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Recipes
Crispy Coconut Shrimp Sandwich
By Joelene
In a medium bowl, combine the panko, coconut, and 1/4 teaspoon each salt and pepper
- 1/2 cup(s) panko bread crumbs
- 1/2 cup(s) shredded coconut
- Kosher salt
- Pepper
- 1 large egg
- 3 tablespoon(s) cornstarch
- 20 large (about 1 pound) peeled and deveined shrimp, tails removed
- 4 tablespoon(s) olive oil
- 4 hoagie rolls, toasted
- Mayonnaise, for serving
- Hot sauce (such as Sriracha), for serving
- Sliced cucumber, radishes, jalapeño, and scallions, for serving
- Cilantro, for serving
- Lime wedges, for serving
Double Melon Popsicles
By Joelene
Make cantaloupe layer: Purée ingredients for cantaloupe layer in a blender until smooth, then fill 10 3-ounce pop ...
- Cantaloupe Layer
- 3 cup(s) fresh ripe cantaloupe chunks
- 2 tablespoon(s) fresh lemon juice
- 2 tablespoon(s) (or up to 3) superfine sugar , depending on sweetness of melon
- 1 pinch(s) salt
- Honeydew Layer
- 3 cup(s) fresh ripe honeydew chunks
- 2 tablespoon(s) fresh lime juice
- 2 tablespoon(s) (or up to 3) superfine sugar, depending on sweetness of melon
- 1 pinch(s) salt
Restaurant-Style Salsa
By Joelene
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice i...
- Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
- One 28-ounce can whole tomatoes with juice
- 1/2 cup fresh cilantro leaves (or more to taste!)
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeno, quartered and sliced thin, with seeds and membrane
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 whole lime, juiced
Seafood au Gratin
By Joelene
Heat the oven to 375 degrees
- 1 tablespoon olive oil
- 1 small sweet potato, peeled and grated (about 2 cups)
- 1/4 cup grated yellow onion
- 2 teaspoons chopped fresh thyme
- Salt and ground black pepper
- 3 ounces haddock or other white fish
- 4 ounces cooked lobster meat (about a 1 1/4-pound lobster)
- 4 ounces raw shrimp, peeled and deveined
- 4 ounces bay scallops
- 1/2 cup heavy cream
- 1/3 cup panko bread crumbs
- 1/4 teaspoon smoked paprika
- 1 tablespoon butter, melted
Deviled Crab Dip
By Joelene
Heat oven to 375 degrees
- 1 cup light mayonnaise
- 2 eggs
- 1/4 cup fresh lemon juice
- 1/4 cup milk
- 1 tablespoon seafood seasoning (such as J.O. Spice Company or Old Bay)
- 1 teaspoon dry mustard
- 1 pound crab claw meet
- 1 sweet red pepper, diced
- 1/2 cup diced onion
- 2 ribs celery, diced
- 1 cup plus 2 tbsp plain bread crumbs
- 2 tablespoons olive oil
Turbo Broccoli Cheddar Soup
By Joelene
BLENDING HOT LIQUIDS: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minut...
- 2 tablespoons butter
- 1 head broccoli, stems and florets separated and chopped
- 1/2 small yellow onion, diced
- 2 teaspoons dry mustard
- Kosher salt and freshly ground black pepper
- 2 tablespoons dry sherry
- 1 cup chicken stock
- 2 cups fresh spinach
- 1 cup grated sharp Cheddar
- 1/4 cup heavy cream, plus more if needed
- 1 teaspoon hot sauce
- Croutons, for serving
Strawberry Smash
By Joelene
Muddle the quartered strawberries with the Ginger Syrup in a cocktail shaker
- Ginger Syrup:
- 2 strawberries, hulled and quartered, plus 1 whole strawberry, for garnish
- 1 ounce Ginger Syrup, recipe follows
- 2 ounces bourbon
- Juice of 1 lime
- Splash of club soda
- Fresh mint sprig, for garnish
- 1/2 cup fresh ginger juice
- 1/2 cup sugar
Salted Caramel and Peach Maurittos
By Joelene
Spread out the crepes, smear a layer of salted caramel on each and then sprinkle a layer of crushed pecans on the c...
- 4 crepes
- 1/2 cup salted caramel, such as David's Homemade
- 1 cup toasted and crushed salted pecans
- 1 pint peach ice cream
Spicy Rooster Mayo
By Joelene
In bowl, combine ingredients until smooth
- 3 Tablespoons mayo
- 1 Tablespoons Sriracha sauce
- 1 teaspoon lemon/lime juice
- 1/4 teaspoon soy sauce (optional)
Chipotle-Pecan Candied Popcorn
By Joelene
Preheat the oven to 250 degrees F
- Nonstick cooking spray, for spraying the baking sheet
- 1 cup pecans, roughly chopped
- 1/2 cup popcorn kernels, freshly popped
- 1 cup packed dark brown sugar
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup honey
- 1 teaspoon salt
- 1 teaspoon chipotle powder
- 1/4 teaspoon baking soda