The Chefs Recipes

From the Podcast

Recipes

by | Jan 27, 2019

 

Instapot Korean Pork

SERVE OVER RICE

Ingredients
  

Instapot pork part

  • 1/4 cup soy sauce
  • 3 tbsp gochujang
  • 1 each pear or sweet apple grated
  • 3 tbsp fresh ginger grated
  • 2 tbsp brown sugar
  • 2 cloves garlic minced
  • 3 tbsp toasted seasme oil
  • 2 pounds pork ribs or sholder

Pickied Cucumber Salad Part

  • 1 bunch green onion...green part only large cut
  • 1/2 each hothouse cucumber sliced thin
  • 1 tea hot pepper flakes
  • 1 tea seasme seeds toasted
  • 1 tea honey
  • 1 pinch koshar salt
  • 1/4 cup rice wine vinager

Instructions
 

  • add all instapot pork part ingreadients to istapot and cook till meat falls apart
  • mix all pickled cucumber salad part together and top off pork
  • searve with rice

 

Basil Pesto

A fresh paste with bold flavor

Equipment

  • Blender

Ingredients
  

  • 2 cups packed fresh basil....leafs
  • 2 cloves garlic
  • 1/4 cups pine nuts or walnuts
  • 1/2 cup pecorino cheese or parm
  • 2/3 cup extra virgin olive oil
  • salt and pepper

Instructions
 

  • add all item into blender and blend slowly adding olive oil. Season to taste

 

Spicy Jerk Sauce

Big flavor

Equipment

  • Blender

Ingredients
  

  • 3 bunchs green onion
  • 1 quarter size peice ginger
  • 1 each lime zest
  • 4 each habanero pepper
  • 3 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp allspice
  • 1 tbsp cinnamon
  • 6 tbsp fresh Thyme
  • 2 tbsp black peppercorns
  • 2 tbsp kosher salt
  • olive oil

Instructions
 

  • Add all indredients to blender except oil. Start blender and slowly add oil untill everthing is in a smooth paste

Lemon Oregano pork chops

A quick blast of flavor for your pork chops

Equipment

  • cutting board
  • knife

Ingredients
  

  • 2 pork chops
  • 2 tea fresh oregano
  • salt and pepper to taste
  • 3 tbsp olive oil
  • 1/2 lemon

Instructions
 

  • drissle oilive oil on meat
  • season with salt and pepper and fresh oregano
  • grill, bake, saute and let meat rest for 10 min in warm area
  • squeeze fresh lemon over meat and more olive oil

Southwest corn Salad

Equipment

  • Grill
  • knife
  • cutting board

Ingredients
  

  • 6 ears Corn on the cob Grilled and cut off the cob, cooled
  • 4 ounces Green Chilies Fresh ,roasted, Diced, cooled
  • 2 minced Garlic Cloves
  • 1 small Shallot Thin Sliced
  • 3/4 cup Crumbled Cotija Cheese
  • 1/4 cup cilantro Rough Chop
  • 2 each Avocado Medium Dice

Dressing

  • 1/4 cup olive oil
  • 1 each fresh lime juice
  • salt
  • Pepper

Instructions
 

  • Mix All ingredients pour dressing over salad and enjoy

Easy Gucamole

A simple way to dress up the avacado

Equipment

  • knife
  • cutting board

Ingredients
  

  • 3 each avacado
  • 1 each lime juice
  • 1 clove garlic minced and smashed
  • 4 tbsp cilantro rough chopped
  • salt. to taste kosher
  • pepper to taste fresh ground

Instructions
 

  • remove seed from avacado
  • remove avacado from skin and dice
  • add the rest of ingredents and mix to desired texture

Cajun Rub

Ingredients
  

  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tbsp dried basil
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 2 tsp cayenne pepper
  • 2 tsp onion powder
  • 2 tsp white sugar

Instructions
 

  • Mix and store in an air tight container

Jerk rub

Ingredients
  

  • 1 tbsp garlic powder
  • 2 teaspoon cayenne pepper
  • 2 teaspoon onion powder
  • 2 teaspoon dried thyme
  • 2 teaspoon dried parsley
  • 2 teaspoon white sugar
  • 2 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground allspice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  • 1 tbsp dried green onion minced
  • 2 tbsp dried lime zest minced

 

Salsa Verde

Equipment

  • Blender
  • knife
  • cutting board

Ingredients
  

Roasted

  • 5 each tomatillo roasted
  • 1/2 each white onion roasted
  • 2 cloves garlic roasted
  • 1 each pablano pepper roasted

