Chef Josef Keller created the recipes on these pages and shares them here for you to make in your home kitchen.
Serves 2
Ingredients:
2 medium Tomatoes, (Heirlooms are best) sliced into bite size pieces
2 cups English Cucumbers, sliced
1 ripe peach, sliced
¼ cup finely chopped red onion
1 green onion, chopped
1 tsp Chef Josef’s Citrus Tarragon blend
1 tsp lemon or lime juice
2 Tbsp olive oil
1 tsp. Balsamic vinaigrette
Mix all ingredients and let it sit at room temperature for 15 minutes.
Salad can be garnished with fresh Tarragon or Basil.
Serves 2
Ingredients:
20 fresh Manila clams
1 can of Manila clams
12 Cherry Tomatoes, cut in half
3 green onions, chopped
2 tsp olive oil
1 tsp Chef Josefs Garlic Herb blend
1 tsp lemon juice
½ cup white wine
¼ cup chopped parsley
½ cup shredded Parmesan cheese
6 cups cooked Linguini
Instructions:
Cook pasta in water to al dente. Set aside.
Glaze onion in Olive oil until translucent, add the whole clams, white wine and lemon juice, cover.
Steam until clams start to open, about 5 minutes.
Add the canned clams with ¼ of their liquid.
Add Chef Josef’s Garlic Herb Blend, tomatoes, pasta and parsley.
Simmer covered for 2 minutes.
If you like a strong garlic flavor add additional fresh minced garlic to the onion mixture.
Garnish with Parmesan cheese.
Serves 2
2 Chicken Breasts, 6 oz each
1/2 cup Coconut Cream
1 tsp Chef Josef’s Curry Basil Seasoning Blend
1 Tbsp Flour
1 green onion, chopped
1 Tbsp minced Basil
1 tsp Olive Oil
Instructions:
Preheat oven 425˚
Dust and season chicken breast.
Sauté chicken on high heat in an ovenproof skillet until lightly brown.
Place skillet into preheated oven until internal temperature reaches 160˚. Set aside.
Sauté onion on medium high until translucent, add coconut cream to the pan and simmer for 2 minutes.
Add the chicken breasts to the pan and allow to sit in sauce for 5 minutes, covered.
Sprinkle basil over the chicken, and serve.
Serves 2
Ingredients:
12 oz - Halibut
1 Green Onion
1 cup Artichokes, quartered
¼ cup pitted Kalamata Olives
2 Tbsp Flour
1 tsp Chef Josef’s Citrus Tarragon Blend
2 Tbsp Chopped Parsley
1 Tbsp Chopped Garlic
1 Cup White Wine
1 Tbsp Olive Oil
1 Tsp Lemon Juice
2 splashes Worcestershire Sauce
Instructions:
Season Fish with the Tarragon Blend.
Dust with Flour.
Heat oil in pan.
Add Fish, onion and garlic to pan and brown fish until lightly brown.
Add Wine and all remaining ingredients.
Cover and simmer for 5 minutes.
Serves 4
Ingredients:
4 small Lamb Shanks, 3/4 lb each
Or 2 large shanks at 1.5 lb each
2 tsp of Chef Josef’s Original seasoning blend
2 Tbsp Olive oil
1 Tbsp Butter
¼ cup chopped Garlic
1 medium Onion, chopped
2 cups chopped Carrots
1 cup chopped Celery
1 cup sliced Fennel bulb
¼ cup chopped Parsley
2 twigs Rosemary
2 Tbsp Tomato paste
2 cups Beef broth
1 can 15 oz. tomato sauce
2 cups red wine
Preheat oven to 375˚
Season Lamb Shanks with Chef Josef’s Seasoning blend.
Braise Shanks on all sides until lightly brown in Roasting pan or Cast-iron pan.
Remove shanks from roasting pan.
Add butter to roasting pan, and glaze onion and garlic until lightly brown.
Mix tomato paste with onion and garlic.
Add all other ingredients.
Bring to a simmer.
Add Lamb Shanks.
Place in middle of oven and braise at 375˚ for 2 to 3 hours.
Meat should come off bone easily.
Serves 4
1 - 12” tart pan or square pan
1 Pie shell or 8 oz. pastry for Tart Dough
1 Tbsp Olive oil
1 Tbsp Butter
1 med Red onion
1 med Yellow onion
Filling:
1 cup of Crème/or half and half
3 Eggs
5 oz. Gruyere cheese /or Swiss cheese, grated
3 Tbsp. Flour
Season with 1/2 tsp. Chef Josef’s Original seasoning blend
Instructions:
Roll out pastry to 1/8” thickness and place in baking pan. Puncture it with fork multiple times.
In a sauté pan melt olive oil and butter on medium high, glaze onions until light brown. Place on top of pastry dough.
Mix flour into grated cheese.
Whip eggs and crème and add to cheese. Add seasonings filling.
Spoon on top of onions.
Bake at 420 ̊ for 20 min. Reduce heat to 375 ̊ and bake for an additional 25 minutes. Allow to sit for 15 min before serving.
Can be served hot room or temperature.
You can add cooked, chopped bacon or sliced mushrooms into the filling to create different variation.
Serves 2
Ingredients:
10 Prawns (U15) peeled and deveined
1 tsp Chef Josef’s Garlic Herb Blend
2 Tbsp Butter
2 Tbsp Olive oil
½ medium Onion, chopped
¼ cup white wine
Fresh parsley and Lemon for garnish
Mix prawns with the garlic herb blend and allow to sit for 15 minutes.
Heat oil and butter in skillet on high.
Glaze onion until lightly browned.
Add Prawns to the skillet and sauté until ¾ done (lightly pink).
Add wine and finish cooking for 1 to 2 minutes.
Garnish with parsley and lemon and serve.
