Breakfast- Sausage Muffin with Raspberry Jelly

I haven't been to McDonald's in over 10 years but I was craving a Sausage McMuffin. So...... I decided to make it myself. My husband was quite pleased to wake up to Breakfast in bed to an "Inspired" Sausage McMuffin. This recipe is easy to do and also fun to make. I'm not sure if I am the only one but I always put my jelly inside the muffin. Jelly and sausage together is delicious just like sausage and maple syrup. My husband tends to think that the jelly was not intended for the Mcmuffin. However, why would they offer jelly at McDonalds. Am I the only one that is far gone on this?? LOL

Ingredients:

1 can of Pillsbury Biscuits
1 package Jimmy Dean's sausage patties
3 eggs
1/4 cup heavy cream
Jelly of your choice (raspberry, grape, or strawberry)


Directions:

1. Bake biscuits in the oven. Follow directions on biscuit can. Once baked, slice in half.

How to Scramble eggs
Use medium low to low heat
2. Crack eggs into a bowl and add cream. Whisk until well combined. Melt 1/2 tsp butter into skillet. Pour in beaten eggs. Do not disturb egg until 20 seconds have passed. Continue cooking to the consistency you desire. (I prefer mine scrambled soft)

3. Cook sausage patties in skillet on medium low heat until sausage is cooked thoroughly.

4. With a butter knife slice biscuits in half and spread jelly on both sides of the biscuit. Then place egg and sausage inside the muffin

Orecchiette Pasta with Lamb Ragu- New Recipe from Jasmine's Kitchen

Jasmine's Kitchen Lamb Ragu

Ingredients
3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
.75 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1 tablespoon tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
1 1/4 cups chicken stock or low-sodium broth
2 cups orecchiette pasta
1 tablespoon unsalted butter
2 tablespoons chopped min
1 cup Porcini mushrooms sliced
2 Tbsp garlic salt
2 bay leafs
4 garlic minced
freshly ground pepper

Garnish: Basil Sprigs and Grated Peccorino Reggiano Cheese

Directions

In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion, garlic, mushrooms and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with garlic salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bay leafs and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 40 to 45 minutes.
In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, sprig of basil and shaved peccorino reggiano cheese.

Shabu Shabu House- Downtown LA

Shabu Shabu

Shabu Shabu House is located in Little Japan Downtown, LA.

The first time I had Shabu Shabu was in San Francisco 10 years ago with my high school/college boyfriend and we had no clue what we were eating or doing. Since then I have been to several Shabu Shabu restaurants and have become a lot better at mastering the ultimate shabu shabu bite.
For those that are curious about Shabu Shabu, Shabu Shabu is a dish prepared by submerging a very thin slice of beef into boiling water or dashi. You place your vegetables and meat in the boiling water or dashi for as little as 30 seconds depending how you like to eat your vegetables or meat and then dip into the dipping sauces. The dipping sauces that we had at Shabu Shabu were a peanut sauce and Shabu Shabu’s original ponzu sauce. I added soy sauce, green onion and fresh garlic to my dashi to give it more flavor. After I swished my meats around and boiled my vegetables I topped it with more fresh garlic and green onions after dipping it in both sauces.
I had so much fun that evening. I had no problem waiting 45 minutes for my seat. It only made my mouth water more as I watched everyone eat. LOL
Reservations are not taken over the phone.
There are only two options on the menu which is located on a piece of paper on the wall, A or B (small or large) 10 pieces of sliced beef or 16 slices.
As you all know…. I took the large.

Santa Barbara Shellfish Co.

