Jkenb's profile page
Recipes
Agent Orange Habanero Pepper Sauce
By jkenb
Saute the onions and garlic in oil until soft; add the carrots with a small amount of water
- 12 habanero peppers, stems removed
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/2 cup chopped carrots
- 1/2 cup distilled vinegar
- 1/4 cup lime juice
Spicy Parmesan-Pistachio Cheese Straws
By jkenb
Line 2 baking sheets with parchment paper
- 1 1/2 cups grated Parmesan cheese
- 1/2 cup chopped toasted pistachios
- 1 tablespoon ground black pepper
- 1 teaspoon cayenne pepper
- 1/2 teaspoon coarse sea salt
- 17.3-ounce package frozen puff pastry, thawed (each package contains 2 sheets)
- 1 large egg, lightly beaten
- In a medium bowl, combine the Parmesan, pistachios, black pepper, cayenne pepper and salt.
Kemp's Chocolate Peanut Butter Fudge
By jkenb
Line an 8-inch square baking pan with nonstick foil
- 1/3 cup semisweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup butter, cut into chunks
- 1 (10 ounce) package peanut butter chips
- 1/8 teaspoon salt
Oven-Roasted Mahi-Mahi
By jkenb
Preheat oven to 450. Bring fish to room temperature; rinse and pat dry
- 6-8 mahi-mahi steaks or fillets
- 1/4 cup olive oil
- 1/4 cup Savory Spice Shop Hidden Cove Lemon Garlic Blend
- Lemon and/or lime quarters
Fried Rice
By jkenb
Wash and finely chop the green onion
- 1 – 2 green onions, as desired
- 2 large eggs
- 1 teaspoon salt
- Pepper to taste
- 4 tablespoon oil for stir-frying, or as needed
- 4 cups cold cooked rice
- 1 – 2 tablespoons light soy sauce or oyster sauce, as desired
Center Cut Tenderloin Roast
By jkenb
Preheat the oven to 250 degrees F
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon freshly ground cumin
- 1 to 1 1/4-pound tenderloin roast cut from the center of the whole tenderloin
- 1 teaspoon vegetable oil
Cauliflower and Broccoli Gratin
By jkenb
A topping of cheese sauce and buttery bread crumbs transforms everyday vegetables into a special occasion treat
- 5 cups cauliflower florets (about 2 pounds)
- 5 cups broccoli florets (about 1 3/4 pounds)
- 2 cups whole milk
- 1/4 cup plus 1 Tablespoon butter, divided
- 1/3 cup all-purpose flour
- 2 teaspoons dry mustard
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Dash cayenne pepper
- 1/2 cup panko
- 2 cups shredded Gruyere, Comte or Manchego Cheese, divided
Fried Smashed Potatoes
By jkenb
1. Place potatoes in a large saucepan and cover with at least 1 inch of water
- 12 small red potatoes (1-1/2 to 2 inches in diameter; 1-1/2 to 2 pounds total)
- 1 teaspoon salt
- 1/4 cup olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
Chipotle Barbecue Porky Pappardelle
By jkenb
Bring a large saucepan of salted water to a boil
- 12 oz. pappardelle pasta
- 1/2 Tbsp. olive oil
- 1 cup prepared barbecue sauce
- 1 chipotle in adobo sauce
- 1 tsp. adobo sauce
- 1 tsp. lime juice
- 1 lb. pork loin cutlets (or other lean cut of pork)
- 1 Tbsp. canola oil
- 1 medium yellow onion, diced
- 1 red bell pepper, cored and diced
- Sour cream
- Chopped fresh chives
Curried Coconut Chicken
By jkenb
1. Season chicken pieces with salt and pepper
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
- 1 teaspoon salt and pepper, or to taste
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1/2 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 (14 ounce) can coconut milk
- 1 (14.5 ounce) can stewed, diced tomatoes
- 1 (8 ounce) can tomato sauce
- 3 tablespoons sugar