Spice Up Your Life: Delicious Recipes Featuring Chef John’s Harissa Sauce
Chef John, the culinary mastermind behind Food Wishes, has gifted the world with countless delightful recipes and techniques. Among his many contributions, his Harissa sauce stands out as a versatile and flavorful condiment that can elevate a wide range of dishes. This vibrant North African chili paste, typically made with roasted red peppers, garlic, spices, and oil, adds a complex heat and depth of flavor that is simply irresistible. In this blog post, we’ll explore Chef John’s Harissa recipe and delve into several creative and delicious ways to incorporate it into your cooking, transforming ordinary meals into culinary masterpieces.
## Chef John’s Harissa Sauce Recipe
Before we dive into the recipes, let’s start with Chef John’s Harissa sauce itself. This recipe is relatively simple, using readily available ingredients, and the results are outstanding. It’s a fantastic base recipe that you can customize to your preferred level of heat and flavor.
**Ingredients:**
* 1 pound red bell peppers, roasted, peeled, and seeded
* 4-6 cloves garlic, roughly chopped
* 1-2 red jalapenos, stemmed and seeded (adjust to your spice preference)
* 1 tablespoon cumin seeds, toasted
* 1 tablespoon coriander seeds, toasted
* 1 teaspoon smoked paprika
* 1/2 teaspoon caraway seeds, toasted
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* 1/4 cup olive oil, plus more as needed
* 2 tablespoons lemon juice
* 1 teaspoon kosher salt, or more to taste
**Instructions:**
1. **Roast the Red Bell Peppers:** Preheat your oven to 450°F (232°C). Place the red bell peppers on a baking sheet and roast for about 30-40 minutes, or until the skins are blackened and blistered. Alternatively, you can char them directly over a gas flame on your stovetop, turning occasionally until blackened. Place the roasted peppers in a bowl and cover with plastic wrap for about 10 minutes to steam. This will make it easier to peel off the skins. Once cooled enough to handle, peel off the blackened skins, remove the stems and seeds, and roughly chop the peppers.
2. **Toast the Spices:** In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, and caraway seeds for about 2-3 minutes, or until fragrant. Be careful not to burn them. Remove from heat and let cool slightly.
3. **Combine Ingredients:** In a food processor, combine the roasted red peppers, garlic, jalapenos, toasted spices, smoked paprika, cayenne pepper (if using), olive oil, lemon juice, and salt. Process until smooth, scraping down the sides as needed.
4. **Adjust Consistency and Seasoning:** Add more olive oil, one tablespoon at a time, until you reach your desired consistency. Taste and adjust the seasoning with more salt, lemon juice, or cayenne pepper, as needed.
5. **Store:** Transfer the harissa sauce to an airtight container and store in the refrigerator for up to 2 weeks. The flavor will continue to develop over time.
**Tips for Chef John’s Harissa Sauce:**
* **Spice Level:** Adjust the number of jalapenos and the amount of cayenne pepper to control the heat level. If you prefer a milder harissa, remove the seeds and membranes from the jalapenos completely.
* **Spice Toasting:** Toasting the spices enhances their flavor and aroma. Don’t skip this step!
* **Olive Oil:** Use good-quality olive oil for the best flavor. Extra virgin olive oil is recommended.
* **Consistency:** The consistency of the harissa sauce is a matter of personal preference. Some people prefer a thicker paste, while others prefer a smoother, more liquid sauce. Adjust the amount of olive oil to achieve your desired consistency.
* **Storage:** Storing the harissa sauce in the refrigerator allows the flavors to meld and develop over time. The sauce will keep for up to 2 weeks, but it’s best used within the first week for optimal flavor.
## Delicious Recipes Featuring Chef John’s Harissa Sauce
Now that you have a batch of Chef John’s Harissa sauce ready to go, let’s explore some exciting ways to use it. These recipes are designed to showcase the versatility of harissa and its ability to transform ordinary dishes into something truly special.
### 1. Harissa Roasted Chicken
This recipe is a simple yet incredibly flavorful way to prepare chicken. The harissa sauce adds a spicy, smoky, and slightly sweet flavor to the chicken, creating a truly memorable dish.
