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
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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
Directions
  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
Directions
  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
Directions
  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
Directions
  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/

Back to School Lunches

August 29, 2014

SchoolLunchSchool is back in session and that means plenty of school lunches! Chef Kimberly Larsen shows us how to make some easy lunches. These lunches are so easy to make, your kids can help as well. Chef Larsen showed us how to make Chicken Ranch Wraps and a Tuna Macaroni Salad. Watch this on Good4Utah by clicking HERE.

Back to School Lunches & Snacks
Chicken Ranch Wraps & Tuna Macaroni Salad
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Chicken Ranch Wraps Ingredients
  1. 4 wraps of choice (whole wheat, spinach, etc).
  2. 1/2 cup ranch dressing
  3. 1 cup cooked chicken, shredded or small dice
  4. 1 cup shredded cheddar
  5. 1 cup lettuce, shredded
  6. 8 tomato, slices
  7. 8 avocado slice
Directions
  1. 1. Lay wrap flat.
  2. 2. Spread with ranch.
  3. 3. Sprinkle cheese over ranch.
  4. 4. Layer chicken, lettuce, tomato and avocado.
  5. 5. Fold wrap while tucking in the edges.
  6. 6. Slice in half on the diagonal.
  7. 7. Pack in lunchbox or cooler for a yummy main course!
Tuna Macaroni Salad Ingredients
  1. 1 pound elbow macaroni, cooked, rinsed
  2. 1 cup celery, finely chopped
  3. 1/2 cup finely diced red onion
  4. 1/2 cup finely chopped fresh parsley
  5. 1/2 cup carrot, grated
  6. 1 12-oz. can tuna in water, drained
  7. 1/2 cup olive oil mayonaisse
  8. 1/4 cup plain low-fat yogurt
  9. 1 tablespoon lemon juice
Directions
  1. 1. Combine all ingredients and stir lightly.
  2. 2. Allow flavors to get happy for a few hours, then serve as a yummy side dish or snack.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Chile Roasting Starts August 15!

August 15, 2014

Smell those delicious roasted chiles? Harmons is roasting chiles again at 5 locations! So pick up a bushel of fresh Hatch New Mexico & Utah chiles to add great flavor to your favorite recipes.

Pick up some chiles NOW while supplies last! Roasting continues each weekend, generally until the first weekend of September or until supplies run out. Now Roasting Chiles!

7th Street (7755 S 700 E) - Fri 4pm-8pm, Sat 10am-6pm, Sun 11am-5pm
 
Ogden (145 Harrisville Rd) - Fri 4pm-8pm, Sat 10am-6pm, Sun 11am-5pm
 
Orem (870 East 800 North) - Fri 4pm-8pm, Sat 10am-6pm, Mon 4pm-8pm
 
South Jordan (10507 S Redwood Rd) – Fri 4pm-8pm, Sat 10am-6pm, Mon 4pm-8pm
 
West (3955 W 3500 S) - Fri 4pm-8pm, Sat 10am-6pm, Sun 11am-5pm
 
Once you have your chiles roasted, or want to try doing it yourself, here are some roasting, care and freezing tips.
 
 

3 Recipes featuring Utah Trout, Utah Corn & Utah Peaches

August 11, 2014

Screen Shot 2014-08-11 at 5.09.28 PM

There’s a LOCAL CELEBRATION taking place at Harmons in the month of August and Chef Aaron has created 3 recipes using trout, corn and peaches all from Utah! Click HERE to watch him prepared these dishes on ABC4′s News Midday!

