Chef_JR4's profile page
Recipes
Chicken Quesadillas with Blue Cheese and Caramelized Onions
By Chef_JR4
1) In a bowl, toss the chicken thighs with 2 tablespoons of the olive oil, the rosemary, garlic and a generous pinc...
- 8 skinless chicken thighs on the bone (about 4 pounds)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped rosemary
- 2 garlic cloves, minced
- Kosher salt
- 3 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 2 tablespoons chopped thyme
- 1 1/2 tablespoons sherry vinegar
- Pinch of sugar
- Freshly ground pepper
- Twelve 6-inch flour tortillas
- 4 ounces blue cheese, crumbled (1 cup)
Lemon Cream Pie
By Chef_JR4
Gelatin stabilizes the whipped cream so it stays firm on the pie when made ahead
- FOR THE TOPPING:
- 1 recipe Our Favorite Pie Crust, unbaked
- 4 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 3/4 cup fresh lemon juice , (from about 4 lemons)
- 1/4 teaspoon salt
- 1 teaspoon unflavored gelatin , (from a 1/4-ounce envelope)
- 1 1/2 cups heavy cream
- 1/4 cup sugar
Skirt Steak with Cilantro Garlic Sauce
By Chef_JR4
Make sauce: Mince garlic and mash to a paste with salt
- For sauce
- 1 medium garlic clove
- 1/2 teaspoon salt
- 1 cup coarsely chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon cayenne
- For steak
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pound skirt steak, cut crosswise into 3- to 4-inch pieces
Roasted Beets with Orange and Thyme
By Chef_JR4
1. Preheat oven to 425 degrees
- 1 bunch beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1-inch pieces
- 1 teaspoon extra-virgin olive oil
- Coarse salt and ground pepper
- 2 tablespoons red-wine vinegar
- 1 teaspoon honey
- 1/4 cup fresh orange juice
- 2 teaspoons finely grated orange zest
- 2 teaspoons fresh thyme leaves
Molten Chocolate Cakes
By Chef_JR4
You can make the cakes up to a week in advance and store in your refrigerator
- 6 oz. butter (1 1/2 sticks)
- 8 3/4 oz. chopped dark chocolate
- 3 whole eggs
- 3 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup all purpose flour
Pasta with Leeks, Peas, and Prosciutto
By Chef_JR4
1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions
- coarse salt and ground pepper
- 12 ounces spaghetti
- 4 tablespoons butter
- 2 medium leeks (6 to 8 ounces each), white and light-green parts only, halved lengthwise and cut into 2-inch pieces, well rinsed
- 1 package (10 ounces) frozen peas
- 2 tablespoons fresh lemon juice
- 2 ounces (about cup) thinly sliced prosciutto , cut into thin strips
- 2 ounces (about 1/3 cup) ricotta salata or Parmesan cheese, shaved with a vegetable peeler.
Lemon-Raspberry Sorbet Cake
By Chef_JR4
Store-bought sorbet helps make this beautiful-to-look-at, even-better-to-eat dessert come together in a flash
- 3 tablespoons unsalted butter, melted, plus softened butter for the pan
- 3/4 cup finely crushed chocolate wafer cookies (about 15 cookies)
- 1 tablespoon sugar
- 3 pints lemon sorbet, slightly softened
- 3 pints raspberry sorbet, slightly softened
- 6 ounces bittersweet chocolate, finely chopped
- 1/3 cup heavy cream
Sugar Cookies
By Chef_JR4
1. mix thoroughly butter, sugar, eggs and vanilla
- 3/4 cup butter or margarine softened
- 1 cup sugar
- 2 eggs
- 1 tsp, vanilla
- 2 1/2 cups flour
- 1 tsp. baking powder
- 1 tsp. salt
Pasta Shells with Artichoke Cream and Smoked Chicken
By Chef_JR4
1) In a small saucepan, season the artichokes with salt and pepper and simmer them in the cream over moderately low...
- One 8-ounce jar oil-packed artichoke bottoms, drained
- Salt and freshly ground pepper
- 2 cups heavy cream
- 1 tablespoon fresh lemon juice
- 1/2 pound medium pasta shells
- 3/4 pound skinless smoked chicken breast, cut into 1 1/2-by- 1/3-inch strips
- 20 cherry tomatoes, quartered
- 2 tablespoons finely chopped chives
Lentil Soup
By Chef_JR4
From Ina Garten's 'Barefoot in Paris'
- 1 pound French green lentils (recommended: du Puy)
- 1/4 cup olive oil, plus extra for serving
- 4 cups diced yellow onions (3 large)
- 4 cups chopped leeks, white and light green parts only (2 leeks)
- 1 tablespoon minced garlic (2 large cloves)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon ground cumin
- 3 cups medium diced celery (8 stalks)
- 3 cups medium diced carrots (4 to 6 carrots)
- 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
- 1/4 cup tomato paste
- 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
- 2 tablespoons dry red wine or red wine vinegar
- Freshly grated Parmesan, for serving