Chef Josef's Summer Salad

Serves 2

Ingredients:

 1 large heirloom tomato

½ English cucumber

2 good handfuls of mixed lettuces

1 cup sunflower sprouts

½ ripe peach

½ fennel

¼ cup black berries

2 Tbsp olive oil

½ tsp balsamic vinegar

1 tsp lemon juice

1 tsp  Chef Josef’s Citrus Tarragon blend or Cilantro Lime or Lemon Dill 

1 Tbsp fresh chopped basil for garnish

 

Instructions:

Slice fennel, tomatoes and peach.

Add to a bowl a with the lettuce.

Add Olive oil, lemon juice, seasoning blend and vinegar.

Mix lightly.

 

Garnish with sprouts, black berries, and fresh chopped basil if you have it.

 You can also mix the dressing separately and add it on top.

Chef Josef's Grilled Prawns

Serves 1

Ingredients:

4 - 6 large prawns

 1 ½ tbsp olive oil

 ½ tsp lime or lemon juice

 ½ tsp Chef Josef’s Cilantro Lime, or Lemon Dill, or Citrus Tarragon Seasoning Blend

 

Instructions:

Marinate the prawns with all the above ingredients for 1/2 hour.

Can be done in advance and placed in refrigerator for a of couple hours.

 

Preheat grill to hot. (475˚)

 Place Prawns on grill for 2 to 3 minutes on both sides until lightly pink.  

 Serve on a salad, or with fresh corn or rice.

Smoky Grilled Vegetable Salsa

Serves 4

While this recipe is more of a side dish, it is very reminiscent of the salsa style. Very delicious!!

Ingredients:

2 zucchinis cut lengthwise

2 Roman tomatoes

1 large ear of corn ( or 2 small)

1 med onion

1 tsp chef Josef’s Cilantro Lime blend and (or Josef’s Garlic Herb blend)

1 Tbsp olive oil

fresh cilantro (optional)

 

Instructions:

Season Vegetables with Chef Josef’s Cilantro Lime blend.

Add oil and mix well.

 

Next:

Mark and grill vegetables on a hot grill until ¾ done.

Let sit at room temperature for 25 minutes.

 Cut vegetables into ½” cubes

Cut corn off the ear.

Mix well in a bowl.

 (Add fresh, chopped cilantro).

 Serve at room temperature.

 

(This dish holds well in the refrigerator for 2 days.)

Fresh vegetables waiting for the grill.

Chef Josef’s Barbecue Chicken

4 Servings

Ingredients:

1 whole medium chicken

 2 Tbsp olive oil

1 tsp Chef Josef Barbecue blend

 

Instructions:

Cut chicken into breast, thigh and leg pieces.

 Sprinkle Chef Josef’s Barbecue blend over all pieces.

Drizzle or spray with the olive oil.

Let sit for 45 minutes to an hour at room temperature.

 

Preheat your outdoor grill to high temperature.

 Throw on the chicken pieces and sear until dark brown on all sides.

Lower temperature on grill to 325/350˚ and finish braising with the lid closed for 25 to 35 min or until 155/165˚ temperature is reached.

Allow to sit for 15 to 20 minutes before serving.

 

Chef Josef’s Sheet Pan Veggies

Serves 2

Ingredients:

1lb Asparagus, trimmed

8 Fingerling Potatoes

2 c sliced Mushrooms

Olive oil

Chef Josef’s Seasoning Blends

 

For this dinner I used Chef Josef’s:

Garlic Herb blend for the Potatoes

Citrus Tarragon for the Asparagus

Cilantro Lime on the Mushrooms

 

Instructions:

Preboil Potatoes to ¾ done

Cover baking sheet with parchment paper

Place Vegetables and Potatoes on Baking sheet

Season with Seasoning Blends (about a ¼ tsp for each vegetable)

Spray with Olive Oil

Roast at 475˚ for 10 to 15 min.

Roasted Pork Tenderloin

Serves 2 - 3

Ingredients:

10 oz Pork tenderloin

 1 tsp Chef Josef’s Original Seasoning blend

 1 Tbsp Olive Oil

 

Instructions:

Season Pork tenderloin with Chef Josef’s Original Seasoning blend, brush on Olive oil and let sit at room temperature for 1 hour.

 

Place the Pork in an iron skillet or roasting pan, and roast on high heat at first, 475˚, until brown.

Then finish at 350˚ until internal temperature reaches 145˚.

Polenta with Goat Cheese and Spinach

Serves 6

1 cup Polenta

6 oz Goat cheese

2 oz Butter

½ Onion, chopped

¾ bunch of washed Spinach

1 cup Leek, chopped

3 tsp Chef Josef’s Lime Cilantro (2 for Polenta /1 for the Tomato mixture)

3 cups Cherry tomatoes, cut in half 

3 cup sliced, assorted Mushrooms

1 cup milk

5 cups water

 

Fresh Cilantro for Garnish

 

Step 1

Bring water and milk to a boil in a heavy sauce pain

Add 2 tsp Chef Josef’s Lime Cilantro into water

Pour Polenta slowly into Pan constantly stirring with a whisk or wooden spoon

Continue stirring until mixture thickens, 2 to 3 minutes.

