Jacksrecipes' profile page
Recipes
Grilled Soft-shell Crabs with a Mango Avocado Salsa
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2003
- 2 cups small dice ripe mango
- 1 Haas avocado peeled, and small diced
- 1 cup tomato concasse
- 1/2 cup small dice red onion
- 2 teaspoons minced garlic
- 1 tablespoon minced jalapeno
- 1/4 cup lime juice
- 1 tablespoon chopped cilantro leaves
- 1 tablespoon chopped parsley leaves
- 1/3 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 8 soft-shell crabs, cleaned and patted dry
- 1/4 cup olive oil, for brushing
- 4 teaspoons Essence, recipe follows
- 1 teaspoon salt
- Limes for drizzling
Marinated Roasted Red Peppers
By jacksrecipes
Recipe courtesy Food Network
- 3 large (about 2 pounds) red bell peppers
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
Salmon with Brown Sugar and Mustard Glaze
By jacksrecipes
Recipe Copyright 1999 by Bobby Flay
- 3 tablespoons light brown sugar
- 1 tablespoon honey
- 2 tablespoons butter
- 1/4 cup Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon finely grated ginger
- Vegetable oil
- Salt and freshly ground black pepper
- 8 salmon fillets, 6 ounces each
Big Daddy's Blackened Tilapia
By jacksrecipes
In a small bowl combine all of the spices
- Blackening Spice:
- 3 tablespoons smoked paprika
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried ground thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- For Fish:
- 4 tilapia fillets
- 2 tablespoons grapeseed oil
- 1/2 lemon, juiced
Thai Shrimp Curry
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2003
- 2 tablespoons peanut oil
- 1/2 cup chopped shallots
- 1 large red bell pepper, cut into strips
- 2 medium carrots, trimmed and shredded
- 2 teaspoons minced garlic
- 3 tablespoons Thai Red Curry Paste, recipe follows
- 2 tablespoons fish sauce
- 2 teaspoons palm sugar or light brown sugar
- 1 (14-ounce) can coconut milk
- 1 pound medium shrimp, peeled and deveined
- 3 tablespoons chopped Thai basil leaves
- 3 tablespoons chopped fresh cilantro leaves
- Cooked jasmine rice, accompaniment
- Sprigs fresh cilantro, garnish
Turkey Chili
By jacksrecipes
In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucen...
- 1 tablespoon olive oil
- 1 cup chopped sweet onions
- 1 tablespoon minced garlic
- 1/4 cup chopped yellow bell peppers
- 1 pound ground turkey
- 1 (28-ounce) can crushed organic tomatoes, undrained
- 1 (16-ounce) can red kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 tablespoon sugar
- 2 cups low-sodium chicken stock
- 1/2 teaspoon garlic powder
- 1 teaspoon hot sauce (recommended: Tabasco)
- 11/2 teaspoons sea salt
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
Spicy Shrimp with 2 Sauces
By jacksrecipes
Recipe courtesy Food Network
- 2 pounds jumbo shrimp, peeled and deveined, tails left on
- 1 tablespoon minced garlic
- 1 tablespoon finely minced fresh red cayenne chiles, seeded
- 1/2 cup extra-virgin olive oil
- Green Curry Sauce, recipe follows
- Tomato Chutney Sauce, recipe follows
- 2 teaspoons coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoons black peppercorns
- 1 tablespoon chopped shallots
- 1 tablespoon finely chopped garlic
- 2 teaspoons chopped ginger
- 1 lime, zested and juiced
- 1/2 lemon, zested
- 2 tablespoons chopped cilantro leaves
- 2 tablespoons chopped basil leaves
- 2 serrano chiles, stemmed, seeded and chopped
- Salt and freshly ground black pepper
- 1 cup plain yogurt, drained
- Tomato Chutney Sauce
- 1/2 pound tomatoes, peeled, seeded, and roughly chopped (about 2 cups)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon garam masala
- 1 serrano chile, seeded, roughly chopped
- 1 garlic clove
- 2 teaspoons minced ginger
- 1 lime, zested and juiced
- 1 tablespoon peanut oil
- 1 tablespoon vegetable oil
- 1 to 2 tablespoons lemon juice
Ceviche
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2001
- 1 pound fresh conch or scallops, or combination
- 1 cup fresh lime juice
- 1 cup diced avocado
- 1/2 cup minced red onion
- 1/2 cup finely chopped seeded tomato
- 1/4 cup cilantro
- 2 tablespoons olive oil
- 2 teaspoons minced jalapeno
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 1/4 teaspoon cumin
Tortilla Soup
By jacksrecipes
Recipe courtesy Chef Russell Thornton, The Blue Corn Cafe & Brewery
- 1/2 cup each 1/2-inch diced vegetables: yellow onion, green bell pepper, red bell pepper, and tomato
- 1/2 cup roasted green chile, cut into a small dice
- 2 tablespoons vegetable oil, plus more for frying
- 4 cups chicken broth
- 2 tablespoons finely chopped garlic
- 1/4 teaspoon ground comino (cumin)
- 2 cups Enchilada Chicken, recipe follows
- 6 each white corn tortillas, cut into 1/4-inch wide strips
- 6 each blue corn tortillas, cut into 1/4-inch wide strips
- 3 tablespoons cornstarch
- Chopped cilantro leaves, as needed
- 1 tablespoon fresh lime juice
- Salt, as needed
- 1 cup crushed corn tortilla chips
Cajun Jambalaya
By jacksrecipes
Recipe courtesy of Emeril Lagasse
- 12 medium shrimp, peeled, deveined and chopped
- 4 ounces chicken, diced
- 1 tablespoon Creole seasoning, recipe follows
- 2 tablespoons olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 2 tablespoons chopped garlic
- 1/2 cup chopped tomatoes
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 3/4 cup rice
- 3 cups chicken stock
- 5 ounces Andouille sausage, sliced
- Salt and pepper
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme