Recipes

  • May 04, 2020

    T’Bikhas with Squash

    By Joan Ballweg

    INGREDIENTS

    2 onions, peeled, cut into thin slices
    ⅔ cup olive oil
    ½ cup garbanzo beans (chickpeas), drained
    1 Tbsp. tomato paste
    Salt and pepper to taste
    1 Tbsp. Harissa Paste
    1 tsp. paprika
    1¼ lb. butternut squash, peeled, cut into large cubes
    2 tomatoes, peeled, cut into large cubes
    1 small chili (Serrano, Jalapeno, or Cayenne), cut into small pieces
    5 oz. fava beans
    2 cloves garlic, crushed

    INSTRUCTIONS

    1.Sauté onions in olive oil.

    2.Add garbanzo beans and tomato paste, and mix well

    3.Add salt and pepper to taste.

    4.Add Harissa Paste and paprika.

    5.Cover with water and cook, about 25 minutes

    6.Stir squash, tomatoes, and chili into the saucepan. Cook 20 minutes.

    7.Add garlic and cook 5 minutes.

    8.Pour t’bikhas into a deep dish

  • May 04, 2020

    Chakchouka

    By Joan Ballweg

    INGREDIENTS

    2 Tbsp. olive oil
    2 green, red, or yellow bell peppers, deseeded, sliced
    2 onions, sliced
    4 merguez sausages, sliced
    4 large tomatoes, peeled and quartered
    Salt and pepper to taste
    1 tsp. Harissa Paste

    INSTRUCTIONS

    1.Heat oil in a pan.

    2.Add peppers and onions and sauté until nearly soft.

    3.Add sausages and cook 3 minutes.

    4.Stir in tomatoes.

    5.Season with Harissa Paste, salt, and pepper to taste.

    6.Cook slowly until the vegetables have blended, 8-10 minutes.

    Serve in bowls.

  • May 04, 2020

    Hong Kong Flank Steak

    By Joan Ballweg

    INGREDIENTS

    Marinade
    ¼ cup soy sauce
    ¼ cup dry sherry
    1 Tbsp. fresh ginger, minced
    1 Tbsp. garlic, finely minced
    1 Tbsp. Chili Pepper Oil
    1 Tbsp. honey
    1 Tbsp. rice vinegar
    Salt and pepper to taste

    1 2-lb. flank steak
    2 Tbsp. fresh flat-leaf parsley, chopped (for garnish)

    INSTRUCTIONS

    1. Combine marinade ingredients in a shallow bowl

    2. Add the flank steak; coat well.

    3.Marinate covered for 8-24 hours in the refrigerator, turning once or twice.

    4. Remove from the refrigerator and from the marinade 30 minutes before grilling. Scrape off all bits of ginger and garlic.

    5. Cook over high heat on a well oiled grill, 3 inches from the heat source, about 4 minutes per side for medium-rare meat.

    6.Remove to a cutting board and let rest for 10 minutes.

    7.Slice thinly on a diagonal, and arrange on a platter.

    8.Garnish with parsley.

  • May 04, 2020

    Grilled Corn with Chili-Lime Butter

    By Joan Ballweg
    Grilled Corn with Chili-Lime Butter

    INGREDIENTS

    Chili-Lime Butter
    ½ cup unsalted butter, at room temperature
    3 cloves garlic, minced
    ½ tsp. 7 Blend Hot Chili Pepper Seasoning
    1 pinch paprika
    1 pinch ground cumin
    2-3 Tbsp. fresh cilantro, chopped
    Salt and pepper to taste
    1 Tbsp. lime juice (juice from ¼-½ lime)

    1 Tbsp. olive oil
    4-8 ears of corn, husks and silk removed

    INSTRUCTIONS

    1.To start the chili-lime butter, mix butter and garlic in a bowl until well blended. Work in 7 Blend Hot Chili Pepper Seasoning, paprika, cumin, and cilantro until well mixed. Add salt and pepper to taste. Add lime juice and mix again.

    2.Cover and refrigerate for at least 30 minutes to blend the flavors. Let sit at room temperature for about 30 minutes before serving. If the lime juice separates out upon standing, stir to blend.

    3.Prepare a fire in a charcoal or gas grill.

    4.Meanwhile, mix olive oil and 1 Tbsp. of chili-lime butter in a small bowl using a fork to blend well. Spread or brush the mixture lightly onto the corn.

    5.Grill ears of corn, turning as needed. They should be evenly cooked through, lightly charred in some places and golden in others, but not heavily scorched, 5-6 minutes. The kernels should taste tender and sweet but also have the scent of the fire.

    6.Transfer corn to a platter and serve at once with the remaining chili-lime butter, salt, and pepper.

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