Jack’s Garlic Shrimp with Pasta or Rice:

Some people refer to this as Shrimp Scampi.
Serves 2 Adults

Ingredients:
1 pound of large fresh uncooked shrimp (butcher / seafood section of grocery store) (large you get about 21 to 25 shrimp per pound).
Grated Parmesan / Romano Cheese (I buy it all ready to use).
Fresh Garlic (produce section of grocery store).
1 medium size lemon (produce section of grocery store).
Olive Oil.
Butter (not margin).
Louisiana Hot Sauce.
Crushed Red Pepper Flakes (spice section of grocery store).
Cajun Creole Dry Seasoning (spice section of grocery store).
Garlic Powder (spice section of grocery store).
Dry Crushed Oregano (spice section of grocery store).
Fresh Parsley (produce section).
Fresh Black Ground Pepper (spice section of grocery store).
Table Salt.
Instant or Fresh Rice; or Angel Hair Spaghetti.


Cooking Items:
1 teaspoon
1 tablespoon
1 large cooking spoon
1 medium deep frying pan
1 small paring knife
Paper Towels
Plastic Wrap
Small Mixing Bowl
2 Diner Plates or Large Soup Bowls
2 Diner Forks (you may want to try and eat this with a soup spoon if you're having it over rice, it works better, I learned this when I lived in Asia).
1 rice cooker or pot for boiling instant rice.
Note: Instant Rice is good when you are in a hurry.
Pasta – needs pasta strainer and large deep 5-quart cooking pot.


Cooking Directions:
STEP # 1 ….
Clean, peel and devain the fresh one pound of Shrimp.
Place in mixing bowl.
Sprinkle with the following …
-- Cajun Creole Seasoning.
-- Fresh Ground Black Pepper.
-- Garlic Powder.
-- Small amount of table Salt.
Stir thoroughly, cover with plastic wrap and place back in refrigerator.


STEP # 2 ….
Prepare Rice.
Prior to cutting lemon, lightly shave the lemon skin, about 1/2 teaspoon. This is called Lemon Zest. Next, cut Lemon in Half.
Finely Chop the Garlic, you will need about 2 tablespoons.


STEP # 3 ….
When Rice -or- Pasta is done remove and place in soup bowl or on diner plate.
Cook the Shrimp as follows …
Remove Shrimp from refrigerator.
Get spices, lemon, lemon zest peelings, butter, and garlic
ready to use.
Using a medium size deep frying pan, preheat pan.
Add about 2 tablespoons of Olive Oil, roll oil around to cover pan.
Add in about 3 tablespoons of butter.
Add in 2 tablespoons of Fresh Chopped Garlic, stir quickly.
Add in all the shrimp, stir.
Add in some Fresh Ground Black Pepper.
Add in a small amount of Table Salt.
Add in 1 teaspoon of Dry Oregano.
Add in 1/2 teaspoon of Crushed Red Pepper Flakes.
Add in 1 teaspoon of Hot Sauce.
Add in 1/2 teaspoon of Lemon Zest.
Add in 3 tablespoons of Fresh Parsley.
Continue to stir, shrimp cooks fast. Do NOT overcook.
When Shrimp is done, squeeze juice from whole Lemon.

Remove quickly, pour ½ onto each Bowl or Plate of Rice.
Sprinkle in 2 tablespoons of Grated Parmesan Cheese.
Serve while hot.


For you Hungry Man Types:
Serve with a fresh garden side salad.
Serve with Red or White Wine, or an Ice Cold Beer in a Frosty Mug.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack’s Recipe for Garlic Shrimp with Pasta or Rice.
If you could, please go to the comments section and leave me a comment.
Thank you.


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Happy Cooking.

Jack's Recipe: Fried Fresh Mozzarella Sticks with Portabella Mushroom Ragu Sauce and Conchiglie Pasta

Ingredients
1 Package of Conchiglie (Seashell shaped pasta)
1 pound fresh Mozzarella Cheese
Salt
Fresh Ground Black Pepper
all-purpose flour
Eggs
Milk
Dried Bread Crumbs
Olive Oil
Unsalted Butter
White Onion
Fresh Parsley
Fresh Garlic
2 pounds fresh Portabella Mushrooms
1 28-ounce can of Crushed Tomatoes (any brand)
Tomato Paste (buy in a tube)
Dried Thyme (spice section)
Dried Oregano (spice section)
Dried Basil (spice section)
1 can Chicken Stock (buy low sodium)
Parmesan / Romano Cheese (I buy mine all ready made)


Cooking Items and Utensils:
Can Opener
Cutting Board
Large Kitchen knife
Paper Towels
Long Handled Spoon
Pasta Strainer
Teaspoons
Tablespoons
Bowls
Plate
Frying Pan / Skillet
5 quart pot with lid (I use a cast iron pot with glass lid)
3 quart pot with lid (I use revere ware)



Cooking and Preparation Instructions:

Fried Fresh Mozzarella Sticks-
Preparation....
1 pound fresh Mozzarella Cheese, cut into 8 (1/4-inch) slices
Salt
Freshly ground black pepper
1 cup all-purpose flour
1 egg, beaten with 2 tablespoons milk
1 1/2 cups dried bread crumbs
2 tablespoons olive oil
Season both sides of the cheese lightly with salt and pepper.

