Jenlin's profile page
Recipes
Shrimp and Sausage Cheesecake with Tomato Sauce
By jenlin
1. Mix breadcrumbs and Parm cheese, add melted butter and mix well
- 1 1/3 Cup Panko Bread Crumbs
- 1 cup Parmesan Cheese
- 4 oz. unsalted butter (melted…slowly – don’t let it break)
- 1 ½ pounds Cream Cheese – softened
- 4 eggs
- 2/3 cup Heavy Whipping Cream
- 2/3 Cup Smoked Gouda Cheese (Grated)
- 1 Medium Onion (diced)
- ½ ea. Green Bell Pepper finely diced
- ½ ea. Yellow Bell Pepper finely diced
- ½ ea. Red Bell Pepper finely diced
- 3/4 pound Andouille or smoked sausage
- 1/4 cup Can Green Chili Peppers diced - 4 ounce can
- 1 Pound Gulf Shrimp diced
- Pinch of Salt
- ½ Tbs. Fajita Majic (or any other Southwest Fajita Seasoning)
- ½ Tbs. Chipotle powder
- Sauce
- 1 tsp. olive oil
- 1 tbl garlic, minced
- 1 tbl shallots, minced
- 8 Roma tomatoes peeled seeded & diced (or 2 cans of diced tomatoes)
- 1/2 tsp. Creole seasoning
- 3 tbl Creole mustard (Zatarains)
Un-fried Pickles
By jenlin
Directions Place an oven rack in the middle position and preheat the oven to broil
- Nonstick cooking spray, for the cooling rack
- 2 large eggs
- 1/3 cup all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce, such as Tabasco
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- One 16-ounce jar sliced dill pickles
- Ranch Dressing
Pimento Cheese in Endive Cups
By jenlin
Set a small nonstick skillet over medium heat
- 1 /3 cup mini pepperoni slices
- One 8-ounce block cream cheese, softened
- 1 cup shredded Italian cheese blend
- 1 /2 cup grated Pecorino-Romano cheese
- 2 tablespoons pesto
- 1 teaspoon crushed red pepper flakes
- 1 /2 teaspoon kosher salt
- 1 /4 cup fresh basil leaves, roughly chopped
- One 4-ounce jar diced pimentos, drained
- 6 heads endive, leaves separated
- One 2.25-ounce can sliced black olives, drained, for garnish
- Fresh flat-leaf parsley, for garnish
Crab and Shrimp Louis
By jenlin
Place eggs in a saucepan and cover with cold water
- 4 eggs
- 1 head iceberg lettuce, shredded
- 1/4 cucumber, thinly sliced
- 1/2 pound crabmeat
- 8 ounces cooked shrimp
- 1 avocado - peeled, pitted and sliced
- 8 cherry tomatoes, halved
- 2/3 cup mayonnaise
- 1/3 cup hot chile sauce or ketchup and horshradish
- 2 tablespoons sweet pickle relish
- salt and pepper to taste
- 1 tablespoon chopped fresh parsley
- 1 lemon - cut into wedges, for garnish
BBQ Potato Salad
By jenlin
For the potatoes: Put the potatoes in a pot with cold water and add the salt
- 3 3 3 pounds baby Yukon gold potatoes
- 2 2 2 tablespoons kosher salt
- 8 8 8 slices thick-cut bacon
- 1/2 1/2 1/2 cup red wine vinegar
- 1 to 2 1 to 2 2 tablespoons honey
- 1 1 1 teaspoon red chile flakes
- 1 1 1 teaspoon dried dill
- 1 1 1 small red onion, thinly sliced
- 3/4 3/4 3/4 cup mayonnaise
- 1/4 1/4 1/4 cup BBQ sauce
- 2 2 2 tablespoons whole-grain mustard
- 1 to 2 1 to 2 2 tablespoons apple cider vinegar
- 1 1 1 teaspoon freshly ground black pepper
- 3 3 3 dashes Worcestershire sauce
- 1 1 1 pinch of kosher salt
- 1/2 1/2 1/2 cup fresh parsley leaves
BBQ Salmon Cobb Salad
By jenlin
Preheat the oven to 400 degrees F
- Two 6-ounce salmon fillets
- Kosher salt and freshly ground black pepper
- 1/4 cup barbecue sauce, homemade or your favorite store-bought
- 2 ears corn
- 2 tablespoons olive oil
- 3 cups watercress
- 3 cups chopped romaine
- 1 cup grape tomatoes, sliced in half
- 1 cup croutons, store-bought or homemade
- 5 slices cooked bacon, chopped
- 2 hard-boiled eggs, chopped
- 1 avocado, cut into cubes
- Ranch Dressing, recipe follows
- 1 cup mayonnaise
- 1/2 cup plain yogurt
- 1/4 cup buttermilk
- 2 tablespoons minced fresh chives
- 2 tablespoons minced fresh flat-leaf parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Easy Fruitcake Cookies
By jenlin
Preheat the oven to 300 degrees F
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) butter, room temperature
- 1/2 cup packed light brown sugar
- 2 large eggs, lightly beaten
- 1/4 cup whole milk
- 3 1/2 cups coarsely chopped pecans
- 1 cup candied cherries, chopped
- 3 slices candied pineapple, chopped
- Half of a 15-ounce box golden raisins, chopped
Blue Crab Beignets
By jenlin
Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt
- 1/2 small shallot, finely chopped
- 6 ounces fresh blue crabmeat, picked over
- 1/2 cup mascarpone
- 1 Tablespoon finely chopped fresh chives
- Kosher salt
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 1 Tablespoon baking powder
- 1/2 teaspoons kosher salt plus more
- 1 cup amber lager
Limoncello Bread Pudding
By jenlin
For the bread pudding: Whisk together the half-and-half, limoncello, granulated sugar, vanilla, lemon zest, salt an...
- 2 cups half-and-half
- 1/4 cup limoncello
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon finely grated lemon zest
- 1/8 teaspoon kosher salt
- 3 large eggs
- Unsalted butter, for buttering the casserole dish
- 5 cups cubed challah (about 8 ounces)
- 1/3 cup confectioners' sugar
- 1 tablespoon limoncello
- 1 teaspoon finely grated lemon zest
Lobster Roll
By jenlin
Cut the lobster meat in a large dice and add it to the warm Beurre Blanc
- One 1-pound lobster, cooked
- Beurre Blanc, warmed, recipe follows
- 2 pinches chopped chives
- Softened unsalted butter
- 4 split-top hot dog rolls or 4 thick slices brioche
- Celery leaves, for garnish
- 1/2 cup white wine vinegar
- 1/4 cup diced shallots (2 shallots)
- 1 small bay leaf
- 1/2 teaspoon crushed black peppercorns
- 1/4 cup heavy cream
- 1/2 pound (2 sticks) unsalted cold butter, cubed
- Pinch kosher salt
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 cup finely chopped celery