Spiced Sablefish over Pearl Couscous

Life can be hard, if you are a fish.   It is bad enough that you could end up being someone's lunch while you are looking for your own lunch.  If you are unfortunate enough to be tricked into going after someone's bait and you are caught, then you have to endure the indignity of being called different names.  Take, for example, the sablefish.   Or is it "black cod."   It is really bad if you happen to get snagged by a British fisherman (or fisherwoman), because they might call you by four different names ... "black cod," "bluefish," "candlefish," or "coal cod."  (Don't get me started about what actual bluefish might think about a sablefish being called a bluefish.)  Canadian fishermen (or fisherwomen) are almost as bad, calling you "coalfish," "beshow" or "skilfish."  Really, "beshow" or "skillfish"?  At what point does it appear that people are just making up names for you?  And, what if your real name was just Hal?  Or Nancy? 

If you were a sablefish, you might just ignore the multitude of other names by which you are called.  I accept that people may call me Kevin, Ken, or Eric (long story, perhaps as long as the story behind a sablefish being called beshow).  If only sablefish could think as we do.  What would they think about the fact that the people who will soon eat them can't even settle on a name.

For me, there is a lot about the sablefish that I don't know.  I have never seen one in the wild and, until recently, I never cooked the fish.  Yet, as I stood at the seafood counter of my local grocery store, I stared at the long fillets of sablefish.  I sensed a sort of challenge developing in my mind.  It was not only about how about I would prepare the fillets, but what I could learn about the fish itself.  

Let's start with the basics.  The sablefish is a deep sea fish that inhabits primarily the northern Pacific Ocean.  Their diet appears to be varied, ranging from other fish -- such as pollock, herring, capelin and Pacific cod -- to squid and jellyfish.  They eat and eat, for a very long time.  Some sablefish have been reported to have lived for as long as 94 years.  Given the potentially long lifespan of this fish, sustainability is important.  Fortunately, the fishing of sablefish is highly regulated, helping to maintain the populations so that more people like me can be introduced to this amazing creature.

The most surprising thing about this fish is the flesh.  The fish is known for its rich, buttery flesh.  Comparisons are often drawn to Chilean sea bass (also known as the Patagonian toothfish).  The meat is soft and mild.  After being cooked, it flakes very easily.  With these attributes, it is easy to see why sablefish is popular with chefs and restaurants.  

It should also be popular with health-conscious eaters.  While fillets of sablefish may have a high fat content, it is the good stuff ... Omega 3 fatty acids, EPA and DHA, almost as much as wild salmon.  Sablefish are also low in the bad stuff, such as toxins and mercury.  It would seem to be the ideal fish.  The only question is how to prepare it.

I decided to use a spice rub.  Rich, mild and buttery flesh meant that I could add some flavor on outside while the large flaky meat would still enable one to taste the fish itself.  The spice mixture takes a page or two out of recipes from North Africa.  The combination of coriander, cinnamon, cloves, cardamom, paprika and cumin really appeals to me.  It packs a lot of flavor without a lot of heat.   I decided that the fish would be best served over pearl couscous, something that could complement the texture of the fish.  Overall, this dish was delicious and I have become a fan of sablefish.  Now, only if the store would stock it again....

SPICED SABLEFISH OVER PEARL COUSCOUS

A Chef Bolek Original

Serves 3-4

Ingredients:

1 pound of sablefish fish, cut into even sized portions

1 cup of pearl couscous

1/2 orange bell pepper, finely diced

1/2 green bell pepper, finely diced

1/2 large tomato, seeded, peeled and finely diced

1/2 teaspoon ground coriander

1/8 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon ground cumin

1/4 teaspoon ground cardamom

1/2 teaspoon ground paprika

1/8 teaspoon ground ginger

1/3 teaspoon ground allspice

1/2 teaspoon sea salt

2 tablespoons of olive oil 

1 cup of water

Directions: 

1.  Prepare the fish fillets.   Add the coriander, cinnamon, cloves, cumin, cardamom, paprika, ginger, allspice and salt in a small bowl.  Stir to combine all of the rub ingredients.  Apply the rub to all sides of the fish, cover, and place in the refrigerator.

