Harissa

Right now I can't get enough of our Harissa aioli or our harissa in general. I put it on a lot of things I eat for meals. A staff favorite is our harissa aioli with our french fries. While it traditionally is very spicy, ours is not. We try not to kill our guests with heat. Anyway, I hadn't posted any recipes in a while so I hought I'd share ours. Make this at home and it will keep for a good while. you will find endless uses for it. Burgers, Chicken, fish etc.

Harissa

Piquillo pepper	150 G
Tomato Paste	100 G
Cumin	50 g
Coriander	50 g
Carraway	50 g
Crushed Red Pepper	15 G
Salt	20 G
Smoked paprika	20 G
Lime Juice	3 ea
Olive Oil	300ml

Toast cumin, coriander, and carraway. Grind in the spice grinder until powder. Grind Crushed Red pepper until powder. Place all ingredients in the food processor and puree until super smooth.

HAPPY BIRTHDAY!!!!!!!!

Today is my wife's birthday. No I won't reveal how young she is but we have a pretty long running tradition. Due to my chosen profession it is hard for me to be at home on a regular basis. Especially for birthday's. So every year I cook my beautiful wife a delicious french toast breakfast. I use nice crusty bread and dry it out overnight. My french toast batter is similar to a crepe batter allowing for a slightly thicker crust. Instead of maple syrup I top it with vanilla creme anglaise and mixed berry coulis.

So HAPPY BIRTHDAY SARAH!