KDHarmon's profile page
Recipes
Spicy Grilled Chicken with Lemon and Parsley
By KDHarmon
Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas gril...
- 1/4 cup hot smoked Spanish paprika
- 1/4 cup kosher salt
- 1/4 cup coarsely ground black pepper
- 1-1/2 tablespoons cayenne pepper
- 2 3.5–4-pound chickens, preferably organic, backbones removed
- 1 loaf country-style bread, sliced lengthwise 1 inch thick
- 1/4 cup extra-virgin olive oil
- 4 lemons, halved
- 1/2 cup parsley leaves with tender stems
Mama Salazar's Beef and/or Pork Tamales
By KDHarmon
Day 1: Cook meat (pork or beef, or both in separate pots) in a large pot of water (or in a slow-cooker filled with ...
- Using 6 pounds of meat makes about 10 dozen tamales and will take over a large American freezer, so feel free to cut this recipe in half or more, but don’t decrease onions or garlic.
- 3 pounds pork roast
- 3 pounds beef roast
- 2 large onions
- 4 cloves garlic
- 1/3 to 1/2 cup chili powder or more (depends on heat of chili powder and spice tolerance of tamal eaters)
- salt
- pepper
- cumin
- 8 cups masa harina
- 2 cups shortening or lard
- Corn husks (2-3 packages for full recipe)
Orecchiette with Pistachio Pesto
By KDHarmon
In a food processor, chop the pistachios
- 7 ounces unsalted roasted shelled pistachios (1 1/2 cups)
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped mint
- 1 garlic clove, minced
- 1/2 cup finely shredded pecorino cheese, plus more for serving
- 2 scallions, cut into 2-inch lengths and julienned
- Salt
- 1 pound orecchiette
Corn and Bell Pepper Soup
By KDHarmon
Blend 2 cups corn and 1 cup broth in blender until almost smooth
- 4 cups fresh or frozen corn kernels (thawed if frozen), divided
- 2 cups low-salt chicken broth, divided
- 3 tablespoons butter
- 1 red bell pepper, chopped
- 1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
- 3 large shallots, chopped
- 2 tablespoons whipping cream
- Chopped green onions
Bing Bread
By KDHarmon
Sour Cream Butter Whisk butter, sour cream, and salt in a medium bowl until smooth; set aside
- Sour Cream Butter:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 tablespoons sour cream
- 3/4 teaspoon kosher salt
- Bread and Assembly:
- 1 1/4-oz. envelope active dry yeast (about 2 1/4 tsp.)
- 2 tablespoons plus 1 1/2 tsp. sugar
- 2 1/2 teaspoons kosher salt, divided
- 4 cups all-purpose flour, plus more for surface
- 1 large russet potato, unpeeled, cut into 1/2" pieces
- 3 tablespoons vegetable oil, divided
- 1 pound bacon, cut crosswise into thirds
- 2 tablespoons toasted sesame oil, divided
- 8 ounces white cheddar, grated (about 2 cups)
- 1 1/2 cups thinly sliced scallions (from about 1/2 bunch)
- 1 tablespoon soy sauce
- 2 tablespoons sesame seeds, divided
Tarragon Cream Chicken and Polenta Pot Pies
By KDHarmon
In a deep skillet heat 2 turns of the pan extra-virgin olive oil over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds chicken tenders, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 2 ribs celery with the greens, chopped
- Salt
- Freshly ground pepper
- 3 cups chicken stock, divided
- 1 cup cream, divided
- 1/2 cup quick cooking polenta, plus more, if needed*
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 teaspoons Dijon mustard
- 6 sprigs fresh tarragon, stripped and chopped, 3 to 4 tablespoons
- 1 cup frozen peas
- 1 cup Gruyere cheese, grated
PG&J Cookies
By KDHarmon
Put an oven rack in the center of the oven
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 3/4 cup creamy peanut butter, at room temperature
- 3/4 cup sugar, plus 1/4 cup
- 1/2 packed cup light brown sugar
- 1 egg, room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup blackberry jam
Cheese Souffle
By KDHarmon
• Preheat oven to 400°
- Special Equipment:
- 3 tablespoonsunsalted butter plus more, room temperature, for ramekins
- 4 tablespoonsfinely grated Parmesan, divided
- 3 tablespoonsall-purpose flour
- 1 cupcold whole milk
- 1 cupgrated Gruyère, divided
- Pinch of freshly grated nutmeg
- Kosher salt, freshly ground pepper
- 4 large eggs, yolks and whites separated
- 1/4 teaspoonxanthan gum (optional)
- Four 8-ounce ramekins
Brown Butter Vinaigrette
By KDHarmon
Heat a small skillet over medium-low heat and add the walnuts, butter, 2 tablespoons of the olive oil, the garlic, ...
- 1 cup walnut halves or pieces
- 2 tablespoons butter
- 5 tablespoons olive oil
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary
- 1/4 teaspoon salt, plus more for the salad
- Freshly ground black pepper
- 10 cups mixed garden greens
- 1 tablespoon lemon juice
- 1 tablespoon aged balsamic vinegar
- 2 ounces crumbled aged blue cheese, such as Roelli Red Rock
Sizzling Tequila Shrimp
By KDHarmon
Preheat large sauté pan over medium-high heat
- 1 pound Jumbo Shrimp (16-20 count, peeled and deveined with tails on)
- 1 Jalapeno (thinly sliced)
- 2 teaspoons Ginger (peeled and grated)
- 2 Cloves Garlic (thinly sliced)
- 1/4 cup Tequila
- 1/4 cup Cilantro
- 2 Limes (juice and zest, plus more)
- 2 tablespoons Butter