2.  Prepare the couscous.  Heat 1 tablespoon of oil in a pan over medium high heat.  Add the bell pepper and tomato, saute until the pepper is soft, about five minutes.  Add the couscous and toss.  Add the water, bring to a boil and then cover.  Reduce the heat to a simmer and cook the couscous until the liquid is absorbed.  Add additional water if the couscous is not cooked.

3.  Cook the fish.  Heat the broiler.  Cook the fish under the broiler for about eight minutes or until the fish reaches about 145 degrees Fahrenheit.

ENJOY!

Grilled Confetti Rockfish

A few weeks back, I bought a cookbook from Black Ankle Vineyards.  The book is called Dishing Up Maryland, 150 recipes from the Alleghenies to the Chesapeake Bay.  It is a fascinating mix of recipes and stories.  The recipes are drawn from every corner of the Free State and incorporate a lot of local ingredients, such as rockfish from the Chesapeake Bay.  As for the stories, they provide an interesting insight into the small, local producers who have devoted their lives to their crafts.   

While paging through the book, one recipe caught my eye.  It is a recipe from the Brome Howard Inn for Confetti Rockfish.  The Inn at Brome Howard is a mid-nineteeth century plantation house built by Dr. Brome for his wife.   The plantation grew tobacco and wheat.  The house was passed through generations of Bromes and Howards, until it was bought by the State of Maryland in the 1970s.  The house was restored and converted into a bed and breakfast.

The "breakfast" part was apparently provided by the "Brome Howard Inn." However, it appears that the "Brome Howard Inn" is no longer connected with the "Inn at Brome Howard.  This is unfortunate, because the Confetti Rockfish recipe is very good.  Both Clare and I loved this dish. 

I will definitely make this recipe again, as well as other recipes from Dishing Up Maryland.  I would add one note about the instructions for this recipe ... the cooking times may need some adjustment.  As with any protein, the cooking times depend upon the thickness of the meat.  The recipe calls for three minutes a side; however, when I made this dish, I think that my rockfish fillet was a little thicker than the average, because three minutes per side were not enough.  It took about four to five minutes per side.  

GRILLED CONFETTI ROCKFISH

Recipe from Dishing Up Maryland at page 66

Serves 4

Ingredients:
1 1/2 to 2 pounds of rockfish fillets, skin-on
2 tablespoons olive oil
1/4 cup of carrot, finely diced
1/4 red bell pepper, finely diced
1/4 cup of onion, finely diced
1/2 cup tomato, finely diced
1/4 cup cucumber, finely diced
2 tablespoons of cilantro, finely diced
1 tablespoon of lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups of cooked couscous
Lemon or lime slices

Directions:

1. Prepare the fish.  Prepare the grill.  Clean the rockfish by trimming away any belly fat and fins.  Score the skin two or three times in opposite directions to just below the surface of the skin using a sharp knife and being careful not to cut deeply (this prevents curling of the fillet during cooking).  If necessary, cut the fillets into more manageable sizes.  

2.  Make the confetti salsa.  Heat 1 tablespoon of olive oil in a medium skillet.  Add the carrot, red pepper and onion, and saute over medium-high heat for 2 minutes, until the vegetables begin to soften.  Remove from the heat and stir in the tomato , cucumber, cilantro and lime juice.

3.  Cook the rockfish.  Brush the rockfish fillets on both sides with the remaining tablespoon of olive oil.  Sprinkle the fish with the salt and pepper and place the pieces skin side up on the grill for 3 minutes on each side, being careful not to overcook.

