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Recipes
Corned Beef and Cabbage
By jacksrecipes
From Food Network Kitchens
- 1 (3-pound) corned beef brisket (uncooked), in brine
- 16 cups cold water
- 2 bay leaves
- 2 teaspoons black peppercorns
- 4 whole allspice berries
- 2 whole cloves
- 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
- 8 small new potatoes (about 1 1/4 pounds), halved
- Freshly ground black pepper
- Serving suggestion: Whole-grain mustard or HORSERADISH SAUCE, recipe follows
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
- 1/2 teaspoon grated lemon zest
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 2 cups roughly chopped boiled red new potatoes, preferably leftover from Corned Beef and Cabbage
- 2 cups diced leftover cooked corned beef
- 1/4 cup corned beef cooking liquid or chicken broth
- 1/2 medium yellow medium onion, grated
- 1/2 clove garlic, mashed with a fork
- 1 tablespoon whole-grain mustard
- 1/4 teaspoon dried thyme
- Pinch of nutmeg
- Freshly ground black pepper
- 1 tablespoon chopped flat-leaf parsley
- 1/4 cup plus 1 tablespoon unsalted butter
- 4 cups cold water
- 1/2 cup distilled white vinegar
- 1/2 teaspoon kosher salt
- 8 fresh large eggs
Chimney Tuna Loin
By jacksrecipes
Recipe courtesy Alton Brown
- 1/2 cup dark soy sauce
- 1/2 cup honey
- 1/4 cup dry wasabi powder
- 2 pounds tuna loin, cut into 2 pieces
- 1/2 cup sesame seeds
- 2 tablespoons peanut oil
Herb Encrusted Rack of Lamb with Port Demi-Glace
By jacksrecipes
Directions Preheat the oven to 450 degrees F
- 2 (8 bone) lamb racks from McKinnon’s Super Butcher Shop
- 1 tablespoon olive oil
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh oregano
- Salt and pepper
- Potatoes, recipe follows
- Port Wine Demi-Glace, recipe follows
Toby's Fish and Chips
By jacksrecipes
Recipe courtesy John Rodriguez
- 2 cups buttermilk
- 1 cup flour
- 1/2 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 2 pounds cod or halibut, cut into 2 ounce portions
- Serving suggestions: french fries, coleslaw, and garlic bread
Fish and Chips
By jacksrecipes
Recipe courtesy Alton Brown
- 1 gallon safflower oil
- 4 large Russet potatoes
- Kosher salt
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Dash Old Bay Seasoning
- 1 bottle brown beer, cold
- 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
- Cornstarch, for dredging
New Orleans BBQ Shrimp
By jacksrecipes
Recipe from New New Orleans Cooking by Emeril Lagasse with Jessie Tirsch, published by William Morrow, 1993
- 3 pounds large Gulf shrimp, in their shells
- 2 tablespoons Creole seasoning, recipe follows
- Cracked black pepper
- 2 tablespoons olive oil
- 1/4 cup chopped onions
- 2 tablespoons minced garlic
- 3 bay leaves
- 3 lemons, peeled and sectioned
- 2 cups water
- 1/2 cup Worcestershire sauce
- 1/4 cup dry white wine
- 1/4 teaspoon salt
- 2 cups heavy cream
- 2 tablespoons butter
- Traditional southern Biscuits, recipe follows
- 1 tablespoon chopped chives
- 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
Filet Mignon with Mustard Port Sauce
By jacksrecipes
To prepare the filets: In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking an...
- Increase by 2X
- 2 tablespoons olive oil
- Four (5 to 6 ounce) filets mignons (each about 1 1/2 inches thick)
- 3 tablespoons minced shallot
- 1/3 cup Tawny Port
- 2/3 cup dry red wine
- 1 cup beef broth
- 1 1/2 teaspoons Dijon style mustard
- Beurre manie made by kneading together 1 tablespoon softened unsalted butter and 1 tablespoon allpurpose flour
- Flat leafed parsley sprigs for garnish
Horseradish Chive Sauce
By jacksrecipes
Recipe courtesy Tyler Florence
- 1 pint sour cream
- 1 teaspoon Dijon mustard
- 1/2 cup prepared horseradish
- 2 tablespoons chopped chives
- Salt and freshly ground black pepper, to taste
Good Eats Meatloaf
By jacksrecipes
Directions Heat oven to 325 degrees F
- For the glaze:
- Ingredients
- 6 ounces garlic-flavored croutons
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 onion, roughly chopped
- 1 carrot, peeled and broken
- 3 whole cloves garlic
- 1/2 red bell pepper
- 18 ounces ground chuck
- 18 ounces ground sirloin
- 1 1/2 teaspoon kosher salt
- 1 egg
- 1/2 cup catsup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon honey
Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed
By jacksrecipes
1999 by Bobby Flay. All rights reserved
- 1 tablespoon olive oil
- 1/4 cup finely chopped shallots
- 1 teaspoon finely chopped garlic
- 2 stick unsalted butter, at room temperature
- 1/4 cup Worcestershire sauce
- 2 tablespoons dry mustard
- 3 tablespoons finely chopped chives
- Salt and freshly ground pepper
- 2 cups coarsely ground black peppercorns
- 3 tablespoons ancho chile powder
- 8 T-bone steaks, each 10 to 12 ounces
- Olive oil
- Salt
- GRILLED LEEKS WITH HERBED VINAIGRETTE
- Copyright 1999 by Bobby Flay. All rights reserved.
- 1 tablespoon Dijon mustard
- 1/4 cup white wine vinegar
- 1 tablespoon finely chopped shallots
- 1/3 cup minced assorted fresh herbs, (chives, parsley, tarragon, chervil)
- 1/2 cup extra virgin olive oil
- Salt and freshly ground pepper
- Whisk together the mustard, vinegar, shallots and herbs. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.