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Recipes
PORK SATAYS WITH PINEAPPLE SAUCE
By jarren
Pineapple sauce: In saucepan, heat 1 tsp (5 mL) of the oil over high heat; cook pineapple, stirring, until lightl...
- Pork:
- 1 lb pork tenderloin 500 g
- 1 tbsp peanut or vegetable oil 15 mL
- 2 cloves garlic, minced 2
- 2 tsp finely minced fresh coriander 10 mL
- 1 tsp turmeric 5 mL
- 1/2 tsp granulated sugar 2 mL
- 1/4 tsp salt 1 mL
- Pinch cayenne pepper pinch
- Sliced cucumber and jicama (optional)
- Pineapple sauce:
- 2 tsp peanut or vegetable oil 10 mL
- 1 cup drained crushed pineapple 250 mL
- 2 cloves garlic, minced 2
- 1 tbsp red curry paste 15 mL
- 2 tsp grated ginger-root 10 mL
- 1 tbsp packed brown sugar 15 mL
- 1 can (400 mL) coconut milk 1
- 1/3 cup peanut butter 75 mL
- 1/4 tsp salt 1 ml
- 2 tbsp lime juice 25 mL
CHEESE SAUCE
By jarren
Measure out 1 cup milk. In small saucepan, whisk flour with 3 tbsp milk until smooth
- 1 cup milk
- 1 tbsp all-purpose flour
- 3 tbsp milk
- 1 cup shredded Cheddar cheese
- 2 tsp Dijon mustard
- Pinch salt
DIJON BUTTER FOR VEGETABLES
By jarren
Mix ingredients together
- 1/4 cup soft butter
- 1 tbsp Dijon mustard
- 3/4 tsp Herbes de Provence
STRAWBERRY TIRAMISU WITH CREAM CHEESE
By jarren
Very good
- 12 oz light cream cheese
- 3/4 cup icing sugar
- 1/3 cup Marsala or white rum, divided
- 1/2 cup sour cream
- 3/4 cup boiling water
- 1 tbsp instant coffee granules
- 24 to 28 ladyfingers
- 2 cups sliced strawberries
- 1 square semi-sweet chocolate, shaved
- Whole strawberries, cut into fans
GRATINEED BRUSSELS SPROUTS
By jarren
Heat 2 tbsp oil in a large skillet over medium-high heat
- 4 tbsp extra-virgin olive oil
- 4 oz prosciutto, cut into 1/4" dice
- 1 1/4 lbs Brussels sprouts, trimmed and halved lengthwise
- 1/4 cup finely chopped shallots
- 1/3 cup dry white wine
- 2 cups reduced-sodium chicken broth
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 2 cups shredded Gruyere cheese
- 2 cups whipping cream
LEMONY CHICKEN SOUVLAKI WITH HERBED BULGUR PILAF
By jarren
Soak skewers in water for 20 minutes
- 8 10" wooden skewers
- 1 cup bulgur
- 1/4 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, minced
- 1 1/2 tsp dried oregano leaves
- 3/4 tsp salt
- 3 skinless, boneless chicken breasts
- 1 small red onion, cut into chunks
- 1/2 cup copped fresh dill
- 1/2 cup chopped fresh parsley
CRANTINI
By jarren
Add all the ingredients to a martini shaker with ice
- 1 1/2 oz vodka
- 1/2 oz Grand Marnier
- 1/2 oz vermouth
- 4 oz cranberry juice
- Ice cubes
- Cranberries for garnish
SUN-DRIED TOMATO & ARTICHOKE DIP
By jarren
Drain artichoke hearts; pat dry and chop
- 1 can (14 oz/398 ml) artichoke hearts
- 1 pkg (8 oz/250 g) cream cheese, cubed and softened
- 1/2 cup (125 ml) each sour cream and mayonnaise
- 1/4 cup (50 ml) grated Parmesan cheese
- 1/4 cup (50 ml) chopped drained oil-packed sun-dried tomatoes
- 1 clove garlic, minced
- 1/4 tsp (1 ml) pepper
- 2 tbsp (25 ml) chopped green onion
PITCHER COSMOPOLITANS
By jarren
In a pitcher, stir together vodka, cranberry juice, liqueur and lime juice
- 1 1/2 cups vodka
- 1/2 cup cranberry juice
- 1/4 cup orange-flavored liqueur
- 2 tbsp lime juice
- 8 frozen cranberries
- 8 lime wheels
FIESTA SHRIMP (CINDY)
By jarren
Excellent
- 2 lbs peeled and deveined shrimp
- 2 garlic cloves, minced
- 1 tsp grated lime peel
- 1/4 cup lime juice
- 2 tbsp olive oil
- 2 tsp cilantro, chopped
- 1/2 tsp salt
- 2 tbsp green onion, chopped