Ahi Tuna with Fingerling Potatoes and Green Beans

Serves 4

Ingredients:

4 - 6oz Ahi Steaks

1 tsp toasted sesame oil

1 Tbsp olive oil

1 tsp Chef Josef’s Curry Basil or Chef Josef’s Original blend

¾ lb fingerling potatoes or red potatoes

¾ lb green beans

1/2 cup chopped red onion

1 Tbsp sweet butter

½ tsp Chef Josef’s Lemon Dill blend

Sauce for Ahi:

½ c Mayonnaise

1/2 cup sour cream

½ tsp Chef Josef’s Curry Basil or Tarragon Citrus blend

Mix all ingredients and place in refrigerator.

Steam beans and potatoes.

Heat butter in skillet and sauté onion until translucent.

Add beans and potatoes to the skillet and sauté until hot.

Keep warm.

Season the Ahi steaks with the seasoning blend.

Heat oil on high in a cast iron skillet.

Sear Ahi quickly on both sides in the hot oil.

If you like your Ahi rare it should not take more than a few minutes on both sides.

Tomato Salad with Mozzarella and Basil

Serves 4

Ingredients:

4 medium Heirloom or other tomatoes (around 1.5 lbs)

½ cup chopped Basil

½ pound fresh Mozzarella or Bocconcini

Dressing

4 Tbsp olive oil

1 tsp Balsamic vinegar

½ tsp Lemon juice

½ tsp Chef Josef’s Original or Chef Josef’s Lemon Dill Seasoning blend

Slice tomatoes.

Mix oil, vinegar and seasoning blend for the dressing.

Place tomatoes and mozzarella on individual serving plates. Add dressing on top. Finish with sliced basil.

*Note: I find that when I make a salad dressing it is important to use a really good vinegar. A good balsamic vinegar can be pricey, but you will only need very little, so it is really worth every penny. You can make extra dressing and save it in the refrigerator for another salad.

Grilled Fish with Kohlrabi and Cauliflower

Serves 4 people

Ingredients:

4 - 6 oz fish fillets, Salmon, Swordfish, Halibut or Ahi

1 tsp any of Chef Josef’s Seasoning Blends

2 Tbsp olive oil

Marinade for ½ hour

Vegetables:

8 - ¼ inch slices of Kohlrabi

8 flowerlets of Cauliflower

1 tsp of the Curry Basil or Lemon Dill blend

2 Tbsp olive oil

1 tsp Worcestershire Sauce

Mix all ingredients together and let sit for ½ hour

Preheat grill at 425˚

Place veggies on grill and cook until half done

Add the fish to the grill and avoid over grilling. Only grill to medium done as it will continue cooking.

Turkey Burger and Mozzarella with Summer Salad

Serves 4

Ingredients:

1 pound ground turkey

½ tsp Chef Josef’s Original blend

½ tsp Chef Josef’s Barbeque blend

2 Tbsp panko or breadcrumbs

1 Tbsp olive oil

8-12 Bocconcini Mozzarella balls

Preheat grill to 425˚

Mix turkey, seasonings and panko together.

Form 4 patties.

Sprinkle the olive oil on top of the patties.

Place patties on the grill, cover and cook for 5 minutes.

Flip patties and place the Mozzarella balls on top, finish cooking until done (5 to 7 minutes).

Summer Salad

Serves 4

4 portions of lettuce

2 medium tomatoes

1 medium fennel

4 radishes

3 Tbsp fresh, chopped basil

Dressing

4 Tbsp olive oil

1.5 Tbsp balsamic vinaigrette

1 tsp Worcestershire Sauce

1/2 tsp Chef Josef’s Tarragon Citrus or Lemon Dill blend

Mix all ingredients, toss and serve salad.

(Dressing can be made ahead of time and refrigerated).

Grilled Asparagus

Serves 2

Ingredients:

1 pound asparagus

½ tsp of your choice of Chef Josef’s Seasoning Blend: Curry Basil, Lemon Dill, Tarragon Citrus, Original

1 Tbsp olive oil

Cut off white part of asparagus.

Preheat outdoor grill at 425˚.

Place on grill for 2 minutes each side (time depends on thickness of asparagus). Grill until they are half done, avoid overcooking. Serve hot or 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 3 weeks if stored in an airtight container.

Broiled Salmon (or Swordfish) with Snow Peas and Pomegranate

Seasoned with Chef Josef’s Tarragon Citrus Blend

Serves 2

Ingredients:

12 oz Salmon or Swordfish filets

3 cups snow peas

½ cup chopped leek

4 sliced radishes

4 fingerling potatoes, par boiled and sliced

¼ cup white wine

1 tsp Chef Josef’s Tarragon Citrus Blend

1tsp. Balsamic vinaigrette

1 Tbsp butter

½ cup pomegranate seeds (reserved)

Preheat broiler.

Boil the potatoes until they are half done. Slice into 1/4" rounds. Melt the butter in a cast iron skillet. Place the salmon filets, the potatoes and all remaining ingredients, except for the pomegranate seeds, into the iron skillet. Place the skillet on the stove and bring to a simmer for 2 minutes.

Place the skillet in the middle of the oven under Broiler. Check after 5 minutes to check for doneness. Broiling should not take more then 10 minutes.

If you like your fish medium rare, it should be done in around 7 minutes, depending on the thickness of fish.

Remove the skillet from the oven. Add the pomegranate seeds to the top of the salmon and vegetables. Serve.

