Recipes: Mimosas

December 31, 2013

Mimosas
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Ingredients
  1. 1 part Champagne (May use Sparkling Cider or Ginger-Ale for non-alcohol version)
  2. 1 part citrus fruit juice (Orange Juice, Grapefruit Juice or Cranberry Juice)
  3. Champagne flutes
Instructions
  1. Place one part champagne or non-alcohol substitute in glass with one part desired juice.
  2. Garnish and serve.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Watch Chef Christina on KUTV

 

Recipes: Potato Omelet Bites

December 31, 2013

Mimosas
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Ingredients
  1. 1 part Champagne (May use Sparkling Cider or Ginger-Ale for non-alcohol version)
  2. 1 part citrus fruit juice (Orange Juice, Grapefruit Juice or Cranberry Juice)
  3. Champagne flutes
Instructions
  1. Place one part champagne or non-alcohol substitute in glass with one part desired juice.
  2. Garnish and serve.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Watch Chef Christina on KUTV

 

Recipes: Shrimp Crostini with Compound Butter

December 31, 2013

Shrimp Crostini with Compound Butter
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Ingredients
  1. Crusty Baguette, slice thin on bias
  2. 1/2 pound steamed shrimp, chilled, split in half
  3. 1/2 pound butter, softened to room temperature
  4. 1/4 cup shallots, fine diced
  5. 2 tablespoons fresh dill, finely chopped
  6. Salt to taste
  7. Dill sprigs for garnish
Instructions
  1. Mix softened butter, shallots, chopped dill and salt in bowl until combined.
  2. Spread on sliced bread. Place half shrimp piece on bread and then garnish with dill sprig.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Watch Chef Christina on KUTV

 

Recipes: Palmiers with Prosciutto

December 31, 2013

Palmiers with Prosciutto
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Ingredients
  1. 1 sheet puff pastry, thawed
  2. 1 tablespoon tomato paste, loosened with 1 teaspoon water
  3. 6 ounces prosciutto crudo
  4. 1/4 cup parmigiano reggiano
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
  2. Roll out puff pastry to about 14 inches by 10 inches
  3. Brush with tomato paste water mixture.
  4. Place prosciutto on top and then sprinkle with Parmesan cheese. Starting on bottom, roll bottom side up to the center and then so the same with the top side and roll to the center.
  5. Slice 1/4 inch thick and place on parchment lined baking sheet. To keep flat, place one more piece of parchment on top of palmiers.
  6. Bake about 8 minutes and then remove top piece of parchment and bake until golden about 4 minutes more.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Watch Chef Christina on KUTV

 

Recipes: Lamb Skewers with Mint Pesto

December 31, 2013

Lamb Skewers with Mint Pesto
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Ingredients
  1. 2 lbs. lamb, cut into 3/4 inch to 1 inch cubes
  2. 1/2 pound pancetta
  3. 2 tablespoons lemon juice
  4. 3 cloves garlic, minced
  5. 4 tablespoons extra-virgin olive oil
  6. 2 tablespoons chopped mint
  7. 1 teaspoon salt and ½ teaspoon fresh cracked pepper
Ingredients For Mint Pesto
  1. 2 cups mint leaves
  2. 1 1/2 cups parsley, stems removed
  3. 1/3 cup Parmesan cheese. Grated
  4. ¼ cups pine nuts
  5. 2 tablespoons lemon juice
  6. 2 cloves garlic
  7. Salt and pepper to taste
  8. 1/2 cup sour cream
Instructions
  1. Place diced lamb into plastic food storage bag. Mix marinade ingredients together and place in plastic bag with lamb. Toss to coat lamb evenly. Place in refrigerator and allow to marinate for at least four to six hours or overnight.
  2. Soak bamboo skewers for 30 minutes prior to use.
  3. Preheat oven to 450 degrees Fahrenheit.
  4. On each skewer, thread a couple pieces of lamb and pancetta. Place on parchment lined baking sheet and roast 8 to 12 minutes or until outside is browned nicely and inside is lightly pink.
  5. Serve with mint pesto.
  6. Directions for Mint Pesto
  7. Place all ingredients except sour cream in food processor. Blend until broken down well. Add sour cream and process just until smooth.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Watch Chef Christina on KUTV

 

