Pork Huevos Rancheros

September 8, 2014

PorkHuevosRancherosThere is nothing like fresh roasted chilies to add some delicious spice and flavor to your favorite recipes. Click HERE to watch Chef Kimberly Larsen share a recipe for Chile Verde Pork Huevo Rancheros with KSL’s Studio 5!

Pork Huevos Rancheros
Pork Loin Ingredients
  1. 2 lbs. Harmons pork loin
  2. 1 teaspoon of each
  3. Paprika
  4. Cumin
  5. Coriander
  6. Chili powder
  7. Ginger powder
  8. Garlic powder
  9. Sea salt
  1. 1. In small mixing bowl, combined all spices.
  2. 2. Rub mixture over pork loin to completely coat.
  3. 3. Allow flavors to develop for at least 30 minutes or up to 4 hours.
  4. 4. Heat large sauté pan on medium high heat. Add grape seed oil to coat bottom of the pan. Sear each side of pork for 2 minutes, creating a crust around the meat.
  5. 5. Place in 400 degree oven for 8-10 minute or until internal temp reaches 145 degrees.
  6. 6. Remove and allow to rest for 3-5 minutes. Slice into 1-inch medallions.
Verde Sauce Ingredients
  1. 4 Anaheim peppers, roasted, peeled & seeded
  2. 2 Poblano peppers, roasted, peeled & seeded
  3. 1 white onion, small dice
  4. 4-6 tomatillos, husked & small dice
  5. 4 cloves garlic, minced
  6. 1 teaspoon cumin seed
  7. 1 teaspoon coriander seed
  8. 1 tablespoon white balsamic vinegar
  1. 1. Heat large sauté pan on med- high heat.
  2. 2. Coat bottom of pan with grapeseed oil.
  3. 3. Add onions and sauté for 3 minutes.
  4. 4. Add garlic and tomatillos.
  5. 5. Sauté again for 2 minutes.
  6. 6. Add remaining ingredients.
  7. 7. Cook for 5 minutes.
  8. 8. Place in blender and purée until smooth.
  9. 9. Keep warm to serve.
Tomato Sauce Ingredients
  1. 4-6 tomatoes (approx. 2 cups), peeled, seeded & diced
  2. 3 cloves garlic, minced
  3. 2 teaspoon Mexican oregano
  4. 1 teaspoon white balsamic vinegar
  1. 1. In small saucepan combined ingredients.
  2. 2. Cook for 5-10 minutes, or until reduced and thickened.
  3. 3. Season with salt and pepper
Sunny Side Eggs Ingredients
  1. 6-12 large eggs
  2. 1 tablespoon unsalted butter
  1. 1. Heat small egg pan to med heat.
  2. 2. Cook 1-2 eggs at a time to sunny side stage. This will take about 3 minutes.
Pork Huevos Rancheros Directions
  1. 1. Open and warm one can black beans in small sauce pan
  2. 2. Place crisp corn tortilla in center of plate.
  3. 3. Spread with black beans.
  4. 4. Ladle verde sauce over tortilla.
  5. 5. Place 3 pork medallions over verde.
  6. 6. Ladle some tomato sauce over pork.
  7. 7. Top with 1-2 sunny side eggs.
  8. 8. Garnish with cotija cheese
  9. 9. Enjoy!
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipes: Healthy Fuel for Your Workouts

June 25, 2014

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Chef Kimberly shows us how to fuel your next workout with healthy food.  See her prepare these recipes on KUTV’s Fresh Living, by clicking HERE!

