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Spitfire Shrimp

Spitfire Shrimp

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Recipe courtesy Rachael Ray

  • 1 lime, juiced
  • 2 ounces (1/4 cup) hot cayenne pepper sauce
  • 1 tablespoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon crab boil seasoning
  • 4 cloves garlic, crushed and chopped
  • 2 shallots, chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter, cut into pieces
  • 2 pounds jumbo shrimp peeled and de-veined*
  • 12 to 15 blades fresh chives, chopped, for garnish
0/5 (0 Votes)

Capellini with Salmon and Lemon-Dill-Vodka Sauce

Capellini with Salmon and Lemon-Dill-Vodka Sauce

By

active time: 20 min total time: 1 1/4 hr (not including cooking salmon) Cook onion in oil in a 3-quart heavy ...

  • 1 * 1 medium onion, finely chopped (about 1 cup)
  • 1 * 1 tablespoon olive oil
  • 3 * 3 cups reduced-sodium chicken broth (24 fl oz)
  • 1 * 1 cup heavy cream
  • 1/3 * 1/3 cup vodka
  • 1/2 * 1/2 teaspoon salt
  • 1/2 * 1/2 cup chopped fresh dill
  • 1 1/2 * 1 1/2 teaspoons finely grated fresh lemon zest
  • 2 * 2 tablespoons fresh lemon juice
  • 1/4 * 1/4 teaspoon coarsely ground black pepper
  • 2 * 2 cups flaked broiled salmon
  • 10 * 10 oz capellini (angel-hair pasta; about two thirds of a 1-lb box)
0/5 (0 Votes)

Bouillabaisse

Bouillabaisse

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Recipe courtesy of Tyler Florence

  • 6 pounds of non-oily assorted fresh fish such as snapper, sea bass, halibut, grouper and monkfish - have fishmonger fillet the fish, reserving the heads and bones
  • 1/2 pound medium sized shrimp, whole - have fishmonger devein and shell
  • 1 dozen mussels in the shells, debearded and scrubbed
  • 2 dozen clams, scrubbed
  • 1/2 cup virgin olive oil
  • 1 1/2 cups dry white wine
  • 2 tablespoons Pernod
  • 2 fresh thyme sprigs, chopped
  • 2 fresh chervil sprigs, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon saffron threads
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 leek, split
  • 1 onion, peeled and halved
  • 1 garlic bulb, halved
  • 1 fresh fennel bulb, roughly chopped
  • 2 tablespoons Pernod
  • 1 small bunch fresh chervil, 1 small bunch fresh thyme, 2 bay leaves, strips of orange peel, 1 teaspoon fennel seeds and 8 black peppercorns - secure in cheesecloth tied with string
  • 2 cups cold water
  • 2 cups dry white wine
  • 3 1/2 cups canned chopped tomatoes
  • Reserved fish bones and heads
  • Pinch saffron threads
  • Pinch cayenne pepper
  • 1/4 cup virgin olive oil
  • 1 onion, peeled and diced
  • 2 garlic cloves, minced
  • 1 tablespoon flat-leaf parsley, chopped
  • 1/2 small orange, zested
  • Clams and mussels
  • 1 tablespoon Pernod
  • 1 cup dry white wine
  • 1 fennel bulb, chopped
  • 1 leek, split and chopped
  • 2 tomatoes, peeled and diced
  • 1 bay leaf
  • 1/2 teaspoon saffron threads
  • Sea salt and freshly ground black pepper
  • Marinated fish and shrimp
  • Remaining fumet
  • 1 tablespoon tomato paste
  • Fresh flat-leaf parsley and basil, for garnish
  • 1 large tomato
  • 1 red bell pepper
  • 1 potato, peeled and boiled
  • 1 cup mayonnaise
  • 1/4 cup fumet
  • 5 garlic cloves
  • Pinch each saffron and cayenne pepper
  • Sea Salt and freshly ground black pepper
  • 18 baguette slices, each approximately 3/8-inch thick
  • 1/2 cup virgin olive oil
0/5 (0 Votes)

