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Recipes
Spiced Shrimp with Avocado Oil
By jacksrecipes
Sprinkle shrimp with sugar and salt
- Yield: 5 servings (serving size: about 4 ounces shrimp)
- Ingredients
- 1 1/2 * 1 1/2 pounds medium shrimp, peeled and deveined
- 1 * 1 teaspoon sugar
- 1/4 * 1/4 teaspoon kosher salt
- 1 * 1 tablespoon chili powder
- 1/2 * 1/2 teaspoon ground cumin
- 1/2 * 1/2 teaspoon ground coriander
- 1/2 * 1/2 teaspoon dried oregano
- 1 1/2 * 1 1/2 tablespoons avocado oil, divided
- * Lime wedges
Blue Cheese Stuffed Filets with Bacon Mashed Potatoes
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2000
- 6 ounces bacon, chopped
- 4 (8-ounce) filet mignons
- 1 cup crumbled Stilton cheese or any type of blue-veined cheese
- Creole seasoning
- 3 tablespoons olive oil
- Creole seasoning
- 1 small onion, cut into 1/8-inch rings
- 1/2 cup Crystal Hot Sauce
- 1/2 cup flour
- 1 cup vegetable oil
- 1 cup demi-glace
- 1/2 cup port wine
- 1 recipe Creamed Potatoes, reicpe follows
- 1/2 cup port wine
- 1 tablespoon chopped fresh parsley leaves
Chickpea Spread with Sesame Seed Paste: Hummus bi Tahina
By jacksrecipes
Recipe courtesy Emeril Lagasse
- 2 cups canned chickpeas, drained and rinsed
- 1 lemon, juiced
- 2 tablespoons tahini paste
- 1 tablespoon garlic
- 1/4 cup olive oil, plus more, for drizzling
- Salt
- Freshly ground black pepper
- 1 cup kalamata olives, pitted
- Fresh pita bread
Sixteen Spice Seared Tuna with Mustard Mint Sauce
By jacksrecipes
Recipe courtesy Bobby Flay, 2004
- 3 tablespoons ground cinnamon
- 3 tablespoons ancho chili powder
- 3 tablespoons pasilla chili powder
- 3 tablespoons ground cumin
- 3 tablespoons ground coriander
- 3 tablespoons ground ginger
- 1 tablespoon ground cloves
- 1 tablespoon ground fennel seed
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon allspice
- 1 teaspoon chile de arbol
- 3 tablespoons brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 teaspoon cayenne pepper
- 4 (6-ounce) tuna steaks
- 2 tablespoons canola oil
- Mustard Mint Sauce, recipe follows
Grilled Chicken Tacos Alambres
By jacksrecipes
* Marinate the chicken o In a medium bowl, mix the lime juice, chilli powder, garlic, salt, oregano,...
- * For the marinated chicken
- o lime juice, 1/2 cup (from about 2 limes)
- o ancho chilli powder, 1 tbsp (it'll still be fine with other sorts of chilli powder)
- o garlic, 2 cloves (about 2 tsp) minced
- o salt, 1 1/2 tsp
- o dried oregano, 1 tsp
- o black pepper, 1 tsp
- o veg oil, 1 cup
- o boneless, skinless chicken breasts, about 600g (1 1/4 pounds)
- * For rest of the filling
- o veg oil, 1 tsp; more if sauteing the chicken
- o bacon, 3 slices, finely chopped
- o fresh poblano chiles, 1 cup, cored, seeded, and finely chopped (about 2 poblanos)
- OR
- jalapenos, 2 fresh, and green capsicum, 1/2, cored, seeded, and finely chopped
- o yellow or white onion, finely chopped, 1 cup
- o fresh corriander, chopped, 1/4 cup
- o juice of 1 lime
- o salt
- o oaxaca cheese OR freshly grated mozzarella, 1/2 cup (optional)
- * For serving
- o Corn tortillas (5 to 6 inches wide), 12 to 16, warmed
- o Guacamole
- o Pico de Gallo
- o Tomatillo Salsa
Stuffed Zucchini Recipe
By jacksrecipes
1. In a large bowl, combine first 11 ingredients and one can of the tomato sauce; mix well
- 1-1/2 pounds lean ground beef (90% lean)
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 jalapeno pepper, minced
- 1-1/4 cups soft bread crumbs
- 1 egg, beaten
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 cans (8 ounces each) tomato sauce, divided
- 2 medium tomatoes, coarsely chopped
- 4 to 5 medium zucchini
- 2 cups (8 ounces) shredded mozzarella cheese
Whole Fish, Emeril-Style
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2002
- 1 (4 to 5 pound) red snapper, scaled, gills and fins removed, scored 1/8-inch deep
- 1/4 cup chopped garlic
- 1 cup extra-virgin olive oil
- 1 tablespoon red pepper flakes
- 1 lemon, zested
- 1 lime, zested
- 1 tablespoon cracked black pepper
- 1/4 cup chopped chives
- 1/4 cup chopped flat-leaf parsley leaves
- 1/4 cup chopped marjoram leaves
- 1/4 cup chopped thyme leaves
- 1 cup white wine
- 1 cup sliced onion
- 2 tablespoons kosher salt
- 2 Vidalia onions, sliced
- 2 zucchini, sliced into rounds
- 1 head fennel, fronds removed and reserved, base sliced
- 1 tablespoon chopped marjoram
- 1 tablespoon chiffonaded basil
- Olive oil, for drizzling
- Salt and freshly ground black pepper
- 1 lemon, cut into wedges
Chile-Rubbed Steak Tacos
By jacksrecipes
Make the spice rub: In a small bowl, combine all the spice rub ingredients
- For the filling:
- For the spice rub
- 2 Tbs. ancho chile powder (replace 1 Tbs. with pasilla chile powder, available from A Cook's Wares, if you like)
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground allspice
- 1/8 tsp. ground cloves
- Juice of 1 or 2 limes
- 1-1/2 lb. boneless rib-eye steaks, 1/2 inch thick
- 1 Tsp. vegetable oil
- For serving:
- Kosher salt
- 12 to 16 corn tortillas (5 to 6 inches wide), warmed
- Guacamole
- Pico de Gallo
- Tomatillo Salsa
Double Baked Horseradish Potatoes
By jacksrecipes
Copyright 1999 Bobby Flay
- 4 large Russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 stick unsalted butter
- 1/2 cup milk
- 1/2 cup cream
- 1/4 cup grated fresh horseradish
- Salt and pepper
- Sour cream
- Chives
- 4 tablespoons osetra caviar
Stuffed Catfish topped with Garlic Butter and Grilled Asparagus Spears and Sweet Potatoes
By jacksrecipes
Recipe courtesy of Team A ? Bartenders
- 1 red onion, diced
- 2 cloves garlic, chopped
- Olive oil, for sauteing
- 1/2 cup breadcrumbs
- 2 tablespoons capers
- 4 catfish fillets
- Garlic Butter Sauce, recipe follows
- Grilled Asparagus Spears, recipe follows
- Sweet Potatoes, recipe follows