3 Recipes Featuring Utah Trout, Corn & Peaches
Salt Baked Utah Trout, Sweet Corn Tomalito, Grilled Peaches w/ Vanilla Gelato & Balsamic Reduction
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Salt Baked Utah Trout Ingredients
  1. 3 whole clean Utah Red Trout
  2. 3 cups of kosher salt
  3. 4 eggs
  4. 1 lemon sliced
  5. 2 Tbsp. of sumac berries (optional)
  6. 1/2 cup dill sprigs
  7. 1/2 cup fennel fronds
Directions
  1. 1. Crack eggs and separate whites from yolks.
  2. 2. Mix egg white with salt until a well-incorporated paste has developed.
  3. 3. Line a baking sheet with foil and spread a layer of salt down for each trout.
  4. 4. Stuff trout with a pinch of sumac berries (optional) a couple lemon slices and a few fronds of fennel and dill.
  5. 5. Place trout down on salt layer and pack salt on top of fish until it is fully covered.
  6. 6. Place into a preheated oven at 350F. Bake for approximately 40 minutes (may be less depending on the size of fish so check it at 20 minutes) or until the fish has reached an internal temp of 135F.
  7. 7. Remove salt crust completely and serve fish.
  8. 8. Garnish with fresh fennel and crushed sumac berries.
Sweet Corn Tomalito Ingredients
  1. 5 Tbsp. unsalted butter softened
  2. 1/4 cup masa harina
  3. 1/3 cup sugar
  4. 1/2 cup water
  5. 2 cups fresh Utah sweet corn
  6. 1/2 cup cornmeal
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 1 Tbsp. milk
  10. 1 teaspoon cream
Directions
  1. 1. Cream together the masa harina (corn flour) butter, and sugar until light and fluffy.
  2. 2. In a food processor blend half of the corn kernels the water and corn meal until they are a smooth.
  3. 3. Fold into the Harina mixture and add the remaining corn, salt, baking powder, cream and milk and temper until smooth.
  4. 4. Heat on a double boiler covered in foil until firm.
  5. 5. This will take about an hour.
  6. 6. Stir and serve
Grilled Peaches w/ Vanilla Gelato & Balsamic Reduction Ingredients
  1. 4 large fresh peaches, cut in half and pitted
  2. Non-stick cooking spray
  3. 1/4 cup balsamic vinegar
  4. 8 oz. of Coke
  5. 1/4 cup sugar
  6. 2 cups vanilla gelato or ice cream
Directions
  1. 1. Spray exposed side of peaches with pan spray and grill on a medium high heat, turning after dark grill marks are established. Grill until skin starts to blister.
  2. 2. Meanwhile, place the coke, sugar and vinegar in a small saucepan and bring to a boil.
  3. 3. Boil for a minute and then reduce to a simmer; continue until syrup starts to form, about 15 minutes.
  4. 4. Peel peach halves and top with scoops of gelato.
  5. 5. Drizzle balsamic syrup over the top and enjoy!
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Delicious Corn Recipes

August 7, 2014

Corn on the CobChef Kimberly Larsen shared 3 recipes yesterday with KSL’s Studio 5 using amazing corn grown right here in Utah! Click HERE to watch her prepare these recipes.

