Chef Josef Keller created the recipes on these pages and shares them here for you to make in your home kitchen.
Serves 10
Ingredients:
½ small white Cabbage
¼ small red Cabbage
½ cup Rice vinegar
1 tsp Chef Josef’s Citrus Tarragon blend
1 tsp Garlic Herb Blend
1 Tbsp Sugar
Instructions:
Shred or slice Cabbage.
Add into bowl.
Add all other ingredients and mix well.
Let sit for 1 hour minimum before serving.
Can be made up to a day in advance.
Holds up for 4 to 5 days in refrigerator.
Makes: 8 - 10 Sliders. See the video in the lower page.
Ingredients:
2 lbs Pork shoulder
2 tsp Chef Josef’s Barbecue Blend
2 Tbsp Olive Oil
1 Tbsp Molasses
Extra Chef Josef’s Barbecue Blend for shredded pork to taste
small Buns for sliders
Instructions:
Rub Barbecue Blend on pork
Let sit at room temperature for 30 minutes.
Preheat oven to 450˚
Sear Pork shoulder on top of Stove in roasting pan until it is browned on all sides.
Place roasting pan in middle of oven and roast for 25 Min at 450˚.
Reduce temperature to 300˚ for 2 hours.
Add 2 cups of Water to pan and reduce temperature to 275˚.
Roast for 2 hours.
Reduce temp to 250˚, add 2 more cups of water.
Roast for 1 more hour.
Meat should shred easily.
Let sit for 30 to 45 minutes.
Shred meat into a bowl.
Add liquid from roasting pan if more moisture is needed and mix with shredded meat.
Add more of Chef Josef’s Barbecue Blend if you like.
(For extra flavor add Mustard and Brown Sugar into the meat.)
3 dozen pieces
INGREDIENTS:
1 baguette
Olive oil spray
Chef Josef’s Garlic Herb seasoning blend
INSTRUCTIONS:
Cut baguette into 1/2 “ slices.
Line a baking sheet with parchment paper and spray surface with Olive oil spray, or drizzle with olive oil.
Bake in oven on 2nd highest position in oven at 450˚ for 6 minutes. If you like it really crisp, add a couple minutes, keeping watch.
Spray the crostini lightly with more olive oil and sprinkle Chef Josef’s Garlic Herb blend on top to taste.
Cool a few minutes on baking sheet and serve.
Great with many cheeses, spreads and soups.
Enjoy Chef Josef’s short video demonstrating how to prepare Garlic Herb Crostini.
Serves four
INGREDIENTS:
1 lb Asparagus tips cut across into 1” pieces
1 medium Red Onion, chopped
5 Green Onions, chopped
6 cups milk
1/3 stick Butter
1 Tbsp Olive Oil
6 cups Vegetable Stock, (I often use bouillon instead)
2 Tbsp Flour
1 tsp Chef Josef’s Citrus Tarragon Blend
2 to 3 Splashes of Worcestershire sauce
½ cup Sour Crème OR heavy crème
INSTRUCTIONS:
Melt butter and olive oil in a 6 qt pot in medium heat
Glaze onions and stir until translucent
Add Asparagus
Stir in Flour
Add milk and vegetable stock, Chef Josef’s Citrus Tarragon herb blend and Worcestershire
Bring to a simmer and simmer for 5 to 10 minutes.
Stir in sour cream or heavy cream at the end.
Watch the 4 minute video of Chef Josef preparing Cream of Asparagus Soup.
INGREDIENTS for Turkey:
1 - 10 to 15 lb turkey
3 Tbsp Chef Josef’s Original Seasoning blend
1 Tbsp sage
2 Tbsp olive oil, plus 2 Tbsp butter
Total of 6 cups chicken stock for Stuffing, Turkey roasting and Gravy
Stuffing Ingredients
1⁄2 lb chestnuts, roasted and peeled
1 medium onion, chopped
1 chicken sausage, sliced
2 eggs
1⁄2 loaf French bread, cut into 3⁄4 inch cubes
4 ribs of celery, cut into 1/4” slices
1⁄2 leek, sliced across into 1/4” slices
2 cups of chicken stock
3 Tbsp olive oil
2 Tbsp Butter
2 Tbsp Chef Josef’s Tarragon Citrus or Lemon Dill blend
Gravy Ingredients:
2 cups chicken stock
2 tsp cornstarch
Turkey drippings in roast pan
INSTRUCTIONS:
For the Stuffing, glaze the onion, sausage and leek in butter and oil. Add celery and bread, chicken stock, chestnuts and eggs. Mix well, set aside.
Preheat oven to 425 ̊
For the TURKEY, Remove the gizzard from the turkey.
Defrost turkey and bring to room temperature. (Remove from refrigerator 1 hour before.)
