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Recipes
Marinara Sauce
By KDHarmon
In a large casserole pot, heat the oil over a medium-high flame
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 (32 ounce) cans crushed tomatoes
- 2 dried bay leaves
Sesame Pork
By KDHarmon
Marinade: Mix all ingredients in bowl
- Marinade:
- 1 Tbl cornstarch
- 2 Tbl soy sauce
- 1 Tbl sesame oil
- 1 Tbl sherry vinegar
- 1 Tbl hoisin sauce
- 1 Tbl black bean sauce
- For Pork:
- 1 port tenderloin, sliced 1/4-inch thick
- 1 Tbl raw sesame seeds
- 8 mushrooms, sliced
- 4 green onions, minced
- 1 Tbl garlic, minced
- 1 Tbl fresh ginger, minced
- 4 Tbl peanut oil
- 1/4 C chicken stock
- 1 tsp cornstarch, mixed with 2 tsp water
- Jasmine rice, optional
Garganelli with Fennel and Pork Shoulder Ragù
By KDHarmon
Using your hands, thoroughly mix ground pork and 2 tsp
- Ingredient Info:
- 2 pounds ground pork, preferably from shoulder
- 2 teaspoon skosher salt plus more for seasoning
- 3 tablespoons olive oil, divided
- 3 cups minced fennel bulb
- 3 cups minced onions
- 1 garlic clove, minced
- 3 cups dry white wine (from one 750-mililiter bottle)
- 4 cups(or more) low-sodium chicken broth
- 1 12-ounce can diced tomatoes
- Freshly ground black pepper
- 1 pound garganelli or penne
- Finely grated Parmesan
- Extra-virgin olive oil
- Garganelli, a hand-shaped egg-based tubular pasta, is available at Italian markets and specialty foods stores.
Tecate Skirt-Steak Tacos
By KDHarmon
Combine steak, beer, 1 Tbsp
- 1 pound skirt steak, silver skin removed, cut into 6-inch pieces
- 1 12-ounce can pale lager (such as Tecate)
- 4 tablespoons fresh lime juice, divided
- 1 teaspoon kosher salt, plus more
- 1/4 teaspoon freshly ground black pepper, plus more
- 1/4 medium onion, chopped
- 2 garlic cloves, thinly sliced
- 1 tablespoon olive oil
- 2 large plum tomatoes, cored
- 1/2 canned chipotle chile in adobo, coarsely chopped
- 3 tablespoons chopped fresh cilantro, plus leaves for serving
- 8 fresh corn tortillas
- Avocado slices, crumbled Cotija cheese, and lime wedges (for serving)
Pickled Jalapenos
By KDHarmon
Bring jalapeños, oregano, thyme, bay leaf, vinegar, oil, salt, sugar, peppercorns, and cumin seeds to a boil in a...
- 8 jalapeños
- 2 sprigs oregano
- 2 sprigs thyme
- 1 bay leaf
- 1 1/2 cups white wine vinegar
- 1/4 cup vegetable oil
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
Taralli
By KDHarmon
Thank goodness for an Italian grandmother who taught me the correct way which is a 2 day process not an hour and 20...
- 2 teaspoons dried yeast
- 1/2 cup dry white wine, warmed to about 100 degrees F
- 1/2 cup water, warmed to about 100 degrees F
- 3 cups all-purpose flour
- 2 cups semolina flour
- 1/2 cup extra-virgin olive oil
- 1 teaspoon salt
- 2 tablespoons fennel seeds, lightly crushed
- Pinch of salt and pepper
Ginger Garlic Pork
By KDHarmon
Pork: Cut the pork into 3/4-inch rounds
- Pork:
- 2 pounds pork tenderloin, silver skin removed
- 2 tablespoons soy sauce
- 1 teaspoon dry mustard
- 3 tablespoons rice wine vinegar
- 1 cup all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons canola oil
- Gravy:
- 3 tablespoons canola oil
- 1 large yellow onion, diced
- 3/4 cup diced fresh ginger
- 3/4 cup diced garlic
- 1 tablespoon freshly cracked black pepper
- 1 cup white wine
- 2 cups water plus 4 tablespoons
- 2 cups low-sodium chicken stock
- 4 tablespoons soy sauce
- 2 tablespoons honey
- 3 tablespoons cornstarch
- 1/2 cup diced green onions, for garnish
Spicy Sausage Lasagna with Pesto
By KDHarmon
Preheat oven to 425 degrees F
- Besciamella:
- 2 1/2 pounds fresh Pasta Sheets (thinly rolled)
- 2 pounds spicy Italian Sausage (casings removed)
- 1 large Bulb Onion (cut in half and sliced)
- 3 Garlic cloves (sliced)
- 2 batches Besciamella
- 3 cups Parmigiano-Reggiano (freshly grated)
- Olive Oil
- Salt and Pepper
- 5 tablespoons Unsalted Butter
- 1/4 cup Flour
- 3 cups Whole Milk
- 2 teaspoons Kosher Salt
- Nutmeg
Skillet Cornbread
By KDHarmon
Place rack in middle of oven
- 1 1/4 cups all-purpose flour
- 1 cup fine-grind cornmeal
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 4 large eggs
- 1 1/2 cups canned creamed corn (from one 15-ounce can)
- 1 4.5-ounce can mild green chiles, drained, chopped
- 1 1/2 ounces mild white cheddar, grated (about 1/2 cup)
- 1 1/2 ounces Monterey Jack, grated (about 1/2 cup)
- 3/4 cup unsalted butter (1 1/2 sticks), room temperature
- 2/3 cup sugar
- Nonstick vegetable oil spray
- Special Equipment
- A 10-inch cast-iron skillet (measured from the rim)
Sun-Dried Tomato Sicilian Pesto
By KDHarmon
In the bowl of a food processor, combine the Garlic, Herbs, Almonds, Capers and Tomatoes
- 1 cup Sun-Dried Tomatoes (chopped)
- 1/2 cup Parsley Leaves (chopped)
- 1/2 cup Mint Leaves (chopped)
- 1/4 cup Almonds (blanched, skinless, chopped)
- 2 tablespoons Capers (packed in oil, drained)
- 1 cup Caciocavallo (freshly grated)
- 4 Cloves Garlic (smashed)
- 1/4 teaspoon Red Pepper Flakes
- 1/4 cup Extra-Virgin Olive Oil
- 1 pound Busiate or Spaghetti
- Salt and Freshly Ground Black Pepper