On Mon, 19 Jun 2006 13:44:52 GMT, Steve Wertz wrote:

> On Mon, 17 Jul 2006 19:32:59 -0700, sf wrote:
>
> BTW: you need to fix the date on your computer. Its June, not
> July.
>
Thanks, I fixed it yesterday.

--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Mon, 19 Jun 2006 13:44:01 GMT, Steve Wertz wrote:

> On Mon, 17 Jul 2006 19:32:59 -0700, sf wrote:
>
> > I'm seeing harissa (I know what it is) sauce a lot on foodtv now....
> > but where do I buy it? Is it one of those things that I'd find at
> > Safeway if I asked where it was located?
>
> All the store bought Harissa I've bought have been completely vile
> concotions.
>
> But if you insist, I've found it at the Sunnyvale Safeway at Maria
> and El Camino in the hot sauce section. Came in a small can, like
> the small Herdez salsas. That one had carrots in it, too.
>
I wouldn't know vile from not vile never knowingly having had the
stuff, so Safeway it is. If it's not one of those secret sauce things
like Tabasco and L&P Worcestershire, I can make it. Do you have a
recipe to share?

--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

In article >,
sf > wrote:

> I'm seeing harissa (I know what it is) sauce a lot on foodtv now....
> but where do I buy it? Is it one of those things that I'd find at
> Safeway if I asked where it was located?

Just make it yourself. It takes very little effort, and is so good.
It also lasts just about forever in the fridge.

HARISSA

15 dried red chiles
4 cloves garlic, peeled
1/2 teaspoon salt
1 tablespoon coriander seed, toasted
1 1/2 teaspoon cumin seed, toasted
4 - 6 tablespoons olive oil, plus more to cover the finished paste
1/8 - 1/4 teaspoon cayenne

Stem and seed the chiles, rinse and drain and tear them up. Cover the
chiles with boiling water and let them soak for 1 hour. Drain in a
colander, scrape them into a blender.

Chop the garlic on a board with the salt until fine. Add to the chiles.

Grind the toasted coriander and cumin seed together in a spice mill (or
coffee grinder dedicated to spices) and add the powder to the chiles.
Add 4 tablespoons olive oil and run blender until you have a puree,
scraping down the side of the container often and adding more oil if it
is needed to make a paste. Tough bits of skin may remain in the puree;
if so, push it through a strainer.

Check the balance of flavors and add the cayenne. Scrape harissa into a
clean jar, cover surface with additional olive oil, cap it tightly, and
refrigerate it for storage. After spooning harissa from the jar, be sure
the remaining paste is completely covered with a layer of oil to seal
out air.

As a table sauce, thin with lemon juice and olive oil to taste and
consistency desired.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

