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Recipes
Crawfish, Spinach and Artichoke Dip
By Chef_JR4
Chef Kenneth Temple says 1/2 cup crawfish is the amount he likes to use in this dip, to balance the spinach, artich...
- 1/4 cup plus 2 tablespoons canola oil
- 1/4 cup flour
- 2 cups milk
- 1/2 cup (2 ounces) grated Parmesan cheese
- 1/2 cup (2 ounces) grated Monterey Jack cheese
- 1 cup diced onions
- 1/2 cup (or more) peeled crawfish
- 1 (10-ounce) bag baby spinach leaves, rinsed, chopped
- 2 tablespoons minced garlic
- 2 cans (10 ounces each) artichoke hearts packed in water, drained, chopped
- Salt and cayenne pepper to taste
- Tortilla chips for serving
- Preheat the oven to 400 degrees.
Prosciutto and Cheese Stuffed Lamb Tenderloin
By Chef_JR4
Preheat the oven to 400 degrees F
- 4 (8-ounce) boneless lamb tenderloins, see Cook's Note*
- Salt and freshly ground black pepper
- 4 thin slices prosciutto or ham
- 4 thin slices (about 1/2-ounce each) Pecorino Romano
- 8 whole fresh basil leaves
- 3 tablespoons olive oil
- 1/2 cup dry Marsala wine or dry sherry
- 1/2 cup low-sodium chicken stock
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons chopped fresh basil leaves
- Special equipment: kitchen twine
Watermelon Gazpacho
By Chef_JR4
1) Bring a large pot of water to a boil
- 6 1/2 pounds tomatoes, cored
- 2 pounds seedless watermelon, peeled—2 cups coarsely chopped, 2 cups diced
- 2 pounds cucumbers, peeled and seeded—2 cups coarsely chopped, 2 cups diced
- 1/4 cup sherry vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 6 scallions, thinly sliced
- 2 jalapeños, seeded and minced
- 1/2 cup chopped cilantro
- 1/4 cup fresh lime juice
- 1/2 cup minced chives, for garnish
Golden Potato and Cauliflower Gratin
By Chef_JR4
Place the oven rack in center of oven and preheat to 400 degrees F
- 2 cups creme fraiche
- 1/2 cup whipping cream
- 3 1/2 pounds Yukon gold potatoes, peeled, cut into 1/8 inch-thick slices
- Coarse kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
- 4 cups fresh cauliflower, cut into mini florets
Yukon Gold and Fennel Puree with Rosemary Butter
By Chef_JR4
Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper
- 3 large fresh fennel bulbs (about 2 1/4 pounds total), trimmed, quartered through core, center core trimmed and discarded, cut into 3/4-inch pieces
- 1 medium onion, cut into 3/4-inch pieces (about 1 3/4 cups)
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons fine sea salt, divided
- 3 pounds Yukon Gold potatoes, peeled, cut into 1 1/2-inch pieces
- 1/2 cup (1 stick) butter
- 1 1/2 tablespoons chopped fresh rosemary
- 1/2 cup crème fraîche*
Spaghetti with bay scallops, leeks, and tarragon
By Chef_JR4
1. In a large pot of boiling salted water, cook spaghetti until al dente
- Coarse salt and ground pepper
- 12 ounces spaghetti
- 4 tablespoons butter
- 4 leeks (about 1 pound), whites and tender green parts halved, thinly sliced, and washed well
- 1 garlic clove, minced
- 1 pound bay scallops, patted dry
- 1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice
- 1/4 cup fresh tarragon leaves
Carrots with Shallots, Sage, and Thyme
By Chef_JR4
Cut carrots into 3-by 1/2-inch sticks
- 3 pounds carrots, peeled
- 1 cup chicken stock or reduced-sodium chicken broth
- 1/2 pound shallots, thinly sliced
- 1/2 stick unsalted butter
- 1/4 cup chopped sage
- 1 tablespoon finely chopped thyme
- 1/4 teaspoon grated nutmeg
Blueberry-Ginger Pie
By Chef_JR4
1. Preheat oven to 450 degrees, with rack in lowest position
- 8 cups blueberries (2 1/2 pounds total)
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated peeled fresh ginger
Pork Tenderloin with Soy, ginger, and lime
By Chef_JR4
1. In a medium bowl, combine soy sauce, vinegar, lime juice, oil, and ginger
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon vegetable oil, such as safflower, plus more for grates
- 1 teaspoon grated peeled fresh ginger
- 1 pork tenderloin (about 1 pound), excess fat and silver skin removed
Apple-Buttermilk Pancakes
By Chef_JR4
serves 4
- 1 cup all-purpose flour (spooned and leveled)
- 1 tablespoon sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup buttermilk
- 1/2 cup applesauce
- 1 large egg
- 1 tablespoon unsalted butter, melted
- Cooking spray
- 1 apple, peeled and diced small (1 cup)