My first dish made with the new tagine (tajin) I just got! We had a vegetarian friend over for dinner, so I put together an all-from-scratch feast: Veggie tagine (carrots, preserved lemons, olives, onions, tomatoes, peppers, saffron, and other spices) over rice with Israeli seasonings, tzatziki, schug made earlier in the week, pita, and roasted chick peas (garbanzo peas) with heavy seasoning. De-frickin-licious.

M’SACHAD Here’s a middle eastern street dish that I’ve added a few tweaky things to. It’s chicken, onions, and mushrooms that are each cooked differently - but all on the grill. Each has their own spicing/marinade, then they’re all brought together by one of my fave seasonings - sumac. It adds a tartness, a lemony edge. Stuff this in a pita with Jerusalem salad, chumus, schug, and some pickles. It was super-tender and awesome.
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M’SACHAD

Here’s a middle eastern street dish that I’ve added a few tweaky things to. It’s chicken, onions, and mushrooms that are each cooked differently - but all on the grill. Each has their own spicing/marinade, then they’re all brought together by one of my fave seasonings - sumac. It adds a tartness, a lemony edge.

Stuff this in a pita with Jerusalem salad, chumus, schug, and some pickles. It was super-tender and awesome.

The Eglashes have a tame but quite awesome New Year trad - making sushi from scratch while noshing on veggie gyoza and sautéed bean sprouts. Oh, and no kids…

Since I’m allergic to fish and my dad and wife are obsessed with it, we score some nice sushi-grade Ahi tuna and I make some minced spicy chicken, which is modeled after the Spicy Chicken maki from the place at which I discovered sushi - East in midtown, NYC. We each make a unique roll, and funkiness ensues as we prep some diverse ingredients. 

Champagne and a nice Dominican cigar with some scotch, after midnight, follow. Sorry, you’re not invited. {smiley face}