Harissa Shrimp with Chermoula & Preserved Lemon
1 pound shrimp (about 20)
For the harissa
1/4 cup cumin seeds
1/4 cup coriander seeds
4 small dried chile peppers
2 garlic cloves, peeled and finely chopped
2 to 3 tablespoons olive oil
In a heavy, dry skillet over medium heat, stir seeds until fragrant and a shade or two darker, 3 to 5 minutes.
Pound seeds in a mortar to a rough powder. Add chile peppers and pound until flaky. Stir in garlic and salt to taste. Gradually add olive oil until a runny paste is formed. Store in an airtight container; keep refrigerated until ready to use.
For the chermoula
1 bunch mint leaves
1 bunch fresh cilantro
1 small clove garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon honey
½ teaspoon smoked paprika
1 jalapeño, seeded, deveined and minced
3 tablespoons olive oil
1 tablespoon red-wine vinegar
2 lemons juiced
3/4 teaspoon coarse salt
1 preserved lemon, rind only
Place all ingredients in the jar of a blender along with 1/3 cup water. Blend until smooth.
Marinate shrimp in the harissa for up to 5 hours in advance.
Heat grill pan to medium high. Brush grates with oil. Place 2 shrimp onto each skewer. Grill shrimp for about three minutes on each side until opaque. Serve with the chermoula dipping sauce.
Image / Aubrie Pick for San Francisco Magazine
Pickled Beet Toast with Ricotta & Beet Green Salsa Verde
1 pound beets
¼ cup red wine vinegar
¼ cup water
Salt & pepper
1 bunch tarragon
Red wine vinegar
Baguette for toast
Preheat oven to 350*
Clean the beets and greens in a bowl of cold water. Put the greens aside for the salsa verde. Place beets in small oven proof pan and sprinkle with salt, pepper and a splash of olive oil. Add vinegar and water to the pan and seal tightly. Bake for about 1 ½ hours until beets are cooked through. Discard cooking liquid, cool, peel and dice into small pieces.
Chop shallot finely, sprinkle with salt and add a splash of vinegar to macerate. Chop the beet greens and tarragon leaves finely and add to the shallots with enough oil to create a simple sauce.
Season your ricotta with the zest of 1 lemon, good olive oil, salt and pepper. I like to add a touch of crushed chili flake.
Cut baguette into slices and toast. Spread the ricotta on the toast, chopped beets and finish with beet green salsa verde.
Juanita’s Summer Sangria (by Kevin Hoskins)
2 bottles Sancerre blanc
8 ounces Giffard Crème de Pêche de Vigne
8 ounces cognac
4 ounces freshly squeezed lemon juice
Mix all the ingredients in a large Cambro container. Cover and refrigerate overnight. Transfer into a pitcher and pour into tall glasses filled with ice.
Thanks to Munchies and Mouthfeel Magazine (follow links for stories) for taking a look into my Naked Dinner Parties. This June the images along with a few recipes will turn into “Cookbooks”.
I’ve always loved Traci Des Jardin – as is evident in one of my first ever blog posts here at JuanitaEatsOut. This article over at Forbes rings true of her down-to-earth approach in the kitchen and dining room. Click the image to hop over to Forbes.
I’m sure you’ve asked yourself a dozen times what’s the best way to make friends with a hot-tattooed ginger guy. Well, I can only tell you how to do it from experience. First, help them get an apartment in San Francisco when they decide to leave The Big Apple – then invite them over to your place for a Naked Cocktail Party. That’s just what I did after Dan Fettig reached out to me on Facebook looking for housing. He has over 24K followers on Instagram and by the looks of the pics on his profile you would think he was born wearing only a jockstrap and a pair of heels. I recently got him tuxedoed up when I invited him out on a fancy date. We did some shopping together with Jackson at Sui Generis Consignment – let’s just say I carried my ‘Sugar Mama’ purse. He cleaned up real nice, was the perfect date and won me over with his smile and giggle – both which could break your heart – so be warned gays.
Dan answers my foodie questionnaire here:
What is your favorite dessert?
Pie with rocky road ice cream – DUH!!!
What restaurant would you call home?
There was this place in Chelsea that was my go-to, no matter how terrible the dates were the food was always amazing – Pepe Giallo on 10th Avenue.
What is the strangest or most inspiring thing you’ve ever eaten?
Eating shark was definitely a different one.
What was your favorite breakfast cereal as a kid?
Oreo O’s – DUH!!!
What is your favorite food to pig-out on after the club?
This is gonna sound gross – but I usually have pickles and drink the juice! It’s good to get that sodium back and I’m usually alone – so the smell isn’t an issue.
Tuxedo shopping with Dan and Jackson.
Dan and I at Powerblouse at Powerhouse. Image by Shot In The City
Last week I found these gorgeous Blood Tangerines at Whole Foods – tangy and sweet. I decided to make a tart with them by incorporating them as a curd.
My favorite tart dough because it is unforgivable!! It won’t get tough from rolling and doesn’t shrink when you bake it. The texture is very similar to a cookie.
1 stick + 1 Tablespoon unsalted butter, room temperature
1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1 egg yolk
1 1/4 cups unbleached all-purpose flour
Beat together the butter, sugar and salt with an electric beater or stand mixer until creamy. Add the vanilla and egg yolk and mix until combined. Add the flour until the dough comes together. Shape into a flat round disk and refrigerate until firm.
Roll the dough out between two pieces of flour dusted parchment paper big enough for your 10-inch tart pan – so about a 12-inch round. Don’t worry if the dough breaks when you are transferring it to the tart pan – like I said this dough is very forgiving and you can just gently press and piece it in.
Pre-bake the tart shell at 350* for about 25 minutes until slightly golden.
While the tart is baking start making the curd. I added the zest of a Meyer Lemon I had for a little extra flavor.
Grated zest of 3 Blood tangerines
6 tablespoons Blood tangerine juice
3 tablespoons water
1/2 cup sugar
1 stick butter
1/4 teaspoon salt
3 whole eggs
3 egg yolks
Place the zests, juice, water, sugar, salt and butter in a saucepan and heat slowly over low heat until the butter melts. Whisk all the eggs together in a bowl and slowly start to drizzle all of the warm mixture into the bowl. Pour back into the saucepan and constantly stir and scrape over low heat until thickens about 5 minutes. Strain through a sieve directly into the pre-baked tart shell and spread evenly.
Top with 3 pints of raspberries. Gently warm some apricot jam and use it to glaze the tart. Chill until the curd is firm about 3 hours.