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Recipes
Bowtie Pasta with Tomato and Roasted Red Pepper Sauce
By Joschef
From Food Network Kitchens
- 1 tablespoon extra-virgin olive oil
- 3 large garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup coarsely chopped jarred roasted red peppers
- 1 (28-ounce) can plum tomatoes
- 1 teaspoon sugar
- 1 teaspoon kosher salt, plus more to season
- Freshly ground black pepper
- 1/2 cup lightly packed fresh basil leaves, torn into pieces
- 1/2 cup coarsely chopped fresh parsley leaves
- 12 ounces bow-ties pasta (farfalle)
- 1 tablespoon balsamic vinegar
- 1/4 cup grated Parmesan cheese, optional
Cold Spanish omlet
By Joschef
Heat olive oil over medium heat, add garlic
- 6 Tbs. olive oil
- 3 cloves Garlic, chopped
- 1 tin white kidney beans, drained
- 2 Tbs. fresh parsley chopped
- 8 eggs, slightly beaten
- salt & pepper to taste
Shepherd's Pie V
By Joschef
Directions Bring a large pot of salted water to a boil
- 7 potatoes, peeled and cubed
- 1 pound ground round
- 1 cup chicken stock
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon steak seasoning
- 1 Pkg onion soup mix
- 1 1/2 cups frozen mixed vegetables
Key Lime Pie
By Joschef
Preheat the oven to 375 degrees F
- CRUST
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 4 tablespoons (1/2 stick butter) melted
- Filling
- 2 (14-ounce) cans sweetened condensed milk
- 1 cup key lime or regular lime juice
- 2 whole large eggs
- TOPING
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon lime zest
Virginia Ham and White Cheddar Croquettes
By Joschef
Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover
- 2 large russet potatoes, peeled and cut into 1" pieces
- 3 tbsp. unsalted butter
- 1 small onion, minced
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 4 oz. Virginia ham, finely chopped
- 4 oz. white cheddar, grated
- 1/4 cup finely chopped chives
- 1 cup flour, plus more for dusting
- 2 eggs, beaten
- 2 cups panko bread crumbs
- Canola oil, for frying
whole suckling pig - Oven roasted
By Joschef
Plan on a pound and a half of weight per person
- 1 whole suckling pig, about 20 pounds (see note)
- Kosher salt and freshly ground black pepper
- 20 whole cloves garlic
- 1 six-inch piece of fresh ginger, cut into 1/2-inch slivers
Moules Frites (Steamed Mussels And Fries)
By Joschef
1. Make the mayonnaise: In a large bowl, whisk mustard and egg yolk
- INGREDIENTS:1 tsp. Dijon mustard
- 1 egg yolk
- 1 cup canola oil, plus more for frying
- 2 tsp. white wine vinegar
- 2 tsp. fresh lemon juice
- 1/2 tsp. kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 lb. Yukon Gold potatoes, peeled and cut into 1/4"-thick sticks
- 2 1/2 lb. mussels, debearded and scrubbed
- 2/3 cup dry white wine
- 2 tbsp. unsalted butter, cubed
- 3 ribs celery, finely chopped
- 1 1/2 leeks, light green and white parts, cut into 1/4"-thick slices
- 1/2 large yellow onion, finely chopped
Lemon Rosemary Salmon
By Joschef
Directions Preheat oven to 400 degrees F (200 degrees C)
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary
- 2 salmon fillets, bones and skin removed
- coarse salt to taste
- 1 tablespoon olive oil, or as needed
Southwestern Style Twice Baked Potatoes
By Joschef
Directions Cook each potato in the microwave until tender enough to pierce with a fork, about 8 minutes
- 4 baking potatoes
- 1/2 onion, diced
- 1/2 cup milk
- salt and pepper to taste
- 3 tablespoons butter
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 2 jalapeno peppers, seeded and chopped
- 1 tablespoon minced garlic
- 2 cups shredded Cheddar cheese
- 4 tablespoons bacon bits
- 1/4 cup sour cream
Tiramisú al Vin Santo
By Joschef
1. Place the cookies on the bottom of a 8" x 13" cake pan, creating a base for the tiramisu
- 1 pound {250g) cantuccini cookies, chopped
- 1 cup Vin Santo
- 1 pound (450g) mascarpone cheese
- 2 tablespoons sugar
- 3 1/2 ounces bittersweet chocolate, chopped