Archives for posts with tag: Lemon

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Harissa Shrimp with Chermoula & Preserved Lemon

1 pound shrimp (about 20)
Skewers

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
Salt
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

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The Juanita MORE! Cocktail – Available at QBar/SF

Pablo knows how to squeeze my lemons.

It’s a popular drink on the cocktail menu. And it’s absolutely delicious! Created by bar manager Dana Gleim and served exclusively at QBar/SF – home to Booty Call Wednesdays and a host of other hot party nights, this cocktail was designed with my tastes in mind. I’ve been a whiskey and ginger gal for quite a long time. And I love to start my night off with one of these refreshing drinks. You can stop into QBar any night of the week and order one of these specialty cocktails up. Or, for those of you that consider yourself a master mixologist – you can just follow the recipe here.

The Juanita MORE! Cocktail
4 blackberries / plus one for garnish

1/4 of a freshly squeezed lemon juice

2 ounces of Jameson Irish Whiskey

3 dashes of Angostura bitters

Splash of Bundaberg ginger beer
Ice

Gently muddle the blackberries in a pint glass. Squeeze the lemon juice into the glass and add the Jameson and bitters. Shake well and double-strain over a tall iced glass.

Bartender Pablo straining the muddled blackberries.

Top with Bundaberg ginger beer and garnish with a blackberry.

Drink and enjoy!

The Juanita MORE! Cocktail