Text 21108, 121 rader
Skriven 2012-02-10 07:47:25 av Dave Drum (1:18/200.0)
  Kommentar till text 21070 av Ruth Haffly (1:396/45.28)
Ärende: Harissa ???
===================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> bell; poblano type (may have been Anaheim); and serrano. Spices
 RH> included a breath of chipotle pepper, cayenne pepper, ancho pepper, bit
 RH> of salt and fresh ground cumin.

 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?

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

 DD> through the surf to kill people. I was a member of the parent service
 DD> of the Marines. They did our bidding.  Bv)=   Well, mostly.

 RH> No comment; remember Steve was Army. (G)

 DD> IIRC he was in the Oxymoron branch of the Army.   Bv)=

 RH> He was MI--but there's a lot of super smart folks in that field. IIRC,
 RH> you toured the NSA museum in 07 when Dale & Gail hosted the picnic.

 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)

Hence the oxymoronic quality of the juxtaposition.  BvP=

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

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

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

      1 oz Dried red chilies
      1 cl Garlic; chopped
      1 ts Caraway seeds
      1 ts Cumin seeds
      1 ts Coriander seeds
           Salt
           Olive oil
 
  Soak chilies in hot water 1 hour. Drain well; pat dry.
  Grind to a smooth paste with garlic, spices and salt. Add
  enough olive oil to cover surface. Cover and store in a
  cool up to 2 months.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

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

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

      3    Red bell peppers
     10    Habaneros
      1 ts Cumin
      1 ts Ground coriander
      2 tb Olive oil
           Salt & pepper
 
  It reminds me of the harissa I made recently. It’s a
  classic Morrocan hot sauce, and many variations of it
  exist. 

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

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

  Good luck, Gabi.

  Recipe By: Gabi Shahar - Tel Aviv
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
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