I googled Harissa because even though I love hot spicy stuff, I was wondering how hot it might be to add to a goat cheese. I've only eaten it once and it was too hot for me, but the recipe to make it doesn't look like it's supposed to be 'that' hot.
Hostess gifts for Floridiansthe dots and will us is have ~ ~Here's some food items foreign to most Floridians -- some of them I've never ~heard before. Any of them travel well? ~ ~Awful Awfuls - Milk Shake from...
It looks like a condiment that I could add for couscous. By the way, the bulk couscous that I bought that had the instructions to microwave it; after reading feedback from this ng I decided to steam it. I steamed it 10 minutes, didn't break it up, and steam again for 2 minutes. But it was done, fluffy and good.
After discussing bulgar at the Mediterranean store, I decided to go with another brand bulgar there, and will give it another go at some date (it was vacuum-packed).
Hostess gifts for FloridiansOn Thu, 11 Aug 2005 11:11:10 -0400, Margaret Suran ~ ~ ~maxine in ri Vinyards ~Maxine, dear, is there a bakery or a chocolatier near you who makes ~something special...
* Exported from MasterCook *
Harissa Hot Chili Paste(Tunisia)
Recipe By : Paula Wolfert Mediterranean Cooking Serving Size : 1 Preparation Time :0:00 Categories : Mc Spice Mix
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces mild and hot chilies -- dried mixture of anchos, New Mexican and -- guajillos 1 clove garlic -- crushed with salt 1-4 teaspoon salt -- for above 1 teaspoon coriander -- ground 1 teaspoon caraway seed -- ground 1 red bell pepper -- roasted 1 teaspoon fine sea salt olive oil
Stem Seed and break up chilies. Place in a bowl and pour over boiling water. Cover and let stand 30 minutes. Drain; wrap in cheeseclothe and press out excesss moisture. Do the same for the red Bell Pepper. Grind chilies in food processor with garlic spices, red bell pepper, and salt. Add enough oil to make a thick paste. Pack the mixture in a small dry jar; cover the harissa with a thin layer of oil, close th with a lid and keep refrigerated. Will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.
Table harissa sauce.
Serve at the table as an accompaniment to meat or fish, the heighten the flavor of salads, or as an accompaniment to Tunisian couscous: Combine 4 teaspoons harissa paste, 4 yeaspoons water, 2 teaspoon olive opil, and 1 or 2 teaspoons fresh lemon juice in a small bowl and blend well makes 1-4 cup. **** (Don't know what guajillos are.) Dee Dee
Squat LobsterDuh'Wayne Boatwright What's so tasty about lobster... the claws and legs are sorta somewhat flavorful on their own, even the shell has flavor, but the tail is like ribeye, pretty blah...
