Chef_JR4's profile page
Recipes
Spinach-Stuffed Shells
By Chef_JR4
1. Prepare macaroni shells as label directs, drain well
- 1 12-ounce package jumbo macaroni shells
- 2 9-ounce packages frozen creamed spinach in cook-in pouch
- 1.5 lbs ricotta cheese
- 1 8-ounce package mozzarella cheese, shredded
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound ground beef or italian sausage w/o casing
- 1 32-ounce jar spaghetti sauce
Gazpacho
By Chef_JR4
By Alton Brown
- 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
- Tomato juice
- 1 cup cucumber, peeled, seeded and chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1 small jalapeno, seeded and minced
- 1 medium garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon toasted, ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh basil leaves, chiffonade
Chicken with Mango and Ginger
By Chef_JR4
1. Preheat oven to 400 degrees
- 1 large mango, peeled, pitted, and cut into 1/4-inch wedges
- 8 chicken cutlets (about 1 3/4 pounds total)
- 1 piece fresh ginger (1 inch), peeled and cut into matchsticks
- 1/3 cup fresh cilantro leaves
- 1 medium jalapeno, thinly sliced
- Coarse salt and ground pepper
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- Lime wedges, for serving
Pepper-Crusted Prime Rib Roast with Mushroom-Armagnac Sauce
By Chef_JR4
1) PREPARE THE PRIME RIB ROAST Preheat the oven to 325°
- PRIME RIB
- 1 1/2 tablespoons Szechuan peppercorns
- 1 1/2 tablespoons black peppercorns
- 1 1/2 tablespoons white peppercorns
- One 6-pound prime rib roast (2 bones)
- Salt
- 1 tablespoon vegetable oil
- 1 stick unsalted butter, cut into tablespoons
- 6 thyme sprigs
- 4 bay leaves
- 4 marjoram or oregano sprigs
- 5 garlic cloves, smashed
- 4 large shallots, sliced 1/4 inch thick
- SAUCE
- 2 ounces dried porcini mushrooms (2 cups)
- 1 1/2 cups boiling water
- 2 tablespoons extra-virgin olive oil
- 3/4 pound white mushrooms, thinly sliced
- 2 medium shallots, thinly sliced
- 2 garlic cloves, smashed
- 3 thyme sprigs
- 1 cup Armagnac
- 1/2 cup dry white wine
- 2 cups low-sodium beef broth
- 2 tablespoons cold unsalted butter
- Salt and freshly ground pepper
Tortellini Chowder
By Chef_JR4
1. Brown sausage, red pepper, garlic and onion together
- 1 lb. Italian bulk sausage
- 1/2 cup chopped red pepper
- 2 tbsp. minced garlic
- 3 cups chicken broth
- 1/2 cup chopped carrots
- 2 cups light cream
- 2 tbsp. flour
- 2/3 cup chopped onion
- 1/3 cup green chiles
- 2 fresh jalapenos
- 2 cups cubed red potatoes
- 2 cans (15 oz.) Mexican corn
- 2 cups cheese tortellini cooked and drained
- 1 tsp. cumin
Salmon Steaks with Soy-Maple Glaze
By Chef_JR4
1) In a large, shallow dish, whisk the soy sauce with the maple syrup and sesame oil
- 1/4 cup soy sauce
- 3 tablespoons pure maple syrup
- 3 tablespoons Asian sesame oil
- 4 8-ounce wild salmon steaks, cut 1 inch thick
- 1 2-inch piece of fresh ginger—peeled, thinly sliced and smashed
- 2 garlic cloves, smashed
- 2 scallions, thinly sliced
Chicken Picatta
By Chef_JR4
Season chicken with salt and pepper
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- 2 cups all purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Braised Chicken with Dates
By Chef_JR4
If you cant find a quartered chicken, use 4 split chicken breasts or leg quarters
- 1 whole chicken (3 1/2 to 4 pounds), cut into quarters
- Coarse salt and ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 medium yellow onions, diced small
- 2 tablespoons minced peeled fresh ginger
- 1 teaspoon sweet paprika
- 3/4 teaspoon ground coriander
- 1 cup chopped pitted dates (4 ounces)
- 1/2 cup fresh cilantro leaves, chopped
- 2 lemons, halved, for serving
Pea Pesto Crostini
By Chef_JR4
For the pea pesto, pulse together in a food processor the peas, garlic, Parmesan cheese, salt, and pepper
- 1 (10-ounce) package frozen peas, thawed
- 1 garlic clove
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2/3 cup olive oil
- 8 (1/2-inch-thick) slices whole grain baguette or ciabatta bread, preferably day-old (see Cook’s Note)
- 8 cherry tomatoes, halved, or 1 small tomato, diced
Roasted Cauliflower with Shallots and Golden Raisins
By Chef_JR4
1.Preheat oven to 425 degrees
- 1 medium head cauliflower, cut into florets
- 2 large shallots, thinly sliced
- 3 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 2 teaspoons Dijon mustard
- 1 cup fresh breadcrumbs
- 1/4 cup golden raisins