Curried Tomato Goat Cheese Appetizer
Curried Tomato Goat Cheese Appetizer
5 -7 vine ripe tomatoes
2 tablespoons of TOSA
1 tablespoon of Olive Oil
4 inches of goat cheese log or about 4 oz
Pre heat oven to 425
Arrange tomatoes in an 8-inch skillet making sure that the pan is packed full of one layer of tomatoes. Drizzle tomatoes with olive oil and 1 tablespoon of TOSA. Using your hand or tongs, toss tomatoes to coat with oil and spices and place on center rack of oven for 30 to 40 minutes.
While the tomatoes roast, take goat cheese and gentle sprinkle the remaining seasoning on all sides rotating it. Make sure to do this over your serving dish or a bowl to catch anything that doesn’t stick. Leave goat cheese in serving dish to get to room temperature.
When tomatoes are nice and brown on top and place tomatoes and juice into a food processor or blender and puree. If sauce is too loose return to skillet and place over low heat to simmer out excess water.
Pour curried tomato sauce into the serving dish around the goat cheese garnish with leftover TOSA. Serve with warm baguette or crostini.
*there is an easy awesome crostini recipe as part of our bruschetta recipe found HERE.
TOSA Quick Pickles
TOSA Quick Pickles
1 cucumber sliced thin
1 tablespoon of white or rice vinegar
1 tablespoon of TOSA
Combine all ingredients, stir, cover and refrigerate for at least 20 minutes.
Vietnamese TOSA Skewer
Vietnamese TOSA Skewer
Pictured with rice and grill veggies seasoned with TOSA.
Makes 12 skewers
Prep time 5 min
Marinate 20min-overnight
Cook time 10 min
Ingredients
2 cloves of garlic (cracked and peeled)
2 four-inch stocks of lemon grass
Zest of ½ a lime (save rest of lime for the juice as a garnish)
¼ cup of cooking oil
2 tablespoons of TOSA
¼ cup of cilantro
Pinch of brown sugar
4 boneless skinless chicken thighs cut into 3 strips (can substitute any protein, can be great on veggies too)
Combine all ingredients except the protein in a small food processor or blender and run on high until you have a smooth paste for the marinade. Place protein and marinade into plastic Ziplock and refrigerate for at least 20 min but the longer the better I prefer overnight. Skewer the chicken and grill or griddle about 5 min on each side or until golden brown and protein is cook to through. Squeeze lime and serve!
Tosa Middle Eastern Burgers
Tosa Middle Eastern Burgers
Makes 2 giant burgers feeds up to four
Prep time 10 minutes cook time 30 minutes
1-pound ground beef
2 tablespoons of red wine vinegar (any vinegar can work)
2 eggs (optional; take out breadcrumbs too if you remove)
½ cup breadcrumbs (I like panko) (optional without eggs)
1 medium onion finely diced
2 cloves of garlic finely diced
¼ cup of feta crumbled (optional)
¼ cup of chopped fresh mint (optional)
3 tablespoons of TOSA
Salt and pepper
Pre heat grill or broiler to 500 degrees. If grilling make sure the heat source is on one side so you can roast off heat to finish.
In a large mixing bowl combine beef, vinegar, eggs, breadcrumbs, onion, garlic, feta, mint, TOSA, a big pinch of salt and a pinch of pepper. Gently mix all ingredients until uniform and form into two giant football shaped meat balls.
Place burgers on riser of grill or one shelf down in your broiler, then shut the lid. Roll the burgers 90 degrees every 5 minutes or so slowly browning all sides, leaving the lid down when not turning. Once browned on all sides place off heat for 10 more minutes to finish cooking the inside. Rest burgers for five minutes while plating. Enjoy!
TOSA Chicken Curry
TOSA Chicken Curry
Cook time 90 minutes
- 1 whole chicken quartered (can substitute with 4 chicken breasts)
- 1 40 oz. cheap light beer (I like miller high life)
- ¼ cup TOSA
- 2 tbsp. of olive oil
- 2 tbsp. of unsalted butter
- Recommended optional garnish TOSA yogurt: http://www.lemasterfamilykitchen.com/tosa-1/2017/1/31/tosa-spicy-yogurt-marinade-sauces-great-for-veggies-meats-tenderizes-tough-cuts-dip-or-sauce
Preheat oven to 425
In a large high sided pan combine Chicken, TOSA and olive oil mixing with your hands until the spice is evenly sticking to all the chicken. Add beer until chicken is almost covered leaving the skin side up with skin exposed. Place pan in the oven on middle rack and braise for 90 minutes. Turn the chicken every 30 minutes allowing each side to brown before turning. After the 90 minutes remove the pan from the oven and plate each piece of chicken and add butter to the pan and stir until butter is melted and integrated. Salt and pepper to taste and poor juices over chicken. I recommend serving this over rice with some Jerusalem salad and TOSA yogurt.
