blends

&quot;One of my favorite memories from visits to Beirut was listening to the sizzle of fried pine nuts in hot clarified butter hit the top of a fatteh at street corner stalls, where vendors were making this dish to order for hungry crowds. It takes only one bite to understand the magic of fatteh, the ultimate breakfast and brunch mezze dish and a perfect cure for a hangover.&quot;Arabiyya: Recipes from the Life of an Arab in Diaspora

Savory Bread Pudding with Short Ribs and Chickpeas (Fattet Lahme Wa Hummus)

bone-in beef short ribs

1½ tsp kosher salt,

1½ tsps Baharat

tsp Khalta Hara

¼ tsp ground cardamom

baking soda (for dried chickpeas only)

tbsp neutral oil,

yellow onion,

fennel bulb,

garlic cloves, halved

fennel seeds

cardamom pods

bay leaf

½ tsp ground cumin

whole milk yogurt

tbsp tahini

tbsp lemon juice (about ½ lemon)

garlic (about1 clove)

tsp kosher salt

store-bought pita chips

pine nuts

tbsp Clarified Butter olive oil

tbsp parsley

pomegranate pomegranate seeds

In a large bowl, rub the short ribs with the salt, spice mix, Aleppo pepper, and cardamom, then cover and refrigerate overnight or for at least 4 hours ahead of time. Set the ribs out at room temperature 90 minutes before cooking.

If you are using dried chickpeas, place them in a small pot with a pinch of baking soda and cover the beans with about 6 inches of water. Bring to a boil, skim, discard the residue from the water&#39;s surface, and decrease the heat to a simmer over medium heat. Cook, uncovered, until the beans soften, about 30 minutes. Test for doneness by squeezing a bean between your thumb and forefinger. If you are using canned chickpeas, skip this step.

Preheat the oven to 325°F.

Warm the oil in a Dutch oven over medium-high heat. Sear the short ribs, cooking to a nice crusty brown before flipping, about 3 minutes per side. Remove and set aside. In the same pot, char the onion, fennel bulb, and garlic on medium-high heat. Return the meat to the Dutch oven and add about 3 cups hot water or just enough to barely cover the ribs. Add the fennel seeds, cardamom pods, and bay leaf. Cover and braise until the meat easily pulls away from the bone, 2½ to 3 hours. If you do not have a Dutch oven, sear the meat and vegetables in a cast-iron or heavy skillet and transfer to a roasting pan, add water and spices, and cover with aluminum foil before cooking. Set the meat aside and allow to cool slightly if time permits.

Strain the braising liquid into a small saucepan. Discard the remaining braising vegetables and bones. Bring the liquid to a boil over medium heat and then decrease the heat to a simmer. Add the cumin and chickpeas and simmer until the chick- peas are tender but not mushy, about 10 minutes. Adjust the salt to taste.

Tear the meat to your liking, into shreds or small chunks.

To make the sauce: Combine the yogurt, tahini, lemon juice, garlic, and salt in a medium bowl and whisk until incorporated.

When ready to assemble, spread the pita chips in a base layer of a serving bowl or a casserole dish. Spoon the warm shredded meat over the top, then ladle the broth and chickpeas over the meat and chips. Next, drizzle on an even layer of the yogurt sauce.

When ready to serve, sauté the pine nuts in the butter over medium-low heat, stirring continuously until golden brown, about 3 minutes. Drizzle the sizzling butter and pine nuts over the dish. Top with the parsley and molasses.

&quot;This is a recipe from my husband’s body building days. It is thick, filling, flavorful and heavy on the protein. Great for low salt diets, you control the salt. Let the spices do the heavy lifting.&quot;

Charlie&#39;s Chili with Umami Steak Tortilla Chips

½ Tbsp neutral oil

onion,

garlic,

beef

black beans w/juice

roasted chilis, chopped (I used roasted Anaheim)

Tbsp Wild Mountain Cumin

Tbsp Low & Slow Chili Powder

Salt and pepper,

Special Equipment:

Medium spider or slotted spoon

Cooling rack

Skillet

Neutral oil

corn tortillas

2-3 Tbsp Umami Steak Seasoning

½-1 Tbsp Wind-Blown Sea Salt

In a large skillet, add oil to warm through. Add onion and garlic, sauté for 4-7 minutes or until fragrant.

Add ground beef, sauté with until browned. Add beans with juice, roasted chilis, cumin, chili powder, salt and pepper.

Cook down until most of the liquid is gone (20 -30 minutes). Of course, you can cook down less.

Heat oil to 350 degrees.

Cut tortillas into eighths.

Mix 2-3 tablespoons Umami Steak Seasoning with ½-1 tablespoon of sea salt.

Once oil is to temperature, slip tortilla triangles into the hot oil. Don’t crowd the skillet and let fry until a light toasty brown but not burned. Flip over using the spider or slotted spoon and fry for 2 more minutes. They will cook very fast so do not take your eye off them.

