At L.A. Jackson, the bustling rooftop bar at Thompson Nashville, large format cocktails are the way to go for the BIG GAME. The E.P.C. (Equal Parts Cocktail that yields 10-12 cocktails) features a boozy concoction of rum, aperol, pineapple, strawberry, and lime. Just as popular as their large format cocktails are their pork poppers, made with pork tenderloin, bacon, cream cheese and herbs. These poppers are a real crowd pleaser and perfect game day snack!
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!!)
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
MOP:
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.
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.