Comments on: What’s For Dinner??? :)

By: Betchay

Betchay — Sat, 03 Aug 2013 07:39:14 +0000

walang kupas….you are really so generous BettyQ…..Thank you! I have both steak and chicken Montreal seasoning. I recently used it to flavor my roasted asparagus and brocolli. Will make this dukkah for a new taste for my roasted or sauteed veggies. how long does it keep?…I guess in the refrigerator?…before it turns rancid?

By: Jean Coene

Jean Coene — Thu, 01 Aug 2013 23:47:16 +0000

The potatoes with truffles alone would be heavenly!

By: netoy

netoy — Thu, 01 Aug 2013 22:04:03 +0000

Hi Betty – got curious about dukkah and googled it. Turned out that Trader Joe’s here has a 3.3-oz jar for only $2.99. Will definitely go there soon so get myself a jar. Can’t wait to try this.

By: betty q.

betty q. — Thu, 01 Aug 2013 20:31:42 +0000

Hey Betchy… if you do not want to have garlic breath nd since the Montreal seasoning already has granulated garlic and onion, cut down on the garlic powder a bit…start with say 1 tsp. each adjusting it to your taste. also, it already has salt as well so omit the salt altogether. If you find it to be a tad salty, increase the nuts or cut down on the seasoning. Remember you are just sprinkling it sparingly on top of something that is totally bland to make that bland vegetable taste good!

But if you cannot get those montreal stuff and cannot get smoked paprika, omit them. It is only for color with a hint of smoke.

By: Natie

Natie — Thu, 01 Aug 2013 18:46:36 +0000

Ay..here we go with the printer.. Thanks for sharing!

By: betty q.

betty q. — Thu, 01 Aug 2013 16:43:26 +0000

But let me share with you all who do not have time to toast the spices and buy litlle packets of spices in bulk food store…this is my shortcut which tastes excellent just the same

i always have the Montreal seasoning at home for that is what i use in making my Candied Salmon. It is a regular in my pantry! if you can get Montreal steak and chicken seasoning there Betchay…use that, add 1/4 cup each of both seasoning, omit the smoked paprika and the salt/pepper but add the garlic powder, a onion powder and dried lemon zest just because I like it a bit garlicky.

By: betty q.

betty q. — Thu, 01 Aug 2013 16:22:29 +0000

Betchay…you are going to be addicted it this dukkah that you will start sprinkling this on anything! A good nutty sub for hazelnuts back home is Casoy! what I will share with you is my custom blend. You can add any spices you want to suit your taste. Instead of sesame seeds, you add butong pakwan! So…for 1 pound of nuts (I use 2/3 pound hazelnuts, 1/3 pound pistachios …but nuts lightly roasted in the oven), then coarsely chopped in food processor or admires. Spices…toast in skillet till fragrant: 1 tbsp. cumin seeds, 1/2 tbsp. coriander seeds, 1/2 tbsp. fennel seeds. Then crush in admires. Then mix the everything in almires or food processor the nuts, crushed spices, add 1/2 tbsp. garlic powder, 1/2 tbsp. onion powder, 1 tbsp. smoked paprika, 1/2 tbsp. dried lemon zest, salt/ground pepper to taste, 1 small dried chili pepper or touch of cayenne if you want zip!

Hope you try it and enjoy it! make a whole kaboodle for Christmas presents.

By: Betchay

Betchay — Thu, 01 Aug 2013 15:50:16 +0000

I just bought rib-eyes today so these side dishes will be my inspiration!

@ BettyQ: got curious with dukkah so I googled…..hazelnuts, sesame/coriander seeds, etc….interesting!Can you share your recipe with us? What will be a good sub for hazelnuts if not available? And I wish you good health!

By: betty q.

betty q. — Thu, 01 Aug 2013 14:06:14 +0000

MM, a must try with your baked potato and roasted cauliflower is DUKKAH! I have major health issues now so tapos na ang maliligaya kong araw. I still make stuff but only to be given away to ll thse nice people I have come to know all these years. But to make my meals not so much like hospital or prison food, I make it more palatable by sprinkling it with things like DUKKAH. now, I sprinkle it on anything! You have got to try it, MM….placed in those nice flip flop bottles, they make excellent hostess gifts with the recipe attached to it!

By: Footloose

Footloose — Thu, 01 Aug 2013 12:59:23 +0000

On top of the truffle’s flair, this would have a whiff of elitism about it particularly if the tiny rib eyes were fried in the infamous frying pan. Luckily, that pan has been designated for singular use for fish and all that elitism implies is a certain choosiness (from the Latin eligere, to choose).