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Recipes
SEARED SEA SCALLOPS WITH SESAME-CILANTRO GREMOLATA
By jarren
In a medium bowl, combine the mirin, lime juice, sesame oil and ginger
- 1/4 cup mirin
- 1/4 cup fresh lime juice,
- 1 tsp finely grated lime zest
- 2 tsp sesame oil
- 2 tsp finely grated fresh ginger
- 1 1/2 lb large dry-packed sea scallops (about 12)
- 1/4 cup finely chopped fresh cilantro
- 1 1/2 tbsp vegetable oil; more as needed
- Kosher salt and freshly ground black pepper
DOUBLE MUSTARD SAUCE
By jarren
Combine wine, green onion and mustard seeds in a medium saucepan
- 1/2 cup (125 mL) dry white wine
- 1/4 cup (50 mL) finely chopped green onion
- 1 tbsp (15 mL) mustard seeds
- 1 cup (250 mL) whipping cream
- 2 tbsp (25 mL) Dijon mustard
- 1/2 tsp (2 mL) tarragon, crumbled
- 1/4 tsp (1 mL) salt
SHRIMP CREPES
By jarren
Make a thick white sauce (Bechamel) by using 1/2 & 1/2 instead of milk, also add a little bit of white wine
- Flour
- 1/2 & 1/2 cream
- White wine
- Mushrooms
- Green onions
- Cooked shrimp
- Gruyere cheese
- Crepes
HERBED OIL RUB FOR TURKEY
By jarren
In bowl, combine tarragon, parsley, thyme and oil
- 1/4 cup fresh tarragon leaves
- 1/4 cup fresh parsley leaves
- 5 sprigs fresh thyme
- 3 tbsp olive oil
- 1 tbsp butter, melted
- 1 clove garlic, grated
- 1 tbsp grated lemon zest
- 1 tbsp lemon juice
- 1/2 tsp each salt and pepper
GUACAMOLE
By jarren
Slice avocados in half lengthwise around the pits
- 3 Haas avocados, halved, seeded and peeled
- 1 jalapeno pepper, seeded & finely chopped
- 1/2 cup grape tomatoes or Roma tomatoes, seeded, dried & finely chopped
- 1/4 cup red onion, diced
- Juice of 1 lime
- 1/2 tsp cumin
- 2 tbsp cilantro, chopped
- 1 clove garlic, minced
- Kosher salt and ground black pepper
- 1/2 tsp cayenne
SHRIMP ROLL SANDWICHES
By jarren
Stir together the chopped shrimp and mayonnaise in a large bowl
- 1/2 lb. cooked, peeled and deveined large shrimp, flat-leaf parsley
- chopped
- 2 tbsp. finely chopped fresh
- 2 tbsp. chopped chives
- 4 tbsp. mayonnaise
- 1 tbsp. Old Bay seasoning
- 2 tbsp. finely chopped red onion
- 1/2 tsp. kosher salt
- 1 tbsp. finely chopped celery
- 1/2 tsp. black pepper
- 1 tbsp. finely chopped red bell pepper
- 1 tbsp. fresh lemon juice
- 6 top-slit potato buns
- 2 tbsp. finely chopped fresh tarragon
- 4 tbsp. unsalted butter, melted
- 1 head butter lettuce, torn
- Lemon wedges, for serving
KOPANISTO
By jarren
S
- 2 cups crumbled Feta cheese
- 1 cup cream cheese
- 2 tbsp fresh oregano, chopped
- 2 tbsp fresh parsley, chopped
- 1/2 tbsp sambal oelek
- 2 tbsp green pepper, finely diced
- 1 clove garlic, minced
- 1/2 cup roasted red pepper, finely diced
BECHAMEL SAUCE
By jarren
This sauce is best used fresh, but it can be made a day ahead and stored in an airtight container in the refrigerat...
- 7 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3 1/2 cups milk, heated just until steaming
- Pinch of freshly grated nutmeg
- 1/2 teaspoon coarse salt
- Freshly ground pepper
GOUDA OR ASIAGO GRUYERES
By jarren
In a medium saucepan, bring the water and butter to a boil over medium-high heat
- 1 cup water
- 1/2 cup butter, cut into pieces
- 1/4 tsp salt
- 1 cup flour
- 4 large eggs
- 1 1/2 cups coarsely grated aged Gouda or Asiago cheese
LAYERED CRAB/SHRIMP DIP
By jarren
Mix together first six ingredients and put in as base in a pie plate
- 8 oz cream cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp dry onion flakes
- 1 tsp Worcestershire sauce
- 100 g crab meat (or more)
- 3/4 cup salsa, chill or seafood sauce
- 1/2 cup shrimp
- 1 cup cheddar cheese, grated (or more)
- Diced green pepper
- Chopped parsley
- Paprika, to taste
- Finely chopped green onion