Jacksrecipes' profile page
Recipes
Butterflied Trout in Lemon Caper Butter
By jacksrecipes
Recipe courtesy Wolfgang Puck, 2003
- 4 butterflied whole trout
- Salt and freshly ground black pepper
- Flour, for dredging
- Olive oil, for sauteeing
- 2 tablespoons butter, plus 1 tablespoon
- 2 lemons, supremed and cut into 1/2-inch pieces
- 1 tablespoon capers
- Toasted Croutons, recipe follows
- 1/4 cup dry white wine
- 1 teaspoon lemon juice
- 1/4 cup chopped parsley leaves
Veal Marsala
By jacksrecipes
Recipe courtesy Giada De Laurentiis
- 8 veal cutlets (about 3 ounces each)
- Salt and freshly ground black pepper
- 2 to 3 tablespoons unsalted butter
- 2 to 4 tablespoons olive oil
- 1 large shallot, finely chopped
- 2 to 4 garlic cloves, smashed
- 2 ounces assorted mushrooms, sliced
- 1/2 cup sweet Marsala
- 3/4 cup low-salt chicken broth
- Leaves from 1 fresh rosemary sprig
Individual Berry Crisps
By jacksrecipes
Recipe courtesy Alton Brown, 2005
- 12 ounces frozen berries (blueberries or raspberries)
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1/2 cup plus 2 cups crisp topping, recipe follows
Aunt Jemima Coffee Cake
By jacksrecipes
Enjoy the homemade goodness of freshly baked Aunt Jemima Coffee Cake! This classic recipe makes the delicious, rich...
- TOPPING:
- 1 cup graham cracker crumbs (5 full size graham crackers)
- 1/4 cup granulated sugar
- 1/4 cup chopped nuts (optional)
- 1 1/2 teaspoons ground cinnamon
- 5 tablespoons butter or margarine, melted
- COFFEE CAKE:
- 3 cups Aunt Jemima® Original or Buttermilk Original Pancake & Waffle Mix
- 3/4 cup granulated sugar
- 1 cup (8-ounce) sour cream
- 3/4 cup 2% milk
- 3 tablespoons vegetable oil
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
Blackberry Grunt
By jacksrecipes
Recipe courtesy Alton Brown, 2005
- 9 1/2 ounces all purpose flour, approximately 2 cups
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 ounces unsalted butter, cut into small pieces and chilled
- 1 cup buttermilk
- 1 pound 3 ounces fresh or frozen blackberries, approximately 4 cups
- 1 cup sugar
- 1 cup water
- 1/2 teaspoon ground ginger
Rhubarb Peach Cobbler
By jacksrecipes
Recipe courtesy Alton Brown, 2005
- 9 1/2 ounces all purpose flour, approximately 2 cups
- 1 ounce sugar, approximately 2 tablespoons, plus 1 cup sugar
- 1 tablespoon freshly grated lime zest
- 1 teaspoon kosher salt, plus 1/4 teaspoon
- 4 1/2 ounces unsalted butter, chilled and cut into small pieces, plus extra for dish
- 1 1/2 ounces lard, chilled and cut into small pieces
- 1 1/2 ounces ice water, approximately 3 tablespoons
- 2 tablespoons cornstarch
- 1 pound rhubarb, chopped into 1/2-inch pieces
- 1 pound sliced peaches, peel on and sliced into 1/2 to 1-inch pieces
- 1 tablespoon freshly squeezed lime juice
Peanut Brittle
By jacksrecipes
Recipe courtesy Alton Brown
- 1 1/2 cups lightly salted, roasted peanuts
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 3 cups sugar
- 1 1/2 cups water
- Vegetable oil, for coating the saucepan
- Softened butter for spatula
Mr. John's Chorizo and Seafood Gumbo
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2000
- 1 1/2 cups vegetable oil
- 1 1/2 cups bleached all-purpose flour
- 2 cups chopped yellow onions
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- 1/2 pound chorizo or other smoked sausage, finely chopped, plus 1 pound chorizo, cut crosswise into 1/4-inch thick slices
- Creole seasoning
- 2 1/2 quarts shrimp stock, (chicken stock or water can be used)
- 1 dozen frozen gumbo crabs, thawed
- 2 pounds medium shrimp, peeled and deveined
- 2 pounds Louisiana Crawfish tails
- 2 tablespoons chopped green onions or scallions (green part only)
- 2 tablespoons chopped fresh parsley leaves
- 6 cups cooked long grain white rice, warm
- Louisiana File Powder
Shrimp and Salmon Mousseline with Tomato Cream Sauce
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2001
- 12 ounces shrimp, peeled and deveined
- 10 ounces salmon fillet, skin removed, and cut into 1/2-inch cubes
- 1 teaspoon chopped dill
- 1 teaspoon chopped tarragon
- 1/3 cup finely chopped shallots
- 2 large egg whites
- 1 1/2 teaspoons salt
- 1/2 teaspoon white pepper
- 2 cups heavy cream
- 3 tablespoons unsalted butter, melted
- Tomato Cream Sauce, recipe follows
- 2 tablespoons olive oil
- 1/2 cup finely chopped yellow onions
- 2 teaspoons minced garlic
- 2 1/2 cups chopped, seeded tomatoes
- 2 sprigs thyme
- 3/4 teaspoon salt
- 1/2 cup plus 2 tablespoons fish stock
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons chopped parsley
Baked Alaska Saint Pierre
By jacksrecipes
Make filling: Beat marmalade into vanilla ice cream in a bowl with a wooden spoon until combined, then spread in a...
- For filling
- 1/3 * 1/3 cup sweet orange marmalade
- 1 * 1 qt superpremium vanilla ice cream, softened slightly
- 1 * 1 pint orange sorbet, softened slightly
- For g�ise
- 1/2 * 1/2 cup cake flour (not self-rising)
- 1/4 * 1/4 teaspoon salt
- 3 * 3 large eggs at room temperature for 30 minutes
- 1/2 * 1/2 cup sugar
- 2 * 2 teaspoons finely grated fresh orange zest
- 2 * 2 teaspoons Grand Marnier
- 3 * 3 tablespoons unsalted butter, melted and cooled
- For meringue
- 7 * 7 large egg whites
- 1/4 * 1/4 teaspoon cream of tartar
- 1 1/4 * 1 1/4 cups sugar
- 1 * 1 teaspoon vanilla
- 1 * 1 eggshell half, cleaned
- 2 * 2 tablespoons Grand Marnier
- * Special equipment: 2 (8- by 2-inch) round cake pans; a 9- by 2-inch round cake pan; a round cake pan or plate at least 10 inches in diameter