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Recipes
Roasted Asparagus and Prosciutto
By jenlin
Preheat the oven to 400 degrees
- 1 pound fresh asparagus (not too thin)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 6 large slices prosciutto
- 1 1/2 tablespoons unsalted butter
- 3 extra-large eggs
- Easy Hollandaise Sauce, recipe follows
- 2 extra-large egg yolks, at room temperature
- 1 1/2 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- 6 tablespoons (3/4 stick) unsalted butter
Decadent Pecan Pie
By jenlin
Heat oven to 375°F. In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand b...
- 2/3 cup sugar
- 1/3 cup butter or margarine, melted
- 1 cup corn syrup
- 1/2 teaspoon salt
- 3 eggs
- 1 cup pecan halves or broken pecans
Lunch Kiddie Kebab
By jenlin
Special equipment: six 8-inch wooden skewers Assemble 4 double-decker peanut butter and jelly sandwiches, with a...
- 12 slices sandwich bread
- 1/2 cup creamy peanut butter
- 1/2 cup strawberry jelly
- 1 banana, thinly sliced (24 slices)
- 24 blackberries
Remoulade Sauce for Seafood
By jenlin
Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a...
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons sweet relish
- 1 teaspoon seafood seasoning
- 1 teaspoon chopped fresh tarragon
- Dash white vinegar
- Zest and juice of 1 lemon
- 1/2 shallot, finely minced
- Kosher salt, if needed
- Cracked black pepper
Lemon and Cheese Peas
By jenlin
In a pan on medium-low heat, add the olive oil (or butter), garlic and lemon zest
- 1/2 1/2 1/2 cup (8 tablespoons) olive oil or salted butter
- 2 2 2 cloves garlic, minced or grated on a rasp grater
- 1 Zest and juice of 1 lemon
- 4 4 4 tablespoons fresh thyme leaves, gently chopped
- Kosher salt and freshly ground black pepper
- 4 4 4 cups fresh spring, English or snow peas
- 8 to 12 8 to 12 12 ounces shaved or grated Pecorino-Romano cheese
Smoked Salmon Cucumber Bites
By jenlin
In a small bowl, mix together the sesame seeds, poppy seeds, onion flakes, garlic flakes, black pepper and 1/2 teas...
- 2 teaspoons toasted sesame seeds
- 2 teaspoons poppy seeds
- 1 teaspoon dried onion flakes
- 1 teaspoon garlic flakes
- 1 /2 teaspoon coarsely ground black pepper
- 1 1/2 teaspoons flaked sea salt
- 1 /4 cup sour cream
- 1 tablespoon minced fresh dill, plus whole sprigs, for garnish
- 1 lemon, zested
- 1 large English cucumber
- One 4-ounce package sliced smoked salmon
Roasted Asparagus with Prosciutto, Pine Nuts and Shaved Parmesan
By jenlin
Preheat the oven to 350 degrees F
- 24 medium-thick asparagus spears (about 2 pounds), trimmed and peeled
- 5 slices prosciutto, cut into 1/4-inch strips
- 1/2 cup shaved Parmesan
- 1/4 cup pine nuts
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Patatas Bravas
By jenlin
For the sherry-saffron aioli: Combine the sherry vinegar and saffron threads in a small bowl and let sit for 5 minu...
- 2 tablespoons sherry vinegar
- 1/2 teaspoon saffron threads
- 1 1/2 cups mayonnaise
- 1 tablespoon roughly chopped shallot (1/2 small shallot)
- 1 teaspoon anchovy paste
- 1 clove garlic, smashed
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 1/4 cup finely chopped shallot (1 large shallot)
- 1 tablespoon minced garlic (2 to 3 cloves)
- 1 tablespoon tomato paste
- Kosher salt
- On 26-ounce box chopped tomatoes
- 1/2 teaspoon red pepper flakes
- 3 pounds baby red and yellow potatoes
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 2 tablespoons chopped fresh parsley
- Sweet Spanish paprika, for garnish
Summer Succotash
By jenlin
Heat a grill pan over medium-high heat
- 4 ears corn, shucked
- 2 tablespoons extra-virgin olive oil
- 1 cup diced Spanish onion
- 1 clove garlic, minced
- 2 cups fresh or defrosted frozen lima beans
- 2 cups diced heirloom tomatoes
- 1 1/2 tablespoons butter, at room temperature
- 1 1/2 tablespoons mayonnaise
- Juice of 1 lime
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh basil, cut into chiffonade
- 2 tablespoons grated Pecorino-Romano cheese
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh mint, cut into chiffonade
- 1 teaspoon smoked paprika
Spanish Patatas Bravas
By jenlin
For the sherry-saffron aioli: Combine the sherry vinegar and saffron threads in a small bowl and let sit for 5 minu...
- 2 tablespoons sherry vinegar
- 1/2 teaspoon saffron threads
- 1 1/2 cups mayonnaise
- 1 tablespoon roughly chopped shallot (1/2 small shallot)
- 1 teaspoon anchovy paste
- 1 clove garlic, smashed
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 1/4 cup finely chopped shallot (1 large shallot)
- 1 tablespoon minced garlic (2 to 3 cloves)
- 1 tablespoon tomato paste
- Kosher salt
- On 26-ounce box chopped tomatoes
- 1/2 teaspoon red pepper flakes
- 3 pounds baby red and yellow potatoes
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 2 tablespoons chopped fresh parsley
- Sweet Spanish paprika, for garnish