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Recipes
Artichoke Crusted Salmon with Mint Vinaigrette
By jacksrecipes
Recipe Courtesy of Todd English
- 6 fresh, frozen or canned artichoke bottoms
- 1 teaspoon fresh thyme leaves
- 3 garlic cloves
- 1/4 cup non-fat buttermilk or yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons unflavored bread crumbs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 (6-ounce) salmon fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 baby artichokes, thinly sliced through the heart (optional) or 2 tablespoons bread crumbs
- 1 beefsteak tomato, minced
- 2 shallots, peeled and minced
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon sherry vinegar
Pepper-Crusted Maple-Glazed Salmon
By jacksrecipes
Courtesy Bob Blumer, Surreal Gourmet
- 3/4 cup maple syrup
- 1/4 cup soy sauce
- 4 (6-ounce) salmon fillets, skin removed
- 1/4 cup coarsely ground black pepper (Grind it yourself, or purchase "cracked" pepper at your grocery store)
- 1/2 teaspoon peanut (or other vegetable) oil, or a spritz of oil spray
Potato and Horseradish Crusted Salmon
By jacksrecipes
From Food Network Kitchens
- 1 medium russet potato (about 9 ounces), peeled and cut into sixths
- Kosher salt, as needed, plus 2 teaspoons
- 6 tablespoons unsalted butter, at room temperature
- Four 6-ounce center-cut skinless salmon fillets
- Freshly ground black pepper
- 3 tablespoons half-and-half
- 2 to 3 tablespoons drained prepared horseradish
- Four 2-inch-long chive segments, for garnish
Smoked Salmon and Cream Cheese Omelette with Green Onions
By jacksrecipes
Recipe courtesy Tyler Florence, 2008
- 8 eggs
- 1/4 cup heavy cream
- 2 tablespoon unsalted butter
- 1/3 pound smoked salmon, torn into large piece
- 1 cup cream cheese, room temperature
- 4 green onions, finely chopped, garnish
- Kosher salt and freshly ground black pepper
Upside-Down Apple French Toast with Cranberries and Pecans
By jacksrecipes
Recipe courtesy Tyler Florence, 2008
- 4 eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 loaf challah bread, cut into 1 inch-thick slices
- 1/2 stick unsalted butter, cut into small cubes
- 1 cup light brown sugar, plus more for sprinkling, divided
- 4 Granny Smith apples
- 1/4 cup heavy cream
- 1/2 cup pecans
- 1/2 cup dried cranberries
- Confectioners' sugar, garnish, optional
Yellowfin Tuna with Wasabi Cream
By jacksrecipes
Recipe courtesy of Jill Novatt
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole green peppercorns
- 1 tablespoon whole red peppercorns
- 1 pound of sushi grade yellowfin tuna, cut into a long, thin strip
- 2 tablespoons canola oil
- 2 cups low sodium soy sauce
- 1 cup orange juice
- 1/2 cup heavy cream
- 2 tablespoons wasabi powder
Tilapia with Tomatillos and Avocado filled with Maque Choux
By jacksrecipes
Recipe courtesy Rachael Ray
- 1 1/4 to 1 1/2 pounds tilapia, 4 fillets
- Coarse salt
- Ground pepper
- 1 teaspoon ground cumin, eyeball it
- 1/2 teaspoon sweet paprika, eyeball it
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 lime, halved
- 1/2 medium red onion, chopped
- 1 jalapeno or serrano pepper, seeded and finely chopped
- 2 or 3 large cloves garlic, finely chopped
- 8 to 10 tomatillos, husks peeled and diced
- 1/2 bottled pale beer
- 2 tablespoons chopped cilantro leaves, a palmful, plus a few sprigs for garnish
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1/2 red onion, chopped
- 1 jalapeno, seeded and finely chopped
- 1 small red bell pepper, seeded and chopped
- 4 ears fresh corn on the cob, husked
- A sprinkle sugar
- Dash cayenne pepper
- Salt
- 2 tablespoons butter
- 2 ripe avocado
- 1 lime, juiced
Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime Read more at: http://www.foodnetwork.com/recipes/tyler-florence/pan-seared-tuna-with-avocado-soy-ginger-and-lime-recipe.print.html#?oc=linkback
By jacksrecipes
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2...
- 2 big handfuls fresh cilantro leaves, finely chopped
- 1/2 jalapeno, sliced
- 1 teaspoon grated fresh ginger
- 1 garlic clove, grated
- 2 limes, juiced
- 2 tablespoons soy sauce
- Pinch sugar
- Sea salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 (6-ounce) block sushi-quality tuna
- 1 ripe avocado, halved, peeled, pitted, and sliced
Sea Bass with Lemon and Caper Sauce
By jacksrecipes
Recipe courtesy Wolfgang Puck
- 2 (6-ounce) sea bass fillets
- Salt and freshly ground white pepper
- 1 ounce olive oil
- 6 ounces butter
- 1/2 cup bread (white, brioche or baguette), crust trimmed, cut into 1/2-inch cubes
- 8 ounces assorted baby vegetables (baby carrots, baby turnips, asparagus tips, yellow zucchini), blanched in salted boiling water
- 1/4 cup brunoise red bell peppers
- 1 tablespoon minced shallots
- 1/4 cup chopped lemon sections and juice
- 2 tablespoons minced parsley leaves
- 2 tablespoons minced chives
- 1 teaspoon minced tarragon leaves
- 1 tablespoon capers
- 1 tablespoon caper berries, halved lengthwise
White Fish Fillets Amandine
By jacksrecipes
Recipe courtesy The Taste of Gloucester: A Fisherman's Wife Cooks, Gloucester Cookbook Committee, 1976
- 2 pounds skinless pollock fillets
- 1/4 cup all-purpose flour
- 1 teaspoon seasoned salt
- 1 teaspoon paprika
- 1/4 cup melted butter
- 1/2 cup sliced almonds
- 2 tablespoons lemon juice
- 4 to 5 drops liquid hot pepper sauce
- 1 tablespoon chopped parsley leaves