Jarren's profile page
Recipes
GINGER-THYME PORK ROAST
By jarren
Roast: Preheat oven to 325F
- Roast:
- 3-4 lb pork roast, rolled and tied
- 1 tbsp fresh thyme, minced
- 2 1/2 tsp salt
- 1 tsp pepper
- 2 garlic cloves, divided
- 1 bay leaf
- 1/4 tsp ground ginger
- 3 tbsp oil
- 2 tbsp butter
- 1 large onion, thinly sliced
- 1 large carrot, thinly sliced
- 4 thyme sprigs or 1 tsp dried thyme
- 1 bay leaf
- Sauce:
- 3/4 tsp ground ginger
- 1 cup dry white wine
- 1 cup chicken broth
- 4 gingersnaps, crumbled
- 1/4 cup whipping cream
- 1 tbsp fresh thyme
SHRIMP WITH ORANGE SAUCE (Pam)
By jarren
In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 tsp salt and 1/2 tsp pepper, until frothy
- 2 large egg whites
- 1/4 cup cornstarch
- 1/4 cup sesame seeds
- Coarse salt and ground pepper
- 1 1/2 lbs medium shrimp, peeled and deveined
- 14 cup vegetable oil, plus more, if needed
- 1 cup fresh orange juice
- 2 tbsp soy sauce
- 1 tbsp sugar
- 4 green onions, trimmed and thinly sliced
BUTTERMILK WAFFLES (Mom)
By jarren
Beat eggs, add buttermilk and oil
- 2 eggs
- 2 cups buttermilk
- 1/3 cup oil
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
SHRIMP & PINEAPPLE SALAD WITH BASIL
By jarren
Prepare outdoor grill for direct grilling over medium heat
- 3 to 4 limes
- 3 Tbsp.olive oil
- 11/2 cups loosely packed fresh basil leaves Salt and pepper
- 11/2 lbs large shrimp,shelled and deveined
- 1 pineapple (3 lbs.)
- 12 corn tortillas
- Olive oil cooking spray
- 1 bag (5 to 6 oz) baby greens
- 2 medium heads Belgian endive, sliced
SKEWERED SCALLOPS
By jarren
If scallops are large, cut into quarters, set aside
- 1 lb scallops
- 1 20 oz can chunk-style pineapple
- 1/4 cup butter, melted
- 2 tbsp finely chopped chutney
- 1/2 tsp curry powder
MIXED BERRY CRISP
By jarren
Preheat oven to 375F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in a large bowl; toss to blen...
- 2 , 12 oz packages frozen mixed berries
- 1/4 cup sugar
- 1 cup flour
- 1 tbsp fresh lemon juice
- 3/4 cup oats
- 2/3 cup golden brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 7 tbsp chilled unsalted butter, diced
- Vanilla ice cream
ROASTED FILLET OF BEEF ROLLED IN HERBS & PORCINI & WRAPPED IN PROSCIUTTO
By jarren
Preheat your oven and an appropriately sized roasting pan to 450°F
- 12-18 slices prosciutto or Parma ham
- 3 cloves of garlic, peeled
- 1 good handful of dried porcini, soaked in around 1 cup boiling water
- 3 very large pats of butter juice of 1/2 a lemon
- Sea salt and freshly ground black pepper
- 2-lb fillet of beef (preferably from the middle, left whole)
- 1 good handful of fresh rosemary and thyme, leaves picked from stems and chopped
- 2 glasses of red wine
MISTLETOE MARTINI
By jarren
Mix in a pitcher. Add ice and stir to chill
- 6 parts gin
- 4 parts lemonade
- 8 parts cranberry-pomegranate juice
HONEY BAKED COCONUT SHRIMP
By jarren
Shrimp: Preheat oven to 425 degrees
- Shrimp:
- 1/2 cup honey
- 1 1/2 cups panko crumbs
- 1 cup flaked sweetened coconut
- 1/2 tsp ground cumin
- 1/2 tsp Kosher salt
- 1/4 tsp pepper
- 26 large raw shrimp, peeled and deveined
- Apricot Dipping Sauce:
- 1/2 cup apricot jam
- 2 tsp Dijon mustard
- 3 tbsp chili sauce
VEGETABLE FRIED RICE
By jarren
In a large non-stick skillet, heat oil over high heat
- 1 tbsp vegetable oil
- 3 green onions, chopped
- 1 1/2 tsp minced ginger-root
- 1 clove garlic, minced
- 3 cups cold cooked rice
- 1 cup frozen peas
- 1/2 cup blanched, diced carrots
- 1/4 cup snow peas, cut into 1" pieces
- 1/2 red bell pepper, cut into thin strips, 1 1/2" long
- 2 tbsp soy sauce