In three separate bowls -
First Bowl – all purpose flour
Second Bow - season the egg wash and milk with salt and pepper.
Third Bowl – Bread Crumbs
Dredge each slice of cheese in the flour, tapping off any excess, then dip each slice in the egg wash, letting the excess drip off. Dip the cheese in the bread crumbs, coating completely.
Put on plate.
Set aside.

Cooking Instructions:
In large saute pan, over medium heat, heat 2 tablespoons of Olive Oil.
Pan-fry the cheese until the crust is golden, about 2 minutes on each side.
Remove and drain on paper towels.
Note – Start this while the Ragu is cooking.


Preparing Conchiglie (Seashell shaped pasta):
In a 3-quart pot, fill 2/3 with water, cover, place on high heat until boiling.
Remove lid add in 1 tablespoon of salt.
1 tablespoon of oil
Pour in pasta
Stir
When water starts to boil again, reduce to low, cook as per instructions on package.
Pour Pasta into pasta strainer, do not wash with cold water.
Shake thoroughly removing as much water as possible.
Drizzle lightly with Olive Oil, stir, this prevents pasta from sticking together.



Portabella Mushroom Ragu:
Preparation ..... 

Open 28-ounce can crushed tomatoes
Open 1 can low sodium Chicken Stock
Chop 1/2 cup of white onion
Chop 1 tablespoon of fresh garlic
Chop 1 tablespoon of fresh parsley
Slice the Portabella Mushrooms into strips

Cooking Instructions:
Pre-heat In 5 quart pot with lid
place the following....over medium-high heat
2 tablespoons Olive Oil 

2 tablespoons unsalted butter
Once the butter melts and starts to foam, add

1/2 cup diced white onion 

1 teaspoon freshly ground black pepper
1 teaspoon salt
1 tablespoon minced garlic
Stir for about 2-minutes
Now add in 2 pounds Portabella Mushrooms
Stir until starting to cook, add more Olive Oil if needed
Next Add
2 teaspoons thyme
2 teaspoons oregano
1 tablespoon basil
Add in...
Can Tomatoes
Can Chicken Stock
Fresh Chopped Parsley
2 tablespoons of Tomato Paste
Stir
Turn heat to high until it starts to boil.
Reduce heat to low, cook for about 20-minutes to thicken, stir often.
Cover, turn heat to simmer, cook for another 20-minutes.



Serving-
Place pasta in pasta bowls or onto serving plates.
Spoon the Portabella Mushroom Ragu Sauce over pasta, add some Parmesan / Romano Cheese.
Arrange 2 pieces of the Fried Mozzarella Cheese Sticks on top of the Mushroom Ragu Sauce and Pasta.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack's Recipe for Fried Fresh Mozzarella Sticks with Portabella Mushroom Ragu Sauce and Conchiglie Pasta.
If you could, please go to the comments section and leave me a comment.
Thank you.


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Happy Cooking.

Jack’s BBQ Recipe for Deep Frying Oysters with side dishes:

Lets wrap up BBQ season with a little untraditional outdoor cooking.
These foods can be cooked indoors, but Outdoors is safer, so that’s why I like them during the summer months when I can use my BBQ Grille.

Menu:
Fried Oysters
American Fries
Corn on the Cob
Watermelon


Cooking Items and Utensils:
A BBQ Grille
Metal Cooking Thermometer with a lip (so it can hang on Deep Fry Pan or Chinese Wok without dropping into oil and you don’t have to hold it).
Pair of Heavy Cooking Gloves (BBQ Mitts)
Sharp Paring or Kitchen Knife
Mixing bowl
Wax Paper
Chopping Board
Diner Plates (paper plates are fine)
Paper Towels
Alum Foil
Dinner Forks
Pasta type Strainer
Set of BBQ Cooking Tools (utensils)
Chinese Cooking Strainer or Slotted Long Handled Cooking Spoon
Cast Iron 5-quart Pot with glass lid
Gas Wok with stand (note: do NOT attempt to use an electric wok)




Item # 1 – Fried Oysters:
Ingredients …
Oysters (I buy mine in the deli / butcher section, they come in a jar, get two jars to be safe). If you live where you can get fresh Oyster, get a dozen.
Canola Oil, Vegetable Oil will surfice
Table Salt
Cayenne Pepper
Cajun Dry Seasoning
all-purpose Flour
Yellow Cornmeal
Fresh Ground Black Pepper
Garlic Powder

Directions …
Shuck fresh Oysters or Remove Oysters from Jar.
Place in bowl and wash with fresh cold tap water.
Gently drain off water.
In a separate bowl or dish, mix the following ingredients:
3/4 Cup of all-purpose Flour.
3/4 Cup of Yellow Cornmeal.
1 Teaspoon of Fresh Ground Black Pepper.
1 Teaspoon of Garlic Salt.
1/2 Teaspoon of Table Salt.
1 Tablespoon of Cayenne Pepper.
Mix thoroughly.
Roll the Oysters in the flour mix and set aside on waxed paper.
Heat oil in Wok or BBQ side deep fryer to 375°F (use thermometer).
Deep fry oysters in batches (3 or 4 at a time) until golden, about 2 to 4 minutes. They will start to float.
Do not overcrowd, Do not overcook.
Using a large diner plate, cover with about three layers of paper towels.
Remove Oysters using Chinese Strainer or Slotted cooking spoon.
Sprinkle lightly and immediately with some Cajun Dry Seasoning.
Serve immediately.


