Harris Hot Shredded Beef/Jackfruit Green Chili

INGREDIENTS
2 lbs of London Broil
1- 28oz can of Las Palmas Green Enchilada Sauce
2- cans of diced green chiles
3 cups of beef stock


DIRECTIONS
1. Sear the London Broil in frying pan
2. Place all the ingredients in Crock pot
3. Cook on low heat for 16 hours,
4. Shred beef with fork
5. Add 1tsp cornstarch and stir until thickened
6. Serve with tortillas or  on tacos


Alternate for vegetarian recipe
2-20-ounce cans young green jackfruit in water (NOT in syrup or brine) instead of London broil

1. Rinse, drain, and thoroughly dry jackfruit. Chop off the center "core" portion of the fruit and discard. Place in a mixing bowl and set aside.
2. Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit (use more oil, as needed, if increasing batch size). Toss to coat and cook for 2-3 minutes to achieve some color.
3. Water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes
4. Remove lid and stir occasionally.  For finer texture, use two forks to shred the jackfruit as it cooks down.
5. Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture.  Then remove from heat.
6. Add Enchilada sauce and diced Green Chiles  to Jackfruit, Return to heat and  bring to simmer then remove from heat. 

Macaroni and Cheese

Ingredients

1 pound dry macaroni
2 teaspoons extra-virgin olive oil
2 shallots, minced
1 large clove garlic, minced
2 cups half and half
1/2 cup heavy cream
2 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
5 cups grated New York cheddar cheese (about 1 1/4 pounds)
2 teaspoons kosher salt
3 tablespoons minced fresh chives

Instructions

Heat the oven to 350 degrees. Grease a 9-inch square baking dish with butter.

Bring a large pot of salted water to a boil and cook the macaroni according to package directions. Drain and set aside.

In a small saucepan, heat the olive oil over medium heat. Add the shallots and garlic and cook until shallots are translucent, about 3 minutes. Add the half and half and cream and bring to a simmer.

Meanwhile, in a large saucepan, melt the butter over medium heat. When the butter is foamy, add the flour and whisk over low heat until fully incorporated, about 1 to 1 1/2 minutes, to make a blond roux. Whisk simmering cream mixture into the roux.

In a medium bowl, beat the egg. While whisking constantly, pour about 1/4 cup of the cream mixture into the egg. Whisk the egg mixture back into the remaining cream mixture. Continue to simmer the cream mixture for 1 minute and then remove from the heat. Stir in 2 cups of the grated cheese and the salt until well combined. Fold in the cooked macaroni, an additional 2 cups of cheese and the chives. 

Transfer the macaroni and cheese to the prepared baking dish and top with the remaining cheese. Cover with aluminum foil and bake until bubbly, about 15 minutes. Pull off the foil and bake, uncovered, for an additional 5 minutes. Serve hot.

Adapted from: https://www.southernkitchen.com/recipes/side-dish/320-two-urban-licks-baked-macaroni-and-cheese

BBQ JACKFRUIT SANDWICHES

BBQ JACKFRUIT

• 2- 20-ounce cans young green jackfruit in water (NOT in syrup or brine)

• 1/4 cup BBQ seasoning (For 1/4 cup or ~45 g BBQ seasoning, use 2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)

• 3/4 cup BBQ sauce 

COLESLAW

• 1 head of cabbage

• 1.5 cups of shredded carrots

• 1/2 cup Bragg’s raw apple cider vinegar

• 4 tsp sugar

• 2 cups mayo 

• 1 tsp salt 

FOR SERVING

• 4-6 whole grain vegan buns (GF for gluten-free eaters)

• 1/2 cup roasted salted cashews (or roast on your own*)

• To roast your own cashews: Toss 1/2 cup cashews in a bit of oil and sea salt and spread on a baking sheet. Bake in a 350 degree F oven for 10-12 minutes, or until roasty, fragrant and slightly golden brown.