Butternut Squash Soup

Butternut Squash Soup

Makes 8 portions

Ingredients:

1 medium butternut squash  (4 cups of cut up squash)

2 medium carrots, cut up

1 medium onion

½ leek chopped

¼ stalk of celery

1 Tbsp freshly chopped ginger

½ cup rice

1 quart of chicken or vegetable stock

1 cup coconut crème

½ cup sour crème or crème fresh

2 Tbsp butter

2 tsp Chef Josef’s Tarragon Citrus blend or Chef Josef’s Curry Basil blend

Glaze onion, celery and leek in butter. Add in the butternut squash, stock and rice. Simmer until everything is soft, approximately 45 minutes. Puree everything. Add seasoning and coconut crème, and bring to a simmer. Garnish with sour crème or crème fresh and serve.

Fresh Dungeness Crab

Live crab prepared in this way is like picking a fresh ear of corn and throwing it right on the grill. You just can’t beat the flavors or textures of a fresh crab direct from the sea.

Fresh Dungeness Crab

Serves 2

Ingredients:

1 large Dungeness crab

If you can purchase the crab live, it is the best overall for flavor and texture.

1 lemon, cut in half

Pink Himalayan salt for cooking water

Chef Josef’s Citrus Tarragon Blend

Bring water to a boil in a large pot, enough water that will cover the crab. Add the lemon and Kosher salt, and drop the crab into the boiling water. Simmer for 20 minutes.

Cool and clean the crab, and eat it without refrigerating. Warm or room temperature is the best. It can sit at room temperature for 1 hour, after that put it on ice and eat within a few hours.

Serve with a salad and some good French bread.

Sprinkle Chef Josef’s Citrus Tarragon blend or the Lemon Dill blend to taste.

If you are not as lucky as we are here in Sonoma County, buy the freshest possible crab, warm it up to room temperature, and serve it with one of Chef Josef’s Seasoning Blends.

Braised Brussels Sprouts

Braised Brussels Sprouts

Serves 4

1 lb Brussels sprouts, trimmed and cleaned

2 tsp of your choice of Chef Josef’s Seasoning Blends (my favorite is the Curry Basil)

1 Tbsp olive oil

1 Tbsp butter 

1 cup of water or white wine

1 tsp soy sauce

Mix Brussels sprouts with olive oil and Seasoning Blend, water or wine and soy sauce.

Place in an iron skillet or baking dish in a preheated 400˚ oven (middle of the oven). Braise for 25 to 35 minutes, stirring every 10 min. until done and little brown.

You can add sautéed bacon for extra flavor.

Broiled or Baked Salmon with Red Onions

Serves 2 people

INGREDIENTS:

12 oz Salmon filet

½ half sliced red onion

2 Tbsp olive oil or butter

¼ cup of white wine

1 tsp Chef Josef’s Lemon Dill or Curry Basil or Tarragon Citrus blend

2 splashes of Worcestershire sauce (optional)

Place all ingredients in cast iron skillet or on baking sheet

Place under broiler in oven for 5 min

Or in oven at 450˚ for 10 min

I like my salmon medium rare. This way it stays moist and delicious.

If you prefer your salmon more cooked, extend the time for a couple more minutes.

Grilled Pork Tenderloin with Chef Josef’s Original Blend

Serves 4 people

INGREDIENTS:

1 ½  lbs pork tenderloin

1 tsp Chef Josef’s Original Seasoning Blend

2 Tbsp olive oil

1 tsp Worcestershire sauce 

Fresh rosemary or thyme

Marinade pork for 20 min in seasonings and olive oil

Preheat outdoor grill to 450˚

Place pork on grill.

Mark on all sides with the lid closed for 3 min each.

Reduce heat to 375˚.

Finish cooking to your liking, medium to medium rare

125˚ - medium rare

140˚ - medium

160˚ - well done, still slightly pink

Roasted Butternut Squash

4 portions

1 lb of 1 inch pieces from a peeled Butternut squash

2 Tbsp olive oil or butter

2 tsp honey or brown sugar (optional)

2 tsp Chef Josef’s Tarragon Citrus or Curry Basil or Lemon Dill Blend

Place all ingredients in an iron skillet or baking sheet

Roast in preheated oven at 425˚ for 25 - 35 minutes in middle of oven.

Makes a great side dish.

Or serve as a meal served with an egg (cooked over easy) on top.

Salmon with Green Beans and Red Potatoes Sauté

Serves: 2 people

¾ lb salmon, cut into in 1” cubes

3 cups of green beans

2 cups red potatoes

½ cup sliced leek or red onions

2 Tbsp olive oil

½ tsp chef Josef’s lemon dill or curry basil Blend

Cut and blanch beans and potatoes ‘til al dente. 

Cut salmon into 1” pieces.

Sauté leek in oil, add salmon and seasoning blend. 

Steam salmon mixture for 4 minutes.

Add the beans and potatoes, cover and steam for 2 more minutes

Simple Balsamic Vinaigrette Dressing

1 cup virgin olive oil

¼ cup medium strength balsamic vinegar (start with 1/8 of a cup as each vinegar is different

1 tsp Chef Josef’s Lemon Dill Seasoning Blend or the Chef Josef’s Curry Basil Blend

1 tsp Worcestershire sauce

Mix all ingredients well.

You can make this dressing in advance and store it in refrigerator for weeks.

You can also add fresh herbs: Basil, tarragon or thyme, etc. to the mixture to dress it up.  

Lamb Burgers

Serves: 4

1lb. ground lamb meat

8 oz lean ground beef

¼ cup chopped red onions

1 medium chopped garlic glove

1 whole egg

2 Tbls panko or bread crumbs

1 tsp Chef Josef’s Original Seasoning Blend

2 splashes Worcestershire sauce

1 tsp olive oil

Mix all ingredients well. Form into 4 patties.

When ready to grill or pan sear,

Preheat grill or skillet to a hot temperature.

Place burgers on the grill and cook to desired temperature.

These burgers taste best at medium to medium rare.

If Lamb is not available, substitute ground turkey, or ground beef.

I like to use French bread as a bun.