Ingredients:

1 1/2 heads cauliflower florets
3 tablespoons olive oil
1 1/2 teaspoons dried marjoram
1/2 teaspoon kosher salt
Black pepper, to taste
3 tablespoons balsamic vinegar
3/4 cups Parmesan cheese, finely shredded

Directions:

Preheat grill to 400°F using indirect heat.
Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Transfer to a preheated grilling basket and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the grill and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Dirty Potatoes

Recipe By: Chef JJ’s Back Yard
Serving Size: 8

Ingredients:

1 1/2 lb. fingerling potatoes
olive oil, for drizzling
kosher salt, to taste
black pepper, to taste
1 tablespoon rosemary, chopped
1/4 cup pitted kalamata olives
2 cloves garlic, chopped
1 tablespoon butter, room temp

Directions:

Preheat the grill to 400° on indirect heat. Toss potatoes with oil, salt and pepper until well coated. Bake for about 45 minutes, until crisp and tender.
Meanwhile, finely chop the olives. Scrape the olives over the hot potatoes, along with the remaining ingredients and toss well; transfer to a bowl and serve hot .

Doughnut Muffins

Recipe By: Chef JJ’s Back Yard
Serving Size: 24

Ingredients:

For the muffins:
12 ounces unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 tablespoon plus 2 tsp. baking powder
1/2 teaspoon baking soda
1 3/4 teaspoon salt
1 teaspoon ground nutmeg
1 2/3 cups milk
1/4 cup buttermilk
For dipping:
8 ounces unsalted butter, more as needed
2 cups sugar
2 tablespoons ground cinnamon

Directions:

Preheat the grill to 350°F using indirect heat. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.

To finish
Melt the butter for the dipping mixture. Combine the sugar and cinnamon in a separate bowl. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Notes:

You don’t have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.

Warm Camembert with Wild Mushrooms

Recipe By: Chef JJ’s Back Yard
Serving Size: 8

Ingredients:

1 cup walnut pieces
1 whole 8-ounce wheel of ripe Camembert in its wooden box
2 tablespoons walnut oil
1 1/2 lbs. wild mushrooms, trimmed, caps thinly sliced
Salt and freshly ground pepper
2 shallot, minced
1/4 cup chopped flat-leaf parsley
4 large sage leaves, minced
Grilled pizza dough for serving
Garlic stuffed olives for serving
Feta stuffed olives for serving

Directions:

Preheat the grill to 350°. Spread the walnut pieces on a baking sheet and toast for about 7 minutes, until lightly browned. Remove the Camembert from the box and unwrap it. Put the cheese on a plank and bake for about 10 minutes, until soft.
Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage; season with salt and pepper.
Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the grilled bread and olives.

Notes:

You can also use a grilling basket when cooking the mushrooms. If you choose to do this, toss the mushrooms in the oil and make sure your basket is preheated before using.

Smoked Paprika Rub

Recipe By: Chef JJ’s Back Yard
Serving Size: 8

Ingredients:

4 large garlic cloves, thinly sliced
1 1/2 teaspoons kosher salt
1 tablespoon Pimentón de la Vera (smoked Spanish paprika)
Pinch of cayenne
Pinch of dried oregano
1/4 cup extra-virgin olive oil
32 ounces filet steaks, about 1 inch thick

Directions:

On a work surface, using the flat side of a chef’s knife, mash the garlic to a paste with the salt. Scrape the garlic into a small bowl. Stir in the paprika, cayenne and oregano. Gradually stir in the olive oil. Spread the mixture on a large platter, add the steaks and turn to coat, rubbing in the marinade. Let stand at room temperature for 1 to 4 hours or refrigerate overnight.

Recipe By: Chef JJ’s Backyard
Serving Size: 8

Ingredients:

1/4 cup dijon mustard
1/4 cup Grain Mustard
5 1/4 tablespoons mayonnaise
5 1/4 tablespoons sour cream
2 tablespoons worcestershire sauce

Directions:

Combine all ingredients and blend well. Refrigerate until ready for use.

