I’ve heard of rose harissa but never have actually tasted rose harissa before. Then I came across a recipe for cabbage with rose harissa. The funny thing about finding that cabbage with made with rose harissa recipe was that it is by Ixta Belfrage who is a cook and cook book author and has worked for Yotam Ottolenghi in his Test Kitchen. The Cabbage with rose harissa in the ingredients for the recipe doesn’t have a rose harissa recipe to it. I guess you can purchase jarred rose harissa or find a recipe and make it yourself. I found Yotam Ottolenghi’s Master Class Recipe for Rose Harissa on www.Masterclass.com . I had the majority of the ingredients that this recipe needs but I had to make a few minor changes or substitutions. Rose petals was the only ingredient that I omitted. To my surprise Rose Harissa taste very different from regular harissa. You do taste rose in the background but it isn’t gross. The peppers are much more bold in rose harissa than from regular harissa. Regular harissa has a nice roasted pepper flavor enhanced with warm spices and some heat. Rose Harissa is deeper flavored and sort of smoky but also with a little heat.Serving size is difficult to determine. I don’t know if you want a small amount to spread on part of a pita or if you want enough to cover a kabab or a steak. This made enough to fill a small bowl. I’ll guesstimate around 8 servings.

Ingredients for around 8 servings

2 oz dried guajillo chilies

1 oz chili powder (I used mild)

5 garlic cloves

2 teaspoons cumin seeds

1 Tablespoon coriander seeds

1 1/2 teaspoons caraway seeds

1 Tablespoon tomato paste

1 1/2 teaspoons sugar

1 teaspoon smoked paprika

1/2 teaspoon paprika

2 Tablespoons lemon juice

1 Tablespoon rose water – divided

4 Tablespoons apple cider vinegar

4 oz extra virgin olive oil

1 teaspoon sea salt (I used my homemade smoked pecan sea salt)

Directions

In a hot pan toast the chilies and garlic till charred. Put the chilies in a heat proof bowl.

Cover the chilies with boiling water. Let them soak 30 minutes. If you have a blender chop up the chilies after the 30 minute soak and blend. If you don’t have a blender you can scrape out the insides. You should discard the stem, core, and seeds. Set to the side.

Add the cumin, coriander, and caraway seeds to a hot pan and toast till fragrant. Either blend or use a mortar to the seeds when cool. Blend or pound the seeds with the chilies, garlic, tomato paste, paprikas, and sugar.

Add the lemon juice, half of rosewater, vinegar, oil, and salt. Add rest of rose water.

To preserve this you can add another 4 Tablespoons of oil if desired.

ENJOY!!!!

A Special THANKS!!!! To Yotam Ottolenghi and Master Class so I could come up with what I got here!

By accident I came up with an amazing finish to soy sauce eggs. I came across a recipe by the amazing Momofuku for Soy Sauce Eggs. I have made ramen eggs before and these are similar…BUT I had to make changes due to the ingredients I had that did differ. Long story short…these eggs came out tasting more like soy sauce eggs….and that is ok because that is what they are but I do prefer the taste of ramen eggs…so I added a few layers of flavors that make these eggs FORKING DELICIOUS.

Ingredients for 6 servings

6 large eggs

water to boil eggs

1/2 cup water

1 Tablespoon molasses

2 Tablespoons sherry vinegar

1/2 cup soy sauce

ichimi togarashi – to taste

2 Tablespoons mayonaise

2 Tablespoons yuzu marmalade

1 heaping Tablespoon dijon mustard (or to taste because every brand does taste different I used Amora Dijon)

optional cilantro leaf or sliced scallions to finish

Directions

Put on a pot of water to boil. You need enough water to cover the eggs. Lower eggs carefully in the boiling water. They will need 6 1/2 minutes to 7 minutes to get jammy.

You need an Ice bath for the eggs. In a large bowl fill it halfway with ice and add some water. Let the eggs rest in there around 30 minutes.

While the eggs are cooling off…….In a small mixing bowl mix together the 1/2 cup water, molasses, sherry vinegar, and soy sauce. Set to the side.

In a small bowl mix together the mayonnaise, yuzu marmalade, and dijon. This gets set in the refrigerator because you won’t need this for four hours.

By now the eggs are chilled and you can peel them. Put the eggs in a Ziplock gallon bag and pour in the soy sauce mixture. Squeeze out air from the bag and refrigerate for four hours. You should turn the bag occasionally.

