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Recipes
Southwest Spicy Crab Cakes With Lemon Vinaigrette
By Joelene
For vinaigrette, whisk lemon zest, juice, shallot, Dijon and sugar in bowl to blend
- Lemon vinaigrette
- Finely grated zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely minced shallot or onion
- 1 1/2 teaspoons Dijon mustard
- Pinch of sugar
- 1/2 cup olive oil
- Crab cakes
- 1/2 cup finely chopped onion
- 1 red bell pepper; 1/2 cup finely chopped, the remainder cut in julienne slices for garnish
- 1/3 cup finely chopped celery
- 5 tablespoons unsalted butter, divided
- 2 large eggs
- 2 tablespoons sour cream or mayonnaise
- 1 teaspoon dry mustard
- 1 teaspoon Old Bay seasoning
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/4 cup thinly sliced green onion, green tops only
- 32 Ritz crackers finely ground, divided
- 1 pound jumbo lump crabmeat, picked over
- 1 tablespoon olive oil
- Garnish
- 1 package baby spinach, washed and spun dry
- Julienned red bell pepper, from above
Dungeness Crab Cake with Avocado and Chipotle Hollandaise
By Joelene
To make hollandaise sauce, combine egg yolks, water and lemon juice in a mixing bowl
- For hollandaise sauce:
- 4 egg yolks
- 1 tablespoon water
- 1 teaspoon lemon juice
- 1 1/4 cups butter, clarified to 1 cup
- 1/4 teaspoon chipotle puree
- Salt and pepper to taste
- For crab cakes:
- 2 pounds Dungeness crabmeat
- 2 teaspoons Dijon mustard
- 1 cup mayonnaise
- Zest of 2 limes
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped chives
- 1/2 cup finely chopped pickles
- 2 cups bread crumbs
- 2 tablespoons extra- virgin olive oil
- Salt and freshly ground white pepper
- For poached eggs:
- 6 eggs
- Splash of white vinegar
- For garnish:
- 4 avocadoes, peeled and sliced
- 4 large heirloom tomatoes, sliced
Best Breakfast Potatoes Ever
By Joelene
Preheat the oven to 425 degrees F
- 5 pounds red potatoes, roughly chopped/diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 green bell pepper, seeded and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 1/4 cup olive oil
- 1/2 stick butter, melted
- 1 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
Strawberry Shortcakes
By Joelene
1. Heat oven to 350 degrees
- 1 box (1 lb) pound cake mix (such as Betty Crocker)
- 2/3 cup orange juice or water
- 2 eggs
- 1/4 cup unsalted butter, softened
- 1 teaspoon orange peel
- 4 cups sliced strawberries
- 6 tablespoons strawberry jam
- 6 9.8 oz glass jars
- 2 cups frozen whipped topping, thawed
Yummy Lemon Dessert
By Joelene
Prepare graham cracker crust
- 4 eggs (separated)
- 1 1/2 fresh lemons
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1/2 pint whipping cream (1 cup)
- 2 cups Graham Cracker crumbs (or more)
- 4 tablespoons melted butter (use up to 5 tbsp)
- 1 Ready Made Graham Cracker Pie Shell (*optional - use instead of graham cracker crumbs and melted butter)
BBQ Nachos
By Joelene
Preheat oven to 350 Lay chips on baking sheet Top with chz, beans and BBQ sauce Bake for 10 mins or until chz has m
- 1 lb tortilla chips
- 2 cups shred ched chz
- 1 cup baked beans
- 1 cup BBQ sauce
- 1 cup sour cream
- 1 bunch green onions, chopped
- Jalapenos
Tomatillo-Corn Relish
By Joelene
Place all ingredients EXCEPT yellow mustard and coriander seed, into stainless steel-lined saucepan and bring to a ...
- 12 oz. or 3 ears corn kernels
- 8 oz. or 5 each Tomatillos, peel and medium dice
- 4 oz. or 1/2 Green pepper, medium dice
- 4 oz. or 1/2 Red pepper, medium dice
- 4 oz. or 1/2 Red onion, medium dice
- 1 Jalapeño pepper, minced
- 1 Tbsp. Garlic, minced
- 1 1/2 cups Water
- 1/2 cup Cider vinegar
- 1/2 cup Sugar
- 1 Tbsp. Dry mustard powder
- 1 Tbsp. Celery salt
- pinch Salt and pepper
- 2 Tbsp. Yellow mustard
- 1/2 tsp. Whole coriander seed
Strawberry Shortcake
By Joelene
Jan’s Tips: The shortbread can be made ahead and refrigerated or frozen
- 4 cups fresh strawberries (washed and sliced)
- 2 tablespoons sugar
- 2 cups all purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 egg (beaten)
- 33/50 cup milk
- 1/4 cup sour cream
- 1 cup whipping cream
- 2 tablespoons powdered sugar
Peach and Raspberry Clafoutis
By Joelene
Heat oven to 350 degrees F
- 1 tablespoon(s) unsalted butter, at room temperature
- 1/2 cup(s) granulated sugar, plus more for the pan
- 1 tablespoon(s) granulated sugar
- 1 lemon
- 1.50 pound(s) peaches, cut into 1/2-inch-thick wedges
- 6 ounce(s) fresh raspberries
- 1 vanilla bean
- 4 large eggs
- 1 cup(s) whole milk
- 3/4 cup(s) all-purpose flour, sifted
- 1/2 teaspoon(s) kosher salt
- 1/2 cup(s) heavy cream
- Confectioners' sugar, for dusting
- Soft whipped cream, for serving
Almond Joy
By Joelene
Shake all ingredients with ice, strain into a cocktail glass, and serve
- 1/2 oz coconut rum
- 1 oz white Creme de Cacao
- 1 oz amaretto
- 2 oz Light cream