Recipe: Chimichurri Patagonia Salmon

July 10, 2014

Chef Aaron Ballard shared a Chimichurri Patagonia Salmon recipe with KUTV to celebrate the fact that Harmons is bringing the only sustainable salmon to Utah. See it all by clicking HERE.

ChimiChurriSalmon

Chimichurri Patagonia Salmon
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Chimichurri Patagonia Salmon Ingredients
  1. 4 Six ounce Salmon Filets
  2. 1/4 cup olive oil
  3. 1/2 bunch fresh parsley
  4. 1/2 bunch fresh cilantro
  5. 3 tablespoon fresh oregano
  6. 2 cloves garlic
  7. 3 tablespoons champagne vinegar
Directions
  1. 1.) Add all ingredients to a food processor or blender and puree until smooth. Marinate fish for at least 30 minutes to overnight.
  2. 2.) Preheat oven to 350F
  3. 3.) Heat a large saute pan or rondeau with canola or avocado oil until hot. 4.) Place marinated salmon presentation side down in pan and sear until a nice crust has formed. Flip and continue to cook on high heat for an additional 30 seconds.
  4. 5.) Place pan into heated oven and bake until it reaches an internal temp of 135F- it shouldn't take more than five to ten minutes depending on how many you have in the pan.
Avocado Mousse Ingredients
  1. 3 ripe avocados
  2. 1/4 cup cubed unripe mango
  3. 2 Tbsp cream
  4. 2 Tbsp cumin
  5. Juice of one lime
  6. 1 cup whipping cream (unsweetened)
  7. Salt to taste
Directions
  1. 1.) Cut and pit avocados and dice into large chunks or quarters. Dice mango into large dice. Add avocado, mango, cumin 2Tbsp cream, lime juice and salt to a food processor and blend until silky smooth.
  2. 2.) In a separate bowl whip cream to stiff peaks and fold into avocado puree.
  3. 3.) Serve with Chimichurri Salmon as a dollop or smear on the plate. Works great as a dip or on nachos!!!
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipes Kids Will Love to Prepare

July 7, 2014

SalmonSticksLooking for some fun activities for your kids this summer? How about signing them up for a Gourmet Youth Cooking Class at Harmons? With several class options at Harmons Bangerter Crossing or Station Park this July and August, we have a class for every budget and taste.

Log on to our website HERE to see a full list of classes and to sign up.

Chef Kimberly shared some of the recipes that kids will like to prepare themselves. Watch her prepare these on ABC 4′s News Midday by clicking HERE.

 

Recipes Kids Will Love to Prepare
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Salmon Sticks With Red Pepper Dipping Sauce Ingredients
  1. 1 Lb. salmon
  2. 2 eggs, lightly whisked
  3. ½ cup flour
  4. ½ cup panko bread crumbs, whole wheat
  5. Salt and pepper
Directions
  1. 1. Use standard breading procedure to bread the salmon.
  2. 2. Drag fish strips through flour, covering lightly.
  3. 3. Place in eggs, then put in panko breadcrumbs.
  4. 4. Allow to rest for 10 minutes. This allows the breadcrumbs to stick to salmon.
  5. 5. Lay fish on baking sheet and bake at 375 degrees for 15 minutes.
  6. 6. Serve with roasted red pepper coulis and lemon wedge
Roasted Red Pepper Coulis Ingredients
  1. 2 red peppers, roasted, peeled seeded
  2. 2 cloves garlic
  3. ½ lemon, juice
  4. 1 Tbsp parsley leaves
Directions
  1. 1. Puree ingredients together.
  2. 2. Season lightly with salt.
Raspberry Kiss Parfait Ingredients
  1. 1 cup vanilla yogurt
  2. ½ cup raspberries
  3. ¼ cup Harmon's granola
  4. 2 Tbsp dark chocolate chunk
Directions
  1. 1. Layer cup with a scoop of vanilla yogurt.
  2. 2. Top with 3-5 raspberries.
  3. 3. Sprinkle with a few chocolate chunk pieces
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipe: Red, White & Blue Burger

July 1, 2014

Red, White & Blue BurgerFood lovers go all out during the 4th of July weekend! Check out this Red, White & Blue Burger recipe if you are looking to celebrate with great food this weekend. Watch Chef Aaron Ballard prepare this recipe on KUTV by clicking HERE.

