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Recipes
Roasted Tomatillo and Chicken Chilaquiles
By KDHarmon
Roast tomatillos: Lay quartered tomatillos, garlic, jalapeno, onion on a sheet tray and drizzle with olive oil
- 1 1/2 pounds tomatillos, husked, washed and cut into quarters
- 1 jalapeno, split in half through the stem
- 2 cloves garlic, peeled
- 1 white onion, rough chopped
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 bunch fresh cilantro, washed
- Juice of 1 lime
- 12 6-inch whole wheat tortillas, cut into 1/2-inch strips (they can be a day or two old, but fresh is fine too)
- 3 cups roasted chicken, shredded
- 4 scallions, finely chopped
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons ground cumin
- 1 teaspoon chile powder, optional
- Kosher salt and freshly ground black pepper
- 1 cup crumbled queso fresco
- 1 cup grated packaged mozzarella cheese
Texas-Style Steak Chili
By KDHarmon
Heat oil in large stock pot on med-high heat, add beef and onions and sear until onions are tender
- 1/4 C canola oil
- 4 C white onion, 1/4" dice
- 2.5 lbs beef, diced 3/4" x 1" (sirloin or top round)
- 1.5 C tomato sauce
- 3/4 C pineapple juice
- 1.5 tsp red wine vinegar
- 1/4 C mild chili powder
- 1.5 tsp ancho chili powder
- 3/4 tsp chipotle chili powder
- 3/4 tsp habanero chili powder
- 2 tsp kosher salt
- 1 Tbl + 1 tsp granulated sugar
- 3/4 tsp ground basil
- 3/4 tsp garlic powder
- 3/4 tsp sweet paprika
- 3/4 tsp ground coriander
- 3/4 tsp ground black pepper
- 3/4 tsp ground cumin
- 3 bay leaves
Roast Pork Tenderloin with Carrot Romesco
By KDHarmon
Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 m...
- 1/4 cup pine nuts
- 1 1/2 pound small carrots, peeled, halved lengthwise if larger
- 5 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 large pork tenderloin (about 1 1/2 lb.)
- 1 small garlic clove, finely grated
- 1 tsp Aleppo pepper or 1/2 tsp. crushed red pepper flakes
- 2 tablespoons red wine vinegar, divided
- 2 cups spicy greens (such as watercress or baby mustard)
Serrano Ham Croquetas
By KDHarmon
1.In a large skillet, melt the butter over medium heat
- 7 tablespoons butter
- 1/2 small onion, finely chopped (about 1/3 cup)
- 6 tablespoons all-purpose flour, plus more for breading the croqueta
- 2 cups whole milk
- 1/4 tsp ground nutmeg
- Salt and white pepper
- 1 heaping cup of finely diced ham (preferably Serrano ham, but prosciutto or black forest will work too)
- 2 About 2 cups fine dry white bread crumbs
- 2 large eggs, beaten
- Olive oil, for frying
The Bavarian Lodge House Vinaigrette
By KDHarmon
In food processor, combine herbs, mustard, garlic, salt and pepper
- 4-1/2 tsp fresh basil, snipped or 1-1/2 tsp dried basil, crushed
- 4-1/2 tsp fresh oregano, snipped or 1-1/2 tsp dried oregano, crushed
- 1 tsp fresh thyme, snipped or 1/4 tsp dried thyme, crushed
- 4 tsp Dijon mustard
- 1 tsp dried minced garlic
- 1/4 tsp salt
- 1/4 tsp fresh cracked black pepper
- 1/2 C balsamic vinegar
- 3/4 C olive or canola oil
Swiss Cheese Pie
By KDHarmon
Preheat overn to 325 degrees
- 2 Tbl butter
- 2 Tbl flour
- 1 C milk
- 3 eggs, slightly beaten
- 3/4 C half and half
- 1-1/2 C swiss cheese, coarsely shredded
- salt and pepper to taste
- 1 9-inch partially baked pastry shell
Pimento Cheese Grits
By KDHarmon
In a large saucepan, bring the water and milk to a boil
- 5 cups water
- 3 cups whole milk
- 1 1/2 cups medium-grind stone-ground corn grits
- Salt
- 4 ounces sharp yellow cheddar cheese, shredded (1 1/4 cups)
- 4 ounces sharp white cheddar cheese, shredded (1 1/4 cups)
- 3 ounces cream cheese, at room temperature
- 1/3 cup finely diced jarred piquillo peppers, patted dry
- 1/8 teaspoon cayenne
- Freshly ground black pepper
- Thinly sliced scallions, for garnish
Make Ahead Vinaigrette
By KDHarmon
https://www.cooksillustrated
- 1 Tbl Mayonnaise
- 1 Tbl Molasses (not blackstrap)
- 1 Tbl Dijon Mustard
- 1 garlic clove, minced
- 2 tsp herbs, finely minced
- 1/4 C wine vinegar or lemon juice
- 1/2 C extra virgin olive oil
- 1/4 C vegetable oil
Pineapple Upside Down Cake
By KDHarmon
Topping: melt butter in 10-inch caast iron skillet
- Topping:
- 1/3 C butter
- 2/3 C firmly packed brown sugar
- 1 Can (20 oz) pineapple slices, drained, reserving 2 Tbl liquid
- 10 maraschino cherries
- Cake:
- 1-1/2 C sifted all purpose flour
- 1-3/4 tsp baking powder
- 1/4 tsp salt
- 1/3 C butter
- 3/4 C granulated sugar
- 2 eggs, separated
- 1 tsp grated lemon zest
- 1 Tbl fresh lemon juice
- 1 tsp vanilla extract
- 1/2 C sour cream
Pappardelle with Pork Sugo and Hazelnuts
By KDHarmon
Preheat oven to 425°. Toss tomatoes, grated garlic, and 1 Tbsp
- 5 large plum tomatoes, quartered
- 7 garlic cloves, 1 finely grated, 6 left whole
- 3 tablespoons vegetable oil, divided
- Kosher salt, freshly ground pepper
- 1/2 cup blanched hazelnuts
- 2 pounds boneless pork shoulder (Boston butt), fat trimmed, cut into 8 pieces
- 4 large shallots, quartered
- 2 cups red wine
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 5 sprigs oregano, plus 1 tablespoon finely chopped
- 5 sprigs thyme, plus 1 tablespoon finely chopped
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 4 ounces Grana Padano cheese, finely grated, plus shaved for serving
- 1 pound fresh or dried pappardelle