thanks, Ranee.
``````````

On Tue, 20 Jun 2006 09:49:14 -0700, Ranee Mueller wrote:

> In article >,
> sf > wrote:
>
> > I'm seeing harissa (I know what it is) sauce a lot on foodtv now....
> > but where do I buy it? Is it one of those things that I'd find at
> > Safeway if I asked where it was located?
>
> Just make it yourself. It takes very little effort, and is so good.
> It also lasts just about forever in the fridge.
>
> HARISSA
>
> 15 dried red chiles
> 4 cloves garlic, peeled
> 1/2 teaspoon salt
> 1 tablespoon coriander seed, toasted
> 1 1/2 teaspoon cumin seed, toasted
> 4 - 6 tablespoons olive oil, plus more to cover the finished paste
> 1/8 - 1/4 teaspoon cayenne
>
> Stem and seed the chiles, rinse and drain and tear them up. Cover the
> chiles with boiling water and let them soak for 1 hour. Drain in a
> colander, scrape them into a blender.
>
> Chop the garlic on a board with the salt until fine. Add to the chiles.
>
> Grind the toasted coriander and cumin seed together in a spice mill (or
> coffee grinder dedicated to spices) and add the powder to the chiles.
> Add 4 tablespoons olive oil and run blender until you have a puree,
> scraping down the side of the container often and adding more oil if it
> is needed to make a paste. Tough bits of skin may remain in the puree;
> if so, push it through a strainer.
>
> Check the balance of flavors and add the cayenne. Scrape harissa into a
> clean jar, cover surface with additional olive oil, cap it tightly, and
> refrigerate it for storage. After spooning harissa from the jar, be sure
> the remaining paste is completely covered with a layer of oil to seal
> out air.
>
> As a table sauce, thin with lemon juice and olive oil to taste and
> consistency desired.
>
> Regards,
> Ranee
>
> Remove do not & spam to e-mail me.
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/
> http://talesfromthekitchen.blogspot.com/

--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

In article >,
sf > wrote:

> thanks, Ranee.

I forgot to mention, I cobbled that recipe from my mom's and from
Helen Witty's. However, I don't do that separate grinding of the
spices, I just toss everything in the blender. I don't push through a
sieve either, and never have noticed any bits. I do the lemon juice and
olive oil by sight, so it may be that I just put enough liquid in there
to make the solids puree nicely.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Tue, 20 Jun 2006 12:12:28 -0700, Ranee Mueller wrote:

> In article >,
> sf > wrote:
>
> > thanks, Ranee.
>
> I forgot to mention, I cobbled that recipe from my mom's and from
> Helen Witty's. However, I don't do that separate grinding of the
> spices, I just toss everything in the blender. I don't push through a
> sieve either, and never have noticed any bits. I do the lemon juice and
> olive oil by sight, so it may be that I just put enough liquid in there
> to make the solids puree nicely.
>
Thanks again! I will add that to my copy of your recipe.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Steve Wertz wrote:
> On Mon, 17 Jul 2006 19:32:59 -0700, sf wrote:
>
> > I'm seeing harissa (I know what it is) sauce a lot on foodtv now....
> > but where do I buy it? Is it one of those things that I'd find at
> > Safeway if I asked where it was located?
>
> All the store bought Harissa I've bought have been completely vile
> concotions.
>
> But if you insist, I've found it at the Sunnyvale Safeway at Maria
> and El Camino in the hot sauce section. Came in a small can, like
> the small Herdez salsas. That one had carrots in it, too.
>
> -sw

In the UK you can buy Belazu Rose Harissa (which has rose petals in it)
at Sainsbury's and Waitrose. Gorgeous stuff, but it's pretty fierce, so
be careful when using it.

--
www.gastronomydomine.com

I'm seeing harissa (I know what it is) sauce a lot on foodtv now....
but where do I buy it? Is it one of those things that I'd find at
Safeway if I asked where it was located?

See 2 recipes below

Recipe #1

Sweet and Spicy Red Fez Burger with Marrakesh Carrot Salad and
Chermoula Mayonnaise
Recipe courtesy Barry Rosenstein, Elmhurst, IL
See this recipe on air Sunday Jun. 18 at 3:00 PM ET/PT.


Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 6 burgers
User Rating: 5 Stars


Marrakesh Carrot Salad:
1 lemon, juiced
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon ground paprika
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon honey
1 teaspoon chopped fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
1 pound carrots, peeled and grated

Chermoula Mayonnaise:
1/2 cup chopped fresh cilantro leaves
4 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon harissa (North African hot sauce)
1 lemon, juiced
1 teaspoon kosher salt
6 tablespoons extra-virgin olive oil
1 cup mayonnaise

Meat Patties:
1 1/2 pounds ground chuck
1/2 pound merguez (North African-style lamb sausage), casing discarded
2 ounces dried apricots, diced
2 ounces dried dates, diced
