Berbere Spiced Shakshuka & Scallion Gremolata

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This year's trendiest egg prparation has to go to Shakshuka, a Middle Eastern staple. The saucy egg dish is essentially a tomato and pepper stew, which we've spiced up with our Ethiopian Berbere Blend. This is an egg-cellent opportunity to showcase local and heirloom eggs.

 

Berbere Spiced Shakshuka & Scallion Gremolata

 

ingredients


For Shakshuka:
2 T Jansal Valley® Olive Oil
1 lg Yellow Onion / peeled / minced
1 Red Bell Pepper / minced
3 cloves Fresh Garlic / minced
1 T Jansal Valley® Berbere Spice
3 medium Heirloom Tomatoes / roughly chopped
3 Heirloom Eggs / room temperature

For Scallion Gremolata:
1 bn Fresh Scallions / finely chopped
1 bn Fresh Parsley / finely chopped
2 cloves Fresh Garlic / sliced paper thin
¼ C Jansal Valley® Olive Oil
1 Lemon / zested / juiced
Salt & Pepper / to taste
Crusty Bread or Fresh Pita / for dipping

 
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method


In a heavy-bottomed or cast iron skillet over medium-low heat, sweat the onions and peppers in the olive oil until completely tender, about 15 minutes. Increase the heat to medium-high, and add the garlic and berbere spice. Saute for 2-3 minutes, until tender, and then add the chopped tomatoes. Stir to combine, and bring to a simmer. Simmer for 15-20 minutes, or until the tomatoes start to break down. Season to taste with salt and pepper, then gently crack the eggs onto the top of the spiced tomato sauce. Reduce the heat to medium-low, and slowly cook the eggs until the whites are cooked through, but the yolks are still runny. Spoon some of the gremolata over the shakshuka. Serve family style, or spoon some of the shakshuka onto a serving plate.  Accompany with grilled bread, warm pita, or crisp flatbread.

While the tomatoes are simmering, prepare the Gremolata.

Prepare the ingredients as directed, then stir them together in a mixing bowl. Set aside until ready to serve.

 
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Ginger & Tarragon Sangria

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Ginger & Tarragon Sangria

 

ingredients


For Honey Syrup:
2 T Jansal Valley® Ginger Honey
2 T Water
For Sangria:
1 btl dry White or Rosé Wine
4 oz dry Gin
2 T Lemon Juice
2 T Ginger Honey Syrup
Tarragon sprigs / as garnish
1 Lemon / sliced

 

method


In a pitcher, combine the wine, gin, lemon juice, and ginger syrup. Top off with ice.  Stir to combine, and garnish the pitcher with a few slices of lemon. Prepare each serving glass with ice, a slice of lemon, and a sprig of tarragon.

 
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Spicy Wasabi & Ginger Bloody Mary

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This weekend, we're looking forward to spicing things up with this Asian-inspired Bloody Mary for a twist on a brunch classic.

Here we've used one of our new favorite pantry staples, Togarashi. It is a traditional Japanese seven-flavor spice is made with two varieties of chilies for a balanced heat, crumbled nori, sesame seeds, and spices for zesty, spicy flavor. The dynamic combination of heat, sweet citrus, and earthy seaweed is celebrated for transforming any dish into the extraordinary. Other than Bloody Marys, we like to use it in noodle dishes, breadings for seafood, deviled eggs, popcorn, or meat rubs. Its unique flavor will bring an Asian flare to any preparation.

Cheers!

 

Spicy Wasabi & Ginger Bloody Mary

 

ingredients


1 btl Jansal Valley® Bloody Mary Mix
2 T Sakurauchi Sa® Wasabi Oil
2 T Jansal Valley® Pickled Ginger, minced
1 T Prepared Grated Horseradish
½ T Jansal Valley® Shichimi Togarashi
8-12 oz Vodka of choice
Ice, as needed
Jansal Valley® Pickled Ginger, as garnish

 
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method


In a pitcher, stir together the ingredients with ice until well- mixed. Pour into serving glasses, and garnish with a slice of pickled ginger, a drizzle of wasabi oil, and a sprinkle of togarashi. Enjoy!

 
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