Broiled Asparagus

Serves 2



1 pound asparagus

2 Tbsp olive oil

2 splashes of Worcestershire Sauce or Soy Sauce

1 Tbsp lemon juice

1 tsp of  your choice of Chef Josef’s Seasoning Blend: Curry Basil, Lemon Dill, Tarragon Citrus, Original. My favorite is the Curry basil.


Cut off the white part of the asparagus and toss out.

Marinate the asparagus with all ingredients and let sit at room temperature for ½ Hour.


Place under Broiler for 5 Minutes


Put on a hot Grill for 2 minutes on each side.

Broil until they are half done, avoid overcooking. Serve hot or at room temperature.



Chef Josef’s Mayonnaise Sauce


¼ cup Mayonnaise

¼ cup Sour Cream

½  tsp your choice of Chef Josef’s Seasoning Blends


Mix well, if you want a more intense flavor, add more seasoning blend.


This is great with any grilled meats for vegetables. It can be kept in refrigeration for up to 2 weeks if stored in an airtight container.

Turkey, Vegetable and Corn Stew

Serves 4 – 6

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1 lb ground Turkey

1 lb Corn kernels, fresh or frozen

1 Fennel bulb, cut into medium slices

1 small Leek, sliced

3 cups of sliced Carrots

2 Roma tomatoes, cut into 3/4” chunks

2 cups of fresh or frozen Peas

½ medium Onion, chopped

2 cups of Chicken broth

2 cups of tomato sauce

¼ cup chopped Parsley

¼ cup fresh Basil or 1 Tbsp. dry Basil

1 Tbsp Worcestershire Sauce

2 tsp Chef Josef’s Original seasoning blend

1 Tbsp olive oil


Slice and dice all vegetables.


Over high heat, brown turkey meat in a pot.

Half way through browning, add onion and leek and finish glazing.

Add all other ingredients.

Simmer until carrots are al dente.


Let sit for 10 min and serve.


This is a great dish for potluck or for leftovers. Kids love it!

Steamed Mussels in White Wine & Curry

Serves 2

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24 Mussels

½ medium leek

¼ chopped red onion

1 clove garlic, chopped

1 Tbsp olive oil

½ cup coconut crème

1 cup white wine

1tsp fish sauce

2 Tbsp chopped cilantro or lemon grass (optional)

1 Tbsp of Chef Josef Curry Basil blend


Chop the onion, garlic and leek.

Heat olive oil in a skillet on medium high and glaze for 2 minutes until translucent.

Add mussels, white wine and the coconut crème.

Cover and steam until the mussels open, 5 to 8 minutes.

Toss away any mussels that do not open.


Serve in a bowl and sop up juices with your favorite French bread.

Chef Josef's Thai Mussel Coconut Curry Soup

Serves 4




2 Tbsp olive oil

½ medium red onion, chopped

1 medium leek

3 cups chopped celery

3cups chopped carrots

1 Tbsp ginger, minced


1 stalk lemon grass chopped into 3” pieces (optional)

2 Tbsp Chef Josef’s Curry Basil blend

2 Tbsp minced cilantro

1 tsp Fish sauce

1 - 15 oz can coconut cream

2 cups fish stock or chicken stock

40 steamed Mussels

3 cups steamed cauliflower

3 cups cooked pasta or rice


Glaze onion, leek, garlic and celery in olive oil.

Add carrots, coconut cream and stock. Simmer until carrots are ¾ done.

Add all other ingredients and simmer for 3 minutes.

Remove lemon grass pieces from soup.