The 4th and all it's Food Glory plus Green Harissa

I had way too many burgers this weekend and maybe my fair share of sausages, oh and don't get me started on all that corn on the cob. Guess it's the weekend to do it! Made Green Harissa Cous Cous, I'll definetly be using that Harissa in other stuff.  Brought a whole another dimension to what would be an oh so ordinary cous cous dish.

Here's what was cooking at the loft this weekend, plus a few pics from Picca , one of the newest LA restos.  Green Harrissa recipe follows...


Roasted those tomatoes for 4 hours on 200  F, so sweet!



Mini Burgers of Turkey Tzatziki and Beef, Caramelized Onions, & Roasted Tomatoes

Burgers, Green Harissa Cous-Cous, Roasted Potato Salad

Grilled Corn with Cotija Cheese, Chili Powder, Butter, Lime

Needed some veggies, Tuscan Kale White Bean Soup - all week- lunch!

Pisco Sours at Picca

Churros at Picca, one of the best I've had

Green Harrissa

This can be used for a marindae or even as a dip.  Found this recipe in Bon Appetit but toally doctored to this:

1/4 cup    Green Onions, chopped

1 bunch   Cilantro, chopped

1/2 cup    Arugala

1-2 clove  Garlic

1/2 teasp  Coriander, ground

1/2 teasp  Cumin, ground

1/4 t         Chili powder

Pinch       Red Pepper (optional)

1/4 cup    Olive Oil

to taste    Salt & Pepper

1.  Blend in food processor all ingredients until paste-like. 

2.  Taste, season with salt and pepper.