SHRIMP AVOCADO SALAD WITH GRAPEFRUIT-GINGER VINAIGRETTE

Serves 4


INGREDIENTS
For Vinaigrette

• 1/4 cup fresh grapefruit juice (can also be made with orange juice)
• 2 teaspoons fresh lemon or lime juice
• 1/4 teaspoon finely grated peeled fresh ginger
• 1 teaspoon honey
• 3 tablespoon (or to your liking) extra virgin olive oil 
• for a different taste 1/2 a grated apple can be added
• salt and fresh ground pepper

PREPARATION

Blend all ingredients a day or a few hours ahead and refrigerate. Strain before mixing with the Salad.

INGREDIENTS

For the Salad:

2 pink or red grapefruit

• 3 lemon
• 2 firm-ripe Hass avocados
• 1 cup green beans blanched and cut in half (substitute with sugar snap or snow peas)
• 1/2 cup scallions cut into 1/4 inch slivers (green included)
• 1-2 Romain hearts washed and cut into 1/2 inch slices (can be substituted with baby spinach or arugula)
• 1 1/2 lb medium or large shrimp, deveined but with shells
• 1/4 cup cilantro cut into slivers
• 1/4 cup fresh mint leaves 
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• Optional:
• Thin slivers of hot chillies can be added to give it more of a kick!
• A variety of nuts (pine nuts, walnuts, hazelnuts, etc.
• Chives
• 2 tablespoon dried cranberries 
• Variety of micro greens (red beet, radish)
• Mango slivers
• Pineapple slivers
• Pomegranate seeds
• ... the variations of this salad is endless!
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• PREPARATION
• Prepare a bowl with ice water. Blanch the green beans in salt water for about 3-4 minutes (depending on size), strain and immediately transfer to ice water to chill. Remove and pat dry.
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Prepare a bowl with ice water. Cook the shrimp in salt water with lemon juice and 1 lemon cut in quarters until just cooked through for about 2-3 minutes. Do not overcook!! Strain and immediately transfer to ice water to chill. Remove shells including the tail. Cut in half lengthwise if necessary.

• Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Half enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use).
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• Just before serving the salad, quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.

Toss all ingredients except avocado with the vinaigrette in a large salad bowl, add avocado last.

Serve family style on the table or divide onto 4 plates.

Serve with slices of fresh baguette and olive oil to dunk.

Quartered lemon for extra lemon juice to squeeze onto the salad.

The ultimate "leftover" salad! BON APPETIT!!

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CHICKEN TAGINE WITH DRIED APRICOTS AND MINT

ingredients

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  Yields: 4 servings
  
  
  INGREDIENTS
  3-4 chicken breasts (depending on size), skin removed, each cut crosswise into 2 pieces
4-6 tablespoon olive oil
• 1 large onion, thinly sliced
• 3 large garlic cloves, minced
• 1 tablespoon minced peeled ginger
• 1 1/2 tablespoons sweet paprika
• 1 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon ground cinnamon
• salt and fresh ground pepper (preferably a pepper mix - black, white, green and pink)
• 6 cardamom seeds
• 2 cups (or more) vegetable bouillon (or chicken bouillon)
• 1 splash of dry white wine( optional)
• 1/2 cup canned or fresh diced tomatoes in juice
• 1/2 cup chopped fresh cilantro stems and leaves
• 1 lemon peel (without the white parts)
• 2 tablespoons (or more) fresh lemon juice
• 1 cup dried apricots
• 1/2 cup roasted, blanched almonds or walnuts (coarsely chopped)
• 1/4 cup sesame seeds (optional)

1/4 cup fresh cilantro

• 1/4 cup chopped fresh mint

PREPARATION

Mix the olive oil with  paprika, turmeric, coriander, cumin, cinnamon and fresh ground pepper and coat the chicken and let marinate for at 3-4 hours.

Cut the tomatoes into cubes, add a sprinkle of salt, lemon juice and lemon peel and let marinate for about 1 hour. 

