Eddie Jacksons Kicked Up Guac Recipes

EDDIE JACKSON'S HOUSEMADE BBQ NUTS

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment paper.
• Whisk the egg white in a bowl until foamy. Add the BBQ rub and syrup and mix until combined. Add the almonds and cashews to the bowl and mix.
• Spread the nut mixture on the prepared baking sheet. Sprinkle with a little sugar and cook on the middle rack until golden brown, stirring halfway, 20 to 25 minutes. Let cool for 15 to 30 minutes. Store in an airtight container for up to a week.

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 SHEET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F; butter the bottom and sides of a 15 1/2-by-10 1/2-inch jelly roll pan.
• Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk the sour cream, vanilla and eggs in a medium bowl or large liquid measuring cup until smooth. Set aside.
• Meanwhile, add the butter, cocoa powder and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
• Pour the melted butter mixture into the flour mixture and stir until combined. Stir in the sour cream mixture in 2 additions until combined. Pour the batter into the prepared pan and spread it into an even layer.
• Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool slightly in the pan.
• For the frosting: Combine the pecans, butter and salt in a medium saucepan and place over medium heat. Cook until the butter is melted and the pecans are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from the heat. Whisk in the confectioners' sugar in 2 batches, alternating with the milk and mixing well after each addition.
• Immediately pour the warm frosting over the warm cake and gently spread to cover. Let the cake cool completely before slicing.

EDDIE JACKSON'S BLACKENED SHRIMP PO'BOYS RECIPE

Steps:

• 1. Preheat oven to 350°. Stir together mayonnaise, relish, hot sauce, salt and pepper in a small bowl; set aside. 2. Toss together shrimp and Creole seasoning in a medium bowl. Melt butter in a large cast-iron skillet over medium high. Add shrimp, and cook 1 minute. Add garlic, and cook, stirring occasionally, until shrimp are opaque, 2 to 3 minutes. 3. Arrange rolls on a baking sheet, and bake in preheated oven until toasted, about 5 minutes. Spread mayonnaise mixture on cut sides of each roll. Fill evenly with shrimp, lettuce, tomato slices, avocado slices and pickle slices. Serves: 4 Active time: 25 minutes Total time: 25 minutes