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Recipes
FIRECRACKER-GRILLED-ALASKA-SALMON
By Joelene
Place salmon fillets in a glass dish
- 4 6-oz Alaska salmon fillets
- 1/4 cup peanut oil
- 2 TB Soy Sauce
- 2 TB Balsamic Vinegar
- 2 TB chopped green onions
- 1 1/2 tsp brown sugar
- 1 clove garlic, minced
- 1 TB grated ginger
- 1/2 tsp red chili flakes
- 1 tsp sesame oil
- 1/8 tsp sea salt
Smashed spring pea and asparagus tartines
By Joelene
Preheat broiler. Spread bread on baking sheet and brush with olive oil and season with salt
- 1 16 oz loaf crusty french bread, cut into 8 1-inch think slices
- 6 TBSP olive oil, divided
- 1 lb asp, ends trimmed and peeled
- 1 bunch green onions, ends trimmed
- 1/2 jalapeno chile, minced 1 TBSP
- 2 lbs fresh or frozen peas
- 1/3 cup blonde ale
- 2 TBSP chopped mint
- 1 lemon, halved
Dr Pepper Top Sirloin
By Joelene
To make marinade, add all ingredients except steak to a blender and puree
- 1 cup Dr Pepper
- 3 tablespoons Worcestershire sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon black peppercorns
- 1 teaspoon kosher salt
- 1/2 tablespoon minced garlic
- 16 ounces top-sirloin steak
Tropical Fruit Chiller
By Joelene
Bring 8 ounces of water to a boil
- 2 heaping teaspoons Pineapple Mango Iced Tea
- Sprig of mint
- Wedge of pineapple
- Ice cubes
- Cocktail umbrella, optional
Unencumbered
By Joelene
Simple Syrup: Combine the sugar and 1 cup water in a small saucepan and bring to a boil
- Simple Syrup:
- 2 ounces cucumber juice (use unpeeled English cucumbers when juicing)
- 1 1/2 ounces vodka
- 3/4 ounce Simple Syrup, recipe follows
- 1/4 ounce fresh lime juice
- 1 ounce sparkling white wine, such as Moscato d'Asti
- Cucumber ribbon, for garnish
- 1 cup sugar
Pineapple-Citrus Glazed Swordfish With Garlic Snap Peas
By Joelene
Makes 4 servings
- For the swordfish and sauce:
- 1/2 cup pineapple juice
- 1 lemon, zested and juiced
- 4 swordfish steaks, about
- 6 ounces each, 1 to 11/2inches thick
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
- 2 garlic cloves, finely minced
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
- In a non-reactive dish large enough to hold the fish in a single layer, combine the pineapple juice and lemon juice. Add swordfish, cover and refrigerate at least 15 minutes, but no longer than 30 minutes.
- Preheat grill to medium-high. In a small bowl, combine lemon zest, brown sugar, chili powder, garlic, sea salt and cinnamon. Reserve 1 teaspoon of the mixture.
- Remove fish from marinade. Reserve marinade and add the reserved teaspoon of spice mixture. Rub the rest of the spice mixture generously on all sides of the fish.
- Oil the grill grate where you will place the fish. Grill fish 2-3 minutes per side. It should have a firm feeling but not flake. Remove from heat and let rest for 3 to 4 minutes.
- Meanwhile, in a saute pan over medium-high heat, simmer the reserved marinade until reduced by half. Reduce heat to low and swirl in butter until melted and combined. Season with salt and pepper to taste.
- For the garlic snap peas:
- 2 teaspoons sesame oil
- 3 cups sugar snap peas
- 2 garlic cloves, chopped
- 1 teaspoon fresh ginger, minced
- 2 teaspoons lemon juice
- Salt and pepper, to taste
Old Southern Buttermilk Pie
By Joelene
In a mixing bowl, add all ingredients and blend well
- 3 eggs (well beaten)
- 1 1/2 cups sugar
- 1/2 cup shredded coconut
- 6 tablespoons buttermilk
- 4 tablespoons butter
- 1 teaspoon pure vanilla
- 1/8 teaspoon salt
- 1 9-inch unbaked pie shell
Creamy Mini Tarts
By Joelene
VARIATIONS FRESH FRUIT: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberri...
- 1 (8 oz.) package cream cheese, softened
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 4 (1.9 oz.) boxes mini fillo shells
- 2/3 cup Smucker's® Orchard's Finest® Northwoods Blueberry Preserves, or any flavor Orchard's Finest Preserves
Seared Salmon Ramen
By Joelene
Season the salmon with curry powder or masala
- 8 oz salmon
- ramen noodles
- 1 water
- 1 garlic
- 1 red onion
- 2 scallions
- 1/2 tbsp curry powder
- 1/2 tsp miso
- 1 tsp soy sauce
- 1 tsp fish sauce
- 4 basil leaves
- 4 cherry tomatoes
- 2 asparagus
- 1/4 lime juice
- salt
- pepper
Marinara Sauce
By Joelene
Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions...
- Olive oil
- 3 to 4 whole cloves garlic, minced
- 1 whole small to medium onion, chopped
- 1/2 cup white wine (or chicken broth)
- Three 15-ounce cans crushed tomatoes
- Salt and ground pepper
- Pinch sugar
- Fresh parsley leaves
- Fresh basil leaves