Directions

1. Rinse, drain, and thoroughly dry jackfruit. Chop off the center "core" portion of the fruit and discard. Place in a mixing bowl and set aside.
2. Mix together BBQ seasoning and add to jackfruit. Toss to coat.
3. Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit (use more oil, as needed, if increasing batch size). Toss to coat and cook for 2-3 minutes to achieve some color.
4. Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).
5. Remove lid and stir occasionally. TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.
6. In the meantime, make slaw by adding all ingredients except vegetables (avocado through salt + pepper) to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.
7. Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture. Then remove from heat.
8. Place generous portions of slaw on the bottom buns, top with generous serving of BBQ jackfruit, and cashews. Serve with extra BBQ sauce!
9. Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh.

Adapted from:

https://minimalistbaker.com/bbq-jackfruit-sandwiches-with-avocado-slaw/

Harris Hot Jalapeno Cheese Grits

Ingredients

• 3 cups of chicken stock
• 1 cup of half and half or heavy cream
• 1 cup of quick grits
• 3 and 1/2 cups (7 oz) of cheddar cheese shredded
• 2 jalapenos pickled or fresh seeded and diced

• 2 Serrano peppers seeded and diced
• 1/4 cup diced white onion
• 1 garlic clove diced
• 1 tablespoons butter (or olive oil)
• 1 bunch of chives diced.

Directions

1. 1. In a large frying pan sauté the diced onion, jalapeno, garlic and serrano chilies in the butter over medium to low heat until soft (5-6 min).
2. 2. In medium sauce pan bring chicken stock and heavy cream to a boil, add grits stirring the mixture with a wire whisk until thickened.
3. 3. Once thickened add the sautéed chilies to the grits, mixing it in with the wire whisk.
4. 4. Next add the 3 cups of cheddar cheese sprinkling into grits and whisking it until has melted.
5. 5. Salt and pepper to taste.
6. 6. Pour the cheese grits into an 8x8 glass pan. Sprinkle 1/2 cup grated cheddar cheese and chives on top.
7. 7. Allow to cool and serve.

Harris Hot Pepper Pie

Base(quiche)

4 eggs

3/4 cup sour cream

3/4 cup cottage cheese

1/2-3/4 red tomatillo sauce

1 tablespoon hot red chili oil

1-2 cups sharp cheddar

1/2-1 cup crushed red peppers (japones)

3 fresh garlic cloves diced

Dash/tablespoons of Creole seasoning

Pepper mix (all diced)

6 Habaneros

7 chiles de Arbole

6 Fresh red peppers

5-6 Green Jalapenos

2 Chilaca chiles

5-7 Serrano chiles

1/2 of a white onion

3 garlic cloves crushed

 Directions

Preheat oven to 350 degrees F.   Sauté chile mix in 1/4 cup olive oil  until soft but not limp.  Add all ingredients of quiche base to a mixer (Kitchen Aid) mix on low using the cookie dough attachment.  once mixed into a smooth mixture add pepper mix to quiche mix and beat on low until mixed thoroughly. Pour the mix into uncooked pie pastry crust. Cut up raw bacon slices to completely cover the top. Cook at 350 degrees F for 50 min. After removing from oven while still hot cover the top with Mexican blend cheese until completely covered, replace in oven until the cheese is melted. Use Macayos hot sauce to cover the top of the pie after cheese is cooled.

Harris Hot Fresh Reaper Salsa

1.5 lbs of fresh tomatoes

1/2 red onion (3 oz) 

2 stalks (0.5 oz) 

1 garlic clove medium

2 Hatch Chiles or jalapeños

Juice of 1 lime 

1/4-1/2 half a bunch of cilantro 

Salt/cumin to taste, 

Dash of Cajun seasoning

2 Carolina reapers diced seeds in 

Directions:

Dice all ingredients by hand into large chunks
Mix together and let sit over night in fridge to allow flavors to meld

Harris Hot Green Jalapeno Salsa

15 Jalapeños fresh roasted 

1- 28 oz can of tomatillos 

1/4 cup white onion 

1/4 cup apple cider vinegar

1/4 cup brag apple cider vinegar

1/2 tsp salt

Dash creole seasoning 

1 tbsp olive oil

Directions:

Add all ingredients into a blender, blend on high until paste is formed.

