Chezus' profile page
Recipes
Beef Stock
By chezus
*makes about 8 cups of stock
- 4 beef marrow bones, approximately 3 pounds
- 4 oxtails, approximately 3 pounds
- 4 beef shanks with bone - in, approximately 3 pounds
- 6 carrots, scrubbed and cut into chunks
- 6 celery stalks, washed and cut into chunks
- 1 medium yellow onion, paper left on, cut into quarters
- 1/3 cup fresh thyme, crushed in your hands to release the scent
- 10 cups of water
- 3 tablespoons olive oil
- kosher salt
- fresh cracked black pepper
Cheesy Chicken Enchiladas
By chezus
A favorite childhood meal was these cheesy chicken enchiladas that were smothered in a red chili sauce and baked un...
- 6 chicken enchiladas
- 1/2 yellow onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon canola oil
- 1 medium sized dried smoked serrano chili
- 8 oz tomato sauce
- 4 oz water
- 1 cup sour cream
- 6 green onions, diced
- 5 cups shredded cheese, I use a mixture of cheddar and monterey jack
- 12 corn or flour tortillas
- kosher salt
- fresh cracked black pepper
Hot Spicy Crab Dip
By chezus
OMG - this Crab Dip is awesome! The spice level is easily adjusted to taste by using more or less of the Sriracha s...
- 8 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 3 tablespoons mayo
- 1 tablespoon Sriracha sauce, or to taste
- 1 small lemon, zest & juice
- 1/4 pound fresh crab
- 1/2 cup romano cheese, very fine grate, I used a microplane
Chicken Soup
By chezus
Mildly spicy chicken soup will warm your soul and help combat your winter cold
- 6 cups of rich chicken stock - http://chezus.com/2010/11/28/homemade-chicken-stock/
- 2 cups chicken meat
- 1/2 small yellow onion, minced finely
- 1 carrot, minced finely
- 1 celery rib, minced finely
- 1 tablespoon olive oil
- 1/3 cup small pasta, such as orzo
- 1/2 small jalapeno pepper, seeded and minced finely
- salt, to taste
- pepper, to taste
Lemon Rosemary Roasted Chicken
By chezus
A simply roasted cage free and organic chicken is roasted with rosemary and lemon to create the perfect comfort foo...
- 1 whole chicken 3 – 4 pounds
- 2 lemons, cut in half & then into quarters
- 1 small red onion, cut in half & then into quarters
- 4 sprigs of fresh rosemary or another herb of your choice
- Grape seed oil - it will not burn with high heat
Lobster with Joe's Spicy Portuguese Sauce
By chezus
Prepare the spicy Portuguese sauce before cooking the lobster
- 1 yellow onion, thinly sliced
- 3 tablespoons, fresh crushed red pepper, if you can find Portuguese use that, if not harissa works well
- 2 garlic cloves, minced
- parsley, handful, minced
- olive oil, a good Portuguese one
- red wine vinegar
- 1 1 1/2 pound live lobster (or if you are in a pinch, on a budget, or can't find live go ahead use frozen tails - precook according to directions on package)
- 1 lemon, cut into quarters
Steamed Clams
By chezus
Soak the clams in a deep bowl of cold water with a teaspoon of black pepper, an hour before cooking
- 1 medium leek, cleaned and thinly sliced
- 1 small fennel bulb, thinly sliced
- 2 garlic cloves, finely minced
- 1 lb clams
- 1 cup water
- 1/4 cup wine
- 2 sprigs of fresh thyme
- black pepper
- olive oil
Grilled Sausage with Onions and Italian Sweet Peppers
By chezus
In a large trying pan gently heat the olive oil over medium-low heat
- 6 assorted sausages
- 2 yellow onions, thinly sliced
- 10 sweet Italian Peppers or 2 red peppers, thinly sliced
- 2 cloves of garlic, finely minced
- 2 tablespoons olive oil
- kosher salt, to taste
- 6 hamburger buns
Raclette
By chezus
In a large covered pot fitted with a steam basket, steam potatoes over rapidly boiling water until fork tender, abo...
- 24 small red new potatoes
- 2 1/2 pounds prosciutto, ham or bresaola, thinly sliced
- 2 pounds raclette cheese, sliced thinly
- 2 jars (14 oz ea) cornichons, drained
- 24 medium sized white mushrooms, cut in half
- oven roasted yellow onions, cut into slices
- baguettes or ciabatta bread
Chicken Etouffee
By chezus
Heat the canola oil in a dutch oven, over medium heat
- 6 chicken thighs with skin
- 1 tablespoon canola oil
- 1 small yellow onion, diced
- 1 small red pepper, diced
- 3 tablespoons flour
- 2 tablespoons butter
- 2 cups chicken stock
- 2 andouille sausages, cut into circles
- 3 tablespoons Zatarain's Creole seasoning
- 6 green onions, sliced thinly