Sweet Corn with Dukkah & Garlic Butter

Plump, sweet kernels that burst in your mouth, melted butter waiting to be licked from your lips — is there any greater pleasure than corn on the cob?

Preparation Time: 5 - 10 minutes

Cooking Time: 15 minutes

Ingredients (serves 4)

1 1/2 tbs soften butter

1 - 2 tbs Zesty Oregon Dukkah

1 small garlic clove, finely chopped

4 sweet corncobs, husks intact

Preparation:

1. Combine softened butter, Oregon Dukkah and garlic in a bowl. Season with salt and pepper.

2. Rinse the corncobs and place them in a shallow microwave-safe dish. Cook in microwave on high for 12 minutes or until tender. Set aside for 1-2 minutes to cool. Remove husks and silk.

3. Place the corncobs in a serving dish and spread with the butter mixture.

If you like to grill, here is another option. Carefully remove the silk from the ears but leave the husks on. Soak the ears for about 10 minutes in water. Place the corn on a hot grill, turning two or three times every 5 minutes. Remove the corn from the grill. Be careful removing the husk, as they will be hot. Spread the butter mixture on the corn and enjoy!

Dukkah Salmon Skewers

Found this salmon recipe at the "Dinner With Julie" blog...
She describes it as "like candy on a stick".

Dukkah Salmon Skewers

Ingredients

• 1 1/2 lbs. salmon filet
• 1/2 cup honey or maple syrup
• 1/4 cup soy sauce
• 2 Tbsp. lime or lemon juice
• 1 Tbsp. finely grated ginger
• Dukkah (We recommend Coconut Oregon Dukkah or Zesty Oregon Dukkah)

Preparation

• Cut salmon into big bite sized pieces.
• Combine the honey, soy sauce and lime juice in a bowl or large zip-lock bag.
• Add the salmon and stir or shake to coat well.
• Cover (or seal) and refrigerate for 24 hours, (at least one hour)

When you’re ready to cook the salmon.

• Thread each piece of salmon onto a bamboo skewer that has been soaked in water for at least 10 minutes.
• Grill over high heat for a couple minutes per side until just cooked through (or broil for 3-4 minutes).
• Don’t overcook them or the salmon will dry out.
• Place the Dukkah mix in a shallow dish
• Dip one side of each salmon skewer in the Dukkah to coat (or sprinkle over them).

Serve immediately!

Makes about 1 1/2 dozen salmon sticks.

NPR & Filberts (or Hazelnuts)

So an epiphany came when I ate my first raw, unadorned Oregon hazelnut. Suddenly, its earthy, sweet flesh made it a favorite nut...

Read the rest of the NPR article here...

Dukkah Crusted Pomegranate Marinated Cod

We are always on the lookout for recipes that use dukkah (ours or others)...this one only took us a year and a half to find! The cod is paired with a tabouleh salad. The original post is at the Toronto blog "Closet Cooking"...here's their recipe:



Ingredients:
1 cod fillet
1 tablespoon pomegranate molasses
1 tablespoon honey
1 tablespoon lemon juice
salt and pepper to taste
4 tablespoons dukkah
1 tablespoon oil

Directions:
1. Marinate the cod in the pomegranate molasses, honey, lemon, salt and pepper for 20-60 minutes.
2. Shake the excess marinade off of the cod.
3. Press the dukkuh onto both sides of the cod.
4. Heat the oil in a pan.
5. Add the cod and fry until cooked and golden brown on both sides, about 2-4 minutes per side.

Carrot Soup with Dukkah

Found this post, pic & recipe at pikelet&pie.com.
Here's her Carrot Soup recipe...
Itself adapted from Gourmet Traveller...
As she says "...the dukkah is necessary..."
Enough said!

This soup needs flavourful carrots and good quality homemade chicken stock to make it work, otherwise it will be insipid at best. The honey enhances the sweetness but should be balanced by the savouriness of the stock. This soup is very simple and the dukkah is necessary to add interest. Without it this is really just a bowl of liquidy carrot, delicious but boring. Make this when carrots are at their best, or when they are foisted ‘pon you in the market.

3 Tablespoons olive oil
1 onion, thinly sliced
3 cloves garlic, finely chopped
1 kg carrots, peeled and coarsely chopped
1 litre chicken stock
1/4 cup honey
Unsweetened natural yoghurt to serve.

Heat olive oil in a medium sized pan over medium-high heat.
Add the onion and stir for a few minutes.
Add the carrot and let fry until lightly golden, being careful not to burn the onions.
We want to get the vegetables a bit caramelised, but not burned.
This stage may take up to 10 minutes depending on how big your pan is.
When ready, add the honey, garlic, chicken stock and salt and pepper.
Turn down the heat and simmer until carrots are very tender.
Blend soup, and serve with dukkah, yogurt and bread.

Hard Boiled Eggs with Oregon Dukkah

Too many hard boiled eggs after Easter Sunday?
No problem!

Oregon Dukkah Rubbed Salmon

We found this plate shot at Equal Opportunity Kitchen. They added some extra paprika to the Zesty Oregon Dukkah they used as the rub for the salmon.

Here's a simple process using Sweet Oregon Dukkah as the coating:

2 pound salmon fillet
4 -6 tbs Sweet Oregon Dukkah
Extra Virgin Olive Oil
Salt & Pepper

Rinse & pat dry the salmon fillet
Coat both sides of the fillet lightly with EVOO
Salt & pepper the flesh side of the fillet
Rub/press Sweet Oregon Dukkah into flesh side of the fillet
Place fillet [skin side down] on heated grill
Close lid & grill until cooked through
Serves 4

There are many variations you can through into this recipe:
Cook the fillet on a cedar board
Put lemon rings between the fillet & the board
Add honey, maple syrup or brown sugar [if you like sweet!]