TOSA Firecracker Shrimp and Noodles
TOSA Thai Firecracker Shrimp and Noodles
Prep time 1 min Cook time 10 min
Serves 2
- · 6 large Shrimp (deveined and shelled)
- · 1 Tablespoon of TOSA
- · 1 teaspoon of diced fresh ginger or ginger powder
- · 1 tablespoon of olive oil or vegetable oil
- · 2 squares of Ramen noodles
- · (optional) stir fry veggies
- · 1 teaspoon Soy sauce or salt (optional)
Bring water to a boil in a small sauce pan. Meanwhile, in a small mixing bowl combine all ingredients stirring until spice and oil is evenly distributed. Pre-heat a small pan (recommend nonstick) over medium heat for a minute or two. Add Ramen noodles to boiling water. Add all ingredients from mixing bowl to the hot pan and sauté for 2 minutes on each side allowing the shrimp to turn a light brown. Remove ½ cup of noodle water adding it to sautéed shrimp before straining the noodles. Strain noodles and add strained noodles to shrimp pan, stir and serve.
Sauteed South Asian Rice
Sautéed South Asian Rice
Products used:
- LFK Tosa Spice Blend
- Sabrosa Italian Lemon Olive Oil
- Rocky’s Garlic Hot Sauce
- Sabrosa Lemon Dill Salt
Other Ingredients:
- 1 onion diced
- 2 tomatoes diced
- 1/3 cup diced roasted red peppers
- 3 springs fresh dill choppedcan use 1 tsp dry dill weed as a substitute
- 3 cups cooked and refrigerated rice
- ½ cup frozen peas
- Lemon wedges
In a large pan or wok, sauté onion, tomato, red pepper and dill in 2 tbsp of Sabrosa Italian Lemon Olive Oil on medium high with a couple of pinches of Sabrosa Lemon Dill Salt until onions become translucent.
Add the rice and sauté for another 2-3 minutes until rice breaks up. Add 1-2 tbsp LFK Tosa Spice Blend, 1-2 tsp Rocky’s Garlic Hot Sauce, a pinch of Sabrosa Lemon Dill Salt and sauté another 5 minutes to get some crisp on the rice.
Add the frozen peas and sauté for another 2 minutes until peas are bright green and crisp.
Squeeze the lemon wedges on top right before serving.
South Asian Wings
South Asian Wings
Products used:
- LFK Tosa Spice Blend
- Sabrosa Italian Lemon Olive Oil
- Rocky’s Garlic Hot Sauce
- Sabrosa Lemon Dill Salt
Other Ingredients:
- ½ cup plain yogurt
- 4-5 springs fresh dillcan use 1 tsp dry dill weed as a substitute
- 2 lbs chicken wings
- Lemon wedges
Combine yogurt with 1 tbsp LFK Tosa Spice Blend, 1 tbsp Sabrosa Italian Lemon Olive Oil, 1 tsp Rocky’s Garlic Hot Sauce, a pinch of Sabrosa Lemon Dill Salt, and the dill and mix thoroughly.
Place the chicken wings in the bowl and coat thoroughly.
Marinate for at least two hours.
Preheat oven to 425 degrees
Place wings with marinade in an oven safe pan or casserole dish and place into oven for 10 minutes and then lower heat to 350 degrees.
Let cook for another 35 minutes.
Broil for 4 minutes to brown.
Serve with a squeeze of the lemon wedges.
TOSA All-purpose Kebabs
TOSA All-purpose Kebabs! With brown rice, cucumber tomato salad and goat cheese.
TOSA All-purpose Kebabs
Servers 4 15 min. prep time 20 min. cook time
Feel free to use whatever you have in your refrigerator kebabs are a great way to use all any ingredients that are READY to be used! The veggies listed here are just what we had on hand.
