Sunday, January 28, 2018

Tailgate Chili

This weekend I will prepare this Tailgate Chili.
This is the recipe that
I've decided to use.  ~Shelly

I will cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes.


2 pounds Harter House fresh Ground Chuck
1 pound bulk Harter House Homemade Sweet Italian sausage
1 (15 ounce) can Black beans, un-drained
2 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer

1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon fresh (or dried) oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco)
1 teaspoon fresh (or dried) basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar

1 (10.5 ounce) bag corn chips such as Fritos(R)
1 (8 ounce) package shredded Cheddar cheese
Green onions to garnish


  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Monday, January 15, 2018

The Harter House Fresh Bakery

Nicole has been working at Harter House on Republic Road for almost two years.  She is part of large family and grew up in the kitchen.  Her parents owned a restaurant for 10 years in Camdenton, called Artisan Baking, where she spent a lot of time honing her trade.  Later, Nicole worked for a bakery in Lebanon, Mo, called Jane D'Jango's Coffee where she was the pastry chef.    Additionally, Nicole did catering and specialty baking on her own and cooked for numerous churches over the years.

Today, Nicole has new products to offer us every day, because she loves baking from scratch and she also loves a challenge.  So if you're looking for something special or out of the ordinary, even wedding cakes, Nicole is truly up for the task. 

Special Order your King Cake
Last year for Mardi Gras, as I walked through the bakery, I saw Nicole boxing up this amazing product.  She tells me, it is King's Bread.  "The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party.  The King cake is baked with a small plastic baby hidden inside, the person who gets the slice with the baby in it has to host the next party."

Nicole was able to find these little plastic babies somewhere, to insert inside her King's Bread.

The King's Bread is what prompted me to write this blog and share it with you, because I was SO impressed.

This is Cyndie.  She has a passion for baking as well.  As customers discovered all the fun new treats at our Harter House Bakery, Nicole was challenged to keep up.  Cyndie has been an amazing addition to our team.  The two work together perfectly.  Not only are they GREAT at their job, but they are amazing, fun women as well, and we really LOVE them both.  Check out that smile.  Cyndie loves her job! 

We've always done specialty sheet cakes with custom designs.  Now, these girls are doing a variety of custom cupcakes that change with the seasons. 

This week, I see Nicole making Fresh Bread Pudding with Rum Sauce.
they also have a traditional bread pudding.   These are in an 8x8 pan and sell for $4.99 each.

Also, this bread is best to special order. 
It is called Challah. 
Challah is a Jewish Celebration bread usually served around the holidays.  Nicole plans to carry it all the time if customers are interested in it.

Then, I spy these yummy looking bagels, fresh out of the oven.  These are Asiago & Jalapeno Cheddar topped bagels.  These delights sell for .99 each.

You know the girls made homemade fruitcakes over the holidays too.  Nicole said she soaked the fruit in rum for a month before preparing them.

Next time you are in the Republic Road Harter House store, be sure to stop at the bakery and see what wonderful, freshly made in-house treats you can't live without.    

1500 E. Republic Road

Sunday, January 14, 2018

Hot Roast Beef Po Boy Sandwich

Have a hankering for a Po Boy?

The ingredients that go into a po-boy are virtually limitless, depending on one’s imagination: hot roast beef with gravy, ham and cheese (known in New Orleans as a “combination”), fried seafood (oysters, shrimp, soft-shell crabs, catfish), hot sausage, meatballs–even a French Fry po-boy can be had at most corner grocery store deli’s around the city of New Orleans. In addition, the counter sandwich maker typically will ask you… “And do you want that dressed?” When the New Orleans po-boy is “dressed”, the reference has nothing to do with fashion: “dressed” in New Orleans means that lettuce, tomatoes, and mayonnaise are added, and pickles too on some!

If you enjoy a hearty roast beef sandwich, you'll certainly enjoy this Po Boy recipe.
It's a simple recipe for your at home dining pleasure.

This recipe can actually be done in 30 minutes or less.
What follows is a southern Po Boy recipe shared b
Yield: Feeds a family of 4

Shopping List / Ingredients:
  • 2 lbs. of thinly sliced Harter House Roast Beef (Estimate ½ pound per serving)
    Tri-Tip, Brisket, Tenderloin, or even Deli Roast Beef, etc.
  • 1 Large, French Bread Roll, (Cut and Quarter)
  • 1 Can of French Onion Soup
  • 1 Pkg. of Au Jus Gravy Mix
  • 1 Can of Whole Green Chilies
  • 12 oz. Jar of Peperoncini (Chopped Fine)
  • 1- Medium Tomato (Chopped Fine)
Optional Items: Cheese, Tabasco Sauce, Shredded Lettuce

Equipment: 2-Quart Pot, Cookie Sheet, Oven Pre-Heated to 300 Degrees F

How to Make a Po Boy Cooking Steps
Step 1: Make Gravy Mix
Open your can of french onion soup and pour it into your 2-quart pot. Add 1 can of water. Open package of the au jus gravy and mix with the soup and stir gently on stove with a low-medium setting. You want to have a thick sauce, so if you feel that you put too much water in your sauce mix just add a teaspoon of flour while stirring the mix over the stove (this should thicken the sauce). Keep sauce warm and start to pre-heat your oven to 300 degrees F.

Step 2: Preparing Your French Bread, the Key to a Delicious Po Boy
The bread means everything to this recipe. Make sure you get a large French bread roll baked fresh at our Harter House Bakery and cut it into four pieces. If you are feeding a family of four, you only need one loaf of French bread.
The next step after cutting your bread is to take the gravy mix off the stove and begin the “dipping” process. To do this, take your slices of bread and place them on a cookie sheet so they are laid out flat. Then, take your meat (the roast beef) and dip into the sauce, placing the meat on top of the sliced French bread after its been soaked in the gravy. Make sure you dunk your meat thoroughly through the gravy before placing on top of the bread.

Step 3: Heating and Topping the Po Boy
At this point, you can add a green chili on top of the beef and place all of the sandwiches that are top of the cookie sheet into the oven for 12- 15 minutes.

Other Topping Options for Your Po Boy
I like a little crunch with my Po Boy Sandwich, so I take a medium tomato and chop it fine into a bowl. Next, I take four to five Peproncini’s (pronounced, pepper-chini) and chop them fine and add to the bowl of tomato. You can alter this recipe by using regular pickles instead of the peperoncini and you will have the same crunchy, sour effect that this topping makes. You can also add cheese to the topping of the sandwiches to add a cheesy flavor to your Po Boy.