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Recipes
Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce
By jacksrecipes
Recipe courtesy Rachael Ray
- 2 (2 to 2 1/2 pound) center-cut pieces beef tenderloin ask the butcher to give you 2 pieces for use in a Chateaubriand recipe
- Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce
- Grill seasoning (recommended: Montreal Steak Seasoning for Steak by McCormick)
- 5 whole roasted red peppers, coarsely chopped, well drained and pat dry
- 2 cloves garlic, popped from skin
- Handful flat-leaf parsley
- 1 cup good quality pitted black olives, from bulk bins, such as kalamata, drained well
- Salt and pepper
- Crusty bread, sliced
LBFD Ceasar Salad Dressing
By jacksrecipes
Place the above ingredients in a blender and mix until blended
- 1 Parmesan Cheese Wedge, crudely grated
- 4 Garlic cloves, halved
- 1 tb Ground Black Pepper
- 1 cup Olive Oil
- 1/2 cup Red Wine Vinegar
- 1 2oz. can flat anchovies in oil
- 1 egg yolk
- 3 tb lemon juice
- 2 tb grey poupon dijon mustard
Chateaubriand with Bearnaise Sauce and Chateau Potatoes
By jacksrecipes
Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published
- 1 whole beef tenderloin, 5 pounds or under, trimmed
- 2 tablespoons butter
- Salt
- Freshly ground black pepper
- 8 tablespoons butter
- 20 tourneed small white potatoes
- 1 tablespoon finely chopped parsley
- 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
- 1 tablespoon finely chopped parsley leaves
Hollandaise Sauce
By jacksrecipes
Copyright 2000 Television Food Network, G
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted (1 stick)
- Pinch cayenne
- Pinch salt
- EGGS BENEDICT
- 8 slices Canadian bacon
- 4 English muffins, split
- 2 teaspoons white vinegar
- 8 eggs
- Salt and pepper, to taste
- Hollandaise sauce, recipe above
- Fresh chopped parsley, for garnish
Steak Sauce/Drizzle
By jacksrecipes
Melt butter in medium saucepan
- 2 tbsp butter
- 2 shallots
- 2 cloves garlic, finely sliced
- 1 cup dark rum
- 4 cups chicken stock
- 1 tsp coarsley ground black pepper
- 2 tbsp molasses
- salt
Wasabi Sauce
By jacksrecipes
Mix and heat over medium heat to a boil, then set aside
- 1/4 cup heavy cream
- 1 tsp powdered wasabi
Standing Rib Roast with Cabernet au Jus
By jacksrecipes
Copyright 2000 Television Food Network, G
- 1 (3-rib) prime rib beef roast, about 6 pounds
- 5 garlic cloves, smashed
- Fresh rosemary and thyme, roughly chopped
- Kosher salt and freshly cracked black pepper
- Olive oil
- 2 carrots, cut in chunks
- 2 potatoes, peeled and cut in chunks
- 1 onion, cut in half
- 2 cups Cabernet Sauvignon
- Pinch sugar
- 1/4 cup water or beef drippings
- 2 tablespoons chopped parsley
Ponzu Sauce
By jacksrecipes
Combine in blender and puree, strain, serve
- 2 tbsp lime juice
- 2 tbsp low-sodium tamari sauce
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 tsp minced ginger
- 2 tsp sugar
Grandma Linda's Peach Cobbler
By jacksrecipes
Preheat oven to 375 degrees melt butter in 9" x 9" pan in oven
- 1 large can sliced peaches, drained
- 1/2 cup margarine
- 1 cup flour
- 1 cup sugar
- 2 tsp baking powder
- 3/4 cup milk
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp vanilla
Veal Scallopine with Madeira and Porcini Mushrooms
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2001
- 3/4 ounce dried porcinis
- 1 cup veal or chicken stock
- 1 1/2 pounds veal scallopine, pounded and flattened
- Salt
- Freshly ground black pepper
- Seasoned flour, for dredging
- 2 tablespoons vegetable oil
- 4 tablespoons butter
- 2 shallots, minced
- 2 cloves garlic, minced
- 1/2 cup Madeira wine
- 3/4 cup heavy cream