Recipes: Deviled Eggs

December 23, 2013

Deviled Eggs
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Ingredients
  1. 1 dozen large eggs
  2. 1 Tbsp. horseradish mustard
  3. 1 tsp. season salt
  4. 1/4 cup mayonnaise
  5. Sweet paprika for dusting the tops
Instructions
  1. In a stock pot add cold water and eggs.
  2. Bring to a boil.
  3. Once at a boil cook eggs for 12 minutes and shock in cold water.
  4. After they have cooled give them a quick hit on the counter and roll with your hand.
  5. Peel, cut in half and pop out yolk. Set white aside.
  6. In a food processor blend yolks, mustard, season all and mayo until smooth.
  7. Put filling in a piping bag with a star tip and pipe a rosette of yolk mixture into center of egg white.
  8. Dust with sweet paprika and serve.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
http://www.4utah.com/story/harmon-familys-favorite-traditions/d/story/fwZuiBAfhEiRWVqtFAmxiQ

Recipes: Bacon Wrapped Water Chestnuts

December 23, 2013

Bacon Wrapped Water Chestnuts
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Ingredients
  1. 1lb. bacon
  2. 1 can whole water chestnut
  3. 1/4 cup low sodium gluten free Tamari soy sauce
  4. 1/4 cup brown sugar
  5. 12 Pitted Dates (optional)
Instructions
  1. Take a sheet pan and wrap it foil.
  2. Lay bacon in a single layer on baking rack and place on sheet pan.
  3. Bake bacon in a 350F oven to render a bit of the fat off before wrapping. You want the bacon to be soft but not raw.
  4. Wrap water chestnut with cooled bacon and give it a quick dip in the soy and then sprinkle with brown sugar.
  5. Place back on the baking rack at 350F and return to oven until bacon is nice and crispy.
  6. For a natural sugar option add a date to the wrap and omit the brown sugar
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
http://www.4utah.com/story/harmon-familys-favorite-traditions/d/story/fwZuiBAfhEiRWVqtFAmxiQ

Recipes: The Perfect Christmas Roast

December 20, 2013

Prime Rib
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Ingredients
  1. 1 12 pound bone in rib eye roast
  2. 1 container Spice Hunter brand Italian Seasoning
  3. 6 cloves garlic, grated
  4. Olive oil
  5. Salt and Pepper to taste
Instructions
  1. Preheat an oven to 275 degrees.
  2. In a bowl, combine the garlic, Italian seasoning, salt, and pepper.
  3. Slowly add the oil to the mixture while stirring until the mixture turns into a spreadable paste.
  4. Pull the fat cap back on the prime rib.
  5. Season underneath the fat cap and fold it back over.
  6. Season the rest of the prime rib with the herb mix, ensuring that everything is coated well.
  7. In a hot roasting pan or grill, sear the prime rib on all sides until a nice crust has formed.
  8. Remove and place into the oven.
  9. Cook the prime rib until the internal temperature is 128 degrees. Once removed from the oven it should continue cooking for another 5-10 degrees.
  10. Let the prime rib rest at least twenty minutes before slicing.
  11. Remove the bone from the back of the prime rib by running a knife parallel with the bones.
  12. Slice and serve with the delicious side dishes listed below.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Serve with RED WINE JUS, BASTED GREEN BEAN SALAD, and HERB ROASTED POTATOES

Recipes: Herb Roasted Potatoes

December 20, 2013

Herb Roasted Potatoes
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Ingredients
  1. 3/4 pound fingerling potatoes, quartered
  2. 2 tablespoons rosemary, chopped
  3. 1 tablespoon parsley, chopped
  4. Enlarge image
  5. 2 cloves garlic, chopped
  6. 2 tablespoons olive oil
  7. Salt and pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. In a bowl, combine all ingredients.
  3. Spray a sheet pan with non-stick spray.
  4. Pour the mixture onto the sheet pan and place in the oven.
  5. Cook the potatoes until they are tender, about 45 minutes.
  6. Remove from the oven and serve.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Also see PRIME RIB

Recipes: Basted Green Bean Salad

December 20, 2013

Basted Green Bean Salad
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Ingredients
  1. 1 package French green beans
  2. 2 tablespoons butter
  3. 1/4 cup sliced almonds
  4. 6 cherry tomatoes, sliced
  5. 1 clove garlic, minced
  6. 1 shallot, minced
  7. 1 bunch kale, sliced thin
  8. 2 heads endive, sliced thin
  9. 1 tablespoon Dijon mustard
  10. 3 tablespoons lemon juice
  11. 5 tablespoons olive oil
  12. 1 tablespoon chives, chopped
  13. Salt and pepper to taste
Instructions
  1. In a pan, warm the butter and add the shallots and garlic. Cook until aromatic.
  2. Add the beans and cook for three minutes or until the beans are warm.
  3. Add the almonds and cook for another minute.
  4. In a blender, add the lemon juice, mustard, and chives.
  5. Mix to combine and while the blender is still running slowly add the olive oil to emulsify.
  6. Toss the dressing with the kale and endive.
  7. To assemble, place the greens on the plate and the green beans on top of the greens. Place the tomatoes around the plate as desired.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Also see PRIME RIB