Delicious Corn Recipes
3 recipes using Utah grown corn!
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Chicken, Corn, Green Chili Quesadilla Ingredients
  1. Marinade Ingredients-
  2. 1 lb. tablespoon grapeseed oil
  3. 1 lime, juice
  4. Quesadilla Filling Ingredients-
  5. 1 tablespoon grapeseed oil
  6. 2 ears corn kernels, lightly grilled
  7. 1 red pepper, seeds and stem removed, mini dice
  8. 1 poblano pepper, seeds and stem removed, mini dice
  9. 1 Anaheim chili, seeds and stem removed, mini dice
  10. 1/2 white onion, minced
  11. 1 teaspoon cumin
  12. 1 teaspoon coriander
  13. 1 teaspoon paprika
  14. Salt and pepper to taste
  15. Corn or flour tortillas
  16. 1 cup Beehive Hatch Chili Cheddar, shredded
Directions
  1. 1. In Ziploc bag combine oil and lime juice.
  2. 2. Add chicken.
  3. 3. Season with salt and pepper.
  4. 4. Grill on chicken preheated grill for 3-5 minutes on each side.
  5. 5. Remove from grill and set aside.
  6. Filling Directions
  7. 1. Heat medium sauté pan on medium high heat.
  8. 2. Lightly coat bottom of pan with grapeseed oil.
  9. 3. Add ingredients to pan maintaining a sizzle in pan.
  10. 4. Cook for 5-7 minutes or vegetables are soft.
  11. 5. Remove pan from heat.
  12. 6. Slice chicken into thin strips. Add to pan with vegetables and toss to combine.
  13. 7. Lightly toast tortillas over the open flame or burner on your stove to soften.
  14. 8. Assemble by layering a small amount of cheddar on one side of the tortilla, then top with chicken corn mixture.
  15. 9. Sprinkle more cheddar on top and place second tortilla to cover.
  16. 10.Heat a pan over medium heat.
  17. 11.And very small amount of oil into pan and carefully place the quesadilla.
  18. 12.Cook for about 4 minutes or until golden brown, then carefully flip quesadilla.
  19. 13.When golden brown on both sides, remove.
  20. 14.To serve, cut quesadilla into quarters.
  21. 15.Serve with Harmons ready to eat pico and guacamole.
Roasted Corn Bisque with Avocado & Crab Ingredients
  1. 1 tablespoon grapeseed oil
  2. 1 white onion, small dice
  3. 1 tablespoon fresh garlic, minced
  4. 5 corn cobs, grilled and kernels removed
  5. 2 Anaheim peppers, roasted, peeled, seeded, small dice
  6. 1 poblano pepper
  7. 1 teaspoon cumin
  8. 1 teaspoon coriander
  9. 1 teaspoon paprika
  10. 1/4 teaspoon chili powder
  11. Salt and white pepper
  12. 4 cups chicken stock, low sodium
  13. 1 corn tortilla, cut into strips
  14. 1/4 c heavy cream
  15. 1/2 bunch cilantro, leaves only
  16. 1 avocado thinly sliced
  17. 1 cup crab meat
Directions
  1. 1. Heat large saucepan over medium heat.
  2. 2. Coat bottom of pan lightly with oil.
  3. 3. Sauté onion and a pinch of salt, until softened and translucent.
  4. 4. Stir in corn, roasted peppers and garlic.
  5. 5. Continue to sauté for 2-3 minutes.
  6. 6. Add cumin, coriander, paprika and chili pepper.
  7. 7. Add chicken stock and bring mixture to a simmer. Reduce heat to medium low heat.
  8. 8. Simmer for 20 minutes.
  9. 9. Using a slotted spoon, transfer the corn mixture to a blender.
  10. 10.Add cream, corn tortilla and 1/2 cup of the cooking liquid.
  11. 11.Carefully puree until the mixture is smooth, about two minutes.
  12. 12.Adjust with addition cooking liquid to achieve desired consistency.
  13. 13.Season with salt and pepper.
  14. 14.Add 3/4 the cilantro and lightly pulse just until blended into soup.
  15. 15.Top with cilantro leaves, avocado slice and crab meat.
  16. 16.Serve hot or chilled.
Corn and Green Chili Pudding Ingredients
  1. 4 tablespoons butter
  2. 1 medium sweet onions, small dice
  3. 1/2 red pepper, seeds and stem removed, mini dice
  4. 1 poblano pepper, seeds and stem removed, mini dice
  5. 1 Anaheim pepper, seeds and stem removed mini dice
  6. 1 tablespoon garlic, minced
  7. 4 cups corn on cob kernels
  8. 2 tablespoons honey
  9. 1/8 teaspoon cayenne, if desired
  10. 1/4 cup all-purpose flour
  11. 4 large eggs
  12. 1 cup heavy cream
  13. 1 cup half and half
  14. 1 tablespoon sugar
  15. 1/2 teaspoon ground black pepper
  16. 1 cup grated Beehive promontory cheddar
  17. 2 tablespoons chives
  18. 6 strips Harmons bacon, cooked, drained and crumbled
Directions
  1. 1. Preheat the oven to 350 degrees F.
  2. 2. Grease a 2-quart baking dish or 8 large ramekins and set aside.
  3. 3. Heat a large saucepan, over medium-high heat.
  4. 4. Melt butter. Add onions and pepper and cook, stirring, for 2 minutes. Add the garlic and cook for additional minute.
  5. 5. Add the corn and cayenne, cook just until just tender, about 3 minutes. Stir in honey.
  6. 6. Season with salt.
  7. 7. Add the flour and cook, stirring, for 2 minutes.
  8. 8. Remove from the heat and let cool slightly.
  9. 9. In a large mixing bowl, whisk the eggs, cream, sugar, black pepper until frothy.
  10. 10.Season with salt.
  11. 11.Put half of the corn mixture in a food processor with a little of the custard and blend until smooth.
  12. 12.Combine pureed corn and whole corn, the cheese, crumbled bacon, and chives.
  13. 13.Pour into the prepared dish and bake until set and a knife inserted into the center comes out clean, 50 minutes to 1 hour. If using ramekins, cook 30-40 minutes.
  14. 14.Remove from the oven and let rest for 10 minutes before serving.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipe: Snicker Bar Brownies