4.  Plate the dish.  Mound the couscous evenly on four plates, or on one large platter if serving family style.  Lay the fish over the couscous.  Spoon the salsa over the fish.  Garnish with lemon or lime slices.

PAIRING THIS RECIPE

To complete this Maryland inspired dish, I decided to pair the Confetti Rockfish with a Maryland wine.  I decided to go lighter and fruitier with a Pinot Grigio from Sugarloaf Mountain Vineyards.  Other white wines, such as such as a Viognier or an Albariño.  Here are a couple of suggestions:

Sugarloaf Mountain Vineyards -- Pinot Grigio (2011)

100% Pinot Grigio

Comus, Maryland, USA

Flavors of green apple, citrus and a finish of hazelnut

Black Ankle Vineyard -- Viognier (2009)

Viognier

Mt. Airy, Maryland, USA

Flavors of pear, vanilla and mild oak flavors.

ENJOY!

Lamb Spiedini with Sicilian Couscous and Yogurt Sauce

Sicily has a long, interesting culinary history.  One of the most interesting periods in that history is the period of time in which the Saracens (Arabs) controlled a good part of the island.  The Saracens brought advanced irrigation techniques, which improved the ability to grow fruits and vegetables.  The Saracens also brought a wide arrange of foods and ingredients, including peaches, melons, dates, rice, sugar cane, oranges, lemons, and raisins.  They also brought cloves, cinnamon and saffron.  

However, the one of the most influential ingredients introduced by the Saracens during the time they controlled western Sicily is couscous.  Like many types of pasta, couscous is made from semolina.  Unlike those pastas, the semolina is not ground fine, but left coarse so that, when water is added bit by bit, little clusters begin to form.  The clusters ultimately become the couscous. 

Generally, couscous would be served as a primi or a first course.  However, in this dish, it is served alongside spiedini (skewers) of grilled lamb.  In many Italian regions, families could not afford or did not have access to beef.  For protein, they would raise lamb or pigs.  This recipe calls for the use of boneless leg of lamb, which is marinated for at least one hour or overnight (I chose overnight) in olive oil, basil, rosemary and garlic.  This marinade provided a lot of flavor to the lamb, as well as helping to curb the gaminess that turns off many people. 

Personally, I love lamb and I really liked this recipe, which comes from Frank Stitt's Bottega Favorita.  The lamb turned out very well and so did the couscous.  I made one alteration to the recipe.  Instead of using red and yellow bell peppers, I also used orange bell peppers.  The the color of peppers, along with the red onions, which actually had a purplish hue after cooking, provided a lot of color to the dish. And one last note: I forgot to make the yogurt sauce.  I guess I have to save something for the next time....

LAMB SPIEDINI WITH SICILIAN COUSCOUS AND YOGURT SAUCE

Recipe from Frank Stitt's Bottega Favorita at 178

Serves 4

Ingredients (for the lamb):
3 cloves garlic, crushed
3 rosemary sprigs
3 basil sprigs
2 tablespoons olive oil
2 pounds of boneless leg of lamb, cut into 2 inch cubes
Kosher salt, to taste
Ground black pepper, to taste

Ingredients (for the Sicilian Couscous):
1 cup of water
1 tablespoon unsalted butter
2 cups of Israeli couscous
Kosher salt, to taste
Ground pepper, to taste
3 tablespoons olive oil
2 red bell peppers, cored, seeded and sliced into 2 inch pieces

2 yellow bell peppers, cored, seeded and sliced into 2 inch pieces
1 red onion, cut into 1 inch dice
1 garlic clove, smashed
1 rosemary sprig
1 basil sprig
1/2 teaspoon ground cinnamon
1 cup canned chickpeas, drained
Scant pinch of cayenne pepper
1 bunch basil, leaves removed and torn into pieces

Ingredients (for the Yogurt Sauce):
1 cup of plain yogurt
1 tablespoon of mint, chiffonade
Squeeze of lemon juice
Kosher salt
Pinch of freshly ground white pepper
Minced scallion or garlic

Directions:

1.  Combine the garlic, rosemary, basil and olive oil in a shallow bowl.  Add the lamb, massaging the marinade into the meat.  Refrigerate for at least four hours or overnight.

