Recipes From Jungle Jim's Demo & Meat Departments
Appetizers
Soups, Salads & Sides
- Texas Style Chili
- Ramen Noodle Salad
- Mango Jicama Slaw
- Potato and Green Bean Salad
- Red Cabbage with Jungle Jim Bacon
- French Egg Drop Soup
- Nopalitos and Tomato Salad
- Antipasto Mezzetta
- Chipotle Mashed Potatoes
- Greek Salad
- Italian Sausage Soup
Entrees
- Cheesy Spaetzle
- Salmon with Brazilian Rub
- Mussels Marinara
- Tuna with Lime Pepper Crust
- Frog Legs Fried In Bread Crumbs
- Grilled Shrimp
- Broiled Striped Bass
- Pacific Steamed Whole Tilapia
- Grilled Teriyaki Swordfish
- Shrimp Scampi
- Broiled Hawaiian Opah with Wasabi Plum Glaze
- Sage Pork Tenderloin
- Osso Bucco
- Roast Pheasant with Horseradish Sauce
- Baked Quail with Rice
- Grilled Squab
- Honey Dijon Alaska Salmon
- Jack Daniel's Grilled Chuck Roast
- Marianated Beef Brisket - Jungle Style
- Carnitas
- Roast Loin of Pork
- Corned Beef & Cabbage with Horseradish Sauce
- Hasenpfeffer (Spicy Braised Rabbit)
- Chorizo Burgers
- Italian Pasta and Spinach Bake
- Mediterranean Salad with Cooled Shrimp
- Grilled Provolone and Ham Panini
- Chorizo Burritos
- Mardi Gras Grouper
- Spaghetti with Mushroom Cheese Sauce
Desserts
Other
Have a question about a recipe, ingredient or technique?
Want to know the latest culinary trends & techniques?
Contact us at the Cooking School. We will be glad to help!
