Harissa-Roasted Turkey Breast and Stuffing

I know it is the week before Thanksgiving, but I decided to make turkey anyways. However this recipe for Harissa-Roasted Turkey Breast and Stuffing from The Soul of a New Cuisine, from Marcus Samuelsson is nothing like the traditional turkey we will have for Thanksgiving. An entire African dinner is something we have never had before.

This dinner presented a few challenges. I had to make the harissa from scratch . . . I couldn't find quinces at the store so I substituted apples in the stuffing. I also made the suggested Beet-Ginger Chutney as an accompaniment which is suggested by Marcus Samuelsson. Yes, I spent the afternoon in the kitchen, but the end results were very tasty and nothing like any of us had ever had before. AND there are bunches leftover!

Harissa-Roasted Turkey Breast (6 to 8 servings) One 6-pound bone-in turkey breast (skin on) Salt and freshly ground black pepper 4 garlic cloves 2 cinnamon sticks 1/2 medium yellow onion, finely chopped 1 cup Harissa Stuffing

Preheat the oven to 400 degrees. Rinse the turkey under cold water and pat dry. Sprinkle on all sides with salt and pepper. Stuff the garlic cloves, cinnamon sticks, and onion into the neck cavity, and seal it closed with a wooden skewer or toothpick. Generously rub the harissa over and under the skin.

Place the turkey breast skin side up on a roasting rack in a roasting pan and cover with foil. Roast, basting occasionally with the juices that accumulate in the bottom of the pan, until and instant-read thermometer inserted into thickest part of the breast reads 160 degrees and the juices run clear, about 1 1/2 hours. during the last 20 minutes of cooking remove the foil to brown the skin. Let the turkey rest for at least 20 minutes before carving.

Serve with stuffing and Beet-Ginger Chutney.


Stuffing
1/4 cup olive oil, divided
2 Tbsp. lightly crushed almonds
1/2 loaf white bread, cut into 1-inch cubes (about 4 cups)
2 medium parsnips, peeled and cup into 1-inch cubes
2 cinnamon sticks
3 garlic cloves, cut in half
3 shallots, cut into 1/4-inch dice
2 quinces, peeled, cored, and cut into 1-inch cubes
1 Tbsp. Harissa
1 cup chicken stock
1/2 cup orange juice
1 Tbsp. honey
2 tsp. chopped thyme
1 tsp. salt
1/2 cup raisins
1 Tbsp. chopped parsley

Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the almonds and bread crumbs and saute for 5 minutes, or until golden brown. Remove from the heat and set aside.

Heat the remaining 2 tablespoons olive oil in a Dutch oven or other large pot. Add the parsnips and cinnamon sticks and saute for about 5 minutes. Add the garlic, shallots, quinces, and harissa and saute until the garlic is golden, about 5 minutes. Stir in the chicken stock, orange juice, and honey, reduce the heat to low, and simmer for 15 minutes.

Add the thyme, salt raisins, and almonds and bread cubes and stir until well combined. Cook over low heat, stirring frequently, until heated through. Stir in the chopped parsley.

# 53: African Spice - Harissa

Food and Wine's 100 Tastes to Try in 2007 lists African spices and tea as #53:

What happens when intellectuals get together to save native plants, develop local business and help impoverished communities in Africa? They launch a line of spices and herbal teas called Mpuntu. The vanilla-scented mondia whitei spice is exotic; the lemongrass tea from Zambia is soothingly familiar (asnapp.org).

I could not figure out how to order anything from the listed website but I was lucky to find several African spice mixes in The Soul of a New Cuisine by Marcus Samuelsson. I made a batch of Harissa which Marcus describes as "a fiery red paste that can be found in virtually every Tunisian kitchen. It's the hottest spice mix in the region." And spicy it is! I used it for his Harissa Roasted Turkey and Stuffing recipe. I'm not sure what else I would use it for - the cookbook suggests an accompaniment to couscous or as a flavoring for spice and stews.

