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Recipes
Green Chili Tacquitos
By KDHarmon
Preheat the oven to 450°F
- For the Green Chili Filling:
- Vegetable Oil
- 3 pounds Boneless Pork Butt; cut into 2-inch chunks
- 4 Poblano Peppers
- 6 Serrano Peppers
- 2 Jalapeno Peppers
- 1 pound Tomatillos; halved
- 1 bunch Cilantro; chopped & divided
- Water; as needed
- 1 Yellow Onion; halved
- 6 Garlic Cloves; sliced
- 2 tablespoons Cumin
- 1 bottle Ale Beer
- Salt
- To Make Tacquitos:
- 24 small Corn Tortillas; warmed on a griddle or nonstick pan
- Salt
- Pimentón (smoked paprika)
- Garnishes:
- Cilantro Leaves
- Guacamole
- Sour Cream
- Hot Sauce
- Lime Wedges
German Chicken Soup with Dumplings
By KDHarmon
Make the dumplings In a medium bowl, whisk the flour with the baking powder, salt, pepper and nutmeg
- Dumplings:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- Pinch of black pepper
- Pinch of freshly grated nutmeg
- Soup:
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 2 large carrots, finely chopped
- 2 celery ribs, finely chopped
- Kosher salt
- Pepper
- 2 garlic cloves, minced
- 7 cups chicken or vegetable stock or low-sodium broth
- 2 bay leaves
- 1 1/2 pounds red potatoes, peeled and cut into 1/2-inch pieces
- 1/2 cup heavy cream
Watermelon Feta Salad
By KDHarmon
Put all but feta in large bowl and toss gently so watermelon pieces stay whole
- 2 pounds watermelon, cut into 1-inch cubes
- Handful of mint, roughly chopped
- 10 kalamata olives, pitted and halved
- Small red onion, diced (about 2 Tbl)
- Juice of 1/2 lime
- 7 ounces feta
- 1/2 tsp sea salt
- Pepper
- additional mint for serving
Moroccan Roast Chicken
By KDHarmon
In a large bowl, add the ginger, turmeric, paprika, saffron, garlic, lemon zest and juice, olive brine/oil, and oli...
- For the Sauce:
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon saffron threads
- 2 cloves garlic (peeled, grated on a microplane)
- 2 lemons (zested, juiced)
- 1/4 cup olive brine
- 1/2 cup olive oil
- 1 whole chicken (4 pounds)
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil
- 2 small yellow onions (peeled, finely sliced)
- 3 cloves garlic (peeled, minced)
- 1/2 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- pinch cayenne
- 1/2 teaspoon saffron threads
- 1 fresh bay leaf
- 2 1/2 cups chicken stock
- 2 tablespoons preserved lemons (rind only, rinsed in cold water, thinly sliced, plus additional to garnish)
- 1/4 cup Moroccan oil cured olives or Kalamatas (plus additional to garnish)
- 1/2 lemon (juiced)
- cilantro (torn, for serving)
- Kosher salt and freshly ground black pepper (to taste)
Penne with Sun-Dried Tomato Pesto
By KDHarmon
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionall...
- 12 ounces penne pasta
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 garlic cloves
- Salt and freshly ground black pepper
- 1 cup (packed) fresh basil leaves
- 1/2 cup freshly grated Parmesan
Chile-Cumin Lamb Meatballs
By KDHarmon
Chile Sauce: Toast chiles, red pepper flakes, and cumin seeds in a dry small skillet over medium heat, tossing occa...
- Chile Sauce:
- 3 pasilla chiles, seeds removed, chopped
- 1 1/2 teaspoons crushed red pepper flakes
- 1 tablespoon cumin seeds
- 1/4 cup Sherry vinegar or red wine vinegar
- 1 tablespoon sweet smoked paprika
- 1 garlic clove, chopped
- 1/2 cup olive oil
- Kosher salt
- Meatballs and Assembly:
- 1/4 small onion, chopped
- 8 garlic cloves, 7 chopped, 1 clove finely grated
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh sage
- 3/4 teaspoon fennel seeds
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 1 tablespoon kosher salt, plus more
- 1 large egg
- 1 1/4 pounds ground lamb
- 1 tablespoon rice flour or all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup plain sheep’s-milk or cow’s whole-milk yogurt
- 1/4 cup chopped fresh mint
- Crushed red pepper flakes (for serving)
Farro and Green Olive Salad with Walnuts and Raisins
By KDHarmon
Preheat the oven to 375°
- 1 1/4 cups farro (1/2 pound)
- Fine sea salt
- 1 cup walnuts (3 1/2 ounces)
- 2 1/2 cups pitted green olives, preferably Castelvetrano, chopped (11 ounces)
- 4 scallions, white and light green parts only, finely chopped
- 1/3 cup snipped chives
- 2 tablespoons golden raisins
- 1/2 teaspoon crushed red pepper
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey
- Shaved Pecorino cheese, for serving
Grilled Radicchio Salad with Sherry-Mustard Dressing
By KDHarmon
Whisk 3 tablespoons olive oil and next 4 ingredients
- 3 tablespoons extra-virgin olive oil plus additional for drizzling
- 1 tablespoon chopped fresh dill
- 1 tablespoon Sherry wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 6 green onions, trimmed
- 1 head of romaine lettuce, quartered lengthwise with some core still attached to each piece
- 1 large head of red leaf lettuce, quartered lengthwise with some core still attached to each piece
- 1 medium head of radicchio, quartered through core, with some core still attached to each piece
Lemon Spaghetti
By KDHarmon
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionall...
- 1 pound spaghetti
- 2/3 cup olive oil
- 2/3 cup grated Parmesan
- 1/2 cup fresh lemon juice (about 3 lemons)
- Salt and freshly ground black pepper
- 1 tablespoon lemon zest
- 1/3 cup chopped fresh basil leaves
Cheese, Ale and Potato Pie
By KDHarmon
On a lightly floured work surface, roll out each puff pastry sheet to a 10-by-14-inch rectangle
- Two 14-ounce packages all-butter puff pastry, chilled
- 2 1/4 pounds medium Yukon Gold potatoes
- Kosher salt
- Pepper
- 3/4 cup ale
- 1 cup plus 2 tablespoons heavy cream
- 15 ounces sharp cheddar cheese, shredded (5 cups)
- 3 large egg yolks, plus 1 large egg, lightly beaten
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Dijon mustard