Heat oil in heavy large pot (I use a tagine from Le Creuset, which has an enameled casts iron base and a glazed earthenware lid) over medium to high heat. Add onion, garlic, and ginger. When golden add the chicken pieces and cook until pieces are a little bit browned on both sides. Stir in tomato mix and 2 cups of broth and wine, cardamom seeds, add 1/2 of the apricots,  1/2 of the cilantro and bring to boil. Reduce heat, cover, and simmer for about 20-30 minutes (depending on the size of the chicken pieces)  or until chicken is done. Add the rest of the apricots and the almonds or walnuts and or sesame seeds and cook for another 5 minutes.

Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with chopped mint and cilantro.


Serve with Couscous or just simple Basmati Rice
Cucumber Mint Salad with Orange Blossom Water
Harissa

COUSCOUS

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• Yields: 4 servings
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• INGREDIENTS
• 2 1/2 cups couscous
• 1 teaspoons salt
• 1/4 cup extra-virgin olive oil
• 2 1/2 to 3 cups water

PREPARATION

Put couscous in a large wide bowl and toss with salt, then drizzle with 2 tablespoons oil, rubbing grains between your palms to distribute oil. Sprinkle couscous with 1 cup tepid water, rubbing to evenly distribute and breaking up any lumps. Sprinkle top portion of couscoussière (if using a colander or steamer, line with cheesecloth) with couscous in an even, loose layer without packing.

Set couscous over simmering broth and steam, uncovered, until steam rises up evenly over surface of couscous, about 10 minutes. Transfer couscous to cleaned bowl (reserving cheesecloth if using).

Let stand until cool enough to handle, then sprinkle with 1 cup water again and gently rub couscous between palms. Let couscous stand 10 minutes. Return couscous to top of couscoussière and steam a second time, uncovered, in same manner, until steam rises evenly over surface, then transfer to bowl again (reserving cheesecloth). Stir just enough water (1/2 to 3/4 cup) into couscous to make it come together when a squeezed handful holds its shape without cracking. Let couscous stand, uncovered, 10 minutes.

SCARY ISN'T IT??

BUT THERE IS ALWAYS INSTANT COUSCOUS, WHICH TAKES 5 MINUTES TO MAKE!!!

MOROCCAN CUCUMBER AND MINT SALAD

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• Yields: 4 servings
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• INGREDIENTS
• 1 large or 3 small cucumber
• 3 tablespoon extra virgin olive oil
• 2 tablespoon lemon juice
• 1/2  teaspoon orange blossom water, or to taste
• salt

leaves of 2-3 sprigs of mint, finely chopped

PREPARATION

Peel and slice (thin) or grate cucumber, add little salt and refrigerate for about 1-2 hours. Drain off the juices in a colander and then mix with the rest of all the ingredients.

HARISSA

INGREDIENTS
4 tablespoon marinated red thai chili peppers
(or 6 long fresh red chillies)
1 teaspoon coarsely ground caraway seeds
1 teaspoon coarsely ground cumin seeds
1 teaspoon cumin powder
3 medium garlic cloves
2 tablespoon tomato paste
1 tablespoon red wine vinegar (only if fresh chillies are used!!)
1 teaspoon smoked Spanish paprika
6 tablespoon extra virgin olive oil
salt and fresh ground pepper
Optional: 1 large red bell pepper, roasted, peeled and seeded

PREPARATION

Remove the tops of the chillies, then slice in half lengthways. Lay each chilli on a chopping board, cut-side up, and gently scrape away the seeds with a teaspoon and discard. If hotter Harissa is preferred, then use some of the chili seeds also.

Use a mortar or blend the chillies in a food processor with a pinch of salt, half of each of the spice seeds and the garlic cloves until smooth.

Add the red bell pepper (if used), the rest of the spice seeds, the tomato purée, the paprika, olive oil and vinegar (only if fresh chillies are used), and blend again until very smooth. 

Taste and season, if necessary, with more salt.

Wear rubber gloves and do NOT  touch your face!!!