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Recipes
Chimichurri Marinade
By KDHarmon
Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt plus more
- 3-4 garlic cloves, thinly sliced or minced
- 1 shallot, finely chopped
- 1 Fresno chile or red jalapeño, finely chopped
- 2 cups minced fresh cilantro
- 1 cup minced fresh flat-leaf parsley
- 1/3 cup finely chopped fresh oregano
- 3/4 cup extra-virgin olive oil
Bloody Mary
By KDHarmon
In a large pitcher combine the vegetable juice, celery salt, horseradish, Worcestershire sauce, Sriracha and sherry...
- 1 quart vegetable juice
- 3 tablespoons celery salt, plus more for rimming the glass
- 2 tablespoons horseradish
- 1 tablespoon Worcestershire sauce
- 1 to 2 teaspoons Sriracha
- 2 tablespoons sherry vinegar
- Lime wedges
- Vodka
- Celery stalks, for garnish
- Large green olives, for garnish
Jerk Chicken
By KDHarmon
Begin by making the jerk marinade
- Jerk Marinade:
- 2 teaspoons allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 onion
- 8 cloves garlic or 1 whole head
- 1 (1-inch) piece fresh ginger, sliced
- 3 scallions, sliced
- 3 limes, juiced
- Splash low-sodium soy sauce
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 6 sprigs fresh thyme, leaves picked
- 1 Scotch bonnet pepper, halved, plus more to taste
- 1/4 cup packed light brown sugar
- 1 whole free-range chicken (about 5 pounds), cut into 10 pieces
- Limes, for garnish
- Parsley, for garnish
- Smoking chips, soaked in water for 15 minutes
Strawberry Pizza
By KDHarmon
Cream butter with one cup sugar
- 1/2 C butter, room temperature
- 1 C sugar
- 1 egg, beaten to blend
- 1/4 C milk
- 1/4 tsp vanilla
- 2 C flour
- 1 tsp baking powder
- 11 ounces cream cheese, room temperautre
- 1/2 C sugar
- 1 tsp vanilla
- 6 C strawberries, sliced
Chocolate Scones
By KDHarmon
Preheat oven to 425 degrees
- 2-1/2 C all purpose flour
- 1/2 C unsweetened cocoa powder
- 1/2 C sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 C chilled, unsalted butter, cut into 1/2-inch cubes
- 1-1/4 C chilled cream
- 1 large egg yolk
- Whole milk
Basil and Parmesan Scones
By KDHarmon
In a large bowl, mix together the flours, baking powder, cheese, salt and basil
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1 cup Round Table Unbleached Pastry Flour
- 1 tablespoon baking powder
- 1/4 cup grated Parmesan cheese
- a heaping 1/4 teaspoon salt
- 2 teaspoons dried basil, or 2 tablespoons finely chopped fresh basil
- 1/4 cup (1/2 stick) cold butter, cut in pieces
- 2 large eggs (1 separated, white reserved for glaze)
- 1/2 cup buttermilk or plain yogurt
- additional Parmesan cheese
Oven Dried Tomatoes
By KDHarmon
Preheat oven to 300°F, with racks in upper and lower thirds
- 6 pounds plum tomatoes, halved lengthwise
- 1/4 cup fresh oregano, rosemary, or thyme leaves (stripped from stems), or a combination
- 1 tablespoons kosher salt
- 1 teaspoon black pepper
- 1-1/2 - 2-1/4 cups olive oil
Rumtopf
By KDHarmon
For each pound fruit sprinkle 1/2 pound sugar, let soak for on hour, then place in pot
- Strawberries - washed, large ones halved
- Raspberries - sort carefully, do not wash
- Blackberries - sort carefully, do not wash
- Peach/Apricots - scald 1-2 minutes, peel and pit, quarter
- Plums - wash well, remove stem, halved
- Grapes - wash well, remove from stem
- Cherries - wash, emove stems, pit
- Red currant berries - wash well, remove from stem
- Melons - peel, remove seeds, cut into cubes
- Pears - peel, cut onto 4-8 slices, simmer in mixture of sugar and water
- Pineapple - last fruit, remove rind, center core and cube
- Sugar
- Rum
Penne with Vodka Sauce & Capicola
By KDHarmon
1. Bring a large pot of water to a boil
- 12 ounces whole-wheat penne
- 1 2-ounce piece capicola or pancetta, finely diced (see Tip)
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1/2 cup vodka
- 1 28-ounce can crushed tomatoes
- 1/4 cup half-and-half
- 2 teaspoons Worcestershire sauce
- 1/4-1 teaspoon crushed red pepper
- 1/4 cup chopped fresh basil
- Freshly ground pepper to taste
Dill Sauce
By KDHarmon
Stir all together
- 1/2 cup nonfat Greek style yogurt
- 2 teaspoons olive oil
- 2 teaspoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon chopped fresh dill leaves
- 1/8 teaspoon salt
- Pinch freshly ground black pepper