Red, White & Blue Burgers
Celebrate with Great Food!
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Red, White & Blue Burger Ingredients
  1. 6 Bob's Blue Burger
  2. 2 cups Red Bell Pepper strips pickled in Ginger vinegar (also called a shrub)
  3. 2 cups Red Cabbage slaw
  4. 12 slices Boars Head horseradish white cheddar
  5. 4 Tbsp. mayonnaise
  6. Spicy ketchup (you can make your own by adding Sriracha to ketchup)
  7. 6 egg buns or brioche buns
Directions
  1. 1.) Cook burgers until they reach an internal temp of 165F. You can speed this up on the grill by capping your burgers with a small metal bowl. Be sure to handle it with care as it will be hot.
  2. 2.) Lather both sides of your bun with mayo as it will help create a barrier that will keep the bun from getting soggy.
  3. 3.) Place burger on bun and assemble in this order; bun, burger, two slices of cheese, a few pinches of slaw, pickled peppers, a dollop of ketchup and finally the top bun.
  4. 4.) Respectfully salute your burger and devour.
Pickled Red Bell Pepper Strips Ingredients
  1. 4 Washed organic Red Bell Peppers
  2. 2 cups white distilled vinegar
  3. 2 cups sugar
  4. About 4" of peeled and minced fresh ginger
Directions
  1. 1.) Combine vinegar and sugar in a medium saucepan. Do not stir! Bring the two to a boil.
  2. 2.) Add the ginger and allow to boil for 1 minute.
  3. 3.) Remove from heat and allow to cool to room temperature.
  4. 4.) Place in refrigerator for a few days up to a week to allow for the ginger flavor to develop. If you would like to skip this step you can purchase Pok Pok Som Ginger drinking vinegar from your local Harmons seafood department.
  5. 5.) When you are ready to make your pickles, slice planks off of your red bell peppers and cut them into small strips.
  6. 6.) Place peppers into pickling liquid and make sure they are covered - you can add a bit of water to make sure they are covered.
  7. 7.) Place in refrigerator for a few hours to overnight. Use within seven days.
Blue Cabbage Slaw Ingredients
  1. 1 head Red Cabbage washed
  2. Kosher salt
  3. Sugar
  4. Baking Soda
Directions
  1. 1.) Cut cabbage in half and remove core.
  2. 2.) Shred the cabbage as thin as possible (half a cabbage will be enough for this recipe wrap the other half and store).
  3. 3.) Place in a large bowl and sprinkle with about half a teaspoon of baking soda.
  4. 4.) Toss gently to incorporate and allow to sit until cabbage has developed a deep blue color along the cut edges. This is caused by the acids in the cabbage reacting with the baking soda.
  5. 5.) Once a nice blue color has been achieved lightly sprinkle a few pinches of salt and sugar on the cabbage and mix to incorporate.
  6. 6.) Continue to add sugar or salt to taste.
  7. 7.) Allow it to sit for at least 30 minutes to macerate and soften.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Ask a Chef: Half Smoke Chili Recipe – Perfect for Hot Dogs & Sausages

June 25, 2014

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

This question comes from Bobby:

“My kids love hot dogs, but my wife and I are getting bored serving the same old hot dogs with ketchup and mustard. How can I jazz up hot dogs for our summer barbecues?”

When the weather heats up there is definitely something nostalgic about a hot dog fresh off the grill. Basic hot dogs with ketchup and mustard are delicious, but sometimes it is fun to mix it up.

One of the best ways to spruce up your hot dogs is with a killer chili recipe. Here is my favorite recipe inspired by the famous Chili Half Smokes from Ben’s Chili Bowl in Washington D.C.:

