Best 6 Jenkins Recipes

POTTED SHRIMP

Steps:

• Bring two quarts of water to a rolling boil. Add shrimp, return to the boil and cook briefly, no more than 2 minutes or until shrimp are just cooked through. Remove from heat, drain and run shrimp under cold water to halt the cooking. Set aside to cool. When cool enough to handle, peel shrimp and discard shells.
• Heat two tablespoons of the butter in a pan and saute sliced leek very gently until soft. Place in the bowl of a food processor, add peeled shrimp, dill and remaining butter. Process until well blended. Add half the lemon juice, a little salt and pepper, process again and taste. Add remaining lemon juice and more salt and pepper if necessary.
• Serve immediately, with crisp toast fingers or slices of crusty bread.

STRAWBERRY SHORTCAKE

Steps:

• Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
• Preheat oven to 450 degrees.
• Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
• Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
• Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
• Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
• Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

JAMAICAN JANGA

Steps:

• In a small nonreactive saucepan, prepare a marinade, using all the ingredients except the shrimp. Heat the marinade over a medium flame until it boils.
• Place the cleaned shrimp in a crock. Pour the boiling marinade over the shrimp. Cover the crock and store it in the refrigerator for at least 12 hours before serving. Serve chilled.

BLUEBERRY CAKE WITH STREUSEL TOPPING

Steps:

• Place the dry streusel ingredients in the bowl of a food processor. Drop in the butter, and pulse until small crumbs form. (This can also be done in a bowl with a pastry blender.) Set aside.
• Preheat the oven to 375 degrees. Oil an 8-inch square pan.
• To prepare the cake batter, cream the softened butter in a large mixing bowl. Add the sugar a little at a time, and beat until the mixture is light and fluffy. Add the egg, and beat well.
• Sift together the flour, cornstarch, baking powder and salt. Add the vanilla extract to the milk. With the mixer on low speed, add the sifted dry ingredients to the butter mixture, alternating with the milk and vanilla mixture. Next, turn off the mixer, add the blueberries, and stir in by hand.
• Spread the batter evenly in the oiled cake pan. Spoon the streusel topping evenly over the batter, place in the oven, and bake for 40 to 45 minutes, or until a toothpick comes out clean from the center of the cake. Let the cake cool for 15 minutes, then cut into squares, and serve warm.

GRILLED MARINATED PORK LOIN

Steps:

• Place the pork roast in a glass bowl. Combine the remaining ingredients and pour over the roast to coat thoroughly. Refrigerate, covered, at least 12 hours.
• Forty-five minutes before cooking, light the charcoal fire.
• When the coals are medium-hot, remove the roast from the marinade (reserve the marinade), dry with paper towels and grill, turning frequently, for 10 minutes. Cover the grill with its hood or a makeshift lid of tin foil and roast for 20 minutes, basting frequently, or until a thermometer inserted into the thickest part of the loin reads 110 degrees.
• Remove the roast from the grill. Cut into one-inch-thick slices. Coat the slices with the remaining marinade. Grill uncovered four to five minutes on each side, until cooked but still juicy. Serve immediately.

ARISTA (TUSCAN ROAST PORK)

Steps:

• Crush garlic with a knife blade, and mince finely together with rosemary and salt. Using the point of a small knife, pierce the pork in a dozen or more places and stuff a little of the garlic mixture into each opening. Rub leftover garlic over the pork. Set aside for several hours, or refrigerate until ready to cook.
• Heat oven to 350 degrees. Place pork on a rack in a baking pan, and spoon 3 or 4 tablespoons olive oil over the surface. Place in the preheated oven, and roast, allowing 25 minutes per pound. Halfway through, turn the roast to brown evenly. Thirty minutes before the roast is done, turn it again, and increase the oven temperature to 450 degrees to brown well.
• When pork has been roasted, remove from the oven, and allow to rest for at least 10 minutes before carving. It can be served warm, at room temperature or even cold, with a puree of white beans.