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Recipes
Shrimp Florentine with Zoodles
By Joschef
Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat; cook and stir zucchini noodles...
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 2 zucchini, cut into noodle-shape strands
- 1/2 large yellow onion, minced
- 1 tablespoon chopped garlic
- 1/2 teaspoon kosher salt
- 2 tablespoons butter
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon minced garlic
- 1 (6 ounce) bag baby spinach
- 1 tablespoon fresh lemon juice
- 1 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Roasted Garlic Mashed Potatoes
By Joschef
Recipe courtesy The Neelys
- 1 head garlic
- Olive oil
- 2 pounds red potatoes, washed well and quartered
- Salt and freshly ground black pepper
- 5 tablespoons butter
- 3/4 cup heavy cream
Stefano's Bouillabaisse
By Joschef
This classic French seafood dish is a cross between a soup and a stew
- Bouillabaisse
- 8 to 12 mussels
- 8 to 12 little neck clams
- 3/4 pound halibut, snapper or sole fillets
- 8 large sea scallops
- 8 large shrimp, peeled, deveined and tail left on
- 3 tbsp. olive oil
- 2 shallots, sliced
- 1 leek, sliced
- 1/2 large or 1 small bulb fennel, sliced
- 2 cloves garlic, chopped
- 1/3 cup French anise flavoured liqueur or brandy
- 1 cup dry white wine
- 4 cups fish stock, clam juice or chicken stock
- 1 cup pureed tomatoes (passata)
- 3 sprigs thyme
- 2 bay leaves
- 2 pieces of orange peel
- 2 pinches saffron threads
- 1 large or 2 small Yukon gold potatoes, peeled and chopped
- 3 tbsp. chopped parsley, for finishing
- 1 baguette, sliced, brushed with olive oil and grilled
- Olive oil, for drizzling
- Rouille (Spicy Red Pepper Sauce)
- 3/4 cup mayonnaise
- 1 garlic clove, chopped
- Squeeze of fresh lemon juice
- 2 to 3 jarred roasted red peppers
- Pinch saffron
- 1 tsp. Dijon mustard
- 1 tbsp. olive oil (optional)
- Salt and freshly ground pepper, to taste
- Cayenne, to taste
BRACIOLE NAPOLETANA
By Joschef
Lay the meat out on a board
- 1 1/2 lb beef top round or flank steak – if meat is thick butterfly it or ask your butcher to do this. You’ll want thin slices of meat for rolling.
- Olive Oil
- 1/2 c. Chopped Fresh Flat Leaf Parsley
- 1/2 c. Dry Breadcrumbs
- 1/2 c. Grated Parmigiano-Reggiano Cheese or Grated Aged Provolone Cheese
- 2 tbsp. Garlic chopped finely
- 1/2 c. Pignolis – toast them a little
- Salt and Pepper to taste
- Toothpicks or string (butcher’s twine) to secure the rolls
- 3-4 Tbsp. Olive oil for browning
Crispy Rosemary Chicken and Fries
By Joschef
"This is a one pan meal that's in the oven in 15 minutes
- 8 chicken thighs
- 6 small red potatoes, quartered
- 1/2 cup extra-virgin olive oil, or as needed
- 1 tablespoon chopped fresh rosemary
- 1 1/2 teaspoons chopped fresh oregano
- 1 1/2 teaspoons garlic powder
- salt and pepper to taste
Sage Pork Chops
By Joschef
"These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red pot...
- 2 teaspoons salt
- 1 teaspoon dried sage
- 1 teaspoon ground black pepper
- 6 center cut bone-in pork chops
- 2 tablespoons butter
- 1 cup water
- 2 cubes beef bouillon
Spicy Stewed Sausages with Three Peppers
By Joschef
Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred ...
- 2 pounds sweet Italian sausage, pricked all over with a fork
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 2 red bell peppers, cut into 1-inch dice
- 2 green bell peppers, cut into 1-inch dice
- 2 yellow bell peppers, cut into 1-inch dice
- 1 medium red onion, thinly sliced
- 1 small fennel bulbtrimmed, cored and thinly sliced
- 4 serrano chiles, seeded and thinly sliced crosswise
- 1 habanero chile, seeded and thinly sliced
- Salt
- 1 cup dry red wine
- 1 cup freshly grated pecorino cheese (3 ounces)
- Crusty bread, for serving
Chili con Carne
By Joschef
In a large pot, sauté ground beef over medium-high heat, breaking up the lumps until no longer pink, about 8 minut...
- 1 lb. lean ground beef
- 2 tsp vegetable oil
- 2 onions chopped
- 4 hot green peppers (jalapeno) seeded and chopped
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tsp each salt, cayenne pepper, dried oregano and ground coriander
- 12 oz top sirloin grilling steak, cubed
- 2 cans (51/2 oz each) tomato paste
- 1 can (10 oz) condensed beef stock
- 1 1/2 cups diced canned tomatoes
- 1 cup strong coffee
- 1 cup dark beer
- 4 cans (19 oz) red kidney beans, drained & rinced
- 1/4 cup packed brown sugar
- 1 tsp cocoa powder
Easy Chicken Cacciatore
By Joschef
Toss chicken with flour, salt and pepper
- 8 boneless skinless chicken thighs
- 2 tbsp all purpose flour
- 1/2 tsp salt
- 1/4 tsp ppepper
- 2 tbsp vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 sweet green pepper, chopped
- 1 tsp Italian herb seasoning
- 1 can (28 oz/796 mL)diced tomatoes
- 1/2 cup chicken stock
- 1/3 cup tomato paste
- 2 tbsp fresh parsley
Steamed Clams
By Joschef
In a skillet over medium heat, sauté onion and garlic in olive oil for 2 minutes or until tender
- Vongole al vapore
- 2 kg (4.4 lbs) clams, scrubbed
- 2 garlic cloves, crushed
- 1 bunch spring onion, chopped
- 1 cup (250 ml) white wine
- 1 tbsp (15 ml) butter
- 2 tbsp (30 ml) extra-virgin olive oil
- coarse sea salt, to taste
- pepper, to taste