Half Smoke Chili Recipe for Hot Dogs & Sausages
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Half Smoke Chili Ingredients
  1. 1 Harmons Beef Spoon Roast
  2. 1 sweet onion small diced
  3. 1 tablespoon chili powder
  4. 1 tablespoon Guajillo chili powder (you can use your favorite chili powder)
  5. 1 tablespoon smoked paprika
  6. 1 teaspoon mustard powder
  7. 1/2 teaspoon cumin
  8. 1/2 teaspoon ground coriander
  9. 1 clove minced garlic
  10. 2/3 cup tomato paste
  11. 2 tablespoons apple cider vinegar
  12. 2 tablespoons butter or canola oil
  13. 2 tablespoons all purpose flour
  14. 3 cups beef or chicken stock
  15. Kosher salt to taste
Half Smoke Chili Directions
  1. 1. Preheat oven to 250 degrees.
  2. 2. Remove plastic and place spoon roast in roasting pan (keeping roast wrapped in butcher paper).
  3. 3. Cook roast at 250 degrees for 2 hours per pound.
  4. 4. Remove roast from oven, unwrap and let cool for 5 minutes.
  5. 5. Sweat onions on medium heat in a little oil in a medium sauté pan with a pinch or two of salt.
  6. 6. Shred or chop roast into small pieces and add it to the onions.
  7. 7. Add half of the dry spices and mix with meat and onions and cook for a few minutes.
  8. 8. Add tomato paste and garlic and cook into beef for several minutes.
  9. 9. You will start to get a paste sticking to your pan -- deglaze (cook off what is sticking to the bottom of the pan) with vinegar and cook down for a few minutes, then remove from heat.
  10. 10. In a medium to large sauce pot heat oil or butter and add flour and reserved dry spices and cook for a few minutes until you have a nice paste.
  11. 11. Slowly whisk in reserve stock from roast and your remaining cup and cook until it reduces by half.
  12. 12. Add in your cooked meat and onion mix and continue to cook on medium to low while stirring until it is thickened enough to dress a hot dog.
  13. 13. Season to taste with salt and pepper and cool. For best flavor let it sit overnight in the fridge.
Half Smoke Chili Hot Dog & Sausage Instructions
  1. 1. Smoke your all beef hotdogs or sausage on grill, stove-top smoker, or conventional smoker for fifteen minutes. Finish on grill or grill pan.
  2. 2. Small dice fresh sweet onions.
  3. 3. Lather mustard on fresh baked hotdog bun (I like to use Harmons Brat Buns). You can also grill these first with a little bit of butter and garlic.
  4. 4. Place smoked hot dog in bun.
  5. 5. Load with chili.
  6. 6. Garnish with fresh onion and shredded cheese (I like to us Beecher's No Woman cheese found on the Cheese Islands in Harmons stores).
  7. 7. Enjoy!
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipe: Citrus Copper River Salmon with Jicama Slaw

June 2, 2014

CitrusCopperRiverSalmonJune is National Seafood Month and we have some of the freshest seafood in the state of Utah! Whip up this Citrus Copper River Salmon with Jicama Slaw recipe and your dinner guests will be blown away this summer!

Click HERE to watch Harmons Seafood Director and Chef Evan Francois prepare this fantastic fish recipe on ABC 4 News Midday.

Citrus Copper River Salmon with Jicama Slaw
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Citrus Copper River Salmon Ingredients
  1. 4 6 ounce portions of Copper River salmon
  2. 1 lime, zested and juiced
  3. 1 lemon, zested and juiced
  4. 1 orange, zested and juiced
  5. 3 tablespoons cilantro, chopped
  6. 2 tablespoons tarragon, chopped
  7. 1 clove garlic, minced
  8. 1 tablespoon Grape seed oil
  9. Salt and pepper to taste
Directions
  1. Combine all ingredients in a bowl and let marinate for 30 minutes. Preheat an oven to 350 degrees. Season the salmon with salt and pepper. Warm a large oven proof sauté pan on medium high heat. Once the pan is hot add enough oil to coat the pan. Place the fish in the pan and sear until golden brown. Flip the salmon and place in the oven. Remove the salmon from the oven once the internal temperature reaches around 135 degrees. Remove the fish from the pan and serve with the jicama slaw.
Jicama Slaw Ingredients
  1. 1 small jicama, peeled and finely shredded
  2. ½ head radicchio, finely shredded
  3. 2 carrots, shredded
  4. 1/4 cup freshly squeezed lime juice
  5. 1 tablespoon rice vinegar
  6. 2 tablespoons honey
  7. 1/2 cup olive oil
  8. 1/4 cup finely chopped cilantro leaves
  9. Salt and freshly ground black pepper
Directions
  1. Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipe: Kabob Grilling

May 22, 2014

Kabobs

Memorial Day is right around the corner and that means one thing…BBQ season! Right now is the perfect time to brush up on your grilling skills! Watch Chef Kimberly Larsen talk all things kabobs on KUTV’s Fresh Living by clicking HERE.

If you want to learn more fun summertime & grilling recipes, check out Harmons Food for Thought Guide – Summer Edition.

