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Recipes
Parmesan Confetti Dip
By Joschef
MIX all ingredients; cover
- 1 cup sour cream
- 1/2 cup Kraft 100% Parmesan Grated Cheese
- 1/2 cup Miracle Whip Original Spread
- 1/2 cup each: finely chopped green and red pepper
- 1/2 tsp. garlic powder
Making Italian Sausage
By Joschef
Recipe courtesy Alton Brown
- 1 1/2 teaspoons fennel seed
- 2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 1 tablespoon chopped parsley leaves
- 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
- 5 feet of 36 millimeter collagen casings (do not allow to get wet at any time)
- Shortening, to lubricate nozzle of stuffer
- Special equipment: meat grinder with stuffing attachment or manual stuffer
Fajita Lasagna
By Joschef
PREHEAT OVEN 350f Heat oil in a non-stick skillet set over medium heat Add onion and cook, stiring often, for...
- 2 Tbsps. vegetable oil
- 1 onion, peeled and sliced
- 1 lb. skinless, boneless chicken breast
- 1 each red and green peppers, thinly sliced
- 1 Tbsp. chili powder
- 1/2 tsp. each salt, pepper, ground cumin and dried oregano leaves
- 1 minced chipotle pepper in adobo sauce (optional)
- 2 garlic cloves, minced
- 2 1/2 cups pasta sauce
- 1 1/2 cups salsa
- 12 precooked lasagna noodles
- 2 cups shredded Mexican cheese blend or cheddar
Pancakes
By Joschef
All-Time favourite pancake batter
- 1 1/4 cups flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 egg beaten
- 1 cup buttermink or regular milk
- 1 Tbsp. vegetable oil
Caragnoli (Rose wheels Christmas fritters)
By Joschef
· In a mixing bowl beat eggs
- Dough:
- 3 eggs
- 3 tablespoons vegetable oil
- 3 tablespoons sugar
- 1/8 teaspoon baking powder
- Flour as needed (about 2 cups to 2 1/4 cups)
- Vegetable oil for deep frying
- 2 to 3 cups of honey for topping or 1/4 cup to
- 1/2 cup icing sugar for dusting.
Grilled Ginger Salmon
By Joschef
I like to use a grill basket when I make this, so I don't have to worry about losing pieces of the salmon
- 1 teaspoon ginger
- 1 teaspoon garlic powder
- 1/3 cup soy sauce
- 1/3 cup orange juice
- 1/4 cup honey
- 1 green onion, chopped
- 1 1/2 lbs salmon fillets
Chocolate Mousse
By Joschef
Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simm...
- 6 ounces semisweet baking chocolate, chopped
- 3 tablespoons unsalted butter, at room temperature
- 3 large eggs, separated
- 1/2 teaspoon cream of tartar
- 1/4 cup plus 2 tablespoons sugar
- 1/2 cup heavy cream, cold
- 1/2 teaspoon vanilla extract
- Whipped cream and chocolate shavings, for garnish
Coquille Saint-Jacques
By Joschef
Recipe courtesy Le Metro Cafe
- 2 tablespoons butter
- 2 teaspoons chopped shallots
- 2 teaspoons chopped garlic
- 12 medium clams
- 18 black mussels
- Salt and freshly ground black pepper
- 1 cup white wine
- 3 tablespoons olive oil
- 12 medium shrimp
- 6 sea scallops
- 8 ounces white mushrooms, sliced
- 3 tablespoons butter
- 3 tablespoons flour
- 1 lemon
- 1 quart fumet (fish stock)
- 1 pint heavy cream
- 1 cup bread crumbs
- 4 teaspoons parsley, chopped
Grilled Moroccan-Spiced Rack of Lamb
By Joschef
Add to 1 For the Herb Mixture: Combine cilantro, parsley, lemon juice, olive oil, and garlic in a medium bowl
- For the Herb Mixture:
- 1/3 cup finely chopped fresh cilantro
- 1/3 cup finely chopped fresh parsley
- 1/4 cup freshly squeezed lemon juice from about 2 lemons
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon freshly minced garlic, about 3 medium cloves
- For the Spice Rub and Lamb:
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 2 Frenched 7-10 rib racks of lamb, trimmed of all but a thin layer of fat, about 1 1/2-2 pounds each
- 2 tablespoons Dijon mustard
Steak Diane
By Joschef
Recipe courtesy Emeril Lagasse
- 4 (3-ounce) filet mignon medallions
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 4 teaspoons minced shallots
- 1 teaspoon minced garlic
- 1 cup sliced white mushroom caps
- 1/4 cup Cognac or brandy
- 2 teaspoons Dijon mustard
- 1/4 cup heavy cream
- 1/4 cup reduced veal stock, recipe follows
- 2 teaspoons Worcestershire sauce
- 2 drops hot red pepper sauce
- 1 tablespoon finely chopped green onions
- 1 teaspoon minced parsley leaves
- Season the beef medallions on both sides with the salt and pepper.