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3 tablespoons chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
2 teaspoons harissa
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing the grill rack
6 Kaiser (or hamburger) rolls, split
3 ounces red food coloring
3 cups shredded romaine lettuce

For the Marrakesh Carrot Salad: combine the lemon juice, garlic,
cumin, cinnamon, paprika, red pepper flakes, and salt in a bowl. Mix
well to combine. Add the honey, parsley, olive oil, and carrots. Mix
well, cover, and refrigerate until ready to serve.

For the Chermoula Mayonnaise: combine the cilantro, garlic, cumin,
paprika, harissa, lemon juice, salt, and olive oil in a blender and
process until well blended. Put the mixture in a small bowl and fold
in the mayonnaise. Cover and refrigerate until ready to serve.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat
a gas grill to medium-high.

For the Meat Patties: combine the beef, sausage, apricots, dates,
cumin, cinnamon, cilantro, mint, harissa, salt, and pepper in a large
bowl. Mix well, handling the meat as little as possible to avoid
compacting it. Divide the mixture into 6 equal portions and form the
portions into patties to fit the rolls.

Brush the grill rack with oil. Place the patties on the rack, cover,
and grill until browned on the bottoms, 3 to 4 minutes. Turn the
patties and continue grilling until done to preference, about 5
minutes longer for medium. During the last few minutes of cooking,
brush the tops of the rolls with the red food coloring and carefully
place the rolls, cut side down, on the outer edges of the rack to
toast lightly.

To assemble the burgers: spread a generous amount of the Chermoula
Mayonnaise over the cut sides of the rolls. On each roll bottom, place
1/2 cup of the shredded romaine, a Meat Patty, and an equal amount of
the Carrot Salad. Add the roll tops and serve.

A viewer, who may not be a professional cook, provided this recipe.
The Food Network Kitchens chefs have not tested this recipe and
therefore, we cannot make representation as to the results.

A viewer, who may not be a professional cook, provided this recipe.
The Food Network Kitchens chefs have not tested this recipe and
therefore, we cannot make representation as to the results.

Episode#: CC0206
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

*****

Recipe #2

Moroccan Spiced Lamb with Harissa

Recipe courtesy Scott Leibfried
See this recipe on air Sunday Jun. 18 at 4:00 PM ET/PT.

Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Inactive Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: about 20 pieces
User Rating: No Rating


1/2 chewy baguette
Olive oil
Salt and pepper
1/2 cup harissa paste (can be store bought)
1/4 cup sour cream
1 lemon, zested and juiced
2 racks Australian lamb, trimmed
About 3 1/2 tablespoons Moroccan Spice Mix, recipe follows
Julienned dried apricots, for garnish
Chervil sprigs, for garnish

Preheat a grill or grill pan. Alternatively, preheat the oven to 350
degrees F.

Slice the bread into 1/4-inch thick slices. Brush with olive oil,
season with salt and pepper, and lightly grill on 1 side. Cool and
store in a sealed container until ready to use.

Combine the harissa, sour cream, half of the lemon zest, and half of
the lemon juice in a small bowl. Season with salt and pepper, to
taste. If you desire more spice, add more harissa. If more lemon is
necessary, add the rest of the zest and or juice. Put into a squeeze
bottle for easy assembly.

Preheat the oven to 350 degrees F.

Coat lamb racks generously with the spice mix, salt, and pepper. Be
cautious with the pepper since there is pepper in the spice mix. There
should be an even coat of spices around the lamb.
Heat a couple tablespoons olive oil in a very large skillet over high
heat. When oil is hot, add lamb racks and sear over high heat to form
a crust on both sides. Remove from the pan, transfer to a baking dish
and finish in the oven for 8 minutes or until medium rare. Remove from
the oven and allow to rest at room temperature for at least 5 minutes
before slicing.

Assembly:
Slice the lamb into 1/4-inch thick slices as close to the bone as
possible. Place a piece of lamb on top of a baguette slice. Add a drop
of the harissa (remember it is spicy), and then finish with a thin
julienne of dried apricot and a sprig of chervil. For additional
seasoning, add a sprinkle of salt and a drop of extra-virgin olive
oil.

Moroccan Spice Mix:
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon coriander seeds
1 tablespoon paprika
1/2 tablespoon black peppercorns
1 cinnamon stick
1/2 tablespoon ground nutmeg
1/2 tablespoon whole cloves
In a shallow saute pan, toast all of the spices over a medium heat.
Allow to cool and then grind in a coffee grinder to a fine powder.

Episode#: WZSP02
Copyright © 2003 Television Food Network, G.P., All Rights Reserved



--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.