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Recipes
Sea Scallops with Vermouth
By Joschef
Recipe courtesy Rachael Ray
- 3 tablespoons extra-virgin olive oil
- 1 shallot, chopped
- 2 (14 ounce) cans quartered artichoke hearts in water, drained
- Salt and pepper
- 1/4 cup parsley leaves, chopped
- 2 tablespoons capers, drained
- 16 sea scallops
- 1/2 cup dry vermouth
Creamy Tomato Tortellini Soup
By Joschef
Saute garlic with olive oil and sun dried tomatoes in a large pot over medium heat
- 2 Tbl Olive oil
- 2 tsp Minced garlic
- 2-3 Tbl Sun dried tomatoes
- 1 tsp Onion powder
- 1 Tbl Italian seasoning
- 2 (10 3/4 oz) condensed tomato soup
- 2 Cups half & half
- 2 Cups Chicken stock
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1 9oz package of cheese filled Tortellini
- 1/2 Cup Parmesan cheese, for garnish
Rum Balls
By Joschef
They need 2 weeks to mature, store them in the refrigerator
- 12 ounces semi-sweet chocolate chips, melted (340 g)
- 1/2 cup almond paste (125 mL)
- 1 cup sour cream (250 mL) pinch salt
- 8 cups vanilla wafers, crushed finely (2 L)
- 3 cups icing sugar (750 mL) pinch salt
- 1 1/2 cups melted butter (375 mL)
- 2/3 cup cocoa (150 mL)
- 1 1/2 cups white rum (375 mL)
- 2 cups pecans, finely chopped (500 mL) chocolate shot or sprinkles
Pan Fried Creole Shrimp + Spicy Dipping Sauce
By Joschef
Crispy Creole-flavored pan fried shrimp with a spicy dipping sauce! An easy 30 minute weeknight dinner shrimp love
- 1 pound large shrimp, peeled, de-veined, and tails removed ( you can keep them on and remove them after they are cooked if you prefer)
- 2 tablespoons creole seasoning, divided
- 1/3 cup flour
- 1/2 cup panko bread crumbs
- 1 egg
- 3 tablespoons milk
- 1/3 cup may
Eggplant Lasagna
By Joschef
Preheat oven to 375 degrees F (190 degrees C)
- 1 teaspoon olive oil for brushing
- 2 eggs
- 2 tablespoons water
- 1 cup grated Parmesan cheese
- 1 cup Italian-seasoned breadcrumbs
- salt and ground black pepper to taste
- 2 large eggplants, peeled and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 pound ground beef
- 48 ounces chunky tomato sauce
- 2 cups shredded mozzarella cheese
Coq Au Vin
By Joschef
In a large skillet, bring the wine to a boil over high heat
- 2 cups full-bodied red wine, such as Côtes-du-Rhône or Zinfandel
- 1 tablespoon tomato paste
- 2 tablespoons extra-virgin olive oil
- Two 3 1/2-pound chickens, each cut into 8 pieces
- Salt and freshly ground pepper
- 3 tablespoons all-purpose flour
- 3 cups Enriched Chicken Stock
- 1 bouquet garni, made with 5 parsley sprigs, 1 large thyme sprig and 1 bay leaf, tied in cheesecloth
- 1/3 pound slab bacon, cut into 1/4-inch dice
- 1/2 pound small white mushrooms, quartered
Honey Roast Chicken
By Joschef
Why this recipe works: To ensure our Honey Roast Chicken recipe was nicely seasoned through and through, we rubbed ...
- Salt and pepper
- 1 teaspoon paprika
- 2 whole chickens (3 1/2 to 4 pounds each), giblets discarded
- 1 teaspoon cornstarch
- 1 cup plus 1 tablespoon water
- 1/2 cup honey
- 5 tablespoons cider vinegar
- 1 cup low-sodium chicken broth
- 1 teaspoon minced fresh thyme
- 2 tablespoons unsalted butter, cut into pieces and chilled
Grilled Glazed Pork Tenderoin
By Joschef
1. Lay tenderloins on cutting board, flat side (side opposite where silverskin was) up
- Grilled Glazed Pork Tenderloin Roast
- Serves 6
- Since brining is a key step in having the two tenderloins stick together, we don’t recommend using enhanced pork in this recipe.
- Ingredients
- 2 (1-pound) pork tenderloins, trimmed
- Salt and pepper
- Vegetable oil
- 1 recipe glaze (see Related Content)
- Instructions Grilled Glazed Pork Tenderloin Roast
- Serves 6
- Since brining is a key step in having the two tenderloins stick together, we don’t recommend using enhanced pork in this recipe.
- Ingredients
- 2 (1-pound) pork tenderloins, trimmed
- Salt and pepper
- Vegetable oil
- 1 recipe glaze (see Related Content)
- Instructions
Beer Battered Fish & Chips
By Joschef
In a Dutch oven, HEAT oil to 375 degrees F
- Beer Batter:
- 4 large baking potatoes, cut into French fry strips
- 1 (12-ounce) bottle beer
- 2 cups all-purpose flour
- 1/2 teaspoon House Seasoning, RECIPE follows
- 1 1/2 POUNDS cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long
Frites
By Joschef
1. 1. Rinse cut potatoes in large bowl under cold running water until water turns clear
- 2 1/2 POUNDS russet potatoes (about 4 large), scrubbed, sides squared off and cut lengthwise into 1/4-inch by 1/4-inch fries
- 2 tablespoons cornstarch
- 3 quarts peanut oil