Thai Stuffed Jalapenos
18 large jalapeno peppers, slit and seeded
1 cup Harmons freshly ground peanut butter
1 pound Vermont white cheddar cheese, grated
3 large eggs, slightly beaten
1/2 cup cornstarch
1 cup cornmeal
2 teaspoons Real Salt
Sriracha Vietnamese chilli sauce
1.Preheat deep fryer to 350 degrees.
2.Slit and seed the jalapenos, keeping them whole.
3.Stuff 2 teaspoons of peanut butter and 1 Tbsp. of cheese into each pocket.
4.Dip each stuffed chili in cold water, then roll in the cornstarch.
5.Dip chili into cornmeal, coating completely.
6.Gently place pepper into the preheated fryer and cook until golden brown.
7.Drain pepper onto paper towels and serve with Sriracha.
Broken Turkey Tacos
1 pound ground turkey
3 cloves fresh garlic, minced
1/2 small onion, minced
1 large jalapeno pepper, minced
Real Salt and freshly ground black pepper
15 corn tortillas
oil for deep frying
Harmons Fresh Salsa and Fresh Guacamole
1.Combine turkey, garlic, onion jalapeno and a dash of salt and pepper into a bowl.
2.Heat a heavy bottomed skillet with the oil to 350 degrees.
3.Lightly fry the tortillas to soften.
4.Place a large spoonful of the turkey mixture into the tortillas, then toothpick together on top.
5.Fry for about 4 minutes, until crispy, turning once.
6.Remove from oil and drain onto paper towels.
7.Remove the toothpick and break the shell open.
8.Fill with your favorite salsa and guacamole.
1 ball Harmons fresh Mozzarella
2 eggs mixed well
1/2 cup corn starch with 1 teaspoon salt and 1/2 teaspoon pepper mixed in
1 1/2 cups panko bread crumbs
2 cups canola or peanut oil
1.Preheat oil in pot or fryer to 350*F.
2.Slice mozzarella into 1/2 inch rods.
3.Coat mozzarella with corn starch and then pat excess off
4.Coat in egg and drain excess off.
5.Finally dredge in pancko and place in hot oil. Fry just until golden brown.
6.Remove, drain on paper towel and allow to cool slightly before serving.
7.Serve with marinara sauce.
Easy Marinara Sauce
3Tbs. extra-virgin olive oil
½ medium onion, diced (about 3 tablespoons)
4cloves garlic, sliced
1 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
3 sprigs fresh thyme
3 sprigs fresh oregano
1 small bunch fresh basil leaves chopped
Salt and pepper to taste
1.Heat the oil in a medium saucepan over medium-high heat.
2.Sauté the onion, stirring, until translucent, about 2 minutes. Add the garlic and cook until fragrant. About 20 seconds.
3.Add the tomatoes with their juices, the herb sprigs, and basil and bring to a boil. Reduce heat and simmer, uncovered until thickened.
4.Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Add additional basil if desired.