chefjoel

[chefjoel]

Mancini Linguini with Mussels and white wine sauce.

Mancini linguine paired with Mussels , fresh fennel and a lovely lemon, garlic, shallot, and white wine sauce garnished with parsley and dill.

 Serving size : 2

Pasta

- 4-6 Oz or 1/3 of a bag of Mancini linguine noodles.

- 3 Qts water (salted).

Boil water in a large stock pot and add 2 Tbsp salt to water.

Add Mancini linguine to water.

Cook Mancini linguine  Al dente (6-7 minutes).

Save 1 cup of pasta water for sauce.

Strain  noodles and drizzle Olive oil over noodles to keep them from sticking together.

Mussels

-1 Pound of fresh Mussels .

-1/4 Cup of Kosher salt.

-2 Qts water

In a large bowl mix together salt and water (salt water will keep your Mussels alive longer as its closer to their natural environment)

Gently agitate the Mussels in the water to help break loose and particles on the outside of the Mussels .

Let Mussels rest in the salt water for 10-15 mins to make sure most of the sand has been purged out.

Pull Mussels out of the water and gently scrub the outsides to remove dirt and sediment.  

Pull the beards from all of the Mussels and give them a quick rinse.

Discard any Mussels that don't close

Sauce

1/4 Cup of fresh squeezed lemon juice.

1 Bulb of Fresh Fennel cut Julienne.

3 Tbsp Unsalted butter.

3-4 Cloves of Garlic minced.

1 Medium Shallot cut Brunoise.

1 Cup White wine preferably Chardonnay.

1 tsp Red chili flake.

¼ cup picked parsley.

2 Tbls picked Fresh Dill.

Salt and Pepper to taste.

Heat butter in a pan until melted.

Add shallots and garlic, sweat tell tender.

Add 1 tsp salt and pepper and chilli flakes.

Pour in wine and bring to a simmer and let reduce by ¼ .

Add fennel lemon juice and cleaned Mussels.

Cover with a lid and cook tell all Mussels have opened (2-4 mins check at 2 mins).

If the sauce is a little thin add ½ cup of reserved pasta water and keep. stirring tell it tightens up a little.

add in linguine parsley and dill.

Stir noodles tell broth covers every noodle.

Plate in a bowl starting with the noodles then adding Mussels on top.

Pour any remaining broth over broth bowls.

Garnish with a few picked parsley leaves and some dill sprigs.

Enjoy!!

[chefjoel]

Quick and Easy Breakfast Burrito.

Quick and easy sausage breakfast burrito with eggs, potatoes, bell peppers, jalapenos, onions, pepper jack cheese and avocado.

Serving Size: 2

Eggs

-4 Eggs.

-1 Tbsp Of Heavy Cream.

-S&P.

-Pinch of Red chili flakes.

-1 Tbsp of  Vegetable oil.

Get a large mixing bowl and whisk.

Crack eggs into bowl, add S&P and chili flakes whisk until fluffy and fully mixed.

Bring a non stick frying pan to Medium heat and add vegetable oil.

Pour egg mixture into a pan, cook until light and fluffy.

Filling

-4-6oz of spicy sausage (mild is ok ).

-1 Yellow potato shredded.

-1-2 Jalapeno peppers minced.

-1/2 Small yellow onion.

-1/2 Bell pepper small diced.

-2 Cloves Garlic minced.

-1 tsp Salt.

-1/2 tsp Pepper.

-Pinch of Cayenne pepper.

-1 Tbsp Butter

-1 Tbsp Vegetable oil

Get small sauté pan to med heat and add vegetable oil.

Cook off potatoes in a small sauté pan until tender and a little golden then set aside.

Wipe out pan add butter heat to medium add sausage to pan cooking the sausage tell no pink is left.

Add onion & garlic sweat until tender.

Add peppers and cooked potato to pan

Add all seasoning and cook until the peppers are tender.