Stuff the turkey with the stuffing, and place any extra stuffing in a buttered baking dish.
*The extra stuffing will go into a dish, be put in the oven along with the turkey, and will be removed about 35 minutes later after it turns brown and crusty on top.
Rub the Turkey with butter and oil.
Mix together the Sage and the Chef Josef’s Original Seasoning Blend. Rub mixture over Turkey.
Place the TURKEY and the Extra Stuffing in oven for approx. 30 minutes.
As soon as a brown crust is formed on the Turkey, turn the oven down to 350 ̊.
Check Extra Stuffing dish and remove from oven when brown and crusty on top.
Cover Turkey with aluminum foil and baste turkey every 20 minutes with pan drippings.
After 1 hour of baking add 2 cups of chicken stock to turkey.
Keep roasting until internal temperature reaches 165 ̊.
TOTAL COOKING TIME SHOULD BE BETWEEN 2 TO 2.5 HOURS.
I check the temperature frequently for the last half hour, so as not to overcook the turkey, as it will dry out the turkey breast.
Remove turkey from oven when done.
Take it out of the roasting pan.
Scoop out stuffing and place in serving bowl.
For the Gravy
Add 2 tsp. cornstarch into 2 cups of chicken stock.
Mix to dissolve cornstarch, and add into roasting pan with the drippings.
Bring to a simmer. Stir and loosen pan drippings with spoon or wire whisk. Simmer 5 -10 minutes.
Add more liquid or cornstarch if necessary to create a gravy consistency.
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Serves 2
Ingredients:
8 oz Sole
1 Tbsp Butter
1 Tbsp Olive oil
2 Tbsp Flour
¼ cup white Wine
¼ cup Capers
2 tsp Parsley, chopped
2 Tbsp chopped Onion
1 tsp Chef Josef’s Original Blend (Lemon Dill or Citrus Tarragon work just as well).
Instructions:
Dust fish with flour.
Heat olive oil and butter in a sauté pan on medium heat
Place fish in the pan and season with Chef Josef’s Seasoning blend of your choice.
Brown quickly on both sides.
Remove fish from pan.
Add the onions to the pan and glaze, (cook until translucent.
Add fish back into the sauté pan with onions.
Add all other ingredients to the pan.
Simmer and reduce liquid to a creamy consistency. (Resist overcooking).
Serve with boiled potatoes or rice.
Ingredients:
1 French Baguette
Olive oil spray (or regular Virgin Olive Oil)
2 Tbsp Chef Josef’s Garlic Herb Seasoning Blend
Instructions:
Preheat oven to 425˚
Slice bread into ½” Croutons
Place on a baking sheet
Spray bread pieces lightly with olive oil
Add Chef Josef’s Garlic Herb; toss well on the sheet.
Bake in the oven for 6 - 10 minutes or until lightly brown.
Bring to room temperature and keep in an airtight container.
If you like a stronger garlic flavor, add fresh chopped garlic before baking.
Serves 6
6 portions
Ingredients:
½ medium red onion, chopped
2 Tbsp butter
1 Tbsp olive oil
2 oz tomato paste
3 Tbsp flour
1/2 tsp Chef Josef’s Garlic Herb Seasoning Blend
1/2 tsp Chef Josef’s Original Seasoning Blend
3 medium tomatoes
2 cups fresh or frozen corn kernels
2 cups diced zucchini
⅓ cup fresh Parsley, chopped
⅓ cup fresh Basil, chopped
1 ½ quarts chicken or vegetable broth
6 oz Burrata cheese (1 inch balls)
2 cups Garlic Croutons
Instructions:
Glaze onions in olive oil and butter until translucent.
Add tomato paste and glaze for 2 minutes.
Mix flour and bring to a simmer.
Add tomatoes, zucchini and the parsley and basil and remaining ingredients; simmer for 5 minutes.
To Serve, per person:
2 cups Tomato Bisque
1 oz mozzarella
¼ cup croutons
Try our Garlic Herb Crouton recipe!
Serves 4
INGREDIENTS:
1 ½ cups of Arborio Rice
½ medium chopped Onion
2 Green Onions, chopped
4 oz sliced Mushrooms
1 tsp Olive Oil
1 tsp butter
1 large pinch Saffron
1 cup White Wine
1 cup Chicken Stock
3 cups water
1 cup crème or milk
½ cup Parmesan
1 tsp Chef Josef’s Original Blend
1 tsp Chef Josef’s Garlic Herb Blend
Heat Butter and Olive oil in a six quart pot.
Sauté onion in the butter and oil until translucent.
Add mushrooms and simmer.
Add rice, wine, chicken stock and 1 cup of the water.
Add spices.
Simmer on low heat, stirring every minute or so until ¾ done.