When they are done, scoop up with the spider/slotted spoon and dump onto the cooling rack and dust lightly with the Umami Steak Seasoning and salt blend.

Continue with the rest of the tortilla triangles.

Cool down while turning up the flavor with this refreshing Golden Elixir Mango Float.&amp;nbsp;

Golden Elixir Mango Float

Lime wedge

Tajín, or, Black Lime & Chili Salt

1½ oz Golden Elixir Vinegar

1½ oz mezcal (optional!)

oz seltzer

mango sorbet

Rub a lime wedge along the rim of a 12- to 16-ounce glass and sprinkle with Tajín. 

Add the vinegar, mezcal (if using), and seltzer to the glass. 

Top with a scoop of sorbet, garnish with the lime, and serve right away. 

Cacio e Pepe Frittata with Leeks and Broccoli

olive oil

leek,

broccoli

eggs

Bolognese

Tbsp Cacio e Pepe

¼ tsp Chef’s Best Friend (salt & pepper blend)

cheese

Preheat oven: to 375°F.

Sauté the vegetables: In an oven-safe nonstick skillet, heat the olive oil over medium heat. Add the sliced leeks and cook for 4–5 minutes until soft and fragrant. Add the broccoli and cook for another 2 minutes.

Prepare the egg mixture: In a bowl, whisk the eggs with Bolognese seasoning, Cacio e Pepe seasoning, and Chef’s Best Friend until well-combined.

Combine &amp;amp; cook: Pour the egg mixture over the leeks and broccoli in the skillet. Gently shake the pan to distribute the eggs evenly. Cook over medium-low heat until the edges begin to set, about 3–4 minutes.

Finish in the oven: Transfer the skillet to the oven and bake for 10–12 minutes, or until the center is just set. If desired, sprinkle with grated cheese during the last 2 minutes of baking.

Serve: Let the frittata cool slightly before slicing. Serve warm or at room temperature.

&quot;A rich, flavorful twist on the classic shakshuka, infused with bold Italian spices and finished with Umbrian Gold Olive Oil.&quot;

Italian Shakshuka

Tbsp Umbrian Gold Olive Oil (plus more for drizzling)

red bell pepper, thinly sliced

tsp Bolognese

½ tsp Diavolo

Chef’s Best Friend,

spinach

½ cups passata (strained tomato sauce)

Crusty bread,

Sauté the Peppers: Heat 2 tablespoons of Umbrian Gold Olive Oil in a skillet over medium heat. Add the sliced red pepper and cook until softened, about 5 minutes.

Add Spices &amp;amp; Aromatics: Stir in Bolognese Seasoning, Diavolo Seasoning, salt, and pepper. Cook for another minute until fragrant. If you’d like a little more spice, try adding more Diavolo seasoning.

Build the Sauce – Add garlic and cook for 30 seconds. Stir in spinach and let it wilt, then pour in the passata. Simmer for 5-7 minutes.

Cook the Eggs: Make small wells in the sauce and gently crack in 2-4 eggs. Cover and cook until the whites are set but yolks remain runny (about 5 minutes).

Finish &amp;amp; Serve: Drizzle with Umbrian Gold Olive Oil and serve hot with crusty bread.

Cacio e Pepe Chicken Milenese  

boneless, skinless chicken breast (about 6–8 oz)

Chef’s Best Friend seasoning (salt & pepper), to taste

Tbsp all-purpose flour

eggs, beaten

bread crumbs (panko if desired)

Cacio e Pepe

tsp Italian Riviera

Tbsp olive oil

Lemon wedge,

Pound &amp;amp; Season: Slice the chicken breast in half horizontally to create two thin cutlets. Lightly pound them to an even ⅛- to ¼-inch thickness. Season both sides with Chef’s Best Friend.

Bread the Cutlets: Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko. Dredge each cutlet in flour, then egg, then panko mixture. Top with Cacio e Pepe, Italian Riviera, and a pinch of Chef’s Best Friend.

Cook: Heat oil in a skillet over medium heat. Cook cutlets for about 4-5 minutes per side, until golden and crisp.

Finish &amp;amp; Serve: Drain briefly on a paper towel. Sprinkle with a little extra Cacio e Pepe and Chef’s Best Friend to taste. Serve hot with a squeeze of lemon and salad of your choice.

Top 6 blends recipes from across the web

The most viewed blends recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Savory Bread Pudding with Short Rib...

Charlie's Chili with Umami Stea...

Golden Elixir Mango Float

Cacio e Pepe Frittata with Leeks an...

Italian Shakshuka

Cacio e Pepe Chicken Milenese

Top 6 blends recipes from across the web

The most viewed blends recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Savory Bread Pudding with Short Rib...

Charlie&#39;s Chili with Umami Stea...

Golden Elixir Mango Float

Cacio e Pepe Frittata with Leeks an...

Italian Shakshuka

Cacio e Pepe Chicken Milenese

The most viewed blends recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Charlie's Chili with Umami Stea...