Burrito

-2 Large flour tortillas.

-1.5 Cups of shredded pepper jack.

-1 Whole Avocado sliced.

-Hot sauce of choice.

Lay the tortilla down, make a thin layer of cheese across the middle of the tortilla.

Place half of the egg mixture in the middle of the tortilla.

Place half of the filling on top of the eggs in the middle of your burrito.

Place you Avocado slices on top of your filling.

Drizzle hot sauce over your filling.

Roll that bad boy up.

In the pan you cooked your eggs, add a little vegetable oil and place your burrito down seam side first.

Once you've got a nice brown on the tortilla flip it over until other side is browned.

Take out of pan cut in half.

Enjoy!!

[chefjoel]

(Air Fried) Whole Farm Fresh Roasted  Chicken with Roasted Root Vegetables.

Air fried farm fresh whole roasted chicken, on a bed of roasted  yellow potatoes , turnips, red onion, garlic, and  purple, white and yellow carrots.

Serving size: 2-3

Vegetables

-7-8 Mini yellow potatoes cut in half.

-4-5 Purple carrots peeled & roll cut (oblique cut).

-4-5 White/Yellow carrots peeled & roll cut (oblique cut).

-5-6 Turnips peeled and quartered (leave a little green on top).

-1/2 Large red onion cut into bite size pieces.

-4-5 Garlic cloves diced.

-1 tsp Cayenne.

-1 tsp Chili flake.

-1 Tbsp Chopped fresh Rosemary.

-1 Tbsp Smoked Paprika.

-2-3 Tbls Olive oil.

-1 Tbsp Salt.

-1/2 Tbls Fresh ground Pepper.

Pre heat oven to 375 Degrees Fahrenheit.

Place all ingredients into a bowl and drizzle olive oil over and mix thoroughly.

Lightly oil a large baking sheet and spread your vegetable's evenly on a pan, don't over crowd.

Bake for 45 mins to 1 hour or until vegetables are fork tender.

Compound Butter

-3 Tbsp Softened Butter.

-1/2 tsp Onion powder.

-1/2 tsp Chili flake.

-1/2 tsp Smoke Paprika.

-1/2 tsp Chopped fresh Rosemary.

-1 Clove Garlic minced.

-1/2 tsp S&P

Fold all ingredients into the softened butter.

Chicken

-1 Whole Farm fresh Chicken.

-1 Lemon cut in half.

-2 Cloves garlic crushed.

Take compound butter and push 1 tsp under the skin of each breast of the chicken.

Rub compound butter over the skin of the bird and on the inside of the chicken.

Place 1 half of the lemon and all of the garlic into the body cavity of the chicken

Sprinkle a little salt and pepper over the bird.

Place in an air fryer at 375 for 40-50 mins, baste with liquid drippings from the chicken every 20 mins.

Pull chicken out of the air fryer at 165 degrees Let rest for 5-10 mins, cut and serve.

Garnish

-2 Tbls green onion bias cut.

-2 Tbls Fresh picked Parsley.

-S/P To Taste.

Place roasted veg on bottom of plate, stacking the chicken on top.

Sprinkle garnish over top of meal and.

Squeeze a little bit of lemon juice over the meal.

Enjoy!!

[chefjoel]

Creamy Goldstein Smoked salmon with Mancini bucatini noodles.

Mancini bucatini noodles with  blistered tomatoes, shiitake mushrooms and edamame in a creamy Goldstein Smoked salmon lemon caper sauce topped with a dill, parsley, scallion, and lemon zest salad with smoked salmon rosettes.

Serving size: 2

Blistered Tomatoes with Garlic

-2 Cups Cherry tomatoes.

-1 Tbsp Vegetable oil.

-S&P To Taste.

-1 Tbsp Garlic.

Get a pan screaming hot add in your Cherry tomatoes.

Wait till you get a nice blister going on the skins.

