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Recipes
Port Reduction
By jjadin
Recommended over pear sorbet
- 3 1/4 cups ruby port
- 1 cup sugar
Black Bean and Bell Pepper Salad
By jjadin
Make a day in advance. Marinating brings out flavor
- Vinaigrette
- 1/2 cup water
- 16 dates (about 4 ounces), pitted, finely chopped
- 1/2 cup fresh lime juice
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons dried oregano
- 4 teaspoons honey
- 4 teaspoons ground cumin
- 4 teaspoons ground coriander
- Salad
- 4 15-ounce cans black beans, rinsed, drained
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh parsley
Best Fruits with Mint Tea Syrup
By jjadin
Place all the mint tea syrup ingredients in a heatproof bowl or teapot and pour over 1 cup boiling water
- 1 kg seasonal fruit (cantaloupe, strawberries, pineapple, figs and watermelon), seeded, skinned, cored and chopped as necessary
- MINT TEA SYRUP
- 1 cup mint leaves, torn
- 2 peppermint tea bags
- 1 Tbsp honey
- 1 Tbsp sugar
- 1 cinnamon stick
Tilapia Sammies with Citrus Honey Slaw
By jjadin
Preheat oven to 400, or the broiler to high
- 4 tilapia fillets, 6-8 ounces each
- 3 limes, 1 of them zested
- salt and pepper
- all-purpose flour for dredging
- 2 eggs, lightly beaten
- 1/2 sleeve of saltine crackers, ground up in the food processor (about 2 cups of crumbs)
- 2 tsp smoked paprika
- 1 tbsp seafood seasoning
- 2 tbsp plus 1/4 c EVOO
- 4 whole-wheat hoagie rolls, split in half lengthwise
- 1 c sour cream
- 1 chipotle in adobo, seeded and finely chopped, plus 1 tsp or so of the adobo sauce
- 2 tsp hot sauce
- 3 tbsp honey
- 16 oz bag of slaw salad mix
- 1 head bibb or romaine lettuce, core removed, leaves separated and cleaned
- 1 large beefsteak tomato, thinly sliced
- 1 ripe haas avocado, sliced
- 1 small red onion, sliced
- 1 deli pickle, thinly sliced lengthwise
Corn Saute with Ginger, Garlic, and Fresh Cilantro
By jjadin
Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium hea...
- 2 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 3/4 cup thinly sliced scallions (white and light-green parts, from 1 large bunch)
- 1 tsp. kosher salt; more to taste
- 2 slightly heaping cups fresh corn kernels (from 4 medium ears)
- 2 Tbs. minced fresh ginger
- 2 to 3 tsp. minced garlic
- Scant 1 tsp. minced serrano chile (include the ribs and seeds for a spicier dish)
- 2 Tbs. chopped fresh cilantro
- One -half lime
- Freshly ground black pepper
Goat Cheese and Leak Galette
By jjadin
Position rack in top third of oven; preheat to 450°F
- 1/3 cup dry white wine
- 1 tablespoon butter
- 2 cups sliced leeks (white and pale green parts only)
- 2 tablespoons chopped fresh marjoram or 1 1/2 teaspoons dried
- 1 egg, beaten to blend
- 1 10-ounce tube refrigerated pizza crust dough
- 4 ounces soft fresh goat cheese (such as Montrachet), crumbled
Slow-Roasted Summer Tomatoes
By jjadin
Heat the oven to 350°F. Line a 12x17-inch rimmed baking sheet or two 9x12-inch rimmed baking sheets with foil
- Tbs. plus 1 cup extra-virgin olive oil
- 4-1/2 to 5 lb. medium-large ripe beefsteak tomatoes (about 12), stemmed but not cored
- Kosher salt
- Granulated sugar
- Scant 1 Tbs. balsamic vinegar
- 3 to 4 cloves garlic, very thinly sliced
- 2 Tbs. fresh thyme leaves
Pasta with Tuna-Tomato Herb Sauce
By jjadin
Place a large pot of water over high heat and bring it to a boil
- 1 pound medium shell pasta
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 to 3 cloves garlic, finely chopped or grated
- 2 tablespoons anchovy paste or 4 to 5 anchovy filets
- 1 pound fresh tuna steaks, chopped into small pieces
- 1 pint cherry tomatoes
- 1/2 cup white wine
- Zest and juice of 1 lemon
- 1 sprig rosemary
- 1/4 cup (about half a handful) flat-leaf parsley, chopped
- 1/4 cup (about half a handful) chopped basil, chopped
- Salt and ground black pepper
Vanilla Bean Caramel
By jjadin
Put the sugar into a saucepan
- 2 cups sugar
- 1/4 cup unsalted butter
- 1 1/4 cups heavy cream
- 1 vanilla bean, split lengthwise
- pinch of kosher salt
Black Bean Hummus
By jjadin
Combine first 9 ingredients in processor until smooth
- 2 15-ounce cans black beans, rinsed, drained
- 3/4 cup tahini (sesame seed paste)*
- 1/4 cup fresh lemon juice
- 1/4 cup (packed) chopped fresh cilantro
- 4 green onions, sliced
- 2 tablespoons olive oil
- 2 large garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- Pita bread rounds, cut into triangles