Item # 2 - American Fries: 

Ingredients …
3 large baking potatoes (russets do best, about 2 pounds).
Canola Oil, for the fry frying 
Table Salt

Directions …
Peel and cut potatoes into matchstick slices 1/4-inch thick.
Place the potato slices in a bowl of water.
Let stand 15 minutes.
Drain using strainer, rinse under cold water, and drain again.
Pat dry with paper towels.
On BBQ Grille using side burner, if you have one, and using a Wok,
heat enough oil to come to about 4 inches up the side of the Wok, about 3 or 4 cups.
Heat the Oil to 350 degrees F. Use a thermometer.
Add the potatoes in batches and cook until golden brown, about 4 minutes.
Using a large diner plate, cover with about three layers of paper towels.
Remove the American Fries from the pan with a Chinese Strainer (or slotted cooking spoon) and drain on paper towels.
Sprinkle with salt and serve hot with other diner items.
Note: We refer to these as ‘American’ Fries now versus French Fries.


Item # 3 - Corn on the Cob: 

Ingredients …
2 ears of corn per person (white or yellow fresh corn).
Butter or Margin.
Table Salt
Fresh Ground Black Pepper.

Directions …
Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed paring knife.
Cut the Ears in half, easier to cook and handle.
Place Iron Pot with lid on top of BBQ Grille Grate or side burner.
Drop the corn into the large cast iron pot filled with boiling water, add salt.
Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered.
After about 5 minutes, remove enough ears for a first serving.
Remember - You can keep the remaining corn warm in the water for another 10 minutes without becoming tough or soggy.
Serve with lots of butter and light salt and fresh ground black pepper.

Cooking Options:
(1) This can be cooked inside.
(2) Instead of 5 minutes, cook for 4 minutes, remove from water and place directly on BBQ Grille Grate rolling over until brown, about one minute, use the BBQ Tongs.
(3) Either, method, for children, cut the corn from the cob and place on plate with butter.


For you Hungry Man Types:
Ice Tea for Lunch.
Gatorade for the children (healthy).
Cold Beer in Frosty Mug for Diner (requires 24-hours in freezer).
Potato Chips on the side.
Fresh Garden or Caesar Salad.
For outdoors deserts, serve up watermelon.


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack's BBQ Recipe – 'Deep Frying Oysters Outside' on the Grille with side dishes.
If you could, please go to the comments section and leave me a comment.
Thank you.


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Happy Cooking.

Jack's Chinese Sweet and Sour Pork Recipe

You can use chicken as a substitute .....

Items Needed:
Cutting Board
Paring Knife
Can Opener
Tablespoons
Teaspoons
Deep Frying Pan with lid
Cast Iron Cooking Pot with lid
Plastic Saran Wrap
2 Mixing Bowls
Plates
Serving (eating) Bowls
Note - if you don't have a lid you can use aluminum foil


Ingredients:
2/3 cup soy sauce
2 teaspoons finely chopped garlic
1 tablespoon finely chopped ginger
1/4 cup flour, plus seasoned flour for dredging
1/4 cup cornstarch
1 pound pork butt, cut into 1-inch cubes (if you don't want to cut it yourself, the butcher will do it for you)(or use boneless chicken breasts)
Kosher Salt
Fresh Ground Black Pepper
Vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/3 cup large diced yellow onion
1/3 cup large diced celery
1/3 cup carrots sliced 1/4-inch thick, on an angle
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1 cup fresh pineapple, cut into 1-inch cubes
Rice



Preparation:
In a large bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Cover with plastic wrap. Marinate in the refrigerator overnight.
Next Day - Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper.



Cooking Instructions:
In a large deep frying pan heat 1-inch of oil to 350 degrees F.
Fry the pork in batches, until golden brown. Drain on paper towels.
Heat a bowl or dinner plate in microwave for 1 minute, place pork on plate to keep warm.
In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Cover, bring to a simmer, cook on low heat until the pork is tender.
While cooking, make some rice, white rice referred for this dish. Instant rice is okay.


To Serve:
Dip up a large scoop of rice, cover with sweet and sour (pork or chicken)

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack’s Chinese Sweet and Sour Pork (chicken) Recipe.
If you could, please go to the comments section and leave me a comment.
Thank you.


Also if you would be so kind, please Follow this Blog and share it with others.
Happy Cooking.