Get the latest recipes from Jimrug1 http://www.grouprecipes.com/people/jimrug1 Ground Walnuts replace Tahini in this recipe. When combined with the garlic and Cilantro, it makes for a simple but quite exotic tasting sauce. Many Middle Eastern cooks prefer to fry the fish before baking to lend a little color and extra depth of flavor. If you would like to keep this recipe a little more figure friendly, simply skip the fry step all together. This is the third of my family’s favorite Middle Eastern Fish recipes. Hope you enjoy… http://www.grouprecipes.com/88053/fish-with-walnut-sauce.html The dark flavor of the caramelized onions give this fish dish it’s unique Middle Eastern twist. It is especially appealing when molded and garnished with parsley and Lemon wedges. http://www.grouprecipes.com/88048/fish-with-rice-onions-and-walnuts.html Many if not most cooked fish dishes in Lebanon are made to be eaten at room temperature or even cold but they are also wonderful when eaten hot and steaming. Taratoor (Tahini) sauce is used on fish, salads, falafel, and fried vegetables like cauliflower and eggplant. At home, we make this recipe as an appetizer for large gatherings or a family style main dish. If you are using frozen fish for this dish, make sure it thawed completely and dried thoroughly or it will water down the sauce. Hope you enjoy… http://www.grouprecipes.com/88045/fish-baked-in-taratoor-sauce.html This recipe was part of the second course menu at the 2009 Inaugural Luncheon. Luisa has the entire menu posted. I made this using wild pheasant. I am quite sure they used farm raised….;-)~ It took a while to get them cleaned up and shot free. When I first looked at the recipe, it was obvious to me the chefs were taking steps to keep it on a theme of healthy and low fat ie boiling the aromatics in with the rice instead of sautéing them in butter or oil first. I wanted to follow the recipe as close as possible to see how well it worked. I did make a couple of alterations. I brined the pheasant breasts in sugar and salt to keep them moist. I also preheated my pan in the oven and started the breasts skin side down to get a little color and I toasted some pine nuts to use as garnish. The meat was very flavorful and juicy and the wild rice stuffing was awesome. I used five birds instead of ten but made the full amount of rice stuffing. I used the leftovers to stuff pork chops the next night. http://www.grouprecipes.com/86250/2009-inaugural-herb-roasted-pheasant-with-wild-rice-stuffing.html This recipe is 3rd generation in my family. It is a traditional and classic Lebanese side dish for special occasion dinners. It goes particularly well with Chicken, Turkey or Lamb main courses and is often used as a stuffing for all three. Many Lebanese cooks add ¼ cup of chopped Dates along with the raisins but none of the kids in our family liked dates. Of all the dishes we fix, Lebanese or otherwise, this is the dish that all the family brings their tupperware hoping to take home the leftovers. Hope you enjoy!! http://www.grouprecipes.com/83755/lebanese-rice-dressing.html This is a Gumbo I have made for the last 3 Super Bowl Parties. It is now a yearly request. If you can't find all the ingredients, try subing what you can find. Like Chile, Gumbo recipes are quite flexible. I always make it a day ahead to give all the flavors a chance to mingle. Hope you enjoy if you try it…… ;-)~ http://www.grouprecipes.com/83597/jims-super-bowl-gumbo.html This is a great combination of flavors. The Arugula and Pomegranate dressing are a nice match. Sometimes I season the Eggplant with a little garlic and onion powder, brush them with oil and broil them instead of sautéing them. If you don’t have access to baby eggplant, you can use whatever you can find in the store. If it’s older, I would peel it before cooking. http://www.grouprecipes.com/81396/eggplant-stuffed-pita-with-pomgegranate-molasses.html Per request from a friend, I am posting this recipe for pomegranate molasses as it is used in a number of my previously posted recipes. If I were asked to name one item that an authentic Lebanese (or Middle Eastern) pantry would never be without, I would have to say Pomegranate in one form or another. More specifically Pomegranate Molasses. It is, or can be used almost on a daily basis in a Lebanese household and even in only small amounts can add a burst of flavor to the most bland dishes. Most of the pomegranate molasses is produced in Lebanon. Historically, it was prepared from the unripe, sour varieties of pomegranate fruit using very little if any sugar (click on the photo)and sometimes adding a little salt and lemon late in the process. It is the sweet varieties (now grown mostly in California) that are consumed in the United States in fresh, juice or concentrated form. Good imported pomegranate molasses is available online. However, if you wish to save some money, it is fairly easy to achieve a respectable substitute. Make sure you buy organic juice with no preservatives or color added or your end product will have a bitter, unpleasant aftertaste. http://www.grouprecipes.com/81375/pomegranate-molases.html This is a wonderful Holiday recipe that will win over those who claim they do not like Lamb. It is colorful and elegant enough for a formal dinner party yet easy enough for an informal get together. At first glance, this recipe may appear to be a little drawn out. However, the Pomegranate Reduction Sauce (minus the butter) and the Mint-Nut crust mixture can be made a day ahead while the Lamb is marinating. It makes for an easy put together the next day. To finish the sauce, simply warm up and whisk in the butter. Hope you enjoy. http://www.grouprecipes.com/81069/middle-eastern-style-crusted-rack-of-lamb.html This is my "go to" recipe when we want a hot meal after a cold wet day in the blind. The marinade and sauce can be put together a day ahead and packed in a cooler. Once the Duck Breasts are cleaned and ready, throw them in the marinade for 30 minutes while you chop up the green onions and ginger and put your rice on to cook. When the rice is done, you are literally minutes away from a hot meal that your family & friends will rave about. This recipe is also delicious using Venison, Antelope or Carabou loin strips instead of Duck. Over cooking wild game of any kind will make it tough and gamey. It should be eaten at least med rare. I like wild goose breast seared rare warm center. It has the texture and taste of a good filet. Cooking wild game can really be compared to cooking Squid. Either cook it hot and fast or low and slow. Hope you enjoy. http://www.grouprecipes.com/79512/spicy-wild-duck-stir-fry.html