Chef_JR4's profile page
Recipes
Green Eggs and Ham Omelet
By Chef_JR4
serves 1
- 2 cups tightly packed curly- or flat-leaf spinach, trimmed and washed (3 ounces)
- 2 large eggs, room temperature
- Coarse salt and ground pepper
- 1 teaspoon unsalted butter
- 2 tablespoons sharp cheddar, shredded
- 2 thin slices deli ham
Root Beer Short Ribs
By Chef_JR4
1. Preheat oven to 275 degrees
- 4 1/2 pounds short ribs, cut into 4-inch pieces
- Coarse salt and ground pepper
- 3 tablespoons vegetable oil, plus more as needed
- 2 medium yellow onions, cut into 1-inch wedges
- 3 large celery stalks, cut into 1 1/2-inch pieces
- 2 small carrots, cut into 1 1/2-inch pieces
- 1 head garlic, sliced in half crosswise
- 10 sprigs thyme
- 2 bay leaves
- 1 sprig rosemary
- 1/2 teaspoon ground cumin
- 2 whole star anise
- 3 1/2 cups low-sodium beef broth
- 2 cups good-quality root beer
Fusilli with Creamed Leek and Spinach
By Chef_JR4
1) In a large pot of boiling salted water, cook the fusilli until al dente, then drain
- 3/4 pound fusilli
- 1 1/2 tablespoons extra-virgin olive oil
- 1 large leek, white and light green parts only, thinly sliced
- 1 cup heavy cream
- 4 cups packed baby spinach (4 ounces), coarsely chopped
- 1/2 cup lightly packed basil leaves, finely chopped
- Kosher salt and freshly ground pepper
Tortellini Chowder
By Chef_JR4
Brown sausage, pepper, garlic and onion together
- 1 lb bulk Italian Sausage or ground round
- 2/3 cup chopped onion
- 1/2 cup chopped red pepper
- 1/3 cup green chili pepper
- 2 tbsp minced garlic
- 2 fresh jalapeno peppers
- 3 cups chicken broth
- 2 cups cubed red potatoes
- 1/2 cup chopped carrots
- 2 cans of Mexican corn, 15oz each
- 2 cups half & half or light cream
- 2 cups cooked and drained tortellini
- 2 tbsp flour
- 1 tsp cumin
- salt, pepper, red pepper to taste
Rib Roast with Herb Crust
By Chef_JR4
This juicy, flavorful roast works equally well as a weeknight dinner (with leftovers) or as a centerpiece for a hol
- 2 tablespoons sour cream
- 2 teaspoons prepared horseradish
- Coarse salt and ground pepper
- 1 cup fresh breadcrumbs
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary, and sage
- 1 garlic clove, chopped
- 2 teaspoons vegetable oil
- 1 boneless rib-eye roast (2 1/2 pounds), room temperature
Pecorino Parsley Pesto
By Chef_JR4
good served with lamb chops
- 2 cups fresh parsley
- 3/4 cup finely shredded Pecorino Romano cheese (2 oz.)
- 1 garlic clove, chopped coarsley
- 1/4 cup olive oil
- ground pepper
Pasta with Roasted Summer Vegetables and Basil
By Chef_JR4
1. Preheat oven to 450 degrees
- 4 yellow summer squash (about 2 pounds total), sliced 1 inch thick crosswise, halved if large
- 2 pints grape tomatoes (about 4 cups)
- 2 medium red onions, halved and sliced 1/2 inch thick
- 4 garlic cloves, peeled and smashed
- 1/4 cup olive oil
- Coarse salt and ground pepper
- 8 ounces short pasta, such as campanelle or fusilli
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 cup torn fresh basil leaves
Grilled-Pepper Salad with Currants, Capers and Feta
By Chef_JR4
1) Light a charcoal grill
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper
- 1 large green bell pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 2 tablespoons pine nuts
- 2 tablespoons dried currants
- 1 tablespoon drained small capers
- 2 tablespoons sherry vinegar
- 1/4 cup chopped parsley
- 1/2 cup crumbled feta cheese
- Salt and freshly ground pepper
Spinach and Gruyere Souffle
By Chef_JR4
1. Preheat oven to 375 degrees
- 2 tablespoons unsalted butter, room temperature, plus more for baking dish
- 1/3 cup plain dried breadcrumbs
- 5 cups (5 ounces) packed spinach, trimmed and washed
- 2 tablespoons all-purpose flour
- 3/4 cup plus 2 tablespoons whole milk
- 1/2 cup grated Gruyere cheese
- Coarse salt and ground pepper
- 2 large eggs, separated, plus 2 large egg whites
Winter Squash Soup with Gruyere Croutons
By Chef_JR4
For soup: Melt butter in large pot over medium heat
- Soup
- 1/4 cup ( 1/2 stick) butter
- 1 large onion, finely chopped
- 4 large garlic cloves, chopped
- 3 14 1/2-ounce cans low-salt chicken broth
- 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
- 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
- 1 1/4 teaspoons minced fresh thyme
- 1 1/4 teaspoons minced fresh sage
- 1/4 cup whipping cream
- 2 teaspoons sugar
- Croutons
- 2 tablespoons (1/4 stick) butter
- 24 1/4 -inch-thick baguette bread slices
- 1 cup grated Gruyère cheese
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh sage