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Recipes
Blueberry Crisp
By KDHarmon
Preheat oven to 375 degrees F
- Topping Mixture:
- 6 cups blueberries, rinsed and lightly dried
- 1 tablespoon cornstarch
- 1/4 cup sugar
- Pinch salt
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/4 cup packed light brown sugar
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup chopped pecans
- 1/2 stick room temperature unsalted butter, cubed
- Whipped cream, for topping
- Ice cream, for topping
Skirt Steak
By KDHarmon
Heat charcoal, preferably natural chunk, until grey ash appears
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 4 scallions, washed and cut in 1/2
- 2 large cloves garlic
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons dark brown sugar or Mexican brown sugar
- 2 pounds inside skirt steak, cut into 3 equal pieces
Vanilla Glaze
By KDHarmon
Combine in small bowl, stirring until smooth
- 1/2 C powdered sugar
- 1/2 tsp butter, softened
- 1 Tbl milk
Black Olive and Provolone Pizza
By KDHarmon
Top dough with mozzarella and provolone, dot pie with tomato sauce, and top with onion and olives
- 12 ounces fresh mozzarella, grated (about 2 1/2 cups)
- 4 ounces sharp provolone cheese, grated (about 1 cup)
- 1 1/2 cups Fresh Tomato Pizza Sauce (click for recipe)
- 1/4 red onion, thinly sliced
- 1/2 cup Sicilian oil-cured black olives, pitted, coarsely chopped
- Crushed red pepper flakes (for serving; optional)
Old Fashioned Gingerbread
By KDHarmon
Preheat oven to 350 degrees
- 1/2 C butter
- 1/2 C sugar
- 1 egg
- 1 C molasses
- 2-1/2 C all purpose flour
- 1-1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1 C hot water
Beer Braised Brisket
By KDHarmon
Finely chop garlic in a food processor
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon freshly ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1/4 cup kosher salt, plus more
- 1 8–10-pound untrimmed flat-cut brisket
- 2 onions, thinly sliced
- 1 12-ounce can lager
Chianti Mustard
By KDHarmon
Bring the wine to a boil in a small saucepan and reduce to 1/4 of a cup
- 2/3 cup Whole Grain Mustard
- 1/4 cup Apple Cider Vinegar
- 1 cup Chianti Wine
- 1 tablespoon Maple Syrup
- 1/2 teaspoon Kosher Salt
Bing Cherry Cheesecake Brownies
By KDHarmon
Heat oven to 350 degrees F
- 1/2 cup unsalted butter
- 3.5 ounces dark chocolate (70%), coarsely chopped
- 1 cup packed brown sugar
- 3 large eggs, divided use
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract, divided use
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup all purpose flour
- 1/2 cup coarsely chopped pecans, toasted
- 3/4 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 cup coarsely chopped pitted Bing cherries
Green Chile and Chicken Stew
By KDHarmon
Preheat oven to 450°. Combine chicken, cilantro stems, 1 onion, and next 6 ingredients in a large pot
- 2 pounds boneless, skinless chicken breasts and thighs
- 1 small bunch cilantro, trimmed, stems and leaves separated
- 2 large onions, chopped, divided
- 1 head of garlic, halved crosswise
- 2 tablespoons apple cider vinegar
- 1 tablespoon cumin seeds
- 1 tablespoon honey
- 2 teaspoons kosher salt
- 1 teaspoon black peppercorns
- 1 pound tomatillos, husked
- 4 Italian frying peppers
- 4 poblano or Hatch chiles
- 3 jalapeño peppers
- 2 tablespoons olive oil
- Steamed rice
Lemony Chicken and Rice Soup
By KDHarmon
This soup is incredible due to its velvety, luxurious texture
- 1 3-pound chicken
- 1 large carrot, cut into large pieces
- 1 large leek, white and pale-green parts only, halved
- 1/2 medium onion
- Kosher salt
- 2 large eggs
- 6 tablespoons fresh lemon juice
- 2/3 cup long-grain white rice (preferably Carolina)
- Freshly ground black pepper and olive oil (for serving)