Power Ball Bites & Sweet Potato Cherry Pancakes
Power Ball Bites Ingredients
  1. 1 cup nut butter of choice
  2. 1 cup rolled oats
  3. 1 banana
  4. 1/2 cup honey
  5. 1/3 cup dried whole milk powder or favorite protein powder
  6. 1 teaspoon vanilla bean paste
  1. 1. In large bowl, smash banana. Add in rolled oats. Stir in remaining ingredients and choice of mix-ins.
  2. 2. Combined ingredients completely. This is easiest using a wooden spoon or your hands.
  3. 3. Using a cookie scoop, make 18-24 equal size balls.
  4. 4. Roll between palms of hands to shape.
  5. 5. Roll in ground nuts, sunflower seeds or pumpkin seeds.
  6. 6. Place in refrigerator for at least 3 hours. Store in refrigerator.
Mix in Options
  1. 1 tablespoon flax, chia, or other seeds
  2. 1/4 cup coconut, toasted or untoasted, unsweetened is best
  3. 1/4 cup mini chocolate chips
  4. 1/2 cup diced dried fruits
Sweet Potato Cherry Pancakes Ingredients
  1. 1 1/2 cup whole wheat flour
  2. 1/2 cup oats
  3. 3/4 cup sweet potato purée
  4. 2 tablespoon honey
  5. 2 teaspoons cinnamon
  6. 1 teaspoon ginger
  7. 1 tablespoon baking powder
  8. 3/4-1 cup buttermilk
  9. 2 large eggs
  10. 1 cup fresh cherries, pitted
  1. 1. In medium bowl combined the flour oats, cinnamon, ginger and baking powder.
  2. 2. In separate bowl Whisk the sweet potato purée, honey, eggs and buttermilk.
  3. 3. Add wet ingredients to dry ingredients. For thinner pancake add more buttermilk.
  4. 4. Heat nonstick pan over medium high heat.
  5. 5. Spoon 2 tablespoons batter into pan.
  6. 6. Cook until bubbles start appearing and popping.
  7. 7. Place fresh cherries on top and flip over.
  8. 8. Cook for another minute.
  9. 9. Remove pancakes from heat.
  10. 10. Spread desired filling over one pancake then place second pancake on top. Filling options: nut butters, jam, jelly or preserve, fruit compote.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Mother’s Day Recipe: Easy Eggs Benedict

May 8, 2014

Portobello mushroom brie eggs benedictMother’s Day is coming up this Sunday. One of the best things you can do is show her some love with breakfast in bed! Chef Aaron tells us how to make Easy Eggs Benedict (this is something the kids can do with dad’s supervision too!). Watch Chef Aaron prepare this for KUTV’s Fresh Living by clicking HERE.

Easy Eggs Benedict
Mother's Day Recipe
Hollandaise Sauce Ingredients
  1. 1 egg yolk
  2. 1 tsp. water or lemon juice
  3. 1/8 tsp. salt (or one pinch)
  4. 1/2 cup unsalted butter, melted (1 stick or 4 oz.)
  5. 1 pinch cayenne pepper
  1. 1. Using a wand mixer and tall skinny container that will accommodate the mixer (the mixer will usually come with one but wide mouth mason jar will also do the trick) place egg yolk, water, and salt into container.
  2. 2. Heat butter to 220F in microwave or in a small sauce pan.
  3. 3. Place mixer into container and turn on.
  4. 4. Start slowly pouring in butter with a steady stream.
  5. 5. The heat from the butter will cook the egg.
  6. 6. Add a pinch of cayenne and serve immediately.
  7. 7. Hollandaise will not store well and should be used fresh. It will hold as long as you keep it warm. Discard after two hours.
Eggs Benedict Ingredients
  1. 8 slices prosciutto crudo (raw- available at our deli case)
  2. 4 English muffins split
  3. 8 eggs
  4. Salt and pepper, to taste
  5. Hollandaise sauce, recipe above
  6. Fresh chopped parsley or chervil (parsleys delicate cousin available in our produce department)
  1. 1. Brown the prosciutto in a medium skillet and toast the English muffins, cut sides down in skillet or pan. They will cook very quickly (almost less than a minute).
  2. 2. Move to a plate with a paper towel to soak up excess oil.
  3. 3. Fill a 10-inch nonstick skillet half full of water.
  4. 4. Bring to a delicate poaching temp (small bubbles).
  5. 5. Get a small saucer and place a square piece of plastic wrap centered over the saucer.
  6. 6. Crack the egg onto the plastic wrap in the saucer to form a little pool and gently gather the edges and twist close into a little packet.
  7. 7. Seal with a chip clip or clothes pin.
  8. 8. Place egg bundle in water and cook until egg is set (about five minutes).
  9. 9. Remove egg from bundle gently.
  10. 10. To assemble: Lay a slice prosciutto on top of each muffin half, followed by a poached egg. Top eggs benedict with hollandaise sauce.
After you serve mom her delicious breakfast, you’ll want to also give her a fabulous gift
  1. • Want something unique for your mom? We offer several special Mother’s Day floral arrangements and can also create unique custom designs to fit every taste and budget.
  2. • If you don’t know what kind of flowers she’ll like, our designers can give you plenty of suggestions.
  3. • From roses to tulips, and daisies to lilies—they’ll be sure to help you find exactly what you need.
  4. • If flowers aren’t her thing, you can pick up a gift card for cooking school classes.
  5. • Harmons Cooking Schools are located at Bangerter Crossing, Station Park, and City Creek store locations.
  6. • Class options include basic cooking skills, seasonal and ethnic interests, private classes, kids events and more.
  7. • Plus, on Saturday, May 10, from 9:00 a.m. to 5:00 p.m., you can bring your kids to any Harmons location for free cake decorating.
  8. • Children will be able to decorate their own small cake for mom and make a 5x7 card as well.
  9. • Make your mom feel special this Mother’s Day. Pick up some beautiful flowers, get a cooking school gift card, or have the kids decorate a special cake at Harmons!
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Ask a Chef: How To Cure Your Own Bacon

