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Recipes
Lamb with Mint Chimichurri
By jenlin
Preheat the oven to 450 degrees F
- One 4-pound boneless leg of lamb, trimmed of excess fat, at room temperature
- 3/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 3/4 cup fresh mint leaves
- 3/4 cup fresh parsley leaves
- 1/4 cup fresh oregano leaves
- 2 cloves garlic
- 1 serrano pepper, stem removed
- 3 tablespoons lime juice
Chicken Wings -Hoisin-and-Honey
By jenlin
Preheat oven to 375 degrees F
- 16 chicken wings (about 3 pounds)
- 1/2 cup hoisin sauce
- 1/4 cup honey
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- Sesame seeds, toasted
- Sliced green onions
Grilled Lamb Sausage with Goat Cheese, Heirloom Tomatoes, Olives and Herbs
By jenlin
For the vinaigrette: Whisk the vinegar, lemon juice, shallots, mustard and honey in a bowl
- 2 tablespoons aged sherry vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely diced shallot
- 2 teaspoons Dijon mustard
- 1 teaspoon California clover honey
- Kosher salt and freshly ground black pepper
- 1/3 cup California extra-virgin oil
- 1 pound fresh lamb sausages, such as Northern California lamb sausages
- Canola oil, for brushing
- Kosher salt and freshly ground black pepper
- 1/2 cup assorted black olives, pitted and halved
- 1/4 cup fresh parsley leaves, roughly chopped
- 1/4 cup whole toasted pistachios, chopped
- 8 ounces California soft goat cheese, cut into pieces
- 6 ounces baby mixed organic greens
- 1/2 small red onion, thinly sliced
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh tarragon
Shrimp-and-Ravioli Lasagna
By jenlin
Southern Living JANUARY 2010
- 1/4 cup vegetable broth*
- 1 (15-oz.) jar alfredo sauce
- 1 (6-oz.) package fresh baby spinach, thoroughly washed
- 1/2 cup refrigerated pesto sauce
- 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
- 1 pound peeled, coarsely chopped cooked shrimp
- 1 cup (4 oz.) shredded Italian six-cheese blend
- 1/8 teaspoon paprika
Lobster Pot Pie
By jenlin
Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, ...
- 1 1/2 cups chopped yellow onion (1 large onion)
- 3/4 cup chopped fennel (1 fennel bulb)
- 1/4 pound unsalted butter
- 1/2 cup all-purpose flour
- 2 1/2 cups fish stock or clam juice
- 1 tablespoon Pernod
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 3/4 pound cooked fresh lobster meat
- 1 1/2 cups frozen peas (not "baby" peas)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced flat-leaf parsley
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 8 tablespoons cold fresh lard, diced (1/4 pound)
- 8 tablespoons cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
Sausage Stew
By jenlin
In a large, heavy-bottomed Dutch oven, heat 1 tablespoon olive oil over medium-high heat
- 3 tablespoons olive oil, divided
- 8 good-quality sausages (Italian style if possible)
- 1 onion, sliced into thin half-moons
- 1 carrot, finely chopped
- 1 stick celery, finely chopped
- Kosher salt and freshly cracked black pepper
- 4 cloves garlic, roughly chopped
- 2 sprigs fresh rosemary, finely chopped
- 8 new potatoes, halved or quartered, skin on
- One 28-ounce can peeled plum tomatoes
- Two 15-ounce cans butter beans, drained and rinsed
- Sugar to taste
- Crushed red pepper flakes, to taste
- One 5-ounce bag baby spinach
- 10 fresh basil leaves, cut into chiffonade
- Zest of 1 lemon
- Rosemary and Cheddar Soda Breads, recipe follows, for serving
Pinata Cupcakes
By jenlin
Special equipment: a 1/2-inch round cutter Bake 24 cupcakes according to the box instructions
- 1 box chocolate cake mix
- 3 cups sweetened shredded coconut
- Yellow, red and blue food coloring
- 1/2 cup mini candy-coated chocolates, such as mini M and M's
- 1/2 cup mixed small fruit-flavored candies, such as Nerds
- 1/2 cup rainbow nonpareil sprinkles
- 1/2 cup jumbo rainbow nonpareil sprinkles
- 2 to 3 cups your favorite vanilla frosting or two 16-ounce containers store-bought vanilla frosting
Raspberry-Lime Gin and Tonic
By jenlin
Add the raspberries, gin and lime juice to a shaker with ice and shake to blend
- 1/4 cup raspberries, plus a few more, for garnish
- 2 ounces gin
- 1 ounce lime juice, plus 1 slice lime, for garnish
- 4 ounces tonic
Mother's Ruin
By jenlin
Directions Put the passion fruit puree, rum and Simple Syrup in a cocktail shaker, add large ice cubes, shake vigo...
- 1 ounce passion fruit puree
- 1/2 ounce dark rum
- 1/2 ounce Simple Syrup, recipe follows
- 4 ounces champagne
- Rose petal, for garnish
- 1 cup sugar
Crabmeat Boule
By jenlin
Combine butter, cream cheese, and Brie in a saucepan, and melt over low heat
- 1 boule, top sliced off and hollowed out
- 1 pound crabmeat
- 1 stick unsalted butter
- 3 ounces cream cheese
- 3 ounces Brie
- Juice of 1 lemon
- 1-2 TB sherry
- 1-2 TB chopped red pepper
- 1 TB chopped green onions
- 1 TB fresh minced parsley
- Hot paprika and seafood seasoning