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Recipes
Emeril's Southwest Seasoning
By KDHarmon
Combine all ingredients thoroughly
- Emeril's Southwest Seasoning:
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 tablespoon salt
- 1 tablespoon dried oregano
Egg Nog Bundt Cake
By KDHarmon
Preheat oven to 350 degrees
- Egg Nog Glaze:
- 1 cup butter, softened
- 1/2 cup oil (vegetable or canola)
- 3 cups sugar
- 6 large eggs
- 3 cups all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground nutmeg
- 1 tsp. ground cinnamon
- 1 1/2 cups cold egg nog
- 1 tsp. lemon extract
- 1 tsp. vanilla extract
- 2 Tbs. of good Kentucky bourbon (optional, if you do not use it, add an extra teaspoon of vanilla)
- 2 cups coarsely chopped pecans, divided
- 2 cups powdered sugar
- 5 Tbs. egg nog
- 1 tsp. vanilla
- 1/2 tsp. nutmeg
Spanish Rice
By KDHarmon
In a blender or food processor, puree the tomatoes with the onion, garlic and 1 teaspoon of salt until smooth
- 2 medium tomatoes, chopped
- 1 medium onion, coarsely chopped
- 2 garlic cloves
- Kosher salt
- Pepper
- 1/3 cup grapeseed oil
- 2 cups long-grain white rice
- 1 cup chicken stock or low-sodium broth
Aromatic Shrimp and Noodle Medicine Soup
By KDHarmon
Broth: Toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns in a large pot over medium heat, tossi...
- Broth:
- 6 whole cloves
- 6 green cardamom pods
- 4 star anise pods
- 3 dried chiles de árbol
- 2 3-inch cinnamon sticks
- 2 teaspoons black peppercorns
- 1 bunch cilantro
- 3 medium shallots, halved through root ends
- 5 garlic cloves, smashed
- 2 6-inch pieces lemongrass, tough outer layer removed, lightly smashed
- 1 4-inch piece ginger, peeled, sliced 1/2-inch thick
- 12 cups low-sodium chicken broth
- 1 tablespoon fish sauce
- Kosher salt, freshly ground pepper
- Paste:
- 1/2 cup cashews
- 1 medium shallot, chopped
- 1 Fresno chile, chopped
- 1 3-inch piece lemongrass, tough outer layer removed, finely chopped
- 1 1-inch piece ginger, peeled, finely chopped
- 1 tablespoon dark brown sugar
- 1 tablespoon shrimp paste with bean oil
- 2 tablespoons vegetable oil
- Assembly:
- 4 12-ounce packages ramen noodles
- 1 pound shrimp, peeled and deveined
- 8 ounces mung bean sprouts
- 4 scallions, thinly sliced on a diagonal
- Fresh tender herbs (such as Thai basil, cilantro, and/or mint)
- Freshly ground black pepper
- Chili oil and lime wedges (for serving)
Poppy Seed Dressing
By KDHarmon
Combine all but oil and poppy seeds in blender
- 1/4 to 1/2 C sugar
- 1/4 C apple cider vinegar
- 1-1/2 tsp finely chopped onion
- 1/4 tsp Paprika
- 1/4 tsp Worchestershire Sauce
- 1/2 C oil
- 1 Tbl poppy seeds
Citrus and Hazelnut Dressing
By KDHarmon
Mix all
- 60 ml olive oil
- zest of half and orange
- 60 ml Frangelico
- juice of half an oragne
- 1/3 tsp grated ginger
- 15 ml white vinegar
White Sangria
By KDHarmon
Pour the wine and brandy over the fruit and sugar in a large serving bowl
- 2 (750-ml) bottles white wine, chilled
- 1 cup brandy
- 2 navel oranges, sliced
- 1 lemon, sliced
- 1 lime, sliced
- 1/4 cup superfine sugar
Shrimp with Almond-Herb Pesto
By KDHarmon
To make the pesto, combine the garlic, almonds, Parmesan, 3/4 tsp
- 2 garlic cloves, minced
- 1/2 cup (2 oz./60 g) blanched slivered almonds
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
- Kosher salt and freshly ground pepper, to taste
- 1 cup (2 oz./60 g) packed basil leaves
- 1/2 cup (1 oz./30 g) packed flat-leaf parsley leaves
- 1/2 cup (1 oz./30 g) packed mint leaves
- 3/4 cup (4 oz./125 ml) plus 1 Tbs. extra-virgin olive oil
- 2 Tbs. fresh lemon juice
- 1 lb. (500 g) medium shrimp, shelled and deveined
- 8 oz pasta
Pickled Carrots with Tarragon
By KDHarmon
Pack carrots, shallot, garlic, chiles, tarragon, peppercorns, and coriander seeds in a large heatproof jar
- 1 pound young carrots, any color, trimmed, peeled
- 1 shallot, peeled, quartered
- 4 garlic cloves, peeled
- 2 red or green Thai chiles
- 2 sprigs tarragon
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 cup unseasoned rice vinegar
- 1 cup sugar
- 1 tablespoon kosher salt
Chimichurri Sauce
By KDHarmon
Grate 2 tablespoons of zest from the lemons and squeeze out 1/4 cup of juice
- 2 lemons
- 1 bunch fresh cilantro, leaves roughly chopped, about 1 cup
- 1 bunch fresh parsley, leaves roughly chopped, about 3/4 cup
- 1 bunch fresh mint, leaves roughly chopped, about 3/4 cup
- 6 cloves garlic
- Pinch kosher salt
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 cup light olive oil