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Recipes
Hoisin Glaze for pork tenderloin
By Joschef
1. Heat oil in small saucepan over medium heat until shimmering
- 1 teaspoon vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
Gourmet Tomato Sauce
By Joschef
God's recipe single batch makes 2 1/2 quarts
- 2 lbs. Ripe plum tomatoes or 1 28 oz. tin of crushed tomatoes
- 1 medium yellow onion cut in half
- 1/4 lb. YES 1/4 lb. unsalted Butter
- 1 1/2 tsp. Salt
- 1/4 tsp. Sugar
- 1 Tbsp. Olive oil
- DOUBLE RECIPE
- 4 lbs plum tomatoes
- 1/3 lb. unsalted butter
- 1 1/2 medium onions cut in half
- 3 tsp. salt
- 1/2 tsp. sugar
Cheesy Potato Gratin Stacks
By Joschef
Notes 1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside a...
- Oil spray
- 1.6 lb / 800g potatoes
- 2 tbsp butter
- 2 garlic cloves, crushed
- 1/4 cup cream
- 1/2 tsp salt
- Black pepper
- 1 cup grated melting cheese (I used cheddar)
- 2 tbsp fresh thyme leaves or 1 tbsp dried thyme
Slow Roasted Turkey with Homestyle Gravy
By Joschef
1. Set rack at lowest position in oven preheated to 450°F
- 1 16 pound turkey at room temperature 1 hour
- 2 tablespoons kosher salt
- 2 tablespoons coarsely cracked black pepper
- 1 medium white onion, roughly chopped
- 1 head garlic, cloves separated, peeled, and smashed
- 1 stalk celery, roughly chopped
- 1/2 cup fresh sage leaves, roughly torn
- 1/2 bunch fresh thyme
- 1/2 bunch fresh parsley
- 1/2 bunch fresh rosemary, roughly chopped
- 8 cups turkey or chicken stock
- 2 sticks unsalted butter, softened
- 3/4 cup all-purpose flour
- Read more at http://www.foodnetwork.ca/recipe/slow-roasted-turkey-with-homestyle-gravy/9795/#VUOlfr9SyXKr5BKi.99
Rigatoni and meat sauce cake
By Joschef
Preheat oven to 180°C (350°F)
- 1 package (500 g) Sensations by Compliments Rigatoni
- 1 small yellow onion, finely chopped
- 15 mL (1 tbsp.) olive oil
- 400 g (14 oz.) ground beef (or ground lamb)
- 1 container (580 mL) Compliments Marinara Sauce
- 1 tin (796 mL) diced tomatoes
- 1 Compliments Pasta Herb Mix, chopped
- 375 mL (1 1/2 cups) grated mozzarella cheese
Great Grandma's Pasta Sauce
By Joschef
Instructions: In a large stockpot, saute garlic until soft and fragrant in 2 tbsp
- 1 lb. 80/20 ground beef OR 90/10 ground beef
- 1 6 oz. can tomato paste
- 6 oz. water
- 1 24 oz. jar tomato puree
- 5-6 cloves garlic, minced
- 2 tbsp. granulated sugar
- Pinch of dried oregano
- Pinch of onion powder
- Pinch of garlic powder
- Handful of fresh basil, chopped
- Salt and pepper, to taste
General Tao's Chicken
By Joschef
Sweet and spicy, this popular Chinese take out dish is fun and easy to make at home!
- SAUCE:
- 1 chicken breast, cut into about 1 1/2-inch pieces (boneless and skinless)
- 2 chicken thighs, cut into about 1 1/2-inch pieces (boneless and skinless)
- 3 tbsp. soy sauce
- 1 tbsp. water
- 3 tbsp. cornstarch
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. hoisin sauce
- 1/4 cup rice wine vinegar
- 1/4 cup to 1/ 2 cup chicken stock
- 1/4 cup sugar
- Pinch 5-spice powder (optional)
- 2 tsp. cornstarch
- ASSEMBLY:
- Vegetable oil, for frying and stir-frying
- Cornstarch, as needed, for dredging
- 6 to 8 small whole dried chiles, or to taste
- 2 garlic cloves, chopped
- 1 tbsp. chopped fresh ginger
- 4 green onions, cut in 1 1/2-inch batons
- 1/2 head broccoli, cut into florets, blanched
- Sesame seeds, for garnish optional
- Steamed rice, for serving
Beef Braciole
By Joschef
These slow-cooked beef rolls stuffed with proscuitto and basil are the centerpiece of a traditional Italian Sunday ...
- Olive oil, as needed
- 1 medium onion, chopped
- 6 cups tomato purée (passata)
- Salt and freshly ground pepper, to taste
- 6 large beef cutlets (each piece 6-inch x4-inch)
- 5 1/2 ounces prosciutto, sliced and finely diced
- 1 clove garlic, minced
- 4 tbsp. chopped parsley
- 6 basil leaves, chopped, for stuffing braciole
- 1/2 cup of red wine
- 4 basil leaves, for finishing
Southern Fried Chicken
By Joschef
Directions Season chicken pieces with salt, pepper, and paprika
- 1 (3 pound) whole chicken, cut into pieces
- 1 cup all-purpose flour
- salt to taste
- ground black pepper to taste
- 1 teaspoon paprika
- 1 quart vegetable oil for frying
Spaghetti and Meatballs
By Joschef
In a small bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes
- 2 slices white sandwich bread, torn into small pieces
- 1/4 cup whole milk
- 1 pound ground beef chuck
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1 1/2 tablespoons minced garlic
- Kosher salt and freshly ground pepper
- 3 tablespoons chopped basil, plus 1 large basil sprig
- 1 teaspoon chopped oregano
- Two 28-ounce cans whole tomatoes
- 1/4 cup extra-virgin olive oil
- Pinch of crushed red pepper
- 1 1/2 pounds spaghetti