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Recipes
Cold-Fashioned Potato Salad
By jacksrecipes
Recipe courtesy Alton Brown
- 2 1/2 pounds red potatoes, large diced
- 3 tablespoons cider vinegar
- 3/4 cup mayonnaise (homemade if possible)
- 1 teaspoon mustard powder
- 1/4 cup chopped parsley
- 1 tablespoon chopped fresh tarragon
- 1/2 tablespoon very thinly sliced garlic
- 3 tablespoons fine chopped cornichons
- 1/2 cup small dice red onion
- 1/2 cup thinly sliced celery
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Fried Crisp Pork with Chile-Peanut Sauce: Carnitas con Salsa Guajillo y Cacahuates
By jacksrecipes
For the salsa: In a small saucepot, bring 2 cups of water to a boil
- 2 cups water
- 4 guajillos, stemmed and seeded
- 2 anchos, stemmed and seeded
- 5 chile de arbols, stemmed and seeded
- 1/4 pound tomatillos, husked
- 1 white onion, peeled and quartered
- 2 garlic cloves
- 3/4 cup roasted peanuts
- 2 1/2 cups cups water
- 10 bunches thyme
- 2 sprigs oregano
- 1 medium white onion, quartered
- 5 cloves garlic
- 2 pounds boneless pork butt diced into 1/2-inch pieces
- 2 pounds lard
- Warm corn tortillas, as an accompaniment
- Sliced radishes, as an accompaniment
- Shredded lettuce, as an accompaniment
Purple Potato Salad
By jacksrecipes
2000 Television Food Network, G
- 2 pounds small purple potatoes
- 1 purple onion, diced
- 2 celery stalks, chopped
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 teaspoon celery seed
- 1 teaspoon cayenne
- 1 tablespoon white vinegar
- 1 lemon, juiced
- Salt and pepper, to taste
Carnitas Soft Tacos with Guacamole and Pico de Gallo
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2003
- 3 pounds thick, meaty country style pork ribs, pork butt or pork shoulder
- 2 pounds lard, or enough to cover the meat
- 1/4 cup water
- 1 orange, zest removed with a vegetable peeler in wide strips
- 1 lime, zest removed with a vegetable peeler in wide strips
- 3 cloves garlic, unpeeled
- 1/2 teaspoon coarse salt
- 12 soft corn tortillas
- 2 tablespoons vegetable oil
- Guacamole, accompaniment, recipe follows
- Emeril's Pico de Gallo, accompaniment, recipe follows
- 2 large, firm--ripe avocados, peeled, pitted and cut into 1/2-inch pieces
- 1/4 cup minced white onions
- 2 tablespoons minced fresh cilantro leaves
- 1 tablespoon fresh lime juice, or more to taste
- 1 teaspoon minced serrano chile
- 1/4 teaspoon ground cumin
- 1/4 teaspoon minced garlic
- 1/4 teaspoon salt
- Pinch cayenne
- 1 1/2 pounds plum tomatoes, cored, seeded and diced
- 3/4 cup finely chopped white onion
- 1/2 cup chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
- 1 teaspoon minced garlic clove
- 1/2 teaspoon salt
- Pinch cayenne
Jerk-Style Chicken
By jacksrecipes
Preparation Combine first 12 ingredients in a blender; process until well blended
- 1 * 1 teaspoon grated lime rind
- 1/4 * 1/4 cup fresh lime juice
- 1 * 1 tablespoon ground allspice
- 1 * 1 tablespoon brown sugar
- 1 to 2 * 1 to 2 tablespoons finely chopped jalapeño pepper
- 2 * 2 tablespoons olive oil
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon coarsely ground black pepper
- 1 * 1 teaspoon dried thyme
- 1 * 1 teaspoon ground cinnamon
- 1/2 * 1/2 teaspoon ground nutmeg
- 3 * 3 garlic cloves, chopped
- 1/2 * 1/2 cup chopped onion
- 6 * 6 skinless, boneless chicken thighs (about 1 pound)
- 3 * 3 (6-ounce) skinless, boneless chicken breast halves
- * Cooking spray
- * Parsley sprigs (optional)
- * Lime slices (optional)
Chiles Rellenos
By jacksrecipes
For the salsa: Heat the broiler to high and arrange a rack in the upper third of the oven
- For the salsa:
- 1 pound Roma tomatoes, cored and halved
- 1/2 medium white onion, cut into 1/2-inch slices
- 2 medium garlic cloves, peeled and smashed
- 1 medium serrano chile, stemmed
- 1 teaspoon freshly squeezed lime juice, plus more as needed
- 1 teaspoon kosher salt, plus more as needed
- For the chiles rellenos:
- 4 medium poblano chiles (about 1 pound)
- Freshly ground black pepper
- 3 cups shredded Monterey Jack cheese (about 8 ounces)
- 4 large eggs, separated and at room temperature (see “Game plan” note above)
- 1/2 teaspoon kosher salt, plus more as needed
- 1 cup vegetable or canola oil
Parmesan Crusted Salmon
By jacksrecipes
Copyright 2003, Jill Davie, All Rights Reserved
- 1 (6-ounce) salmon fillet, skin off
- 1/4 cup Parmesan, finely grated
- Salt and freshly ground black pepper
- 4 ounces sun dried tomatoes, packed in olive oil
- 1 clove garlic
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 clove garlic
- 1/2 cup basil leaves
- 1/4 cup grated Parmesan
- Salt and freshly ground white pepper
- Parmesan Crisps, recipe follows
- Sauteed Asparagus, recipe follows
- Mashed Potatoes, recipe follows
Broiled Salmon with AB's Spice Pomade
By jacksrecipes
Recipe courtesy Alton Brown, 2003
- 1/3 cup canola oil, plus 2 teaspoons for sheet pan
- 1 side of salmon (approximately 3 pounds), pin bones removed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon whole coriander, toasted
- 1 tablespoon whole fennel seed, toasted
- 1 teaspoon whole cumin seed, toasted
- 1 whole star anise pod
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
Wasabi-Crusted Salmon with Orange-Ginger Sauce
By jacksrecipes
Recipe courtesy Emeril Lagasse
- 1 tablespoon wasabi powder
- 1 tablespoon water
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon soy sauce
- 4 (6-ounce) salmon fillet pieces, skin removed
- 1 teaspoon Emeril's Original Essence, recipe follows
- 1 cup panko crumbs
- 1/4 cup vegetable oil
- Orange-Ginger Sauce, recipe follows
- 1/4 cup toasted black and white sesame seeds, garnish
- Steamed long-grain white rice, accompaniment
- 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 leaf oregano
- 1 tablespoon dried thyme
- 1/4 cup minced shallots
- 1 tablespoon minced ginger
- 2 tablespoons orange zest
- 1 cup dry white wine
- 1 cup fresh orange juice
- 1/2 cup heavy cream
- 2 sticks cold unsalted butter, cut into pieces
- 1 teaspoon soy sauce
- Salt
- 1/8 teaspoon wasabi powder
Pan-Seared Salmon with Ginger-Lime Sauce and Peanuts
By jacksrecipes
Recipe courtesy National Peanut Board
- 1/4 cup vegetable oil
- 4 (6 to 7-ounce) skinless salmon fillets
- 2 cloves garlic, sliced
- 3 cups seeded, julienned hothouse cucumbers, soaked in cold water to crisp; drained
- 1/3 cup chopped Asian basil
- 2/3 cup Ginger-Lime sauce, recipe follows
- 3 tablespoons chopped, roasted peanuts