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Recipes
ESCARGOT WITH GARLIC BUTTER & COGNAC
By jarren
Preheat oven to 450F. Mix garlic, butter, salt and parsley together
- 1 garlic clove, minced
- 1/2 cup softened butter
- Pinch of kosher salt
- 1/4 cup minced parsley
- 1 can of escargot
- Cognac to splash
SHRIMP & RICE PILAU
By jarren
In a saucepan, melt butter over medium heat; cook onion and garlic, stirring often, until onion is tender, 5 minute...
- 2 tbsp butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 tsp each ground coriander & ground cumin
- 1/4 tsp ground cloves
- 1/4 tsp each turmeric, salt & pepper
- 1 cup basmati rice
- 1 cup water
- 1 bay leaf
- 1 cup sodium-reduced chicken broth
- 1 1/2 lb raw jumbo shrimp, peeled and deveined
- 2 tsp vegetable oil
- 1 cup frozen peas
- 1/3 cup chopped fresh cilantro
- 1 tbsp lime juice
BAKED SHRIMP RISOTTO
By jarren
Preheat oven to 350F. Place rice and 4 cups of simmering stock in a Dutch oven (such as Le Creuset)
- 1 1/2 cups Arborio rice
- 5 cups simmering chicken stock, divided
- 1 lb uncooked medium shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 1/2 tsp Cajun seasoning
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1 1/2 cups grated Parmesan cheese
- 1/2 cup finely chopped Italian parsley
- Salt and freshly ground pepper to taste
- 1 cup peas (can substitute asparagus)
MUSTARD ROASTED POTATOES
By jarren
Preheat oven to 425 degrees F
- 2.5 pounds small red potatoes
- 2 yellow onions
- 3 tbsp olive oil
- 2 tbsp whole-grain mustard
- Kosher salt
- 1 teaspoon freshly ground pepper
- 1/4 cup chopped fresh Flat-leaf parsley
POTATO, DILL & CHEDDAR SOUP
By jarren
In a heavy-bottomed pot over medium-high heat, melt the butter
- 1/4 cup unsalted butter
- 2 carrots, cut into 1/2" pieces
- 1 celery stalks, cut in to 1/2" pieces
- 1 large onion, coarsely chopped
- 1 leek, cut into 1/2" dice
- 1 1/2 lb russet potatoes, peeled and cut into 1/2" pieces
- Salt and pepper, to taste
- 4 cups chicken stock
- 1 cup heavy cream
- 2 tbsp chopped dill
- 1 cup grated Cheddar cheese
QUESO FRESCO, SHRIMP & CORN
By jarren
Cook corn. Drain and slice kernels off cobs; set aside
- 4 corn on the cob, shucked
- 2 tbsp fine cornmeal
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 20 large tail-on shrimp, shelled, rinsed and drained
- 7 oz Queso Fresco cheese
- 3 tbsp butter, divided
- 1 zucchini, cut into rounds
- 2 tbsp lime juice
- 2 tbsp cilantro, chopped
SESAME CHICKEN BITES
By jarren
In a small bowl, mix sauce ingredients
- Sauce:
- 3/4 cup mayonnaise
- 4 tsp honey
- 1 1/2 tsp Dijon mustard
- Chicken:
- 1/2 cup dry bread crumbs
- 1/4 cup sesame seeds
- 2 tsp minced fresh parsley
- 1/2 cup mayonnaise
- 1 tsp onion powder
- 1 tsp dry mustard
- 1/4 tsp pepper
- 1 lb boneless, skinless chicken breasts, cut into 1" pieces
- 2-4 tbsp canola oil
ROADSIDE POTATOES
By jarren
In a large bowl, combine the potatoes, melted butter, onion and cheeses
- 16 oz package frozen hash browned potatoes
- 1/4 cup butter, melted
- 1 small onion,minced
- 1/2 cup shredded Cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper
- 1/3 cup half-and-half
- 3 tbsp firm butter
- Chopped fresh parsley, for garnish
GOAT CHEESE & SUN-DRIED TOMATO CROSTINI
By jarren
In mini bowl of food processor fitted with metal blade, process cheese, sun-dried tomatoes, chives and oil until sm...
- 4 oz soft goat cheese
- 2 sun-dried tomatoes in olive oil, drained
- 1/4 cup snipped chives
- 1 1/2 tbsp extra virgin olive oil
- 16 basic crostini slices
SHAVED FENNEL, CELERY, MUSHROOM & PARMESAN SALAD
By jarren
To make the dressing, combine mustard and lemon juice, then slowly drizzle in the oil, whisking until thick and smo...
- Dressing:
- 3 tsp Dijon mustard
- 3 tsp fresh lemon juice
- 1/3 cup olive oil
- Salt and pepper to taste
- Salad:
- 1 large (2 lb) fennel bulb, root and tops trimmed
- 2 celery ribs
- 10 large white mushrooms
- 1/4 cup fresh parsley, chopped
- 2 oz freshly shaved Parmesan