This Moroccan sauce made with fresh herbs, garlic and lemon is a great marinade or finishing sauce.
Use with meat or seafood
Toast coriander and cumin in a small dry skillet about 2 minutes, until fragrant.
Stir to keep from scorching.
cool coriander and cumin, and lightly crush with a heavy skillet.
Place coriander seeds, cumin seeds, garlic, lemon zest, lemon juice, paprika, salt, red pepper flakes, and dash of red Habanero sauce in blender and puree until mixture is very smooth
Add fresh cilantro, parsley, and mint.
Pulse until mixture is well blended but still textured.
keep in airtight container.
Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder.
The recipe changes from region to region within northern India, make it the way you like.
The flavors will be much stronger is fresh spices are used.
Rosebuds (found in Indian or Middle Eastern markets) can add an exciting floral note, you can use black cardamom, or fennel seeds . Once you taste the difference that this simple powder makes in your cooking, you will find it worth the investment of cupboard space.
As a rule (one that certainly gets broken all the time):
Garam Masala is only added at the last step of cooking, almost like a fresh herb, because it tends to become bitter if cooked too long.
In large saute pan combine all ingredients Except nutmeg and mace.
Heat over medium high heat stirring constantly 2-3 minute until cumin starts browning
Transfer to spice grinder, add nutmeg and mace.
Grind until powder is fine.
Store in airtight container
A truly delicious Middle Eastern Spice mixture.
Pairs well with Pita and oil, make a dip with Zaatar plain yogurt and olive oil.
stir all ingredients together in small bowl
This Pozole is made with hominy, just like the traditional version, just minus the pork.
Very delicious too.
Traditional version of Pozole, made with whole-kernel hominy. We use pork to enhance the flavor
Combine pork, salt and water in medium pot.
Bring to a boil, reduce heat and simmer gently until barely tender, about 20 minutes.
Remove from heat, let pork cool in liquid.
Drain still warm liquid into bowl, and set meat aside.
Put ancho chilies into cooking liquid,and soak for 20 minutes.
put chilies and liquid into blender, add garlic, oregano, and scotch bonnet sauce, puree until smooth.
In dutch oven over med-high, warm oil.
Add onion and saute until golden 10 minutes.
Add chili puree, hominy, and stock. (add more stock if needed for soup like consistency.
Stir in pork.
Bring mixture to a boil, reduce to low and simmer uncovered until tender 30 min.