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  • Harissa Sauce



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    Harissa Sauce

    Course salad
    Cuisine Tunisian

    Prep Time 20 minutes
    Cook Time 15 minutes

    Servings
    servings


    Ingredients

    Course salad
    Cuisine Tunisian

    Prep Time 20 minutes
    Cook Time 15 minutes

    Servings
    servings


    Ingredients


    Instructions
    1. Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.

    2. Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.

    3. Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.


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  • Japanese Ginger Salad Dressing



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     Japanese Ginger Salad Dressing
    Course salad
    Cuisine Japanese
    Prep Time 5 minutes
    Servings
    cups(1 1/2)
    Ingredients
    Course salad
    Cuisine Japanese
    Prep Time 5 minutes
    Servings
    cups(1 1/2)
    Ingredients
    Instructions
    1. In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.
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  • Grilled Marinated Shrimp



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     Grilled Marinated Shrimp
    Course entree
    Cuisine Japanese
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Japanese
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
    2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
    3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
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  • Tomato and Avocado Tartare



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     Tomato and Avocado Tartare
    Course 前菜
    Cuisine Mexican
    Prep Time 40 minutes
    Servings
    Ingredients
    Course 前菜
    Cuisine Mexican
    Prep Time 40 minutes
    Servings
    Ingredients
    Instructions
    1. Cut 2 avocados into small cubes and mix with lemon juice.
    2. Blanch the tomatoes, peel and cut into small cubes. Cut the onion into small pieces.
    3. Place the diced tomatoes and onion in a colander, sprinkle with salt and let drain for 15 minutes.
    4. Mix the avocado cubes, tomatoes, pine nuts and onion in a bowl. Sprinkle with 3 table spoons olive oil and 1 table spoon Vinegar.
    5. Divide among 4 glasses or ramekins refrigerate.
    6. To serve, unmold on plates, garnish with shavings parmesan
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