2.  To make the rosemary skewers, remove most of the leaves from each sprig, leaving 1 to 2 inches of leaves at the very top.  Cut off the very bottom of each sprig on an angle to create a sharp point.  Thread 4 to 5 cubes of lamb onto each skewer and set aside on a platter to come to room temperature.

3.  To prepare the couscous, combine the water and butter in a small saucepan and bring to a boil.  Meanwhile, toast the couscous in a large dry skillet over medium heat until nutty brown, about 3 to 4 minutes.  Transfer to a bowl.

4.  Prepare the grill.

5.  Meanwhile, heat 1 tablespoon of olive oil in a large saute pan over medium heat.  Add the red and yellow bell peppers, onion, garlic, rosemary, basil and cinnamon.  Saute until the vegetables are soft and slightly caramelized, about 10 minutes.  Transfer to a bowl with the couscous and add the remaining 2 tablespoons olive oil, chickpeas, cayenne and torn basil.  Toss well, then taste and adjust for seasoning. 

6.  Season the lamb spiedini with salt and pepper.  Grill, turning occasionally, for 6 to 7 minutes total for medium rare.  Transfer to rank to rest.

7.  Meanwhile, prepare the yogurt sauce by combining the yogurt, mint, lemon juice, salt to taste, and white pepper or Tabasco in a small bowl.  Transfer to a serving bow, and sprinkle with the scallions or garlic if desired.

8.  Spoon the couscous onto one side of the dish and place the skewered lamb on the other side, flanked by a bowl of the yogurt sauce.

ENJOY!

For more about the culinary history of Sicily, as well as the role of couscous in that history, check out Foodmaven and Recipes4Us.

Seffa de Couscous

While walking the aisles of my local supermarket, I came across some bottles of rose water.  I began to think about the type of dishes that would use this ingredient. Thanks to the trusty Internet, I was able to find a handful of recipes.  One recipe stuck out from the rest ... Seffa de Couscous. 

The dish is a sweet couscous dish that is popular in Morocco and Algeria.  The ingredients for this dish -- dried apricots, figs, dates, and raisins, along with cardamom, cinnamon and rose water -- really seemed interesting.  So, I gathered all of the ingredients, headed home and began my work in the kitchen.

This is a really easy dish to make.  Most of the work is cutting and dicing the dried fruits.  After poaching the dried fruit in a couple cups of boiling water, just add the rose water and prepare the couscous in accordance with its instructions

SEFFA DE COUSCOUS

Adapted from Tobias Cooks
Serves 2-4

Ingredients:

1 cup of Moroccan couscous

1 small handful of raisins

4-6 dried figs, diced

4-6 dried apricots, diced

4-6 dried dates, diced

2 spoons of sugar

1 orange, cut into sections

1/4 cup of roasted almonds

2 black cardamom seeds

2 green cardamom seeds

Cinnamon, to taste

1 tablespoon of rose water 

Directions:

1.  Prepare the couscous.  Heat up 2 cups of water in a pot to a boil. Add the diced fruits and poach them for a few minutes in boiling water.  Add the sugar, cardamom and rose water.  Then add the couscous and cook according to the couscous instructions.  

2.  Toast the almonds.  Heat a pan over medium high heat.  Add the almonds to the pan and toast until they become fragrant. 

3.  Finish the dish.  Remove the cardamom seeds.  Plate the couscous in a bowl or on a plate.  Place the almonds on top and sprinkle some cinnamon over the couscous.

ENJOY!

