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Recipes
Salami Crisps with Sour Cream and Basil
By jenlin
Preheat the oven to 325 degrees F
- 24 (1/8-inch to 1/4-inch) slices Italian dry Genoa salami (about 4 ounces)
- 1/3 cup sour cream
- 3 tablespoons thinly sliced fresh basil leaves
Meaty Bursting Intestines
By jenlin
Preheat the oven to 325 degrees F
- One 3-pound boneless pork butt
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 cups mild tomatillo salsa
- 1 cup chicken broth
- Two 15-ounce cans white beans, drained and rinsed
- 1/2 cup packed fresh cilantro leaves, roughly chopped
- All-purpose flour, for dusting work surface
- One 13.8-ounce package pizza dough
- 3/4 cup shredded Monterey Jack cheese
- 1 large egg
- 1 tablespoon tomato paste
Crab Hush Puppies with Cilantro-Jalapeno Dip
By jenlin
Special equipment: a deep-frying thermometer and a 1-inch ice cream scoop For the crab hush puppies: In a medium b...
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 1 teaspoon garlic powder
- 1 1/2 cups buttermilk
- 1 large egg
- 8 ounces jumbo lump crab
- 3 scallions, white and light green parts only, thinly sliced (reserve the dark green parts for the dip)
- Canola oil, for frying
- Sea salt, for sprinkling
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Reserved dark green parts of 3 scallions, chopped
- 1/2 jalapeno, seeds and membrane removed, chopped
Grilled Corn-and-Butter Bean Salad
By jenlin
Southern Living JULY 2012
- 1 (16-oz.) package frozen butter beans*
- 4 ears fresh corn, husks removed
- 1 large red onion, cut into thick slices
- 1 large red bell pepper, cut into thick rings
- 3/4 cup mayonnaise
- 3 tablespoons chopped fresh basil
- 1 garlic clove, pressed
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground pepper
- 1 cup halved grape tomatoes
German Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread
By jenlin
Preheat a grill for direct grilling
- 10 ounces sharp white Cheddar, shredded (about 2 1/2 cups)
- 6 ounces Gruyere, shredded (about 2 cups)
- 2 ounces smoked Gruyere or Swiss, shredded
- Scant tablespoon cornstarch
- 1 cup strained cooking liquid from Beer-Simmered Bratwursts, recipe follows
- 2 tablespoons spicy brown mustard, plus more for serving
- A few drops hot sauce
- Kosher salt and freshly ground black pepper
- 1 pound slab bacon, rind removed, sliced about 1-inch thick
- 1 pound cremini mushrooms, caps only
- 1/3 tablespoon canola oil
- Six to eight 2-inch-thick slices high-quality German rye bread
- Beer-Simmered Bratwurst, recipe follows
- Sweet and hot German mustards, for serving
- Special equipment: fondue pot and skewers
- 6 cups German light ale
- 1 tablespoon caraway seeds
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 3 large onions, unpeeled, roughly chopped
- 2 whole cloves garlic, smashed
- One 3-inch piece fresh ginger, peeled and chopped
- 3 pounds precooked bratwurst, pricked with a fork
- 2 tablespoons canola oil
Ham Mini Quiches
By jenlin
Preheat the oven to 350 degrees F
- Cooking spray, for the muffin tin
- 1 tablespoon butter
- 1 onion, chopped
- 1/4 cup half-and-half
- 6 large eggs
- Hot sauce, as needed
- Kosher salt and freshly ground black pepper
- 4 thin slices deli ham, chopped
- 1 cup grated pepper Jack cheese
- 1/3 cup sour cream
- Thinly sliced chives, for garnish
Cherry Tomato Gratin
By jenlin
Preheat the oven to 400 degrees F
- 3 pints cherry or grape tomatoes, halved
- 1 1/2 tablespoons plus 1/4 cup good olive oil
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper
- 3 large garlic cloves, peeled
- 1/3 cup chopped fresh flat-leaf parsley
- 2 cups coarse bread cubes from a country bread
Southern-Fried Sweet Onion Rings
By jenlin
Heat oil in a large heavy pot
- 1 to 2 quarts peanut or other frying oil, such as canola
- 1 1/2 cups all-purpose flour
- 1 1/2 cups finely ground cornmeal
- 1/2 cup cornstarch
- 1/4 teaspoon cayenne pepper
- 1 egg
- 1 cup buttermilk
- 2 large Vidalia or other sweet onions, sliced 1/4-inch thick
- Kosher salt
Sheetpan Sausage Supper
By jenlin
Preheat the oven to 375 degrees F
- 1 pound trimmed whole Brussels sprouts
- 3 parsnips, cut into 1/4-inch slices
- 3 sweet potatoes, cut into wedges
- 2 red onions, cut into quarters
- 3 tablespoons olive oil
- 1/2 teaspoon dried sage
- Sprinkle of kosher salt
- Sprinkle of freshly ground black pepper
- 12 Italian sausages
Tuscan Lemon Chicken
By jenlin
Sprinkle the chicken with 1 teaspoon salt on each side
- 1 (3 1/2-pound) chicken, flattened - cut out backbone and remove breast bone after flattened.
- Kosher salt
- 1/3 cup good olive oil
- 2 teaspoons grated lemon zest (2 lemons)
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon minced garlic (3 cloves)
- 1 tablespoon minced fresh rosemary leaves
- Freshly ground black pepper
- 1 lemon, halved