fri, 19 Jun 2009 22:34:47 +0000

6 – bone in chicken thighs

Olive oil

Traditional, Zesty or Smoky Hot Dukkah

Trim thighs of fat and rub with olive oil. Roll thighs in Traditional, Zesty or Smoky Hot Dukkah. Roll thighs in Oregon Dukkah. Grill over medium heat until cooked through, taking care not to burn the dukkah.Â Sprinkle grilled thighs with a little more Dukkah. Add salt and pepper to taste.

Grilled Salmon crusted with Sweet Oregon Dukkah

admin — Thu, 04 Jun 2009 19:47:11 +0000

2 pounds salmon fillet – skin on and boned
4 to 6 Tbs. Sweet Oregon Dukkah
EVOO
Salt and pepper

Rinse and pat dry salmon fillet. Coat both sides of fillet light with EVOO.
Sprinkle flesh side with salt and pepper and then pat on Sweet Oregon Dukkah.
Place fillet on heated grill, skin side down and close grill. Grill until fish is cooked thru.
Serves 4.

Great Glaze

admin — Wed, 27 May 2009 19:03:26 +0000

Mix Zesty Dukkah with honey and spread on grilled salmon, pork or chicken shortly before they have finished cooking for a delicious glaze.

Pan Fried Oysters

admin — Wed, 27 May 2009 18:41:58 +0000

1-pint small fresh-shucked oysters
1/3-cup flour
2-4 tablespoons Traditional Dukkah
2 tablespoons butter
2 tablespoons veggie oil
Kosher salt to taste
Fresh ground pepper to taste
Lemon wedges

Mix together Traditional Dukkah and flour. Add salt and pepper to taste. Dredge oysters in flour and Dukkah mixture. Heat butter and oil in a medium saute pan. When oil and butter are starting to ripple slide oysters into pan. Fry oysters about one minute then turn over and saute about 30 seconds on other side. Remove from pan and drain on paper towels before serving with fresh lemon wedges.