Sunday, July 26, 2015

Marinated Chuck Roast

It's always nice to find new recipes for products that are on sale, and this week at Harter House Supermarket, we have Chuck Roast On Sale for $4.99 lb. (July 29 - Aug. 4, 2015)

I saw this on a PTITChef Blog, and she said that her friends, that are not big beef eaters, really raved about this. She said it was the very best roast she has ever eaten also.

"A rich marinade deepens the mahogany color. But the flavor! Oh, the flavor is amazing, getting into the very corners of your mouth ~ slightly sweet and tangy, slightly winey, and tender good."

I can't wait to try it!!

Marinated Chuck Roast

3 to 4 pounds. chuck roast
1 teaspoon black pepper
1/2 teaspoon tarragon (can substitute Anise seed)
1/3 cup rice vinegar
1/4 cup ketchup
2 tablespoon olive. oil
1/2 cup brown sugar
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon garlic powder (or fresh sliced garlic)
1/2 cup red cooking wine
8 small mushrooms ( I recommend Shittake mushrooms)
1 tomato, sliced

Preheated 350 degrees oven.

In a small bowl, combine all ingredients, except tomatoes, to make the marinade.
Salt and pepper both sides of the roast and then place roast in glass pan.
Pour the marinade over the roast.
Cover, refrigerate and allow meat to marinate at least 3 to 4 hours. Spoon marinade over roast from time to time.
Just before roasting, slice the tomato and place on top of the roast.
Roast at 350 degrees for one hour.

Doesn't this look delicious!

Saturday, July 25, 2015

Thai Shrimp and Carrot Salad

I am always looking for new recipes for myself and for my Harter House friends. Today I found this fresh Asian Salad compliments of Whole Foods.

A light and refreshing salad served over a bed of rice noodles, this dish can easily transform into a vegetarian side by leaving out the shrimp. It's best eaten the day you make it.

Serves 6

8 ounces uncooked rice noodles
1/4 Cup lime juice
1/4 cup rice vinegar
1/8 teaspoon crushed red chile pepper
1/2 pound cooked, peeled and deveined medium shrimp with tails removed
3 cups shredded carrots
1/2 cup dry-roasted unsalted peanuts
1/2 cup sliced shallots
1/3 cup chopped fresh mint


Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl. In a separate large bowl, combine lime juice, vinegar and crushed red pepper to make a dressing. Toss noodles with 2 tablespoons of dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots and mint. Serve shrimp mixture over rice noodles.


Per serving: 290 calories (70 from fat), 8g total fat, 1g saturated fat, 75mg cholesterol, 160mg sodium, 61g total carbohydrate (8g dietary fiber, 7g sugar), 24g protein

Sunday, July 19, 2015

Peaches in Peach Schnapps with Basil

Looking for a hot weather recipe to cool you off? Here's a great one by four-time James Beard Award Winner, renowned chef, author, and international food and restaurant consultant Rozanne Gold. This "diva of simplicity" has set the Gold Standard for inspiring professional chefs and home cooks alike to "keep it simple."
4 large ripe peaches
1/2 cup peach schnapps, chilled
2 tablespoons wildflower honey
1/4 cup julienned basil
Wash peaches. cut into thin wedges and put in a bowl. Stir together schnapps, honey, and 1/4 cup water. Pour over peaches and stir. Let sit 5 minutes. transfer to wine glasses and top with basil.
Serves 4
This fun recipe brought to YOU by Harter House and World Flavors
and MF&L Staff at Maine Food & Lifestyle magazine

Monday, July 6, 2015

Hot Wings with Habanero–Honey Sauce

While scouring the internet, I found this recipe.  I love chicken wings and I love hot and spicy, so this recipe called out to me.  It looks pretty easy, so I want to give it a try!  ~Shelly
Potent habanero peppers add an undercurrent of heat to the sweet and buttery sauce that accompanies these wings. It's recommend wearing plastic gloves when handling habaneros. 
Visit Harter House and Harter House World Flavors.

Habanero-Honey Sauce
  • 1/2 cup lime juice
  • 1/4 cup white wine vinegar
  • 5 medium (about 1 1/2 ounces) habanero peppers, stems removed
  • 1 teaspoon salt
  • 2 sticks butter
  • 1/2 cup honey
Tempura Batter:

1 cup all-purpose flour
1 cup cornstarch
1 tablespoon baking powder
1 tablespoon salt
2 cups water
1 cup ice

Seasoned Flour:

3 cups all-purpose flour
2 tablespoons salt
2 tablespoons paprika

Peanut or canola oil for frying
2 pounds whole chicken wings, drumettes and wings separated and tips removed

