Jack's Ass

Jerk Chicken Pasta

Sesame Tuna

Seafood Mac

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Coconut Crunchy Shrimp Salad

Fill a rocks glass or short highball with crushed ice and set aside to chill while you mix the drink.

Prepare glass

In a cocktail shaker add 2 oz bourbon, 0.75 oz fresh lemon juice, 0.5 oz ginger liqueur (or 0.5 oz ginger syrup + 0.25 oz vodka as substitute), 0.5 oz simple syrup, and 2 dashes Angostura bitters.

Combine base ingredients

Add a handful of ice to the shaker, cap, and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Shake

Discard the ice from the chilled glass if it has melted excessively, add fresh crushed ice, and double-strain the cocktail from the shaker into the glass over the crushed ice to keep the drink clear of bits.

Strain over ice

Top the cocktail with approximately 2 oz ginger beer to add effervescence and a spicy-sweet finish. Gently stir once with a bar spoon to integrate but keep bubbles.

Top and finish

Garnish with a lemon wheel or twist and a piece of candied ginger on a pick if desired. Serve with a short straw or sip directly.

Garnish and serve

bourbon

fresh lemon juice

ginger liqueur (or ginger syrup + splash of vodka if unavailable)

simple syrup (1:1 sugar to water)

Angostura bitters

ginger beer (non-alcoholic, for top)

crushed ice

lemon wheel or twist (garnish)

candied ginger (garnish, optional)

Pat chicken thighs dry. In a bowl combine 3 tbsp jerk seasoning, 1 tbsp olive oil, 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Add chicken and rub seasoning over all surfaces. Marinate at room temperature for 15–30 minutes or refrigerate up to 4 hours.

Marinate

Heat a large skillet over medium-high heat. Add a thin film of oil or nonstick spray. When hot, add chicken thighs and sear 4–5 minutes per side until well-browned and cooked through (internal temp 165°F / 74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice into bite-sized strips.

Cook

Bring a large pot of salted water to a boil and cook 12 oz pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set pasta aside.

Cook pasta

In the same skillet used for the chicken (wipe out excess fat but keep fond), melt 2 tbsp butter over medium heat. Add 1/2 cup chopped onion and sauté 3–4 minutes until translucent. Add 3 minced garlic cloves, 1 cup sliced red bell pepper and 1/2 tsp chopped jalapeño; cook 2–3 minutes until softened.

Sauté aromatics

Stir in 1 tbsp tomato paste and cook 1 minute. Add 14 oz diced tomatoes (with juices), 1/2 cup chicken stock or reserved pasta water, 1/2 tsp smoked paprika and 1/2 tsp dried thyme. Bring to a gentle simmer and cook 6–8 minutes to reduce and meld flavors.

Build sauce

Lower heat to low and stir in 3 tbsp heavy cream and 1/4 cup grated Parmesan. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper as needed. If sauce is too thick, add up to remaining reserved pasta water 1 tbsp at a time to reach desired consistency.

Finish sauce

Add drained pasta and sliced jerk chicken to the skillet. Toss gently over low heat for 1–2 minutes to coat everything in the sauce and heat through. If needed, add a splash of pasta water to loosen.

Combine pasta and chicken

Divide pasta among 4 plates. Sprinkle with 2 tbsp chopped cilantro, 2 tbsp sliced green onions and extra Parmesan if using. Serve with lime wedges on the side for squeezing over the pasta.

boneless skinless chicken thighs

store-bought or homemade jerk seasoning

olive oil

lime juice

salt

black pepper

penne or rigatoni pasta

unsalted butter

yellow onion, finely chopped

garlic, minced

red bell pepper, thinly sliced

jalapeño, seeded and finely chopped

tomato paste

diced tomatoes (canned)

heavy cream

chicken stock or reserved pasta water

smoked paprika

dried thyme

grated Parmesan cheese

fresh cilantro, chopped

green onions, sliced

lime wedges

extra Parmesan (optional)

Pat the tuna loin dry with paper towels and trim any silver skin. Cut into 4 equal steaks (about 4 oz / 115 g each) or into 1-inch thick rectangles depending on preferred presentation.

Prepare tuna

In a shallow dish, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, 1 tablespoon fresh lime juice, 1 teaspoon grated ginger, and the minced garlic. Taste and season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Make marinade

Place the tuna steaks in the marinade and turn to coat. Let sit at room temperature for 5–10 minutes (no more than 15 minutes) to avoid curing the exterior too much; you want flavor without cooking through.

Marinate briefly

In a dry skillet over medium heat, add the white and black sesame seeds. Toast, stirring or shaking the pan, until fragrant and just beginning to brown, about 2–3 minutes. Remove to a plate and let cool slightly.

Toast sesame seeds

Place the toasted sesame seeds on a shallow plate and spread evenly. Remove each tuna steak from the marinade (reserve the marinade for a finishing drizzle). Press each face and edges of the tuna into the sesame seeds to form an even crust covering the exterior while leaving the center raw. Pat gently so seeds adhere.

