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Recipes
Steamed Lobster
By jacksrecipes
Recipe courtesy Tyler Florence
- 4 live lobsters (1 1/2 pounds each)
- 2 lemons, halved, plus more for serving
- 1 tablespoon sea salt
- Lemon-Caper Mayonnaise, recipe follows
Smoked BBQ Brisket
By jacksrecipes
Recipe courtesy Bobby Flay
- 1/2 cup ancho chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon dry mustard
- 1 tablespoon kosher salt
- 2 teaspoons cayenne
- 1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
- Dark Beer Mop, recipe follows
- 1 large red onion
- 4 cloves garlic
- 2 serrano chiles, chopped
- 4 bottles of dark beer
- 1/4 cup dark brown sugar
- 2 bay leaves
- Salt and freshly ground pepper
Grilled Portobello Mushrooms with Balsamic
By jacksrecipes
Preheat the grill. Preheat the oven to 350 degrees F
- 6 cloves garlic, unpeeled
- 1 cup extra-virgin olive oil
- Kosher salt
- 1/3 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary
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
Lobster Tails Thermidor
By jacksrecipes
Recipe courtesy Rachael Ray
- 4 (6 to 8-ounce) packaged lobster tails, shell jumbo shrimp or prawns can be substituted
- 4 tablespoons butter, divided
- 1 small white onion, finely chopped
- 2 tablespoons all-purpose flour
- Splash dry white wine or dry sherry
- 1/2 cup milk, eyeball it
- 1/3 cup grated white cheddar
- 1/2 teaspoon paprika or crab boil seasoning, recommended: Old Bay
- 2 tablespoons Parmesan
- 2 tablespoons bread crumbs
- Handful parsley leaves mixed with 2 cups baby greens, for plate garnish
- Lemon wedges, for garnish
Green Chocolate Slimedoo
By jacksrecipes
Recipe courtesy Michael Chiarello
- 2 cups heavy cream
- 2 ounces sugar
- 2 ounces butter
- 2 pounds white chocolate
- 6 to 12 drops green food coloring
- 2 bags pretzels
- Strawberries, bananas, pineapples, apples for dipping
- Candy corn and Halloween shaped sprinkles
Mint Chocolate Chip Cookies with Ice Cream
By jacksrecipes
Recipe courtesy Rachael Ray
- 1 package store bought chocolate chip cookie mix (dry ingredients), available on baking aisle of market (recommended: Duncan Heinz or Betty Crocker)- check label to see what the mix-in ingredients are
- Green vegetable food coloring
- 1 teaspoon mint extract
- 2 pints peppermint stick flavor or mint chocolate chip ice cream
Collard and Mustard Greens in Ham Hock Gravy
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2004
- 1/2 cup vegetable oil
- 2 cups thinly sliced yellow onions
- 1/2 cup chopped celery
- 1/2 cup all-purpose flour
- 12 ounces beer (any type)
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 4 bay leaves
- 2 tablespoons chopped garlic
- 8 cups chicken stock
- 3 pounds ham hocks (about 4 medium hocks)
- 2 bunches (about 2 1/2 pounds) collard greens, thoroughly washed, picked over for blemished
- leaves, and tough stems removed
- 2 bunches (about 2 1/2 pounds) mustard greens, thoroughly washed, picked over for blemished
- leaves, and tough stems removed
- 1 cup water
Lobster Thermidor
By jacksrecipes
Recipe Courtesy of Emeril Lagasse
- 1 whole lobster, about 2 to 2 1/2 pounds
- 2 lemons, halved
- 1 onion, quartered
- 1 bouquet garni
- 1/4 cup butter
- 1/4 cup flour
- 2 tablespoons minced shallots
- 1/4 cup white wine
- 2 cups milk
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh tarragon
- 1/2 cup plus 1 tablespoon grated Parmesan cheese
- 6 ounces bacon
- 1 cup julienned onions
- 1/2 pound haricot vert, blanched
- Salt and pepper
- 1 teaspoon chopped garlic
- 2 teaspoons finely chopped parsley
Broiled Salmon with Citrus Yogurt Sauce
By jacksrecipes
Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil
- active time: 20 min
- total time: 35 min
- This recipe serves 4 as a main course after you set aside one third of the fish (see cooks' note, below) to make the capellini with salmon and lemon-dill-vodka sauce. Otherwise, it serves 6.
- Ingredients
- For salmon
- 1 * 1 (3-lb) piece salmon fillet with skin (1 inch thick at thickest part; preferably center cut)
- 3/8 * 3/8 teaspoon salt
- 1/4 * 1/4 teaspoon black pepper
- For sauce
- 1 * 1 cup low-fat plain Greek yogurt or plain whole-milk yogurt (see cooks' note, below)
- 2 * 2 tablespoons extra-virgin olive oil
- 2 * 2 tablespoons water
- 1 * 1 teaspoon finely grated fresh lime zest
- 1 * 1 tablespoon fresh lime juice
- 1/2 * 1/2 teaspoon finely grated fresh orange zest
- 1 * 1 teaspoon fresh orange juice
- 3/4 * 3/4 teaspoon salt
- 1/4 to 1/2 * 1/4 to 1/2 teaspoon mild honey (to taste)