Definitely a crowd pleaser. Made this for shabbat when I had a few friends coming over.
Category Archives: Main Courses
Falafel Burgers: Take 2
Falafel burgers with new condiments like Tzatziki and a tomato & olive salad. Yummmmmz!
Sake Marinated Salmon Salad
Salmon: the other orange meat. Ok fine it might be the only orange meat. But hey, what to do. Its flaky, juicy, and mui delicioso. Sprinkled with home-roasted nuts, marinated in a delicious Sake and honey glaze, over crispy greens… yum. This is sure to be a hit for any meal. If you don’t have or don’t want to invest in Sake (which I could never understand) you can probably use rice wine vinegar, just adjust the amount to taste.
Beer Battered Tilapia with Taztziki Sauce
I made this for the holiday of Shavuot, where, just like during the 9 days before Tisha B’Av we have a custom to eat dairy foods. Very easy, really delicious. The only thing was that I used up my beer to cook with and didn’t have any left to drink with the fish. Also, I shallow fried these but you can certainly do a deep fry, and if you have any extra batter then make some onion rings!
Spice Rub Roast Chicken
I don’t always cook whole chickens. And when I do, I don’t always cook them this way. But WOWWOWOWOWWW I ate a whole one myself for shabbat dinner and then the second one myself for shabbat lunch. Juicy and moist meat, crispy and scrumptious skin… Is it wrong that I’m getting turned on?! Make this. You will enjoy every bite. This can be sliced up as a pre-entree appetizer, or served with my roasted potatoes and zucchini or any other side dish as an entree.
Beef Kebab with Coconut & Edamame Rice, Roasted Asparagus, and Beurre Rouge Sauce
Sexy Skewers. Radical Rice. Dynamic Duo. Make it. Eat it. Love it. Satisfaction guaranteed. No refunds.
Ghormeh Sabzi + Tadigh = The Only Reason I Talk To Persians
You know it’s true. What are Persians good for? With their “Chetori’s” and “Va Vey Lah’s” theres really no other reason to be friends with them except the amazing food they produce. Oh and for the Shah’s of Sunset. Obviez. Either way, try this recipe out for Ghormeh Sabzi and Tadigh, which is basically a stew of mixed greens and beef over a bed of crusty rice. This is my version of the dish, slightly different from the traditional Persian recipe. But hey, I’m not Persian so it’s ok, right? Right?! Special thanks to my friends Monica Darvish and Mahsa Abdolhosseini for their help. =)
Beef Wellington
Every culture has a version of meat or some form of filling inside of a deliciously doughy crust. Bukharians have Gozhgidjeh, Indians have Samosa’s, etc. The Brit’s have the Beef Wellington. Trust it. Live it. Love it.
Pasta Carbonara
My take on a classic. Thanks Nadia G for hooking me up with the basic method so I can make it my own version of your Dirty Carbonara. This is also a great way to use leftover cooked meats, or you can use an equal amount of pastrami, corned beef, beef/turkey bacon, etc. Non Dairy 
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Michael
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