Starky’s has added some great dishes to the evening menu! Some you know & love, like the SoCal Tacos & Starky’s Gyros. New to the evening line up are our House Made Veggie Burgers (wow!), Local Montana Carne Asada Steak, BBQ Chicken over Green Chili Cheese Grits, Stuffed Pork Loin over Kale & Fennel with Apple Berry Chutney & the new Asian Spinach Salad with Wasabi Almonds & Oranges. The evening menu has what you love from the lunch menu along with simple hearty entrees and truly great steak & seafood. Come see what’s great @Starky’s, the friendliest neighborhood grill in town!
Recipes from Starky’s Test Kitchen “The Sunday Chef”
This week: Roasted Red Pepper Harissa
When it looks like this outside…you need spicy food! This week the Sunday Chef is sharing an incredible little recipe that gave us our “spicy fix” on a bone-chilling winter day. Harissa is a North African hot chili condiment that brightens anything that it touches. Here we’re pairing it with marinated flank steak (carne asada), roasted potatoes, and creamed spinach for dinner. After whipping up a batch of harissa in the morning, we drizzled it on our scrambled eggs, mixed some into plain hummus for an afternoon snack (wow!) and then ultimately, gobbled it up for dinner. This harissa recipe was a snap to whip up once all the ingredients were prepped and has a few weeks staying power in the frig. We can’t say enough about this saucy little condiment…it must be love!
Roasted Red Pepper Harissa Recipe
2 red bell peppers-skins burnt, peeled and seeded
2 garlic cloves, smashed
2 dried red chili peppers (New Mexico) soaked in hot water for 20 minutes
Juice of (1) lemon
¼ cup olive oil
1 teaspoon smoked paprika
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon kosher salt
Freshly ground pepper to taste
You’ll want to get those dried chilies soaking in hot water first so they soften up a bit. Meanwhile, burn the skins of two red bell peppers on your gas stove grates, grill or under the broiler. Turn every few minutes until the skin is charred everywhere and remove to cool.. Gently rub the burnt skins from the peppers (paper towel helps) and pull it apart. Scrape the seeds and ribs from the inside the peppers and cut off the stem (you can used canned or jarred roasted red peppers, but you lose some of that great smoky flavor & texture).
In a small nonstick pan, toast the cumin & coriander over gentle heat until the seeds smell fragrant, about 3 minutes. By this time the chilies will be soft. Pull them apart and scrape out most of the seeds. Use gloves or wash your hands well after this step or you will inevitably rub your nose causing it to be on fire! Separate two garlic cloves from the head, peel the papery outside and give them a nice squish with the side of your chef knife (we give ours a pretty good conk). No need to chop the ingredients, they are all going into the processor.
We used a mini-prep processor for this, but you can use a regular size food processor or even a blender. Add your chilies, red peppers, garlic, spices, juice of 1 lemon (careful on those seeds), salt and pepper and process until fairly smooth. With the motor running, drizzle in the olive oil until the harissa is very smooth. Taste it for seasoning but be cautious, it’s pretty spicy!
Now that you have your lovely, spicy chili pepper condiment, use it on everything that would normally get a shot of Tabasco or Siracha. We loved in with our grilled Flank Steak and it was killer on the roasted potatoes. Harissa is not for the faint of heart, but for those who like it spicy-Huzzah!!
Enjoy your week and cook boldly! Love, Your Sunday Chef!