I have become a big fan of charmoula and we use
it at Left Coast quite a bit. Monday we feature red charmoula as marinade and
sauce for skirt steak. Charmoula can be
red or green, used as a sauce, marinade or a condiment. It’s based on a combination
of North African flavors, which can be raw, slightly cooked or simmered for
hours. It’s less something you make and more something you do. It’s more about
the end then the means. I have included our recipe for red charmoula below. Use
it on lamb, fish, prawns, chicken, vegetables, beef or as a base for a
vegetable stew. Once you taste it get creative and come up with some new fun
dishes. Just be sure to share them!
March 25th
Salad
Arugula salad with picked red onions, cucumber, goat cheese,
pita croutons, hard cooked egg, and red wine vinaigrette
Entrée
Grilled skirt steak with charmoula on sautéed chard
Delicious Sides (choose one)
Cracked wheat pilaf, spring onions, carrots, peas
Sautéed snap peas with green garlic
Vegetarian option – Spinach, eggplant, onion, feta, phyllo
turnovers
Dessert
Strawberry rhubarb crisp with whipped cream
March 26th
Salad
Green papaya salad
Entree
Grilled lemongrass chicken with peanut dipping sauce,
cilantro
Delicious Sides (choose one)
Shiitake spring rolls with pickled vegetables and cucumbers,
soy lime dipping sauce
Rice stick noodle salad with cilantro-mint dressing, toasted
peanuts
Veg option - Spicy ginger tofu with Chinese long beans and
basil
Dessert
Pineapple upside down cake with whipped cream
March 27th
Salad
Caesar salad
Entree
Coffee rubbed grilled pork tenderloin on sautéed savoy
cabbage with onions and apples
Delicious Sides (choose one)
Smashed rosemary roasted potatoes
Asparagus with whole grain mustard vinaigrette, fried capers
and hard cooked eggs
Vegetarian: Leek, broccoli and cheddar quiche
Dessert
Chocolate bundt cake with chocolate glaze
March 28th
Salad
Mixed greens with blue cheese, fennel, radish, red wine
vinaigrette
Entree
Sautéed chicken breast with lemon caper sauce, parsley
Delicious Sides (choose one)
Farro with artichokes, leeks, peas
Sautéed broccoli with garlic, lemon and chili flakes
Veg option: Braised
Italian butter beans with tomato, dino kale and mushrooms
Dessert
Espresso panna cotta
March 29th
Salad
Mixed greens with tangerines, goat cheese, sliced almonds, white
balsamic vinaigrette
Entree
Sautéed salmon with rouille sauce, parsley
Delicious Sides (choose one)
Roasted fingerling potatoes with garlic and parsley
Sautéed snap peas, carrots and asparagus
Vegetarian option: Savory quinoa and vegetable cakes with
yogurt dill sauce
See recipe (sub quinoa for millet): http://www.thesweetbeet.com/millet-cake-recipe/
Dessert
Chocolate cupcakes with cream cheese frosting
Red
Charmoula
10 anchovy fillets- rinsed, patted dry
4 garlic cloves
1 t. salt, kosher
2T capers, drained
1T preserved lemon rind- chopped
½ t. gr cumin
½ t. black pepper
¼ t. cayenne
1T fresh lemon juice
1/3 c. chopped cilantro
1/3 c. chopped fresh parsley
1 ½ c extra virgin olive oil
Combine all ingredients in blender except the oil. Slowly
add in the oil.
Store in the refrigerator for up to one weeks. When using,
bring back to
room-temperature since the oil will separate you will need
to give it a stir.
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