Add your oil ((watch out it's gonna flare up)) turn heat to med add garlic, S&P and sauté tell tomatoes are soft.

Let cool then rough dice and strain out half of the liquid.

Pasta

- 4-6 Oz or 1/3 of a bag of Mancini bucatini noodles.

- 3 Qts water (salted).

Boil water in large stock pot add in 2 Tbsp salt to water.

Add noodles to water.

Cook pasta tell  Al dente (6-7 minutes).

Save 1 cup of pasta water for sauce

Strain  noodles and drizzle Olive oil over noodles to keep them from sticking together.

Sauce

-4 Cloves garlic minced.

-1/2 Shallot minced.

-2 Cups Cream cheese.

-1 Cup sliced Shiitake mushrooms.

-1 Cup Edamame peeled and blanched.

-2 Tbsp Chopped fresh Dill.

-1 Tbsp Chopped fresh Parsley.

-1 Cup White wine (Chardonnay).

-S&P To Taste.

-1.5 Oz Capers rinsed diced.

-1/4 Cup Lemon juice.

-3 Tbls Butter.

-2 Oz Goldstein smoked salmon.

Heat butter in a pan over medium heat, add shallots and garlic and sweat them.

Add in wine and stir.

Add mushrooms and sauté tell most of the wine is gone and mushrooms are tender.

 Add in cream cheese and stir tell incorporated

Now pour in reserved pasta water sir until the sauce has thinned out to a nice nappe (coats the back of a spoon).

 Add capers, dill, parsley, edamame, lemon juice and S&P stir until well incorporated. 

 Add blistered tomatoes and Goldstein smoked salmon by gently folding them in.

Fold in noodles making sure every noodle gets covered in sauce.

Garnish

-Strip zest one Lemon.

-3 Tbsp Picked Parsley.

-3 Tbsp Picked Dill.

-1-4 Rosette of Goldstein smoked salmon.

-1/2 Cup shaved parmesan cheese.

Add as much shaved parmesan over the dish you would like.

Mix lemon zest, parsley and dill together with a drizzle of olive oil S&P place on top of pasta when plated.

Add Rosette of Goldstein smoked salmon on top of the herb salad and add a few sprigs of dill to liven up the plate.

[chefjoel]

Braised Curry Chicken.

Braised whole farm fresh chicken in a curry sauce on a bed of brown rice topped with scallion, cilantro and basil garnish.

Serving size 3-4

Vegetables 

-5-6 Yellow mini yellow potatoes cut in half.

-4-5 Carrots peeled & roll cut (Oblique cut).

-1 Large yellow onion large dice.

-1 Serrano or Jalapeno seeded and diced.

-1 Red Bell pepper large dice.

-1 Green Bell pepper large dice.

-5-6 Garlic cloves diced.

Heat 1 Tbsp of olive oil in bottom of a large pot (6-8QTS).

Toss in Onions and Garlic and sweat them tell tender.

 Add rest of the items to pot turn to low and stir occasionally.

Compound Butter

-3 Tbsp softened butter.

-1 clove garlic minced.

-1/2 tsp Smoked paprika.

-1/2 tsp Ginger.

-1 tsp Curry powder.

-1/2 tsp S&P.

-Pinch of Cayenne.

Fold all ingredients into the softened butter.

Rice

-4 Cups brown rice or jasmine rice (washed).

- Water use the finger method or 4 cups.

Cook for 17-20 mins.

Chicken

-1 Whole Chicken.

-2 Lemon cut in half.

-2 Cloves garlic crushed.

-1 Qt Chicken stock.

-1 13.5 Oz Can Coconut milk.

-1/2 Cup Curry powder.

-2 Tbls Ginger.

-1 tsp Smoked Paprika.

-1 Tbls Salt.

-1 tsp Fresh ground black pepper.

Preheat oven to 365.

Take compound butter and push 1 tsp under the skin of each breast of the chicken.

