Jacqies Kitchen
This blog is more than just recipes put out in the universe to share with those whoever choose to read it. Jacqie's knowledge of the art of cooking is a true gift that thankfully she has decided to share with those of us who were not fortunate enough to master the craft. I purpose a challenge to those who follow closely to cook your way through Jacqie's kitchen Bon Appetit! Signed: Lindsey Murrell, one that has continuously gone back for 2nds and 3rds.
Friday, March 9, 2018
Baja style Fish Tacos
Monday, February 5, 2018
Salsa Verde Tomatillo salsa
Salsa Verde Is one of my favorite sauces! It's super versatile and with the same ingredients you can cook it a few ways one is to simmer the other to oven roast. This is one of my everyday salsas. The tomatillo is a relative of the goose berry and can range in size from the small Milepero, walnut-size fruit to globe tomato sized both in a papery husk. The tomatillo makes a traditional sauce with an especially fresh, tart citrus taste. Mexican salsa verde is a table staple for me and I will put it on the table for diners to add as they like but I love to use it for Chicken or Shrimp Enchiladas, or chilequiles.
This will make 2 to 3 cups
1 pound tomatillos, husked and washed
3 Fresh Serrano, start with 1 and add more to taste (or 2 jalapeños)
5 or 6 sprigs fresh cilantro chopped remove only the very end of the stems that are fibrous
1 small onion chopped
1 large clove garlic, peeled
1 tablespoon lard or canola oil
2 cups water you can use chicken stock too
1/2 tablespoon of kosher salt you can add more to taste
Cooking the tomatillo 2 methods:
Boil:
Add the tomatillos and the chiles in to a pan with the salt and water or stock to cover until tender, 10 to 15 minutes. Reserve water or stock for later use.
Roast: @425 degrees
Place tomatillo, chiles on a sheet tray lines with foil or parchment rub with a little lard or Canola oil cook until blistered and light brown.
The puree:
Place the tomatillos and chiles in a blender with the cilantro, onion and garlic give sauce good stir. Process until smooth
The sauce: In a medium fry pan or skillet heat the lard or Canola oil set over medium-high until fat shimmer pour sauce in all at once and stir constantly for 4 or 5 minutes, until sauce darkens and gets thicker then add the water or broth, bring back to a boil, reduce the heat to medium and simmer 10 minutes or until thick enough to coat a spoon, Season with additional salt.
White Salsa for fish tacos or seafood enchiladas
Have you ever wondered what your fish tacos were missing or maybe you wanted a little extra creamy deliciousness for some shrimp enchiladas. Well here's a simple white salsa that is great with fish! What makes this sauce amazing is you build it in a blender.
1/2 cup mayo
1/2 cup sour cream
1-3 jalepeno start with one and add to the heat level you enjoy
Pinch of dried oregano
Pinch of ground cumin
1/4 of a white onion or a Pinch of onion powder
1 clove of garlic or a Pinch of garlic powder
Salt and pepper to taste
Place all of your ingredients in to the cup of your blender and blend until completely smooth I like to put mine in a squeeze bottle to serve it makes it super easy!
Saturday, September 23, 2017
FTDI compliant brines for Chicken and pork
Sunday, November 17, 2013
Flour Tortillas
Ingredients:
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup vegetable oil
1 cup warm water
Instructions:
1.Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping occasionally to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don't stack uncooked tortillas on top of each other or they will get soggy.
4.When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface is lightly browned in places and starting to bubble a bit. If tortilla is browning too fast, reduced heat a bit. If it's taking longer than a minute to see golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have small golden brown spots on surface. Remove from pan with tongs and stack on a plate till all tortillas are cooked. Allow to cool completely if not using right away, When cool, tortillas can be placed in a large zippered bag or plastic container. They will keep well at at room temperature for 24 hours or can be frozen indefinitely.
From Cooks.com
Saturday, November 16, 2013
Anne Marie's Mint Chip cupcakes
Mint Chip Frosting
2 sticks of butter whipped
3 cups of powdered sugar
2 Tablespoons of heavy cream
1/4 teaspoon of peppermint extract
2 drops of green food coloring
1/8 teaspoon of salt
2/3 of a cup of mini chocolate chips
beat softened butter on medium speed with the whisk attachment on your stand mixer. Beat for about 60 seconds until smooth and creamy. Add 3 cups of powdered sugar, cream with the salt dissolved in it, peppermint extract, and food coloring. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin (up to 4 cups) or more cream if mixture is too thick. You may also add more food coloring if desired or more peppermint extract if it is not minty enough. Stir in the chocolate chips by hand.
Chocolate Cupcakes1 cup of milk or water1/2 cup of unsweetened cocoa powder1 1/3 cup of ap flour2 tsp baking powder1/4 tsp salt1/2 cup softened butter1 cup sugar2 large eggs2 tsp vanillaPreheat oven to 375F degreesHeat milk to almost a boil (scalded)In a double boiler on high pour in unsweetened cocoa and scalded milk mix until smooth bring to room temperature (place in fridge while you prep everything else :) )
Tuesday, September 3, 2013
Strawberry Lemonade Beer
1 lb strawberries, cleaned and cut into chunks
1/2 cup sugar
1 cup lemonade
3 light beers
3 cups ice
1 lemon, cut in slices
Place prepared strawberries in a bowl with a lid. Sprinkle with 1/2 cup sugar and toss to coat. Place in the refrigerator for 10 minutes to sweat the strawberries and make them good and juicy. Remove from the refrigerator, add lemonade and stir.
If serving right away, place strawberry lemonade mixture in a serving pitcher. Pour in beers and add ice. Drop in extra lemon slices and serve!
If you are making one glass at a time, place 1 cup strawberry lemonade mix, 1 cup ice, and 1 beer in a glass. Drop in a few lemon slices and serve!