Twice Baked Sweet Potatoes

Recipe By: Chef JJ’s Back Yard
Serving Size: 8

Ingredients:

6 whole sweet potatoes
5 tablespoons unsalted butter, room temperature
2 tablespoons brown sugar
7 1/2 teaspoons dry sherry

Directions:

Roast potatoes for 1 hour at 400 degrees using indirect heat.  Cut in half, scrap out insides, and place insides in bowl and add remaining ingredients.  Adjust seasonings as necessary. Re stuff 8 of the potatoes with the insides, discarding the left over potato skins. Bake at 350 over indirect heat until heated throughout.

*The recipe for the Sweet Rice can be found further down on the blog under the Thai Class on 1/23/10

*We used the Focaccia for the Shrimp & Pancetta pizza as well as the BBQ Pizza. For the shrimp pizza we brushed the dough with olive oil, topped it with manchego cheese, chihuahua cheese, parmesan cheese, pancetta, escarole, shrimp and salt. For the BBQ Pizza, we spread bbq sauce over the dough and topped it with apple wood smoked chicken and steak, feta, mozzarella, and fontina, red onions and garlic.

Fabulous Focaccia

Recipe By: Chef JJ’s Back Yard
Serving Size: 1

Ingredients:

2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 cups all purpose flour, possibly more
1 tablespoon kosher salt
1/4 cup olive oil
Cornmeal, for dusting

Directions:

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Add salt. Pour in olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

Preheat grill to 400 degrees F using indirect heat. Uncover the dough and dimple with your fingertips. Top with desired toppings and bake until golden brown.

*For the next recipe, we added parmesan cheese as well as mozzarella. We also infused the honey with rosemary, which you can easily do by placing some honey and fresh rosemary in a sauce pan and heating until it loosens up. Bring back to room temperature and use as desired.

Rosemary Flatbread with Blue Cheese, Grapes and Honey

Recipe By: Chef JJ’s Back Yard
Serving Size: 8

Ingredients:

1 envelope active dry yeast
2 tablespoons sugar
2 cups bread flour, plus more for rolling
1/3 cup warm water
1/2 teaspoon rosemary, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 lb. red grapes
kosher salt
5 1/2 ounces blue cheese, crumbled
1 tablespoon honey, with rosemary if desired
1 tablespoon chives, chopped

Directions:

In a large bowl, whisk the yeast and some of the water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper and flour and remaining flour and water; stir until a dough forms. If the dough is dry add a little water at a time until it comes together. Remember you can always add more water, but you cant take it out.Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.

Meanwhile, preheat the grill to 450° using indirect heat. Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round. Sprinkle with cheese, grapes, additional rosemary if desired and salt.
Slide the flatbread onto the hot stone and bake for about 12 minutes, until the crust is golden and the grapes have begun to release some of their juices. Slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives. Cut into wedges and serve.

*We used the whole wheat dough for the dessert pizza. We dusted it with cinnamon and sugar, then topped it with mango, papaya, and drizzled nutella over the top.

Whole-Wheat Pizza Dough

Recipe By: Chef JJ’s Back Yard
Serving Size: 6

Ingredients:

1 cup whole wheat flour
1 cup all purpose flour
1 package quick rising yeast, such as Fleischmanns
3/4 teaspoon salt
1/4 teaspoon sugar
4 1/2 tablespoons hot water, 90-110 degrees F
1 tablespoons extra virgin olive oil

Directions:

Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a stand mixer. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.

Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

Preheat grill to 400 degrees with plate setter in place. Roll and top the pizza as desired and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.

Recipe By: Chef JJ’s Back Yard
Serving Size: 16

Ingredients:

2 cups ketchup
2 cups white vinegar
1 cup dark corn syrup
1/4 cup molasses
1 tablespoon red onion, diced
2 teaspoons sugar
1 teaspoon kosher salt
1 teaspoon crushed red pepper
1/2 teaspoon cayenne
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Directions:

Place all ingredients into a sauce pan and simmer until desired thickness.

