Menu, October 8

Here's a dish I haven't made for a while, but as the weather changes, old favorites call out to be brought back onto the table. Harissa is a Morrocan chili paste that's pretty easy to make with chilis that can be found around here. I've been sending it out to HKC customers as a condiment alongside steak or roast beef, or with grilled vegetables, but it's traditional (and amazing) as a base for braising beef, lamb, or goat. Kudos to my friend Logan of Cellar Door (cellardoorsd.com) for recently braising goat in harissa for a pop-up picnic....Oh was I missing out to not be there! 

 

What I love about this dish below is having a bite of the slightly spicy, smoky shredded beef with the creamy sweet potato...It's pretty darn good ;)