2 tablespoons sesame seeds, toasted (toast on the stove top with no oil in a non-stick pan)
Boil the pasta according to directions.
In a small bowl, combine sesame oil, soy or tamari, sugar, pepper, garlic, scallions and sesame seeds.
Pour the sauce over the cooked pasta and toss well.
Chill for a cold salad or serve warm.
Added extras could include: chopped red pepper,
broccoli or carrots.
Sautéed Green Beans
1/2 Tablespoon TTOV's Extra Virgin Olive Oil
1-1/2 lbs. trimmed green beans
1 tsp TTOV's Honey Ginger Balsamic Vinegar
3 Tablespoons soy sauce
3 Tablespoons tahini
2 Tablespoons Honey
1 Tablespoon TTOV's Roasted Sesame Oil
2 minced garlic cloves
Heat EVOO in a large saucepan over medium heat.
Add the green beans and Honey Ginger Balsamic Vinegar; sauté until tender – 5-6 min.
Season lightly with salt to taste and remove from heat.
In a bowl, combine the soy sauce, tahini, honey, Roasted Sesame Oil, and garlic and mix thoroughly. Drizzle over the green beans and lightly toss to combine.
Honey-Ginger Balsamic Glazed BBQ Ribs
Marinade for the Ribs:
4 racks (8 pounds) baby back ribs
12 garlic cloves, mashed or minced
3 Tbsp. TTOV's Honey-Ginger White Balsamic
3 Tbsp. dark brown sugar
1 Tbsp. TTOV's Roasted Sesame Oil
1 Tbsp. Sea Salt
For the Glaze:
3/4 c. TTOV's Honey-Ginger White Balsamic
3 Tbsp. honey
2 Tbsp. Soy Sauce
1 tsp. TTOV's Roasted Sesame Oil
Roasted sesame seeds for garnish - optional
For the marinade: Mix together the Honey-Ginger white balsamic, brown sugar, minced garlic, sea salt and sesame oil. Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.
For the Glaze: Combine the honey ginger white balsamic, honey and soy sauce in a small sauce pan over medium heat. Allow to reduce by half and remove from heat. Add one tsp. of toasted sesame oil to the mixture and stir to combine.
For the ribs: Prepare the grill and preheat the oven to 275. Over medium heat grill the ribs for approximately 5 minutes per side. Prepare baking pan/s large enough to hold the ribs in a single layer. Brush the glaze over the ribs and seal each pan well with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone. Optionally, sprinkle ribs with sesame seeds as a garnish.
Teriyaki Ginger Marinade
1/2 c. soy sauce
1/4 c. TTOV's Traditional Aged Balsamic
1/4 c. white wine
2 Tbsp. TTOV's Honey Ginger White Balsamic
2 Tbsp. honey
1 Tbsp. fresh ginger root, finely chopped
4 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
In a medium bowl, mix soy sauce, red wine vinegar, white wine, honey, fresh ginger root, garlic, and crushed red pepper flakes. Place in an appropriately sized sealed container with desired type of meat. Shake well to coat. Allow meat to marinate in the mixture at least two hours before cooking.
Note: May also add some TTOV's Roasted Sesame Oil for additional flavor.