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Recipes
Prosciutto Vinaigrette
By KDHarmon
Preheat oven to 300˚. Arrange prosciutto in a single layer on a wire rack set inside a rimmed baking sheet and bak...
- 4 slices thin prosciutto (about 1 ounce)
- 1 garlic clove, finely grated
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
Marinated Shrimp
By KDHarmon
In medium bowl, combine all marinade ingredients, mix well and set aside
- 1 bottle Lager
- 1 Tbl Italian seasoning
- 1/2 tsp red pepper flakes
- 1 clove garlic, minced
- 2 tsp Dijon Mustard
- Salt
- Pepper
- 2 Tbl olive oil
- Juice of 1 lime
- 8 jumbo shrimp
Carmelized Onion, Bacon and Gruyere Tart
By KDHarmon
For Dough: Knead flour, salt and butter until crumbly
- Filling:
- 1 sweet yellow onion, diced
- 4 oz smoked bacon, finely diced
- 6 oz gruyere, shredded
- A few stalks chive, finely chopped
- Dough:
- 4 C all purpose flour
- 2 tsp salt
- 1-1/4 C butter, diced and kept cold
- 2 egg yolks
- 4 Tbl ice cold water
Onion Bisque
By KDHarmon
Heat oil in a large wide pot over medium-low heat; add onions and cook, stirring frequently, until translucent, abo...
- 2 tablespoons vegetable oil
- 8 cups sliced yellow onions
- 8 garlic cloves, smashed
- 6 cups low-salt chicken broth
- 15 sprigs thyme, tied into a bundle
- 1 1/2 cups cubed crustless day-old bread
- 3 slices thick-cut bacon, cut into 1/2"-wide pieces
- Kosher salt, freshly ground pepper
- 3 ounces soft fresh goat cheese, crumbled
Curried Sweet Potato-Apple Soup
By KDHarmon
Preheat the oven to 425 degrees F
- 3 medium sweet potatoes
- 3 tablespoons unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, smashed
- 1 2 -inch piece ginger, peeled and grated
- 1/4 teaspoon freshly grated nutmeg, plus more for garnish
- 1 1/2 teaspoons Madras curry powder
- Kosher salt and freshly ground pepper
- 2 cups low-sodium chicken broth
- 1 1/4 cups chunky applesauce
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 to 2 tablespoons chopped fresh cilantro
Creamy Dijon Vinaigrette
By KDHarmon
Blend all but the oil to combine, slowly add vegetable oil, then olive oil
- 1/4 C red or white wine vinegar
- 1 Tbl Dijon mustard
- 1 Tbl honey
- 1/2 garlic clove
- 1/2 C vegetable oil
- 2 Tbl extra virgin olive oil
Smoked Gouda Grits
By KDHarmon
Bring milk, salt, and 2½ cups water to a boil in a large saucepan over medium-high heat
- 2 1/2 cups whole milk
- 1 1/2 teaspoons kosher salt
- 1 cup coarse-ground grits (not instant)
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 4 oz. smoked Gouda, grated
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh chives
Pickle-Brined Fried Chicken
By KDHarmon
Brine: Toast mustard and coriander seeds in a dry medium saucepan over medium heat, tossing often, until mustard s...
- Brine:
- 1 tablespoon yellow mustard seeds
- 1 tablespoon brown mustard seeds
- 1 1/2 teaspoon coriander seeds
- 1 cup apple cider vinegar
- 2/3 cup kosher salt
- 1/3 cup sugar
- 1/4 cup chopped fresh dill
- Chicken:
- 8 skinless, boneless chicken thighs (about 3 lb.), halved, quartered if large
- Vegetable oil (for frying; about 10 cups)
- 2 cups buttermilk
- 2 cups all-purpose flour
- Kosher salt
- Honey, flaky sea salt (such as Maldon), toasted benne or sesame seeds, hot sauce (for serving)
Tangerine Beef
By KDHarmon
In a resealable plastic bag combine the soy sauce and cornstarch and mix well
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 pound flank steak or tri-tip, cut in thin strips on the bias
- 2 tablespoons dry sherry
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon chili sauce
- 2 tablespoons soy sauce
- 1/4 cup freshly squeezed tangerine juice
- 3 tablespoons canola oil
- 2 tablespoons minced fresh ginger
- 3 scallions, chopped
- 1/4 tangerine, zested
- 2 tablespoons toasted sesame seeds
Cavatelli Pistachio Pesto
By KDHarmon
1. FOR THE PESTO: In a food processor or blender add pistachio, garlic, lemon zest, pepper, parmesan and half of th...
- Pesto:
- ½ cup toasted pistachio
- 1 bunch parsley leaves
- 1 cup olive oil
- 1 clove peeled garlic
- 1 lemon (zested)
- 1 bunch basil
- ½ cup parmesan
- Fresh ground pepper
- Pasta:
- 1 cup “00” Caputo flour
- 1 cup semolina flour
- ¼ cup olive oil
- ½ cup water
- Garnish (for pasta):
- 1 oz jar sundried tomatoes, drained and sliced
- 1 8 oz jar marinated artichoke hearts, quartered
- Shaved parmesan