**Ingredients:**
* 1 whole chicken (about 3-4 pounds)
* 2-3 tablespoons Chef John’s Harissa sauce
* 2 tablespoons olive oil
* 1 lemon, cut into wedges
* Salt and pepper to taste
* Optional: vegetables like potatoes, carrots, and onions, chopped
**Instructions:**
1. **Prepare the Chicken:** Preheat your oven to 400°F (200°C). Rinse the chicken inside and out and pat it dry with paper towels.
2. **Make the Harissa Marinade:** In a small bowl, combine the harissa sauce, olive oil, salt, and pepper. Mix well to create a marinade.
3. **Marinate the Chicken:** Rub the harissa marinade all over the chicken, making sure to get it under the skin as well. If using vegetables, toss them with some of the marinade and spread them in the bottom of a roasting pan.
4. **Roast the Chicken:** Place the chicken on top of the vegetables (if using) or directly in the roasting pan. Scatter the lemon wedges around the chicken. Roast for about 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork or meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
5. **Rest and Serve:** Let the chicken rest for about 10-15 minutes before carving and serving. Spoon the pan juices over the chicken and vegetables for extra flavor.
**Tips for Harissa Roasted Chicken:**
* **Spatchcocking:** For faster and more even cooking, consider spatchcocking the chicken (removing the backbone and flattening the bird).
* **Vegetables:** Choose your favorite root vegetables to roast alongside the chicken. Potatoes, carrots, onions, and sweet potatoes all work well.
* **Lemon:** The lemon adds a bright, citrusy flavor to the chicken. Don’t skip it!
* **Basting:** Baste the chicken with the pan juices every 20-30 minutes to keep it moist and flavorful.
### 2. Harissa Shrimp Scampi
This recipe is a spicy twist on the classic shrimp scampi. The harissa sauce adds a kick of heat and complexity to the dish, making it a truly unforgettable experience.
**Ingredients:**
* 1 pound large shrimp, peeled and deveined
* 4 tablespoons butter
* 4 cloves garlic, minced
* 2 tablespoons Chef John’s Harissa sauce
* 1/4 cup dry white wine
* 1/4 cup chopped fresh parsley
* Juice of 1/2 lemon
* Salt and pepper to taste
* Cooked pasta, for serving (linguine or spaghetti recommended)
**Instructions:**
1. **Prepare the Shrimp:** Pat the shrimp dry with paper towels and season with salt and pepper.
2. **Sauté the Garlic:** In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, or until fragrant.
3. **Add the Harissa:** Stir in the harissa sauce and cook for another minute, allowing the flavors to meld.
4. **Deglaze with Wine:** Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. **Cook the Shrimp:** Add the shrimp to the skillet and cook for about 2-3 minutes per side, or until pink and cooked through.
6. **Finish and Serve:** Stir in the parsley and lemon juice. Toss with cooked pasta and serve immediately.
**Tips for Harissa Shrimp Scampi:**
* **Shrimp Size:** Use large or jumbo shrimp for the best results. Avoid using small shrimp, as they can overcook easily.
* **Wine:** Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio, for the best flavor.
* **Pasta:** Linguine or spaghetti are the traditional pasta choices for shrimp scampi, but you can use any pasta you prefer.
* **Don’t Overcook the Shrimp:** Overcooked shrimp will be tough and rubbery. Cook them just until they are pink and cooked through.
### 3. Harissa Hummus
This recipe is a flavorful twist on the classic hummus. The harissa sauce adds a spicy and smoky element to the creamy chickpea dip, making it a perfect appetizer or snack.
**Ingredients:**
* 1 (15-ounce) can chickpeas, drained and rinsed
* 1/4 cup tahini
* 2 tablespoons lemon juice
* 2 tablespoons Chef John’s Harissa sauce
* 1 clove garlic, minced
* 2-4 tablespoons ice water
* 1/4 teaspoon salt, or more to taste
* Olive oil, for drizzling
* Paprika, for garnish
* Pita bread or vegetables, for serving
**Instructions:**
1. **Combine Ingredients:** In a food processor, combine the chickpeas, tahini, lemon juice, harissa sauce, garlic, and salt. Process until smooth, scraping down the sides as needed.
