As Aired on April 23, 2013
Recipe Courtesy of Harmon’s
Crab Stuffed Piquillo Ingredients:
1 jar Piquillo Peppers
½ cup Breadcrumbs
2 tablespoons Dijon
¼ Cup Manchego Cheese
1 tablespoon Paprika
2 tablespoons Cilantro, rough chopped
3 cloves Garlic, minced
1 Lime Juice & zestDirections:
1.) Gently mix crab, breadcrumbs, Dijon, paprika, cilantro and garlic together.
2.) Add cheese and slightly beaten eggs to the crab mixture.
3.) Carefully stuff mixture into the peppers.
4.) Bake at 375 for 8-10 minutes, or until filling is set.
5.) Serve on mixed greens with Cilantro Lime Vinaigrette and crisp diced pancetta.Spanish Salad Ingredients:
5 oz Romaine lettuce Mix
2 Tomatoes cut into 1/8ths
1 Cucumber, peeled & sliced
¼ cup Green olives
1 Red or yellow pepper, sliced in long thin strips
½ Red onion, thinly sliced
1 Carrot, grated
8 Artichoke Hearts, cut into quarters
4 Hardboiled Eggs, peeled and cut into quarters
¼ Cup Manchego Cheese cut in small cubes
1.) Prep all ingredients.
2.) Arrange all ingredients on plate and drizzle with Tomato vinaigrette.Tomato Vinaigrette Ingredients:
1 Tomato, cut in 1/8ths
2 tablespoons Whole Grain Mustard
1 tablespoon Roasted Garlic
2 tablespoons Parsley
¼ Cup Sherry vinegar
½ Cup Spanish olive oil Directions:
1.) Combined all ingredients, except oil, in food processor or blender. (Or use immersion blender.)
3.) Slowly drizzle in oil until dressing comes together.
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(Copyright 2013 Sinclair Broadcasting Group.)