Coat tuna

Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat. Place the sesame-crusted tuna in the pan and sear 30–45 seconds per side for rare, slightly longer (60–75 seconds) per side for medium-rare, depending on thickness. Use tongs to sear edges briefly (10–20 seconds) to set the crust. Do not overcook—goal is a browned sesame exterior and raw center.

Sear tuna

Transfer seared tuna to a cutting board and let rest 1–2 minutes. Using a very sharp knife, slice across the grain into 1/4-inch thick slices for a plated presentation or into bite-sized cubes for dice-style serving.

Rest and slice

Combine the reserved marinade with 2 tablespoons soy sauce and 1 tablespoon ponzu or extra lime juice if using. Optionally warm briefly in a small saucepan to meld flavors, or serve at room temperature as a dressing. Whisk in 1 teaspoon toasted sesame oil to finish.

Arrange sliced tuna on a platter or individual plates over microgreens or baby arugula if using. Drizzle the sauce lightly over the tuna and around the plate. Scatter thinly sliced scallions on top, add pickled ginger on the side if desired, and finish with a small additional drizzle of toasted sesame oil and an extra pinch of sesame seeds if desired.

Plate

Serve immediately while sesame crust is warm and tuna center is rare. Provide extra soy sauce or ponzu at the table for dipping.

Serve

sushi-grade tuna loin

low-sodium soy sauce

mirin

sesame oil

fresh lime juice

fresh ginger, finely grated

kosher salt

black pepper, freshly ground

white sesame seeds

black sesame seeds

neutral oil for searing (grapeseed or canola)

soy sauce (for serving)

ponzu or additional lime juice (optional)

scallions, thinly sliced

toasted sesame oil (drizzle)

microgreens or baby arugula (optional)

pickled ginger (optional, for plating)

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon salt and the pasta. Cook uncovered until just al dente according to package instructions (usually 7–9 minutes). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Pat shrimp and scallops dry with paper towels. In a bowl combine shrimp, scallops and crab meat with 1 tablespoon lemon juice and a light pinch of salt and pepper; toss gently and let sit while you prepare the aromatics. This brightens flavor and removes excess fishy aroma.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the shrimp and scallops in a single layer. Sear 1–2 minutes per side just until opaque and lightly golden (shrimp should curl and be pink). Remove seafood to a plate and set aside; crab meat will be stirred in later and should not be overcooked.

Sear Seafood

Reduce heat to medium. In the same skillet add 1 tablespoon butter; when melted add the minced shallot and sauté 1–2 minutes until softened. Add the minced garlic and cook another 30 seconds until fragrant but not browned.

Sprinkle 3 tablespoons flour over the softened aromatics and stir to form a roux; cook 1 minute to remove raw flour taste.

Gradually whisk in 2 cups whole milk and 1 cup half-and-half, scraping browned bits from the pan. Bring to a gentle simmer, whisking constantly, until the sauce thickens slightly, about 3–5 minutes. If sauce becomes too thick, whisk in up to the reserved 1/2 cup pasta water, 1–2 tablespoons at a time, to reach a creamy consistency.

Lower heat to low. Stir in Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1 teaspoon lemon zest (if using), 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Remove the skillet from heat briefly and stir in 2 cups grated sharp cheddar, 1/2 cup Gruyère (if using) and 1/4 cup grated Parmesan. Stir until cheeses melt and the sauce is smooth and glossy.

Return the cooked shrimp and scallops to the skillet along with the flaked crab meat. Fold gently to coat seafood in the cheese sauce. Taste and adjust seasoning (salt, pepper, a squeeze of lemon juice) as needed.

Add the drained pasta to the skillet and toss to combine thoroughly. If sauce needs loosening, add reserved pasta water, 1 tablespoon at a time, until desired creaminess is reached. Stir in chopped fresh parsley.

In a small pan, warm 1 teaspoon olive oil over medium heat, add 1/2 cup panko breadcrumbs and toast, stirring, until golden, about 2–3 minutes. Stir in a pinch of salt and set aside. Sprinkle toasted panko over the mac and cheese immediately before serving for crunch.

Optional Crispy Topping (Stovetop)

Scoop the Seafood Mac into individual bowls or a shallow serving dish. Garnish with additional chopped parsley and a light grating of Parmesan. Serve hot with lemon wedges on the side.

elbow macaroni (or small shell pasta)

water (for boiling)

salt (for pasta water)

shrimp, peeled and deveined, medium

bay scallops (or chopped sea scallops)

imitation crab or lump crab meat, flaked

lemon juice

all-purpose flour

whole milk

half-and-half (or additional milk)

dijon mustard

grated sharp cheddar cheese

grated Gruyère or Monterey Jack (optional)

parmesan cheese, finely grated

Worcestershire sauce

hot sauce

freshly ground black pepper

fresh lemon zest (optional)

olive oil (for sautéing)

unsalted butter (for sautéing)

shallot, finely minced (or small yellow onion)

garlic cloves, minced

fresh parsley, chopped

panko breadcrumbs (optional topping)

olive oil (for toasting breadcrumbs)

Fill a cocktail shaker with ice (about 3/4 full). Add 2 oz vodka, 1/2 oz orange liqueur, 3/4 oz fresh lime juice, 1 oz fresh orange juice, and 1/2 oz simple syrup. Secure lid and shake vigorously for 10–15 seconds until well chilled.

