FOOD SNOB HARISSA RECIPES
 
Sunday Morning Bloody Mary Mix
Use your favorite Bloody Mary recipe and add a half a teaspoon or more of Food Snob Harissa.
 
Food Snob Harissa Mayonnaise
2 tablespoons mayonnaise
½-1 tablespoon Food Snob Harissa
Mix in a small bowl and use on your favorite sandwich.
 
Food Snob Harissa hummus
½-1 teaspoon Food Snob Harissa
½ teaspoon cilantro
1 pinch of powdered cumin
1 pinch of powdered coriander
a drizzle of your favorite olive oil
Freshly squeezed lemon juice
Favorite brand of Hummus
Layer ingredients on a plate. Start with the hummus, then the Food Snob Harissa, then the cumin and coriander spice, drizzle the olive oil and the fresh lemon juice, serve with hot pita or Naan bread
 
Food Snob Harissa Yogurt Sauce marinade
2 parts Greek Yogurt
½-1 part Food Snob Harissa
1 teaspoon mix of rosemary and thyme
½ teaspoon of ground cumin
2 teaspoon virgin olive oil
You can use this sauce as a rub on meats before grilling on the BBQ or serve it with grilled meats or a crudités platter on the side.
 
 Food Snob Tzatziki
4 tablespoons Greek yogurt, non-fat or regular
½ seedless cucumber, washed and unpeeled
10 mint leaves
½ small red onion
2 tablespoons extra virgin olive oil
½ lemon, juiced
½ - 1 tablespoon of Food Snob Harissa
Salt & pepper to taste
 In a large bowl, using a box grater on the large caliber side, grate the cucumber and the red onion. Add the lemon juice and the olive oil. Wash and dry the mint leaves, then cut them in Julienne and add them to the bowl. Add the yogurt and mix all the ingredients together. Add salt and black pepper to your taste. Use as a dip or serve with roasted chicken or roasted leg of lamb.
 
Food Snob Arrabiata sauce tomato sauce
Arrabbiata sauce, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta made for pasta. "Arrabbiata" means "angry" in Italian, and the name of the sauce is due to the heat of the chili peppers.
1 small yellow Spanish onion thinly sliced
6 cloves of garlic minced
1 large can of crushed tomatoes / you can use a can of peeled tomatoes that you blend. Try to use a brand that does not add basil in the can. We will add fresh basil in the recipe. I find that if you cook the basil to long in the sauce it makes the sauce taste bitter.
½ a teaspoon Italian seasoning
4 tablespoon virgin Olive Oil
1 tablespoon Food Snob Harissa
20 leafs of fresh basil cut in Julienne (thin slices)
Salt & Pepper
 In a saucepan heat 2 tablespoon of Olive oil until hot, add the sliced onion, season with salt and pepper and sauté until it has caramelized. Add the can of tomatoes and lower the heat almost all the way. Add the garlic and the Italian seasoning, let cook until the sauce becomes hot. It is important to avoid boiling the sauce because the tomato will burn and turn bitter. Add 2 remaining tablespoons of Olive oil, Harissa and basil and check if the sauce needs more Salt.
 
 Mussels with Food Snob  Harissa Arrabiata sauce.
For this recipe I prefer PEI mussels but any type of mussel can be used. In a large pot drop mussels that have been rinsed, with a little water and some salt.  We use a little water, ½ a cup or more depending on how many mussels you are cooking to help steam the mussels. For 10lbs of mussels you would only use 1 ½ cups of water. Take the mussels off the heat as soon as they have opened, this will take around ten minutes depending on the amount of mussels you cook. I suggest keeping an eye on the pot during that process, it is important not to over cook the mussels they would lose their tenderness when we reheat them in the Arrabiata sauce. Extract the mussels from the pot and strain the water that is found on the bottom. This water is very important for our sauce. I use coffee filters or a piece of natural hand roll paper to strain the water. Mix this water into the Arrabiata sauce, 1-part mussel water to 3-part Arrabiata sauce ratio.
Ounce the sauce is hot but not boiling drop the mussels in reheat for a few minutes and serve on top of your favorite pasta or toasted country bread.
 
Food Snob Harissa roasted chicken or lamb.
1 Whole chicken, or use 8 butchered drumsticks and thighs or lamb roast
1-1½ teaspoons Food Snob Harissa
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon Italian seasoning
2 tablespoon pure olive oil.
Salt & pepper to taste
 In a large bowl mix all ingredients together carefully rubbing mixture evenly over the chicken. If you use a whole chicken, rub mixture inside the body cavity. Let the chicken rest at room temperature for one hour before roasting. During that time pre-heat the oven to 425F degrees. Roast chicken until internal temperature reaches 165F degrees in the thickest part of the dark meat. Let the chicken rest ten minutes before serving, this allows the juices to evenly redistribute throughout the meat.
For the lamb, rub mixture on lamb let seat at room temperature for 15 min and roast at 350F until lamb reaches 145F. Let the meat rest 1/10 of the cooking time before carving so the jus redistribute evenly.
 
Food Snob Harissa Roasted Vegetables
1 eggplant
1 bell pepper
3 zucchinis
4 tomatoes
12 oz mushrooms baby bella
1 medium yellow onion
1 tablespoon Food Snob Harissa
3 tablespoons olive oil
2 pinches of Italian seasoning
Salt & Pepper to taste
 Preheat your oven to 400 degrees. Cut all the vegetables in even size pieces, around a ½ inch in size, and quarter the mushrooms. Place the vegetables in a bowl, add the Food Snob Harissa, olive oil, and salt & pepper. Once all the vegetables are evenly covered, place them in a pan and roast them on the top rack of your oven. Toss the vegetables every 15 minutes. Cook until the vegetables are grilled.
 
 Red Snapper Ceviche
1 Red Snapper deboned and fillet
3 limes
2 Lemons
¼ green bell pepper
¼ red onion
1 tablespoon Olive oil
½-1 teaspoon Food Snob Harissa
Salt/Pepper
 Juice the lime and lemons. Dice the Red Snapper into medium size cubes. Cut the pepper and onions into small size cubes. Combine all the ingredients into a non-metallic container and let rest in the refrigerator for two hours.
Take out of the refrigerator and let rest at room temperature for 10 min before serving.
You can add more Food Snob Harissa to taste if you desire a spicier ceviche.
Red snapper can be substituted with Shrimp and Scallop or any kind of firm flesh fish.