Fresh

  • 5 each tomatillo not roasted
  • 1 bunch cilantro not roasted
  • 2 tbsp honey or agave
  • 2 tbsp cumin toasted
  • salt and pepper to taste

Instructions
 

  • Roast all items in 'roasted' group under broiler ......cool down
  • Add all items to blender and blend till smooth

 

Tabbouleh style Quinoa Salad

Equipment

  • knife
  • cutting board

Ingredients
  

Dressing Part

  • 1/4 cup lemon juice fresh squeezed
  • 1/4 cup oilive oil extra virgin

Salad Part

  • 1 cup quinoa cooked and cooled
  • 1 cup green onions thin sliced
  • 1 cup mint chopped
  • 1 cup flat leaf parsley chopped
  • 2 cups cherry tomatos cut in half
  • 2 cups feta crumbled
  • salt and pepper to taste

Instructions
 

Cooking Part

  • cook quinoa and cool

Mixing Part

  • mix all ingredients in a bowl and season with salt and pepper

 

Roasted Fennel Chicken

This is chicken with no shortage of flavor

Equipment

  • knife
  • cutting board
  • cast irion pan.

Ingredients
  

  • 2 teasp fennel seeds toasted and ground
  • 1 each chicken cut in qaurters
  • 8 ounces bacon cut in small dice
  • 2 cloves garlic minced
  • 1 cup flatleaf parsley chopped
  • 1/4 cup extra virgin olive oil
  • 2 teasp lemon zest minced
  • 1 teasp thyme minced
  • 1/2 teasp red pepper flakes
  • 1 head of garlic cut in hlaf lenthwise
  • 10 each thyme sprigs whole

Instructions
 

Prepping Chicken

  • season bird generousley with salt and pepper and half the toasted fennel

Cooking Chicken

  • Crisp bacon in cast ironpan and remove bacon and set aside
  • remove bacon fat and reserve enough to coat a thin layer on bottom of pan
  • crisp chicken skin by placeing bird in bacon fat covered pan skin side down
  • when skin is golden brown flip bird add halfed garlic, fresh thyme sprigs and place pan in a 425 degree oven
  • chicken will be done when temp is 165 degrees. let rest for 10 min

Topping

  • mix parsley, lemon zest, olive oil, thyme ,fennel, bacon, red pepper flakes
  • season with salt and pepper

 

Chicken Tortilla soup

Equipment

  • pot
  • cutting board
  • knife

Ingredients
  

  • 1 teasp cumin
  • 1 small onion small dice
  • 2 cloves garlic minced
  • 4 cups chicken stock
  • 1 14 0z can fire roasted tomato
  • 1 teasp chipotle chili chopped fine
  • 1/2 teasp black pepper ground
  • 1 lb chicken small dice (or same size)
  • 1 tbsp ancho chili powder
  • 2 tbsp olive oil

Instructions
 

  • saute onion and garlic in oil
  • Add powderd spices and stir to bloom
  • Add chicken ( if raw cook through)
  • add stock, tomato, chipotle
  • let simmer for 30 min
  • season with salt untill tasty

Garnish

  • Tortilla chips
  • Avacado
  • Radish (thin sliced)
  • cilantro
  • Jack cheese
  • squeeze lime over soup

 

Kale and Apple salad

Step away from boring salads

Equipment

  • knife
  • cutting board

Ingredients
  

Dressing

  • 3 tbsp fresh Lemon juice
  • 2 tbsp olive oil extra virgin

Salad

  • 1 bunch kale Ribs removed, thinly sliced
  • 1/4 cup craisins
  • 1 each apple
  • 1/4 cup almonds
  • 1/4 cup pecorino finely grated
  • salt and pepper to taste

 

Parsley Garlic Butter

You can add anything to butter. This recipe will add punch to your dishes

Equipment

  • food processor
  • or bowl

Ingredients
  

  • 1/2 cup butter ( 1 stick) unsalted
  • 1/2 cup fresh parsley chopped
  • 2 tbsp shallot minced
  • 2 tbsp lemon juice fresh
  • 1/2 teaspoon garlic minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Puree all ingredients in a food processor intill smooth

 

Arugula Pesto

Pestos are great

Equipment

  • food processor

Ingredients
  

  • 4 cups Arugula fresh
  • 1 tbsp garlic minced
  • 1 cup olive oil extra virgin
  • 1/2 cup parmesan freshly grated
  • 1/4 cup lemon juice
  • salt and pepper to taste

Instructions
 

  • Blend with a food processor and enjoy

 

Lemon Herb Chicken

A marinade to flavor your chicken

Equipment

  • cutting board
  • knife
  • Ziplock bag

Ingredients
  

  • 1 each Lemon Zest
  • 2 cloves minced garic
  • 1/4 cup olive oil
  • 1 bunch minced fresh parsley
  • 2 tbsp dry basil
  • 2 tbsp dry thyme

Instructions
 

  • Add all items into bag then add chicken untill bag is full. Mix all around to coat meat ,let rest in fridge for at least 3 hours. Overnight is best. Cook till internal temp is 165 degrees.

