Happy Halloween! 🎃👻 We hope you are all having a spooky good time! #happyhalloween
#NationalQuesadillaDay Let's get cheesy! 🧀
What's your favorite type of quesadilla?! Cheese, chicken, steak, shrimp, pork, or veggie? Let us know in the comments!
How does a juicy, flavorful, Harter House NY Strip Steak sound?! Take flavor to the next level by visiting one of our locations. https://bit.ly/3kUzpEv
Happy Thanksgiving from Harter House! Enjoy all the delicious food, especially our meats!
Fruit Salad
A healthy Fruit Salad brought to you by the Cooking Channel and Harter House. I hope you LIKE it. ~Shelly
Harter House
Our latest commercial airing on KOLR10! Can't wait to see you at Harter House!
Grilled Pizza Bella
This week's KOLR :90 Video Recipe, brought to you by Harter House. Check out this delicious Grilled Pizza Bella from The Food Channel.
Goat cheese, also known as Chevre, is the perfect complement to the smoky and meaty essence of the Portobello mushrooms, but if you want, you can certainly substitute Mozzarella in place of the goat cheese.
Ingredients
4 large Portobello mushrooms, cleaned and stems removed
1/4 cup Italian blend shredded cheese
1 8-ounce package frozen spinach and artichoke dip, thawed
1 large yellow onion, sliced
2 tablespoons olive oil
4 ounces goat cheese, sliced
4 sprigs fresh thyme, stems removed
Salt and pepper to season
Preparation
1 Preheat grill to medium high heat (about 400°F)
2 Meanwhile, in a large skillet, cook onion slices in one tablespoon oil on medium-high heat until well caramelized and very tender, about 20 minutes. Set aside.
3 Brush mushroom caps with olive oil and season with salt and pepper on both sides. Grill stem-side down for about 5 minutes. Take off heat.
4 Divide spinach artichoke dip equally among the four mushroom caps. Spread dip on grilled side of mushrooms. Top with caramelized onions, a couple slices of goat cheese, 2 tablespoons shredded cheese, and a sprinkle of thyme leaves.
5 Put mushrooms back on grill and close lid so that the toppings heat and melt. Grill for about 10 minutes or until cheeses are melted and golden.
Grilled Aussie Leg of Lamb
Check out this week's KOLR :90 Video Recipe for Grilled Aussie Leg of Lamb.
Ingredients
4-5 pound boneless leg of lamb, trimmed and separated into 4 muscles
2 large lemons, juiced
6-8 cloves garlic, rough chopped
1/3 cup olive oil
1/3 cup fresh rosemary, rough chopped
1 teaspoon black pepper, coarse-ground
1 tablespoon balsamic vinegar
Kosher salt and cracked black pepper, as needed
Preparation
1 Remove lamb from netting; using a sharp paring knife, cut between the muscles to separate boneless leg of lamb into 4 large pieces. Trim excess fat; butterfly larger pieces of meat so all pieces have a somewhat uniform thickness.
2 In a medium bowl, whisk together lemon juice, garlic, olive oil, rosemary, black pepper and balsamic vinegar. Combine lamb pieces and marinade in a shallow baking dish or large sealable plastic bags. Marinate a minimum of 4 hours or overnight, turning occasionally.
3 Bring lamb to room temperature before grilling. Drain marinade and discard. Season lamb with salt and black pepper.
4 Heat grill to medium high heat. Grill lamb, turning occasionally, until thermometer registers 125 to 130 degrees, or to desired doneness (times may vary depending on size of the pieces).
5 Remove from heat; let lamb rest loosely covered for 15 minutes.
6 Slice thinly across the grain for serving.
Jerry Bettlach Tribute
Harter House History & Life of Jerry Bettlach