Add Parmesan, Crème and the rest of the water.
Simmer and stir until rice is soft.
Serves 2
INGREDIENTS:
1 lb Sword Fish, about 1” thick
6 medium Mushrooms, whole
2 medium Potatoes, cubed, 1/2”
3 green Onions, sliced
1 tsp Chef Josefs Garlic Herb Blend
4 cloves of Garlic, whole
1 tsp Olive oil
1 Lemon, sliced in half
Pour Olive oil into iron skillet.
Place Potatoes, Fish and all other ingredients into skillet.
Season with Chef Josef’s Garlic Herb Blend.
Preheat oven to 450˚.
Place skillet on the middle rack in the oven for 20 minutes.
This recipe is designed to cook your Sword Fish to medium rare. Check for doneness after 20 minutes and adjust to your preference.
Serves 4
Preheat oven to 475˚.
Slice 2 large Sweet Potatoes.
Spray baking sheet with Olive oil.
Place sliced sweet potatoes on the baking sheet.
Sprinkle with Chef Josef’s Garlic Herb Blend or the Citrus Tarragon Blend, and then spray with some olive oil again.
Place in the middle of the oven and roast for 10 -15 minutes until slightly brown.
Serves 4 - 6
Ingredients:
4 pounds prime rib roast
¼ c unsalted butter, softened
1 tsp Chef Josef’s Garlic Herb Blend
1 tsp Chef Josef’s Original Blend
Instructions:
Place rib roast on a plate and bring the room temperature, about 2 - 3 hours
Preheat oven to 475˚ for 20 minutes.
Combine butter and Chef Josef’s Garlic Herb Blend in a bowl and mix until well combined. Spread the mixture evenly over the entire roast. Then rub the roast with the 1 tsp Chef Josef’s Original blend.
Roast the prime rib in the preheated oven for 20 minutes.
Leave the Prime rib in the oven with door closed, and turn the oven down to 145˚ for 2 hours.
Remove roast from the oven, slice and serve. It will be perfectly browned, medium rare and succulent.
Makes about 10 side servings
Here is a recipe for a dish that I used over and over in my restaurants during the fall months.
Ingredients:
1 medium Spaghetti Squash
4 green onions, sliced. Use the white part and some of the green.
20 cherry tomatoes
2 tsp of Chef Josef’s Seasoning Blend, any one will work
3 Tbsp olive oil or butter
Instructions:
Split the Spaghetti Squash in half, lengthwise.
Place on baking sheet, cut side up. Pour some water into the well of the spaghetti squash.
Bake in oven at 425˚ for 45 minutes.
When cooled, scrape the Spaghetti Squash out of the shell with a fork.
(It should look like Spaghetti).
Mix with green onion, Seasoning Blend and olive oil or butter.
Reheat in sauté pan with a little water or Microwave.
Serves 2
4 - 3 oz fish filets (any fish works great!)
½ tsp - Chef Josef’s Lemon Dill or Citrus Tarragon Blend
1 egg, whipped with 1 tsp water
1 Tbsp shredded Parmesan cheese
2 tbsp Flour
1 Tbsp olive oil or butter
Mix egg, cheese and seasoning blend in a bowl, whipping with a fork.
Dust fish with flour on all sides.
Heat skillet to medium high with oil or butter.
Dip fish in the egg batter and place in the hot skillet. Sauté until brown on all sides, 2 to 3 minutes on both sides.
Fresh Garden Salsa
2 cups chopped Tomatoes
2 cups corn (I use fresh, but frozen works well, too.)
½ cup green onions
¼ cup red onion chopped
2 Tbsps fresh cilantro, chopped
1 Tbsp parsley, chopped
1 tsp Chef Josef’s Garlic Herb Blend
1 tsp olive oil
Sauté the onions in olive oil until translucent.
Add corn and tomatoes, Spice Blend and herbs.
Continue to sauté for 3 minutes on high heat.
Place on top of Fish.
Serves 2
Ingredients:
12 oz. Pork Tenderloin
1 tsp Chef Josef’s Original Blend
1 Tbsp olive oil
Preheat oven to 450˚.
Season tenderloin with oil and seasoning blend.
Roast the pork in oven until internal temperature reaches 160˚, about 20 min.
Remove from oven and let sit for 5 minutes before serving.
Chanterelle Mushroom Sauté
2 cups sliced Chanterelle mushrooms (you can use any other mushroom)
½ cup chopped green onion
¼ cup chopped red onion
1 Tbsp olive oil
1 Tbsp chopped parsley
1 Tbsp chopped basil
½ tsp of Chef Josef’s Garlic Herb Blend
Sauté onions in skillet with olive oil until translucent.
Add Mushrooms and remaining ingredients to onions and Sauté for 2 minutes.