When ready to serve cut the eggs in half. Sprinkle a little bit of ichimi togarashi, add a little yuzu dijon mayonnaise and a cilantro leaf or sliced scallions.

I think everyone will enjoy these eggs. I do Thank Momofuku for inspiring me to come up with this!

A found a recipe in Cook’s Country Magazine for Miso Black Cod that was developed from Nobuyuki “Nobu” Matsuhisa. He has 40 restaurants worldwide and also writes cookbooks so I thought that this should be a good recipe. I don’t have good fresh fish by my house so I picked up a bag of frozen sea bass that I hope is ok. It looked and smelled better than most frozen fish that I try. The Cook’s Country version broils the fish but I have an electric broiler that doesn’t cook evenly so I’m just roasting the fish. I also used less soy sauce because liked the flavors and wanted to cut the salt a little.

Ingredients for around 4 servings

1 cup white miso

2/3 cup white sugar

1/3 cup mirin

1/4 cup sake

2 Tablespoons soy sauce

1 Tablespoon roasted sesame oil

4 6-8 oz filets of fish – preferably with skin

optional – pickled ginger for serving

optional – sliced scallions for serving

Directions

Whisk the miso, sugar, mirin, sake, soy sauce and oil together in a medium bowl. Pat the fish dry and place the fish in a gallon Ziplock bag. Pour the miso mixture into the bag with the fish and squish the fish around the miso. squeeze out the air and seal the bag. Refrigerate 8-24 hours and turn bag occasionally.

Set oven to 350F on a middle rack cook fish until it’s at least 125 degrees F (around 15 minutes.

Or you can broil fish skin side down on a lightly oiled pan. 8 inches from broiler for 8-12 minutes.

You might want to finish with pickled ginger and scallions.

A Special THANKS!!!! To Cook’s County Magazine so I could come up with what I got here.

This is a slight twist on the tuna salad that I make most often. I put it together real fast and didn’t really measure but it extra easy to prepare. I didn’t have anything fresh green at home so I thought my Italian Chili Crisp would be really good here and WOW it really works! BTW- The Italian Chili recipe I used is on my site but I did notice that some jars of Italian chili crisp might be found in some stores these days. I made 4 servings.

2 – 6oz bags of drained light tuna

1 medium onion – skin removed, cut in half, sliced extra thin

1 medium apple – remove core, cut in wedges, slice each wedge extra thin

1 lemon – the fresh squeezed juice and fresh zest

1 small jar 6oz artichokes drained light chop if needed

small handful of olives (10-12) remove pits if there, rough chop

2 Tablespoons capers

1 slightly heaping teaspoon Italian chili crisp

1 can (around 15oz drained and rinsed three times beans (today I used canolini)

good splash extra virgin olive oil

good splash balsamic vinegar

Some scallions or chives – sliced thin

Directions

Everything goes in a large mixing bowl. Mix and serve!

It’s DELICIOUS!

ENJOY!!!!

I needed a new idea for green beans and one of my go to chefs that I look up is Richard Blais. He is a cookbook author, restauranteur, and former Top Chef Competitor. I’ve been to his restaurant Juniper and Ivy and it was amazing. I’ve also tried the Crack Shack Restaurant in Las Vegas and it was very tasty too!

This recipe is very simple and easy. It has a flavor combination that I never thought of…..garlic, HORSERADISH, and sun-dried tomatoes with green beans. I made only a few changes. I doubled the amount of sun-dried tomatoes because I thought it needed more. I increased the amount of chili flakes because I used Aleppo chili flakes that are milder but with a better taste. I also thought that savory was a better tasting herb than parsley for green beans so I finished with savory. It’s always difficult to determine portion size because some people want a tiny portion and some want a larger portion. To me this looks like 8 dinner side servings.

Ingredients for around 8 servings

2 lb green beans – cleaned and trimmed

1/4 cup garlic – ground to paste

1/4 cup prepared horseradish

1/2 cup sun-dried tomatoes in oil – cut into strips

4 Tablespoons butter

1 Tablespoon red Aleppo pepper flakes

2 Tablespoons savory leaves

Sea salt – to taste

fresh ground black pepper – to taste

Directions

Boil green beans 5-7 minutes or until tender.

In a separate pan cook remaining ingredients till fragrant and then toss in green beans. Add salt and pepper to taste. Finish with savory.

A Special THANKS!!! To chef Richard Blais for sharing his really GREAT recipe so I could come up with what I got here! Who knew garlic, horseradish, and sun-dried tomatoes what such a great combination on green beans!