· Any protein is roughly 1 pound or just use the veggies! Cut into 2.5”x 2.5”x 1” pieces think typical kabab size
· 1 Red Sweet Pepper cut into similar size as protein
· 1 large onion cut into similar size as protein
· 1 portion of TOSA Spicy yogurt marinade/ sauce (Link HERE)
· 1 yellow squash cut into similar size as protein
· 1 zucchini cut into similar size as protein
· 8 cherry tomatoes
· 8 mushrooms
· 1 tablespoon of Olive oil
· 1 tablespoon of TOSA
Pre-heat grill or oven to 450 degrees (for oven follow same instructions on a backing sheet on the top rack)
Marinate! In a zip lock baggie or bowl combine protein and ½ cup of TOSA spicy yogurt marinade and refrigerate for as long as possible up to 2 days. The tougher the protein the longer. This marinade is particularly good at tenderizing tough (inexpensive) cuts of meat that would normally be used for stews or braised meats.
In large mixing bowl add all veggie chucks, olive oil, and TOSA seasoning. Toss all ingredients together trying to spread seasoning evenly over the vegetables.
Skewer all veggies and proteins evenly alternating in a pattern of your choice. Any pattern is fine, the only tip I could offer is that I like to put onion next to the protein if find that the flavors benefit from each other.
Grill on all four side for roughly 3 minutes each side or until brown. Place off heat for 5 more minutes with the lid closed. This is a good time to grill your pitas or naan! Remove kebabs from grill and allow to rest for 5 minutes while you plate the sides.
I like to serve kebabs with rice, tomato cucumber onion salad dressed with leftover TOSA yogurt marinade, goat cheese and flat bread.
Maranading beef
seasoned kebab veggies
TOSA Spicy yogurt marinade/ sauce (great for Veggies, Meats (tenderizes tough cuts), dip or sauce)
TOSA Spicy yogurt marinade/ sauce
(great for Veggies, Meats (tenderizes tough cuts), dip or sauce)
For meat: marinate for at least 3 hours or overnight
1 cup Greek yogurt
1 jalapeno (fully charred)
1 tablespoon of TOSA
1 tablespoon of extra virgin olive oil
1 tablespoon of rice or white wine vinegar
Salt and Pepper to taste
Take all ingredients and combine in a food processor. Pulse until mixture is smooth. You can store marinade up to week depending on the expiration of the yogurt.
TOSA Braised Chicken
1 whole chicken, quartered
1 light beer
2 TBS TOSA
2 TBS butter
In a 12” pan or Dutch oven, combine beer, chicken, and 1 TBS TOSA leaving the chicken skin up. Place in the oven and cook at 425 uncovered for 1 hour. Flip the chicken and add the rest of the TOSA and butter. Cook for another ½ hour.
Serve with rice, tomatoes confit, jalapeño cucumber yogurt sauce, and goat cheese …
or just eat it by itself because it’s THAT good!
TOSA Coconut Curry Shrimp Soup
1 lb. large raw unpeeled shrimp (as big as you can find!)
2 carrots peeled and chopped ( ½ inch cubes)
1 leek sliced ( ¼ inch rounds)
1 scallion roughly chopped
2 celery stalks chopped ( ½ inch cubes)
1 bulb of fennel roughly chopped
1 quart unsweetened coconut water
1 small can coconut milk ( ½ cup)
Peel and devein shrimp. Toss shrimp shells into medium sauce pan with fennel and coconut water and ½ of the leeks. Bring to a boil over a medium heat until reduced by 2/3 (roughly 30 minutes). Meanwhile, remove tails and chop each shrimp into 4 pieces. Marinate shrimp with TOSA and olive oil for 15 minutes. Heat a 10” sauté pan and add 2 TBS olive oil. When hot, add carrots and celery. Once those are soft, add the rest of the leeks, TBS TOSA, and shrimp. Cook for about 5 minutes until the shrimp is cooked through and vegetables are starting to caramelize. Place the veggie/shrimp mixture in the bottom of your serving bowls. Strain the coconut water into another pot and discard the shells and vegetables. Combine the strained coconut water with the coconut milk and stir. Pour the liquid over the shrimp and veggies and top with chopped scallion. Get ready to slurp away.
