Ger-Nis INTERNATIONAL, LLC

Serves 10

Ingredients

2 pounds pork butt or shoulder, fat trimmed
2 teaspoon sweet Spanish paprika
4 cloves garlic, chopped fine
2 teaspoons oregano (dried)
Salt to taste
Spanish extra-virgin olive oil

Directions

Cut pork into 1 ½-inch cubes. Put pork into a glass or ceramic bowl. Sprinkle paprika, garlic, oregano and salt over pork and stir to coat pork thoroughly. Cover tightly and [...]

categories: garlic, oregano, paprika, pork, pork butt, spanish, spanish paprika

One of the truly most decadent dishes I have ever tasted in Israel is the many versions of eggplant mousse. A longtime fan of baba ganoush, I was skeptical a few years ago when I tried my first version of this classic Middle Eastern staple in a mousse form. I am not the biggest fan of French technique cooking; I find the raw grittiness of food in a more pure form typically attracts me greater than dishes that are over concocted. But even so, I am willing to try anything (except liver), and so I did. To my amazement, I fell in love with eggplant made into a mousse. There is something so luxurious about the texture and taste. There are several different version of the dish of course and I typically and happy with most, some more lemony, others more cuminy, while my favorites tend to be smoky and herbaceous tasting with lots of sumac and paparika. I guess the point to all of this is don’t underestimate the mousse and certainlyy let’s keep eating baba ganoush, but don’t overlook a smokey eggplant mousse if you come across one and this recipe is my best recollection of the best I have had, combined with hot grilled flat bread you can sit in complete luxury even all alone, and indulge in this one of a kind dish.

categories: cilantro, cumin, cumin seeds, eggplant, eggplants, garlic, Israel, Israeli, Italian parsley, lemon, lemon juice, lemon zest, lemons, mousse, olive oil, paprika, parsley, smokey, smokey spanish paprika, spanish paprika, sumac

Serves 6
INGREDIENTS
1 cup brown lentils
3 cups (about one 2-pound whole pumpkin) sugar pumpkin or butternut squash
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika
½ teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
¼ cup mint leaves, chopped
1 tablespoon red wine vinegar
DIRECTIONS
Place lentils in small bowl. Cover with cold water [...]

categories: baby arugula, brown lentils, butternut squash, cumin, goat cheese, ground cumin, lentil, mint, olive oil, pumpkin, red wine vinegar, salad, sea salt, spanish paprika, sugar pumpkin pumpkin

Serves 4 to 6
Ingredients
Olive oil
1 cup diced white onions
8 cloves garlic, smashed and chopped
1 pound dried chickpeas (soaked overnight)
2 cups canned tomatoes, strained and chopped
1 cup chopped fresh parsley
1 teaspoon pimento or smoked paprika
1 tablespoon red chili flakes
2 cups white wine
Water
1 pound squid, cleaned and cut into rings
½ cup diced piquillo peppers
Sherry vinegar
Extra virgin olive [...]

categories: baguette, canned tomatoes, chickpeas, chili flakes, extra virgin olive oil, garlic, olive oil, onions, parsley, pimenton, piquillo peppers, red chili flakes, seafood, sherry vinegar, spanish paprika, squid, stew, tomatoes, white onions, white wine