Sesame Seed Recipes
Asian Slaw Dressing
2 tablespoons
Spice Barn Sesame
Seeds
1 tablespoon sugar
1 teaspoon salt
2 teaspoons dark, roasted sesame oil
1/3 cup rice wine vinegar
1/4 cup vegetable oil
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.
Sesame Grilled Asparagus
1 pound asparagus spears
2 tablespoons sesame oil
1 tablespoon soy sauce
1 clove garlic, minced
salt and pepper to taste
2 tablespoons
Spice Barn Sesame Seeds
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.
Spinach-Sesame Salad
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
flour
1 egg
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.
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