After a long exhausting weekend of frying turkeys, I took a stroll down to Santa Barbara and let someone cook for me. Santa Barbara Shellfish Co. has been my ace in a hole for the past 7 years. I passed up Brunch at Bella's because it was $75 per person. Ummm.... I like caviar and all but I can't splurge like that during the recession/depression.
Santa Barbara Shellfish Co. is a charming restaurant that has been around for 25 years and is located on Santa Barbara's Stearns Wharf. If you are looking for tables to eat at, you won't get it here unless you eat outside. Indoor seating is all bar-esque. I believe it seats no more than 15 people at a time indoors.
When I first ventured to this place seven years ago alone it was perfect, I didn't look like the loner eating all by myself. :-) Instead I blended in with the crowd of anxious hungry eaters. Every time I go I always meet very nice people to chat with.
Note: Be prepared to get your hands dirty.
You can never go wrong eating here. I have tried many restaurants in Santa Barbara and by far this is my favorite. Whether you order dungeness crab (MY FAVORITE CRAB) or rock crab they always steam it to perfection. The crab is always sweet and never dry. All the crab and lobster are fresh from the aquarium. I always get the special with Caesar salad and clam chowder or lobster bisque. This time I ordered the lobster bisque and was not disappointed at all. A touch of fresh parsley goes a long way.
Before I eat any crab I always make my own dipping concoction which is
melted butter, lemon, salt, pepper and Tabasco sauce. Then, I am ready to crack away!! I also finish it with a cold corona with lime and salt. Yummm!

This place has always had my seal of approval. It's priced moderately and you always leave satisfied.

Thanksgiving Responses

While frying Turkeys all day Thanksgiving I was also connected to youtube helping out my subscribers baked their first Ham. I want to share with you some of my favorite responses that I received via email, text message and youtube. I am so happy that our Turkeys were successful and that my videos have not gone in vain. We had over 900 hits on Thanksgiving and more so heading into Christmas. Thank you all for letting Jasmine's Kitchen be apart of your holiday.


Travis JohnsonNovember 30 at 1:20pm
"I have to tell you the turkey was a HUGE hit!!!! It was so freakin good. The skin was crispy and the meat was juicy and not dry. I'm never going to eat turkey if it isn't fried like that. Thanks again for preparing such a delicious bird."Sent via Facebook Mobile

Fred P. November 30 at 1:34p.m.
"D turkey is the bomb. It was crispy & moist."
Sent via Blackberry

Responses From Youtube

Sent from Sparklle0913
"Omg, this was delicious!! You really helped me out alot on this, i followed your exact directions and each slice came out so sweet and great, everyone complimented my ham and i told them i learned it off you on youtube, thanks so much, this was a great help. Happy Holidays :)"

yessicababii
"that i did it it was so good thank you so much :)"

Happy Fried Turkey Day

What a truly exhausting but rewarding day for Jasmine's Kitchen. Preparations started four days prior for our Thanksgiving Creole Fried Turkey's. We fried our first turkey at 7:30 a.m. and fried our last at 5:30 p.m. Thanksgiving evening. Thanks to everyone for their orders and look forward to being apart of your holiday dinners in the future! This was our first Thanksgiving here in California in 7 years. The weather was perfect and so were our turkeys. Everything went without a hitch and each turkey was fried and flavored to perfection!

Providence- Los Angeles

Providence was nominated for BEST NEW RESTAURANT by the James Beard Foundation and has two michelin stars and... rightfully so. My friend and I believe this is the BEST restaurant in LA. Everything we ate was made to perfection. I started off with a great glass of Riesling Spatlese. It was a 2007 by ruben von buelwitz, kaselr nies'chen. It certainly opened my palate for my meal to come.
We were first given small appetizers (compliments of the chef) salmon with pepper corn and creme fraiche, wasabi marshmellow, cheese puff pastry and a cold carrot soup. This was only the beginning of my ultimate gourmet experience here at Providence.
The decor was beautiful with flowers scaving the walls. I love going to places where the decor inspires me to do something different to my home.
okay... back to the food..... lol
I ordered the Striped Bass with bone marrow. Can you say fork tender?? The bass melted in my mouth. The plate had the perfect amount of sauces to compliment the Bass and it did not over power the freshness of the fish.
My friend ordered the sea scallops from japan made with chanterelles and apple smoked bacon. The scallops were absolutely perfect and seared to perfection. The entire dish was comforting.
As an appetizer we ordered matsutake soup which had pork belly and pumpkin in it. DELISH!!! I am such a pork belly fan that you could probably put it in anything and I would love it.
For our dessert... we had the pineapple upside down cake with HORCHATA ice-cream. Wow! is all I can say. I'm not suppose to be having dairy right now but I had to. It was worth it. The chef could honestly sell this and make a fortune here in Los Angeles. I recommend this place for special occasions, dates, and nice business meetings.
5 stars!!!