Roasted Leg of Lamb with Spices, Roasted Fennel, and Sweet Red Pepper Mayonnaise

Roasted Leg of Lamb with Spices, Roasted Fennel, and Sweet Red Pepper Mayonnaise

By

Recipe courtesy Tyler Florence

  • 5 garlic cloves
  • 1/2 bunch fresh flat-leaf parsley, chopped
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 leg of lamb (about 7 pounds), thighbone removed (see note)
  • Turkish Spice Mix, recipe follows
  • 3 fennel bulbs, trimmed and quartered
  • Salt and freshly ground black pepper
  • 1 lemon, juiced
  • Extra-virgin olive oil
  • 1/2 cup walnut pieces
  • 2 cups mayonnaise
  • 2 garlic cloves, chopped
  • 1 roasted red pepper, torn into narrow strips by hand
  • 1 fresh hot red chile, stemmed
  • Pinch sugar
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper
0/5 (0 Votes)

Gumbo

Gumbo

By

Recipe courtesy Paula Deen

  • 3 large boneless skinless chicken breast halves
  • Salt and pepper
  • 1/4 cup vegetable oil
  • 1 pound smoked sausage, cut into 1/4-inch slices
  • 1/2 cup all-purpose flour
  • 5 tablespoons margarine
  • 1 large onion, chopped
  • 8 cloves garlic minced
  • 1 green bell pepper, seeded and chopped
  • 3 stalks celery chopped
  • 1/4 cup Worcestershire sauce
  • 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
  • 4 cups hot water
  • 5 beef bouillon cubes
  • 1 (14-ounce can) stewed tomatoes with juice
  • 2 cups frozen sliced okra
  • 4 green onions, sliced, white and green parts
  • 1/2 pound small shrimp, peeled, deveined and cooked
0/5 (0 Votes)

Silence of the Leg O' Lamb

Silence of the Leg O' Lamb

By

Recipe courtesy Alton Brown

  • 1 sirloin end leg of lamb, boned, and trussed
  • 4 cloves garlic
  • 8 fresh mint leaves
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 5 tablespoons strong mustard, such as Dijon
  • 2 tablespoons canola oil
  • 2 sprigs fresh rosemary
0/5 (0 Votes)

French Onion Soup

French Onion Soup

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In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the on...

  • 2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
  • 1/4 pound unsalted butter
  • 1 bay leaf
  • 1/2 cup medium-dry sherry
  • 1/2 cup brandy or Cognac
  • 1 1/2 cups good dry white wine
  • 4 cups beef stock
  • 4 cups veal stock
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground white pepper
  • Read more at: http://www.foodnetwork.com/recipes/ina-garten/french-onion-soup-recipe.html?oc=linkback
4.6/5 (9 Votes)

Emeril's Texas-Style Smoked Brisket

Emeril's Texas-Style Smoked Brisket

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Recipe courtesy Emeril Lagasse, 2002

  • 1 (4-pound) beef brisket, trimmed
  • 2 tablespoons dark brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 tablespoons salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne
  • 2 teaspoons dry mustard
  • 2 teaspoons ground cumin
  • Mesquite wood chips
  • Barbecue Sauce, recipe follows
  • 2 tablespoons vegetable oil
  • 3/4 cup chopped yellow onions
  • 2 tablespoons chopped garlic
  • 4 cups ketchup
  • 1/2 cup dark brown sugar
  • 2 tablespoons cane syrup
  • 1/2 cup apple cider vinegar
  • 1/2 cup yellow mustard
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons hot red pepper sauce
  • 2 teaspoons Essence, recipe follows
  • 1/2 teaspoon red pepper flakes, or more to taste
  • 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
0/5 (0 Votes)

3-1-1.5 Cooking Method

3-1-1.5 Cooking Method

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The plan is to cook ribs indirect: 3 hours @ 250-275 deg (flip 45 mins) 1 hour in foil wrap 250-275 deg 1

  • Babyback ribs
0/5 (0 Votes)

Broiled, Butterflied Chicken

Broiled, Butterflied Chicken

By

Recipe courtesy of Alton Brown

  • 1 1/2 teaspoons black peppercorns
  • 4 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1 lemon, zested
  • Extra virgin olive oil
  • Onions, carrots and celery cut into 3 to 4-inch pieces
  • 3 to 4-pound broiler/fryer chicken
  • 1 cup red wine
  • 8 ounces chicken stock
  • 2 to 3 sprigs thyme
  • Canola oil
0/5 (0 Votes)