Mix and Shake

Fill a highball or rocks glass with fresh ice (about 3/4 cup). Strain the shaken cocktail into the glass. Top with 2 oz club soda and gently stir once to combine. Garnish with an orange wheel and a lime wedge. Serve immediately.

Cut peeled russet potatoes into 1/4" fries and place them in a large bowl of cold water. Soak for at least 20 minutes (or up to 2 hours) to remove excess starch; this helps crispness. Drain and pat completely dry with paper towels.

Prep Potatoes

In a heavy skillet or Dutch oven, add about 2 cups of oil (enough to submerge most fries) and heat to 325°F (medium-high). If you don't have a thermometer, heat until a small piece of bread sizzles slowly and turns golden in about 45–60 seconds.

Heat Oil

Working in batches, fry the dried potato sticks for 3–4 minutes until just cooked through but not browned. Remove with a slotted spoon and drain on a paper-towel-lined tray. Let rest 5 minutes.

First Fry (Blanch)

Increase oil temperature to 375°F. Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt and 1 tsp garlic powder, tossing to coat.

Second Fry (Crisp)

In a large bowl, toss the hot fries with 1 tbsp melted butter, 1/4 cup grated Parmesan, 1 tbsp chopped parsley, 1/4 tsp freshly ground black pepper, and optional 1/2 tsp truffle oil if using. Serve hot with the dipping sauce.

Finish & Garnish

Combine 1/4 cup mayonnaise, 2 tbsp sour cream, 1/2 tsp minced garlic, 1 tsp fresh lemon juice, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning (add more lemon for brightness or more garlic for bite). Chill briefly if time allows, then serve alongside fries.

vodka

orange liqueur (Cointreau or Triple Sec)

fresh orange juice

club soda

orange wheel (garnish)

lime wedge (garnish)

russet potatoes, peeled and cut into 1/4" fries

canola or vegetable oil (for frying)

garlic powder

chopped fresh parsley

melted butter

optional: truffle oil (for finishing)

mayonnaise

sour cream

minced garlic (or 1/2 tsp garlic paste)

Pat the shrimp dry with paper towels. Season evenly with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.

Prep shrimp

Place the flour in a shallow bowl. Beat the eggs in a second shallow bowl. In a third bowl combine panko breadcrumbs and shredded coconut, pressing lightly so the mixture clumps together.

Set up dredging stations

Working in batches, dredge each shrimp first in flour (shake off excess), then dip into the beaten eggs, then press into the panko-coconut mixture to thoroughly coat. Place coated shrimp on a tray and let rest 5 minutes so the coating adheres.

Coat the shrimp

In a heavy skillet or sauté pan, pour in 1 cup neutral oil to reach about 1/4-1/2 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles immediately when dropped in. Fry shrimp in a single layer for 1.5–2 minutes per side until golden brown and cooked through. Do not overcrowd; work in batches. Transfer to a paper towel-lined plate and season lightly with a pinch of salt.

Heat oil and fry

If you prefer to bake, preheat oven to 425°F (220°C). Place coated shrimp on a parchment-lined sheet, spray lightly with oil spray, and bake 10–12 minutes, flipping halfway, until golden and cooked through.

Optional oven finish (for less oil)

In a small bowl whisk together 1/2 cup plain Greek yogurt, 3 tbs sweet chili sauce, 2 tbs lime juice, 1 tbs honey, 1 tsp rice vinegar, 1/2 tsp toasted sesame oil, 1/4 tsp salt and 1/8 tsp black pepper until smooth and slightly thick. Taste and adjust sweetness or acidity as desired. If you prefer a thinner dressing, whisk in 1–2 tbs water.

In a large bowl combine 5 cups mixed salad greens, 1 cup shredded red cabbage, 1 cup thinly sliced cucumber, 1/2 cup thinly sliced red bell pepper, sliced green onions, and 1/4 cup chopped cilantro. Sprinkle 1/4 tsp salt and 1/4 tsp black pepper and toss gently to combine.

Assemble greens

Drizzle about half of the prepared dressing (reserve the rest to serve) over the salad and toss lightly until vegetables are evenly coated. Add more dressing to taste when serving.

Dress the salad

Arrange the warm coconut shrimp on top of the dressed salad. Sprinkle 2 tbs extra toasted coconut flakes and 1/4 cup chopped roasted peanuts or cashews over the salad for added crunch. Serve immediately with lime wedges on the side and the remaining dressing passed at the table.