Chef_JR4's profile page
Recipes
Grilled Greek Chicken Kebabs with Mint-Feta Sauce
By Chef_JR4
A touch of olive oil, vinegar, and oregano makes these kebabs sing
- 1 pound boneless, skinless chicken thighs, cut into twenty-four 1-inch pieces
- 1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
- 1/2 small red onion, quartered, layers separated
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 3 tablespoons red-wine vinegar
- Coarse salt and ground pepper
- 1/2 cup crumbled feta (2 ounces)
- 1/4 cup plain low-fat yogurt
- 1 cup fresh mint leaves
Citrus and Avocado Salad with Honey Vinaigrette
By Chef_JR4
1) In a small bowl, whisk the honey with the lime juice, oil, sour cream and vinegar
- 2 tablespoons honey, preferably Tupelo
- 2 tablespoons fresh lime juice
- 2 tablespoons vegetable oil
- 1 tablespoon sour cream
- 1 tablespoon red wine vinegar
- 1 teaspoon poppy seeds
- Salt and freshly ground pepper
- 3 tablespoons pine nuts
- 2 red grapefruits
- 2 navel oranges
- 2 Hass avocados, cut into 1-inch dice
- 2 ounces fresh goat cheese, crumbled (optional)
- 2 bunches of watercress, thick stems discarded
- 2 tablespoons minced chives
Roast Pork Loin with Pancetta and Sage
By Chef_JR4
Tying the roast with twine keeps the pancetta in place, ensuring an elegant presentation
- 12 fresh sage leaves
- 1 boneless pork loin roast (about 3 pounds)
- 12 thin slices pancetta (2 ounces total)
Shredded Carrot Salad
By Chef_JR4
Heat EVOO and saute shallots until softened
- 2 Tbsp EVOO
- 1 large shallot, diced small
- 1/4 tsp. fennel seed
- 1/4 tsp. ground cumin
- 4 cups grated carrots
- 2 Tbsp. lime juice
Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
By Chef_JR4
For herbed salt: Rub first 6 ingredients in small bowl to crush herbs finely
- Herbed Salt:
- 1/3 cup plus 1 tablespoon coarse kosher salt
- 1 1/2 teaspoons dried rosemary
- 1 1/2 teaspoons dried rubbed sage
- 1 1/2 teaspoons dried thyme
- 1 teaspoon black peppercorns, crushed
- 3 small bay leaves, coarsely torn
- 1 teaspoon finely grated lemon peel
- Turkey:
- 1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
- 1 large onion, chopped
- 1 large celery stalk, chopped
- 1 whole lemon, chopped with peel
- 1 teaspoon dried rosemary
- 1 teaspoon dried rubbed sage
- 1 teaspoon dried thyme
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 cups (or more) Golden Turkey Stock
- Gravy:
- 3 1/2 cups (about) Golden Turkey Stock
- 2/3 cup chopped shallots
- 1/2 cup all purpose flour
- 1/2 cup dry white wine
- 2 tablespoons Dijon mustard
- 2 teaspoons chopped fresh rosemary
Herb-Roasted Lamb
By Chef_JR4
Preheat the oven to 450 degrees F
- 12 large unpeeled garlic cloves, divided
- 1 tablespoon chopped fresh rosemary leaves
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 1 (6-pound) boneless leg of lamb, trimmed and tied
- 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
- 2 tablespoons good olive oil
Lump Crab Quiche
By Chef_JR4
This is a "go-to", can't miss recipe
- 1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over
- 4 large eggs
- 2 cups heavy cream
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1/2 teaspoon seafood seasoning such as Paul Prudhomme's
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 2 oz coarsely grated Monterey Jack cheese (1/2 cup)
- 2 oz coarsely grated Swiss cheese (1/2 cup)
Potato Pancakes with Smoked Salmon, Caviar and Dill Cream
By Chef_JR4
1) In a small bowl, stir the crème fraîche with the dill and lemon juice
- 1/2 cup crème fraîche or sour cream
- 1 teaspoon chopped dill
- 1 teaspoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1 tablespoon snipped chives
- 2 medium baking potatoes (1 pound), peeled
- 1 small onion
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup vegetable oil
- 1/2 pound thinly sliced smoked salmon
- 2 ounces caviar
Chicken, Mushroom, and Goat Cheese Burritos
By Chef_JR4
Good-quality standbys -- rotisserie chicken, prepared salsa, and frozen corn -- are the timesaving secrets of these...
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 jalapeno chile (ribs and seeds removed for less heat), minced
- Coarse salt and ground pepper
- 10 ounces white button mushrooms, trimmed, thinly sliced
- 1 rotisserie chicken (about 2 1/2 pounds), skin removed and meat shredded (about 4 cups)
- 1 package (10 ounces) frozen corn kernels
- 1 cup prepared green salsa, plus more for serving
- 6 burrito-size (10-inch) flour tortillas
- 1 bunch flat-leaf spinach, thick stems removed (3 cups)
- 1 log (5 ounces) soft goat cheese, crumbled
Asparagus, Leek, and Gruyere Quiche
By Chef_JR4
Preheat oven to 350 degrees, with rack in lowest position
- 1 tablespoon butter
- 1 leek (white and light green parts only), halved and thinly sliced, then well washed
- Coarse salt and ground pepper
- 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
- 4 large eggs
- 1 1/4 cups half-and-half
- Ground nutmeg