Kabobs with Mint Basil Butter
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Kabobs With Mint Basil Butter Ingredients
  1. 1 bunch basil leaves
  2. 1/2 bunch mint leaves
  3. 1 lemon, juice & zest
  4. 2-4 cloves garlic
  5. 1 jalapeno or sweet red pepper, deseeded
  6. 2 sticks butter, softened
Directions
  1. 1.Place all ingredients except butter in food processors.
  2. 2.Pulse until chopped finely.
  3. 3.Add softened butter and again pulse until smooth and completely combined.
  4. 4.Roll like a log in plastic wrap or parchment paper.
  5. 5.Save in refrigerate until ready to use.
  6. 6.Slice of pats of butter to place over kabobs as they come off the grill.
  7. 7.For brushing, melt in saucepan then brush foods last few minutes of grilling.
  8. Note - If you like your kabobs spicy use the jalapeno. For less spicy version use a sweet pepper of choice.
Horseradish Aioli Ingredients
  1. 1 egg yolk
  2. 3/4 cup canola oil1 teaspoon white vinegar
  3. 1/2 lemon, juice
  4. 1-2 tablespoons fresh horseradish, grated
  5. 1 tablespoon roasted garlic1 teaspoon paprika or cayenne
Directions
  1. 1.In food processor add egg yolk and vinegar.
  2. 2.Pulse until slightly pale.
  3. 3.With machine running, add canola oil in a slow stream.
  4. 4.Adjust consistency with lemon juice.
  5. 5.Add horseradish, garlic and spice, cayenne or paprika.
  6. 6.Pulse until combined.
  7. 7.Season with salt.
  8. 8.Serve aioli with kabobs of choice! It is especially delicious with beef and chicken.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Get Summer Started with Great Food!

May 12, 2014

Summertime—it’s not just a season. It’s a state of mind. And nothing gets you there faster than great food.

And it all starts here at Harmons, where your food is our passion.

 

Food for Thought Guide

Because we’ve got your taste buds in mind, we’ve created the Summer Edition of the Food for Thought Guide that will give you recipes and grilling tips to start your summer with great food!

Food-for-Though-Guide

Click the image to download the Food for Thought Summer Edition!

 

 

Recipe: Salmon And Swiss Chard En Papillote

May 9, 2014

Salmon & Swiss Chard

This Salmon and Swish Chard En Papillote recipe is simply heavenly! Watch Chef Kimberly Larsen prepare this dish on KUTV’s What’s For Dinner by clicking HERE.

You should also know that Harmons will be the first in Utah to receive Copper River Salmon next week. Make sure you ask for this fresh fish in our meat & seafood departments.

Salmon And Swiss Chard En Papillote
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Ingredients
  1. 4 6oz. Salmon Fillets
  2. 2 bunches rainbow swiss chard, cut into small strips
  3. 1 red pepper, small dice
  4. 1 leek, middle section thinly sliced
  5. 4 cloves fresh garlic, minced
  6. 1 tablespoon fresh ginger, minced
  7. 1 tablespoon sesame oil
  8. 2 lemons, 1 cut in half and 1 cut into 8 thin slices
  9. 4 stems fresh thyme
  10. 4 kefir lime leaves, optional
  11. 1/4 lemon grass stalk
  12. Sea salt, optional
  13. Fresh ground black pepper
Supplies
  1. 4 large pieces of parchment paper, folded in half
Directions
  1. 1.) Preheat oven to 350° degrees. Season fish filets with sea salt (if using) and fresh pepper.
  2. 2.) In large medium bowl combined Swiss chard, Red pepper, leeks and garlic. Toss to mix together.
  3. 3.) Using bottom half of parchment, layer each parchment piece with chard mixture then a Salmon filet.
  4. 4.) In same medium bowl combined ginger, lemon juice from lemon halves, sesame oil. Whisk until combined. *If you would like to add spice use red pepper flakes as well.
  5. 5.) Drizzle the top of fillets with ginger dressing.
  6. 6.) Place 2 lemon on each fillet.
  7. 7.) Place a thyme stem, kefir lime leave and lemon grass on top of the lemons.
  8. 8.) Fold the other side of the parchment over the fish and vegetables and fold edges down by pinking and folding edges of paper.
  9. 9.) Place each pouch on baking sheet. Bake for 20- 25 minutes. Remove from oven and with a knife, slit each pouch so that the steam comes out before serving. Garnish with seasons seeds.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipe: Fish Tacos, Jicama Slaw, Corn and Black Bean Salad

May 5, 2014

Happy Cinco De Mayo! Are you looking for a delicious way to celebrate with your family and friends? Click HERE to see Chef Aaron Ballard and Bob Harmon show Good Morning Utah how to celebrate with great food!

