Monday, June 10, 2013

Pea, Pepper, Panisse

Red Pepper Harissa
Wash and dry off the peppers before you start peeling. Peel the peppers and place the peeling on a dehydrator tray and dehydrate at 102*F for about 8 hours. After the peelings are dry grind in a coffee grinder until powder and season with salt. After the peppers are peeled filet the peppers and cut into a small dice. In a pan add your peppers, olive oil (about half way up the cut peppers), minced garlic, chopped rosemary, honey, salt and pepper. Cook the mixture for about 2 hour on a very low flame. After done cooking add sriracha and banyuls vinegar to your liking. You can serve it hot your cold.

English Pea Panna Cotta
Red Pepper Harissa
Red Pepper Powder
Marcona Almonds
Chick Pea Panisse
Salted Cucumber
Pea Shoots