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Recipes
Lamb-Bacon Burgers
By KDHarmon
Aioli: Whisk egg yolk and mustard in a medium bowl to combine
- Aioli:
- 1 large egg yolk
- 2 teaspoons Dijon mustard
- 1/2 cup vegetable oil
- 1 canned chipotle chile in adobo, finely chopped
- 1 garlic clove, finely grated
- 2 teaspoons finely grated lemon zest
- 1 tablespoon fresh lemon juice
- Kosher salt
- Burgers:
- 4 plum tomatoes, cored, halved lengthwise
- 1 tablespoon thyme leaves
- 1 tablespoon plus 2 teaspoons olive oil
- 1-1/2 teaspoons kosher salt, plus more
- Freshly ground black pepper
- 1/2 pound thick-cut bacon, cut into pieces (or ground fatback)
- 1 pound ground lamb, preferably from the shoulder
- 3 tablespoons finely chopped fresh oregano
- 3 tablespoons finely chopped fresh sage
- 4 brioche buns, toasted
- 1/3 pound fresh mozzarella, thinly sliced
- 3 cups baby arugula
- 1 teaspoon Sherry vinegar or red wine vinegar
Bang Bang Chicken
By KDHarmon
Mix the sauce ingredients together in a bowl and set aside
- For the sauce:
- 3/4 – 1 lb of thin spaghetti or angel hair pasta (or gluten free pasta)
- 1 1/2 lbs chicken, chopped
- 1 Tbl olive oil
- 3 cloves garlic, minced
- 3 tsp Paprika
- 1 Tbl fresh parsley
- freshly ground black pepper to taste
- 1/2 cup mayonnaise
- 1/2 cup Thai sweet chili sauce
- 2 cloves garlic, minced
- 2 Tbl lime juice
- 1/4 tsp of crushed red pepper flakes
- 1/2 Tbl onion powder
Pumpkin Dump Cake
By KDHarmon
Preheat oven to 350. Spray a 9×13 baking pan lightly with cooking/baking spray
- 1 15 oz can Pumpkin Puree
- 1 10 oz can Evaporated Milk
- 1 cup light brown sugar
- 3 eggs (slightly beaten)
- 3 tsp pumpkin pie spice
- 1 box yellow cake mix
- 1 cup (2 sticks) butter melted
- 1 cup coarsely crushed graham crackers or pecans (walnuts are good too)
- 1/2 cup toffee bits (optional)
Bourbon Sea Salt Caramels
By KDHarmon
Lightly coat an 8x8” baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 s...
- Nonstick vegetable oil spray
- 2 cups sugar
- 1/2 cup light corn syrup
- 1 14-oz. can sweetened condensed milk
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 2 tablespoons bourbon
- 1/2 teaspoon kosher salt
- Flaky sea salt (such as Maldon)
Warm Potato and Corn Salad
By KDHarmon
Drizzle the Corn with Olive Oil, Salt, and Freshly Ground Pepper
- 2 pound Baby Yukon Gold Potatoes (halved)
- 4 Ears Corn
- Kosher Salt and Freshly Ground Pepper
- 1 Clove Garlic (smashed)
- 1 bunch Thyme
- 1/4 cup Walnuts (toasted and coarsely chopped)
- 1 bunch Scallions (sliced)
- 1/4 cup Freshly Chopped Parsley
- 1/4 cup Golden Raisins
- 1/3 cup Olive Oil (plus more to drizzle on potatoes and corn)
- 3 tablespoons Red Wine Vinegar
- 1 tablespoon Dijon Mustard
- 1 tablespoon Honey
Middle Eastern Bison Meatballs with Cilantro Yogurt Sauce
By KDHarmon
For cilantro-yogurt sauce: Toast all seeds in small skillet over medium heat until aromatic and slightly darker in...
- IngredientsCilantro-Yogurt Sauce:
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1 1/2 cups chopped fresh cilantro
- 1/2 cup whole-milk Greek-style yogurt*
- 3 green onions, chopped
- 2 tablespoons chopped fresh mint
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh sage
- 1 teaspoon sugar
- *A thick yogurt; sold at some supermarkets, specialty foods stores (such as Trader Joe's and Whole Foods), and Greek markets. If unavailable, place plain whole-milk yogurt in cheesecloth-lined straine
- Meatballs:
- 3 tablespoons olive oil, divided
- 1 cup finely chopped onion
- 6 garlic cloves, minced
- 1/2 cup fresh breadcrumbs made from crustless French bread
- 1 tablespoon whole milk
- 2 tablespoons minced seeded jalapeño chile (about 1 large)
- 2 tablespoons whole-milk Greek-style yogurt
- 1 1/4 pounds ground bison (often labeled buffalo)
- 1 large egg, beaten to blend
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chopped fresh sage
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice
Buffalo Chicken Dip
By KDHarmon
Preheat oven to 350 degrees
- 1 pkg (8 oz) cream cheese, softened
- 1/2 C hot sauce
- 1/2 C blue cheese dressing
- 1/2 C blue cheese crumbles
- 2 C cooked chicken, diced
Lemon-Pepper Salt Rub
By KDHarmon
Finely crush whole black peppercorns in a spice mill
- 2 tablespoonswhole black pepper
- 3 tablespoonsfinely grated lemon zest
- 1 tablespoonkosher salt
Viennese Iced Coffee
By KDHarmon
Combine the espresso, sugar, vanilla, and hot water in a blender and stir until the sugar dissolves
- 6 (1-ounce) shots of espresso, regular or decaf
- 3 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup hot water
- 2 cups ice
- 4 scoops vanilla or coffee ice cream
- Unsweetened cocoa powder, such as Pernigotti
Popcorn Shrimp
By KDHarmon
Preheat oil to 360°F. Season the 1/2 cup Rice Flour with Salt
- Shrimp:
- 1 pound Shrimp
- 2 cups Rice Flour (plus 1/2 cup to dredge)
- 2 Egg Yolks
- 2 cups Ice Cold Seltzer
- Salt
- Vegetable Oil (to fry)
- For the Dressing:
- 1/2 cup Mayonnaise
- 2 tablespoons Adobo Sauce
- 2 tablespoons Honey
- Juice of 1/2 Lime
- 1/4 Cup Chives (thinly sliced)