Tomatillo-avocado Slaw

Recipe By: Chef JJ’s Back Yard
Serving Size: 12

Ingredients:

6 tomatillos, husked and quartered
3/8 cups cilantro, chopped
3 whole jalapeño, seeded and quartered
3 clove garlic
1 1/8 cups sour cream
3 whole avocado, peeled and pitted
12 cups red and green cabbages, finely shredded

Directions:

In a food processor or blender, puree the tomatillos with the cilantro, jalapeño and garlic until smooth. Add the sour cream and process until smooth, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper. Add the cabbage and toss to coat.

Honeyed Carrots with Currants and Saffron

Recipe By: Chef JJ’s Back Yard
Serving Size: 12

Ingredients:

2 3/4 tablespoons canola oil
2 1/2 lbs. carrots, sliced
finely chopped fresh ginger
ground turmeric
Pinch of saffron threads, crumbled
5 1/4 tablespoons fresh orange juice
2 tablespoons honey
9 1/2 tablespoons chicken stock or low-sodium broth
2 1/2 tablespoons dried currants
Salt and freshly ground black pepper

Directions:

In a large cast iron skillet, heat the canola oil. Add the sliced carrots and cook at 350 over indirect heat, stirring occasionally, until heated through, about 5 minutes. Add the fresh ginger, turmeric and saffron and cook, stirring, until fragrant, about 3 minutes. Add the orange juice and honey and cook until the juice is reduced to a glaze, about 8 minutes. Add the stock and currants, season with salt and black pepper and cook, stirring occasionally, until the carrots are tender and the liquid is thickened, about 10 minutes. Transfer to a bowl and serve hot or at room temperature.

Mango Bread Pudding with Chai Spices

Recipe By: Chef JJ’s Back Yard
Serving Size: 12

Ingredients:

6 cups stale (but not dry) white bread slices, cut into 1/2-inch cubes
3 large ripe mangoes, peeled and cut into 1/2-inch cubes
3 cups fat-free milk
3 eggs, lightly beaten
3 tablespoons light or dark rum, (optional)
3/4 cups packed dark brown sugar
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground cardamom
3/4 teaspoon ground ginger
3/4 teaspoon ground black peppercorns
pinch of salt

Directions:

Preheat grill to 350 using indirect heat.
Toss bread cubes and mangoes together in a greased baking dish.
Whisk milk, eggs, rum (if using), brown sugar, vanilla, cinnamon, cloves, cardamom, ginger, pepper and salt in a medium bowl. Pour over the bread and mangoes; allow the mixture to soak for about 5 minutes.
Bake the pudding until it is set and a knife inserted in the center comes out clean, about 1 1/4 hours. Serve warm for best flavor.

Recipe By: Chef JJ’s Back Yard
Serving Size: 8

Ingredients:

2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, thinly sliced and rinsed
1 head cauliflower, chopped
2 1/2 cups low-fat milk, divided
2 cups water
1 bay leaf
salt
1/2 teaspoon white or black pepper
3 tablespoons all-purpose flour
1 1/2 cups extra-sharp Cheddar cheese
1 tablespoon lemon juice
lime zest, for garnish if desired

Directions:

Preheat grill to 350 F using indirect heat.  Using a dutch oven or other large grill safe dish, heat oil.  Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper.  Cook until cauliflower is tender.
Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.

Recipe By: Chef JJ’s Back Yard
Serving Size: 8

Ingredients:

2/3 whole kale head
1/4 cup horseradish
2 medium shallot, minced
freshly ground pepper
1/2 teaspoon salt
20 ounces shredded potatoes
3/8 cups extra-virgin olive oil

Directions:

Heat oil in a large cast iron skillet using indirect heat at about 350 F. Add all the ingredients and spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.