Harissa (makes 1 1/4 cups) 3/4 cup olive oil 2 garlic cloves, minced 1 tsp. ground caraway 1 cup mild chili powder 1 Tbsp. ground coriander 1 tsp. salt 2 Tbsp. chopped mint

Heat the oil in a small saute pan over medium heat. When the oil shimmers, add the garlic and saute until golden, about 4 minutes.

Remove the pan from the heat. Add the caraway, chili powder, coriander, salt and mint and stir to combine. Let cool.

Store in an airtight container in the refrigerator for up to 2 weeks.

Beet-Ginger Chutney

I have just discovered the wonder of chutneys! I have never made a chutney before and have never really even ordered some in a restaurant. I am big on salsa though and am a big fan of the veggie/saucy flavor enhancer it can be. So when Marcus Samuelsson suggested serving this Beet-Ginger Chutney as a side to his Hariassa-Roasted Turkey, I decided to take his advice.

This would be a great addition to the Thanksgiving table instead of cranberries. I personally really enjoy beets and rarely cook anything with them so I was excited to work with this vegetable. The end result sweet due to the honey and sugar, but the beets are still solid and have a natural taste.

Beet-Ginger Chutney (makes 2 cups) 2 Tbsp. olive oil 4 shallots, finely chopped 4 garlic cloves, minced Two 3-inch pieces ginger, peeled and sliced 4 beets, peeled and cut into 1/2-inch cubes 2 Tbsp. honey 4 cardamom pods 2 thyme sprigs 2 Tbsp. sugar 1 Tbsp. unsalted butter 2 cups chicken stock 1/2 tsp. salt

Heat the oil in a large deep saute pan over high heat. Add the shallots, garlic, ginger and beets, reduce the heat to low, and saute for 10 minutes, stirring occasionally.

Add the honey, cardamom, thyme, sugar and butter and stir over low heat for 1 minute. Add the chicken stock and bring to a simmer. Reduce the heat and simmer until beets are tender, 45 to 50 minutes.

Remove the cardamom, thyme, and ginger from the chutney and stir in the salt. Let cool.

Store in an airtight container in the refrigerator for up to 2 weeks.

African Inspired Egg Sandwich

Another great recipe from Marcus Samuelsson's The Soul of a New Cuisine cookbook. I spent yesterday getting caught up on episodes of his show, Inner Chef, which I had recorded on Tivo. Marcus Samuelsson is a genius with seasonings.

An egg sandwich probably isn't the most glamorous recipe to make, but I really wanted to try this one just because it is Marcus Samuelsson's version. And also because I liked his story about egg sandwiches being breakfast street food in Africa. I made them for lunch, not breakfast.

I rarely make sandwiches. I firmly believe that I can get a much better sandwich at Quizno's than I can make. However this egg sandwich with all the fixing's, including the chili mayo that I made from scratch, was pretty impressive!

Egg Sandwiches (4 servings) Ingredients: 2 tomatoes, thinly sliced 1/4 head iceberg lettuce, shredded 1 small red onion, sliced 1 small red onion, cut into 1/4-inch diced 6 large eggs 3/4 cup milk 1/2 teaspoon chili powder 1/2 teaspoon salt 2 tablespoons canola oil 2 tablespoons Chili Mayonnaise 1 baguette, split lengthwise and cut into quarters

Instructions:
Combine the tomatoes, lettuce, and sliced onion in a bowl. Set aside.

Whisk the eggs, diced onion, milk, chili powder, and salt together in a separate bowl. Heat 1 tablespoon of the oil in a large saute pan over high heat. Add half the egg mixture and stir until the eggs are set, then flip and cook on the other side until golden brown. Transfer to a warmed plate and repeat with the remaining eggs.

Spread a thin layer of mayonnaise on the cut sides of the baguette. Divide the eggs in half, and put on the bottom halves of the bread. Top with the tomato, lettuce and onion and serve

Chili Mayonnaise

Who would have ever thought that I would make my own mayonnaise. Isn't it all very Martha Stewart of me? However, it was called for as a condiment for the egg sandwiches and it sounded good so I really wanted to try it. And it was much easier than I ever thought it would be.

