Chef_JR4's profile page
Recipes
Pork and Chorizo Kebabs
By Chef_JR4
1. In a large bowl, combine pork, onion, oil, and vinegar; season with salt and pepper
- 2 boneless pork loin chops, cut into 16 pieces
- 1 small onion, quartered and layers separated
- 2 tablespoons olive oil, plus more for grates
- 1 tablespoon red-wine vinegar
- Coarse salt and ground pepper
- 4 ounces dried chorizo sausage, halved lengthwise and cut into 1/2-inch pieces
Zucchini Cupcakes with Cream Cheese Frosting
By Chef_JR4
1) MAKE THE CUPCAKES Preheat the oven to 350°
- CUPCAKES
- 2 cups walnuts (8 ounces), coarsely chopped
- 1/2 cup golden raisins
- 1/4 cup brandy
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup vegetable oil
- 1/2 cup dark brown sugar
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 large eggs, beaten
- 1 1/4 pounds zucchini, shredded (4 cups)
- 2 tablespoons minced candied ginger
- FROSTING
- 8 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon finely grated orange zest
Beef Stir-Fry with Snap Peas
By Chef_JR4
Spice up tonight with this must-taste mix of gingered sirloin, rice, and snaps in less than a half-hour -- chopstic...
- Coarse salt and ground pepper
- 1 cup long-grain white rice
- 1 pound sirloin steak, thinly sliced crosswise, halved if long
- 1 tablespoon cornstarch
- 2 teaspoons vegetable oil
- 12 ounces snap peas, strings removed
- 5 to 6 scallions, white and green parts separated, thinly sliced diagonally
- 1 tablespoon grated peeled fresh ginger
- 1/4 to 1/2 teaspoon red-pepper flakes
- 2 tablespoons fresh lime juice (from about 1 lime)
Stuffed Shells with Arrabbiata Sauce
By Chef_JR4
Lightly oil a 12 by 9 by 2-inch baking dish and set aside
- 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
- 2 tablespoons olive oil, plus extra for greasing baking sheet
- 6 ounces thinly sliced pancetta, diced
- 2 teaspoons dried crushed red pepper flakes
- 2 garlic cloves, minced
- 5 cups marinara sauce
- 2 (15-ounce) containers whole milk ricotta cheese
- 1 1/3 cups grated Parmesan
- 4 large egg yolks
- 3 tablespoons chopped fresh Italian parsley leaves
- 3 tablespoon chopped fresh basil leaves
- 1 teaspoon chopped fresh mint leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded mozzarella cheese
Jacky's Bistro Roast Chicken with Vegetables
By Chef_JR4
Combine mustard, honey, herbs and lemon and orange zest and juice in a small bowl
- Marinade:
- 3/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons herbes de Provence
- Grated zest and juice of 1 each: lemon, orange
- Chicken:
- 1 whole chicken (3 to 4 pounds)
- 2 teaspoons kosher salt
- Fresh cracked black pepper
- 4 cloves garlic
- 3 each: thyme sprigs, rosemary sprigs
- Vegetables:
- 2 tablespoons olive oil
- 1/4 pound red potatoes, skin-on, quartered, roasted
- 5 ounces white button mushrooms
- 1/2 teaspoon salt
- Fresh cracked black pepper
- 1/4 pound each, blanched: green beans (preferably haricots verts), baby carrots, fresh or frozen peas
- 1 teaspoon herbes de Provence, plus more for garnish
- 2 cloves garlic, chopped
- 1 tablespoon each: butter, chopped chives
Corn and Bacon Soup with Jalapeño Crema
By Chef_JR4
1) Set a box grater in a wide, shallow bowl and coarsely grate 6 ears of corn; you should have 2 cups of grated cor...
- 10 medium ears of corn, shucked
- 3 tablespoons extra-virgin olive oil
- 2 ounces lean bacon, finely diced (1/2 cup)
- 1 celery rib, finely diced
- 1/2 cup finely diced onion
- 1/2 cup finely diced yellow bell pepper
- 3 cups whole milk
- 1 1/2 cups heavy cream
- Kosher salt
- Pinch of cayenne pepper
- 1/4 cup sour cream
- 1 jalapeño, seeded and minced
- 2 tablespoons chopped cilantro, plus cilantro leaves, for garnish
- 1/2 teaspoon fresh lemon juice
- Freshly ground white pepper
Watermelon and Feta Salad
By Chef_JR4
2 tablespoons white-wine vinegar 2 tablespoons olive oil Coarse salt and ground pepper 3 bunches arugula (about
- 2 tablespoons white-wine vinegar
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 3 bunches arugula (about 12 ounces total), thick stems removed
- 1/4 medium red onion, thinly sliced
- 1 1/2-pound piece chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 cups)
- 4 ounces feta cheese, crumbled
Lemony Asparagus Soup
By Chef_JR4
1) Bring a large saucepan of water to a boil
- 3 pounds asparagus, twelve 3-inch tips reserved, the rest cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 small white onion, halved and thinly sliced
- 4 cups chicken stock
- Two 1-inch wide strips of lemon zest, plus 1 teaspoon finely grated lemon zest for garnish
- 2 teaspoons fresh lemon juice
- Salt and freshly ground white pepper
Balsamic-Glazed Pork Chops
By Chef_JR4
Vinaigrette In a blender, combine 1/3 cup balsamic vinegar, 1 tablespoon Dijon mustard, 1 small garlic clove, 1 ...
- 4 bone-in pork rib chops (10 ounces each)
- Coarse salt and ground pepper
- Balsamic Rosemary Vinaigrette
- 1/3 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 small garlic clove
- 1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
- 2 tablespoons water
- 1/2 teaspoon coarse salt,
- 1/4 teaspoon ground pepper
- 1/2 cup extra-virgin olive oil
Summer Pork Chops with Corn-Mango Salsa
By Chef_JR4
1. For marinade, in a resealable plastic bag, combine oil, steak seasoning, and garlic powder; mix well
- 1/3 cup olive oil
- 2 Tbsp. blackened steak seasoning
- 2 tsp. garlic powder
- 1 large onion, thinly sliced
- 6 boneless pork loin chops, cut 1 -inch thick
- Corn Mango Salsa
- 2 ears fresh sweet corn
- olive oil
- 1 medium mango, seeded, peeled, and finely chopped
- 1/2 cup finely chopped red sweet pepper
- 1/4 cup chopped sweet onion
- 1/4 cup fresh lemon juice
- 2 tablespoons cooking oil
- 2 tablespoons snipped fresh mint
- 1 tablespoon snipped fresh cilantro
- 1/4 teaspoon salt