Recipes with salt and cayenne pepper
7 recipes
Jerry's Lamb Kebabs
Lamb kebabs marinated in olive oil, lemon, garlic, and ground coriander, then broiled on bamboo skewers until charred at the edges and pink in the middle. A Middle Eastern grill night classic.
Steamed Shrimp
Steamed shrimp cooked shell-on in a spiced broth with celery, peppers, scallion, and a kick of cayenne. Serve the peel-and-eat shrimp with the cooking liquid for dunking garlic bread. Messy, casual, and fun.
Super Yummy Pork Boulettes
Cajun pork boulettes simmer ground pork with onion, peppers, and garlic in a brown roux gravy, then fold in rice before getting breaded and fried into golden, walnut-sized fritters. Served with Creole mustard aioli for full Louisiana flair.
Garlic Straws
Flaky Parmesan garlic straws made from puff pastry brushed with garlic milk, layered with paprika and cayenne. A crispy cocktail appetizer baked in 10 minutes.
Broccoli Ramekins with Hollandaise
Broccoli custard timbales baked in a water bath, topped with homemade hollandaise sauce. Elegant French vegetable side dish ready in 30 minutes for two.
Scottish Rabbit Curry
Scottish rabbit curry with streaky bacon, button onions, curry powder, and mushroom powder simmered in stock. A British colonial-era game curry served thick over rice.
Pork-Oyster Pie
Cajun pork-oyster pie with ground beef, ground pork, fresh oysters, and a dark roux in a double-crust pie shell. A Louisiana savory meat pie with the holy trinity and a kick of cayenne.
Lamb kebabs marinated in olive oil, lemon, garlic, and ground coriander, then broiled on bamboo skewers until charred at the edges and pink in the middle. A Middle Eastern grill night classic.
Steamed shrimp cooked shell-on in a spiced broth with celery, peppers, scallion, and a kick of cayenne. Serve the peel-and-eat shrimp with the cooking liquid for dunking garlic bread. Messy, casual, and fun.
Cajun pork boulettes simmer ground pork with onion, peppers, and garlic in a brown roux gravy, then fold in rice before getting breaded and fried into golden, walnut-sized fritters. Served with Creole mustard aioli for full Louisiana flair.
Flaky Parmesan garlic straws made from puff pastry brushed with garlic milk, layered with paprika and cayenne. A crispy cocktail appetizer baked in 10 minutes.
Broccoli custard timbales baked in a water bath, topped with homemade hollandaise sauce. Elegant French vegetable side dish ready in 30 minutes for two.
Scottish rabbit curry with streaky bacon, button onions, curry powder, and mushroom powder simmered in stock. A British colonial-era game curry served thick over rice.
Cajun pork-oyster pie with ground beef, ground pork, fresh oysters, and a dark roux in a double-crust pie shell. A Louisiana savory meat pie with the holy trinity and a kick of cayenne.
