Grilling season is in full swing. For a lively change of flavor from the ubiquitous ketchup, mustard and barbecue sauce, add a kick of exotic flavor to the meat that meets the grill top heat at your next backyard cookout.
Earl Fultz, now in his 90s, was predeceased by his wife, Gloria, in 2013. One of Gloria's culinary specialties was her homemade seasoning concoction that celebrates the warm flavor notes of Morocco, her country of origin. When Earl, a Greenport resident, was in his late eighties, Gloria fell ill. As her health declined, she imparted her recipe to him with the idea of keeping him occupied after her death. The couple decided that Earl would utilize the skills that he acquired over a 30-year career in business to package, market and sell the product as a tribute to his beloved. Once the idea was proposed to and accepted by a startup program, cHarissa was born and bottled. It is Gloria's 50-year old family recipe for harissa, a paste-like sauce that is traditionally made with red peppers, chili peppers and spices and has been a quintessential ingredient in Tunisian, Libyan, Algerian and Moroccan cuisines.
There are two presentations of cHarissa, one of which is an olive oil and cumin based condiment, and the other is a dry spice seasoning blend. Each variation is available in its original flavor as well as one with a kick to infuse a boost of heat for those who like it hot. The spice blend can be sprinkled on vegetables, potatoes, popcorn and chips, rubbed into meats and stirred into rice, couscous, soups and stews. The condiment is equally versatile, making an excellent brushing sauce for grilling poultry, lamb, pork and shrimp. You can also top a hot dog or burger, heap a generous spoonful into the mixing bowl when making meatballs or use the condiment as a dipping sauce for chicken wings or pita chips. As Earl insists, cHarissa "is the healthy choice that's good on everything." The potential uses for these products are boundless, and the ingredient list is all natural, sugar free, gluten free and contains no MSG.
You can find Earl proudly and passionately peddling his product at local farmers markets throughout the year, and cHarissa can also be purchased in area gourmet shops and specialty food stores across Long Island and in city. As many as 800 jars of the condiment are produced each week in a 2,000 square-foot commercial kitchen, and its popularity has grown tremendously. On June 28 of this year, the nonagenarian had the honor of receiving the first place SOFI gold award at Manhattan's Jacob K. Javits Convention Center in the Cooking, Dipping or Finishing Sauce category of the 2015 Summer Fancy Food Show for his coveted condiment.
Earl has made it his mission to make cHarissa the next spice sensation to dominate kitchen counters and tabletops, knocking the Sriracha craze into the realm of distant memories. Well on his way toward achieving his goal, cHarissa is now being served up in notable establishments beyond the New York restaurant grid, including the famed Chez Panisse in Berkley, California. Help his dream along, and treat your taste buds too, by stopping by to say hi to Earl on your next farmers market visit and pick up some cHarissa to try at your next barbecue. You will likely find yourself reaching for the spiced epicurean delight long after grilling season ends as you discover the versatility and award-winning savory flavors that northern Africa has savored for centuries. Alternately, you can order cHarissa spice rubs and condiments online at www.charissa.com
Earl Fultz, now in his 90s, was predeceased by his wife, Gloria, in 2013. One of Gloria's culinary specialties was her homemade seasoning concoction that celebrates the warm flavor notes of Morocco, her country of origin. When Earl, a Greenport resident, was in his late eighties, Gloria fell ill. As her health declined, she imparted her recipe to him with the idea of keeping him occupied after her death. The couple decided that Earl would utilize the skills that he acquired over a 30-year career in business to package, market and sell the product as a tribute to his beloved. Once the idea was proposed to and accepted by a startup program, cHarissa was born and bottled. It is Gloria's 50-year old family recipe for harissa, a paste-like sauce that is traditionally made with red peppers, chili peppers and spices and has been a quintessential ingredient in Tunisian, Libyan, Algerian and Moroccan cuisines.
There are two presentations of cHarissa, one of which is an olive oil and cumin based condiment, and the other is a dry spice seasoning blend. Each variation is available in its original flavor as well as one with a kick to infuse a boost of heat for those who like it hot. The spice blend can be sprinkled on vegetables, potatoes, popcorn and chips, rubbed into meats and stirred into rice, couscous, soups and stews. The condiment is equally versatile, making an excellent brushing sauce for grilling poultry, lamb, pork and shrimp. You can also top a hot dog or burger, heap a generous spoonful into the mixing bowl when making meatballs or use the condiment as a dipping sauce for chicken wings or pita chips. As Earl insists, cHarissa "is the healthy choice that's good on everything." The potential uses for these products are boundless, and the ingredient list is all natural, sugar free, gluten free and contains no MSG.
You can find Earl proudly and passionately peddling his product at local farmers markets throughout the year, and cHarissa can also be purchased in area gourmet shops and specialty food stores across Long Island and in city. As many as 800 jars of the condiment are produced each week in a 2,000 square-foot commercial kitchen, and its popularity has grown tremendously. On June 28 of this year, the nonagenarian had the honor of receiving the first place SOFI gold award at Manhattan's Jacob K. Javits Convention Center in the Cooking, Dipping or Finishing Sauce category of the 2015 Summer Fancy Food Show for his coveted condiment.
Earl has made it his mission to make cHarissa the next spice sensation to dominate kitchen counters and tabletops, knocking the Sriracha craze into the realm of distant memories. Well on his way toward achieving his goal, cHarissa is now being served up in notable establishments beyond the New York restaurant grid, including the famed Chez Panisse in Berkley, California. Help his dream along, and treat your taste buds too, by stopping by to say hi to Earl on your next farmers market visit and pick up some cHarissa to try at your next barbecue. You will likely find yourself reaching for the spiced epicurean delight long after grilling season ends as you discover the versatility and award-winning savory flavors that northern Africa has savored for centuries. Alternately, you can order cHarissa spice rubs and condiments online at www.charissa.com