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Recipes
Cherries Jubilee
By jacksrecipes
Recipe courtesy Rachael Ray
- 2 (15-ounce) cans whole Bing cherries in juice, drained and juice reserved
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 cup kirsch or cognac, warmed
- 2 pints vanilla ice cream
Olive-Crusted Rack of Lamb
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2003
- 3 tablespoons pitted kalamata olives, or other brine-cured black olives
- 2 tablespoons fresh bread crumbs, made from French bread
- 1 tablespoon plus 2 teaspoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon chopped fresh rosemary leaves
- Salt and freshly ground black pepper
- 1 rack of lamb, trimmed and Frenched (about 1 1/2 pounds)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Summer Stuffed Tomatoes, recipe follows
Honey Plums
By jacksrecipes
Recipe courtesy Alton Brown
- 1/2-3/4 cup wildflower honey
- 10 slightly underripe plums, stones removed, quartered (the plums not the stones)
Filet of Beef Steaks with Horseradish Sauce
By jacksrecipes
Recipe courtesy Rachael Ray
- 6 (2-inch) beef tenderloin steaks
- Salt and pepper
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 3 rounded tablespoonfuls prepared horseradish, 1/4 cup
- 2 tablespoons chopped chives, 8 blades
- 1/2 cup Madeira or other dry sherry, optional
Rhoda's Candied Sweet Potatoes - Kicked Up!
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2002
- 8 large sweet potatoes, peeled and cut into 1/8ths
- 3 cups light brown sugar
- 1 cup water
- 1 cup fresh orange juice
- 2 vanilla beans, split in half lengthwise
- 2 teaspoons orange zest
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup bourbon
- 1 stick butter, cut into pieces
Rack of Lamb with Creole Mustard Crust, Rosemary-Lamb Jus, and Herbed Potato Cake
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2003
- 1/4 cup dried fine bread crumbs
- 1 1/2 teaspoons chopped fresh basil leaves
- 1/2 teaspoon chopped fresh rosemary leaves
- 1/2 teaspoon chopped fresh thyme leaves
- 1 1/2 tablespoons olive oil
- 2 1/2 teaspoons Essence, recipe follows
- 1 rack of lamb (8 bones), trimmed and Frenched
- 2 tablespoons Creole mustard or other whole-grain mustard
- Herbed Potato Cake, recipe follows
- Rosemary Jus, recipe follows
Creamy Peanut Butter Pie
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2000
- 2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 1 cup smooth peanut butter
- 1 pound cream cheese, at room temperature
- 1 1/2 cups confectioners? sugar
- 1/3 cup milk
- 1/4 cup chopped roasted peanuts
- 6 cups sweetened heavy cream, whipped until thick, in all
- 1/2 cup chopped salted peanuts
- 4 ounces chocolate curls and shavings
- 2 cups chocolate sauce, slightly warm
Carnitas Soft Tacos with Guacamole and Pico de Gallo
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2003
- 3 pounds thick, meaty country style pork ribs, pork butt or pork shoulder
- 2 pounds lard, or enough to cover the meat
- 1/4 cup water
- 1 orange, zest removed with a vegetable peeler in wide strips
- 1 lime, zest removed with a vegetable peeler in wide strips
- 3 cloves garlic, unpeeled
- 1/2 teaspoon coarse salt
- 12 soft corn tortillas
- 2 tablespoons vegetable oil
- Guacamole, accompaniment, recipe follows
- Emeril's Pico de Gallo, accompaniment, recipe follows
- 2 large, firm--ripe avocados, peeled, pitted and cut into 1/2-inch pieces
- 1/4 cup minced white onions
- 2 tablespoons minced fresh cilantro leaves
- 1 tablespoon fresh lime juice, or more to taste
- 1 teaspoon minced serrano chile
- 1/4 teaspoon ground cumin
- 1/4 teaspoon minced garlic
- 1/4 teaspoon salt
- Pinch cayenne
- 1 1/2 pounds plum tomatoes, cored, seeded and diced
- 3/4 cup finely chopped white onion
- 1/2 cup chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
- 1 teaspoon minced garlic clove
- 1/2 teaspoon salt
- Pinch cayenne
Pan Fried Fish
By jacksrecipes
Recipe courtesy Alton Brown
- 1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
- Kosher salt
- Ground black pepper
- Flour for dredging
- 2 tablespoon Canola oil
- 3 tablespoons butter
- 1 tablespoons capers, drained
- 1 lemon, juiced
Honey-Marinated Pears: Marinovanniye Grushi s Myodom
By jacksrecipes
Recipe courtesy Anya von Bremzen, Please to the Table: The Russian Cookbook, Workman Publishing, 1990
- 6 medium-sized firm Bartlett pears, peeled, cored and quartered
- 1/2 lemon, juiced
- 1 cup honey
- 2 1/4 cups water
- 3/4 cup cider vinegar
- 1 piece (i-inch) cinnamon stick
- 3 cloves