Eddie Jacksons Kicked Up Guac Food

CARIBBEAN JERK SLIDERS

Steps:

• Preheat a grill pan over medium-high heat. In a large bowl, combine the beef, allspice, cayenne, red pepper flakes, garlic powder, onion powder, oregano, brown sugar, thyme, salt and black pepper and gently mix just until 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 until the internal temperature reads 150˚, 2 to 3 minutes per side. Place a slice of cheese on each patty once you flip them. The cheese will melt over the sides of the patties. Remove the patties to a plate and cover loosely with foil to rest.
• While the patties rest, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes.
• Assemble the sliders by putting a tablespoon-size dollop of the ketchup on the top and bottom buns, topping the bottom bun with the patty and finishing with an onion ring on top of each. Serve with the remaining onion rings and ketchup on the side.

DRESSED UP MAC AND CHEESE

Steps:

• Cook the macaroni according to the package instructions until al dente. Drain and set aside.
• Preheat the oven to 375 degrees F.
• In a heavy-bottomed saucepan over medium heat, melt the butter. Add the flour, whisk until a paste is formed and cook for 1 minute. Slowly add 1/4 cup of the milk at a time, whisking constantly, until you've added 2 cups. Whisk in the soup base or bouillon, garlic powder and pepper.
• Slowly add the Colby-Jack blend, cream cheese and 1 cup of the Cheddar cheese, making sure the cheese melts between each addition. When the cheese is completely melted, check for consistency; add up to an additional 1/2 cup milk if needed. Stir to completely combine.
• In a large mixing bowl, combine the drained macaroni and 2 cups of the cheese sauce. Transfer the macaroni mixture to the chilled springform pan of Andouille Dressing, spreading and packing the contents evenly. Spread 1/2 cup of the cheese sauce over the top with the remaining 1 cup shredded Cheddar.
• Bake until heated through, about 35 minutes. Turn the oven to broil and broil until the top is crisped, another 5 to 7 minutes. Let stand for 15 minutes before removing from the pan and serving.
• Preheat the oven to 400 degrees F. Spray a 10-inch cast-iron skillet with cooking spray.
• To make the cornbread, add the milk, butter and 1 of the eggs to a large mixing bowl and whisk together. Add the cornmeal, flour, sugar, baking powder and a pinch of salt and stir to combine; the batter should look lumpy. Transfer the batter to the greased skillet and bake until golden brown on top, 22 to 25 minutes. Let cool. Keep the oven at 400 degrees F.
• Meanwhile, lightly grease two 9-inch springform pans with cooking spray.
• Put a pan over medium-high heat and add just enough oil to coat the bottom. Add the sausage and cook until crisp around the edges, 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate to drain. To the same pan, add the onion, green pepper, celery and garlic and cook until the veggies are tender, 5 to 7 minutes.
• Crumble the cooled cornbread into a large mixing bowl. Add the cooked veggies and sausage and mix together gently. Beat the remaining egg in a small bowl. Add it to the cornbread mixture with the sage, soup base or bouillon, pepper and 1/4 teaspoon salt; mix together gently. Add the broth 1/4 cup at a time until the dressing reaches the desired consistency. It should be loose but not runny--3/4 to 1 cup will be plenty.
• Transfer the dressing to the prepared springform pans. Bake until cooked through, 25 to 30 minutes. Let cool completely.

GRANDMA GERALDINE'S FAMOUS BISCUITS

Steps:

• Preheat the oven to 450˚ F. Sift 2 cups flour, the salt, sugar and baking powder into a large bowl. Mix in the lard with a fork or your fingers until well blended.
• Gradually add the buttermilk until the dough is wet and sticky (but not too wet), then add the remaining 3 tablespoons flour until the dough comes together and is kneadable. Either pinch off 2-inch biscuits or pat out the dough until ½ inch thick on a lightly floured surface and cut out biscuits with a floured 2-inch round cutter; arrange on a baking sheet. Brush the tops of the biscuits with buttermilk.
• Bake the biscuits until golden brown on top, 15 to 17 minutes.

GRILLED CAJUN LEMON PEPPER CHICKEN WINGS

Steps:

• Prepare a grill for medium heat.
• Toss the chicken wings, vegetable oil, 2 teaspoons of the Cajun seasoning, 3/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until evenly combined.
• Brush the grill grates lightly with oil. Place the chicken wings on the grill in an even layer and cover with the lid. Cook, flipping occasionally, until well browned and cooked through, 20 to 25 minutes.
• Meanwhile, stir together the parsley, lemon zest and juice, remaining 1 teaspoon Cajun seasoning, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1 teaspoon pepper in another large bowl until combined.
• Transfer the wings to the bowl with the Cajun lemon pepper seasoning and toss until evenly coated. Arrange on a large serving platter.