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Recipes
Basil Pesto
By jacksrecipes
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino cheese
Bananas Foster
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2001
- 4 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch ground nutmeg
- 4 ripe bananas, peeled and cut lengthwise into halves
- 1/4 cup banana liqueur
- 1/2 cup dark rum
- 1 pint vanilla ice cream
Caramelized Sea Scallops with Crawfish-Papaya Salsa, Cilantro Butter Sauce, and Watercress Salad
By jacksrecipes
Recipe courtesy Emeril's Restaurant Orlando
- 2 cups medium-diced, seeded, and peeled fresh papaya
- 1/2 cup minced red onions
- 2 tablespoons minced seeded jalapeno peppers
- 1 tablespoon fresh lime juice, optional
- 2 teaspoons pineapple juice
- 1 teaspoon fresh lemon juice, optional
- 1 tablespoon chopped fresh cilantro leaves
- 1 large bunch watercress, trimmed, washed and spun dry (about 2 cups)
- 1/4 cup thinly shaved red onion
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 1/2 tablespoons unsalted butter
- 1 pound cooked Louisiana crawfish tails
- 8 jumbo (U-10) sea scallops, side muscles removed
- 1/2 cup sugar
- 2 teaspoons vegetable oil
- Cilantro Butter Sauce, recipe follows
Pineapple Fosters
By jacksrecipes
Recipe courtesy Emeril Lagasse
- 4 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 3/4 teaspoon ground cinnamon
- 1 pineapple, cored and cut into 16 rings
- 1/2 cup dark rum
- 1 pint Vanilla Ice Cream, recipe follows, or good quality store-bought vanilla ice cream
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup sugar
- 1 vanilla bean, split in 1/2 lengthwise, seeds scraped
- 6 large egg yolks
Mexican Breakfast Casserole
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2001
- 6 poblano chile peppers, about 1 1/2 pounds
- 1 teaspoon unsalted butter
- 1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
- 1 cup chopped yellow onions
- 1/2 cup chopped red bell peppers
- 4 teaspoons minced garlic
- 4 teaspoons chili powder
- 5 corn tortillas, quartered
- 10 large eggs
- 3 cups half-and-half
- 1/2 teaspoon hot red pepper sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped green onions, green tops only
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups grated pepper jack
- 1 1/2 cups grated medium cheddar
- Sour Cream, garnish
- Picante Sauce (store bought), garnish
Bourbon Chocolate Cake
By jacksrecipes
Position a rack in the middle of the oven and heat the oven to 350 degres F
- This mousse-like cake really does melt in your mouth. It can be baked up to a day before serving and stored tightly wrapped at room temperature. If you don’t have a 9×3-inch cake pan, use a standard 9
- 11 * 11 oz semisweet chocolate, chopped
- 6 * 6 oz (12 T) unsalted butter
- 6 * 6 large eggs, separated, at room temperature
- 3/4 * 3/4 c. packed light brown sugar
- 1 * 1 oz (1/4 c) all-purpose flour
- 1/4 * 1/4 c. bourbon
- 1 * 1 t. pure vanilla extract
- 1/2 * 1/2 t. kosher salt
- FOR SERVING
- 1 * 1 c heavy cream
- 1 * 1 – 2 T granulated sugar
- * Confectioners’ sugar to dusting
Bouillabaisse
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2003
- 1/2 cup dry white wine
- 1/4 teaspoon saffron
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups chopped onions
- 1/2 cup chopped fennel, fronds reserved and chopped
- 2 tablespoons minced garlic
- 1 cup chopped, peeled and seeded tomatoes
- 1/4 cup Herbsaint,Pernod, Ricard, or other anise-flavored liqueur
- 1 pound small potatoes, peeled and sliced into rounds 1/8-inch thick
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 quarts fish stock
- 2 to 2 1/2 pounds mixed fresh fish fillets, such as monkfish, red snapper, mahi mahi, grouper, cubed
- Chopped parsley leaves, for garnish
- Rouille Croutons, recipe follows
Fried Soft-Shell Crabs with a Shellfish Ragu
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2003
- Vegetable oil for deep frying
- 8 soft-shell crabs, cleaned and rinsed gently under cold running water
- 4 tablespoons plus 1 teaspoon Essence, recipe follows, plus more for sprinkling
- 1 cup all-purpose flour, or more if needed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 egg
- 2 cups bread crumbs
- 6 tablespoons butter
- 1/3 cup minced shallots
- 1/2 pound raw shrimp, peeled and deveined
- 3/4 cup shrimp or seafood stock
- 1 cup heavy cream
- 1/2 pound cooked crawfish tails, peeled and seasoned with Essence
- 1 teaspoon chopped fresh thyme leaves
- Snipped chives
Beef Chili with Red Beans and Chocolate
By jacksrecipes
Recipe courtesy Tyler Florence
- 3 pounds beef shoulder, cut in large cubes
- Kosher salt and freshly ground black pepper
- 2 medium onions, diced
- 5 garlic cloves, halved
- 3 canned chipotle peppers in adobo, chopped
- 1 jalapeno, chopped
- 1/2 cup Ancho Chili Powder, recipe follows
- 1 (28-ounce) can whole tomatoes
- 2 tablespoons tomato paste
- 2 (15 1/2-ounce) cans kidney beans, drained and rinsed
- 1/4 cup cornmeal
- 1 tablespoon grated unsweetened chocolate
- 3 cups shredded white Cheddar, for serving
- 16 saltine crackers, for serving
The Ultimate Paella
By jacksrecipes
Recipe courtesy Tyler Florence
- Spice Mix for chicken, recipe follows
- 1 (3-pound) frying chicken, cut into 10 pieces
- 1/4 cup extra-virgin olive oil
- 2 Spanish chorizo sausages, thickly sliced
- Kosher salt and freshly ground pepper
- 1 Spanish onion, diced
- 4 garlic cloves, crushed
- Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
- 1 (15-ounce) can whole tomatoes, drained and hand-crushed
- 4 cups short grain Spanish rice
- 6 cups water, warm
- Generous pinch saffron threads
- 1 dozen littleneck clams, scrubbed
- 1 pound jumbo shrimp, peeled and de-veined
- 2 lobster tails
- 1/2 cup sweet peas, frozen and thawed
- Lemon wedges, for serving
- Large paella pan or wide shallow skillet