Moroccan Baked Eggs
Merguez is a fresh sausage made with lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin andchili pepper or Harissa, which gives it its characteristic piquancy and red color, as well as other spices such as sumac, fennel, and garlic.
Ingredients:
- Merguez (thinly sliced.)
- Chili sauce
- Tomato Sauce
- Cilantro
- Spiced Yoghurt
Method: Heat in oven at 475 Degrees.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook Merguez, until cooked through.
In a skillet, simmer chili sauce with tomato sauce for 15 minutes. Add yogurt and sausage. Drop Eggs into hot skillet and bake for 8 -10 Embellish with cilantro.
Grilled Ciabatta with Blueberries
Courtesy of Heather Bullard
Ingredients:
Ricotta Cheese- Fresh Blueberries
- Organic Honey
- Mint Ciabatta Bread
Method: Broil Ciabatta bread. If you are cooking with the baked eggs (above), broil during the last five minutes of the egg bake. Mix ricotta cheese with honey (to taste). Spread on hot ciabatta bread. Top with blueberries. Drizzle with honey and adorn with mint.
Strawberry Watermelon Mojito
Ingredients
- 2 large strawberries, hulled, rinsed and coarsely chopped
- 1 cup of chopped, seedless watermelon
- Juice of one lime
- 1-1/2 to 2 ounces of simple syrup, or to taste
- 5 mint leaves
- 2 ounces of good rum
- Ice to fill glass
- Club soda or lemon-lime soda
- Lime curls and/or extra mint leaves, for garnish, optional
Method
In a blender, whirl the strawberries and watermelon. Strain out pulp if desired. Add the lime juice and simple syrup. In a tall highball or collins glass, add the mint leaves and muddle with the handle of a wooden spoon, just enough to release the oils of the mint. Add 2 ounces of rum on top and fill glass with ice. Top it off with the strawberry watermelon mixture and a splash of lemon lime or club soda; stir well and garnish.
Source: http://deepsouthdish.com
