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Recipes
CARIBBEAN COCONUT CURRY SAUCE
By jarren
Whisk cream of coconut and fresh lime juice in small bowl until smooth
- 2/3 cup canned cream of coconut (such as Coco Lopez)
- 1/2 cup fresh lime juice
- 6 tablespoons minced green onions
- 2 teaspoons curry powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
GRILLED PORK & PLUMS WITH STICK FIVE-SPICE SAUCE
By jarren
Sauce: In dry skillet, toast five-spice powder over medium heat, stirring constantly, until fragrant, about 30 seco...
- Sauce:
- 2 tsp five-spice powder
- 1/4 cup water
- 1/4 cup ketchup
- 2 tbsp fancy molasses
- 1 tbsp white vinegar
- 1 clove garlic, minced
- 1 tsp finely grated fresh ginger
- Pork Chops:
- Pork tenderloin
- 2 tsp vegetable oil
- 1/2 tsp salt
- 2 large red plums, pitted and quartered
- 2 green onions, thinly slice
WEST COAST BOULLABAISSE
By jarren
Heat oil in a large pot over medium-high heat
- Smoked Chilli Mayo:
- 1 tbsp extra virgin olive oil
- 1 bulb fennel, sliced and fronds reserved for garnish
- 1 small red onion, sliced
- 2 talks celery, sliced
- 2 carrots, sliced
- 1 yellow, red or orange bell pepper, sliced
- 4 cloves garlic, finely sliced
- 1 cup dry white wine
- 4 cups Water Caesar mix (or 3 cups tomato juice and 1 cup clam juice)
- 4 cups fish stock or vegetable stock
- 1 tbsp chilli flakes, plus extra for garnish
- 1 tbsp fennel seeds'2 bay leaves
- 2 tbsp canola oil
- 6 scallops
- Sea slat and coarsely ground black pepper
- 2 tbsp unsalted butter
- 1/2 lb live clams, scrubbed
- 1/2 lb live mussels, scrubbed and de-bearded
- 2 lb skinless firm fish fillets, such as halibut, salmon or ling cod, cut into 1" cubes
- 1/2 lb mixed shellfish, such as shrimp and/or crabmeat
- Ten der celery leaves, for garnish
- 4 scallions, chopped, for garnish
- Chopped fresh chives, for garnish.
- 1 egg
- 1 egg yolk
- 2 tsp Dijon mustard
- Juice of 1 lemon
- 1/2 tsp sea salt
- 1/2 coarsely ground black pepper
- 1 cup canola oil
- 1 tbsp chopped canned chipotle pepper
- To serve:
- 6 tbsp smoked chilli mayo
- Crusty bread
- Lemon wedges
MAPLE & DIJON SALAD DRESSING
By jarren
With a blender or food processor, blend all ingredients until smooth
- 1-2 garlic cloves, minced
- 2 tbsp maple syrup
- 4 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp fresh chives
- 1 tsp fresh dill
- 1 tsp fresh parsley
- 1/4 cup olive oil
- 1/4 cup oil (flax or hemp)
- 1/2 tsp salt
- 1/4 tsp pepper
WARM ARTICHOKE & CHEDDAR DIP
By jarren
Melt the butter in a medium saucepan over medium-low heat
- 2 tbsp unsalted butter
- 2 tbsp flour
- 1 cup milk
- 2 oz extra old cheddar cheese, shredded
- 14 oz can artichoke hearts, drained and coarsely chopped
- Dash of hot sauce
- Tortilla chips or fresh vegetables, for dipping
MARINATED KALE SALAD
By jarren
Letting this salad marinate for a little while allows the kale to soften and all the flavours to intensify
- 3 tbsp (45ml) olive oil
- 2 tbsp (30ml) orange juice
- 1 tbsp (15ml) liquid honey
- 1 bunch kale, stemmed and chopped
- 1/3 cup (75ml) dried cherries, chopped
- 1/3 cup (75ml) chopped hazelnuts, toasted
GRILLED LAMB IN ASIAN GARLIC & RED WINE MARINATE
By jarren
Combine all ingredients except the lamb in a bowl or pan large enough to hold the meat
- 1/2 cup soy sauce
- 1/2 cup olive oil
- 1/2 cup sesame oil
- 1/2 cup chopped parsley
- 2 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh thyme
- 2 Tbsp. chopped fresh rosemary
- 1 tsp. dry mustard
- 1/2 tsp. mace
- 1/2 tsp. oregano
- 2 cups dry red wine (zinfandel, cabernet, merlot)
- 1 leg of lamb, boned and tied
PINEAPPLE DELIGHT PIE
By jarren
To prepare crust, combine crumbs, melted butter and sugar in a bowl until blended
- 1 1/2 cups (375 mL) graham wafer crumbs
- 1/3 cup (76 mL) butter, melted
- 2 tbsp (25 mL) sugar
- 1 can crushed pineapple, drained
- 1 can (300 mL) sweetened condensed milk
- 1/2 cup (125 mL) fresh lemon juice
- 1/2 tsp (2mL) grated lemon peel
- 1 cup (250 mL) whipping cream, whipped
- 2 tbsp (25 mL) sweetened flaked coconut, toasted
ORIENTAL PASTA SALAD
By jarren
Bring a large saucepan of salted water to the boil
- Dressing:
- 12 oz dried linguine, preferable tricolour
- 3 green onions, sliced
- 1 1/2 cups mushrooms, sliced
- 1/3 cup shredded basil or chopped cilantro
- 3 tbsp chopped peanuts
- 1/4 cup soy sauce
- 2 tbsp peanut butter
- 2 tbsp white wine vinegar
- 2 tbsp water
- 1 1/2 tbsp sugar
- 1 1/2 tbsp finely chopped, peeled ginger
- 1 tbsp peanut oil
- 1/2 tsp sesame oil
- Couple drops of hot pepper sauce
CHICKEN SATAY
By jarren
Cut chicken lengthwise into thin strips; thread onto soaked wooden skewers
- 3 boneless skinless chicken breast
- 4 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp lemon juice
- 2 tsp minced gingerroot
- 2 tsp liquid honey (or corn syrup)
- 3 cloves garlic, minced
- 1 tsp each ground coriander and cumin
- Pinch hot pepper flakes