TOSA Scallop kababs with TOSA rice and Jalapeno Feta Yogurt
TOSA Kababs
TOSA Scallop kababs with TOSA rice and jalapeno feta yogurt
Serves 4
For kababs
8 large scallops (u10 scallops pictured)
8 Capri or large cherry tomatoes
1 red pepper
1 yellow pepper
1 large onion
Large pinch of tosa per kabab
TOSA Rice
Teaspoon of olive oil
2 cups of your favorite rice
1 tablespoon of TOSA
Large pinch of sea salt
Jalapeno Feta Yogurt
2 cups of Greek yogurt
¼ cup of feta cheese
1 jalapeno
1 teaspoon of TOSA
Prep your veggies. Cut the peppers and onions to desired size (I like the onions quartered and peppers cut into 12 large pieces using the natural shape of the peppers as your guild).
Then start by getting the rice going. Rinse rice until water is no longer cloudy (starchy). Then combine rice, appropriate amount of water, salt, and TOSA seasoning to rice cooker or pot and cook.
While the rice is cooking, preheat your grill or oven to 400 degrees. Assemble your kabab by alternating veggies with the 2 scallops. Try to have onion next to the scallop for added flavor. Once the kababs are assembled drizzle olive oil on all sides then season abundantly with TOSA on all sides.
It's time to grill! It's always important to have your grill heated properly whether you are using gas or charcoal. Always have a hot side and a cool or medium side. First add the jalapeno to the hottest area on the grill to char. Place kababs on the grill as well but centered over a medium fire and cover.
Cook kababs on all sides for 5 minutes or until you have pronounced grill marks on all sides. Remove the jalapeno once its charred on both sides and allow to cool. Once kababs have been grilled on all sides move them to cool or to the elevated part of your grill and cover for five more minutes allowing the veggies to finish cooking in the middle. Then allow to rest for 5 more minutes.
While kababs are finishing, deseed and destem jalapeno and dry it off with a paper towel to your best ability. Combine yogurt, jalapeno, TOSA, and feta to food processor a pulse until smooth. Place in a serving bowl.
Sever kababs over rice with yogurt sauce and enjoy!
TOSA Shrimp Butternut Squash Bisque
TOSA Shrimp Butternut Squash Bisque
4 servings Prep time 20 min. cook time 1 hour or so
· 8 U12 Large Prawns shells on (peeled with shells saved for stock) place peeled shrimp in a plastic bag with a pinch of TOSA and some olive oil to marinate
· 3 pounds butternut squash peeled, deseeded and chopped
· 1 large onion chopped
· 5 stocks of celery chopped
· 2 large carrots chopped
· 3 cloves garlic diced
· 2 tablespoons ginger peeled and chopped
· 1 cup heavy cream
· TOSA 3 tablespoons
· Extra virgin olive oil
Pre heat oven to 350.
Stock
Over high heat combine 2 tablespoons of olive oil, onion, celery, and carrots in a 3 quart pot. After about 3 minutes or when vegetables start to soften add garlic, ginger, shrimp shells and 2 tablespoons of TOSA. Stir and sauté until vegetables are starting to brown and the spices begin to sweat (become fragrant). At this point fill the pot with water and bring stock to boil then lower the heat to medium and allow to heavily simmer until reduced by half 30 min or so. Fill the pot with water again and put it back on medium heat to reduce again by a quarter. After the stock has reduced to about ¾ of the pot turn off heat and add salt to taste. When stock is seasoned, strain liquid into a large blender.
Butternut squash base
After the stock is set to simmer, combine butternut squash, 1 tablespoon of TOSA, and 1 tablespoon of olive oil in oven safe pan or baking dish. Stir and put it in the oven. After 30 min stir (it’s okay if it gets browned) and place back into the oven for another 20 min. then remove and cover until stock is ready.
Finish it
Combine roasted squash and shrimp stock in a large blender and blend. Meanwhile sauté peeled shrimp in some olive oil over medium high heat 3 to 5 minutes on each side until fully cooked. Add heavy crème to blender and pulse until well incorporated then salt to taste if necessary. Pour bisque into a shallow bowl and finish with 2 shrimp each.
TOSA Butternut Squash Soup
Place 1 lb of butternut squash and 1 TBS of olive oil in a large sauce pan and brown. Add 2 TBS TOSA and continue to cook/stir until the seasoning seems well integrated. Add 1 quart of chicken (or veggie) stock, bring to a boil and allow to reduce by 1/3 then remove from heat. Add 1 TBS butter and blend the mixture with a stand or hand mixer to emulsify. Ladle to a bowl and garnish (pictured: homemade Backyard Blend croutons and thick cut smoked bacon).