Couscous alla Trapanese con Pollo e Salsiccia

This recipe is based upon a recipe by Chef Giuliano Bugialli, who wrote a cookbook of recipes from the Italian islands, like Sardinia and Sicily.  Couscous is an ingredient in Sicilian cooking, particularly in Trapani, which is both a city and a province in Western Sicily.  Trapani is near North Africa and, hundreds of years ago, Arabs ruled over this part of the island.  The Arabs brought, among other things, couscous.  Today, the couscous used in Sicilian cooking is usually Moroccan couscous rather than Israeli couscous.  In Trapani, couscous is made with fish, rather than with meat as it is in Northern Africa.

This is one of two couscous recipes that are being posted.  This recipe focuses on chicken and sausage.  While not the traditional ingredients used in Trapani couscous, it provides an alternative for those who do not eat fish and calamari.  This recipe is substantially revised from Chef Bugialli's recipe, primarily to make it easier to make.  One major revision is that the couscous is toasted in butter first.  This helps to develop the flavor of the couscous.  Another major revision is the use of canned tomatoes over fresh tomatoes, because they are easier to use and the puree that comes with the canned tomatoes can help to thicken the sauce.  (For those who like thicker sauces, you can add more puree.)

COUSCOUS ALLA TRAPANESE CON POLLO E SALSICCIA

Adapted from Chef Giuliano Bugialli
Serves 6-10

Ingredients for the Sauce:

1 large red onion

1/4 cup of extra virgin olive oil

1 1/2 pounds of canned whole tomatoes, seeded and

     cut into large pieces, with puree

1 large pinch of crushed red pepper flakes

1 large pinch of saffron

20 sprigs of flat leaf parsley, leaves only

6 large cloves of garlic, peeled

10 very large fresh basil leaves

4 tablespoons of tomato paste

3 cups of chicken stock

Ingredients for the Chicken and Sausage:

3 pounds or chicken

1 pound of mild Italian sausage

Salt, to taste

Ground pepper, to taste

Ingredients for the Couscous:

2 tablespoons of unsalted butter

2 cups of couscous

1 cup of water

1 cup of chicken stock

1 pinch of saffron

Salt, to taste

Pepper, to taste

Directions:

1. First begin preparing the sauce by heating the oil in a large saute pan.  When the oil is hot, add the onions and saute for five minutes, stirring constantly.  Add the tomatoes and cook for 15 minutes, stirring every once in a while.  Season with salt, pepper and hot pepper flakes.

2.  Finely chop the parsley and garlic together.  Add the chopped ingredients and the whole basil leaves to the saute pan and mix very well.  Cook for 5 minutes more.  Dissolve the tomato paste in the broth and pour it into the casserole.  Lower heat and simmer for 1 hour.

3.  Now prepare the couscous.  Heat the butter in a medium sauce pan over medium high heat.  When the foaming subsides, add the saffron and couscous and cook, stirring frequently until the grains are beginning to brown, about five minutes.  Add water, broth and salt, stirring briefly to combine.  Cover and remove pan from heat.  Let stand until grains are tender, about seven minutes.  Uncover and fluff grains with fork.  Season with ground pepper to taste.

4.  Taste the sauce for seasoning.  Start adding the chicken.  Cook the chicken for a few minutes and then add the sausage. 

5.  Transfer the couscous to a platter, pour the sauce over the couscous and arrange the chicken and sausage on top or on the side.  Sprinkle with parsley.  Serve hot.

ENJOY!

Couscous alla Trapanese con Pesce y Calamari

This recipe is based upon a recipe by Chef Giuliano Bugialli, who wrote a cookbook of recipes from the Italian islands, like Sardinia and Sicily.  Couscous is an ingredient in Sicilian cooking, particularly in Trapani, which is both a city and a province in Western Sicily.  Trapani is near North Africa and, hundreds of years ago, Arabs ruled over this part of the island.  The Arabs brought, among other things, couscous.  Today, the couscous used in Sicilian cooking is usually Moroccan couscous rather than Israeli couscous.  In Trapani, couscous is made with fish, rather than with meat as it is in Northern Africa.

