Eddie Jacksons Kicked Up Guac Recipes

CARIBBEAN JERK SLIDERS

Steps:

• Preheat a grill pan over medium-high heat.
• Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.
• Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.
• Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.
• Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.
• Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.
• Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.
• Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.
• Meanwhile, peel the onions and slice into 1/2-inch-thick rings.
• Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
• Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.

GENERAL TSO'S TACO BAKE

Steps:

• Preheat the oven to 375 degrees F.
• For the cabbage slaw: Whisk together the rice vinegar, pickled ginger and liquid, soy sauce and sesame oil in a large bowl. Add the cabbage, cilantro, scallions and chile and toss well. Season with salt if desired. Refrigerate while you make the tacos.
• For the crema: Stir together the sour cream, chili-garlic paste and lime juice in a small bowl, Season with salt. Refrigerate while you make the tacos.
• For the tacos: Stir together the hoisin, jam, rice vinegar, soy sauce, chili-garlic paste, sesame oil and ginger in a large bowl. Set aside about a third of the sauce in a small bowl. Add the chicken to the large bowl and toss to coat the chicken in the sauce.
• Arrange the taco shells in a 9-by-13-inch baking dish. Fill with the chicken mixture. Sprinkle with the grated pepper jack. Bake until the cheese is melted and bubbly, 8 to 10 minutes.
• Top with the slaw and crema and serve with lime wedges, cilantro leaves, a sprinkling of white and black sesame seeds and a drizzle of the reserved sauce.

JERK KETCHUP

Steps:

• In a nonreactive medium bowl, combine the ketchup, lime juice, brown sugar, oregano, thyme, garlic powder, onion powder, allspice, cayenne, red pepper flakes and salt and mix until incorporated. Use immediately or transfer the ketchup to an airtight container and refrigerate for up to 4 days.

TEXAS CAVIAR

Steps:

• Preheat a grill to high. Brush the corn with olive oil and grill, turning occasionally, until lightly charred, 8 to 10 minutes. Cut the kernels off the cob.
• Whisk the vinegar, honey, cayenne, garlic powder and olive oil in a large bowl. Add the corn, beans, red onion, tomato, bell pepper, celery, jalapeño, garlic, parsley and oregano; toss until evenly coated. Season with salt and pepper. Cover with plastic wrap and refrigerate until slightly chilled. Serve with tortilla chips or on its own.

MOCK GUAC

Steps:

• Cut avocado in half and remove pit, but do not peel. Cradling a 1/2 in your hand, scrape the flesh with a fork, working top to bottom, then side to side, until it is mashed. Squeeze lime half over avocado, and then sprinkle with salt, to taste. Mash flesh a little more with fork to mix everything, leaving it all in the shell. Repeat with other half of avocado.
• Eat straight with a fork, dip in chips, or spread on bread.