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Recipes
CITRUS BUTTER SAUCE FOR FISH
By jarren
Also can be used for chicken, shell fish & pasta
- 1/4 cup butter
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 3 tbsp rice wine vinegar
- 1/2 cup cream
- 1/2 cup sour cream
- Salt to taste
- Garnish: grated Parmesan and minced chives
BACON WRAPPED JALAPENO POPPERS
By jarren
Preheat oven to 400F, and set a wire rack on a rimmed baking sheet
- 5 oz smoked cheddar cheese
- 12 medium jalapeno peppers, halved lengthwise & seeded (stems intact)
- 12 strips bacon, halved lengthwise
BUFFALO CHICKEN WINGS
By jarren
Wash and pat wings dry with paper towels
- 3 lb chicken wings
- 3 tbsp cider vinegar
- 2 tbsp chicken broth
- 2 tsp vegetable oil
- 2 tsp hot pepper sauce
- 1/4 cup crumbled blue cheese
- 1/4 cup plain yogurt
- 1 tbsp mayonnaise
- Celery stalks, trimmed
ROASTED CAULIFLOWER WITH LEMON-PARSLEY DRESSING
By jarren
Preheat oven to 425F. Toss cauliflower and 4 tbsp oil on a rimmed baking sheet; season with salt and pepper
- 1 head cauliflower (about 2 lb), cut into florets, including tender leaves
- 6 tbsp olive oil, divided
- Kosher salt, freshly ground pepper
- 1 cup fresh flat-leaf parsley leaves
- 1/2 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
WARM ARTICHOKE-OLIVE DIP
By jarren
Preheat oven to 375°F. Coarsely chop artichokes and 3/4 cup basil in processor
- 1 8-ounce package frozen artichoke hearts, thawed
- 3/4 cup (packed) fresh basil leaves plus additional (for garnish)
- 1 cup finely grated Parmesan cheese
- 3/4 cup green-olive tapenade
- 1 5.2-ounce garlic-and-herb cheese (such as Boursin)
- Assorted sliced crusty breads
ARUGULA SALAD WITH DRIED CHERRIES AND PISTACHIOS
By jarren
In a small bowl, combine the orange juice, vinegar and zest
- 1/2 cup fresh orange juice
- 2 tbsp sherry vinegar
- 1 tbsp finely grated orange zest
- 3/4 cup extra virgin olive oil
- Kosher salt and freshly ground pepper
- 10 oz baby arugula
- 10 oz slender carrots, preferable multiple colors, cut into bite-size pieces
- 2 oz (about 1/2 cup) dried cherries, coarsely chopped
- 2 oz (about 1/2 cup) pistachios, very finely chopped
PORK TENDERLOIN WITH ASIAN MARINADE
By jarren
Mix together marinade ingredients
- 2 tbsp soy sauce
- 1 tsp brandy
- 1 tsp sugar
- 2 tsp salt
- 1 clove garlic, crushed
- 1 tbsp fresh ginger, minced
- 1 lb pork tenderloin
BACARDI RUM CAKE
By jarren
Cake:Preheat oven to 325°F (180°C)
- Cake:
- 1 cup chopped pecans or walnuts
- 1 520-g package golden cake mix
- 1 92-g package vanilla instant pudding mix
- 4 eggs
- 1/2 cup cold water
- 1/2 cup cooking oil
- 1/2 cup dark or light rum
- Glaze:
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup dark or light rum
- 1 pt whipping cream
CRUSTLESS MINI QUICHES
By jarren
Preheat oven to 350F. Spray a 12-cup muffin pan with oil
- 1/3 cup finely grated Parmesan cheese
- 6 eggs
- 3/4 cup milk
- 1 cup grated cheddar
- 1/4 cup chopped parsley
- 1/8 tsp salt
GARLIC SHRIMP
By jarren
In a saute pan, warm the olive oil
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp red pepper flakes
- 1 lb shrimp, peeled and deveined
- 2 tbsp fresh lemon juice
- 2 tbsp dry sherry
- 1 tbsp paprika
- Salt and freshly ground pepper
- Parsley for garnish