Harissa

slabs pork spare ribs, 11 pounds • each flaked seasalt, pepper, cumin • large navel orange for zest and juice • harissa paste, home made • star thistle honey • charcoal chimney with mesquite charcoal

spicy dried red chilies • red chilies with mild heat - I use dryed smoked in hot water for 10 mins • garlic • tomato paste • ground cumin • ground coriander • paprika smoked • cayenne pepper • salt • sugar • lemon juice • olive oil •

dried New Mexico or Guajillo chiles (or a mix with spicier chiles like de Arbol or Chipotle) • jarred roasted red peppers (about 2 large peppers, drained, rinsed, and patted dry) • tomato paste • large garlic cloves, peeled • caraway or fennel seeds (optional) • ground coriander • ground cumin • smoked paprika • cayenne pepper (optional for a milder taste) • sea salt, or to taste • white wine vinegar (or apple cider vinegar) • extra virgin olive oil (plus more for storing; skip for a low-fat version)

boneless Chicken thighs, 1/4 pound each,stuffed with garlic and harissa • Small boiled yukon Potatoes • boiled sweet potato • brown Crimini button mushrooms • onion quarters • apple quarters • boiled beet quarters • tomato quarters • Meyer Lemon quarters • Harissa seasoning • Garlic • chimney charcoal briquets •

Harissa Pepper Lemon Sauce • olive oil • garlic • flaked seasalt • whole young chicken, 4 lbs., cut the ribs along the backbone on both sides with kitchen scissors, use backbone, wingtips, neck, organs for bouillion

large fresh yellow Meyer Lemons, about one pound, quartered • small fresh green Mozambi limes, about 1/4 pound, quartered • large fresh green poblano peppers, about one pound, roasted • each coriander, cumin, caraway seeds, black mustard seeds, fennel seeds • turmeric • flaked seasalt

sardines (i swear by matiz!) • harissa paste • preserved lemon (minced) or 1/2 lemon juiced and zested • cinnamon • cumin powder • honey • salt and pepper to taste <3

container low fat cottage cheese • large eggs • bag frozen spinach, cooked and squeezed of all liquid • chopped, sliced mozzarella • freshly grated Parmesan cheese • salt • ground pepper mix • garlic powder • harissa • olive oil

beef short ribs (simmering cut, bone-in or boneless) • harissa paste (adjust to spice level) • garlic, smashed • small onion, chopped • ground cumin • smoked paprika • dried oregano • salt • apple cider vinegar or lime juice (for brightness) • beef broth (or 2 cups water) • corn tortillas • Shredded mozzarella, Oaxaca cheese, or Monterey Jack •

ground beef • garlic cloves (grated) • red onion (grated & squeezed) • spicy harissa • salt • onion powder • garlic powder • sumac • pitas/flatbreads • Seedless cucumber (grated & squeezed) • Greek yoghurt • Garlic clove (grated) •

Double 8 Cattle Company Fullblood Wagyu Hanger Steak • Medium Roasted Red Bell Pepper (You can use a pre-made roasted pepper, or you can blacken a red bell pepper over a flame. Continue reading for instructions) • Dried Guajillo Chiles (stemmed and seeded) • Dried New Mexico Chiles (stemmed and seeded) • Caraway Seeds • Coriander Seeds • Cumin Seeds • Cilantro Stems • Grapeseed Oil • Kosher Salt • Garlic Cloves (minced) • Fresh Lemon Juice •

Double 8 Cattle Company Fullblood Wagyu Ground Beef • Water • Harissa (chef used the Mina brand) • Panko Bread Crumbs • Cilantro (leaves and stems, chopped finely) • Large Shallot (finely minced) • Garlic Cloves (finely minced) • Eggs (beaten) • Hot Paprika • Ground Cumin • Ground Coriander • Flat Leaf Parsley (leaves only) •

Make the tandoori smoke for taste and color: • clarified unsalted butter • hardwood chips • Make the tandoori marinade: • each ginger, garlic, mild red pepper, sweet paprika, smoked paprika, cumin, cardamon, mustard, turmeric, himalayan black salt, optional garam masala powder • peanut oil • greek yoghurt • lime juice • powdered turmeric • Marinade the tandoori cauliflower: • 2 cauliflower steaks 3/4” thick, from the center of the vegetable, microwave 1 minute • tandoori Marinade, brushed on both sides •

dried garbanzo beans, makes 1 1/2 cups when soaked overnight • dried fava beans, makes 1 1/2 cups when soaked overnight • cold water • croutons • harissa • fresh farm eggs • peeled garlic cloves • fresh lime wedges • cumin • caraway • flaked seasalt • pickled onion •

whole 5 pound organic fresh young chicken with all organs, room temperature, deboned, makes 4 pounds of meat and organs and 1 pound of soup carcass • harissa to rub on the skin • For the stuffing: • All chicken organs: Gizzard, liver, heart • thin shaved parma ham slices • Thin cheddar cheese slices • Sweet pepper, scrubbed, slivered • thin fresh green asparagus, whole • Carrot, slivered • mild red Onion, slivered • Beansprouts • Chicken trimmings for stirfry flavor •