April 25, 2014

Every week one of our chefs answers your toughest culinary questions on KSL’s Ask a Chef. Email your questions to askachef@harmonsgrocery.com.

This week’s question comes from Kris:

“I love bacon. Everything about it! Can you tell me how to cure my own bacon at home?”

Thanks for the great question Kris! Like you, I definitely think everything is better with bacon. Bacon is amazing because it is so versatile and can be used in both sweet and savory dishes. I love to use Harmons thick cut bacon, but sometimes I enjoy curing my own at home. Here are the steps to cure your own bacon…











Home Cured Bacon
  1. 1 cup sugar
  2. 1 cup salt
  3. ½ cup Brown Sugar
  4. ½ gallon (2 quarts) water
  5. ½ gallon (2 quarts) apple cider
  6. 2 Tbsp. pink pepper corns
  7. 2 Tbsp. juniper berries (optional)
  8. 2 Tbsp. Chinese Five Spice (optional)
  9. 5 lb. pork belly from the thinner end (skin off)
  1. 1. In a saucepan bring 1 quart of water, 1 cup of sugar, salt and brown sugar to a boil.
  2. 2. Boil for one minute, then remove from heat.
  3. 3. In a large container or plastic freezer bag pour in mixture from saucepan and combine with one quart of water and apple cider.
  4. 4. Place In refrigerator and cool overnight.
  5. 5. The next day place pork belly into the mixture and make sure it is fully covered. If the pork belly floats, weight it with a plate.
  6. 6. Refrigerate for three days. Note - do not go over three days or your pork belly will be over brined and inedible.
  7. 7. After three days remove pork from the brine and pat dry with paper towels.
  8. 8. Next, brush a light coating of liquid smoke diluted with water one-to-one and lay it on a rack over a sheet pan. Place in refrigerator until the pork belly is dry and slightly glossy. (Another option is to skip the liquid smoke and cold smoke the pork belly for about an hour. (Check out my cheap and easy cold smoker instructions below)
  9. 9. After smoking, par freeze the meat for easy slicing.
  10. 10. Slice pork belly into strips and layer in a freezer safe bag. Your bacon will keep in the refrigerator for 7-10 days or in the freezer for a year.
Supplies Needed for Homemade Cold Smoker
  1. Cardboard box with either or flaps
  2. Two long dowels (at least 1/2 inch in diameter)
  3. An old plate
  4. A tin can, top removed
  5. A soldering iron (preferably new)
  6. Wood Chips (apple and pecan are my favorite)
  1. 1. Punch a hole through the bottom of the tin on both sides and insert soldering iron.
  2. 2. Poke four holes about two inches from the top of the box. Your wire rack will sit on this so make sure they are level and sturdy.
  3. 3. Tape up any holes with packing tape except for a hole to accommodate the chord and one near the top to vent the smoke.
  4. 4. Place wood chips into the tin can and shake them so they are well settled.
  5. 5. Put your plate at the bottom of the smoker and place a tin can on it. The plate will keep the box from burning
  6. 6. Place your items to be smoked on rack and put the lid on the box.
  7. 7. Plug in soldering iron.
  8. 8. Make sure you are using your cold smoker in a well-ventilated area. I like to do this outside.
  9. You can cold smoke cheese, salt and meats with your cold smoker. If you are smoking perishable food like meat, make sure that you don't leave it in the smoker for more than an hour and chill immediately to reduce the risk of spoiling.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Want to learn more fun recipes featuring all things bacon? Check out Harmons Better With Bacon class on May 30. Sign up today because this class will definitely sell out.

