Harbor Restaurant & Tavern
A meal at Harbor Restaurant & Tavern is the perfect end to a day on Lake Cumberland
Harbor Restaurant & Tavern is one of south-central Kentucky’s bright spots for dining. The restaurant, at 451 Lee’s Ford Dock Road in Nancy, overlooks Lake Cumberland and the marina. Everyone is welcome whether you are coming in from a day on the lake or just looking for a special meal.
Harbor Restaurant & Tavern serves unique appetizers such as Portobello Mushroom Fries and Southern Fried Banana Peppers. Grouper—fried, grilled, or blackened—is a crowd favorite. The restaurant also serves steak, chicken, and pasta dishes. Desserts include Sailor’s Delight and Blackberry Cobbler.
Homemade salsa and chips is a popular item on the menu. It puts a bit of a spin on the traditional salsa, as it tastes more sweet than spicy.
Harbor is open Monday-Saturday from 11 a.m.-midnight and Sunday from 11 a.m.-10 p.m. For more information, go online to www.leesfordmarina.com or call (606) 636-4587.
HARBOR RESTAURANT & TAVERN SALSA
1⁄2 C green onions, roots removed
1⁄2 green pepper
1⁄4 C jalapeno peppers
1⁄4 bunch cilantro
64 oz can diced tomatoes
Salt and pepper to taste
Dice peppers, onions, and cilantro until pieces are no bigger than half an inch, then put them in food processor or blender with a little juice from the tomatoes and process until finely ground. Pour into a big bowl and add tomatoes, salt, and pepper and stir until all ingredients are blended. Taste for seasoning. Serve with tortilla chips. Makes 8-9 cups.
Writer’s tip: You can adjust amounts of jalapeno peppers and cilantro to your taste. I used 1 C loosely packed cilantro, 2 small jalapeno peppers, and 1 tsp salt. When handling jalapenos, it’s best to wear gloves as the oils can irritate your skin. Wash peppers, then remove seeds and membranes before dicing.
FRIED BOLOGNA WRAPS
1 (6-inch) flour tortilla
1 tsp mustard or mayonnaise or a blend of both
1 slice bologna
1 slice American cheese
1 dill pickle sandwich slice
Spray skillet with cooking spray. Place bologna in skillet and brown on medium high on both sides. Let cool. Spread tortilla with mustard and/or mayonnaise. Top with bologna, cheese, and pickle slice and roll up. Serve immediately or wrap in wax paper until ready to serve. Serves 1.
Submitted by JUDY McGEHEE, Pennyrile Electric, who writes, “This is a twist on an old family favorite. I came up with this idea when trying to find something different for lunches that would be good hot or cold.” She likes to pack it for lunch with assorted cut fresh vegetables and a fruit cup.
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