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Recipes
Taboulé
By Joschef
Parsley salad
- 250 ml (1 cup) fine bulgur (cracked wheat)
- 3 scallions, chopped
- 250 ml (1 cup) fresh parsley, chopped
- 375 ml (1 1/2 cup) tomatoes, seeded and diced (about 3 tomatoes)
- 45 ml (3 tbsp.) Lemon juice
- 60 ml (1/4 cup) olive oil
- 30 ml (2 tbsp.) Fresh mint, chopped
- Salt and pepper
Baked Coconut Chicken Strips
By Joschef
Tender chicken strips coated in sweet coconut flakes and baked til crispy!
- Baked Coconut Chicken Strips
- Prep time
- 10 mins
- Cook time
- 20 mins
- Total time
- 30 mins
- Ten der chicken strips coated in sweet coconut flakes and baked til crispy!
- 3-4 boneless skinless chicken breasts, pounded to 1/2 inch thickness and cut into strips
- 1/2 cup flour
- 1/2 teaspoon seasoning salt (or salt and pepper to taste)
- 2 eggs + 1 tablespoon water
- 2 cups sweetened coconut flakes
- sweet & sour sauce or Asian sweet chili sauce, for dipping
Spicy Baked Sugar Salmon with veggies
By Joschef
Preheat broiler/griller on high
- 5-8 oz/150-180g x 4 salmon fillets, skin on or off (I use on)
- 2 bunches asparagus
- 1 bunch broccolini
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- Salt and pepper
- GLAZE
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise (I use whole egg mayonnaise)
- 2 tbsp tsp brown sugar
- 1/4 tsp cayenne pepper
Claypot Fish and Potatoes
By Joschef
- 3 Yukon potatoes, sliced into 1/4-inch slices
- Salt and freshly ground pepper
- 1/4 cup olive oil, plus extra for greasing dish and brushing on lemons
- 3/4 pound white fish fillets, such as cod, flounder or tilapia
- 4 cloves garlic, minced
- 2 teaspoons minced fresh thyme
- 1/2 lemon, juiced
- 1 yellow onion, sliced
- 3 Roma tomatoes, thickly sliced
- 1/2 cup good quality black olives, pitted and lightly crushed and sliced in half
- 1 lemon, quartered
- Special Equipment: 15 1/2-by-7 1/2-inch terracotta cazuela (baking dish)
Spice Ham Steak
By Joschef
Directions Melt the butter in a large skillet over medium-high heat
- 1 1/2 tablespoons butter
- 1 (2 pound) ham steak
- 1 red apple, cored and thinly sliced
- 1 green apple, cored and thinly sliced
- 1/2 cup maple flavored pancake syrup
- 1 teaspoon ground cinnamon
Shrimp with Lobster Sauce
By Joschef
Directions In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry
- 1 1/2 teaspoons cornstarch
- 2 teaspoons cooking sherry
- 1 pound medium shrimp - peeled and deveined
- 4 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/4 pound ground pork
- 1 cup water
- 2 tablespoons soy sauce
- 1/4 teaspoon sugar
- 1/4 tsp. ginger
- 4 Scallions, chopped.
- 1/2 teaspoon salt
- 1 1/2 tablespoons cornstarch
- 1/4 cup cold water
- 1 egg, beaten
Savory Beef Curry
By Joschef
Like a beef stew, a curry, improves in flavor if made a day ahead
- 4 tsp minced garlic
- 2 tsp salt
- 3 lbs. beef chuck, cut in 1 1/2 inch cubes
- 2 Tbs. minced fresh ginger
- 2 Tbs. curry powder
- 1 can (28 oz.) chopped tomatoes
Easy Chicken Pot Pie
By Joschef
Serve this hearty pie with purchased Caesar salad
- 1 2/3 cups Green Giant® frozen mixed vegetables, thawed
- 1 cup cut-up cooked chicken
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 cup Original Bisquick® mix
- 1/2 cup milk
- 1 egg
Graupensuppe (German Barley Soup)
By Joschef
Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup
- INGREDIENTS4 tbsp. unsalted butter
- 1 medium yellow onion, finely chopped
- 1 cup pearl barley (available from Organic Wholesale Club)
- 8 cups vegetable stock
- 1/2 cup finely chopped peeled russet potato
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery root
- 1/2 cup finely chopped leek
- 1 tsp. dried marjoram
- 2 German sausages, like bockwurst or bratwurst (available from Koenemann Sausage Co.)
- 1 2-oz. piece bacon
- Freshly grated nutmeg, to taste
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup thinly sliced flat-leaf parsley leaves
sweet and sour sauce
By Joschef
Bring all the ingredients except the cornstarch slurry to a boil
- 4 1/2 TB rice vinegar
- 1 1/2 TB black rice vinegar
- 3/4 cup water
- 3 TB tomato paste
- 4 1/2 TB brown sugar
- 3/8 tsp chile sauce, or to taste
- 1 1/2 tsp cornstarch mixed with 6 teaspoons water