| Harissa is a paste from North Africa with all the | | | | 1. Process chilies, garlic, salt, seeds and mint leaves in |
| flavors of the Mediterranean; cumin, coriander, | | | | food processor until smooth. |
| caraway, mint and chilies. It is great as a marinade | | | | 2. Reserve 1 Tbsp olive oil and add remaining oil to |
| for grilled lamb, beef, chicken or fish. You can make | | | | chili mixture in a steady stream while processor is |
| this with fresh Serrano, cayenne or Habanera chilies. | | | | running. |
| If you're growing chilies in your garden, put up a | | | | 3. Spoon harissa into a glass jar and drizzle with |
| batch of harissa while they're fresh. If you prefer a | | | | reserved oil to cover. Seal and refrigerate. |
| milder harissa, use red Ancho chilies (ripe poblano | | | | Grilled Salmon with Harissa Yogurt Sauce |
| chilies). There certainly is no reason why you couldn't | | | | Ingredients:o 1 lb of salmon steaks or fillets, 1 inch |
| make this Moroccan paste with chipotle peppers | | | | thick, cut into 4 portionso 1 Tbsp Harissa paste |
| (smoked red jalapeno peppers) also. The smoky | | | | (recipe above)o 1 cup yogurt (Greek style)o 2 Tbsp |
| tones would add another flavor dimension. | | | | honeyo 1 Tbsp orange juiceo 2 tsp orange zesto 2 |
| The yogurt in the sauce recipe given below will tame | | | | tsp grated fresh ginger (use micro-plane grater)o 1/2 |
| the heat of the chilies and the honey and cinnamon | | | | tsp cinnamon (Saigon cinnamon from McCormick's |
| will add a touch of sweetness which will also help to | | | | Gourmet Collection) |
| caramelize the surface of the salmon when cooking. | | | | Method: |
| There's just enough orange juice to give it a sour | | | | 1. Salt and Pepper salmon fillets. Fold thinnest end of |
| note and balance the rest of the flavors. | | | | each fillet to the top of the fillet so that each fillet is |
| Harissa and yogurt makes a tasty dip for sesame | | | | relatively the same thickness from end to end. |
| coated lamb meatballs. Check out Cat Cora's recipe | | | | 2. Combine remaining ingredients in a small bowl and |
| video at McCormick Gourmet. Chicken tenderloins can | | | | whisk to incorporate. Remove 4 Tbsp of sauce for |
| be marinated with the harissa and grilled on skewers. | | | | marinade. Chill remaining sauce until serving time. |
| Harissa marinated flank steak grilled with fresh | | | | 3. Spoon marinade over top and skin side of each |
| eggplant and bell peppers is especially tasty served | | | | salmon fillet. Let sit for 20 minutes. |
| with your favorite couscous, Mediterranean black | | | | 4. Place fillets, skin side down, on grill 6 inches from |
| bean salad and fresh figs with yogurt and honey. | | | | heat source and cook for 3-5 minutes on each side, |
| Harissa paste is super easy to make, there's no | | | | until both sides are golden brown, turning once. Do |
| cooking, and is best made a couple days before | | | | not over cook. The center of each fillet should be |
| using. It will keep in the refrigerator up to 6 weeks. | | | | pink to red depending upon your preference. Cooking |
| This recipe makes about 1-1/2 cups. It may be | | | | it well will dry it out. |
| doubled or tripled and spooned into hot sterilized jars | | | | 5. Serve with a dollop of chilled sauce and garnish |
| up to 1/2 inch from rims. Cover with 1 Tbsp olive oil | | | | with chopped mint if desired. |
| before sealing and refrigerate. This makes an unusual | | | | Notes: |
| hostess gift or gift for your favorite foodie. | | | | 1. You may grill on a flat iron or a non-stick skillet. |
| Ingredients for Harissa Paste:o 1 cup fresh red chilies, | | | | Drizzle 1 Tbsp olive oil on a hot grill or non-stick skillet. |
| seeded, veins removedo 3 garlic cloves, crushedo 1/2 | | | | When oil is hot but not smoking place fillets on grill, |
| tsp sea salto 3 tsp coriander seedso 3 tsp cumin | | | | skin side down. Cook as instructed above. |
| seedso 1-1/2 tsp caraway seeds (or fennel seeds)o 1 | | | | 2. Dried chilies may also be used to make the Harissa |
| 4 cup fresh mint leaves (or 2 tsp dried mint flakes)o | | | | paste; just soak dried chilies in hot water to cover |
| 1/2 cup olive oil | | | | for 20 minutes and drain. Process as directed. |
| Method: | | | | |