Chili Mayonnaise (makes 3 cups) Ingredients: 1 cup plus 1 tablespoon olive oil 1 tablespoon roughly chopped blanched almonds 2 garlic cloves, minced 2 serrano chilies, seeds and ribs removed, chopped 1/2 teaspoon chili powder 3 egg yolks 1/4 cup fresh lime juice 2 teaspoons red wine vinegar 3/4 cup canola oil Salt and freshly ground black pepper

Instructions:
Heat 1 tablespoon of the olive oil in a small saute pan over high heat. Add the almonds and garlic and saute, stirring frequently, until golden brown, about 3 minutes. Lower the heat, and the chilies and chili powder, and cook just until the chilies begin to soften, about 2 minutes. Remove from the heat and set aside to cool.

Transfer the chili mixture to a blender, add the egg yolks, and blend well. Add the lime juice and vinegar and blend well. With the blender running, add the oil in a thin, steady stream and blend until well incorporated. Season with salt and pepper.

Store in a tightly covered container in the refrigerator for up to 3 days.

Blackened Shrimp with Mango Couscous

This is a super-yummy dinner combination. I found the Blackened Broiled Shrimp recipe in the Winter 2007 issue of Taste of South magazine. I realized that I have not had "blackened" anything in a long time and have never made it before. It was easy enough, just sprinkle on some seasoning and pop under the broiler.

Blackened Broiled Shrimp (Serves 6 to 8) Ingredients: 32 large shrimp 1/2 cup peanut oil or vegetable oil 3 tablespoons Vanns Blackened Seasoning 1 lemon, cut into wedges Louisiana-style hot sauce (optional) Instructions: Preheat the broiler. Shell and devein the shrimp, leaving tails on. Brush shrimp with oil and sprinkle with blackened seasoning. Broil for 2 minutes per side, until shrimp are pink and opaque. To serve, squeeze lemon wedges over shrimp and season with a few dashes of hot sauce, if desired.

To accompany the blackened shrimp I decided to make Mango Couscous from The Soul of a New Cuisine by Marcus Samuelsson (which is quickly becoming my new favorite). This is an excellent couscous that can stand alone as a light meal. Imagine the smell of mango, jalapeno and garlic being sauteed in olive oil. It tastes as good as it sounds. The flavors and textures are complex between sweet mango and raisins, fresh tomatoes and lime, and a bit of spice from the jalapeno. I absolutely love it.

Mango Couscous (4 servings) Ingredients: 1 cup couscous 2 tablespoons olive oil, divided 1 garlic clove, minced 1 mango, peeled, pitted and cut into 1-inch cubes (about 1 cup) 1 jalapeno chili, seeds and ribs removed, finely chopped 1/2 cup raisins 1 ripe tomato, chopped Juice of 1 lime 1/4 cup loosely packed small cilantro sprigs, chopped 1/4 cup loosely packed small parsley sprigs, chopped Salt Instructions: Prepare the couscous according to the package directions. Set aside. Heat 1 tablespoon of the olive oil in a large saute pan over high heat. Add the garlic, mango, and jalapeno and saute until the mango begins to color lightly. Stir in the remaining tablespoon of olive oil, the couscous, raisins, tomato, lime juice, cilantro, and parsley and toss to heat through. Season with salt. Serve hot or at room temperature.

Spiced Egg Salad

Oh man, this is ANOTHER really surprising recipe. I don't eat egg salad. And I surely don't make it. But I just cracked open The Soul of a New Cuisine by Marcus Samuelsson and this recipe for Spiced Egg Salad jumped out at me. This cookbook is filled with recipes for African cuisine. I am still very unfamiliar the spices, cooking techniques and even common foods. I think I have only tried African food one time and I let the waiter suggest something. It seemed like a perfect starting place for me because it is full of ingredients that I am familiar with (except for the bird's eye pepper, but I just used a jalapeno). There are no special sauces or spice mixtures I needed to make.

