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Recipes
ESCARGOT & MUSHROOMS
By jarren
Combine butter and garlic
- 1/4 cup butter, softened
- 1 large clove garlic, crushed and minced
- 12 large mushroom caps
- 2 cans snails, about 24 snails
- 1 to 2 tablespoons grated Parmesan cheese
- 1 to 2 tablespoons finely chopped parsley
GRILLED LEMON SHRIMP
By jarren
In a large bowl, stir together the oil, the herbs, the zest, salt and pepper, add prawns and toss to coat well
- 1 cup olive oil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 tsp freshly grated lemon zest
- 2 tsp coarse salt
- 1 tsp lemon pepper
- 24 prawns or jumbo shrimp
- 3 tbsp fresh lemon juice
- Lemon wedges as an accompaniment
BAKED GOAT CHEESE DIP
By jarren
Preheat the oven to 400F. Combine the goat cheese, cream cheese, Parmesan and 2 tbsp olive oil in a food processor...
- 1 , 10-oz log goat cheese, at room temperature
- 4 oz cream cheese, at room temperature
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil, plus more for brushing
- Freshly ground pepper
- 8 small cocktail tomatoes (about 10 oz), quartered
- 2 tbsp chopped fresh chives
- 2 tsp balsamic vinegar
- 1 clove garlic, finely chopped
- Kosher salt
- Toasted baguette slices, for serving
BEST MASHED POTATOES WITH NO-ROAST GRAVY
By jarren
A potato ricer makes fluffy, smooth potatoes without any work
- Potatoes:
- 1.5 kg Yukon Gold potatoes, peeled and cut into small pieces
- 1 1/2 cups 18% cream
- 1/2 cup butter
- 3/4 tsp salt
- No-Roast Gravy:
- 2 cups beef or chicken broth
- 1/4 cup sherry
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 cup butter
- 1/4 cup all-purpose flour
BROCCOLI FLORETS WITH ROASTED PEPPERS
By jarren
Bring a large pot of water to a boil
- 24 medium-sized broccoli florets
- 1 large roasted red pepper, finely chopped (can use roasted red pepper in jars)
- 1 cup chicken stock
- 1/2 tsp dried oregano
- 1 garlic clove, finely chopped
- Salt and freshly ground black pepper, to taste
FIVE VEGETABLE CASSEROLE
By jarren
Place the sliced carrots in a tall pot and cover with a generous amount of cold water (you'll need the extra water ...
- 1 large carrot, halved lengthwise and sliced
- 16-24 small cauliflower florets
- 1/3 lb green beans, trimmed
- 1/3 lb snap peas, trimmed
- 1 large red bell pepper, cubed
- 3/4 cup chicken stock
- 2-3 tbsp melted butter
- Salt and freshly ground black pepper, to taste
- 1 tbsp chopped fresh parsley or other fresh herb
RADICCHIO & SPINACH SALAD WITH TOASTED PECAN VINAIGRETTE
By jarren
Heat pecans, stirring occasionally, in a small dry frying pan set over medium-low heat until fragrant and toasted, ...
- 1/2 cup (125 ml) pecan halves
- 3 tablespoons (45 ml) olive oil
- 1 tablespoon (15 ml) red wine vinegar
- 1 teaspoon (5 ml) brown sugar
- 1 teaspoon (5 ml) maple syrup
- 1/4 teaspoon (1 ml) salt
- 1 small head radicchio
- 10 ounces (284 g) bag baby spinach, about 7 cups (1.75 L) when loosened
SPARKLING POMEGRANATE
By jarren
Pour pomegranate juice and Grand Marnier into champagne glass, top with champagne
- 1/2 oz pomegranate juice
- 1/4 oz Grand Marnier liqueur
- 5 oz chilled champagne
- Lime twist
LOBSTER ROLLS
By jarren
Im a small bowl, whisk the mayonnaise, mustard, hot sauce and 1 tbsp cold water; stir in the tarragon
- 3/4 cup mayonnaise
- 2 tsp Dijon mustard
- 1 dash hot sauce, preferable Tabasco
- 1 tbsp chopped fresh tarragon
- Kosher or sea salt
- 5 , 1-lb lobsters (or equivalent)
- 2/3 cup finely diced celery or peeled cucumber
- Freshly ground black pepper
- 3 small green onions, thinly sliced (1/4 cup)
- 1/4 cup salted butter, softened
- 4 New England-style hot dog buns
- 4 small Boston or Bibb lettuce leaves
CHEESE THINGS
By jarren
Shape crescent rolls to fit bottom of 9x13" pan
- 1 package Pillsbury crescent rolls
- 3 eggs, beaten
- 1 cup green pepper, chopped
- 3 green onions, chopped
- 4 cups shredded sharp Cheddar cheese
- Cayenne to taste
- 1 can sliced jalapeno chilies