They stopped by the show today to also give some quick and easy tailgating tips.
Here are some of the recipes they shared:
2 bags white corn chips (we like Laurie’s Buffalo Chips. They’re local, and delicious!)
Harmons pork spoon roast (cooked and pulled)
½ cup jalapenos
½ cup chopped fresh cilantro
½ cup sour cream
¼ cup scallions cut on a bias 1/8” wide
¼ cup Harmons fresh guacamole
¼ cup Harmons fresh mild salsa
½ cup fresh sweet corn cut from the cob
½ cup organic salt free canned black beans
¼ cup grape tomatoes halved
Cheese Sauce Ingredients
1 cup cream or half and half
6 oz. beehive habanero cheddar
8 oz. American cheese or Velveeta
Cheese Sauce Directions
Heat cream over a double boiler until it steams.
Shred cheddar and cut American cheese into small pieces.
Add cheese to hot cream and stir until melted in cream.
Nacho Assembly Direction
In a serving bowl place a layer of chips and dress with cheese sauce.
Add another layer of chips and garnish with beans, tomatoes, corn, and pork.
Dress again with cheese sauce and top with guacamole, sour cream and salsa.
Garnish with cilantro and scallion and serve.
Pulled Pork Sandwiches with Carolina BBQ sauce
Carolina BBQ Sauce Ingredients
2 cups cider vinegar
1 tsp. fine Real Salt
¼ cup light brown sugar
1 tsp. tabasco sauce
1 tbsp. red pepper flakes
Heat vinegar, sugar and salt until it comes to a boil.
Boil for approximately a minute and remove from heat.
Add the hot sauce and red pepper flakes and mix.
Allow to cool for 30 minutes, then chill in the fridge.
4 oz. of cooked pulled Harmons Pork Spoon Roast
1 Harmons Challah Jalapeno and Cheese hamburger buns
1 tsp. Carolina BBQ sauce
Dill pickle for garnish
- Spread a thin layer of mayo on the both sides of the bun.
- Place meat on bun and dress with BBQ sauce.
- Place a few slices of dill pickle on meat and top with bun.
And for more, head to harmonsgrocery.com