Yield: 4 servings
To make the habanero–honey sauce, combine the lime juice, vinegar, habanero peppers, and salt in a blender and purée until smooth. Strain through a sieve and discard the solids. Set aside. Heat a large saucepan over medium heat and add the butter. Cook until the butter turns golden brown and develops a nutty aroma, about 8 minutes. Remove from the heat and scrape into a medium bowl. Whisk in the honey and a tablespoon of the habanero vinegar. Taste and add a little more vinegar if desired. Set aside until needed. Discard the vinegar or save for another use.
To make the tempura batter, whisk together the flour, cornstarch, baking powder, and salt in a large bowl. Add the water and ice; mix well to smooth out any lumps. Set aside.
To make the seasoned flour, whisk together all of the ingredients in a large bowl. Set aside.
Add about 6 inches of frying oil to a deep pot. Heat the oil until it reaches 350°F.
While the oil is heating up, prepare the wings for frying: dip one wing in tempura batter. Shake off any excess batter, then coat in seasoned flour. Place the wing on a baking sheet. Repeat with the remaining wings.
Working in batches, fry the wings until golden brown, about 4 to 5 minutes. (Make sure the temperature of the oil returns to 350°F before frying a new batch, or the wings will be greasy.) Transfer the fried wings to a paper towel–lined plate or baking sheet.
If needed, whisk the habanero–honey sauce again to make sure everything is well combined. Toss the wings in about a cup of the sauce, or serve the sauce on the side for dipping.

Sunday, July 5, 2015

How to Peel Garlic & Garlic Salsa Verde Recipe

If you don't know how to peel garlic you might end up doing it the long, hard way. You can use packaged peeled garlic, but personally, I prefer to buy my garlic fresh at Harter House Supermarket and peel them myself.

I think it's more economical and sustainable this way - the garlic comes direct from the market without any plastic packaging, and has less carbon footprint because the garlic wasn't processed by machines and then shipped to supermarkets.
Here is quick and easy technique for peeling garlic.
First, pick off your cloves from the bulb, and lay the flat side down - the side that was closest to the "heart" of the garlic - on your cutting board with the curved side up. Then, take your chef's knife and with one hand holding the knife handle, lay either flat side of the knife on top of the garlic clove. The garlic should be closer to the knife handle than the center of the blade.

With your free hand, slap the heel of your hand down and smash the side of the blade against the garlic clove. Voilà! The outer skin is magically detached from the clove, and you now have a perfectly peeled clove ready for chopping.

On their first try, most people don't hit the blade hard enough and end up hitting it two or three times. With enough practice, you'll get the hang of figuring out how much force you need so you only have to smash the knife blade once. In no time, you'll be a seasoned pro, pounding away at garlic and quickly getting enough peeled cloves to make Chicken with Forty Cloves of Garlic without breaking in a sweat. Oh, and don't forget to sweep the skins in your compost bin!

How To Mince Garlic
Some folks will tell you that the best way to mince garlic is with a garlic press!

A garlic press is certainly handy, but if you don't have one or just feeling like doing it the old-fashioned way, here's one method that works well!

After peeling your garlic clove, lay it on the cutting board on one of its flat sides so it's stable and doesn't roll. Trim off the tough roots from where the garlic clove was attached to the head.
Cut the garlic in thin strips along its length -- from root to tip.
Carefully turn the garlic 90-degrees and cut strips in the other direction. You'll be left with a little pile of thin sticks.

Sprinkle the pile with a pinch of salt. This is a little chef's trick that helps keep the garlic from sticking to your knife!

Run your knife back and forth over the pile of garlic until it's as finely minced as you like it. It's easiest to do this if you hold your knife in front of you parallel to your body. Set the tip of the knife on the cutting board just to the left of the pile of garlic (to the right if you're a leftie!).
Leaving the tip of the knife against the cutting board, use the heel of the knife to chop the garlic. Use a rocking motion and move the heel of the knife a bit when you lift up so you cut into the pile at a different place each time.
If you think cutting the garlic into sticks fussy, you can certainly start with a whole clove and just keep chopping until it's as finely minced as you like it!


Now to use our new skill, lets make some Garlic Salsa Verde.
This is another personal favorite salsa. It's simple, easy, and punchy - cilantro, garlic, and lime. It's hot and spicy and sour all at once.

We like it straight up with chips, but it's also excellent with grilled chicken or black beans and rice. I think that proper salsa verde includes tomatillos, but this is another version that we like a lot.

Garlic Salsa Verde
makes about 1 cup

2 large bunches of cilantro
6 garlic cloves
1 jalapeno
Juice of 2 limes
Olive oil

Take the cilantro off the stems and chop fine. Mince the garlic and jalapeno. Whiz everything in the food processor or blender, adding a drizzle of olive oil if it is too thick. Season with salt.