Text 21174, 125 rader
Skriven 2012-02-11 21:27:34 av Ruth Haffly (1:396/45.28)
  Kommentar till text 21108 av Dave Drum (1:18/200.0)
Ärende: Harissa ???
===================
Hi Dave,


 DD> A few comments ... there is a big difference between poblano and
 DD> Anaheim/NuMex/Big Jim type peppers. Poblanos are much wider and much
 DD> shorter. Anaheim chilies are long and slender and either green or
 DD> bright red. Poblanos ripen to a dark red that is almost black. When

 RH> OK, they were Anaheims. I always get the 2 mixed up if I don't see them
 RH> side by side. These were some a neighbor gave me.

 DD> dried they are referred to as "ancho" which, ground up is a main
 DD> ingredient in most chilli spice mixes. Used fresh, Poblanos are often
 DD> stuffed and fried as "Chilies Rellenos".

 RH> Thanks for the clarification. Short & fat are Poblano, long & thin(ner)
 RH> are Anaheims.

 DD> Ground chilies (the chipotle (smoked jalapeno), cayenne, and ancho)
 DD> were, at one time "peppers".  Bv)=

 RH> So what gives harrisa its heat?

 DD> I think you are being facetious ... but, as nearly everyone knows the
 DD> answer is chilies. There are as many variations of harissa as there
 DD> are people making it. But, the basics seem to be chilies, cumin,
 DD> coriander seed, salt and (maybe) black pepper, and some oil to make it
 DD> into a paste. Some add caraway, cilantro, bell pepper and especially
 DD> garlic.

I've got some powdered that I got at Lowe's a few weeks ago. It has a
nice heat to it. So far we've used it for small things (adding to
hummus, on eggs) but I'm going to pull out some chicken and sprinkle it
on there, then have Steve grill it. Served with tabouleh, pitas, etc,
should be a good meal. I'll have to find a recipe for their rice that
has pine nuts in it, don't know what else, but it is good too.


 DD> Military Intelligence is as much an oxymoron as "honest politician" or
 DD> "larger half" or "jumbo shrimp".

 RH> Some of the first do exist but they're hard to find. The 2nd exists
 RH> when a child divides something with a sibling and the 3rd refers to
 RH> large seafood. (G)

 DD> Hence the oxymoronic quality of the juxtaposition.  BvP=

 DD> Another that some consider an oxymoron is criminal lawyer - but I find
 DD> that to be merely redundant.

I don't know too many lawyers so I'll refrain from commenting. why is it
that so many politicians start out as lawyers?


 DD>       Title: Harissa
 DD>  Categories: Condiments, Chilies, Herbs
 DD>       Yield: 1 serving

 DD>       1 oz Dried red chilies
 DD>       1 cl Garlic; chopped
 DD>       1 ts Caraway seeds
 DD>       1 ts Cumin seeds
 DD>       1 ts Coriander seeds
 DD>            Salt
 DD>            Olive oil

 DD>   Soak chilies in hot water 1 hour. Drain well; pat dry.
 DD>   Grind to a smooth paste with garlic, spices and salt. Add
 DD>   enough olive oil to cover surface. Cover and store in a
 DD>   cool up to 2 months.

 DD>   From: http://www.recipesource.com

 DD>   Uncle Dirty Dave's Archives

 DD> MMMMM
 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Gabi’s Harissa
 DD>  Categories: Condiments, Chilies, Herbs
 DD>       Yield: 1 serving

 DD>       3    Red bell peppers
 DD>      10    Habaneros
 DD>       1 ts Cumin
 DD>       1 ts Ground coriander
 DD>       2 tb Olive oil
 DD>            Salt & pepper

 DD>   It reminds me of the harissa I made recently. It’s a
 DD>   classic Morrocan hot sauce, and many variations of it
 DD>   exist.

 DD>   The recipe goes something like the following: Stem and
 DD>   seed the bell peppers and the habaneros. Grill the bell
 DD>   peppers until well charred, about 15 minutes. Transfer to
 DD>   a bowl, cover with foil and let them "sweat" for 15
 DD>   minutes, then peel. Put the bell peppers flesh with
 DD>   everything else in the food processor, and process until
 DD>   smooth.

 DD>   Of course you can improvise: leave some seeds from the
 DD>   peppers, substitute tomatoes for one or all the bell
 DD>   peppers, using different chiles, etc... I added a few
 DD>   cilantro sprigs.

 DD>   Good luck, Gabi.

 DD>   Recipe By: Gabi Shahar - Tel Aviv

 DD>   From: http://www.recipesource.com

Going to grab them, and check my Israeli cook book for other uses.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... My mind is like a steel, uh... thingy

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)