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Recipes
Spice-Rubbed Pork Tenderloin in Corn Husks
By Joelene
For the spice mix, place the cumin seed in a small dry skillet over medium-high heat and toast until lightly browne...
- For Southwest spice rub:
- 2 teaspoons cumin seed
- 2 teaspoons whole coriander seed
- 2 tablespoons chili powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1/2 teaspoon cayenne pepper
- For tenderloin:
- 1 1/2 pounds pork tenderloin, trimmed and cut into 6 equal pieces
- 9 dried corn husks, soaked in warm water until soft, about 1 hour, cleaned and patted dry
- Dried-cherry salsa (see recipe)
- Fpr cherry salsa:
- 1/4 cup freshly squeezed orange juice
- 1/4 cup sugar
- 1/2 cup coarsely chopped dried cherries
- 1/4 cup coarsely chopped toasted pecans
- 1 red bell pepper, roasted, peeled, seeded and diced
- 1 Anaheim chile, roasted, peeled, seeded and diced
- 1 tablespoon grated orange zest
- 1/4 cup chopped cilantro
- Salt and freshly ground black pepper to taste
Chocolate-Chip-Cookie Icebox Cake
By Joelene
To make the cookies: Preheat the oven to 350 degrees F
- For the cream:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips or chunks (2 cups)
- 4 cups heavy cream, well chilled
- 8 ounces mascarpone cheese
- 2 tablespoons granulated sugar
- 1 tablespoon whiskey (optional)
- Chocolate curls, for garnish
Verano Fresco Salsa
By Joelene
In a large bowl, combine corn, jicama, cuc and tom
- 2 cups frozen whole kernel corn, thawed
- 1 medium jicama, peeled and chopped
- 1 medium cucumber, seeded and chopped (about 1-1/2 cups)
- 1 large tomato, seeded and chopped
- 2 small limes, peeled, sectioned, and seeds removed (about 1/3 cup)
- 3 tablespoons stone ground mustard
- 1 tablespoon honey
- 1-1/2 teaspoons dry mustard
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 2 cloves garlic, cut up
- 1/4 teaspoon cayenne pepper
- 1/3 cup olive oil
- Tortilla chips or assorted crackers
Raspberry Fool
By Joelene
Add the raspberries to a bowl, sprinkle over the granulated sugar and raspberry liqueur and let steep 10 minutes
- 2 pints raspberries (hold 6 raspberries back for topping)
- 1/4 cup granulated sugar
- 3 tablespoons raspberry liqueur
- 2 cups (1 pint) heavy cream
- 1/4 cup powdered sugar
- 6 ladyfingers
- 6 sprigs fresh mint, to decorate
Lemoade Base
By Joelene
Make simple syrup. Cool and add lemon stuff
- 2 1/2 cup water
- 1 1/4 cup sugar
- 1/2 teas finely shredded lemon peel
- 1 1/4 cup lemon juice
Chickpea Burger
By Joelene
Soak dried chickpeas for 24 hours
- 8 oz dried chickpeas
- 5 cloves of garlic
- 1/4 cup cilantro
- 1/4 cup parsley
- 8 oz canned chickpeas
- 1/4 onion
- olive oil
- 1 large sweet potato
- 1 cup dry garbanzo flour
- 1 Tbs egg replacer
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp curry powder
- salt (to taste)
- pepper (to taste)
- rice bran oil (or grape seed oil)
- Tzatziki Sauce
- 1 cucumber
- 1/4 red onion
- 1 Tbs fresh mint leaves
- 8 oz Greek yogurt
- 1/4 cup tahini
- 1 lemon
- 1 lime
- salt (to taste)
- pepper (to taste)
Mini Lemon Meringue Pies
By Joelene
Preheat oven to 350. Take a mini muffin tin (one that has 24 openings) and spray it with Pam
- 12 ounces refrigerated sugar cookie dough, chilled
- 3 egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 1/2 cup lemon curd or lemon pudding
Spinach, Feta & Sun-Dried Tomato Biscuits
By Joelene
Briefly sauté garlic in tomato oil in a small skillet
- 2 medium garlic cloves, minced
- 2 Tbs. minced sun-dried tomatoes packed in oil, plus 2 tsps. of the oil
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 1/2 cup crumbled feta cheese
Strawberry Whole-Fruit Pops
By Joelene
Puree straws, sugar and water in blender until smooth
- 1 lb straws, washed and hulled
- 1 and 1/2 Tbsp sugar
- 3 Tbsp water
- 1 and 1/2 cups mixed fruit
Sesame-Crusted Fish With Butter and Ginger Sauce
By Joelene
1. Preheat oven to 200 degrees
- 1 cup sesame seeds
- 4 skinless fillets like black sea bass or red snapper, 6 ounces each
- Salt and freshly ground black pepper
- 3 tablespoons neutral oil, like corn or canola
- 2 tablespoons butter
- 1 tablespoon peeled and minced fresh ginger
- 2 tablespoons soy sauce.