2. **Add Ice Water:** With the food processor running, slowly add the ice water, one tablespoon at a time, until you reach your desired consistency. The ice water helps to create a light and fluffy hummus.
3. **Adjust Seasoning:** Taste and adjust the seasoning with more salt, lemon juice, or harissa sauce, as needed.
4. **Serve:** Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with paprika. Serve with pita bread or vegetables.
**Tips for Harissa Hummus:**
* **Chickpeas:** Use high-quality canned chickpeas or cook your own from scratch for the best flavor.
* **Tahini:** Tahini is a sesame seed paste that is essential for hummus. Use a good-quality tahini for the best results.
* **Ice Water:** The ice water is key to creating a light and fluffy hummus. Don’t skip it!
* **Consistency:** Adjust the amount of ice water to achieve your desired consistency. Some people prefer a thicker hummus, while others prefer a smoother, more liquid hummus.
### 4. Harissa Pasta Sauce
This recipe is a quick and easy way to add a ton of flavor to your pasta. The harissa sauce provides a spicy and smoky base for a simple tomato sauce, creating a delicious and satisfying meal.
**Ingredients:**
* 1 pound pasta (spaghetti, penne, or your favorite shape)
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/4 cup Chef John’s Harissa sauce
* 1 (28-ounce) can crushed tomatoes
* 1/2 teaspoon sugar
* Salt and pepper to taste
* Grated Parmesan cheese, for serving
**Instructions:**
1. **Cook the Pasta:** Cook the pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
2. **Sauté the Garlic:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
3. **Add the Harissa and Tomatoes:** Stir in the harissa sauce and crushed tomatoes. Add the sugar, salt, and pepper. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally, to allow the flavors to meld.
4. **Combine with Pasta:** Add the cooked pasta to the skillet with the sauce. Toss to coat. Add a little of the reserved pasta water if the sauce is too thick.
5. **Serve:** Serve immediately, topped with grated Parmesan cheese.
**Tips for Harissa Pasta Sauce:**
* **Pasta Shape:** Choose your favorite pasta shape for this recipe. Spaghetti, penne, and rigatoni all work well.
* **Sugar:** The sugar helps to balance the acidity of the tomatoes. Don’t skip it!
* **Pasta Water:** The reserved pasta water helps to thicken the sauce and create a creamy texture.
* **Vegetables:** Add your favorite vegetables to the sauce, such as onions, bell peppers, or zucchini.
### 5. Harissa Eggs
This recipe is a simple and flavorful way to spice up your breakfast or brunch. The harissa sauce adds a kick of heat and flavor to scrambled eggs, fried eggs, or even an omelet.
**Ingredients:**
* 2 eggs
* 1 teaspoon milk or cream (optional)
* 1/2 teaspoon Chef John’s Harissa sauce
* Salt and pepper to taste
* Butter or oil, for cooking
* Optional: chopped cilantro or parsley, for garnish
**Instructions:**
1. **Whisk the Eggs:** In a small bowl, whisk the eggs with the milk or cream (if using), harissa sauce, salt, and pepper.
2. **Cook the Eggs:** Heat the butter or oil in a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are cooked to your desired consistency.
3. **Serve:** Serve immediately, garnished with chopped cilantro or parsley (if desired).
**Tips for Harissa Eggs:**
* **Egg Consistency:** Cook the eggs to your desired consistency. Some people prefer runny eggs, while others prefer them well-done.
* **Additions:** Add your favorite toppings to the eggs, such as cheese, vegetables, or avocado.
* **Serving Suggestions:** Serve the harissa eggs with toast, bagels, or tortillas.
### 6. Harissa Glazed Salmon
This recipe offers a delightful balance of sweet and spicy flavors, making the salmon a standout dish that’s easy to prepare. The harissa glaze not only adds a lovely color but also infuses the salmon with a robust flavor profile that complements its richness.
**Ingredients:**
* 4 salmon fillets (about 6 ounces each)
* 2 tablespoons Chef John’s Harissa Sauce
* 1 tablespoon honey or maple syrup
* 1 tablespoon soy sauce
* 1 tablespoon olive oil
* 1 clove garlic, minced
* 1 teaspoon lemon juice
* Salt and pepper to taste
* Chopped green onions or cilantro, for garnish
**Instructions:**
1. **Prepare the Salmon:** Preheat the oven to 400°F (200°C). Pat the salmon fillets dry with paper towels and season with salt and pepper.
