Archives for posts with tag: harissa

Bread and a combination of cheese, meat, vegetables, and spreads is absolute bliss to me.  This sandwich is so quick, I think everything was done in 15 minutes from start to finish.  My husband is having exams these days so he’s home for dinner then back to the library.  I’m on a deadline!  Sandwiches fit in perfectly with these “deadlines.”  No, he’s not at all a tyrant who will scream if dinner is not on the table, but I would just like him to maximize his study time.

I coated the shrimp in cornstarch, chili flakes, and salt and lightly pan fried them so that they would slightly resemble the shrimp in po’ boys.  MMMMmmmmMMMMmmm po’ boys, how I love thee.  I guess this is my ultra quick version of a po’ boy minus the remoulade and the french bread.  But, hey I had some sort of inspiration to lead me to this sandwich.

If you recall I used harissa in a salad. I wanted to spruce up the regular mayo but didn’t have the time to chop up herbs and the like, so a squeeze of harissa into the mayo created a really nice spicy mayo that I would make again the same exact way even if I had the time to chop herbs.  My favorite sandwich combination is arugula, tomatoes, avocado, and red onion.  I forgot the red onion in this one, though I have no idea how I did. :)  This turned out to be a triple decker club, hope you enjoy it!

This recipe is one of those recipes that you wonder why I would even post it because it’s so easy.  I feel like that when I watch some cooking shows and they teach you something anyone can do without thinking.  But this was really yum, so I wanted to share it with you. :)

Shrimp, Avocado, Tomato, Arugula, Harissa Mayo Club

Makes 2 sandwiches

Ingredients

1 pound peeled and deveined shrimp, tails removed

2 1/2 tablespoons corn starch

1/2 teaspoon red chilli flakes

1/2 teaspoon salt

handful of arugula

half an avocado, sliced

1 tomato, sliced

3 tablespoons of mayo mixed with 1 teaspoon of harissa paste

6 slices multigrain bread, or any bread of your choice (if you don’t want to add an extra slice of bread just use 2 slices)

2 tablespoons olive oil

Method:

Toss the shrimp with cornstarch, chili flakes, and salt.  Pan fry in oil about 3 minutes per side or until cooked.  Toast the bread and spread the harissa mayo on the bread (both sides or one side).  Add the shrimp and arugula to one layer and then tomato and arugula on the next layer of the triple-decker.  Cut across diagonally and serve.



Throughout the summer I love to eat salads.  When the fall rolls around we tend to leave the salad in the previous season and opt for heartier dishes.  However, the autumnal harvest can yield wonderful salad ingredients.  Apples, squash, pears, and beets pair beautifully in salads.  At the farmer’s market I found an abundance of squash.  I love the nutty, earthy, sweet flavors associated with squash.  It’s so versatile and comforting and I opted to pair its deep flavors with bright pomegranate.  I also thought the colors would look so vibrant together, reflecting fall foliage.  This salad is a joy to look at as well as eat.

I roasted the acorn squash so it would caramelize and soften like butter.  I added Manchego cheese so that its mellow and slightly salty flavor would complement the squash and also allow the pomegranate flavor to stand out.   I wanted to add Marcona almonds as well, but didn’t have them on hand so I  used plain old toasted blanched slivered almonds.  The Harissa vinagrette is simple and delicious and adds a piquancy to the overall smooth taste to the salad.  Harissa should be available in your grocery store, if not try a speciality store.

Winter Salad with Acorn Squash, Pomegranate, Manchego, Almonds and a Harissa Vinaigrette

Serves 4

Ingredients

5 ounces of baby arugula/baby spinach blend (or any greens you prefer)

1 small acorn squash

1/2 pomegranate, use as much as you want depending on the fruit’s size (reserve juice)

2 ounces Manchego cheese shaved with a vegetable peeler

1/4 cup toasted almonds (Marcona or slivered)

Salt

Pepper

Olive Oil

Method:

Preheat the oven to 400 degrees.  Cut the squash into 3-4 inch wedges.  Be very careful and use a sharp knife when cutting the squash because it is quite firm.  Toss it with salt, pepper, and olive oil and roast it in the oven for 45 minutes or until tender.  Cool slightly and remove the outer peel.  Next assemble the salad by plating the greens and lay the squash on top, sprinkle on pomegranate, cheese and almonds.  Add a some salt and pepper to taste.  Toss with vinaigrette.

Harissa Vinagrette:

Ingredients

1 clove garlic

1/4-1/2 teaspoon harissa paste (it’s spicy, so use your discretion)

4 tablespoons pomegranate juice that was reserved from the fresh pomegrante

1 tablespoon fresh lemon juice

1 teaspoon honey

1/4 cup olive oil

salt to taste

Combine all the ingredients except the olive oil in a blender then slowly steam in the olive oil until emulsified.  Toss with salad.

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