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Recipes
EARL'S MEDITERRANEAN LINGUINE
By jarren
Heat oil in heavy large skillet over medium-high heat
- 1/2 - 3/4 cup roasted red peppers
- 2 cups cherry tomatoes, sliced in half
- 1/2 cup dry white wine
- 2 garlic cloves, chopped
- 1/4 cup extra-virgin olive oil
- 1 cup pitted Kalamata olives
- 3/4 lb linguine
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 2 tablespoons Frank's hot sauce
- 1/2 cup tomato sauce
- 1 tablespoon balsamic vinegar
- 1 1/2 cups crumbled feta cheese
- Grilled shrimp, optional
SWEET & SOUR PINEAPPLE CHICKEN
By jarren
In bowl, combine chicken, egg white, cornstarch, flour, salt and pepper; let stand for 10 minutes
- 1 lb boneless skinless chicken breasts, cut into 1" cubes
- 1 egg white
- 2 tbsp each cornstarch and flour
- 1/4 tsp each salt and pepper
- 1/3 cup vegetable oil
- 1/3 cup chicken broth
- 3 tbsp ketchup
- 1 tbsp each dry sherry (optional), soy sauce and rice vinegar
- 2 tsp minced gingerroot
- 2 tsp sugar
- 1 each of onion, sweet red and green pepper, cut into 3/4 inch cubes
- 1 cup drained canned pineapple chunks
CORN & ZUCCHINI SALAD WITH FETA
By jarren
Cook corn in large pot of boiling salted water until bright yellow and tender, about 3 minutes, transfer to a plate...
- 4 ears of corn, husked (can use frozen corn)
- Kosher salt
- 3 small zucchini (about 1 1/2 lb), thinly sliced lengthwise on a mandolin)
- 1/2 red pepper, thinly sliced
- 2-3 green onions, chopped
- 1/4 cup coarsely chopped fresh basil
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 tsp crushed red pepper flakes
- Freshly ground black pepper
- 4 oz feta, crumbled (about 1 cup)
BRIE, ARUGULA & APPLE GRILLED CHEESE
By jarren
Excellent
- 1/4 cup blue cheese
- 1/4 cup walnuts
- 1/4 cup honey
- 1 1/2 tsp Sriracha hot sauce
- 4 slices sourdough bread
- 4 oz Brie, rind removed
- 1 green apple, cored and thinly sliced
- 1/2 cup arugula, roughly chopped, divided
- 4 tbsp butter, divided
LEMON PANKO CRUSTED MAHI MAHI (OPAH OR SALMON)
By jarren
Preheat oven to 425F, and line a baking sheet with parchment paper
- Non-stick olive oil cooking spray
- 1/2 cup Panko crumbs
- 1/4 cup finely chopped macadamia nuts, toasted
- 1/2 tsp lemon zest
- 1/4 tsp salt
- Salt and pepper, to taste
- 1 large egg, baten
- 4 fish fillets
- Fresh parsley and lemon wedges/slices for garnish
- Soy and butter sauce to drizzle over fish (serve in a separate bowl)
CORDON BLEU APPETIZERS
By jarren
Made for Gourmet - December, 2016
- 4 oz cream cheese, softened
- 1 tsp Dijon mustard
- 1 cup shredded Swiss cheese, 4 oz
- 3/4 cup diced fully cooked Pancetta or ham
- 1/4 cup minced chives, divided
- 18 slices French bread (1/2" thick)
MARINATED ASIAN FLANK STEAK
By jarren
Combine all ingredients except flank steak
- 3/4 cup canola oil
- 1/4 cup soy sauce
- 1/2 cup honey
- 2 tbsp vinegar
- 2 tbsp chopped onion
- 1/8 tsp garlic salt
- 1/4 tsp ginger
- 1 1/2 to 2 lbs flank steak
GREEN BEANS WITH BASIL & MINT
By jarren
Heat a large pot of water to boiling
- 1 1/2 pounds (750g) tender green beans, stem ends trimmed
- 2 teaspoons (10 mL)salt (or less)
- 1/3 cup (75 mL)fresh basil leaves, coarsely chopped or torn into pieces
- 1/4 cup fresh mint leaves, coarsely chopped or torn into pieces
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, bruised with side of knife
- Salt and freshly ground black pepper, to taste
- Garnish: slivers of red onion, red pepper or wedges of red tomato
COLOURFUL QUINOA SALAD
By jarren
Toast sunflower and pumpkin seeds
- 1/3 cup salted sunflower seeds
- 1/3 cup salted pumpkin seeds
- 2 cups vegetable broth or water
- 1 tsp sea salt
- 1 cup quinoa, rinsed
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1 cup chopped fresh cilantro
- 1/2 cup sliced fresh chives
- 19 oz can garbanzo beans, drained and rinsed
- 1 red bell pepper, diced
- 1 carrot, grated
PARMESAN CHEESE SPREAD
By jarren
Bring cream, garlic, nutmeg and pepper to a boil in a heavy saucepan set over medium-high heat, stirring constantly...
- 3/4 cup whip cream
- 2 cloves garlic, peeled and sliced in half
- Pinch each of nutmeg and freshly grated black pepper
- 6 oz (175 g) grated Parmigiano-Reggiano
- Aged balsamic vinegar (optional)
- Sliced crusty French or multi-grain bread
- Grapes, apple, or pear slices