This is one of two couscous recipes that are being posted.  This recipe focuses on the use of fish and calamari, in the traditional Trapanese style.  This recipe is substantially revised from Chef Bugialli's recipe, primarily to make it easier to make.  One major revision is that the couscous is toasted in butter first.  This helps to develop the flavor of the couscous.  Another major revision is the use of canned tomatoes over fresh tomatoes, because they are easier to use and the puree that comes with the canned tomatoes can help to thicken the sauce.  (For those who like thicker sauces, you can add more puree.)  

COUSCOUS ALLA TRAPANESE CON PESCE Y CALAMARI

Adapted from Chef Giuliano Bugialli
Serves 6-10

Ingredients for the Sauce:

1 large red onion

1/4 cup of extra virgin olive oil

1 1/2 pounds of canned, whole tomatoes, seeded and

     cut into large pieces, with puree

1 large pinch of crushed red pepper flakes

20 sprigs of flat leaf parsley, leaves only

6 large cloves of garlic, peeled

10 very large fresh basil leaves

4 tablespoons of tomato paste

3 cups of seafood stock

Ingredients for the Fish and Calamari:

3 pounds of fish

1 pound of calamari, heads and bodies, cleaned

Salt, to taste

Ground pepper, to taste

Ingredients for the Couscous:

2 tablespoons of unsalted butter

2 cups of couscous

1 cup of water

1 cup of seafood stock

1 pinch of saffron

Salt, to taste

Pepper, to taste

Directions:

1. First begin preparing the sauce by heating the oil in a large saute pan.  When the oil is hot, add the onions and saute for five minutes, stirring constantly.  Add the tomatoes and cook for 15 minutes, stirring every once in a while.  Season with salt, pepper and hot pepper flakes.

2.  Finely chop the parsley and garlic together.  Add the chopped ingredients and the whole basil leaves to the saute pan and mix very well.  Cook for 5 minutes more.  Dissolve the tomato paste in the broth and pour it into the casserole.  Lower heat and simmer for 1 hour.

3.  Now prepare the couscous.  Heat the butter in a medium sauce pan over medium high heat.  When the foaming subsides, add the saffron and couscous and cook, stirring frequently until the grains are beginning to brown, about five minutes.  Add water, broth and salt, stirring briefly to combine.  Cover and remove pan from heat.  Let stand until grains are tender, about seven minutes.  Uncover and fluff grains with fork.  Season with ground pepper to taste.

4.  Taste the sauce for seasoning.  Start adding the fish.  Cook the fish for a few minutes and then add the calamari.

5.  Transfer the couscous to a platter, pour the sauce over the couscous and arrange the fish and calamari on top or on the side.  Sprinkle with parsley.  Serve hot.

ENJOY!

Around the World in 80 Dishes: Libya

As I was perusing the meat section at my local Whole Foods, I came across an ingredient that I had never seen before ... lamb hearts.  I was curious about what dishes I could make with this ingredient, so I searched the Internet for recipes that used lamb hearts.  I came across a couple recipes, but only one truly caught my attention.  It was Khalyat Alkadba wal Galoob, or Fried Liver and Heart.  The recipe originates from Libya and it incorporates two interesting spice mixes, Bzaar and Hararat (also known as Libyan five-spice).  With my interest piqued, I decided that I would cobble together a last minute challenge that would take me around the world to Libya.

Khalyat Alkadba wal Galoob is prepared using both lamb hearts and lamb livers.  Lamb is the principal form of meat used in Libyan cooking.  The cuisine of Libya reflects a mixture of North African and Mediterranean cuisines and ingredients.  Part of the North African influence is Moroccan couscous, which is a common dish in Libya.  These two  ingredients, lamb and couscous, are the base of the dish that will be my challenge. 

