Tag: snack
Black Hummus
Black Hummus
This hummus recipe is almost the same as a traditional Lebanese hummus, except the garbanzos and tahini are replaced with black beans and black tahini. The darkness has taken over. To be honest, I accidentally bought black tahini instead of Chinese black sesame paste when I was making ice cream. I didn’t want to waste it. So now I have black hummus; which turned out extremely good. The black tahini has a nuttier flavor than regular tahini. Sprinkling sumac over the top of the black hummus gives it a nice lemon aftertaste.
Equipment
- food processor
Ingredients
- 1 can black beans drained
- 2/3 cup black tahini
- 4 garlic cloves
- 1/4 cup olive oil
- 2 lemons juiced
- 1 tsp ground cumin
- 1 tsp salt
Garnish
- olive oil
- 1 tbsp sumac
Instructions
- Place all of the ingredients in a food processor.
- Pulse until smooth.
Smoked King Salmon
Smoked King Salmon
King salmon, aka chinook salmon, is the largest of the pacific salmon species. They average between 10-50lbs, but can weigh as much as 100lbs. They are valued for their rich, buttery flesh that is very high in omega 3 fatty acids. The king salmon is an anadromous fish, meaning it migrates from the sea into coastal fresh water river systems. Since the flesh of king salmon is thicker than other salmon, it will take a little longer to smoke.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 1 1/2 lbs king salmon fillet
- cracked black pepper
- Hawaiian pink salt
Brine
- 4 cups water
- 1/4 cup sea salt
- 1/4 cup sugar
Wood Chips
- 1/2 pecan wood
- 1/2 cherry wood
Instructions
- Remove the pin bones from the fillet. Cut into 3 pieces.
- Mix together the brining ingredients.
- Place the salmon fillets in a gallon sized storage bag with the brine. Brine the fillets for 4 hours.
- Place the fillets on a rack and allow to dry at room temp for an hour. Lightly seasoned the fillets with cracked black pepper and a small pinch of Hawaiian pink salt.
- Preheat your smoker to 250 degrees. Place the salmon in the smoker. Allow the wood chips to start smoking, then turn the heat down to 215 degrees. Smoke for 2 hours until the internal temp reaches 150 degrees.
- Let the salmon rest before serving.
Spiced Grapes
Spiced Grapes
Spiced grapes might not sound too exciting, until you give it a try. While there are only 5 ingredients to this recipe, it has a complexity of flavors. Sweetness from the grapes, sourness from the lemon, earthiness of cilantro, a hint of spice from the chili powder, and salt to bring out all of the flavors. What you’ve really created is a bowl of candy, because that’s how you’re going to think of this after consuming. Spiced grapes pair well with any Bengali curry, acting as a palate cleanser.
Ingredients
- 2 cups green grapes sliced in half
- 1/2 lemon juiced
- 3 tbsp cilantro chopped
- pinch Kashmiri chili powder
- pinch sea salt
Instructions
- Toss the grapes with the cilantro. Squeeze the lemon juice over.
- Add a pinch of chili powder and sea salt to the grapes.
