Chef_JR4's profile page
Recipes
Warm Spinach Salad
By Chef_JR4
1. Place torn spinach leaves, avocado slices, pomegranate seeds, and sliced mushrooms into a large bowl and set as...
- 10 oz. fresh spinach leaves, washed, dried and stemmed
- 1 ripe avocado, thinly sliced
- 1 pomegranate, seeds only
- 1 cup thinly sliced mushrooms
- 1/2 cup coarsely chopped walnuts
- 1/4 cup brown sugar
- 1/2 cup cider vinegar
- 1/3 cup olive oil
- Freshly cracked pepper
Winter Minestrone
By Chef_JR4
Heat the oil in a heavy large pot over medium heat
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 ounces thinly sliced pancetta, coarsely chopped
- 2 garlic cloves, minced
- 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
- 1 russet potato, peeled, cubed
- 1 (14 1/2-ounce) can diced tomatoes
- 1 fresh rosemary sprig
- 1 (15-ounce) can cannellini beans, drained, rinsed
- 2 (14-ounce) cans low-sodium beef broth
- 1 ounce piece Parmesan cheese rind
- 2 tablespoons chopped fresh Italian parsley leaves
- Salt and pepper
Tuscan Potato Salad
By Chef_JR4
Best warm or at room temperature
- 1/4 cup fresh lemon juice
- 1/2 tsp. salt
- 1 tsp. sugar
- 3 tsp. Dijon mustard
- 1/4 tsp. white pepper
- 2 Tbsp. chopped shallots
- 3/4 cup EVOO
- 3 Tbsp. capers
- 1 Tbsp. chopped fresh rosemary or dill
- 3 lbs. 'Red Bliss' or 'Yukon Gold' potatoes
Panna Cotta with Fresh Berries
By Chef_JR4
Total Time: 6 hr 12 min Prep: 5 min Inactive: 6 hr 0 min Cook: 7 min Yield: 6 servings Level: Easy
- 1 cup whole milk
- 1 tablespoon unflavored powdered gelatin
- 3 cups whipping cream
- 1/3 cup honey
- 1 tablespoon sugar
- Pinch salt
- 2 cups assorted fresh berries
Mango-licious Tilapia
By Chef_JR4
1. Preheat the oven to 400 degrees F (200 degrees C
- Salsa:
- 4 tilapia fillets
- 2 tablespoons olive oil
- 1 1/2 tablespoons grated orange zest
- 1/4 cup fresh orange juice
- salt and pepper to taste
- crushed red pepper flakes to taste
- 1 mango - peeled, seeded and diced
- 1 small red onion, finely chopped
- 1 avocado - peeled, pitted and diced
- 3 roma tomatoes - peeled, seeded and chopped
- 1 lime, zested and juiced
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon minced fresh ginger root
- 1/4 cup chopped fresh cilantro
- 1 teaspoon kosher salt
Cauliflower and Brie Soup
By Chef_JR4
From Commander's Palace cookbook
- 2 heads of cauliflower cleaned and trimmed
- 10 T. butter
- 2 medium onions, peeled and diced
- 1 head of garlic, cloves peeled
- 1 medium bunch of celery, diced
- Kosher salt and pepper
- 1 1/2 quarts chicken stock
- 2 T. AP flour
- 8 ounces Brie Cheese, cut into a medium dice
- 1/4 c. heavy cream
Roasted Vegetable Salad with Goat Cheese
By Chef_JR4
Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad
- 2 carrots, cut into 2-inch matchsticks
- 1 medium zucchini, quartered lengthwise and cut into 1-inch chunks
- 1 small red onion, cut into wedges, layers separated
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1 tablespoon sherry or balsamic vinegar
- 1 small head Boston lettuce, torn into bite-size pieces
- 1/4 cup crumbled goat cheese (1 ounce)
Peas and Prosciutto
By Chef_JR4
Heat the oil in a heavy large skillet over medium-low heat
- 2 tablespoons olive oil
- 3 shallots, chopped
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 1 (1-pound) bag frozen peas, thawed
- 4 ounces (1/8-inch-thick slices) prosciutto, diced
- 1/4 cup chopped fresh Italian parsley leaves
Shrimp and Crab Gumbo
By Chef_JR4
This gumbo from chef-owner Donald Link of Herbsaint in New Orleans owes its flavor to the roux, a mix of flour and ...
- STOCK
- 3 tablespoons vegetable oil
- 3 pounds medium shrimp, shelled and deveined, shells reserved
- 2 tablespoons tomato paste
- 1 gallon plus 2 cups clam juice
- 1 medium onion, finely chopped
- 2 celery ribs, chopped
- 1 large carrot, chopped
- 8 bay leaves
- ROUX
- 1 1/2 cups all-purpose flour
- 1 cup vegetable oil
- GUMBO
- 1/4 cup vegetable oil
- 4 large garlic cloves, minced
- 1 large onion, finely chopped
- 2 celery ribs, finely chopped
- 2 cups canned crushed tomatoes
- 1 large green bell pepper, finely chopped
- 1 pound okra, sliced into 1/2-inch rounds
- 1 tablespoon chile powder
- 1 tablespoon paprika
- 1 1/2 tablespoons filé powder (see Note)
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon ground white pepper
- Salt
- Shelled and deveined shrimp (from the stock)
- 1 pound lump crabmeat, picked over
- Steamed rice, sliced scallions and Tabasco, for serving
Cranberry-Pomegranate Relish
By Chef_JR4
Can be made up to a week in advance and refrigerated in an air tight container
- 2 tsp. vegetable oil
- 1 large shallot, finely chopped
- 1 bag (12 ounces) fresh or frozen cranberries
- 1 cup pomegranate juice
- 1/2 cup packed dark brown sugar
- course salt and ground pepper
- 1/2 cup pomegranate seeds (optional)