They're coming!!!!!!

LESS THAN A MONTH TILL THE FIRST MORELS ARE POPPING!

Some new stuff! + Habanero Harissa

Got some new stuff these past couple of weeks.



Fresh meals solutions in Toronto has hooked me up with a thermal controller and a a nice cooker for sous vide applications.

Capital appliance and BBQ here in Ottawa hooked me up with a 18.5' Weber smokey mountain cooker to deal with my ongoing addiction to BBQ and outdoor cooking. More pics and recipes with both of these units to come!










Habanero Harissa!!!

I love everything chili! Ive been developing a bunch of chili condiments over the last couple years and thought I would share a few with you. Here is one of my newer ones. I find myself putting a bit of this in everything! Caramelized onions, yogurt, marinates, bbq sauces etc... its so good!

• 250g Red Savina habenero sub other habs if necessary (deseeded)
• Salt to taste (yes you have to taste it! sucker)
• 1 tbsp agave nectar optional
• 1tbsp caraway seeds (toasted and ground)
• 1tbsp cumin seeds (toasted and ground)
• 1 tsp black cumin seeds (toasted and ground)
• 4 garlic cloves (small cloves)
• 100g roasted red pepper
• 1 tbsp tomato puree (I use homemade but store bought is fine)
• 1 tbsp red wine vinegar
• 2 tsp smoked paprika
• 4 tbsp olive oil
• ½ preserved lemon (skin only finely chopped)

Combine everything but olive oil , preserved lemon and paprika in a blender or food processor and run till smooth. Scraping down the sides of the bowl as needed. I needed add a bit more tom puree to make a smooth sauce. When completely smooth, fold in olive oil, preserved lemons and paprika, adjust the seasoning.