2. **Make the Harissa Glaze:** In a small bowl, whisk together the harissa sauce, honey or maple syrup, soy sauce, olive oil, minced garlic, and lemon juice until well combined.
3. **Glaze the Salmon:** Place the salmon fillets on a baking sheet lined with parchment paper. Brush the harissa glaze evenly over the top of each fillet.
4. **Bake the Salmon:** Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will depend on the thickness of the fillets.
5. **Garnish and Serve:** Garnish with chopped green onions or cilantro. Serve immediately with rice, quinoa, or roasted vegetables.
**Tips for Harissa Glazed Salmon:**
* **Salmon Selection:** Choose salmon fillets that are similar in thickness for even cooking.
* **Glaze Consistency:** If the glaze is too thick, add a little water or olive oil to thin it out.
* **Doneness:** Salmon is best when cooked to medium doneness. It should be moist and slightly translucent in the center.
* **Broiling:** For a caramelized finish, broil the salmon for the last 1-2 minutes of cooking time, watching carefully to prevent burning.
### 7. Harissa Lentil Soup
This soup is a hearty, comforting, and flavorful meal, especially perfect for colder days. The harissa sauce adds a spicy warmth to the earthy lentils, creating a well-rounded and satisfying dish that is both nutritious and delicious.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1-2 tablespoons Chef John’s Harissa Sauce (adjust to taste)
* 1 teaspoon cumin
* 1/2 teaspoon smoked paprika
* 1 cup brown or green lentils, rinsed
* 6 cups vegetable broth or chicken broth
* 1 (14.5-ounce) can diced tomatoes, undrained
* Juice of 1/2 lemon
* Salt and pepper to taste
* Chopped cilantro or parsley, for garnish
**Instructions:**
1. **Sauté Vegetables:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes, or until the vegetables are softened.
2. **Add Garlic and Spices:** Add the minced garlic, harissa sauce, cumin, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.
3. **Add Lentils and Broth:** Stir in the lentils, vegetable broth (or chicken broth), and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
4. **Season and Serve:** Stir in the lemon juice, salt, and pepper. Taste and adjust seasoning as needed. Garnish with chopped cilantro or parsley. Serve hot.
**Tips for Harissa Lentil Soup:**
* **Lentil Type:** Brown or green lentils work best in this soup. Red lentils will cook down too quickly and become mushy.
* **Broth Choice:** Vegetable broth makes this soup vegetarian, while chicken broth adds richness.
* **Spice Level:** Adjust the amount of harissa sauce to control the spiciness of the soup.
* **Blending:** For a creamier soup, use an immersion blender to partially blend the soup before serving.
### 8. Harissa Aioli
This flavorful aioli is a fantastic condiment to have on hand. It adds a zesty and spicy kick to sandwiches, burgers, fries, and grilled meats. The combination of creamy mayonnaise and the spicy complexity of harissa creates an addictive sauce that will elevate your meals.
**Ingredients:**
* 1 cup mayonnaise
* 2-3 tablespoons Chef John’s Harissa Sauce (adjust to taste)
* 2 cloves garlic, minced
* 1 tablespoon lemon juice
* Salt to taste
**Instructions:**
1. **Combine Ingredients:** In a bowl, combine the mayonnaise, harissa sauce, minced garlic, lemon juice, and salt.
2. **Mix Well:** Whisk all ingredients together until smooth and well combined.
3. **Adjust Seasoning:** Taste and adjust the seasoning as needed. Add more harissa sauce for extra spice or lemon juice for more tang.
4. **Chill:** Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
**Tips for Harissa Aioli:**
* **Mayonnaise:** Use a good-quality mayonnaise for the best flavor.
* **Garlic:** Mince the garlic finely to avoid overpowering the other flavors.
* **Spice Level:** Adjust the amount of harissa sauce to control the spiciness of the aioli.
* **Storage:** Store the aioli in an airtight container in the refrigerator for up to 1 week.
