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Recipes
BROWN BUTTERMILK BRAN MUFFINS
By jarren
Preheat oven to 350F. Generously grease muffin tins
- 1/2 cup butter
- 1 1/4 cups sugar
- 2 cups buttermilk
- 2 eggs
- 3 cups bran cereal
- 3 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
CAROLINA MUSTARD SAUCE
By jarren
BBQ's Galore Great with chicken and pork (especially pulled pork)
- 2 tbsp butter
- 3/4 cup yellow mustard
- 1/3 cup honey
- 2 tbsp brown sugar
- 1/2 cup apple cider vinegar
- 2 tsp Tabasco sauce
- 1 tsp Worcestershire sauce
- 2 tbsp ketchup
- 1/2 tsp salt
- 1 tsp ground black pepper
ROAST PORK WITH PINEAPPLE
By jarren
This dish achieves the classic Thai balance of sweet, sour, savoury and bitter flavours
- 1 pineapple
- 8 cloves garlic
- 1 cup chopped fresh coriander
- 1/4 cup rice vinegar
- 1/4 packed light brown sugar
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp ground coriander seeds
- 1 1/2 tsp pepper
- 1/2 tsp each cumin and cayenne pepper
- 1/4 tsp each ground cloves and nutmeg
- 1 pork rib roast, bone-in (about 4lb/2kg)
- 1/4 tsp salt
- cilantro springs (optional)
BUTTERMILK GREEN GODDESS DRESSING
By jarren
In a processor, puree all ingredients
- 1/2 cup mayonnaise
- 1/3 cup buttermilk
- 1/4 cup chopped fresh chives
- 1/4 cup coarsely chopped flat-leaf parsley
- 1 tbsp chopped fresh tarragon
- 1 tbsp fresh lemon juice
- 2 anchovy fillets packed in oil (drained and chopped)
- 1 crushed garlic clove
- Kosher salt
- Freshly ground pepper
BAKED STUFFING
By jarren
Saute onion and celery in butter in frying pan on medium for about 5 minutes, until onion is soft
- 1 cup chopped onion
- 1 cup chopped celery, with leaves
- 1/3 cup butter
- 2 tbsp parsley, chopped
- 1 1/2 tsp poultry seasoning
- 1 tsp chicken bouillon powder, dissolved in 1/4 to 1/2 cup water
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups stale white bread cubes
CHILI RELLENOS
By jarren
Wash and de-seed chilies. In a 9"x13" pan, layer 1/2 chilies, 1/2 cheeses, repeat again
- 4 , 4 oz cans whole green chilies
- 1 lb Monterrey Jack cheese
- 1 lb Cheddar cheese
- 3 eggs, beaten
- 3 tbsp flour
- 1 small can evaporated milk
- 1 jar mild salsa
- 1/4 cup cilantro, chopped
BAKED PORK CHOPS WITH VEGETABLE RICE
By jarren
In large skillet over medium-high heat, heat oil
- 2 teaspoons (10 mL) vegetable oil
- 4 to 6 pork chops, trimmed
- 1 onion, chopped
- 1 clove garlic, minced
- 1 cup (250 mL) long grain parboiled rice
- 1 teaspoon (5 mL)each curry powder, ground cumin, dried oregano
- 2 cups (500 mL) diced or sliced zucchini
- 1 1⁄2 cups (375 mL) chopped fresh plum tomatoes
- 1 cup (250 mL) diced sweet peppers (red, green or yellow)
- 1 ⁄2 teaspoon (2 mL)salt
- 1 ⁄4 teaspoon (1 mL)pepper
- 1 bay leaf
- 2 cups (500 mL) chicken stock
PEPPER JELLY CHEESECAKE
By jarren
Preheat the oven to 325 degrees
- 1/4 cup pine nuts
- 8 ounces cream cheese, at room temperature
- 1 cup hot pepper jelly, preferably red
- 2 cloves garlic, finely minced
- 1/4 cup chopped fresh cilantro
- 5 ounces sharp Cheddar cheese, grated (about 1 1/4 cups)
- Sliced bread, crackers or Belgian endive cups as accompaniment
LIME CHEESECAKE
By jarren
Break cookies into bowl of food processor and process into fine crumbs
- 1-1/2 to 2 cups butter cookies
- 5 tablespoons butter, melted
- 3 (8-ounce) packages cream cheese, softened to room temperature
- 1-1/4 cups sugar
- 2 tablespoons flour
- 4 eggs
- 1/3 cup fresh lime juice
- 1 heaping teaspoon grated lime zest
- 2 drops green food coloring (optional)
- 2 cups sour cream
- 3 tablespoons sugar
SCALLOPS WITH HAZELNUTS & TOMATOES
By jarren
Preheat oven to 350F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 min...
- 1/4 cup coarsely chopped skin-on hazelnuts
- 3 tbsp olive oil, divided
- Kosher salt, freshly ground pepper
- 1 1/2 lb large sea scallops, side muscle removed, patted dry
- 1 pint Sun Gold or grape tomatoes
- 1 small shallot, finely chopped
- 1 tbsp white wine vinegar
- 2 tbsp fresh tarragon leaves