Fresh Fried oyster mushrooms sauteed in olive oil with 1 Tbs ghee butter • Large Fresh big chicken thigh with fresh parsley, 2 stalks chopped celery and Tsp harissa lemon pepper spice for soup • fresh steamed artichokes with garlic aoli sauce: fresh farm egg, Tbs olive oil, 1/2 Tsp each taragon, garlic, sweet paprika powder, red wine vinegar, dijon mustard, cup of grapeseed oil • farm grown leg of lamb, plus 2 pound lamb shoulder, 4 cups baby arugula • garlic confit, Tsp each thyme, dijon mustard, rosemary, 2 Tbs each chopped olives, chopped tomatoes, greek yoghurt • Baked Brabant Potatoes and boiler onions: 2 cups Siberian fingerling Potatoes, 2 cups boiler onions, cover with boiling water, 4 Tbs unsalted butter, 1/4 Tsp flaked seasalt • Handmade dark chocolate truffle Easter eggs: 400 ml condensed milk, 4 Tbs cocoapowder, 4 Tbs unsalted butter, 4 Tbs chocolate sprinkles • Pear William liqueur for the dark chocolate dessert • California Red Cabernet Sauvignon wine • After dinner drink: eggnog liqueur • Farm baked sour dough french bread

Chicken Nibbles • Harissa Paste • Juice of 2 lemons • Zest of 1 lemon • Dark Soy Sauce • Honey • Garlic Paste • Olive Oil

winter carrots cut in 1/4” sticks, 4” long • cashew cheese • harissa lemon pepper sauce • garlic confit olive oil • Fresh mint leaves for topping

Simmer the lentils in fresh coconut milk: • finely shredded dry coconut, to make 4 cups fresh coconut milk • boiling water cooled down to 203F degrees to pour over shredded coconut • dry red lentils • white onion, diced • garlic, minced • Thumbnail of fresh ginger, chopped • coriander • sesame oil • Make the curtido cole slaw: • boiling water • Green, white, red or Nappa Cabbage, shredded •

large, hard, unpeeled, scrubbed wintercarrots, over 1/2 pound each, cut 1/4” thick and 4” long • seasalt • garlic confit olive oil • aged gouda cheese, cut in 1/4” cubes • Green Harissa lemon pepper paste • Fresh mint leaves for garnish

red onion • shredded red or other cabbage • zucchini or other summer squash • (optional) 6 oz grape or cherry tomatoes • fresh mild Italian pork sausages (about 1/4 lb each) • scallions (green onions) • Spicy green harissa, or salsa (to taste)

small red bell peppers • small red onion, peeled and chopped • Chilli peppers of your choice (see above), seeded and washed • garlic • sun-dried tomatoes, chopped • caraway seed • coriander seed • fennel seed • cumin seed • smoked paprika • extra virgin olive oil • lemon, juice of •

garbanzo beans • water • harissa • coriander • cumin • kosher salt • lightly boiled egg • Tuna chunks olives and capers to garnish • garlic • Bread (old) • Evoo

one sandwich • Bread Slices • Butter • Boiled Potato (cut in round slices) • Tomato (cut in round slices) • Cucumber (cut in round slices) • Grated Cheese (Mozzarella and Processed cheese) • Coleslaw : • Harissa Mayonnaise • Shredded Cabbage and Onions

plus 2 tbsp extra virgin olive oil • plus 2 tbsp harissa sauce paste • white wine vinegar, divided • medium sweet potatoes, peeled • Kosher salt • pistachios • sesame seeds • fennel seeds

halibut • About 100 gr cherry tomatoes • red Bell pepper • About 100 gr cooked chickpeas • harissa • tomato puree • cumin • Water • Couscous • olive oil • Salt and pepper to taste • Green herb (basil, parsley,...)

whole chicken • harissa paste • big onions • bell peppers • red and green chili • lemon or lime • Salt • Pepper

Vinaigrette - 3:1 parts olive oil to lemon juice, spoon mustard • Fresh mixed salad greens • arugula, endive, etc. • Sliced tomatoes • Sliced red onion • Sliced radishes • Sliced red bell pepper • Sliced small (red?) potatoes • tuna in oil • Salt, pepper, spices (I'm using a dry harissa type blend)