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Recipes
Bayou Catfish Fillets
By jacksrecipes
Preheat broiler. Combine first 9 ingredients in a zip-top plastic bag
- The spicy cornmeal breading stays crispy when the fish is baked on a ventilated broiler pan. You can also use yellow cornmeal. Try this breading on other white fish fillets.
- Yield: 6 servings (serving size: 1 fillet and 1 lemon wedge)
- Ingredients
- 2 * 2 tablespoons white cornmeal
- 1 1/2 * 1 1/2 teaspoons seasoned salt
- 1 1/2 * 1 1/2 teaspoons dried oregano
- 1 * 1 teaspoon garlic powder
- 1 * 1 teaspoon onion powder
- 3/4 * 3/4 teaspoon ground red pepper
- 1/2 * 1/2 teaspoon chili powder
- 1/4 * 1/4 teaspoon ground cumin
- 1/4 * 1/4 teaspoon black pepper
- 6 * 6 (6-ounce) catfish fillets
- * Cooking spray
- 6 * 6 lemon wedges (optional)
Catfish a la Meuniere
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2006
- 4 (6-ounce) catfish fillets
- 1 teaspoon salt
- 1/2 teaspoon Essence, recipe follows
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 1 stick, cubed, softened unsalted butter
- 1 tablespoon minced shallots
- 2/3 cup chopped pecans
- 2 tablespoons white wine
- 1/4 cup lemon juice
- 2 tablespoons chopped fresh parsley leaves
- Freshly ground black pepper
Chicken and Smoked Sausage Gumbo
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2005
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 3 bay leaves
- 6 cups chicken broth
- 1 pound boneless chicken meat, cut into 1-inch chunks
- 1 teaspoon Rustic Rub, recipe follows
- 2 tablespoons chopped fresh parsley leaves
- 1/2 cup chopped green onions
- 1 tablespoon file powder
Pan Fried Catfish with Lemon and Garlic
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2005
- 4 (6 to 6 1/2- ounce) catfish fillets
- 1 tablespoon plus 2 teaspoons Essence or other seasoning salt, recipe follows
- 1/4 cup fresh lemon juice
- 2 tablespoons minced parsley leaves, plus chopped parsley for garnish
- 2 tablespoons minced garlic
- 3/4 cup yellow cornmeal
- 1/4 cup all- purpose flour
- 1/2 teaspoon salt
- 1 cup vegetable oil
- Lemon wedges, for serving
Zingerman's Reuben Sandwich
By jacksrecipes
Recipe courtesy Zingerman's Deli
- 1 loaf unseeded and unsliced Jewish Rye bread
- 2 pounds corned beef, sliced (see Cook's Note)
- 12 ounces Russian dressing, recipe follows
- 12 ounces sauerkraut
- 12 slices Swiss cheese
- 4 tablespoons butter, melted
Stuffed Artichokes with Crab
By jacksrecipes
Lightly oil baking sheet with olive oil and place in the oven to preheat
- 2 * 2 tablespoons olive oil
- 6 * 6 jumbo artichokes
- 1 * 1 cup mayonnaise
- 1/4 * 1/4 teaspoon Worcestershire sauce
- 1/4 * 1/4 teaspoon fine salt
- 1/4 * 1/4 fresh black pepper
- 1/4 * 1/4 cup bread crumbs, dried
- 1/2 * 1/2 teaspoon tarragon, dried
- 2 * 2 tablespoons chopped scallions
- 2 * 2 tablespoons chopped parsley leaves
- 2 * 2 teaspoons lemon juice
- 1 * 1 teaspoon grated lemon zest
- 1 * 1 cup crabmeat
Fried Catfish Taco with Chipotle Slaw
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2002
- 2 (6 to 8-ounce) catfish filets
- 1/4 cup milk
- 1/4 cup Creole mustard
- 1 teaspoon hot sauce
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup flour
- 1/4 cup yellow cornmeal
- 1 tablespoon Essence, recipe follows
- 4 to 6 cups vegetable oil for deep-frying
- 2 teaspoons finely chopped chipotle pepper in adobo sauce (wear gloves please!)
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1/4 pound shredded white cabbage (about 1 cup)
- 1/4 pound shredded red cabbage (about 1 cup)
- 1/4 cup finely chopped red onions
- 1/4 cup chopped green onions
- 8 crispy corn tortillas
- 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
Waffle Iron Reuben Sandwich
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2001
- 4 slices rye bread
- Emeril's Russian dressing, recipe follows
- 8 ounces thinly sliced Swiss cheese
- 8 ounces sliced baked ham
- 8 ounces sliced corned beef
- 1 tablespoon unsalted butter, softened
- 1 cup sauerkraut, as accompaniment
- 1 cup mayonnaise
- 1/4 cup chili sauce
- 1 tablespoon minced yellow onion
- 1 tablespoon minced celery
- 1 tablespoon minced parsley
- 1 tablespoon heavy cream
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Emeril's Red Pepper Sauce, or other hot sauce
- Pinch sugar
- Salt
Chicken and Smoked Sausage Gumbo with White Rice
By jacksrecipes
Prep 30 min Inactive Prep -- Cook 3 hr 30 min Total: 4 hr 0 min In a large enameled cast ...
- 1 tablespoon plus 1/2 cup vegetable oil
- 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
- 4 pounds chicken thighs, skin removed
- 1 tablespoon Essence or Creole seasoning, recipe follows
- 1 cup all-purpose flour
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 3 bay leaves
- 9 cups chicken stock or canned low-sodium chicken broth
- 1/2 cup chopped green onions
- 2 tablespoons chopped parsley leaves
- 1 tablespoon file powder
- White Rice, recipe follows
- Hot sauce
Spicy Hummus: Quick Chickpea Spread
By jacksrecipes
Recipe courtesy Rachael Ray
- 1 (14.5 ounce) can chickpeas (garbanzo beans), drained
- 2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
- A drizzle extra-virgin olive oil
- 1/2 teaspoon crushed pepper flakes
- 1 teaspoon (1/3 palm full) ground cumin
- 1 teaspoon (1/3 palm full) ground coriander
- 1 clove garlic, crushed
- Coarse salt
- 1/2 lemon, juiced
- Pita breads, grilled and cut into wedges for dipping