Chicken Skewers With Dukkah Crust And Balsamic Reduction Recipes

CHICKEN SKEWERS WITH DUKKAH CRUST AND BALSAMIC REDUCTION

Dukkah makes everything better. This Middle Eastern spice mix, often including sesame seeds, sumac, and hazelnuts, is most commonly combined with oil and used as a dipping sauce. This recipe coats the chicken in mustard and dukkah and is accompanied by a sweet-sour sauce of honey and balsamic vinegar. If you have the time, you can make your own dukkah using Recipe #78932 or something similar. Otherwise, you can find it at gourmet grocery stores, at Middle Eastern stores, or online at Spice Bazaar. The vinegar-honey sauce and dukkah (if making) can be done up to five days ahead of time. Coat the chicken in the dukkah mix up to 2 hours ahead of time and then refrigerate them. When ready to eat, bake off the skewers and warm up the sauce over low heat until it is syrupy. Slacker solution: If you can't find dukkah and don't feel like making it yourself, substitute toasted fine breadcrumbs. Recipe courtesy of Aïda Mollenkamp.

Provided by Sandi From CA

Categories Chicken

Time 1h

Yield 24 skewers, 12 serving(s)

Number Of Ingredients 8

Chicken Skewers With Dukkah Crust and Balsamic Reduction image

Steps:

Heat oven to 350°F
Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by half, about 10 to 15 minutes. Set aside to cool.
In a shallow bowl, combine the mustard and olive oil, and season well with salt and freshly ground black pepper. Toss the chicken in the mustard mixture until well coated.
Combine the dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated.
Thread a chicken tender on each skewer. Place the chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes.
Serve the skewers with the vinegar-honey sauce.

Nutrition Facts : Calories 76.9, Fat 5, SaturatedFat 0.9, Cholesterol 1.2, Sodium 56.7, Carbohydrate 8, Fiber 0.1, Sugar 7.8, Protein 0.8

Ingredients

24 chicken tenders, also called chicken tenderloins
1 cup dukkah (try Dukkah, it's fantastic!)
1/4 cup grated parmigiano-reggiano cheese (about 1 ounce)
2/3 cup balsamic vinegar
1/3 cup honey
2 tablespoons Dijon mustard
1/4 cup olive oil
24 metal skewers (if using bamboo skewers, soak them in water for 30 minutes before using) or 24 bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before using)

FILET MIGNON WITH GOAT CHEESE AND BALSAMIC REDUCTION

filet mignon is my favorite cut of beef, and i travel to philadelphia's italian market to a butcher who knows how to cut it right. this is yet another easy way to serve this delectable steak, from food network.

Provided by chia2160

Categories Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Filet Mignon With Goat Cheese and Balsamic Reduction image

Steps:

Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
Meanwhile, preheat the broiler.
Melt the butter in a heavy large skillet over medium-high heat.
Sprinkle the steaks with salt and pepper.
Cook the steaks to desired doneness, about 3 minutes per side for medium-rare.
Transfer the steaks to a baking sheet.
Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.
Sprinkle with pepper.
Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Ingredients

1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 ounce) filet mignon steaks (each about 1-inch thick)
salt & freshly ground black pepper
2 ounces soft fresh goat cheese

CALAMARI IN BALSAMIC REDUCTION

I had this at a restaurant and ran home to figure out how to make it. It's such a delicious and unusual starter for a meal.

Provided by LaLa8224

Categories Squid

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 2

Calamari in Balsamic Reduction image

Steps:

Bring a saucepan 3/4 full of water to a boil.
Add the squid and cook until just firm (about 2-3 minutes)-do not overcook.
Drain and rinse immediately under cold running water.
Drain well and set aside.
In a saucepan over low heat, simmer the balsamic vinegar (stirring occasionally) until it becomes thick and syrupy.
It should reduce to about 1/2 cup or maybe less.
Toss the calamari with the balsamic reduction and serve warm.

Nutrition Facts : Calories 119, Fat 0.5, SaturatedFat 0.1, Cholesterol 88.2, Sodium 38.6, Carbohydrate 17.4, Sugar 14.3, Protein 6.4

Ingredients

1 1/2-2 cups balsamic vinegar
1 lb calamari, rings uncooked

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Chicken Skewers With Dukkah Crust And Balsamic Reduction Recipes

CHICKEN SKEWERS WITH DUKKAH CRUST AND BALSAMIC REDUCTION

FILET MIGNON WITH GOAT CHEESE AND BALSAMIC REDUCTION

filet mignon is my favorite cut of beef, and i travel to philadelphia's italian market to a butcher who knows how to cut it right. this is yet another easy way to serve this delectable steak, from food network.

CALAMARI IN BALSAMIC REDUCTION

I had this at a restaurant and ran home to figure out how to make it. It's such a delicious and unusual starter for a meal.

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