I've gotten a couple by googling. Anyone got one that's
recommended?....tia...Sharon in Canada

On Sun, 24 Oct 2010 09:39:26 -0400, "biig" > wrote:

> I've gotten a couple by googling. Anyone got one that's
> recommended?....tia...Sharon in Canada
>
Sorry. Using them in soup is beyond my comprehension because I don't
grow them so they are not cheap enough to sacrifice that way. Good
luck!

Using them in charmula or harrisa is new to me... I saw this yesterday
on Food Network - Secrets of a Restaurant Chef.

Harissa Marinated Grilled Chicken
Recipe courtesy Anne Burrell

4 servings

Prep Time: 30 min
Inactive Prep Time: 2 hr 10 min
Cook Time: 20 min

Level: Easy

Ingredients

Harissa:

* 2 red bell peppers
* 1 tablespoon cumin seeds
* 2 teaspoons coriander seeds
* 2 teaspoons fennel seeds
* 2 teaspoons caraway seeds
* 4 red dried chiles, seeds left inside
* 3 garlic cloves, smashed and finely chopped
* 1/4 cup tomato paste
* 1/2 cup extra-virgin olive oil
* Kosher salt

* 1 chicken, cut into 8 pieces, or 8 chicken thighs and/or legs

Directions

Harissa:

Put the red peppers on the grill and char them until they are black on
all sides. Put the peppers in a bowl and cover with plastic wrap. When
cool enough to handle, scrape the charred black skin off the peppers
and remove the stem and seeds. Coarsely chop and reserve. This can
totally be done ahead.

Put the cumin, coriander, fennel and caraway in a dry saute pan and
toast them until they become very aromatic. Grind all the spices into
a coarse powder in a spice grinder.

Coarsely chop the dried chiles, toss them into the bowl of a food
processor and pulse to pulverize. Add the toasted ground spices, the
roasted red peppers, chopped garlic and tomato paste. Puree until the
mixture is smooth. Add 1/4 cup of the olive oil and pulse to combine.
Add in another 1/4 cup of olive oil and pulse again. Season with salt,
to taste, if needed. Store in an airtight container.

Chicken:

Toss the chicken parts liberally with the harissa and let sit at room
temperature up to 2 hours, or overnight or even a few days in the
refrigerator.

Preheat the grill to medium.

Put the chicken on the grill and grill for 8 to 10 minutes on each
side. You may have to move the chicken around, or flip it over a
couple of times to prevent burning. You may also want to brush it a
couple times with the leftover harissa, just remember it is pretty
spicy! Remove the chicken from the grill and let it rest for 5 to 10
minutes before serving.

Cook's Tip: Make a big batch of this and it can live in the
refrigerator for a long time and can be used for lots of different
stuff.

© 2010 Television Food Network, G.P. All Rights Reserved
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--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Sun, 24 Oct 2010 09:39:26 -0400, "biig" > wrote:
>
>> I've gotten a couple by googling. Anyone got one that's
>> recommended?....tia...Sharon in Canada
>>
> Sorry. Using them in soup is beyond my comprehension because I don't
> grow them so they are not cheap enough to sacrifice that way. Good
> luck!
>
> Using them in charmula or harrisa is new to me... I saw this yesterday
> on Food Network - Secrets of a Restaurant Chef.
>
> Harissa Marinated Grilled Chicken
> Recipe courtesy Anne Burrell
>
> 4 servings
>
> Prep Time: 30 min
> Inactive Prep Time: 2 hr 10 min
> Cook Time: 20 min
>
> Level: Easy
>
> Ingredients
>
> Harissa:
>
> * 2 red bell peppers
> * 1 tablespoon cumin seeds
> * 2 teaspoons coriander seeds
> * 2 teaspoons fennel seeds
> * 2 teaspoons caraway seeds
> * 4 red dried chiles, seeds left inside
> * 3 garlic cloves, smashed and finely chopped
> * 1/4 cup tomato paste
> * 1/2 cup extra-virgin olive oil
> * Kosher salt
>
> * 1 chicken, cut into 8 pieces, or 8 chicken thighs and/or legs
>
> Directions
>
> Harissa:
>
> Put the red peppers on the grill and char them until they are black on
> all sides. Put the peppers in a bowl and cover with plastic wrap. When
> cool enough to handle, scrape the charred black skin off the peppers
> and remove the stem and seeds. Coarsely chop and reserve. This can
> totally be done ahead.
>
> Put the cumin, coriander, fennel and caraway in a dry saute pan and
> toast them until they become very aromatic. Grind all the spices into
> a coarse powder in a spice grinder.
>
> Coarsely chop the dried chiles, toss them into the bowl of a food
> processor and pulse to pulverize. Add the toasted ground spices, the
> roasted red peppers, chopped garlic and tomato paste. Puree until the
> mixture is smooth. Add 1/4 cup of the olive oil and pulse to combine.
> Add in another 1/4 cup of olive oil and pulse again. Season with salt,
> to taste, if needed. Store in an airtight container.
>
> Chicken:
>
> Toss the chicken parts liberally with the harissa and let sit at room
> temperature up to 2 hours, or overnight or even a few days in the
> refrigerator.
>
> Preheat the grill to medium.
>
> Put the chicken on the grill and grill for 8 to 10 minutes on each
> side. You may have to move the chicken around, or flip it over a
> couple of times to prevent burning. You may also want to brush it a
> couple times with the leftover harissa, just remember it is pretty
> spicy! Remove the chicken from the grill and let it rest for 5 to 10
> minutes before serving.
>
> Cook's Tip: Make a big batch of this and it can live in the
> refrigerator for a long time and can be used for lots of different
> stuff.
>
I got a good deal on some red peppers....5 of them for a little
over 2.00. I'm on a tight budget too, but my husband loved the soup we had
at a restaurant and we often have soup and biscuit
suppers......Thanks...Sharon in Canada

On Sun, 24 Oct 2010 14:31:46 -0400, "biig" > wrote:

> I got a good deal on some red peppers....5 of them for a little
> over 2.00. I'm on a tight budget too, but my husband loved the soup we had
> at a restaurant and we often have soup and biscuit suppers......Thanks...Sharon in Canada

Good luck, Sharon! If you find a recipe you like - don't forget to
post it here!

--

Never trust a dog to watch your food.

Sharon wrote:

> I've gotten a couple by googling. Anyone got one that's
> recommended?....tia...Sharon in Canada

IIRC Tammy has one, but I don't know where she's been recently.

Bob

"Bob Terwilliger" > wrote in message
b.com...
> Sharon wrote:
>
>> I've gotten a couple by googling. Anyone got one that's
>> recommended?....tia...Sharon in Canada
>
> IIRC Tammy has one, but I don't know where she's been recently.
>
> Bob
>
>
I've bookmarked one I found googling, but was hoping someone here had a
"killer" recipe....Sharon