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Recipes
Tater Tots with Spicy Mayonnaise
By KDHarmon
Spicy Mayonnaise: Combine mayonnaise, adobo sauce, gochujang, and paprika, if using, in a small bowl; season with s...
- Spicy Mayonnaise:
- 1 cup mayonnaise
- 1 teaspoon adobo sauce from canned chipotles in adobo
- 1 teaspoon gochujang (Korean hot pepper paste)
- 1/4 teaspoon hot smoked Spanish paprika (optional)
- Kosher salt and freshly ground black pepper
- Tater Tots:
- 3 medium russet potatoes (about 2 lb.), scrubbed
- 2 scallions, chopped
- 1/2 cup seasoned Italian breadcrumbs
- 1/4 cup heavy cream
- 1 tablespoon sour cream or plain yogurt
- 1 tablespoon unsalted butter, room temperature
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons kosher salt, plus more
- 2 tablespoons grated Parmesan, plus more
- 2 large eggs, beaten to blend
- Vegetable oil (for frying; about 3 cups)
Onion Naan
By KDHarmon
Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°
- 3/4 cup whole milk
- 1 1/4-ounce envelope active dry yeast
- 1 teaspoon sugar
- 3 1/2 cups all-purpose flour plus more for surface and hands
- 1 teaspoon kosher salt plus more
- 1 small onion, finely chopped
- 1 cup whole-milk yogurt (not Greek)
- 2 tablespoons melted ghee (clarified butter) or vegetable oil plus more
Shepherd's Pie
By KDHarmon
Coat a wide pan with olive oil and bring to a medium-high heat
- Extra-virgin olive oil, as needed
- 2 pounds boneless lamb shoulder or leg, cut into 1/2-inch dice
- Kosher salt
- 1/2 cup flour
- 2 large leeks, white part only, cut into 1/2-inch dice
- 3 ribs celery, cut into 1/4-inch dice
- 3 carrots, peeled and cut into 1/4-inch dice
- 2 cloves garlic, smashed and finely chopped
- 1/4 cup tomato paste
- 1 cup red wine
- 3 to 4 cups chicken stock
- 2 bay leaves
- 1 bundle fresh thyme
- 2 pounds Yukon gold potatoes, cut into 1-inch dice
- 3/4 to 1 cup heavy cream
- 2 to 3 tablespoons cold butter
Grilled Lemon-Sage Chicken
By KDHarmon
In large resealable bag, combine marinade ingredients
- Marinade:
- 1 tsp olive oil
- 1 tsp lemon zest
- 1/4 C fresh lemon juice
- 1/4 C chopped fresh sage leaves
- 1 Tbl chopped fresh rosemary or 1 tsp dried, crushed
- 2-3 garlic closes, minced
- 1 tsp black peppercorns, cracked
- 1/2 tsp salt
- Chicken:
- 6 boneless, skinless chicken breast halves
- 6 lemon slices, cut in half
- Fresh sage leaves
Pork Cutlets
By KDHarmon
Pound pork steaks between 2 layers of plastic wrap to ¼" thick
- 1 1/4 pounds boneless pork shoulder (Boston butt), fat trimmed to 1/4 inch, cut into 4 steaks
- 3/4 cup all-purpose flour
- 2 large eggs, room temperature
- 1 1/2 cups dried breadcrumbs
- 2 tablespoons cornstarch
- Kosher salt and freshly ground black pepper
- 3/4 cup vegetable oil
- Flaky sea salt
Vinaigrette
By KDHarmon
Mix mustard, garlic, vinegar, oregano and cumin with wire whisk to blend
- 1 Tbl prepared mustard
- 1 clove garlic, minced
- 2 Tbl wine vinegar
- 1/4 tsp minced oregano
- 1/2 tsp fround cumin
- 1/4 C olive oil
- Salt and Pepper
Cherry-Filled Pancakes
By KDHarmon
In a small saucepan over medium-high heat, whisk together the orange juice and the 1/3 cup sugar
- 1 cup fresh orange juice
- 1/3 cup plus 1 1/2 Tbs. sugar
- 1 cup dried cherries, chopped
- 1 3/4 cups all-purpose flour
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- Zest of 1/2 lemon
- 3 egg yolks, lightly whisked
- 1 1/3 cups buttermilk
- 3/4 cup ricotta cheese
- 5 egg whites, beaten to stiff peaks
- 5 Tbs. unsalted butter, melted
Carrot Salad with Coriander Vinaigrette
By KDHarmon
Do ahead: Preheat oven to 350°
- 1/4 cup unsalted, shelled raw pistachios
- 3/4 teaspoon coriander seeds
- 1/2 garlic clove, finely grated
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup olive oil
- Kosher salt
- 1 pound carrots, peeled, julienned or coarsely grated
- 1 cup fresh cilantro leaves with tender stems
Roasted Garlic Chili Sauce
By KDHarmon
Try this smeared on pork, folded into scrambled eggs, or tossed with rice
- 1 red bell pepper, halved lengthwise, seeds and ribs removed
- 2 Fresno chiles, seeds removed if desired
- 1 head of garlic, halved crosswise
- 2 small shallots, peeled
- 2 tablespoons vegetable oil
- Kosher salt
- 1/4 cup (or more) unseasoned rice vinegar
- 1 1/2 teaspoons honey
Pumpkin Agnolotti
By KDHarmon
Mash pumpkin purée, Parmesan, sugar, and lemon zest in a medium bowl
- 1/2 cup canned pumpkin purée
- 1/4 cup grated Parmesan, plus more for sprinkling
- 1/8 teaspoon sugar
- 1/4 teaspoon lemon zest
- Salt and pepper
- 18 round or square wonton wrappers
- 1 egg, lightly beaten
- 2 tablespoons butter
- 1/4 cup crème fraîche
- Pumpkin seeds, toasted and shelled