Harissa

I don't know what kind of strange magic happens when I make this harissa...it's really spicy and yet somehow it doesn't hurt my wimpy tongue or make me gag and cry, which is what usually happens when I eat the really hot stuff (not pretty). But I just can't get enough of this. If you've never had harissa, it's a traditional African condiment that you can put on/in almost anything (vegetables, chickpeas, chicken, fish, steak, lamb, pork, soups/stews, sandwiches). Here it is slathered on a beautiful grilled swordfish steak. Mmpf. I've been known to just dip some nice crusty bread in it. I've also been known to eat frosting with a spoon, but that's another post.

HARISSA

Yield: 3/4 to 1 cup

4 to 6 oz. bird’s eye chiles (or other very hot peppers), seeded and stemmed

12 cloves garlic, peeled

1/2 cup chopped fresh cilantro

scant 1/2 teaspoon salt

1 tablespoon dried mint

1 tablespoon ground coriander

1 tablespoon ground cumin

1/2 cup extra virgin olive oil

1.      Place the chiles, garlic, cilantro, salt, mint, coriander, and cumin into a blender or food processor. Process until thoroughly mixed.

2.      Add some olive oil, one tablespoon at a time, and process until the mixture is very moist, but still thick. Taste and add adjust salt.

3.      Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top. 

4.      Each time you use the harissa, make sure that the top surface is covered with a layer of oil before you put it back in the refrigerator. Keeps in the refrigerator for 6 months (with layer of oil on top). When you run out of harissa, you can use the oil for cooking other dishes.

Serving suggestions:

Great served with chickpeas, chicken, fish, steak, lamb or pork. Try putting a dollop in soups or stews.  Also nice on sandwiches or straight up on bread.

barely adapted from allrecipes.com (submitted by NORMM1)

hot peppers, garlic and cilantro

There were no bird's eye chiles at the store, so I went with
1 jalapeño and 2 habaneros. It's hard to say exactly how
many chiles to use since the heat varies. So you'll need to use
your best judgement, based on the type of hot peppers you buy.

everything in the food processor (except olive oil)

I don't think the addition of dried mint is
traditional, but it works (trust me). This stuff rocks.

mixed

oil added

This recipe is a paste (sometimes
harissa is made thinner, as a sauce).

storing with a layer of olive oil on top

glopped on grilled chicken

glopped on grilled swordfish

.

Lime-Cilantro Butter

Recently I posted a recipe for corn with mint-feta butter and claimed I usually eat my corn-on-the-cob plain. I was telling the truth, but I can understand why you'd be doubtful (considering this photo of corn glistening with a fresh coat of lime-cilantro butter). But I didn't make the lime-cilantro butter for this corn at all, but rather as a topping for the ultimate snack food, popcorn.


It's been a while since I tested out a new popcorn flavor. I have to say, while lime-cilantro might not be the latest, greatest taste sensation to hit popcorn, it's pretty good. It does need to be made fresh though (I noticed the butter definitely loses something after a day or two in the fridge). Give it a try. And if you don't like the idea of drizzling it over your popcorn, I suppose you can always do something freaky, like spread it on your corn.

LIME-CILANTRO BUTTER

Serves 12

1 stick unsalted butter, softened
1 teaspoon lime zest

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 cup chopped fresh cilantro

_______________________________________________________________________

Combine all ingredients in a medium bowl and mix well.

adapted from ‘Lulu Powers Food to Flowers: Simple, Stylish Food for Easy Entertaining’ by Lulu Powers

zesting limes (I didn't use all this zest just for this recipe)

cilantro

mixing everything

lime-cilantro butter

pouring melted lime-cilantro butter on air-popped popcorn
(of course you can pop yours any way you want)

.

Cilantro Coconut Rice

This rice was really delicious...I can only imagine how much better it would have been if I'd added the jalapeño (the spiciness combined with the sweetness from the coconut...mmm). It kills me because I know I bought one, but I couldn't find it anywhere. I think I accidentally threw it away (it wouldn't be the first time I've done that with something small). I once threw out a brand new eyeliner (still in the bag from the drug store), then bought another one to replace it and accidentally threw that one away too. True story. It would be funny if it wasn't so ridiculous. (Just kidding, it's pretty funny.) Anyway, good rice!

CILANTRO COCONUT RICE

Makes 5 servings

2 1/2 cups basmati rice (10 oz.)

1/3 cup sweetened flaked coconut

1 1/2 teaspoons finely chopped peeled fresh ginger

1 1/2 teaspoons finely chopped fresh jalapeño, including seeds

1 1/2 teaspoons + 1 tablespoon coconut oil or vegetable oil

2 cups water (or 1 cup coconut milk + 1 cup water)

1/2 teaspoon salt

1 cup packed fresh cilantro sprigs

2 scallions, chopped (1/2 cup)

1.     Put oven rack in middle position and preheat oven to 350° F.

2.    Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.

3.     Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.

4.     Cook ginger and jalapeño in 1 1/2 teaspoons oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/4 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.

5.     Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.

6.     While rice cooks, pulse together toasted coconut, cilantro, scallions, and remaining 1 tablespoons oil and 1/4 teaspoon salt in a food processor until finely chopped.

7.      Add cilantro mixture to cooked rice and stir gently until combined well.

slightly adapted from Gourmet, April 2004

soaking the rice strengthens it (which keeps
it from breaking down during cooking)

coconut before toasting

coconut toasted

scallions

cilantro-coconut-scallions

cilantro-coconut-scallions mixed

knob of ginger

ginger cooking (without the jalapeño)

cooked rice (I used brown basmati, which did take a little longer)

mixing cilantro mixture into the rice

rice ready

.