Recipe: Superb Strata

April 21, 2014

StrattaUse your leftover eggs from Easter to make this superb strata recipe!

  1. 4 teaspoons olive or canola oil
  2. 1 large onion frenched
  3. 2 tsp. minced garlic
  4. 3 cups (8 ounces) sliced mushrooms
  5. 5 cups cubed stale bread (Harmon's Sourdough is perfect for this recipe)
  6. 12 large eggs
  7. 1 1/2 cups 2% milk
  8. 1/2 cup heavy cream
  9. 1 Tbsp. Dijon mustard
  10. 3 cups Broccoli cut, blanched, and chilled
  11. 1/4 cup Parmesan (grated)
  12. 1/4 cup Medium cheddar cheese
  13. 3/4 cup shredded mozzarella cheese
  14. 1/2 cup thinly sliced sun-dried tomatoes soaked in white wine
  15. 1 Tbsp. chopped fresh Thyme
  16. Salt and Pepper to taste
  1. 1. In a saute pan add oil and sweat onions and mushrooms on medium high heat until translucent, aromatic and mushrooms have given up most of their liquid. Add the garlic once sweat and cook for an additional 30 seconds. Remove from heat and reserve.
  2. 2. Coat a 9x13 dish with butter and put bread in there arranged in an evenly spread layer.
  3. 3. In a bowl beat eggs, cream, milk and mustard together into a smooth batter avoiding too many bubbles. If it is too bubbly let it rest for a few minutes.
  4. 4. Add mushrooms and onions, A3/4 of the cheeses, blanched broccoli, soaked tomatoes, thyme, and salt and pepper and stir to incorporate.
  5. 5. Pour mixture evenly over bread. Cover and refrigerate overnight.
  6. 6. Preheat the oven to 350 degrees F.
  7. 7. Remove covering and sprinkle with reserve cheese strata and bake until gold brown on the top and eggs have completely cook (you can temp this and remove it from the oven at 160F).
  8. 8. Enjoy!
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipes: Gruyere Soufflé

February 10, 2014
Gruyere Soufflé
  1. 4 tablespoons unsalted butter, plus softened butter for brushing
  2. 1/4 cup Parmesan, zest shred
  3. 1/4 cup plus 2 tablespoons flour
  4. 1 1/2 cups milk
  5. 3/4 teaspoon salt
  6. 1/4 teaspoon nutmeg, fresh
  7. 6 large eggs, separated
  8. 8 ounces Gruyere cheese, shredded
  9. 1/2 teaspoon cream of tartar
  1. Preheat the oven to 400° and brush six 8 oz ramekins with butter.
  2. Lightly coat the ramekins with parmesan. Place on baking sheet.
  3. In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute.
  4. Whisk in the milk and cook over med low heat until smooth and very thick, about 2 minutes.
  5. Season with salt and nutmeg. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Gruyere.
  6. In mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form.
  7. Gently fold the egg whites into the soufflé base until no streaks of white remain.
  8. Spoon the soufflé mixture into the ramekins, filling them to 1/2 inch below the rim.
  9. Sprinkle the remaining Parmesan on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes.
  10. Serve immediately.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/