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Recipes
Low Country Boil
By jacksrecipes
Recipe courtesy Tanya Holland
- 1/4 cup yellow mustard seeds
- 2 tablespoons black peppercorns
- 2 tablespoons hot red pepper flakes
- 6 bay leaves
- 1 tablespoon celery seeds
- 1 tablespoon coriander seeds
- 1 tablespoon ground ginger
- 1/4 teaspoon ground mace
- 1/4 cup salt
- Lemons, halved and wrapped in cheesecloth
- 3 pounds red bliss potatoes, scrubbed clean
- 6 (4-inch pieces) good quality smoked spicy sausage like andouille or kielbasa
- 6 ears fresh corn on the cob, shucked
- Artichokes, halved
- 3 pounds fresh shrimp (26-30 count per pound), unpeeled
- Serving Suggestion: Biscuits or Hot bread
Tabbouleh
By jacksrecipes
Recipe courtesy Tyler Florence and JoAnn Cianciulli
- 1 cup bulgur wheat (fine-medium grind)
- 2 cups hot water
- 1 pound ripe tomatoes, seeded and chopped (about 2 cups)
- 1 bunch green onions, white and green part, finely chopped (about 1 cup)
- 1 hothouse cucumber, halved, seeded and diced (about 2 cups)
- 2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
- 1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 2 lemons, juiced
- 1/4 cup extra-virgin olive oil
Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers
By jacksrecipes
Recipe courtesy Tyler Florence
- 1/2 cup all-purpose flour
- Salt and freshly ground salt and pepper
- 2 (6-ounce) halibut fillets
- Extra-virgin olive oil
- 3 tablespoons butter
- 2 slices prosciutto, cut into strips
- 1/2 cup white wine
- 1/2 lemon, juiced
- 2 teaspoons capers
- 2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
Tilapia with Citrus Bagna Cauda
By jacksrecipes
Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just un...
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil, plus 2 teaspoons
- 4 anchovy fillets, minced
- 1 1/2 teaspoons minced garlic
- 2 tablespoons orange juice
- 2 tablespoon thinly sliced fresh basil leaves
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 6 (6-ounce) skinless tilapia fillets
- Salt and freshly ground pepper
Crawfish Etouffee
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2003
- 1 stick unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 1/2 cup chopped green bell peppers
- 1/4 cup chopped green onions
- 1 tablespoon minced garlic
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 2 tablespoons dry sherry
- 1 1/2 cups shrimp stock or water
- 1 pound crawfish tails
- 2 teaspoons fresh lemon juice
- 3 tablespoons chopped fresh parsley leaves, plus more for garnish
- Cooked long grain white rice, accompaniment
City Ham
By jacksrecipes
Recipe courtesy Alton Brown
- 1 city style (brined) ham, hock end*
- 1/4 cup brown mustard
- 2 cups dark brown sugar
- 1-ounce bourbon (poured into a spritz bottle)
- 2 cups crushed ginger snap cookies
Beer-Battered Fish Tacos
By jacksrecipes
Make the sauce: Mix all the sauce ingredients in a medium bowl; refrigerate for up to 5 days
- For the spicy tartar sauce:
- 1 cup mayonnaise
- 1/4 cup minced fresh cilantro
- 3 Tbs. minced pickled jalapeño
- 2 Tbs. dill pickle relish
- 1 Tbs. fresh lime juice
- 1 tsp. yellow American mustard
- 1/4 tsp. kosher salt
- For the fish:
- 2 About 2 qt. vegetable oil for frying
- 1 cup all-purpose flour
- Kosher salt
- 1 cup beer
- 2 egg whites, beaten to soft peaks
- 1 lb. firm fillets of mild, white fish (such as bass, cod, or haddock), cut into strips about 4-1/2 inches long and 3/4 inch wide, or 1 lb. frozen batter-fried fish fillets
- For serving:
- 12 to 16 corn tortillas (5 to 6 inches wide), warmed
- 1-1/2 cups finely shredded green or purple cabbage (about 1/2 small head)
- 2 limes, quartered
- Pico de Gallo
Fish Taco Sauce
By jacksrecipes
Mix the above ingredients together in a bowl and put on your fish taco
- 1 1/2 cups of mayonaise
- 1 1/2 cups of sour cream
- 3 canned chipotle peppers
- 1 1/2 limes, juiced
- salt and pepper to taste
Poached Shrimp
By jacksrecipes
Recipe courtesy Tyler Florence
- 2 teaspoons sea salt
- 2 lemons, halved, plus more for serving
- 3 bay leaves
- 1 handful fresh thyme leaves
- 1 handful fresh flat-leaf parsley
- 1/4 cup seafood seasoning (recommended: Old Bay or Zatarains shrimp boil)
- 2 pounds jumbo shrimp, with shells, heads, and tails on
- Bloody Mary Cocktail Sauce, recipe follows
Tilapia with Citrus Bagna Cauda
By jacksrecipes
Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just un...
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil, plus 2 teaspoons
- 4 anchovy fillets, minced
- 1 1/2 teaspoons minced garlic
- 2 tablespoons orange juice
- 2 tablespoon thinly sliced fresh basil leaves
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 6 (6-ounce) skinless tilapia fillets
- Salt and freshly ground pepper