Jan-Feb-2016_Final-1-4-16-attempt2

ISRAEL

Green Chili Zhoug Yields 1 cup or 12 servings WHAT YOU WILL NEED 1 bunch cilantro, chopped ½ bunch parsley, picked and chopped 6 small Serrano chili peppers ½ teaspoon cumin, ground ¼ teaspoon cloves, ground ¼ teaspoon sugar ¼ teaspoon cardamom, ground 2½ teaspoons kosher salt 1 clove garlic 2 teaspoons extra virgin olive oil 3 tablespoons water ¼ cup + 4 teaspoons distilled white vinegar Pinch orange zest HOW TO PREP Place all ingredients in a food processor and pulse until it is a fine puree.

Louisiana Shrimp Shakshouka Serves 6 WHAT YOU WILL NEED 1 cup yellow onions, julienned 1 cup cherry tomatoes, sliced 1 clove garlic, minced 1 cup bell peppers, julienned 3 cups tomato sauce, San Marzano 1 tablespoon kosher salt 4 each Jerusalem artichokes, boiled until tender 1 cup fava beans, blanched and peeled 6 whole eggs 6 large Louisiana Shrimp, Peeled and deveined 1 bunch green onions thinly sliced Salt to taste HOW TO PREP

photo by Graham Blackall

Heat a large cast iron skillet with ½ cup of olive oil over medium heat. Once the oil begins to smoke, add the cherry tomatoes and blister in the oil for 1 minute until golden brown. Once the tomatoes are blistered, add the onions, garlic, bell peppers, Jerusalem artichokes and fava beans to the pan. Cook over high heat for 2 minutes until all of the vegetables are tender but not turning golden brown. Add the tomato sauce and salt. Bring to a simmer and crack the eggs into the pan in different areas and layer the shrimp in the areas the eggs are not. Place a cover on the pan and cook until the egg whites have set but the yolk is still runny. Remove the lid and pull the pan from the heat. Sprinkle all of the sliced green onions on top. Dollop the green chili zhoug on top (recipe below), drizzle on a little extra virgin olive oil and serve with warm pita bread.

To become a member visit wwwsouthernfoodways.org.

ROUSES.COM 23