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Recipes
DIABLO SHRIMP & ANGEL HAIR PASTA
By jarren
In a small saucepan over medium heat, combine the butter, garlic and cayenne pepper
- 1/2 cup (125 mL) unsalted butter
- 1 tbsp (15 mL) finely chopped garlic
- 1/2 tsp (5mL) cayenne pepper
- 1/2 cup (125mL) dry white wine
- 4 tbsp (60 mL) finely chopped fresh parsley
- 1 lb. (450 g.) jumbo shrimp (about 16), deveined but not peeled
- 1/2 tsp (2 mL) kosher salt
- 8 oz. (227 mL) angel hair (capellini) pasta
- 1/4 cup (50 mL) extra-virgin olive oil
- 1/3 cup freshly grated Parmesan cheese
- 1 lemon, halved
CREAMY CUCUMBER SALAD
By jarren
Slice cucumber thinly and soak in cold water for 30 minutes
- 1 English cucumber
- 1/2 cup sour cream
- 3 tbsp sugar
- 3 tbsp vinegar
- Salt and pepper
THREE BEAN SALAD
By jarren
Mix all ingredients and marinate
- 1 can yellow beans
- 1 can green beans
- 1 can kidney beans
- 1 medium onion, chopped
- 1 cup vinegar
- 1/3 cup canola oil
- 1/3 cup sugar
PROSCIUTTO-WRAPPED SHRIMP
By jarren
Stir shrimp with garlic, 2 tbsp lemon juice, 1 tbsp oil and 1/4 tsp chili flakes in a medium bowl
- 8 colossal-sized shrimp, peeled and deveined
- 2 tbsp lemon juice
- 1 tbsp oil
- 1/4 tsp chili flakes
- 1 garlic clove, minced
- 1 lemon, cut in half
- 1/2 cup orzo
- 1 tbsp oil
- 1/4 tsp salt
- 3 tbsp chopped fresh dill
- 2 prosciutto slices
- 8 fresh basil leaves
- 1/2 bunch of asparagus, ends trimmed
- 200 gm container cherry tomatoes
FLANK STEAK WITH MARINADE
By jarren
Combine all ingredients except flank steak
- 3/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/2 cup honey
- 2 tablespoons vinegar
- 2 tablespoons chopped onion
- 1/8 teaspoon garlic salt
- 1/4 teaspoon ginger
- 1-1/2 to 2 pounds flank steak
BEET, ORANGE & FENNEL SALAD
By jarren
Chere Reilly - October 2017 Gourmet
- Salad:
- 2 large red beets, peeled, boiled, drained and cooled
- 1 medium bulb fresh fennel
- 3 medium navel oranges
- 1/2 cup finely sliced red onion
- 1/2 cup pitted Kalamata olives, quartered
- 1/2 cup chopped fresh mint leaves (optional garnish)
- 1/3 cup chopped toasted pistachio nuts (optional garnish)
- Sea salt and freshly ground pepper
- Dressing:
- 2 tbsp Dijon mustard
- 1/4 cup white balsamic vinegar with 2 tsp orange zest
- 1/3 cup extra virgin olive oil
- Sea salt and freshly ground pepper
HONEY-CITRUS CHICKEN KABOBS
By jarren
Marinate chicken early in the day
- 1 lb boneless chicken breasts 500g
- 1/4 cup liquid honey 50 ml
- 1/4 cup orange juice 50 ml
- 2 tbsp lemon juice 25 ml
- 1/2 tsp each grated orange and lemon rind 2 ml
- 1/2 tsp ginger 2ml
- 1 large sweet red or green pepper
PINEAPPLE CREAM
By jarren
Beat egg white until foamy
- 1 egg white
- 2 tbsp sugar
- 1 egg yolk
- 1 cup milk
- 2 tbsp Minit tapioca
- Few grains fo salt
- 1 tbsp sugar
- 1/2 tsp vanilla
- 1/4 cup crushed pineapple
BUFFALO CHICKEN WINGS
By jarren
Brush wings with vegetable oil and broil for 15-20 minutes until crisped (turn at halfway point)
- Blue Cheese Dipping Sauce:
- 2 1/2 lbs chicken wings
- 3 tbsp vegetable oil
- 1/4 cup butter, melted
- 3-5 tbsp Durkee hot sauce
- 2 tbsp red wine vinegar
- 2 oz crumbled blue cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Pieces of celery
OVERNIGHT CRANBERRY FRENCH TOAST
By jarren
Sprinkle cranberries and pecans evenly over bottom of a greased 9x13 inch • (23x33 cm) baking dish
- 3/4 cup (175 mL) dried cranberries
- 1/4 cup (50 mL) chopped toasted pecans
- 8-10 slices French bread, 1 inch (2.5 cm) thick
- 6 eggs
- 1/4 cup (50 mL) butter, melted
- 2 tsp (10 mL) grated orange peel
- 2 tsp (10 mL) vanilla
- 1/2 tsp (2 mL) ground ginger
- 1/4 tsp (1 mL) salt 2 cups (500 mL) homo milk
- 1 1/2 cups (375 mL) orange juice
- Icing sugar