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Recipes
POMEGRANATE & FETA SALAD
By jarren
Toss lettuce and spinach together in a large salad bowl
- Dressing:
- 1 head romaine lettuce, washed and torn
- 1 bunch spinach, stems removed, washed and torn
- Seeds of 1 pomegranate (use dried cranberries if pomegranates are not available)
- 1/4 cup toasted pine nuts
- 1/2 cup crumbled feta cheese
- 1/3 cup olive oil
- 1 tbsp red wine vinegar
- 2 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/2 ts. oregano
- Salt and freshly ground pepper
BEEF FILET WITH PORCINI & ROASTED SHALLOT SAUCE
By jarren
Sauce: Grind the mushrooms in a spice grinder to a fine powder, and then combine with 2 1/2 tsp salt and 3/4 tsp pe...
- 1 oz dried porcini mushrooms
- Kosher salt and freshly ground black pepper
- 9 medium shallots, peeled and halved lengthwise
- 2 medium cloves garlic
- 1/3 cup balsamic vinegar
- 2 tbsp olive oil; more, if needed, for searing
- 2 tbsp tamari
- 1 , 4" sprig fresh rosemary
- 2 cups lower-salt beef broth
- 2 2 1/2 lb center cut beef tenderloins
- 2 tbsp unsalted butter cut into 1/2" cubes and chilled
KEY LIME MARTINI
By jarren
Shake all liquors plus lime juice in a martini shaker
- 4 oz White Sand Rum
- 2 oz KeKe liqueur
- 2 oz Stoli Vanilla Vodka
- Lime juice
- Sugar and graham cracker rim
MARINATED OLIVES
By jarren
These are wonderful with cocktails or on their own for snacking
- 1 & 1/2 cups of small green (preferably picholine) olives or mix of green and black, strained
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 cup extra-virgin olive oil
- 2 tbsp finely grated lemon zest
- 1/4 tsp hot pepper flakes
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary leaves
- 2 bay leaves
LOBSTER WITH BURNT BUTTER SAUCE & GRILLED LEMON
By jarren
Melt the butter in a small saucepan over medium heat and cook it for 3 minutes or until it begins to brown, but wat...
- 150 g (5 1/2 oz) butter
- 60 ml (1/4 cup) lemon juice
- 2 tablespoons chopped flat-leaf (Italian) parsley leaves 1 small garlic clove, crushed
- 8 lobster tails in the shell
- 2 lemons, cut into wedges
CARROTS WITH PISTACHIO-HERB BUTTER
By jarren
PREP (UP To 1 MONTH AHEAD): Coarsely chop the pistachios in a food processor
- 1/2 cup salted, roasted, shelled pistachios
- 1/2 cup lightly packed fresh flat-leaf
- parsley leaves
- 1 tbsp packed fresh mint leaves
- 2 oz (4 tbsp) unsalted butter, softened
- 1/2 oz finely grated Parmigiano-Reggiano
- (1/2 cup)
- 1 tsp packed finely grated lime zest
- 4 to 6 drops hot sauce, such as Sriracha
- Kosher salt
- 3 lb carrots
- FOR THE FINISH
- 2 tsp fresh lime juice; more as needed
TORTILLAS ENSENADA
By jarren
Divide ham, cheese and chile strips among tortillas
- Ensenada:
- 12 thin slices ham
- 1 pound Monterrey Jack cheese, cut into 1/2-inch strips
- 1 can whole green chiles, cut into 1/4-inch strips
- 12 flour tortillas
- INGREDIENTS for Cheese Sauce:
- 1/4 pound butter
- 1/2 cup flour
- 1 quart milk
- 3/4 pound Cheddar cheese, grated
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
- Dash of pepper
- Paprika
TARRAGON VINAIGRETTE
By jarren
Blend all ingredients and mix well
- 4 tablespoons olive oil
- 3 tablespoons tarragon vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 clove garlic, crushed
- 1/4 teaspoon oregano
- 1 tablespoon fresh parsley, chopped
BAKED TOMATOES WITH GOAT CHEESE
By jarren
Slice the tops of the tomatoes; scoop out the seeds and some of the flesh
- 4 large beefsteak tomatoes
- Olive oil
- Salt and pepper
- 4 oz crumbled goat cheese
- 1/2 cup Panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp grated Parmesan
- 2 tbsp chopped parsley
- 1 finely grated garlic clove
- 1 tsp thyme
- 1 tsp lemon zest
- 1/2 tsp salt
BAKED BRIE WITH STRAWBERRY MINT TOPPING
By jarren
In a bowl, combine strawberries, wine and mint (can be made ahead and refrigerated for up to 8 hours)
- 1 round 8 oz Brie cheese
- 1/2 cup chopped strawberries
- 2 tbsp white wine
- 1 tbsp chopped fresh mint