Rub compound butter over the skin of the bird and on the inside of the chicken.

Place 1 half of the lemon and the garlic into the body cavity of the chicken.

Sprinkle a little salt and pepper and Curry powder over the chicken.

Pour stock in with your vegetables and stir in spices.

Place Chicken in the middle of the pan making sure liquid goes half way up the whole bird.

Place lid over pot and put in the oven, cook for 45 minutes to 1 hour or tell meat is 165 degrees.

Pull chicken set a side for 5- 10 mins.

Add Coconut milk and juice of a lemon to vegetables and broth, stir until incorporated.

Put rice in a bowl place chicken on top, cover meat and rice with vegetables and sauce from the pot.

Sprinkle Basil, Green onion, and Cilantro over top for garnish.

Enjoy!!

[chefjoel]

Ora King Salmon with Greek Salad and Orzo

Ora King Salmon Topped off with a wonderful lemon caper relish served with a lightly dressed Orzo pasta and fresh minty Greek salad.

Serving size: 2

Orzo dressing

-1/2 Cup red wine vin.

-1/4 Cup lemon juice (fresh).

-1 Cup olive oil.

-2 Cloves garlic (minced).

-1 Tbsp Shallot (minced).

-2 Tbsp Parsley (fresh) rough chopped.

-S&P to taste.

Mix all ingredients together in a bowl.

Orzo

-2 Cups of Orzo.

-3 Cups Vegetable stock.

Bring stock to a boil.

Add orzo and cook till tender.

Stain pasta, lightly coat with olive oil and cool.

Mix with cooked orzo.

Lemon Caper Relish

-1/4 Cup cappers (drained).

-1 Tbsp Lemon juice.

-Zest of one lemon.

-1 Tbsp Shallot (minced).

-1 Tbsp Fresh dill (chopped).

-1 tsp Fresh parsley (chopped).

-1 tsp Fresh mint (chopped).

-1 Tbsp Olive oil.

-S&P to taste.

Add all ingredients into a food processor and pulse a few times until incorporated.

Greek Salad

-1 Cup Cherry tomatoes cut in half.

-1 Cup English cucumber ( bite sized pieces).

-1/2 Cup Red onion salad cut (Julienne).

-1/4 Cup Chopped Kalamata olives.

-1/4 Cup Feta crumbled.

-1 Tbsp Fresh mint (rough chopped).

-Juice of 1/2 lemon.

-2 Tbsp Olive oil.

-1 Tbsp Red wine vinegar.

-S&P to taste.

Add Cherry tomatoes, Red onion, Katamala olives, Cucumber and mint into a large mixing bowl.

Add olive oil, red wine vinegar, salt, pepper, and lemon to a bowl.

Mix everything together making sure to get dressing on everything.

Put feta on top of salad during plating.

Salmon

-2 Ora King Salmon filets (4 oz. patted dry on both sides).

-2 Tbsp Olive oil.

-S&P to taste (season both sides just before you start searing).

Pat dry fish on both sides.

Get a large sauté pan and set on high.

 After the pan is hot add oil and turn to med high heat.

Season fish and add to pan skin side down, cook for 2-3 mins or until skin is nice and golden, then flip over fish to flesh side, lowering the pan to medium heat for about 3-4 mins.

Put Orzo and Greek salad on a plate.

Place Salmon in between the Orzo and Greek salad.

Place a Tbsp of lemon caper relish on top of the salmon.

Enjoy!!

[chefjoel]

Glazed Salmon Belly Rice Bowl

Ora King Salmon bellies with a Gojuchang glaze, on a bed of jasmine rice, topped with rainbow carrots, avocado, spiced pickled cucumber, sweet pickled radish, and blanched asparagus topped with Togarashi, scallions and a nice sesame vinaigrette.

Serving size: 2

Salmon glaze

-1 tbls Gojuchang sauce.

-1/2 Cup honey.

