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Recipes
MANGO MARGARITAS
By jarren
Spread a thin layer of sugar on a sauce
- Sugar, for rim of glass
- 1/2 lime, cut into quarters
- 1/2 cup tequila
- 2/3 cup mango nectar
- 3 tablespoons bottled lime juice
- 1 cup ice cubes
CIOPPINO
By jarren
In a heavy-bottomed large pit, cook the onion, garlic, leek, fennel and celery with the olive oil until the vegetab...
- The Broth:
- 1 onion, finely sliced
- 1 leek, finely sliced
- 4 cloves garlic, minced
- 2 stalks celery, finely sliced
- 1 bulb fresh fennel, finely sliced
- 1 tbsp olive oil
- 1 tsp fennel seed, cracked
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- A pinch of saffron threads
- 1 lemon, juice and zest
- 1 tbsp cracked peppercorns
- 1 cup dry red wine
- 2 28 oz tins Italian plum tomatoes
- 2 tbsp tomato paste
- 1 - 2 tbsp honey
- Kosher salt and freshly ground pepper, to taste
- The Fish:
- 1 lb 21 - 25 count shrimp, shell off
- 24 clams in the shell
- 24 mussels in the shell
- 1 1/2 lb crab in the shell
- 1 1/2 lb firm-textured white fish
- 1 bunch green onions,
- 3 tbsp fresh basil, minced just before serving time
DIJON MUSTARD SAUCE (for salmon or pork)
By jarren
This dressing should also be made at least a day ahead and stored in the refrigerator
- 1 tablespoon (15 ml) tomato ketchup
- 2 tablespoon (30 ml) Dijon mustard
- 3/4 cup (180 ml) sour cream
- 2 tablespoons (30 ml) plain yogurt
- 2 tablespoons (30 ml) finely chopped green onions
- Couple dashes Tabasco sauce
- Pepper to taste
- 3 tablespoons (45 ml) sweet hamburger pickle relish
- Dash of Worcestershire sauce
VEGGIE DIP WITH HONEY DIJON RANCH DRESSING
By jarren
Combine and serve with fresh vegetables
- 1/2 cup honey Dijon Range dressing
- 1/3 cup plain yogurt
- 1/2 cup grated Cheddar cheese
- 1 tsp dill
MARMALADE GLAZED HAM
By jarren
Preheat oven to 325F. Remove ham from package
- 1 smoked ham
- 1/2 cup water
- 1/4 cup marmalade
- 2 tbsp mango chutney
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 2 tsp prepared mustard
- 1 clove garlic, minced
- Few drops Tabasco sauce
- 3 tbsp brown sugar
BROWNED-BUTTER MASHED POTATOES
By jarren
Boil 1 1/2 lb. of red potatoes cut into 1-inch pieces in a pot of well-salted water until tender, about 20 minutes
- 1 1/2 lb. of red potatoes cut into 1-inch pieces
- 6 tbsp unsalted butter
- 1/2 cup of the cooking water
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Chopped fresh chives
ROASTED CAULIFLOWER WITH LEMON & ALMONDS
By jarren
Cut Cauliflower into florets and toss them in a bowl with olive oil and some sea salt and freshly ground or cracked...
- 1 Large Cauliflower
- 2 Tablespoons Olive Oil
- Sea salt
- Cracked pepper
- Toasted slivered almonds
- Lemon zest
- Lemon juice
LINGUINE WITH GORGONZOLA & TOASTED NUTS
By jarren
Place Gorgonzola in heavy large skillet
- 6 oz Gorgonzola cheese, cut into pieces
- 1 cup whipping cream or half and half
- 3/4 lb linguine
- Pepper
- 2/3 cup freshly grated Parmesan cheese
- 1/4 cup chopped toasted walnuts
- 1/4 cup chopped toasted hazelnuts
- 1/4 cup chopped toasted pecans
- 1/4 cup chopped toasted pine nuts
SCALLOPS WITH SAFFRON RICE
By jarren
Fine Cooking - Oct/Nov, 2013
- 3 tbsp extra-virgin olive oil
- Pinch of saffron threads
- 1 1/2 cups long-grain white rice
- Kosher salt
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 small green bell pepper, finely chopped (about 3/4 cup)
- 1 medium garlic cloves, minced
- 1 tsp finely chopped fresh oregano
- 1/2 tsp ground cumin
- Freshly ground black pepper
- 1/2 cup dry white wine
- 1 8 o can tomato sauce
- 1 tbsp ketchup
- 1 lb bay scallops
- 1/2 lemon
STRAWBERRY RHUBARB PIE
By jarren
Pastry: In large bowl, whisk flour with salt
- Filling:
- 1 egg yolk
- 1 tsp (5 mL) granulated sugar
- 4 cups (1 L) chopped (1 inch/2.5 cm) rhubarb
- 2 cups (500 mL) quartered strawberries
- 1 cup (250 mL) granulated sugar
- 1/2 cup (125 mL) all-purpose flour
- Pastry:
- 2-1/2 cups (625 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) cold butter, cubed
- 1/3 cup (75 mL) ice water (approx)