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Recipes
Shrimp Scampi With Linguine
By Joelene
Boil a large pot of water on the stove
- 2 tablespoons salt
- 1 pound linguine
- 4 tablespoons butter, divided
- 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 1 large shallot, finely diced
- 5 cloves garlic, sliced
- Pinch red-pepper flakes, optional
- 20 large shrimp (about 1 pound), peeled, deveined, tail on
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/4 cup finely chopped parsley leaves
- Additional salt and pepper
Salmon with Corn and Avocado Succotash
By Joelene
Heat 1 tablespoon oil in a large skillet over medium-high heat
- 2 tablespoon(s) olive oil
- 1 piece(s) (1 1/4-pound) skinless salmon fillet, cut into 4 pieces
- 1 teaspoon(s) cayenne pepper
- Kosher salt
- Pepper
- 2 tablespoon(s) fresh lime juice, plus lime wedges for serving
- 2 1/2 cup(s) (from 2 large ears) fresh corn kernels
- 6 ounce(s) green beans, cut into 1/4-inch pieces
- 2 plum tomatoes, cut into 1/2-inch pieces
- 1/2 medium red onion, finely chopped
- 1 avocado, cut into 1/2-inch pieces
- 1/4 cup(s) torn fresh basil leaves
SOUTHWESTERN TUNA WITH GRILLED PINEAPPLE AND SWEET ONIONS
By Joelene
To make marinade: In a nonreactive shallow bowl, combine the oil, juice, garlic, jalapeno pepper and oregano or cil...
- Pineapple Marinade:
- 1/4 cup olive oil
- 1/4 cup pineapple juice
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon minced fresh oregano or cilantro
- 4 (6- to 8-ounce) tuna steaks (about 11/4 inches thick; may substitute swordfish)
- Spice Rub:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 tablespoon fresh-cracked black pepper
- 1/2 tablespoon kosher salt
- Vegetable oil, for brushing
- Grilled Fruit and Vegetables:
- 4 (1/2-inch-thick) slices fresh pineapple
- 4 (1/4-inch-thick) slices sweet onion, such as Vidalia
- Vegetable oil, for brushing
- 2 limes, halved
Ghost cocktail
By Joelene
Mix all ingredients in a cocktail shaker with ice
- 1 1/4 oz. Smirnoff vanilla Twist
- 1/4 oz. Half and Half
- 1/4 oz. simple syrup
- 1/2 oz. Godiva White
- Garnish: white chocolate shavings
Choco Ganache
By Joelene
Melt chocolate in a double boiler, (REMEMBER to check your water level – you want to fill the pan at least 1/4-1/
- 1 Cup Semi-Sweet European Chocolate
- 2/3 Cup Heavy Whipping Cream (preferably Organic)
Creal Filled Chocolate Cake Roll
By Joelene
Heat oven to 350°F. Lightly coat a 15 1/2 x 10 1/2 x 1-in
- Cooking spray, for the pan
- 1 tablespoon(s) instant espresso powder
- 6 ounce(s) bittersweet chocolate, chopped
- 6 large eggs, separated
- 1/4 teaspoon(s) kosher salt
- 1/2 cup(s) granulated sugar
- Unsweetened cocoa
- 1 cup(s) heavy cream
- 1 tablespoon(s) confectioners’ sugar
- 1 tablespoon(s) coffee liqueur (optional)
Wafflet
By Joelene
Preheat a waffle maker to the regular setting according to the manufacturer's instructions
- 2 eggs
- 1 slice ham
- 2 tablespoons grated mozzarella
- Cooking spray, for spraying the waffle maker
Banana Pudding
By Joelene
Separate the yolks from the whites of 3 of the eggs; set aside the whites
- 4 large eggs
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon plus a pinch salt
- 2 cups whole milk
- 1/2 teaspoon vanilla extract
- 30 to 40 vanilla wafers
- 3 to 4 medium ripe bananas
White Chocolate Pudding
By Joelene
For the crumb base: Throw the cookies and melted butter into a food processor and pulverize
- Pudding:
- 24 chocolate sandwich cookies
- 4 tablespoons salted butter, melted
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 2 vanilla beans, seeds scraped out (caviar)
- 8 ounces white chocolate, chopped finely
- 2 tablespoons salted butter
- Grated semisweet chocolate, to decorate
Pineapple, Cucumber, and Avocado Salsa
By Joelene
Stir together cucumber, pineapple, green onions, and chile in medium bowl
- 1 cucumber, peeled, seeded, and diced (1 1/3 cups)
- 1/2 small pineapple, peeled, cored, and diced (1 1/4 cups), plus more for juicing
- 2 green onions, thinly sliced (1/4 cup)
- 3 –4 tsp. finely chopped Fresno chile or red jalapeño chile
- 1 8-oz. avocado, peeled, seeded, and diced