This is not your typical egg salad! No yellow creamy and tangy sauce. This is made with fresh global ingredients. The tomatoes make it refreshing. The eggs make it fulfilling. Peanuts add crunch and the spices add flavor. The cilantro and lime add the perfect finish. I hard-boiled the eggs the night before to save some time, but it is pretty quick to put together (buying fresh tomatoes and onions already diced would make it even faster). I love that it is served a room temperature. I think it's going to taste even better when I bring it for lunch tomorrow because the flavors will have been melding together a bit more.

I'm sure you can make a sandwich out of this, but I just ate it plain. I didn't want the bread to dull any of the flavoring. But I think it would go really, really well with a whole-wheat pita.

Since my first recipe turned out so well, I'm really excited for this book. Yesterday they announced that The Soul of a New Cuisine has been nominated for a James Beard Foundation Award in the International category (I wrote an article listing all the nominees at PaperPalate.net).

Spiced Egg Salad (4 servings) 1/4 cup olive oil, divided 1/4 cup unsalted blanched dry-roasted peanuts 1 bird's eye chili, seeds and ribs removed, finely chopped 2 small red onions, finely chopped 3 garlic cloves, minced 1 tablespoon paprika 1/2 teaspoon ground ginger 1 1/2 teaspoons chili powder 5 hard-boiled eggs, peeled and chopped 2 tomatoes, chopped 2 teaspoons chopped cilantro 1 tablespoon soy sauce Juice of 1 lime 1/2 teaspoon salt

Heat 2 tablespoons of the olive oil in a large saute pan over low heat. Add the peanuts and saute until golden, about 5 minutes. Stir in the chilies, onions, and garlic and saute until the onions are translucent, about 5 minutes. Add the paprika, ginger, and chili powder and cook until fragrant, about 2 minutes. Transfer to bowl.

Gently fold in the eggs, tomatoes, cilantro, soy sauce, lime juice, the remaining 2 tablespoons olive oil, and the salt. Serve at room temperature.

#97: A Spoonful of Honey

"The only reason for being a bee is to make honey.
And the only reason for making honey is so I can eat it."

Winnie the Pooh

Did anyone know that the bees from Africa make honey? When I think of African Bees I think of Killer Bees. One too many late night movies I suppose. Well, I'm glad they do because Zambezi Organic Forest Honey is really something special.

Hidden in a lush forest at the source of the mighty Zambezi River lives a special honeybee that feeds only on flowering trees. Gathered using sustainable methods, our traditional beekeepers help to preserve the forest as well as the bees.

I do not know much about honey and I am certainly no honey connoisseur. I purchase a bottle of honey from the local grocery store from time to time, mostly when it is called for in a recipe. When I have it in the house I sometimes add it to tea. The only reason I bought this special honey is because it is part of my project to taste each item on Food & Wine's 100 Tastes to Try for this year. #97 on the list is African Honey. Zambezie Honey was the recommended honey from Food & Wine.

I used this honey when I made Corn Bread with Scallions. However the honey flavor was not very noticeable in that recipe. So to really try it, I had to be like Winnie the Pooh and just stick my paw in a take a taste. It is so good! Ever since I have been having a finger full each night, straight out of the jar.

Honey has become all the rage lately. It is coming is all sorts of flavors and from all parts of the world. In fact, I just ordered some Lavender Honey from Spain at Tienda.com earlier today. Zambezie honey is made in Africa. I purchased this 16-ounce jar online from Zambezie's website for $9.95.

Zambezie Organic Forest Honey honey has so many things going for it. It's organic so it comes from pure sources. The bees live wild in the forests near the Zambezi River of Africa. Since the bees are in their natural habitat, they do not feed on anything except their natural diet of wild flowers. Their website describes the taste: "You first discern a pleasant woodsy aroma, with hints of toasted caramel. The taste is slightly spicy, with subtle tangs of red currant. The warm amber hue is reminiscent of sunrise over the African forest." Doesn't that just sound delicious? I'm not the only one who thinks so . . . Kate from Kate in the Kitchen also gave it a positive review.

Have any of you tried or heard of any other interesting honey's lately? Also, does anyone have any creative uses for honey?