Serves 2
Ingredients:
1 – 6 bone Rack of Lamb, trimmed and frenched
1 tsp Chef Josef’s Original or Garlic Herb Seasoning Blend
2 Tbsp Olive oil
1 Tbsp Dijon mustard
½ cup Panko
Preheat oven to 450˚.
Season lamb with seasoning blend.
Heat oil on high in iron skillet.
Place the rack of lamb in the skillet and brown dark on all sides.
Remove lamb from skillet.
Brush mustard onto the lamb.
Cover generously with Panko.
Place the lamb back in the skillet and place in the middle of the oven.
Roast until done:
Medium - 150˚
Medium rare – 140˚
Let sit for 3 to 5 minutes.
Slice and serve.
Serves two
Ingredients:
12 oz California Sea Bass
1 medium cooked golden Beet, chopped and partially boiled
2 medium red Potatoes, chopped and partially boiled
1 medium Tomato
¼ cup seedless Kalamata Olives
¼ cup Pomegranate seeds
2 Tbsp Parsley
½ tsp Chef Josef’s Garlic Herb Blend (or the Original or Tarragon Citrus Blend)
1 Tbsp Olive Oil
2 Tbsp Flour
¼ medium Onion, chopped
Splash of Worcestershire Sauce
Juice from ½ Lemon
½ cup White Wine
Instructions:
Cut fish into 6 oz portions.
Dust fish with flour and seasoning blend.
In an iron skillet, glaze fish in the oil, add onion and all other ingredients.
Keep gently turning until fish is half way done.
Add Wine.
Cover and simmer for 5 minutes and serve.
Serves 4 to 6
Ingredients:
3 lb whole Chicken
3 medium Onions
4 cloves Garlic
1 Fennel
1 Leek
2 medium red Beets
2 medium yellow Beets
2 small Sweet Potatoes
4 small Potatoes
3 Tbsp Olive Oil
1 1/2 tsp Chef Josef’s Original Seasoning Blend
1/1/2 tsp Chef Josef’s Garlic Herb or the Lemon Dill, or Citrus Tarragon Blend
Preheat oven to 425˚
Season the chicken with Chef Josef’s Original seasoning blend.
Place chicken in large roasting pan using half the oil.
Roast the chicken in middle of the oven for ½ hour.
Meanwhile, chop all vegetable into bite sizes.
Toss them with the seasoning blend of your choice and remainder of the olive oil.
Add veggies to the chicken and roast all together for 20 more minutes.
Remove the chicken from the roasting pan. It should be 165˚ internal temperature. Set aside.
Stir vegetables in roasting pan and continue roasting for another 15 to 20 min.
Serve.
Serves 6
Ingredients:
5 pd bone-in beef short ribs, cut crosswise into 2” pieces
2 tsp Chef Josef’s Original Seasoning Blend
2 Tbsp Olive Oil
3 medium onions, chopped
3 medium carrots, chopped
2 celery stalks, chopped
1 Tbsp tomato paste
1 full bottle red wine
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 springs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low salt beef stock
Preparation:
Preheat oven to 350˚.
Season short ribs with Chef Josef’s Seasoning Blend. Heat oil in a large sauté pan at medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a Roasting Pan or Dutch oven, Pour off all but 3 tablespoons drippings from pan.
Add onions, carrots and celery to roasting pan and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste, cook, stirring constantly until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover and transfer to oven.
Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon the fat from surface of the sauce and discard: Season sauce to taste with Chef Josef’s Original Seasoning Blend. Serve with polenta or mashed potatoes with sauce spooned over, and a fresh salad.
* To test if the ribs are done, pull on a bone. It should slide out freely.
Serves: 4 for Dinner or 8 Appetizers
Ingredients:
1 pound fresh Sole
4 Egg yolks
5 oz Sweet Butter at room temperature
2 cups heavy Crème
2 tsp Chef Josef’s Tarragon Citrus Blend, divided
2 Tbsp chopped shallots or onion
1 tsp Fish sauce
Instructions:
Place sole in food processor and process until it becomes a completely smooth purée.
Add the butter slowly to purée until all is absorbed.
Add 1 tsp of Chef Josef’s Tarragon Citrus blend.
Add egg yolks, one at a time.
Slowly add 1 cup of crème into food processor until all completely incorporated, creating a mousse.
Allow mousse to chill in refrigerator for a least 1 hour.
This step can be done the day before.
Bring 1 quart of water to a simmer. Add fish sauce. Reduce heat. Form golf ball size balls from the mousse (ice crème scooper works well) to create quenelles.
Place quenelles into fish broth and bring to a light simmer.
Simmer for 6 minutes or until quenelles are firm.
Melt the 1 oz butter in saucepan.
Glaze shallots until translucent.
Add crème and 1 tsp Chef Josef’s Tarragon Citrus Blend.
Simmer for 2 minutes.
Place Quenelles on plates for either a main course or appetizers.
Spoon crème sauce over quenelles and serve.
Serves 2
INGREDIENTS:
1 1/2 cups Spring salad mix
2 medium to large Heirloom Tomatoes
6 oz. Burrata Cheese
½ tsp chef Josef’s Citrus Tarragon Seasoning Blend
3 Tbsp Virgin Olive Oil
1 Tbsp good quality Balsamic Vinegar
2 stems Basil leaves
Divide Spring mix between two plates.
Slice tomatoes in ¼ inch Slices . Divide and place over the Spring mix.
Sprinkle some of the Tarragon Citrus blend over the tomatoes, saving the remainder to go on the Burrata.
Slice Burrata and place on top of tomatoes.
Sprinkle the remainder of the Chef Josef’s Tarragon Citrus Blend over the Burrata.
Drizzle olive oil and vinegar on top.
Garnish with Basil leaves
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.
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.
