Eddie Jacksons Housemade Bbq Nuts Recipes

EDDIE JACKSON'S MASON JAR SALAD AND SALAD DRESSING

Eddie Jackson's Mason Jar Salad and Salad Dressing image

Provided by Eddie Jackson

Time 20m

Yield 1 serving, plus additional dressing

Number Of Ingredients 20

Ingredients

1 cup fresh parsley leaves, roughly chopped (about 1 small bunch)
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
10 large leaves fresh basil
Few sprigs fresh oregano, leaves picked
Few sprigs fresh tarragon, leaves picked
2 medium cloves garlic
Kosher salt and freshly ground black pepper
8 ounces skinless roast chicken breast, cubed
1/4 cup garbanzo beans
1/4 cup thinly sliced red onion
1/4 cup thinly sliced zucchini
1/4 cup grated carrot
1/4 cup thinly sliced English cucumber
1/4 cup thinly sliced red bell pepper
1/4 cup pumpkin seeds
1/4 cup crumbled feta cheese
1/2 cup thinly cut red leaf lettuce
1/2 cup thinly cut kale

Steps:

For Eddie's salad dressing: Put the parsley, olive oil, vinegar, honey, basil, oregano, tarragon, garlic and some salt and pepper in a food processor and puree until smooth.
For the mason jar salad: Start by placing 1 to 2 tablespoons of the salad dressing (or any amount you desire) in the bottom of a 16-ounce mason jar. Next, build the salad by placing the proteins--the chicken and garbanzo beans--in the jar first. After that, layer the remaining ingredients in the jar (try color coordinating for presentation): the red onion, zucchini, carrot, cucumber, bell pepper, pumpkin seeds and feta. Finish by packing the lettuce and kale on top. Seal and refrigerate.
To serve, flip over on a bowl or plate, mix everything together and dig in.

EDDIE JACKSON'S FLANK STEAK

Eddie Jackson's Flank Steak image

Provided by Eddie Jackson

Categories main-dish

Time 1h

Yield 5 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup canola oil, plus more for oiling the grill grates
1/4 cup red wine vinegar
1 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes Worcestershire sauce
Kosher salt and freshly ground black pepper
2 pounds flank steak

Steps:

To make the marinade, combine the oil, vinegar, garlic, mustard, oregano, parsley, rosemary, Worcestershire and some salt and pepper in a food processor and pulse until the garlic and herbs are incorporated in the oil.
Place the steaks in a ziptop bag, pour the marinade over the steaks and marinate at least 30 minutes and up to overnight.
Before grilling, remove the steaks from the bag and pour the remaining marinade into a small pan. Bring the marinade to a boil, lower to a simmer and cook for 2 to 3 minutes. Use this sauce to drizzle on the steaks as soon as you remove them from the grill.
Prepare a gas or charcoal grill for high heat. When up to temperature, grease the grates with a little oil, then place the steaks over the hottest part of the grill. Depending on the thickness of the steaks and the temperature of the grill, the steaks should grill about 3 minutes per side for medium rare (flank steak is best served medium rare). Remove the steaks from the grill, drizzle with the sauce and let them rest for 5 to 7 minutes.

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