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Recipes
Truffle Pasta
By KDHarmon
Cook pasta, retain water. Heat cream and butter, adding salt and pepper to taste, until hot
- 2/3 C cream
- 4 tsp truffle butter
- 1 oz Parmigiano Reggiano
- Truffle
Roasted Cranberry Sauce
By KDHarmon
Preheat oven to 350 degrees
- 2-12-oz. bags of fresh (or 2-10oz. frozen) cranberries
- Shallot, thinly sliced
- 1 cup (packed) light brown sugar
- 1 tsp. finely grated lemon zest
- 1 tsp. finely grated orange zest
- 1/4 cup fresh orange juice
Creamy Baked Grits with Sun Dried Tomatoes
By KDHarmon
Preheat oven to 350°F. Generously butter 8x8x2-inch glass baking dish
- 2 1/4 cups low-salt chicken broth
- 2 tablespoons (1/4 stick) butter
- 1 garlic clove, chopped
- 1/2 cup quick-cooking hominy grits (3 ounces)
- 3/4 cup whipping cream
- 1/2 cup diced drained oil-packed sun-dried tomatoes (2 1/2 ounces)
- 1 teaspoon chopped fresh thyme
- 1 cup crumbled soft fresh goat cheese (about 4 ounces)
- Chopped fresh chives (optional)
Spanish Citrus Chicken
By KDHarmon
For the marinade: In a medium bown whisk together all
- For the marinade:
- 1/4 C extra virgin olive oil
- 1/4 C roughly chopped fresh tarragon
- 2 Tbl Sherry vinegar
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 2 tsp kosher salt
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1/2 tsp chili powder
- 1/2 tsp freshly ground black pepper
- 4 boneless chicken breast halves (about 6 oz each)
Sriracha Marinade
By KDHarmon
Pomegranate molasses is available at better supermarkets, at Middle Eastern markets, and at kalustyans
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup orange juice
- 1 tablespoon Sriracha
- 1 tablespoon pomegranate molasses
- 2 star anise pods
- 1 1" piece ginger, thinly sliced
- 4 garlic cloves, thinly sliced
- 1/3 cup chopped cilantro stems
Chimichurri Sauce
By KDHarmon
In a bowl, whisk together all
- 3/4 C flat-leaf parsley, chopped
- 3 Tbl cilantro, chopped
- 6 cloves garlic, chopped
- 1/3 C red wine vinegar
- 1/2 C extra virgin olive oil
- 2 tsp salt
- 1/2 tsp red pepper flakes
- Freshly ground black pepper, to taste
Roasted Salsa
By KDHarmon
Roast all vegetables and peppers on grill
- 20 lb roma tomatoes
- 5 bell peppers, assorted colors
- container chopped garlic
- 2 onions
- 2 jalapenos
- package of serrano chiles
- jar ground cumin
- ground chile pepper to taste
- 1 C lime juice, to taste
Hazelnut-Crusted Chicken with Arugula and Fennel Salad
By KDHarmon
From Milk Street
- 1/2 1/2 1/2 C hazelnuts, finely chopped
- 1/3 1/3 1/3 C panko breadcrumbs
- 1-1/2 1-1/2 1-1/2 tsp kosher salt
- 4 5-6 4 5-6 to 1/4-inch chicken cutlets, pounded to 1/4-inch thickness
- Kosher salt
- Pepper
- 8 8 8 Tbl chopped tarragon, divided
- 1/3 1/3 1/3 C neutral oil
- 1/4 1/4 1/4 C red wine vinegar
- 1/3 1/3 1/3 C extra virgin olive oil
- 6 6 6 C baby arugula
- 1/2 1/2 1/2 fennel bulb, thinkly sliced
- 1 1 1 medium shallot, thinly sliced
- lemon wedges, for serving
Blackened Carrots
By KDHarmon
Preheat the oven to 375°
- 2 teaspoons sweet paprika
- 2 teaspoons dried oregano
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 4 tablespoons unsalted butter, melted
- 1 1/4 pounds medium carrots, halved lengthwise
- 2 tablespoons canola oil
- Kosher salt
- Pepper
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
Sweet Potato Biscuits
By KDHarmon
1. In a large bowl, whisk the flour, baking powder, baking soda, and kosher salt
- Biscuits:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 10 tablespoons unsalted butter, 8 tablespoons cubed and chilled, 2 tablespoons melted
- 1 cup cooked sweet potato, mashed (sweetened or spiced leftovers can be used here as well)
- 2/3 cup buttermilk
- Flaked sea salt, such as Maldon
- Salted maple butter:
- 2 sticks unsalted butter, softened
- 2 tablespoons maple syrup
- Pinch of sea salt