Over medium heat, in dry skillet, brown sesame seeds lightly for 6 to 8 minutes. Cool slightly. In bowl, mix seeds with remaining ingredients; whisking until sugar dissolves.
Pork Kabobs with Sesame Seeds
1 pound boneless pork loin, sliced
2 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons honey
1 teaspoon minced garlic
1/2 teaspoon hot sauce
1 teaspoon Spice Barn Sesame Seeds, toasted
Thread pork loin evenly on to 8 skewers; brush with sesame oil. Stir together soy sauce and remaining ingredients. Grill pork kabobs, covered with lid, over medium high heat, 3-4 minutes on each side, brushing often with soy sauce mixture. Serve on a bed of couscous with grilled vegetables on the side.
Soak skewers or toothpicks in water 1 hour before using; drain. Snap of bases of asparagus and discard. Skewer 4-5 asparagus spears together; one about 1 inch below the tips and one about 1 inch above the bottom to make "rafts". Leave a little space between spears. In a small bowl, combine oil, soy sauce, and garlic; stir to mix. Brush on rafts on both sides. Season with salt and pepper. Place asparagus rafts on grill and cook until nicely browned, turning to brown both sides. Sprinkle with sesame seeds as they grill. Serve as rafts, or unskewered.
1 pound fresh spinach
1/2 head romaine lettuce, torn
1 green onion, sliced
1/3 cup olive oil
3 tablespoons lemon juice
1 tablespoon honey
1 tablespoon Spice Barn Sesame Seeds, toasted
Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite size pieces. Combine spinach, romaine, and green onion in a large bowl, and set aside. Combine olive oil, lemon juice, and honey in a jar; cover tightly, and shake vigorously. Pour over salad just before serving and toss gently. Sprinkle salad with toasted sesame seeds.
Pork Tenderloin with Sesame Seeds
2 pork tenderloins
1/2 cup soy sauce
3 tablespoons olive oil
1/2 cup honey
1/2 teaspoon Spice Barn Ground Ginger
2 cloves garlic, minced
1/4 cup brown sugar
1/3 cup Spice Barn Sesame Seeds
Marinate pork in soy sauce, oil, ginger, and garlic for 4 hours or overnight. Drain and discard marinade. Toast sesame seeds. Place pork on rack in roasting pan. Combine honey and brown sugar; spoon over pork. Sprinkle with sesame seeds. Bake, uncovered, at 375 degrees for 30-40 minutes or to 160 degrees. Let stand 5 minutes before slicing.
Sesame Chicken Supreme
6 chicken breasts, but into bite sized pieces.
salt and pepper
2 tablespoons water
1 1/2 cups Spice Barn Sesame Seeds
2 tablespoons oil
2 tablespoons butter
3/4 cup chicken broth
3/4 cup water
1/4 cup brandy
1 tablespoon and 1 teaspoon cornstarch
1 teaspoon Spice Barn Ground Allspice
3 cups cooked rice
Sprinkle chicken with seasonings; dredge in flour. Combine egg and water. Dip chicken and coat with seeds. Refrigerate 30 minutes. Combine oil and butter in heavy skillet; sauté chicken. combine remaining ingredients; bring to boil and cook till thickened. Return chicken to skillet to coat with sauce. Serve with rice.
Sesame Seed Pita Dippers
1 package large pit bread
6 tablespoons melted butter
1/2 teaspoon ground black pepper
2 tablespoons Spice Barn Sesame Seeds
1/4 teaspoon salt
Split each pita horizontally into 2 rounds; stack and cut into wedges; arrange on baking sheets. Mix butter and pepper; spread over split sides of pita triangles. Sprinkle with sesame seeds and salt. Bake at 375 degrees for 10-13 minutes.
Stir together sugar, soy sauce, sesame oil, garlic, and ginger. Cut chicken into pieces and marinate in the mixture in the refrigerator for 30 minutes. Remove chicken from marinade and thread onto skewers. Place on broil pan and broil 3 inches from heat for 5 minutes on each side.