July 29, 2014

Yesterday was National Milk Chocolate Day, but it’s never too late to tempt your sweet tooth! We have an delightfully chocolate recipe for you, Snicker Bar Brownies!

Chef Kimberly Larsen prepared this recipe on KUTV’s 2 News This Morning. You can watch it HERE!

SnickersBarBrownie

 

 

 

 

 

 

 

 

 

 

 

Snicker Bar Brownie
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Brownie Layer Ingredients
  1. 1 1/2 cup peanut butter
  2. 1 1/2 cup milk chocolate
  3. 1/2 cup unsalted butter
  4. 1 cup light brown sugar
  5. 1/2 cup granulated sugar
  6. 1 tsp. vanilla bean paste
  7. 4 eggs
  8. 1 1/4 cup flour
  9. 1/2 tsp. sea salt
Directions
  1. 1. Preheat the oven to 325 degrees and line a 9 x 13 baking pan with parchment paper.
  2. 2. In a small saucepan on low heat, melt the peanut butter, milk chocolate and butter.
  3. Stir continuously to melted completely and very smooth.
  4. 3. Pour into stand mixer with whisk attachment or large mixing bowl and use hand beater.
  5. 4. While mixing on medium-low speed add sugars, then add eggs one at a time.
  6. 5. Stop and scrape at least twice.
  7. 6. Add the vanilla bean paste and salt.
  8. 7. Mix well again.
  9. 8. Remove bowl from mixer.
  10. 9. Lightly fold in flour until no white remains.
  11. 10. Spread in the prepared pan and bake in the preheated oven for 45 minutes (or until a toothpick inserted in the center comes out clean). Don’t over bake. This recipe is for fudge like brownies.
Caramel Sauce Ingredients
  1. 1 cup sugar
  2. 1/4 cup water
  3. Squeeze of lemon juice
  4. 3/4 cup heavy cream
  5. 1/4 cup butter
  6. 1 teaspoon black sea salt
Directions
  1. 1. In a medium saucepan, combine the sugar, water and lemon juice over medium-low heat until the sugar dissolves.
  2. 2. Increase the heat and bring to a boil, without stirring.
  3. 3. Use a wet pastry brush to wash down any crystals on the side of the pan.
  4. 4. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
  5. 5. Remove the sugar from the heat and slowly whisk in the heavy cream. The mixture will bubble.
  6. 6. Stir in the butter.
  7. 7. Allow caramel to cool while you make nougat.
Nougat Layer Ingredients
  1. 1/2 cup butter
  2. 1 cup sugar
  3. 1/2 evaporated milk
  4. 2 cups marshmallow crème
  5. 3/4 cup peanut butter
  6. 1 tablespoon vanilla bean paste
  7. 1 1/4 cup roasted salted peanuts
Directions
  1. 1. In medium saucepan whisk together butter, sugar and evaporated milk.
  2. 2. Over medium heat bring mixture to a boil, cook stirring constantly for 3 minutes.
  3. 3. Remove saucepan from heat and immediately add in the marshmallow crème, peanut butter and chopped peanuts.
  4. 4. Stir until all ingredients are completely combined.
  5. 5. Spread to cover the brownies in an even layer. Using a flat spatula makes this easier.
  6. 6. Place pan to the freezer to set 10 minutes then spread with caramel. Return to freezer.
Chocolate Layer Ingredients
  1. 2 cups milk chocolate chips
  2. 2 cups peanut butter chip
  3. 1/4 cup butter
Directions
  1. 1. To make the final layer, combine the milk chocolate chips, peanut butter chip and butter in small saucepan.
  2. 2. Melt and stir in medium heat until smooth.
  3. 3. Remove the caramel & nougat covered brownies from the freezer and pour the melted peanut butter chocolate over the top.
  4. 4. Spread to an even layer and refrigerate for at least an hour before cutting.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipes for National Hot Dog Day!