THE MAIN COURSE

Khalyat Alkadba wal Galoob represents a first for me ... cooking with offal.  The term offal is used to describe the innards of an animal, such as the liver, heart and brains.  I don't know why I have not cooked with offal before, especially given that these ingredients are packed with vitamins.  For example, liver contians Vitamin A, B Vitamins, Vitamin C and Vitamin D, along with the good fatty acids.  Heart contains iron, niacin, riboflavin and zinc.  (For more on the nutritional benefits of offal, check out this website.)  In addition, I am a big fan of Andrew Zimmern and his show, Bizarre Foods. I have spent many hours watching Andrew eat all sorts of animal innards made in many different ways.  Yet, I've never used these ingredients in my cooking.  Still, I am open to trying new ingredients; and with this challenge, it was my chance to be like Andrew.

One last note.  I was proceeding with the proverbial blindfolds.  I could not find any pictures of Khalyat Alkadba wal Galoob and I am not sure what exactly the dish should look like when it is finished.  I was also someone hindered by the fact that the recipes for the spice mixes use whole spices and, while I thought I had all of the whole spices in my kitchen, I was missing a couple of them.  So, I tried to modify the recipes to use ground spices.  This may have thrown off the measurements a little.  But still, I was ready to proceed with the challenge and I have set forth all of the recipes below.

KHALYAT ALKADBA WAL GALOOB (Fried Liver and Heart)

Recipe adapted from Celtnet Recipes

Serves 2-3

Ingredients:
2/3 pound of lamb liver
2 lamb hearts
3 tablespoons of butter
8 tablespoons of olive oil
2 tablespoons of tomato puree
1 teapsoon of bzaar (recipe below)
1/2 teaspoon of hararat (recipe below)
1/4 teaspoon of hot chili powder 

Directions:

1.  Prepare the offal.  Slice the liver into thin strips.  Open the hearts and remove the valves.  Cut the heart into thin strips.

2.  Saute the offal.  Add the liver and the heart to a pan on medium to low heat, with no oil.  Cook the liver and heart gently, on medium to low heat until the meat almost is dry.  This may take fifteen minutes or more.

3.  Add the remaining ingredients.  Add the butter, oil, tomato puree and spices. (I actually added more than what was called for in the recipe, because I love spices.)  Bring the ingredients to a simmer, stirring occasionally.  Cook at medium to medium low heat for about twenty minutes, until the meat is tender and cooked through.

4.  Plate the dish.  Serve over rice or couscous.

SPICE MIX #1

The main dish requires two spice mixes.  The first spice mix is bzaar, which is a spice blend used in Libya and throughout North Africa.  The cinnamon and cloves are very predominant in this spice mix, although the chiles are also present.  The original recipe called for the use of whole spices but, as I mentioned above, I used ground spices.  As a result, my measurements may be a little off, particularly because I was trying to make half of the original recipe.  If you want to use whole spices, you can check the original recipe using the link provided below.

BZAAR (North African Spice Mix)

Adapted from Celtnet Recipes

Ingredients:
3 teaspoons of cinnamon powder
3 teaspoons of chile powder (I used Aleppo peppers)
1 teaspoon of cloves
1/2 teaspoon of tumeric
1 teaspoon of dried ginger
1 teaspoon of black pepper
2 teaspoons of cumin powder

Directions:
Mix all of the ingredients together.

SPICE MIX #2

The second spice mix is hararat, also referred to as Libyan five spice. Hararat is a traditional spice blend that is primarily used in soups, but, in the case of Khalyat Alkadba wal Galoob, the spices find their way into the sauce in which the liver and heart simmers for about twenty minutes. This is also a very fragrant spice mix, primarily because of the allspice, cinnmon and cumin. As with the bzaar recipe, I used ground spices instead of whole spices. Thus, the measurements might be a little off. If you want to use whole spices (which I will probably do the next time I make this mix), check out the original recipe using the link provided below.