Baby Tiramisù

Recipe By: Chef JJ’s Back Yard
Serving Size: 12

Ingredients:

2 cups mascarpone
8 tablespoons creme fraiche, or sour cream
4 tablespoons powdered sugar
1 teaspoons vanilla
24 ladyfingers
8 tablespoons brewed espresso, or strong coffee
kahlua, to taste
cream, to taste
4 tablespoons bittersweet chocolate chips
4 tablespoons heavy cream

Directions:

Combine coffee, cream, and kahlua in a bowl. Quickly dip 12 of the 24 lady fingers in the coffee mixture and place in a pan. Combine mascarpone, creme fraiche, sugar and vanilla in a medium bowl. Using a pastry bag, or a zip lock bag with the tip cut off, pipe the filling over each lady finger. Dip the remaining lady fingers in the coffee mixture and place on top of the mascarpone filling. Refrigerate until ready to use.

Before serving, melt the chocolate, add the cream, and stir until well combined. Drizzle lady fingers with melted chocolate.

Rosemary Flatbread with Blue Cheese, Grapes and Honey

Recipe By: Chef JJ’s Back Yard
Serving Size: 12

Ingredients:

1 1/2 envelope active dry yeast
3 tablespoons sugar
3 cups bread flour, plus more for rolling
1 1/8 cups warm water
1 tablespoon chopped rosemary
3/4 teaspoon fine salt
3/8 teaspoon freshly ground pepper
3/4 lb. red grapes
Coarse sea salt
4 1/2 ounces mozzarella cheese
4 1/2 ounces blue cheese, crumbled
4 1/2 teaspoons honey
4 1/2 teaspoons snipped chives

Directions:

In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.

Meanwhile, preheat grill to 400° using indirect heat.
Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round, then transfer to a lightly floured pizza peel or a platter. Press the grapes into the dough and sprinkle with cheeses and salt.
Slide the flatbread onto the hot stone and bake for about 12 minutes, until the crust is golden and the grapes have begun to release some of their juices. Slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives. Cut into wedges and serve.

Recipe By: Chef JJ’s Backyard
Serving Size: 8

Ingredients:

1/2 cup mayonnaise
1 1/3 tablespoons italian parsley, minced
2 teaspoons fresh tarragon, chopped
kosher salt , to taste
black pepper, to taste
1 lb. beef tenderloin, cut into 1/4-inch dice
1/4 cup extra-virgin olive oil, plus more for drizzling
1 1/3 tablespoons Dijon mustard, plus more for serving
2 teaspoons Worcestershire sauce
2/3 cups capers, coarsely chopped
1/2 cup red onion, finely chopped
Crostini, for serving

Directions:

In a medium bowl, mix the meat with all ingredients except crostini. Refrigerate until ready to serve. Grill crostini until crisp and top with chilled steak mixture.

Balsamic & Parmesan Roasted Cauliflower

Recipe By: Chef JJ’s Back Yard
Serving Size: 8

Marshmallow Fluff

Recipe By: Chef JJ’s Back Yard
Yield: 2 quarts

Ingredients:

3 egg whites
2 cups light corn syrup
1/2 teaspoon salt
2 cups icing sugar (confectioner’s)
1 tablespoon vanilla extract

Directions:

In a large bowl, combine egg whites, corn syrup and salt; beat with mixer in high speed for 10 minutes or until thick.
Add in icing sugar; beat on low speed until blended.
Beat in vanilla until blended.
Use this in any recipe called for marshmallow creme.
*NOTE* This recipe makes a lot of fluff, but may be frozen for later use, just remove from freezer and stir well with a spoon, or it can be refrigerated for up to 1 week, just make sure to stir well with a spoon before using.

Citronette

Recipe By: Chef JJ’s Back Yard

Ingredients:

Finely grated zest and juice of 1 orange
2 1/4 tablespoons Dijon mustard
13 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 1/4 tablespoons chopped thyme

Directions:

In a small bowl, combine all ingredients until well blended.