 

Yogurt Feta Dip

Equipment

  • knife
  • cutting board

Ingredients
  

  • 1 cup Greek yogurt
  • 1 cup crumbled feta
  • 1 each lemon juice and zest
  • 1 each serrano diced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh dill
  • to taste salt and pepper

Instructions
 

  • mix all ingredients and dip

 

Tomato cucumber salad

Equipment

  • knife
  • cutting board

Ingredients
  

  • 2 cups thin sliced english cucumbers
  • 2 cups tomato cut same size
  • 1/4 cup feta
  • to taste extra virgin olive oil
  • to taste rice vinager

optional but tastey

  • thin sliced red onion
  • Avacado

Instructions
 

  • add all ingredients to bowl and mix with care

 

 

Kick Ass Ribs in the oven

Easy ribs

Equipment

  • oven
  • aluminum foil
  • sheet pan

Ingredients
  

  • 1 rack ribs
  • 1/2 cup water
  • 1/4 cup bbq sauce
  • enough to cover ribs favorite bbq rub

Instructions
 

  • Season ribs with rub and place in foil.
  • fold foil over lenthwise on both ends and crimp
  • crimp far end of foil and leave end closest to you open for pouring
  • add water and bbq mixture to ribs and close foil so it is sealed and forms a pouch
  • place foil pouch on sheet tray and place in oven
  • cook at 300 deg f. for 2 and a half to 3 hours untill meat pulls away from bone and is tender

 

Pineapple Mango Salsa

Sweet heat... Great for Tacos
Servings -12 tacos

Equipment

  • Kinfe and cutting board

Ingredients
  

  • 1/2 each Pineapple small dice
  • 1 each Mango small dice
  • 1 each Serrono pepper mince
  • 1/2 tbsp Honey
  • 1/2 tbsp extra virgin oilive oil
  • 1/2 each lime juice
  • 2 tbsp chopped cilantro

Instructions
 

  • Cut fruits and vegetables add together
  • Add the rest of ingredients and stir
  • season to taste

 

Lemon Garlic Shrimp

Lemony Garlicy shrimp great for tacos rice or salad
Servings 4 people

Equipment

  • Pan
  • Tongs

Ingredients
  

  • 15 each shrimp
  • 2 cloves garlic minced
  • large pat butter or olive oil
  • half each lemon
  • 1 tbsp chopped flat leaf parsley
  • to taste salt and pepper

Instructions
 

  • Saute shrimp in enough olive oil to coat bottom of pan
  • Add minced garlic and flip shrimp once color has turned bright orange
  • season with salt and pepper
  • squeeze juice of half a lemon
  • add flat leaf parsley

 

Almond Flour Chocolate Chip Cookies

Ingredients
  

  • 1 Egg
  • 1 tbsp Sweetner ( Honey, Maple Syrup, or Agave )
  • 2 Cups Almond Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1/2 Cup Chocolate Chips I use dark chocolate chunks or nibs
  • 1 tsp Vanilla Extract, pure
  • 2 tbsp Coconut Oil

Instructions
 

  • 1. Preheat Oven to 375
    2. Line a baking sheet with silicone mat ro parchment paper
    3. Add soften ( Not melted ) Coconut Oil and the sweetner ( Maple Syrup, Honey, or Agave ) Stir with a whisk until the sweetner and coconut oil are mixed well together. Add egg and vanilla and whisk together until combined.
    4. In a seperate medium sized bowl, stir together the flour, baking soda, ans salt.Add the flour mixture to the wet ingredients and mix with a spoon until combined. Stir in 1/2 cup chocolate chips; you can add more if you like.
    5. Scoop large tablespoon onto the lined baking sheet about 2 inches apart and gently press down with fingers to flatten slightly. The cookies will NOT spread so this will insure them to cook evenly.
    6. Bake until set and the edges are golden brown; approx 9 min.
    7. Remove from oven and let cool for a few min, then transfer to cooling rack to cool completely.
    These cookies are more like a cake but are carb, dairy and GUILT FREE.
    ENJOY!

