Sesame Spice Mix Food

SESAME-SPICE RUB

Steps:

• In a small airtight container, combine paprika, cumin, oregano, sesame seeds, and pepper. Cover and shake well to combine. Store at room temperature, up to 3 months.
• To use, heat oven to 375 degrees. Rub 2 tablespoons spice mix all over a 2 1/2 pound tied boneless pork loin. Season with coarse salt, place on a rimmed baking sheet, and roast until internal temperature reaches 145 degrees, about 50 to 55 minutes.

FURIKAKE RECIPE

Steps:

• In a spice grinder, pulse sesame seeds 1 or 2 times so that the seeds are partially ground, leaving some whole, taking care they grind quickly.
• Place seeds in a cast iron pan (or sauté pan) on low heat, stirring every minute or so until they become fragrant and lightly toasted, 7-8 minutes.
• Stack, fold and cut nori into small strips then cut into small pieces, or you can also crumble with your hands.
• Add to sesame seeds in a small bowl, along with salt and sugar.
• Add any additional ingredients ( see ideas and get creative!)
• Store in an air tight container for up to 6 months.

SPICY ASIAN SESAME MIXED NUTS WITH CORN NUTS

Steps:

• For the Asian Sesame Spice Blend: Mix together the sesame seeds, sesame oil, soy sauce, ginger, five-spice powder, red pepper flakes and 1 1/2 teaspoons salt in a small bowl and set aside.
• For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
• Put the egg white in a large bowl and whisk until frothy. Add the corn nuts, cashews, macadamias, pecans and walnuts and toss to coat in the egg white. Add the spice blend and toss to coat again.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.
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SWEET SESAME FIVE-SPICE POPCORN

Steps:

• Place popcorn, sugar, oil, five spice powder and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat, sprinkle with sesame seeds and transfer popped kettle corn to a bowl.

SESAME FIVE-SPICE ROASTED NUTS

Steps:

• Preheat oven or toaster oven to 400 degrees F. Roast peeled almonds and hazelnuts about 7 to 8 minutes; your nose will know when they're done.
• Toast sesame seeds over medium heat in a small skillet 2 minutes, remove and reserve. Add butter and melt it. Add the five-spice powder, hot sauce. Add roasted nuts, smoked nuts and toss to coat in butter. Add sesame seeds and toss with nuts, transfer to a small bowl and serve warm.

SESAME SPICE MIX

Steps:

• Put all ingredients in a spice grinder or food processor and finely grind. Do not overgrind or you will get tahini!
• Store in airtight container in the refrigerator.

SPICY SESAME NOODLES

Steps:

• Cook the linguine or spaghetti according to the package directions; drain well. Toss the linguine with sesame oil, and set it aside. Keep it warm.
• Combine the peanut butter (or tahini), soy sauce, white wine vinegar, gingerroot, and chili oil. Add the peanut butter mixture to the linguine mixture and toss gently to combine. Add the green onions and toss gently to combine. Garnish with toasted sesame seeds, if desired. Serve immediately.

GOMASIO (JAPANESE SESAME SEED CONDIMENT)

Steps:

• NOTE: To save money, buy the sesame seeds either at the Asian market or in the bulk bins at your grocery store. The seaweed is optional. I always add it but omit it if you wish.
• In 10" clean, dry castiron skillet on medium heat lightly toast the salt and seaweed strip. The salt will turn a subtle greyish color.
• At this point, you can remove the kombu strip, cool slightly, then break up into small pieces. Return the seaweed pieces to the pan.
• Add the sesame seeds and toast about another 6-8 minutes or unti the seeds are light golden. Stir constantly while the seeds toast and watch carefully. If the seeds burn, you have to start over. Reduce heat if necessary.
• Remove pan from heat and allow seed mixture to cool.
• Grind the seeds in batches to the consistency of coarse cornmeal. Specifically this means that about 3/4 of the seeds will be ground and the remaining either partially ground or whole.
• Store in airtight container but DO NOT refrigerate. Use up within a month.