Peanut Butter Cookies

Recipe By: Chef JJ’s Back Yard
Serving Size: 24

Ingredients:

2 cups packed light brown sugar
1/2 cup natural peanut butter
1/4 cup canola oil
2 large eggs
2 teaspoons vanilla extract
5 teaspoons water
2 cups all-purpose flour
2/3 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped peanuts

Directions:

Preheat grill to 350°F for indirect heat. Combine brown sugar, peanut butter, oil, eggs and vanilla in a mixing bowl; add water and beat with an electric mixer until smooth. Stir together all-purpose and whole-wheat flours, baking powder, baking soda and salt in a small bowl. Stir the dry ingredients into the brown-sugar mixture just until combined.
Roll the dough between your palms into 1-inch balls. Place 2 inches apart on a room temp plate setter. Flatten the cookies with a fork, dipping it into flour if it begins to stick to the dough. Sprinkle with peanuts, pressing them lightly into the dough with your fingers. Bake the cookies, until golden, 8 to 10 minutes.

Chili Shrimp

Recipe By: Chef JJ’s Back Yard
Serving Size: 4

Ingredients:

7 ounces shrimp, cooked, shelled and deveined
1/4 cup sweet chile sauce
1/4 cup peanut oil
4 whole scallion, chopped
2 ounces snow peas, trimmed and halved
1 tablespoon red curry paste
1 3/4 cups coconut milk
2 ounces bamboo shoots, drained
1/3 cup bean sprouts

Directions:

Toss shrimp with chili sauce cover and set aside. Heat half the oil in a cast iron skillet over direct heat and add the scallions and peas. Stir fry for 2-3 minutes. Add curry paste and stir well. Pour in the coconut milk and bring to a gentle boil stirring occasionally. Add bamboo shoots and sprouts and cook for 1 minute, constantly stirring. Stir in shrimp and simmer for 1-2 minutes or until cooked through.

Korean Barbecued Beef

Recipe By: Chef JJ’s Back Yard
Serving Size: 4

Ingredients:

1 lb. beef tenderloin
3 cloves garlic, chopped
2 teaspoons sugar, plus 1 teaspoon
1/4 cup light soy sauce
2 teaspoons dark soy sauce
2 teaspoons asian sesame oil
1 1/3 tablespoons rice wine vinegar
3 1/3 whole green onions
2/3 teaspoon sesame seeds
1/3 teaspoon black pepper
2/3 teaspoon sriacha chile sauce
2 teaspoons canola oil

Directions:

Cut the beef across the grain into thin slices. Working on a cutting board, use the side of the blade of a chef’s knife or cleaver to mash together 3/4 of the chopped garlic and the 1 tablespoon of sugar, forming a paste. Place the paste in a bowl and stir in 3 tablespoons of light soy sauce, the dark soy sauce, 1 tablespoon of sesame oil, 1 tablespoon vinegar, all but 1 tablespoon of the minced green onions, the ginger, and 1 tablespoon of sesame seeds, black pepper, and 1 tablespoon of water. Place beef in shallow bowl and pour marinade on top. Mix well, cover, and refrigerate for 1-3 hours.

On a cutting board, use the side of the blade of a chef’s knife or cleaver to mash together the remaining chopped garlic and 1/2 teaspoon of sugar, forming a paste. Place the paste in a bowl and whisk in the remaining 3 tablespoons soy sauce, 1 tablespoon vinegar, the chile sauce, 1 teaspoon sesame oil, the reserved 1 tablespoon minced green onions, remaining sesame seeds and 1 tablespoon water. Set aside until ready to serve.

Preheat grill to 350 degrees. Sear, turning once, until crisp and brown on both sides, about 2 minutes per side.

