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Recipes
Grilled Salmon With Tropical Fruit Salsa
By jennKI
* Note: To segment an orange: Slice off the bottom and top
- 1 small ripe mango -- peeled, seeded,
- and diced
- 1 small papaya - (avocado-size) -- peeled, seeded,
- and diced
- 2 navel oranges -- peeled, diced,
- see * Note
- 1 cup full-bodied white wine
- 3 tablespoons honey mustard
- 3/4 cup freshly-squeezed orange juice
- Salt -- to taste
- Freshly-ground black pepper -- to taste
- 4 skin-on salmon fillets - (abt 1 lb)
- 1 tablespoon vegetable oil - (to 2)
- 1 medium bunch fresh basil -- cut chiffonade,
- plus additional for garnish
Grilled Cinnamon Spice Shrimp
By jennKI
Combine sugar and spices in a glass bowl
- 2 teaspoons brown sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cayenne
- 1 pound deveined peeled shrimp
- 1 tablespoon olive oil
- Romaine lettuce leaves -- for serving
Rosemary Olive Oil Quick Bread
By jennKI
adapted from Magnifico! Quick bread really is a wonderful thing, because you can decide to make it at almost the l...
- 1 1/2 cups carbalose flour
- 1/2 cup almond meal/flour
- 1/4 cup vital wheat gluten (high gluten flour)
- 1 1/2 tbsp baking powder
- 3 tbsp fresh rosemary, chopped
- 1/2 tsp salt
- 2 large eggs
- 1 cup almond milk or whole milk
- 1/4 cup extra virgin olive oil
The Scotchsicle
By jennKI
Shake and strain into a cocktail glass; garnish with a light dusting of powdered cinnamon
- 2 ounces Scotch whisky (recommended: The Glenrothes Select Reserve)
- 1 ounce orange liqueur (recommended: Combier)
- 3/4 ounce vanilla syrup
- 3/4 ounce orange juice
- Ground cinnamon, for dusting
Green Curry With Fish/Shrimp Dumplings - ...
By jennKI
Prepare the paste ingredients
- GREEN CURRY PASTE:
- 2/3 pound ground fish paste, or small white fish fillets
- 2/3 pound fresh shrimp shelled, chopped fine
- 1/4 teaspoon freshly-ground white pepper
- 3 tablespoons fish sauce (nahm bplah) - (to 4 tbspns) to taste
- 1 tablespoon tapioca flour - (to 2 tbspns)
- 4 cups coconut milk - (abt 2 14-oz cans)
- Homemade curry paste (see below)
- 1 tablespoon palm or coconut sugar - (to 2 tbspns) to taste
- 2 long Asian eggplants sliced 1/4" thick at
- slanted angle
- (or 12 round Thai eggplants (ma-keua bproh), halved or quartered)
- 1/2 cup pea eggplants (ma-keua puang) if available, or use fresh shelled peas
- 2 kaffir lime leaves - (to 3) each torn 2 to 3
- pieces
- 1 green jalapeño peppers - (to 2) each cut 8 long
- slivers
- 1 finger gkra-chai root - (to 2) thinly sliced
- into diagonal pieces
- 1 cup Thai sweet basil leaves and flowers (bai horapa)
- 4 dark green jalapeño or serrano peppers chopped
- 15 green Thai chilies - (to 20) chopped
- (prik kee noo)
- 10 white peppercorns finely ground
- 1 tablespoon coriander seeds lightly toasted
- until aromatic, then ground
- 1/2 teaspoon cumin seeds ground
- 1 teaspoon course sea salt
- 2 tablespoons chopped lemon grass (use bottom end
- of 1 stalk sliced thinly into rounds before chopping)
- 1 teaspoon chopped Thai galanga
- 1 teaspoon grated zest of fresh kaffir lime
- (or substitute with finely-chopped reconstituted dried kaffir lime peel)
- 2 teaspoon finely-chopped cilantro roots
- (or substitute with 1 tbspn chopped stems)
- 3 shallots chopped
- 6 garlic cloves chopped
- 2 teaspoons gkapi shrimp paste
Caribbean Chicken Spiedini
By jennKI
In small bowl, combine soy sauce, molasses, chilies and garlic, stirring to blend
- 1/4 cup soy sauce
- 1/4 cup dark molasses
- 2 teaspoons pureed canned chipotle chilies in adobo
- 2 garlic cloves -- minced
- 6 boneless skinless chicken breast halves
- 3/4 cup plain dry bread crumbs
- 1/4 cup sesame seeds
- 2 tablespoons minced fresh parsley
- 1/3 cup chicken broth
- 3 tablespoons creamy peanut butter
Risotto with Asparagus
By jennKI
Courtesy Food Network Magazine
- 2bunches thick asparagus (about 2 pounds)
- 1sprig fresh thyme or lemon thyme
- 4tablespoons unsalted butter
- 1large shallot, diced
- 2cups arborio rice
- Kosher salt
- 1/3cup dry white wine
- 2teaspoons grated lemon zest
- Freshly ground pepper
- 1/3cup grated parmesan cheese
- 2teaspoons fresh lemon juice
- 1head Bibb lettuce, cut into strips
- 8ounces robiola or taleggio cheese, thinly sliced
- Extra-virgin olive oil, for drizzling
Enchiladas Del Mar (Seafood Enchiladas)
By jennKI
Prep Time: 25 min Cook Time: 55 min Char the tomatillos over a gas flame or in the broiler until blackened in s...
- 1/2 lb tomatillo, husks removed
- 1 tablespoon olive oil
- 12 large shrimp, uncooked, peeled & deveined
- 1/4 cup shallot, minced
- 1 garlic clove, minced
- 6 ounces bay scallops, side muscle removed
- 1/4 cup dry white wine
- 1 1/3 cups heavy whipping cream
- 1 lb fresh lump crabmeat
- salt & pepper
- 12 corn tortillas
- 3 1/2 cups Oaxacan or mozzarella cheese, coarsely grated (apprx 14 oz)
- 6 ounces soft fresh goat cheese, crumbled
- 1 avocado, peeled, pit removed, cut lengthwise into 1/3-inch slices
- 6 tablespoons fresh cilantro, chopped
- 2 cups salsa
To Die For Fettuccine Alfredo
By jennKI
"This is a recipe that I created by modifying my mother's recipe
- 1/2 package dry fettuccini pasta
- 1/2 cup butter
- 3/4 cup heavy cream
- salt and pepper to taste
- 1 clove garlic
- 1/4 cup and 2 tablespoons grated Romano cheese
- 1/4 cup grated Parmesan cheese
Cheesy Broccoli and Cauliflower Soup
By jennKI
1. In a large stockpot, heat oil and saute the onion for 5-7 minutes over low to medium heat
- Ingredients:
- 2 tsp olive oil
- 1 small onion, chopped or 1/2 onion
- 1 large cauliflower head or 1 package frozen florets
- 3 cups broccoli, chopped
- 3 cups low-salt chicken stock (or veggie stock)
- 1 cup mild cheese, shredded (Monterey Jack or Mozzarella are good choices) or reduced fat
- 2-4 tablespoons heavy cream (if desired)
- salt and pepper to taste