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Recipes
Monster Bam Steaks
By jacksrecipes
Recipe courtesy Emeril Lagasse, 1999
- 2 cups Creole seasoning
- 2 cups vegetable oil
- 4 (14 to 15-ounce) bone-in Rib-eye steaks
- 4 (14 to 15-ounce) T-bone steaks
- 4 (14 to 15-ounce) Top sirloin steaks
- 2 cups Bearnaise sauce, recipe follows
- 2 cups Emeril's Worcestershire sauce, hot, recipe follows, or use store bought
- 2 cups Mushroom Demi-Glace, hot
- 3 tablespoons white vinegar
- 3 tablespoons white wine
- 10 peppercorns, crushed
- 2 tablespoons finely chopped shallots
- 1 tablespoon chopped tarragon
- 1 tablespoon water
- 3 egg yolks
- 1 cup unsalted butter, melted
- Salt
- Freshly ground black pepper
- 1 tablespoon finely chopped parsley leaves
- 2 tablespoons olive oil
- 6 cups coarsely chopped onions
- 4 jalapenos, with stems and seeds, chopped (3/4 cup)
- 2 tablespoons minced garlic
- 2 teaspoons freshly ground black pepper
- 4 cans (2 ounces each) anchovy fillets
- 1/2 teaspoon whole cloves
- 2 tablespoons salt
- 2 whole medium lemons, skin and pith removed
- 4 cups dark corn syrup
- 2 cups Steen's 100 percent Pure Cane Syrup
- 2 quarts distilled white vinegar
- 4 cups water
- 3/4 pound fresh horseradish, peeled and grated (about 3 cups)
Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella
By jacksrecipes
Recipe courtesy Giada De Laurentiis
- 3 tablespoons olive oil, plus extra for greasing grill pan
- 4 large portobello mushrooms (about 5 inches in diameter), stemmed
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 cloves garlic, minced
- 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
- 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
- 1/4 cup chopped fresh basil leaves
Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette
By jacksrecipes
Recipe courtesy Bobby Flay
- 4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
- 1/4 cup olive oil, plus 1/4 cup
- Salt and freshly ground black
- 3/4 pound hickory smoked bacon
- 1 large red onion, finely sliced
- 1/4 cup plus 2 tablespoons white wine vinegar
- 1 tablespoon sugar
- 1/4 cup coarsely chopped flat-leaf parsley
- 1 cup crumbled Maytag blue cheese
Black Pepper and Molasses-Glazed Filet Mignon
By jacksrecipes
Recipe courtesy Bobby Flay, "Boy Meets Grill"
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon finely grated gingerroot
- 1/4 cup dark rum
- 1 cup dark molasses
- 3 cups freshly squeezed orange juice
- 3 tablespoons cracked black pepper
- Kosher salt, to taste
- 2 (2 pound) pieces of beef filet
- Olive oil for brushing the meat
- Kosher salt, to taste
- Molasses Glaze
Mac and Cheese
By jacksrecipes
Preheat the oven to 375 degrees F
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (4 small)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Red and Black Pepper Crusted Filet Mignon with Honey-Mustard, Horseradish, Mint Sauce and Frisee Sal
By jacksrecipes
Recipe courtesy Bobby Flay
- 3 tablespoons olive oil
- 3 slices country bread, crusts removed and cut into 1/8-inch dice
- Salt and freshly ground pepper
- 1/2 pound slab bacon cut into 1/2-inch lardons
- 2 shallots, thinly sliced
- 2 cloves garlic, finely sliced
- 1/4 cup white wine vinegar
- 8 cups frisee, washed, dried and cut into bite sized pieces
- 4 poached eggs
- 4 (3 to 4-ounce) filet mignon
- Kosher salt
- 2 teaspoons ancho chile powder
- 2 teaspoons coarsely ground black pepper
- 1 tablespoon plus 1 teaspoon olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon freshly grated horseradish or prepared (drained)
- 1 tablespoon finely chopped fresh mint
- Salt
Simple Carrot Cake with Cream Cheese Frosting
By jacksrecipes
Simple Carrot Cake with Cream Cheese Frosting Recipe at Cooking
- For the Carrot Cake:
- RECIPE INGREDIENTS
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon table salt
- 1 pound medium carrots (6 to 7 carrots), peeled
- 1 1/2 cups granulated sugar (10 1/2 ounces)
- 1/2 cup light brown sugar packed
- 4 large eggs
- 1 1/2 cups vegetable oil or safflower, or canola oil
- For the Cream Cheese Frosting:
- 8 ounces cream cheese softerend but still cool
- 5 tablespoons unsalted butter softened, but still cool
- 1 tablespoon sour cream
- 1/2 teaspoon vanilla extract
- 1 1/4 cups confectioners' sugar (4 1/2 ounces)
Mary Ann's Hoosier Baked Beans
By jacksrecipes
Recipe courtesy Mary Ann Casse
- 1 gallon prepared baked beans
- 1 extra large yellow onion, chopped fine
- 12 ounces dark brown sugar
- 1/2 cup yellow mustard
- 1 3/4 cups ketchup, plus more for garnish
- Salt
- Pepper
- 5 strips uncooked bacon
Ground Beef Chili
By jacksrecipes
1. Adjust oven rack to lower-middle position and heat oven to 275 degrees
- 2 pounds 85 percent lean ground beef
- 2 tablespoons plus 2 cups water
- Salt and pepper
- 3/4 teaspoon baking soda
- 6 dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
- 1 ounce tortilla chips, crushed (1/4 cup)
- 2 tablespoons ground cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon ground coriander
- 2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1 (14.5-ounce) can whole peeled
Classic Clam Chowder
By jacksrecipes
Recipe courtesy Tyler Florence
- 4 slices bacon, chopped
- Olive oil
- 1 onion, chopped
- 2 garlic cloves, smashed
- 6 sprigs fresh thyme
- 1 bay leaf
- 16 littleneck clams, scrubbed well
- 1/2 lemon, juiced
- 1/2 cup white wine
- 3 cups water
- 2 tablespoons butter
- Extra-virgin olive oil
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- Leaves from 4 sprigs fresh thyme
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 2 Idaho potatoes, peeled and diced
- Salt and freshly ground black pepper
- 16 littleneck clams, scrubbed well
- 1/4 cup chopped fresh flat-leaf parsley
- Common Crackers, recipe follows
- 2 to 3 cups crushed saltine crackers (crackers wrapped in a tea towel and smashed with a rolling pin
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons butter, melted