Grilled Prawns with Chef Josef’s Citrus Tarragon blend

Serves 2

INGREDIENTS:

8 large prawns (3.4 #)

3 Tbsp Olive oil

½ tsp Chef Josef’s Citrus Tarragon Blend

½ tsp. Lemon juice

Fresh Tarragon leaves (optional)

Clean and peel prawns. Marinate in olive oil and Chef Josef’s Citrus Tarragon seasoning. Blend and let sit for ½ hour.

Preheat grill or broiler.

Place on hot grill or broiler for 3 minutes on each side or until the prawns turn lightly pink.

Over cooking will turn them in tough and dry.

Finish with a light squeeze of Lemon juice and optional fresh Tarragon on top.

Barbeque Chicken Legs with Chef Josef's Seasoning Blend

Serves 2

Ingredients:

4 medium Chicken legs

2 Tbsp Olive oil

1 tsp Chef Josef’s Barbeque blend

2 splashes Worcestershire Sauce

Marinate the Chicken legs with all other ingredients for at least 1 hour.

Preheat Grill to 450˚

Place Chicken on the hot grill until they are nicely marked on all sides - about 3 minutes each

Reduce heat on Grill to 350˚ and roast legs for 35 minutes, covered, or until the legs have reached a temperature of 160˚.

Chef Josef’s Coleslaw Recipe

serves 6 - 8

1/3 Red Cabbage, shredded

2/3 White Cabbage, shredded

1 Carrot, grated

2 Tbs Ginger, chopped fine

1 tsp Chef Josef’s Original blend

3 Tbsp Olive Oil

2 Tbsp Rice vinegar

Juice from 1/2 lemon

2 splashes Worcestershire Sauce

Mix all ingredients in large bowl. Let sit for at least and hour before serving. Leftovers can go in the fridge for 3 more days.

Chef Josef’s Grilled Vegetables

Serves 6

This recipe will work with any vegetable. Just cut the veggies so that they have a similar thickness.

Ingredients

3 tomatoes, halved

3 bell peppers, cut into 6 wedges

3 zucchinis, sliced into thirds, lengthwise

Fresh chopped herbs for garnish if desired.

Marinade:

6 Tbsp olive oil

Juice of 1/2 lemon

2 splashes Worcestershire Sauce

2 tsp of either Chef Josef’s Lemon Dill, Curry Basil or Citrus Tarragon seasoning blend

Place vegetables in 9 x 12 glass dish. Mix marinade and pour over vegetables. Mix to evenly coat. Marinate for at least 30 minutes. Grill on hot grill until al dente.

Grilled New York Steak

Serves 2

2 New York steaks, 10 oz each

Marinade:

3 Tbsp olive oil

1 tsp Chef Josef’s Original seasoning blend

Splash - Worcestershire Sauce

Marinate all ingredients for a minimum of 30 minutes. Grill on a hot grill to desired temperature.

Medium rare - 130˚

Medium - 150˚

Well done - 165˚

To make an easy dinner, marinate some vegetables at the same time, see above recipe.

Broiled Asparagus

Serves 2

Ingredients:

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, or 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

Or

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

Ingredients:

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

Ingredients:

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’s 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

Ingredients:

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.

Serve.

World’s Easiest Avocado Toast

Serves 2

Ingredients:

2 slices of your favorite bread

1 ripe avocado, cut in half

½ tsp Chef Josef’s Curry Basil Seasoning Blend (or 2 pinches of seasoning blend per

(The Citrus Tarragon is really good, too).

Optional: Wedge of lemon or lime

Pop the bread in the toaster, and when it’s done,

scoop out the flesh of each half of the avocado onto the warm toast.

Squeeze a bit of lemon or lime juice over of the avocado. (But if you don’t have it, no worries, it’s still great!)

Divide and Sprinkle the Chef Josef’s Curry Basil Seasoning Blend on top of the avocado and mash lightly with a fork. Fantastic!!

Pumpkin Soup with Roasted Pepitas

Serves 6

Ingredients:

1- 4 to 5 lb pumpkin

1 - 15 oz can pumpkin puree

1 medium onion, chopped

3 cups chopped celery

3 cups chopped leek

4 cups chicken broth

½ cup white rice

1 Tbsp olive oil

1 tsp Worcestershire Sauce 

1 Tbsp Chef Josef’s Original Seasoning Blend

Garnish:

1/2 cup Sour crème

½ cup toasted pumpkin seeds (Pepitas)

1/2 cup chopped cilantro

Roast Pumpkin in oven at 425˚ for 35 minutes.

Remove from oven, let cool, peel and remove seeds.

Place seeds on and oiled baking sheet and roast at 350˚ for 10 minutes.

Set aside.

Glaze onion, leek and celery in olive oil in a large pot.

Add pumpkin, rice, spices and chicken broth.

Simmer for 30 to 45 minutes until all ingredients are tender.

Purée all ingredients.

Garnish with the toasted seeds and sour crème and cilantro.

Chef Josef’s Dungeness Crab Cakes

Serves 2 -4

Ingredients:

8 oz Crabmeat  - You can buy lump crabmeat or buy a 2 1/2 to 3 pound live crab and clean it yourself

1 Egg

1 Tbsp finely chopped red onion

1Tbsp finely chopped Celery

1 Tbsp chopped Parsley

7 Tbsp Panko breadcrumbs

1 tsp lemon juice

1 tsp Worcestershire Sauce

1½ tsp Chef Josef Lemon Dill or the Tarragon Citrus Blend

For sautéing:

1 Tbsp olive oil

1 Tbsp Butter

Put crabmeat in a bowl.

Add all ingredients and mix it well.

Form 8 patties, 2 oz each for appetizers, or form 4 oz patties for dinner sized portions.

Heat butter and oil in a skillet.

When hot, add the patties, brown them on both sides for 3 to 4 minutes and serve.

Can be kept in 280˚oven for holding for ½ hour.

Serve with a green salad or any thing else you like.

Fresh Corn Sautéed with Tomatoes and Basil

Serves 4

Ingredients:

3 ears of Corn

1 medium tomato

½ cup finely chopped Basil

2 Tbsp sweet Butter

½ medium red onion, chopped

1 tsp. Chef Josef’s Original Seasoning blend

¼ cup water

With a sharp knife, remove the kernels from the cob: (see video)

Set aside.

Sauté the onion in butter until translucent.

Add Corn, tomato, basil and Chef Josef’s Original Seasoning blend

Add ¼ cup water and bring it to a quick steam.

(To keep the corn from getting tough and starchy, bring it to a quick steam, turn off the burner and let it sit with a lid on it.)

This recipe makes a great salad for the next day. Just add a little vinegar and oil.

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.