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Recipes
Pistachio Yogurt Sauce
By KDHarmon
We didn’t know how much this sauce was missing from our lives until we had it; serve with grilled or roasted meat...
- 1 cup raw pistachios
- 1 garlic clove, finely grated
- 1 teaspoon finely grated lemon zest
- 1/4 cup olive oil, plus more
- Kosher salt, freshly ground pepper
- 1 cup plain whole-milk Greek yogurt
Chocolate Pecan Pie
By KDHarmon
Crust: Mound flour on work surface
- Crust:
- 2-1/4 C all purpose flour
- 10 Tbl unsalted butter, cut into pieces and slightly softened at room temperature
- 1 egg
- pinch sugar
- 3/4 tsp salt
- 1 Tbl cold milk
- Filling:
- 2 eggs
- 1/2 C sugar
- 1/2 C light corn syrup
- 1-1/2 C pecan halves, toasted and cooled
- 6 ounces semi-sweet chocolate chips
Billionaire's Shortbread
By KDHarmon
Billionaire’s shortbread is a classic crowd pleaser, with layers of salted caramel, chocolate, and classic shortb...
- Shortbread:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 2 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1 cup toasted hazelnuts, roughly chopped
- Nonstick cooking spray
- Caramel:
- 1 C butter
- 1 C light or dark brown sugar, packed
- Pinch of salt
- 1 C heavy cream
- Flaky salt
- Ganache:
- 9 oz semi-sweet or dark chocolate (about 1-3/4 cup), chopped
- 1 C heavy cream
- Flaky salt
Ginger Dipping Sauce
By KDHarmon
The tangy heat of this sauce cuts richness and enlivens whatever it touches
- 6 Tbl fresh lime juice
- 2 Tbl minced, peeled fresh ginger
- 2 Tbl granulated sugar
- 2 tsp finely chopped seeded red Fresno chile or jalapeno
Cherry Soda
By KDHarmon
•Fill a Collins glass with ice
- 3-4 tablespoons Muddled Cherry Syrup
- Ice
- Cola
Creamed Corn
By KDHarmon
Melt butter in heavy saucepan, add flour and salt, stirring to blend
- 1-1/2 Tbl butter
- 1-1/2 Tbl flour
- 1/2 tsp salt
- 1-1/2 C cream
- 2 Tbl sugar
- 3 C fresh, frozen or canned whole kernel corn
Mushroom Pie
By KDHarmon
Preheat over to 400 degrees
- 3 Tbl butter
- 2-1/2 C chopped onions
- 8 C coarsely chopped cremini mushrooms (1.5-1.75 lb)
- 2 Tbl chopped fresh thyme
- 1-8 oz package cream cheese, cut into cubes, room temperature
- 1 large egg yolk beaten with 1 Tbl milk
- 2 prepared pie crusts
Shrimp in Adobo
By KDHarmon
Heat a large dry cast-iron skillet over medium-high heat
- 6 dried ancho chiles, stemmed
- 4 garlic cloves
- 1/4 cupapple cider vinegar
- 2 teaspoonskosher salt plus more for seasoning
- 1/2 teaspoondried oregano, preferably Mexican
- 1/2 teaspoonground cumin
- 1/2 teaspoonsugar
- 2 poundssmall or medium uncooked shrimp, deveined, cut into 1/4" pieces
Chorizo Hoagies with Tangy Cabbage-Pepper Relish
By KDHarmon
Make the relish In a large bowl, combine all of the ingredients
- Cabbage-pepper relish:
- 1 small head of green cabbage, thinly sliced (10 cups)
- 1 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1 carrot, shredded
- 1 1/2 tablespoons distilled white vinegar
- 1 tablespoon kosher salt
- 1 1/2 tablespoons crushed red pepper
- Remoulade:
- 1 cup mayonnaise
- 1/4 cup minced chives
- 2 tablespoons sweet smoked paprika
- 2 tablespoons fresh lemon juice
- 1 small shallot, minced
- Kosher salt
- Pepper
- Chorizo:
- Two 12-ounce bottles light beer or lager
- Canola oil, for brushing
- Six 6-ounce fresh chorizo sausages, pricked all over with a paring knife
- 6 hoagie rolls, split
Grilled Shrimp Scampi
By KDHarmon
Heat the grill to medium. Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped ...
- 3/4 cup olive oil
- 3 tablespoons freshly chopped thyme leaves
- 1 1/2 tablespoons ancho chili powder
- 6 cloves garlic, coarsely chopped
- 24 large shrimp, shelled and deveined
- Salt and freshly ground black pepper
- 3 cloves garlic, thinly sliced