Chef_JR4's profile page
Recipes
Slow Cooker Pot Roast
By Chef_JR4
Prep Time 15 minutes Total Time 6 1/4 hours Yield Serves 8
- 1 tablespoon cornstarch
- 8 medium carrots, cut into thirds
- 2 medium onions, each cut into 8 wedges
- Coarse salt and ground pepper
- 1 beef chuck roast (3 pounds), trimmed of excess fat
- 2 tablespoons Worcestershire sauce
Denver Omelet Cups
By Chef_JR4
In place of ham steak, you can use crumbled sausage or diced turkey breast
- 5 teaspoons unsalted butter
- 4 cups frozen hash browns (1 pound), thawed
- 6 large eggs, plus 2 large egg whites
- Coarse salt and ground pepper
- 1/2 small red onion, diced small
- 1 small red bell pepper, stemmed, seeded, and diced small
- 4 ounces ham steak
- 3 ounces cheddar
Fresh Cherry Tart
By Chef_JR4
One cool thing about this sweet dessert is its freshness: Not cooking the cherries points up their peak-season tast...
- 9 graham crackers (each 2 1/2 by 5 inches)
- 2 tablespoons plus cup sugar
- 6 tablespoons unsalted butter, melted
- 6 ounces bar cream cheese, room temperature
- 1/2 teaspoon pure vanilla extract
- 3/4 cup heavy cream
- 1 pound fresh sweet cherries, such as Bing, pitted and halved
- 1 tablespoon seedless raspberry jam
Balsamic Marinated Skirt Steak
By Chef_JR4
1.Combine balsamic vinegar, olive oil, rosemary, and garlic in a glass or plastic dish, and stir to combine
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 3 rosemary sprigs
- 3 cloves garlic, thinly sliced
- 1 1/2 pounds skirt steak
- Coarse salt and freshly ground pepper
Seared Spicy Fajitas
By Chef_JR4
1.In a small bowl, combine cumin, coriander, 2 teaspoons coarse salt, and 1/2 teaspoon pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- coarse salt and ground pepper
- 1 pound skirt steak, cut crosswise into 2 equal pieces (if too large for skillet, cut into smaller pieces)
- 2 red bell peppers (ribs and seeds removed), halved and thinly sliced
- 1 red onion, halved and thinly sliced
- 1 to 2 jalapeno chiles (ribs and seeds removed), very thinly sliced lengthwise
- 2 tablespoons fresh lime juice
- 8 flour tortillas (6-inch)
- sour cream and lime wedges, for serving
Spicy Tomato-and-Watermelon Gazpacho with Crab
By Chef_JR4
1) Roast the habanero over a gas flame until lightly charred all over
- 1 habanero chile, preferably red
- 4 cups seedless watermelon chunks (1 1/2 pounds)
- 1 large garlic clove, mashed to a paste
- 2 pounds tomatoes, cored
- 2 tablespoons red wine vinegar
- Salt
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup buttermilk
- 1/4 cup extra-virgin olive oil
- 1 pound jumbo lump crab, picked over
- 2 small Hass avocados, cut into 1/2-inch dice
- 1 large poblano, finely diced
Lemon-Garlic Lamb Kebabs
By Chef_JR4
The lemon wedges caramelize on the grill, making them slightly sweet
- 1 1/2 pounds leg of lamb, well-trimmed and cut into 20 equal cubes (about 1 inch each)
- 8 thin lemon wedges
- 1/4 cup olive oil, plus more for grill
- 2 tablespoons fresh lemon juice
- 4 garlic cloves, minced
- Coarse salt and ground pepper
- Feta Dipping Sauce
- Fresh parsley sprigs, for serving (optional)
- Feta dipping sauce
- 2 ounces feta cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
- Coarse salt and ground pepper
Skirt Steak and Bok Choy Stir-Fry
By Chef_JR4
1.In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon peanut butter
- 1 tablespoon honey
- 2 garlic cloves, minced
- coarse salt and ground pepper
- 1 pound skirt steak, thinly sliced crosswise
- 1 tablespoon cornstarch
- 1 teaspoon vegetable oil
- 1 large head bok choy, cut 1 inch thick crosswise
- 4 medium carrots, halved lengthwise, thinly sliced on bias
- cooked rice, for serving
- 1/4 cup peanuts, chopped
Lamb, Tomato, and Mint Kebabs
By Chef_JR4
1. Heat grill to medium-high; clean and lightly oil hot grates
- Olive oil, for grates
- 1 pound boneless leg of lamb, trimmed of excess fat and cut into 1-inch pieces
- 2 teaspoons finely grated lemon zest, plus lemon wedges for serving
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Coarse salt and ground pepper
- 1 pint grape tomatoes
- 12 fresh mint leaves
Watermelon Salad with Rum and Mint
By Chef_JR4
1.In a large bowl, whisk together lime juice, sugar, rum, and salt
- 1/2 teaspoon finely grated lime zest plus 2 tablespoons juice (from 1 lime)
- 2 tablespoons light-brown sugar
- 2 tablespoons light rum
- 1/4 teaspoon salt
- 6-pound piece chilled seedless watermelon
- 2 tablespoons slivered fresh mint leaves