Friday, November 6, 2015
Harissa Beef Skewers with Tahini Slaw
Let's talk more about Paris because it was fabulous! The next day in Paris we got up early and headed over to Notre Dame because they day before we tried to get in and the line was insane. It was unbelievable inside and while we were in there a service was happening which immediately brought me back to my childhood as I was raised catholic (pics below). We then went over to the catacombs and stood in line for an entire hour and only moved 14ft...so we decided our time was too precious to waste especially since it would have taken us another 2 hours at least. From there we were hungry and stopped in this little cafe and had some amazing food, we shared foie gras with fig jam and toast and then a very large and delicious charcuterie board (pic below). Next we went to the Père Lachaise Cemetery which was so beautiful and haunting. We walked around for hours and visited Jim Morrison's grave and one of my favorites Oscar Wilde's grave (pic below). Now let's talk about food I cooked. I adapted this recipe for last night's dinner and while it turned very yummy there were definitely some tweaks I made and tweaks I should have made which I will note. And TGIF enjoy your weekend!
1/2 cup plain whole yogurt
2 tablespoons tahini
1/4 cup lemon juice
sea salt and fresh ground black pepper
3 green onions, thinly sliced
1 cup dill sprigs, chopped
3 tablespoon Harissa paste (I used mild)
2 tablespoons extra virgin olive oil
1 3/4 pound beef, trimmed and cut into 1/4 inch slices
1 small head cabbage (I used Chinese), shredded
1 teaspoon honey
1 teaspoon apple cider vinegar
1. Mix Harissa paste, olive oil, and 2 dashes of garlic powder together and place in bowl with beef chunks. Let marinate for at least 1/2 hour. (This will help the flavor be more brilliant than mine was).
2. In the meantime place the yogurt, tahini, lemon juice, honey, apple cider vinegar, and salt and pepper in a large bowl and stir to combine. Add the cabbage, onions, and dill, and toss to combine. Set aside.
3. When meat is done marinating preheat a grill pan or a grill to medium high heat. Thread the meat onto skewers and brush with the leftover paste oil mixture. Cook for 2-3 minutes each side. Serve over the slaw.