keviniscooking.com

Harissa is a North African hot chili sauce commonly eaten in Morocco whose main ingredients are chili peppers, tomatoes and Paprika. This fiery red sauce is served as a condiment with many Tunisian dishes, particularly tagines. Though most closely associated with Morocco, Tunisia and Algeria it is a standard ingredient of North African cuisine. I’ve been to South Africa, Zambia and Zimbabwe, but the Northern countries are on the agenda as I love Moroccan food!

Recipes for harissa vary according to the household and region. Variations can include the addition of cumin, red peppers, garlic, coriander, and lemon juice. This is my take on it. Use sparingly, it is HOT.

• 12 jalapeno peppers
• 1 large red bell pepper
• 3 cloves crushed garlic
• 1 tsp caraway seeds
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/4 cup vegetable oil

In a hot frying pan toast the seeds until they start to smoke and give off aroma, do not burn. Next, cut off the stems of the jalapeno peppers, red bell pepper and discard the veins and seeds. Chop slightly and place in a food processor. Add the toasted seeds, garlic and oil. Puree until it resembles a nice paste.

Tags: caraway, coriander, cumin, jalapenos
Posted in Sauce | No Comments »

These are a great side dish for any BBQ main meat dish. Colorful, great flavor and simple. I like to serve these with a jalapeno mint jelly!

• 1 1/4 cups fresh corn kernels
• 1 cup finely chopped sweet red bell pepper
• 1 cup finely chopped green onions
• 1 tbsp finely chopped jalapeno rings
• 1 tsp ground cumin
• 1 1/4 cups flour
• 2 tsp baking powder
• salt and freshly ground black pepper to taste
• 1 cup of milk
• 1/4 cup vegetable oil

In a mixing bowl combine the corn kernels, red pepper, green onion and jalapenos. Sprinkle this vegetable mixture with the cumin, flour, baking powder, salt and pepper – stir to blend thoroughly.

Heat the oil in a large frying pan over medium high heat. Spoon the batter a 1/4 cup at a time, into the pan and cook the fritters about 2 minutes or until golden brown on one side. Turn and cook another 2 minutes.

Tags: corn, jalapenos, red peppers
Posted in Side Dish, Vegetable | No Comments »

This is another recipe made with fresh ingredients to create a simply delicious dinner. Made with fresh sea bass (or frozen from CostCo, which is a great source) that has been marinated in spices and grated lime. Add a spicy fruit salsa over the top of the grilled fish with a side of steamed vegetables and you are good to go.

Fruit Salsa

• 2 cups of fresh strawberries
• 1/2 cup chopped red onion
• 1/2 cup diced green bell peppers
• 2 tbsp vegetable oil
• 1 lime
• 2 tbsp chopped jalapenos
• 1/8 cup freshly chopped cilantro
• 1 tsp of sugar
• salt and freshly ground pepper to taste

In a mixing bowl whisk together the oil, juice from lime and sugar. Add the strawberries that have been rinsed, green tops removed and diced small. Chop the red onion, dice the green bell pepper and add to the bowl along with the remaining jalapenos and cilantro. Set aside to marinate for at least a half an hour.

Sea Bass

• 2 8oz sea bass fillets
• 1 lime
• 1/4 tsp cayenne pepper
• salt and freshly ground pepper

Grate the zest off of a lime and set aside. On a platter pour lime juice over top of each fillet. Crumble the lime zest over each sea bass filet and season with the salt and pepper. Top each with cayenne pepper. Let marinate for 15 minutes and start the barbecue. Grill each side for 4 minutes and top with fruit salsa. Serve with steamed vegetables seasoned with fresh tarragon and salt and pepper to taste. I tend to use fresh bell peppers, zucchini and celery as a combination.

Tags: fish, jalapenos, lime, sea bass, strawberries
Posted in Dinner | No Comments »