Fish Tacos, Jicama Slaw, Corn and Black Bean Salad
A Cinco De Mayo Recipe!
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Fish Taco Ingredients
  1. 2 pounds Sea Bass
  2. 3 teaspoons chili powder
  3. 2 tablespoons lime juice
  4. 2 tablespoons extra-virgin olive oil
  5. 1 teaspoon ground cumin
  6. 1 teaspoon garlic powder
  7. 1 teaspoon salt
  8. ½ teaspoon freshly ground pepper
  9. Corn tortillas
Directions
  1. 1. Combine all of the ingredients except the fish into a small bowl. Mix to incorporate.
  2. 2. Add the fish and coat in the mixture.
  3. 3. Warm grill plate until it is hot.
  4. 4. Add the fish and cook until the fish has been cooked through.
Jicama Slaw Ingredients
  1. 1 small jicama, peeled and finely shredded
  2. ½ head radicchio, finely shredded
  3. 2 carrots, shredded
  4. ¼ cup freshly squeezed lime juice
  5. 1 tablespoon rice vinegar
  6. 2 tablespoons sugar
  7. ½ cup olive oil
  8. ¼ cup finely chopped cilantro leaves
  9. Salt and freshly ground black pepper
Directions
  1. 1. Place jicama, cabbage, and carrots in a large bowl.
  2. 2. Whisk together the lime juice, vinegar, honey and oil in a medium bowl.
  3. 3. Season with salt and pepper to taste.
  4. 4. Pour the dressing over the jicama mixture and toss to coat well.
  5. 5. Fold in the cilantro.
  6. 6. Let stand at room temperature for 15 minutes before serving.
Corn and Black Bean Salad Ingredients
  1. 1 can, 14 ounces, black beans, rinsed and drained
  2. 3 ears of corn, cooked, with kernels cut off cobs
  3. 1 small red bell pepper, seeded and chopped
  4. ½ red onion, chopped
  5. 1 ½ teaspoons ground cumin
  6. 2 teaspoons hot sauce
  7. 1 lime, juiced
  8. 2 tablespoons vegetable or olive oil
  9. Salt and pepper
Directions
  1. 1. Combine all ingredients in a bowl.
  2. 2. Let stand at least 15 minutes for flavors to combine, toss and serve.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
 

Recipe: Steak with Grilled Avocado & Charred Tomato Salsa

May 2, 2014

SteakAvocadoSalsa2Chef Kimberly Larsen shares her DELICIOUS & GLUTEN FREE recipe with us! Watch her prepare Steak with Grilled Avocado & Charred Tomato Salsa on KUTV’s Fresh from the Kitchen by clicking HERE.

Steak with Grilled Avocado & Charred Tomato Salsa
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Ingredients
  1. 20 Cherry/ Grape/ Baby Tomatoes
  2. 5 wood skewers
  3. 1 tablespoon Sciabica Habanero Oil
  4. 3 avocados, cut in half
  5. 1 clove garlic
  6. 1 tablespoons extra virgin olive oil
  7. 2 tablespoon freshly-squeezed lime juice
  8. 1 red jalapeno chile, stemmed, seeded and thinly sliced
  9. 1 bunch cilantro, rough chop
  10. 1/4 teaspoon sea salt
  11. 1/2 teaspoon fresh black pepper
Directions
  1. 1.) Prepare the grill by heating on med high heat.
  2. 2.) Season the avocados lightly with salt and pepper.
  3. 3.) Skewer the tomatoes and drizzle them with Habanero oil.
  4. 4.) Place the avocados on the grill cut-side-down. Add the tomatoes alongside.
  5. 5.) Grill for 4 to 5 minutes, turning the tomatoes once.
  6. 6.) Crush the garlic clove into a medium bowl.
  7. 7.) Add the oil, onion and lime juice to the bowl, whisk together.
  8. 8.) Cut the tomatoes in half. Dice grilled avocados.
  9. 9.) Add tomatoes and avocado to the bowl.
  10. 10.) Lightly stir in the chiles and cilantro. Season with salt and pepper.
  11. 11.) Prepare steak with your favorite marinade, or simply season with a little oil, salt and pepper and cook to your preference.
  12. 12.) Spoon some of the salsa mixture onto each steak and enjoy!
  13. enjoy!
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/