HARARAT (Libyan Five Spice)

Adapted from Celtnet Recipes

Ingredients:
3 tablespoons of cinnamon powder
2 tablespoons of cumin powder
2 teaspoons of coriander powder
1 teaspoon of chili powder (I used Aleppo peppers)
1/2 teaspoon of allspice

Directions:
Mix all of the ingredients together.

*     *     *

While I cannot truly say whether this challenge was a "success," I have to say that I find lamb liver and lamb heart to be very delicious, especially with the use of the bzaar and hararat.  When I added the spice mixes, the kitchen fills with really nice aromas that can make someone forget that he or she is cooking with animal organs.  The only thing keeping me from having this dish again is whether or not I will ever come across lamb hearts or lamb livers again.  Regardless, I will definitely experiment with these spice mixes with other meats.  Until next time ...

ENJOY!

Cuscusu (Sicilian Couscous with Fish)

The largest island in the Mediterranean, Sicily, has a very interesting history, which has left its mark on Sicilian cuisine.  The Greeks brought farming to the island.  The Romans turned Sicily into a breadbasket for the mainland.  However, it is the Arabs that brought changes that have endured in the cuisine of Sicily.  Arabs brought irrigation to the island, as well as a host of fruits and vegetables that are not just common, but perhaps synonymous with the cuisine, such as eggplants, oranges, pistachios and lemons.  Arabs also introduced spices such as cinnamon, nutmeg, cloves and saffron.  And, finally, Arabs introduced couscous.

This recipe is from a cookbook called Regional Italian Cuisine, which provides more than 200 recipes from every region of Italy.  The recipe requires everything to be made from scratch, including the fish stock used when steaming the couscous.  And, while I would ordinarily make my own fish stock, I decided to try to modify the recipe to make it easier for people to cook.  The first step to making the recipe easier is to substitute seafood stock for the fish stock, thereby allowing people to use fillets rather than whole fish to make the recipe.

I also made a couple of other adjustments.  First, cuscusu, like many Italian fish dishes (such as brodetto) usually is made with different types of fish.  However, that can be a little costly, as fish can be expensive.  So, I decided to make this dish with one fish, halibut, which is a more economical way of making this dish.  Second, I did not have any fresh parsley, so I skipped adding the parsley at the end.  But, in the future, I will definitely make sure that I have parsley to add as a garnishment.

The following is my adaptation of the recipe from Regional Italian Cuisine.  The original recipe can be found at pages 288-289.

CUSCUSU (Sicilian Couscous with Fish)

Serves 4-6

Ingredients:
1 and 2/3 cups of couscous
1 big pinch of saffron
1 pinch of ground clove
1 pinch of ground nutmeg
1 pinch of cinnamon
1 and 1/2 to  2 pounds of mixed fish
6 cups of seafood stock
2 cups of flat leaf parsley, chopped
1 bay leaf
2 whole cloves
Salt, to taste
Pepper, to taste

Directions:

1.  Prepare the fish and saffron.  Cut the fillets into even sized pieces, rinse those pieces and set aside in a refrigerator.  Dissolve the saffron in a few tablespoons of the stock.

2.  Cook the couscous.  Pour four cups of fish stock in a pot, with the bay leaf and whole cloves.  Bring the fish stock to a boil. Add the couscous in a heat resistant sieve or colander.  Moisten the couscous with the saffron and water.  Place the couscous over the boiling fish stock and cover.  Steam for about twenty minutes, periodically fluffing up the couscous, until it is done.

3.  Cook the fish.  Meanwhile, bring two cups of seafood stock to a boil in a deep pan or pot.  Place the fish in the stock and simmer for about five to ten minutes on medium. 

4.  Season the couscous.  When the couscous is done, season it with the salt, pepper, ground cloves, cinnamon and nutmeg and place on a preheated platter.

5.  Plate the dish.  Top the couscous with the fish and sprinkle the chopped parsley.

ENJOY!

For more about the history of Sicilian cuisine, check out In Mama's Kitchen and Wikipedia.