Harris Hot Quinoa

1 cup quinoa

1 tbls Turmeric, 

1 tbls Aleppo pepper ground, 

1 tbls Cayenne pepper powder

1 tsp chopped garlic

1 tsp red habanero sauce 

1 tsp Nashville hot chicken seasoning 

2 cups water 

1 tsp salt 

Directions:
Add all ingredients to rice maker
Let cook until done

Harris Hot Tofu

3 block of firm tofu Drained and cut in 3/4 in thick slices roughly 3in x 4 in x 3/4 in

Tofu flavor marinade 

8 cups of water

1tsp creole spice

1tsp cayenne Powder

1tsp chili powder 

1tsp paprika 

1/2 cup crushed red peppers 

1 tbsp Louisiana hot sauce 

Place cut tofu in a 13 x 9 Pan in a single layer. After marinade reaches a boil, add to pan until liquid covers the tofu. Let sit for 15 minutes in liquid mix. Drain tofu. 

Batter mix 

One 9 oz package Louisiana spicy crispy chicken batter 

In one bowl

5 tbsp of batter mix 

1/2 cup water 

3 tbsp Cayenne pepper

1 tbsp chili powder

1 tbsp paprika 

1/4 cup red pepper flakes 

In second bowl 

Rest of batter powder 

3 tbsp Cayenne pepper

1 tbsp chili powder

1 tbsp paprika 

1/4 cup red pepper flakes 

Brush tofu with hot chili oil. Roll in dry mix. Cover in wet batter, let excess drip off the tofu. Then roll in the dry mix Until completely covered. Fry in canola oil until crispy. Remove from frying oil and place on paper towels. Brush fried tofu with hot chili oil, then sprinkle cayenne pepper to Taste. 

Let cool then place on bun with hot pickles hot mayo and coleslaw 

Hot mayo recipe 

1 cup mayonnaise 

1 tbsp cayenne pepper

2 tsp red habanero sauce 

1 tsp chili powder 

1/2 tbsp Louisiana hot sauce 

Coleslaw recipe 

1 head of cabbage

1.5 cups of shredded carrots

1/2 cup Bragg’s raw apple cider vinegar

4 tsp sugar

2 cups mayo 

1 tsp salt 

Batter mix 

One 9 oz package Louisiana spicy crispy chicken batter 

 

Harris Falafel

Ingredients

2 cans of chick peas drained

2 tsp falafel flavoring spice

2 tsp of salt 

1/2 bunch parsley

1/4 bunch cilantro 

1/4 large green bell pepper 

1/4 of a 4 inch white onion 

5 cloves of garlic

4 Tbs flour (add flour to appropriate consistency) 

Tahini sauce

2 Tbs Tahini sauce 

1 lemon

1 clove of garlic crushed 

Falafel flavoring

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp all spice

1/2 tsp Black pepper

1/2 tsp cayenne pepper

1 tsp garam masala powder

Directions

1. Dry Chick peas in a colander for a few moments then run them in the food processor for a minute or two until they look like thin bread crumbs. Put aside in a large bowl.
2. Place the garlic, red onions, green onions, parsley, cilantro, coriander, salt, peppers and flour in the food processor and run for a couple of minutes until they turn into a paste.
3. Add them to the container with the  Chickpeas and knead with hands until they reach a doughy texture. If they feel dry add a bit of water and kneed a bit more. At this point feel free to taste the Falafel mix to make sure it has a balanced flavor.

Frying the Falafel

1. A couple minutes prior to frying, sprinkle baking soda on the Falafel mix, knead and let rest. When ready heat 1 inch deep of cooking oil in the frying pan on medium heat
2. Scoop the falafel into by using a specialized Falafel scoop, an ice cream scoop, or by using 2 spoons whereby you scoop the falafel paste in one, and press the other spoon against it to compact into a "cake" then drop gently into the frying pan.
3.  Fry for a few minutes until the falafel turns brownish then scoop them out place on a paper town or in a colander and to dry out the extra oil.

Baking the Falafel

1. For the health conscious, you can scoop then layer the falafel patties on an aluminum/cooking tray that has been lightly oiled and bake in the oven at 400F for 7-10 minutes.

Falafel Tahini Sauce Preparation

1. Mix the Tahini sauce ingredients in the blender until they reach a homogeneous texture.
2. Sample to ensure a balance of flavors. A good Falafel Tahini sauce should taste a bit tangy with a hint of garlic. The sauce should end up looking cream/whitish.
3. Serve as a side/dip.