-1 tsp brown sugar.

-1 Clove garlic minced.

-S&P To taste

Mix together in a bowl.

Rice

-4 Cups Jasmine rice (washed).

- Water use the finger method or 4 cups.

-1.Cook for 17-20 mins.

Spicy Cucumber Pickles

- 2 Cups English cucumber sliced at a bias.

Pickle Liquid

-1 Cup rice wine vin.

-1/2 Cup water.

-4-5 Peppercorns.

-1 tsp salt.

-1 tsp Red chili flakes.

-1/4 cup sugar.

Add water and vinegar to a pot until it boils.

Add chili flakes, salt and sugar.

Place cucumbers in a mason jar or any heat proof bowl.

Pour the liquid over the cucumbers.

Make sure to keep the cucumbers submerged for about one hour then transfer to refrigerator to cool.

Sweet Radish Pickles

- 2 cups radish thinly sliced

Pickle Liquid

-1 cup rice wine vinegar

-1/2 cup water.

-4-5 peppercorns.

-1/2 cup sugar.

-1 tsp salt.

-2 tbsp mirin.

Add water and vinegar to a pot until it boils.

Add peppercorns sugar, salt and mirin.

Place radishes in a mason jar or any heat proof bowl.

Pour the liquid over the radishes.

Make sure to keep the radishes submerged for about one hour then transfer to refrigerator to cool.

Carrot, Asparagus  & Avocado.

-2 Cups shredded rainbow carrots.

-1/2 Avocado sliced and fanned each bowl.

-2 Cups of asparagus spears cut and blanched .

Salmon.

-1 lbs Ora King Salmon Bellies.

-S&P to taste.

Take bellies roll them into pinwheels then use a toothpick to get it to hold shape.

Apply glaze to salmon bellies on a cooling rack over a sheet pan.

Broil on low tell glaze starts to caramelize (1-2 minutes, depending on your broiler)

Garnish

-1/2 cup scallion cut at a bias

-1-2 sheets of nori chopped thin

-Togarashi seasoning

-Finishing dressing

-1 tbsp rice wine vin

-1 tbsp sesame oil

-1 tsp soy sauce

-1 tsp chilli oil

-S&P to taste

Drizzle over dish after plated.

[chefjoel]

Tropical Glazed Ora King Salmon

Tropical glazed Ora King Salmon with Okinawan sweet potato puree and garlic lemon asparagus topped off with a nice mango, papaya, and pineapple salsa.

Serving size: 2

Salsa

-1/2 cup small diced papaya

-1/2 cup small diced pineapple

-1/2 cup small diced mango

-2 tbls lime juice

-1 tsp small diced Fresno chili

-1 tsp small diced jalapeno chili

-1 tbls cilantro chopped

-S&P to taste

-1/4 cup spicy mixed microgreens

Okinawan sweet potato puree

-1-2 Okinawan sweet potato peeled and chopped into 1 in cubes

(boil till soft and color turns deep purple)

-1/2 cup heavy cream

-3 tbls butter

-S&P to taste

(Mash potatoes, run through a sieve tell smooth mix in cream and butter S&P) 

  (add more heavy cream if to thick)

Salmon glaze

-1 tbls sambal oelek

-1/4 cup honey

-1 tsp red wine vin

-1 tsp garlic (minced)

-1 tsp shallot (minced)

-S&P to taste

(heat together on low tell thickened)

Salmon

-2 ora king salmon filets (4oz)

-S&P 

(Sear skin side down for 1 min on med heat then glaze fish in pan and place in oven on broil tell glaze starts to caramelize)

  2-3 mins

Asparagus

- 8-10 spears asparagus (blanched)

-1 tsp garlic minced

-1 Tbls butter

-Squeeze of lemon

-S&P to taste

(Cook in sauté pan starting with garlic and butter add asparagus and heat tell warm pull aside add S&P and lemon juice)