Tomato Basil Bisque Soup ½C onion minced, 1T garlic minced, 2T clarified butter, 2T Harissa, 2T Salt, 2 jalapeño peppers seeded & minced (optional), 3C whole vine tomatoes peeled & seeded, 4½C tomato juice, 2T fresh basil chopped, ½C basmati rice, 2C water, 2C cream Sauté onion in butter until translucent. Add garlic, sauté 3 minutes. Add Harissa, salt and jalapeños, cook until peppers are soft. Add whole tomatoes, tomato juice & basil; Simmer on low for 30 minutes. Add rice & water; simmer until rice is completely soft & broken. Soup is very hot: puree in blender in small batches. Add cream; gently simmer 10 minutes. Garnish with additional fresh basil, a few drops of oil and toasted French bread. | Harissa Braised Pork Tacos 4T Moroccan Harissa, 2T salt, 4lb pork butt roast bone-in, 1 onion rough chop, 4 garlic cloves rough chop, 1Qt chicken stock, 2T vegetable oil Mix Harissa & salt: rub onto entire roast of pork; mix more with same proportions if necessary until no more will stick. Heat heavy-bottom pan to high, add oil, sear pork on all sides until very brown. Turn every minute for 10 minutes. Remove pork from pan, reduce heat to medium. Sauté onions & garlic in rendered fat until soft. Add enough stock to onions to fill half the pan: bring to a simmer. Return pork to pan & cover. Slowly simmer, turning every 15 minutes until pork is falling apart (2 hours). Remove pork from liquid; let rest until cool enough to handle. Turn heat to medium, reduce the liquid until it thickens. Shred pork by hand, removing fat, connective tissue & bones, all to be discarded. Add pork back into fully reduced stock to re-heat for service. Gather your favorite taco toppings, warm your tortillas, load 'em up & enjoy! | Spaghetti Squash Salad with Harissa ROASTED SQUASH: 1 spaghetti squash, 2t salt, 1T Harissa, 2t butter, 1 sage sprig. Heat oven to 400°. Split squash in half lengthwise, scoop out seeds and discard. Combine the butter, sage, salt & Harissa, then split evenly into the hollowed out cavities of the squash On a baking sheet covered with aluminum foil, place both halves of squash cut side down. Don't worry if the butter/Harissa mix falls onto the sheet. Bake for 30 minutes. Remove both pieces of squash into paper bag, then let rest/cool for 30 minutes. DRESSING 1T Pomegranate molasses, 1t sherry vinegary, 2T extra virgin olive oil. Whisk all dressing ingredients until emulsified Scoop out squash into bowl, break apart by hand until it looks like spaghetti. Toss squash in dressing with goat cheese, pomegranate & mint. FINSIH: ¼C mint torn, ¼C pomegranate seeds, ¼C goat cheese. Arrange squash salad on the plate, then drizzle with any left-over dressing. Sprinkle goat cheese & pomegranate on top. Finish with a dash of Harissa. | Chicken Stuffed with Lamb, Jaj ma'a hashwa with Harissa MARINADE: 1/4C XVOO, 1T salt, 1T garlic paste, 2T Harissa, 2T lemon juice, 2lb chicken skin-on. Mix oil, salt, garlic, Harissa & lemon juice, chicken: marinate 1 hr in fridge. JAJ SAUCE: 1T XVOO, ½C onion minced, 1T Harissa, 1T garlic minced, 2C tomatoes peeled & crushed, 4T mint dried, 1C lemon juice, 1C water. Sauté onion in oil until soft; add garlic & Harissa, sauté 3 mins. Add tomatoes, simmer 30 min. Add mint, lemon, water, season with salt, simmer 10 min. STUFFING: 1T XVOO, ¼C pine nuts, 1lb lamb ground, 1T Harissa. Sauté pine nuts in oil until golden brown. Add lamb, cook until browned; drain fat if necessary. Add Harissa, 1C Jaj sauce, cook until liquid absorbed, salt to taste FINISH: In heavy bottom skillet sear chicken skin down on medium until skin is golden. Turn, cook 2-3 mins. Add 3C Jaj sauce, bring to simmer. Arrange chicken on top of stuffing in casserole dish; pour sauce evenly over chicken.Bake covered at 350° until fully cooked 30 mins. Fresh mint garnish. |