### 9. Harissa Marinated Lamb Chops
These lamb chops are infused with an incredible depth of flavor from the harissa marinade, resulting in a tender and succulent dish. The spicy, smoky, and slightly sweet notes of the harissa perfectly complement the rich flavor of the lamb.
**Ingredients:**
* 8 lamb chops (about 1-inch thick)
* 3 tablespoons Chef John’s Harissa Sauce
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1 tablespoon lemon juice
* 1 teaspoon cumin
* 1/2 teaspoon smoked paprika
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Marinade:** In a bowl, whisk together the harissa sauce, olive oil, minced garlic, lemon juice, cumin, smoked paprika, salt, and pepper.
2. **Marinate the Lamb Chops:** Place the lamb chops in a resealable plastic bag or a shallow dish. Pour the marinade over the lamb chops, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight.
3. **Grill or Pan-Sear:** Preheat your grill or a large skillet over medium-high heat. Remove the lamb chops from the marinade and discard the marinade.
4. **Cook the Lamb Chops:** Grill or pan-sear the lamb chops for 3-4 minutes per side for medium-rare, or longer for your desired level of doneness. Use a meat thermometer to ensure the lamb reaches an internal temperature of 145°F (63°C) for medium-rare.
5. **Rest and Serve:** Let the lamb chops rest for 5 minutes before serving. Garnish with chopped parsley or cilantro, if desired. Serve with roasted vegetables, couscous, or a salad.
**Tips for Harissa Marinated Lamb Chops:**
* **Marinating Time:** The longer you marinate the lamb chops, the more flavorful and tender they will be. However, avoid marinating for more than 24 hours, as the acid in the marinade can start to break down the lamb.
* **Doneness:** Use a meat thermometer to ensure the lamb chops are cooked to your desired level of doneness.
* **Resting:** Allowing the lamb chops to rest before serving allows the juices to redistribute, resulting in a more tender and flavorful chop.
### 10. Harissa Cauliflower
This recipe is a simple yet flavorful way to enjoy cauliflower. The harissa sauce adds a spicy, smoky, and slightly sweet flavor to the cauliflower, creating a delicious and healthy side dish or vegetarian main course.
**Ingredients:**
* 1 head of cauliflower, cut into florets
* 2 tablespoons olive oil
* 2 tablespoons Chef John’s Harissa Sauce
* 1 teaspoon cumin
* 1/2 teaspoon garlic powder
* Salt and pepper to taste
* Chopped cilantro or parsley, for garnish
**Instructions:**
1. **Preheat Oven:** Preheat the oven to 400°F (200°C).
2. **Prepare Cauliflower:** In a large bowl, toss the cauliflower florets with olive oil, harissa sauce, cumin, garlic powder, salt, and pepper until evenly coated.
3. **Roast Cauliflower:** Spread the cauliflower florets in a single layer on a baking sheet lined with parchment paper.
4. **Roast:** Roast for 20-25 minutes, or until the cauliflower is tender and slightly caramelized, flipping halfway through.
5. **Garnish and Serve:** Garnish with chopped cilantro or parsley. Serve hot as a side dish or vegetarian main course.
**Tips for Harissa Cauliflower:**
* **Cauliflower Size:** Cut the cauliflower florets into roughly the same size for even cooking.
* **Doneness:** Roast the cauliflower until it is tender and slightly caramelized for the best flavor and texture.
* **Variations:** Add other vegetables to the roasting pan, such as bell peppers, onions, or zucchini.
## Conclusion
Chef John’s Harissa sauce is a culinary game-changer, adding a burst of flavor and heat to countless dishes. From simple appetizers to hearty main courses, the possibilities are endless. So, grab a jar of harissa, experiment with these recipes, and get ready to spice up your life!
By mastering the art of using Chef John’s Harissa sauce, you can elevate your cooking and impress your family and friends with flavorful and exciting meals. Whether you’re roasting chicken, grilling lamb, or simply adding a kick to your morning eggs, harissa is a versatile ingredient that will quickly become a staple in your kitchen. Enjoy the journey of culinary exploration, and don’t be afraid to experiment with different flavors and combinations to create your own signature dishes using this incredible ingredient.