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Recipes
Linguine with Shrimp and Lemon Oil
By KDHarmon
For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve
- For the lemon oil:
- 1/2 cup extra-virgin olive oil
- 1 lemon, zested
- For the pasta:
- 1 pound linguine pasta
- 2 tablespoons olive oil
- 2 shallots, diced
- 2 garlic cloves, minced
- 16 ounces frozen shrimp
- 1/4 cup lemon juice (about 2 lemons)
- 1 lemon, zested
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 ounces arugula (about 3 packed cups)
- 1/4 cup chopped fresh flat-leaf parsley
Olive and Parmesan Skillet Cornbread
By KDHarmon
Preheat oven to 450°F. Place 9- to 10-inch cast-iron skillet or 9-inch-diameter ovenproof skillet (do not use nons...
- 1 1/4 cups all purpose flour
- 1 cup stone-ground yellow cornmeal
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 2 teaspoons tomato paste
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1/2 teaspoon hot pepper sauce
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1/2 cup pitted Kalamata olives, coarsely chopped
Lemony Corn and Quinoa Salad
By KDHarmon
Mix together corn, green onion, herbs, lemon juice, olive oil and zest
- 2 C cooked quinoa
- 3 C corn
- 1 C green onion, diced
- 3/4 C herbs
- 1/4 C lemon juice
- 1/4 C olive oil
- 1 tsp lemon zest
- Salt and pepper, to taste
Grilled Shrimip with Bacon Tomato Jam
By KDHarmon
For the Bacon Tomato Jam: Place a large heavy-bottomed pan over medium-high heat
- Bacon Tomato Jam:
- 1/2 pound thick cut bacon (small diced)
- 1 small onion (peeled and small diced)
- 1/3 cup granulated sugar
- 1/2 cup fresh horseradish (peeled and finely grated)
- 1 pound vine-ripened tomatoes (small diced)
- 1/2 cup sherry vinegar
- 1 tablespoon dijon mustard
- kosher salt and freshly ground black pepper (to taste)
- Grilled Shrimp:
- 1 pound shrimp (shelled, deveined, tails on)
- 4 skewers (6-inches, soaked in water for 1 hour)
- 1/4 cup olive oil
- kosher salt and freshly ground black pepper (to taste)
Spicy Beef with Noodles
By KDHarmon
To make the noodles, dust a baking sheet with bread flour; set aside
- For the noodles:
- 2 cups (10 oz./315 g) bread flour, plus more for dusting
- 3/4 tsp. table salt
- 1 tsp. baking soda
- 1/2 cup (4 fl. oz./125 ml) water
- 1 Tbs. canola oil
- For the sauce:
- 1/3 cup (3 fl. oz./80 ml) plus 2 Tbs. lime juice
- 3 Tbs. honey
- 3 Tbs. fish sauce
- 2 1/2 tsp. Asian chili paste
- 2 Tbs. canola oil
- 1 1/2 tsp. minced garlic
- 2 tsp. minced lemongrass, tender white portion only
- 1 Thai or serrano chile, seeded and minced
- 1 1/2 lb. (750 g) ground beef
- 1/2 red onion, thinly sliced
- Fresh cilantro leaves for garnish
- Fresh basil leaves for garnish
- Chopped green onions, white and light green portions, for garnish
White Lasagna Cupcakes
By KDHarmon
1.Preheat the oven to 350 degrees F
- 4 tablespoons unsalted butter
- Butter, for the ramekins
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- Freshly grated Parmigiano-Reggiano cheese, for sprinkling
- 1/2 pound fresh lasagna noodles
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 large egg
- 1/4 cup snipped chives
- 2 tablespoons chopped parsley
- 8 ounces Fontina cheese, shredded
- 6 ounces thinly sliced prosciutto, finely diced
- Freshly ground pepper
Olive Oil Aioli
By KDHarmon
Pulse yolk, garlic and lemon juice in a food processor to combine
- 1 large egg yolk
- 1 garlic clove, finely grated
- 2 Tbl fresh lemon juice
- 1/2 C olive Oil
- Kosher salt
Chop Chop Chicken Salad
By KDHarmon
For the peanut dressing: Place all ingredients in a blender, using the pulse option, quickly pulse the dressing unt...
- Salad Mix:
- 2 heads romaine hearts, sliced 1/4 inch thick
- 1 pound spinach, sliced 1/4 inch thick
- 1 cup julienne carrots
- 1 cup sliced mangoes (optional)
- 1 cup julienne cucumbers
- Peanut dressing:
- 1 cup seasoned rice wine vinegar
- 1 tablespoon minced jalapenos, no seeds
- 2 tablespoons soy sauce
- 1/2 cup fine chopped toasted peanuts
- 1 tablespoon minced canned jalapenos with juice
- 1 teaspoon grated ginger
- 1 teaspoon kosher salt
- Chicken:
- 1 pound cooked shredded chicken breasts (from a rotisserie chicken)
- Salad presentation:
- 4 cups salad mix
- 1/2 cup chicken
- 3 ounces peanut dressing
White Chocolate Chunk Brownies
By KDHarmon
Preheat oven to 350 degrees
- 3 Tbl instant coffee powder
- 1 Tbl water
- 2 C firmly packed brown sugar
- 3/4 C unsalted butter
- 2 large eggs
- 2 Tbl coffee liqueur
- 2 C flour
- 2 tsp baking powder
- 1/2 tsp salt
- 5 ounces white chocolate, cut into 3/4-inch pieces
- 3/4 C coarsely chopped pecans, toasted
Banana-Oat Snack Cake
By KDHarmon
Preheat oven to 350°. Lightly coat an 8x8” baking dish with butter and line with parchment paper
- 6 tablespoons unsalted butter, cut into 1/2” pieces, melted, plus more for baking dish
- 1 1/2 cups old-fashioned oats
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 1/4 cups (packed) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 bananas, chopped