 

Foolproof Frittata

Ingredients
  

  • 12 Eggs Whisked
  • 3 tbsp Full Fat Dairy
  • 3 Cups Flavor Combination (Choice is up to you)
  • 1 Cup Grated Cheese
  • tsp Salt

Instructions
 

  • 1. Preheat oven to 425 degrees
    2. Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
    3. Warm the olive oil in a skillet or oven-safe non stick skillet until shimmering. Cook vegetables or whatever flavor combinations you choose.
    4. Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
    5. Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (Keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with sharp knife and serve.

 

The Greek Salad

Ingredients
  

  • 2 Cups Cooked Pasta
  • 2 Cups Thinly Sliced Kale
  • 1/4 Cup Shaved Red Onion
  • 1/4 Cup Pitted kalamata Olives, Halved Lengthwise
  • 1/4 Cup Thinly Sliced Pickled Banana Pepper
  • 12 Grape Tomatoes, Sliced In Half
  • 3 Persian Cucumbers, Cut In Half Lengthwise, Then Cut Into Angled Oieces
  • 1/4 Cup Roughly Chopped Fresh Parsley Leaves
  • 1/3 Pound Feta Cheese Sliced Into 1/4 Inch-Thick Slices
  • 1/2 tsp Dried Oregano
  • Dressing
  • 2 tsp Red Wine Vinegar
  • 2 tbsp Extra-Virgin Olive Oil, Plus Extra For Drizzling
  • Kosher Salt and Freshley Cracked Black Pepper To Taste

 

Pickled Serrano Peppers

Ingredients
  

  • 1 Cup White Vinegar
  • 1 Cup Water
  • 1 tbsp Honey
  • 1 Clove Garlic (Smashed)

Instructions
 

  • Bring to a boil until honey is dissolved. Add sliced peppers, and let cool. Store in refrigerator for up to three weeks.

 

Panzanella Salad

Ingredients
  

  • 1 Loaf Day old bread. Grilled (Large Dice)
  • 2 Heirloom Tomatoes (Large Dice)
  • 4 Ears Grilled Corn (Cut of The Cobb)
  • 2 Oz Baby Arugala
  • 2 Oz Fresh Basil Mix
  • 1 Thin Sliced Shallot
  • 1/2 Cup Dressing Olive Oil
  • Salt and Pepper (To Taste)
  • 2 Cloves Garlic (Minced)
  • 1 tbsp Dijon Mustard
  • 4 Splashes White Wine Vinegar
  • 3 Oz Fresh Basil

Instructions
 

  • Toss ingredients with dressing and serve IMMEDIATLEY

 

Watermelon Feta and Serrano Extravaganza

Ingredients
  

  • 3 Pounds Seedless Watermelon, rind removed, cut into large dice (about 6 cups)
  • 2 Serrano Chili Peppers seeded and minced.
  • 1 Juiced Lime
  • 1/2 Cup Feta Cheese, crumbled
  • 1/4 Cup Cilantro Leaves

Instructions
 

  • Place the watermelon in a large mixing bowl. Add the minced serrano chili pepper and lime juice to the bowl and toss gently until combined. Sprinkle with the feta and cilantro leaves and toss once more to incorporate. Refrigerate until ready to serve.

 

Sticky Citrus Chicken

Ingredients
  

  • 1 Orange
  • 1 Lemon
  • 1 Lime
  • 1/4 Cup Smoked Paprika
  • 2 Cloves of Garlic
  • Olive Oil

Instructions
 

  • Mix in a bag and mash up. Add chicken. Let maranade and chicken sit for 45 minutes. Season with salt and pepper, and grill until cooked through. Coat chicken with glaze, and let rest for 15 minutes.
  • 1/4 Cup of honey. Zest of 1 lemon, lime and orange

 

Chimichurri

The Chef
Course Main Course
Servings 4 People

Ingredients
  

  • 1 bunch Flat Italian Parsley No Stems
  • 1 handful Fresh Oregano leaves
  • 1/2 Juice Lemon
  • 3 Shakes Red Wine Vinegar or White Wine Vinegar
  • 1 Clove Garlic
  • 1/2 tbsp Toasted Cumin Seeds
  • 1 large Shallot
  • 2 tbsp olive oil Enough to blend into desired consistency
  • 1 pinch salt
  • 1 pinch pepper

Instructions
 

  • Blend all ingredients in a blender until desired consistency is achieved

 

 

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