This season of football may look a little different, but fans will still be cheering on the Titans each weekend and L.A. Jackson, the bustling rooftop bar at Thompson Nashville, knows how to please any palate with a variety of game day recipes to make at home.
Crowd-pleasing game day snacks include the popular pork poppers with pork tenderloin, bacon, cream cheese and herbs; and the deviled shrimp dip, a creamy seafood dip served with crunchy endive. Wash it all down with L.A. Jackson’s famed large format cocktail – the E.P.C. Equal Parts Cocktail. This concoction yields 10-12 cocktails and features rum, Aperol, pineapple, strawberry, and lime.
L.A. Jackson is located at the rooftop of the Thompson Hotel 401 11th Ave S, Nashville. L.A Jackson is open Monday to Thursday from 4PM to 11PM; Friday from 3PM to 11PM; Saturday and Sunday from 10AM to 11PM. Telephone: (615) 262-6007; Website: www.lajacksonbar.com
Pork Poppers, Serves 4
1 ½ lbs pork tenderloin
¼ cup creole seasoning
3 each pickled jalapeños, sliced thin
10 strips thick cut smoked bacon
4 ounces cream cheese
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
salt & pepper
6 ounces cane syrup
6 ounces sherry or balsamic vinegar
Directions:
1. Rub the pork tenderloin with creole seasoning.
2. Sear the tenderloin in a minimal amount of oil in a cast iron skillet just until a crust forms.
3. Place the tenderloin in the refrigerator, then cut into ¼” by 2” strips
4. Wrap each piece of pork tenderloin around a slice of pickled jalepeno, then wrap a piece of bacon around the pork.
5. Skewer the poppers with a bamboo skewer.
6. Allow the cream cheese to soften at room temperature.
7. Once soft, mix in the herbs and season with salt and pepper.
8. Add the cane syrup and vinegar to a small sauce pot.
9. Reduce the syrup vinegar mix by half.
10. Grill the skewers of poppers until the bacon is crispy and slightly charred.
11. Smear some of the cream cheese in a line on a plate.
12. Remove the poppers from the skewer and place on top of the cream cheese.
13. Drizzle some of the cane syrup over the poppers.
14. Enjoy
Deviled Shrimp Dip, Yield 6 Quarts or 30 Portions
INGREDIENTS:
5 lbs. shrimp - boiled
1 flat Eggs
2 cup Mayonnaise
½ cup Creole Mustard
½ cup Dijon Mustard
1 cup Capers, drained
6 ea Celery, stalks small-diced
2 ea Red Onions, small-diced
2 tsp. Cayenne Pepper
2 tsp. Paprika
1 Tbsp. Sriracha
1 Tbsp. Crystal Hot Sauce
2 Tbsp. Parsley, minced
To Taste Salt To Taste Black Pepper, ground
Optional fish roe and scallions for garnish
Endive or crackers for serving
METHOD: Hard boil the eggs. Once the eggs are cool, peel them and separate the whites from the yolks. Puree the yolks, mayonnaise, and two mustards in the food processor. Dice the egg whites. Place the egg whites, shrimp and the remaining ingredients in a stainless steel mixing bowl. Fold half of the yolk mixture into the shrimp and egg whites. Continue to add yolk mixture until the shrimp and egg whites are generously coated (there should be some yolk mixture left over). Taste to check Seasoning. Label properly and refrigerate. (Shelf Life is 4-days Max!!)
E.P.C. (Large Format), Yields: 10-12 Cocktails
E.P.C. Large Format cocktail. It stands for Equal Parts Cocktail. The at-home bartender can make this in any gallon container of their choice. We light ours on fire when we serve it and recommend coming into L.A. Jackson to experience that!
E.P.C. - rum, aperol, lime, pineapple, strawberry
7oz Rum
7oz Aperol
7oz Strawberry Syrup
7oz Lime Juice
7oz Pineapple Juice
Method:
1. Fill a one gallon container with ice
2. Pour liquor into a pitch and stir. Pour over ice in large container.
3. Garnish with sliced fruit and berries and pineapple fronds. We like to top this drink with the bottom of a hallowed pineapple and light the pineapple on fire as we service it. Don't try this at home - visit us on the rooftop for the show!
Strawberry Syrup -
2 lbs strawberries, sliced
4 cups water
2 cups sugar
Method:
1. Place strawberries in a pot over medium heat. Cover with water and bring to a boil. Reduce to a simmer and let strawberries cook for about 20 minutes. Foam may rise to the top - that's normal, skim it off.
2. Strain strawberry liquid through a mesh strainer into another pot, separating the solids and the liquids. Do not press down on the solids.
3. Add the 2 cups of sugar to the strawberry liquid and bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let simmer for 5 minutes until the sugar is completely dissolved.
4. Remove from heat and allow to cool completely. Syrup will stay for several weeks in a sealed container.
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