KDHarmon's profile page
Recipes
Oregano-Chile Chimichurri
By KDHarmon
Combine 1/3 cup dried oregano and 1 1/2 Tbsp
- 1/3 cupsdried oregano
- 1 1/2 tablespoons(or more) crushed red pepper flakes
- 1 cupwarm water
- 1/2 cupchopped flat-leaf parsley
- 4 garlic cloves (or more), minced
- 1/2 teaspoon(or more) kosher salt
- 2/3 cup(or more) olive or sunflower oil
- Red wine vinegar
Pulled Pork
By KDHarmon
Cider-Vinegar Barbecue Sauce: Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a smal...
- Dry Rub:
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse sea salt
- 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
- Cider-Vinegar Barbecue Sauce:
- 1 1/2 cups cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves, smashed
- 1 teaspoon kosher salt
- 1 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- Pan drippings from the pork
- 12 hamburger buns
- 1 recipe Cole Slaw, recipe follows
- Pickle spears, for serving
- Cole Slaw:
- 1 head green cabbage, shredded
- 2 carrots, grated
- 1 red onion, thinly sliced
- 2 green onions (white and green parts), chopped
- 1 fresh red chile, sliced
- 1 1/2 cups mayonnaise
- 1/4 cup Dijon mustard
- 1 tablespoon cider vinegar
- 1 lemon, juiced
- Pinch sugar
- 1/2 teaspoon celery seed
- Several dashes hot sauce
- Kosher salt and freshly ground black pepper
Four Cheese Wild Mushroom Lasagna
By KDHarmon
1. Preheat the oven to 425° and lightly grease a large rimmed baking sheet
- 2 pounds wild mushrooms, cleaned and sliced
- 2 shallots, thinly sliced (1/2 cup)
- 1 1/2 teaspoons chopped fresh rosemary
- 1 1/2 teaspoons chopped fresh sage
- 1 1/2 teaspoons chopped fresh thyme
- 6 tablespoons unsalted butter, divided
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 2 pounds ricotta, preferably fresh
- 1/2 cup freshly grated Parmigiano-Reggiano, divided
- 1 pound fresh mozzarella, cut into small cubes
- 1 pound imported Italian Fontina, coarsely shredded
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 pinch freshly grated nutmeg
- 15 curly lasagna noodles, cooked and cooled
Champagne Risotto
By KDHarmon
Preheat the oven to 450 degrees F
- 4 thin slices prosciutto
- 3 cups reduced-sodium chicken broth
- 2 tablespoons butter, divided
- 1 shallot, finely chopped
- 3/4 cup Arborio rice or medium-grain white rice
- 3/4 cup Champagne
- 1/4 cup freshly grated Parmesan
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Pad Thai with Egg Noodles
By KDHarmon
To make the noodles, using a Philips pasta maker fitted with the fettuccine die, use the flour, eggs and water to m...
- For the noodles:
- 3 1/4 cups (1 lb./500 g) all-purpose flour
- 2 eggs
- 6 Tbs. water
- Shrimp:
- 1 Tbs. canola oil
- 1 lb. (500 g) large shrimp, peeled and deveined
- 3 eggs, lightly beaten
- 1/2 cup (4 fl. oz./125 ml) pad Thai noodle sauce, plus more, to taste
- 2 green onions, white and light green portions, sliced
- 2 carrots, peeled and julienned
- 1 cup (4 oz./125 g) bean sprouts
- 1/4 cup (1 oz./30 g) chopped unsalted roasted peanuts
- Cilantro leaves for garnish
- Lime wedges for serving
Deep Dish Fajita Pizza
By KDHarmon
1. Preheat oven to 425˚F/ 220˚C
- Garnish:
- 1 tablespoon olive oil
- 16 ounces crushed tomatoes
- 2-1/2 teaspoons salt
- 2-1/2 teaspoons oregano
- 2-1/2 teaspoons cumin
- 1-1/2 teaspoon garlic powder
- 3/4 teaspoon chili powder
- 3/4 teaspoon paprika
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/4 onion, thinly sliced
- 1 large chicken breast (about 3/4 pound), thinly sliced
- 6 large flour tortillas
- 2 cups Mexican blend cheese
- Cilantro
- Sour Cream
- Scallions
French Dressing
By KDHarmon
Blend oil, vinegar, shallot, tomato paste, and mustard in a blender until emulsified, about 1 minute
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon finely chopped shallot
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- Kosher salt, freshly ground pepper
Chilaquiles
By KDHarmon
Preheat your oven to 500°F
- Tomatillo Sauce
- 8 Tomatillos (husked; washed & halved)
- 1 large Red Onion (peeled & sliced)
- 4 Cloves Garlic (peeled & smashed)
- 1 Jalapeno (split lengthwise)
- Olive Oil
- Salt
- 4 Blue Corn Tortillas (cut into strips)
- 2 teaspoons Chipotles in Adobo (pureed)
- 2 1/2 tablespoons FreshLlime Juice
- 1 1/4 cups Chicken Stock
- 1/2 cup Cilantro Leaves (roughly chopped)
- Scrambled Eggs
- 1 tablespoon Unsalted butter
- 8 large Eggs
- 2 tablespoons Queso Fresco
- Salt
- Freshly Ground Black Pepper
- Garnish
- 2 cups Vegetable Oil
- 8 Whole 6" Blue Corn Tortillas
- Picked Cilantro
- Cotija Cheese
- thinly sliced Radish
- thinly sliced Jalapeno
Toy Soldier
By KDHarmon
Stir, serve over ice with orange twist
- 1.5 oz Amaretto
- 1 oz Dark Rum
- .5 oz Allspice Dram
Garlic Soup
By KDHarmon
1. Make the bone broth: On a sheet pan, gently roast the bones in a 500° oven until brown
- For the Bone Broth:
- 5 to 8 pounds beef bones
- 1 onion, cut into quarters
- 10 garlic cloves, smashed and peeled
- 3 thyme sprigs
- 2 celery stalks
- 1 carrot, whole
- 5 bay leaves
- 2 teaspoons black peppercorns
- For the Soup:
- 1 head garlic, cut in half
- 1 cup olive oil
- 3 onions, peeled and sliced thin
- 1 tablespoon kosher salt
- 2 quarts stock
- 1 piece star anise
- 2 bay leaves
- 1 1/4 cups kefir or yogurt
- 2 cups stale bread, cut into small-to-medium chunks (a crusty sourdough is a great choice, but any leftover bread will do)
- 1 cup Parmesan, grated
- Black pepper, to taste
- Olive oil, to taste
- Fresh herbs, like parsley, marjoram and thyme