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~Casablanca~ Recipe

Ingredients

How to make it

  • ~ For the.... " Play it again Sam" ~
  • Brown the Merguez Sausages in oil until brown...keep warm.
  • In a bowl place the chili peppers with the boiling water and let soak for 30 minutes.
  • Drain.
  • Blend up...add vinegar,garlic,salt,paprika,sugar,and pepper...blend well,and finely...adding the oil and blend to emulsify.
  • Taste and adjust...Harissa should be quite spicy and thin enough to pour.
  • Serve immediately with the well cooked Merguez Sausages,on a roll with sliced fresh tomato,cucumber,green olives and drizzle the Harissa over top.
  • Note: You will want a Wine with the exploding of the grape from with in...such as 'Guerrouane Rouge Trois Domaines' A wine that has a deeper,heavier flavor will pair with more intense food.
  • ~ For the ... " Here's looking at you kid" ~
  • Place the saffron thread in a bowl and soak for about 10 minutes.
  • Remove the skin from Six chicken pieces,breasts...you will be taking wing a little later on.
  • You will want to Cook this for at least one full hour.
  • Place the breasts,oil,butter,stock,onion,garlic,ginger,and salt in a saucepan,cover...bring to a boil.
  • Reduce heat to low and cook,occasionally spooning the liquid over the chicken,until it is cooked through and the juices run clear when tested with the back of a fork.
  • Remove onion and discard.
  • Add olives and lemon zest,simmer,uncovered for about 5 minutes.
  • Place the chicken in a deep dish,pour the cooking juices over top,and garnish with the fresh lemon slices
  • Serve with a couscous.
  • Note: You will want a wine to mellow out with...such as 'Alsatian Now & Zen'.A wine that feels light in your mouth will pair nicely with lighter food.
  • ~ "Of all the gin joints,in all the towns,in all the world,she walks into mine" ~
  • "PROVIDENCE"

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The Cook

22566 TX

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