 

Step 2

Turn heat to low and cook for 30 minutes, stirring every 6 to 10 minutes.

Stir Spinach into the Polenta.

Finish cooking Polenta for 10 to 15 minutes.

 

In a separate medium size saucepan melt the Butter and glaze the Onion and Leek until translucent.

Add the Tomatoes and Mushrooms.

Add the 1 tsp Chef Josef’s Lime Cilantro blend and sauté under high heat for 3 minutes.

 

Step 3

Serve the polenta into 6 bowls.

Spoon the Mushroom tomato mix over the Polenta and crumble Goat cheese on top.

Garnish with fresh chopped Cilantro.

Sautéed Chicken Breast with Mushrooms and Tomatoes

Serves 4

2 Chicken breasts (about 2 pounds total)

1 medium Onion, chopped

2 cups Leek, chopped

2 cup sliced Mushrooms (optional)

2 cups tomatoes, sliced

2 tsp Chef Josef’s Lime Cilantro blend

2 Tbsp Butter

2 Tbsp Olive oil

1 cup chicken stock

 

Step 1

Preheat Oven to 450˚

 

Season Chicken with Chef Josef’s Lime Cilantro blend on both sides.

Heat butter and oil in cast iron skillet.

Place Chicken breast in hot skillet and brown both sides.

Place skillet in oven for 5 minutes.

 

Step 2

Remove skillet from oven.

Add mushrooms, onions, leek and tomatoes to skillet.

Place in oven for 3 to 5 minutes.

Check chicken breast, it should not be more than 140˚.

 

Step 3

Take skillet out of the oven.

Add chicken stock and simmer on top of stove for 3 to 5 minutes.

Chicken internal temp should be 165˚.

 

For extra flavor add 1 Tbsp Bachan’s Japanese Barbecue sauce.

Broiled Halibut with Fennel & Onions

Serves 2

Ingredients:

8 oz Halibut, cut in two pieces (This recipe also works nicely with Salmon, Swordfish or Red Snapper.)

1/2 medium Fennel, sliced into 1/4” slices

1/2 medium Onion, sliced into 1/4” slices

2 Tbsp Olive oil, divided         

½ cup white wine

1 tsp Citrus Tarragon or Lemon Dill or Garlic Herb blend

1 Lemon, cut in half crosswise

 

Instructions:

Start Broiler.

Wash Fish in cold water.

Add 1 Tbsp Olive oil to a cast iron pan.

Place Fish in pan and add the sliced onions on top of the fish.

Sprinkle with 1 tsp Chef Josef’s Seasoning of your choice and add the remaining of Olive oil over top.

Bring to a boil and simmer for 2 minutes.

Add Lemon halves to the pan with the fish and place the pan under the Broiler for 3 to 5 minutes.

Check for doneness.

If you like your fish medium to rare reduce your cooking time to half.

Easy Meal - Sour Dough Grilled Cheese Sandwiches

Serves 2 - 3

INGREDIENTS:

4 slices Sour Dough bread from large round loaf

Three assorted cheeses, sliced – (we used Tillamook Cheddar, Dubliner Cheddar and whole milk Mozzarella)

Fresh Basil leaves

Olive oil, or Olive oil spray

Chef Josef’s Garlic Herb blend and Tarragon Citrus Seasonings

 

 

INSTRUCTIONS:

Heat oven to 475˚.

 

Line a baking sheet with parchment paper.

Spray or drizzle Olive oil on the parchment paper and lay 2 pieces of the bread on top of it.

Lay Cheeses on the bread, and the Basil on top of the cheese.

Sprinkle with Chef Josef’s Seasonings.

Top the sandwiches with the remaining 2 slices of bread and spray or brush with Olive oil.

 

Place into the center of the hot oven.

Check Sandwiches at 7 minutes for doneness. They should be golden brown on top, add a minute at a time if needed.

Remove from oven.

Use spatula to move sandwiches to cutting board, then slice in half, plate and serve.

 

Easily makes more.

 Great with soup!

Easy Meal – Scrambled Eggs with Fresh Herbs and Rice

Serves 2

Ingredients:

 1 ¼  cup cooked Rice

4 large eggs

2 scallions, whites and greens, sliced

Fresh chopped herbs, i.e., chives, basil, parsley . . .

Olive oil spray

2 tsp Butter

Chef Josef’s Tarragon Citrus

 

Instructions:

 Heat a skillet on high and spray or drizzle with Olive oil.

Add 1 tsp of the Butter and allow to melt and sizzle.