July 23, 2014

HotDogs

It’s National Hot Dog Day today… and let’s be “frank,” the best way to celebrate is with our amazing recipes! Bob and Randy Harmon and Chef Johnny McAdams went to ABC 4′s Good Morning Utah this morning to show them how to make a “Chicago Dog” and a “Bacon Wrapped Dog.”

Click HERE if you want to watch the segment or simply check out the recipes below!

Chicago Dogs & Bacon Wrapped Chili Dogs
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Chicago Dog Ingredients
  1. 8 all beef hot dog
  2. 8 hot dog buns
  3. ½ C. yellow mustard
  4. ½ C. sweet green pickle relish
  5. ½ C. chopped onion
  6. 32 tomato wedges
  7. 8 dill pickle spear
  8. 16 banana peppers
  9. 1 dash celery salt per dog
Directions
  1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and place in bun. Add toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sweet banana peppers and celery salt.
Bacon Wrapped Chili Dog Ingredients
  1. 12 all beef hot dogs
  2. 1 lbs. bacon
  3. 1 lbs. ground beef
  4. 1 lbs. ground pork
  5. ½ C. chili powder
  6. 2 Tbs. garlic powder
  7. 2 Tbs. onion powder
  8. ¼ C. brown sugar
  9. 3 C. chicken stock
  10. 1 C. ketchup
  11. Salt and pepper to taste
  12. 4 C. shredded cheese
  13. 12 buns
Directions
  1. In a large pot, brown the ground meats and spices together. Add the brown sugar, chicken stock and ketchup. Bring to a boil over medium heat. Turn the heat down and reduce. Salt and pepper to taste. Wrap the hot dogs with a slice of bacon, use a tooth pick to secure the bacon to the hot dogs. Cook at 375º F for 13 to 15 minutes or until the bacon has reached your desired crispness. Allow the dogs to cool for 5 to 6 minutes then place in a bun and cover with chili and cheese.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipe: Australian Pavlova

July 21, 2014

Ever tried making Australian Pavlova? Why not try it out by using this recipe from Chef Kimberly Larsen. You can also watch her make this recipe on ABC 4′s Good Things Utah by clicking HERE.

Australian Pavlova
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Ingredients
  1. 8 egg whites, at room temperature
  2. 1 ½ cups granulated sugar
  3. ½ teaspoon cream of tartar
  4. 12-15 strawberries, stemmed and quartered
  5. 1 passion fruit, cut into large cubes or slices
  6. 3 kiwis, peeled and med diced
Directions
  1. 1. Preheat the oven to 250 degrees F.
  2. 2. Line a baking sheet with parchment paper and lightly brush with oil.
  3. 3. In stand mixer, with whisk attachment, beat the egg whites and cream of tarter on medium-high speed until medium peaks form.
  4. 4. Continue whisking while slowly adding the granulated sugar.
  5. 5. Beat for another 8-10minutes. Sugar will dissolve and egg whites will become shiny and firm.
  6. 6. Scoop mixture into a circle shape on to the middle of cookie sheet.
  7. 7. Use a small spatula to create a decorative design .
  8. 8. Carefully place in oven.
  9. 9. Bake for 1 ½ hours, or until firm to the touch.
  10. 10. Turn off the oven and prop the oven door.
  11. 11. Allow the Pavlova to cool completely in the oven.
  12. 12. When ready to serve place on decorative plate and carefully decorate with fresh fruit.
  13. 13. If desired, Pavlova may be served with fresh whipped cream. Spoon into the center of Pavlova, then decorate with fresh fruit.
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/