This place is the ultimate culinary experience. It's not cheap but it's worth the price! $$$$. I want to Thank Stephanie (my foodie friend) for recommending this place to me. I can't wait to go back!

Dar Maghreb- Moroccan Food

I went to Dar Maghreb for a friends going away party. This place is asthetically beautiful. I have always enjoyed Moroccan restaurants. Moroccan cuisine is a mix of Arab, Moorish, Berber, Middle Eastern, Mediterrean and African influences.
There is nowhere to eat more comfortable than a Moroccan restaurant. Instead of sitting on chairs you sit on a carpeted floor or couches. I also recommend saving your appetite for the entire day before eating at a Moroccan restaurant. There are at least eight courses starting with lentil soup, cold salads, meats (lemon chicken, lamb or quail) pastilla, which is a light crispy phyllo dough pastry filled with chicken or pigeon, egg and nuts sprinkled with powder sugar and cinnamon, cous cous with meat kabobs, fruits, baklava and mint tea.
Another nice element is the belly dancers that come and entertain you during your meal. Their outfits/costumes are always sexy.
As I mentioned before this restaurant is aesthetically beautiful but I recommend Marrakesh which is located in Studio City on Ventura Boulevard. The food at Marrakesh is exceptionally better. What I found a little disturbing was that we were not given utensils. I know that Dar Maghreb was trying to take us back to the traditional way of eating Moroccan food but there was no way to portion the food without touching it with our hands which made our group over-hesitant to dig in and enjoy the food. Even after asking for forks and spoons they would only provide three when there was clearly a party of 10+ people.

Fisherman's Outlet-Downtown LA

A few months ago I was visiting a friend that lives in Downtown LA and we were suppose to eat here. Unfortunately we were too late so we ended up eating somewhere else. Last week I happen to be visiting clients near the area and decided to stop here for lunch.
I am certainly glad I did. Fisherman's Outlet is a hub for all seafood enthusiast downtown. You can get your fish fried, broiled, tempura styled, grilled or steamed. There is also another section where you can purchase cold seafood salads. yum yum yum!
With so much on the menu I didn't know what to order. I decided to order fried fish, fried shrimp, coleslaw (with dill), french fries and ceviche. It was tasty and delicious.
Although I was by myself everyone in line were extremely nice and had recommendations. I noticed a lot of police officers eating and everyone sharing tables together that didn't even know each other. I was joined by a few people and had very interesting conversations about the food at Fisherman's Outlet. One guy drove all the way from Long Beach to eat here. Now that is LOVE!! I can't wait to bring some of my friends here, I know they will LOVE IT!
Note: you must bring cash, no cards accepted.

Creole Fried Turkey Prices & Details

The Turkey orders are coming in and so are a lot of questions.

The Most Frequently asked Questions are:

How Do I place an order? Via email or phone call. Number is provided below

Price? $75

Do you deliver? Yes for an addition fee $10

Are sides available? Available upon request

How is the Turkey Prepared and spiced? It is injected with our secret creole seasoning marinade and deep fried to perfection.

How do I pay? You can pay thru pay pal on website which will be updated by Saturday November 21st or arrangements can be made.

When is the last day to place order and pay? November 23rd by 10:00 p.m. via email or phone call. All orders must be pre paid in advance.

How do I get in touch with Jasmine's Kitchen? email jasmineskitchen@gmail.com

Where do I pick up? We are located in the Valley and will give/ provide address after your order has been placed.

Last pick up and delivery time? 4p.m. Thanksgiving Day

Shrimp Boil- Family style American dish

JUST DIG IN!!!!
This weekend I had good times with friends. We fried chicken and made a Shrimp BOIL. There are plenty of recipes on the Internet to choose from but I tell ya... I can't wait for next summer and make another Shrimp Boil and spread it across the table like true Southerners do. My suggestion is to google the images on Shrimp Boils.You will get a true feeling on how Shrimp Boils are hosted.
If you want more information on this recipe for your next gathering email me. (jasmineskitchen@gmail.com) I have a "fool proof" recipe that your friends and family will love.