Add scallions and cook until soft.

Add the Rice and mix with the scallions.  

Allow to sit cooking in the skillet for about a minute.

Take a spatula and push the rice to two sides of the skillet.

Turn heat to medium.

Add the other tsp of butter to the bare space and allow to melt a bit.

Break the 4 eggs into the bare area with the butter and use the spatula to break the eggs.

Sprinkle ¼ tsp of the Tarragon Citrus seasoning blend over the eggs and rice.

Add the fresh herbs and scrape the area with the eggs back and forth as they cook until the doneness that you like.

 

Divide the rice and eggs in half with the spatula and serve.

Tomato, Feta & Pistachio Salad

Serves 2

Ingredients:

2 large Heirloom Tomatoes

3 oz Feta cheese

¼ cup toasted Pistachios

½ tsp Chef Josef’s Citrus Tarragon (or Garlic Herb) Seasoning Blend

2 Tbsp Olive Oil

½ Tbsp Balsamic vinegar

1 Tbsp fresh Tarragon, chopped, if available

 

Instructions:

Slice tomatoes.

Crumble Feta into small pieces and place on top of tomatoes.

Add the Pistachios, and then the Tarragon.

Season with Chef Josef’s Citrus Tarragon blend.

Drizzle the Olive Oil and Balsamic vinegar over the tomato layers.

 

Grilled Tomato & Brie Sandwich

Makes one large sandwich. See the video below and join Chef Josef in the kitchen.

Ingredients:

 5oz Brie cheese

1 medium Tomato

2 slices of Sour Dough bread (round loaf)

¼ tsp Chef Josef’s Garlic Herb Blend

Olive Oil Spray

2 Tbsp chopped fresh Basil

 

Instructions:

 Spray or brush Olive oil onto one side of the bread slices.

Slice Tomato into 1/4” slices and arrange on bread.

Slice Brie into pieces and place over the tomatoes.

Add chopped Basil.

Sprinkle Chef Josef’s Garlic Herb Blend over top.

Add second slice of bread to top of sandwich, olive oil side down.

Spray the top of the sandwich lightly with Olive oil and then place in Panini press or sauté pan.

Grill until brown and cheese starts to melt.

 

We checked our sandwich for doneness after a few minutes and flipped it over. It’s not really necessary to do this on a Panini press, but it doesn’t hurt either.

Join Chef Josef creating his delectable Tomato & Brie Sandwich.

Grilled NY Steak and Fresh Veggies

Serves 2

Ingredients:

 2 8oz New York Steaks

½  lb fingerling potatoes

2  Roma Tomatoes, cut in half lengthwise

½  lb Zucchini, sliced lengthways in half

1 medium Onion, sliced across into 4 slices

2 Tbsp Olive oil

Worcestershire sauce

1 tsp Chef Josef’s Original Blend

2 tsp Chef Josef’s Garlic Herb Blend

 

Instructions:

Season Steaks with the Original seasoning blend, add 4 splashes of Worcestershire sauce and 1/2 Tbsp olive oil onto the steaks.

 

Let sit for at least 1/2 hour at room temperature (it is ok to marinate it for a couple of hours or

overnight in the refrigerator).

 

Vegetables

Par boil Potatoes until halfway done.

Cut vegetables.

Drizzle Oil and Garlic Herb Blend on all veggies.

Allow to sit at room temperature for 1/2 hour. The vegetables and the steaks are happy to sit and marinate together.

Grilling

Preheat Grill until it reaches 475˚ to 500˚.

Place vegetables and Steak on the grill.

Turn as soon as you have a good mark on both steaks and veggies.

Cook Vegetables until done to your liking.

Opening and closing the lid of the grill helps you to control your heat.

Temperatures and approximate Timing for Steak:

Rare -125˚, cook 2 to 3minutes each side

Medium Rare - 135˚, cook 4 to 5 minutes on each side

Medium – 145˚, cook 6 to 8 minutes on each side

Well done - 160˚, cook 8 to 10 minutes on each side

 

Let sit for 5 Minutes before serving.

Fresh Artichokes with Chef Josef's Dipping Sauce

Serves 4

Ingredients:

 4 Artichokes

2 quarts of water

1 lemon, cut in half

1 tsp of Chef Josef’s Citrus Tarragon or Chef Josef’s Lemon Dill

 

 Instructions for Artichokes:

Bring water to a boil

Add Artichokes, lemon and Citrus Tarragon blend

Simmer for 1/2 hour or until the bottom leaves come off easily.

 

Dipping Sauce

 1 cup Greek yogurt or 1 cup Sour Cream

½ cup Mayonnaise

1 1/2 tsp of Chef Josef’s lemon dill or Citrus Tarragon or garlic herb or curry basil

 

Mix all ingredients well.

Place in refrigerator until serving time.

 

Dipping sauces can be made a day in advance .

Refrigerate up to 4 days.