Serve with sauce and garnish w/ chopped onions

Pad Thai

Recipe By: Chef JJ’s Back Yard
Serving Size: 4

Ingredients:

8 ounces dried wide rice noodles
1/4 cup fish sauce (nam pla)
3 tablespoons tamarind juice
2 tablespoons sugar
3 tablespoons peanut oil
1 1/2 lbs. large shrimp, peeled with tails on
4 garlic cloves, finely chopped
2 shallots, sliced
1 fresh red chile, sliced
1 large egg, lightly beaten
1 cup fresh bean sprouts
1/2 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
1/4 cup fresh cilantro leaves

Directions:

Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they’re limp but still firm to the touch; later cooking will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.

In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.

Heat a cast iron skillet over direct heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.

Add the remaining oil to the skillet and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the skillet and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the skillet, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)

When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before serving.

Peanut Sauce

Recipe By: Chef JJ’s Back Yard
Serving Size: 4

Ingredients:

1 cup coconut milk
1 whole shallot, chopped
2 cloves garlic, chopped
1 tablespoon lemongrass, chopped and peeled
1 whole hot chili, chopped
1 tablespoon cilantro, chopped
1/4 cup fish sauce
2 tablespoons palm sugar
1 tablespoon lime juice
1 cup unsalted peanuts, toasted and minced
sriacha, to taste
1 tablespoon peanut butter, to taste

Directions:

With a mortar combine the shallot, garlic, lemongrass, chile and cilantro gradually adding 1-2 tablespoons of water. In a skillet over direct heat, heat the oil. Add the paste and saute until fragrant about 2 minutes. Stir in coconut milk and simmer till thickened, about 10 minutes. Add fish sauce, palm sugar, lime juice, peanut butter, sriacha and peanuts. Cook till sauce thickens 5-7 minutes.

Sweet Rice

Recipe By: Chef JJ’s Back Yard
Serving Size: 4

Ingredients:

2/3 cups glutinous rice, such as jasmine
1/3 cup coconut milk
1/6 cup granulated sugar
1 1/3 pinch salt
2/3 cups coconut cream
1/3 cup brown sugar
1 1/3 whole mangoes
2/3 teaspoon unsweetened coconut

Directions:

Pour water to a depth of 3 inches into a steamer pan. Line the tray with a 20 inch square of cheese cloth. Drain the rice and spread in the lined tray. Place train in steamer pan and set the steamer over high heat. Bring water to a boil, drape the overhanging cheesecloth loosely over the rice, cover and steam for 20 minutes. Remove the tray and lift out the rice filled cheese cloth packet. Reline tray with clean cheesecloth and invert the half cooked rice back into the steamer tray. Drape the rice with the new cheesecloth, cover and steam over high heat until the rice kernels are tender about 20 minutes longer.

*You can also do this in a rice cooker, just follow the manufacturers directions.

In a saucepan over low heat, combine the coconut milk, coconut cream, both sugars and salt and bring to a low simmer, stirring to dissolve sugar.

Transfer the rice to a bowl. Divide the rice among ramekins, and pour sauce over the top of each one. Serve with sliced mangoes and shredded coconut.

Chicken Cacciatore

Recipe By: Chef JJ’s Back Yard
Serving Size: 12

Ingredients:

12 whole chicken thighs
6 whole chicken breasts with skin and backbone, halved crosswise
2 tablespoons salt, plus more to taste
1 tablespoon black pepper, plus more to taste
1 1/2 cups all purpose flour, for dredging
9 tablespoons olive oil
3 large red bell pepper, chopped
3 whole onion, chopped
9 cloves garlic, finely chopped
2 1/4 cups dry white wine
3 28 ounce can diced tomatoes with juice
2 1/4 cups reduced-sodium chicken broth
9 tablespoons capers, drained
4 1/2 teaspoons dried oregano leaves
3/4 cups fresh basil leaves, coarsely chopped

Directions:

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering until the chicken is just cooked through.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Fabulous Focaccia

Recipe By: Chef JJ’s Back Yard
Serving Size: 1

Ingredients:

2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 cups all purpose flour, possibly more
1 tablespoon kosher salt
1/4 cup olive oil
Cornmeal, for dusting
Toppings:
2 tablespoons olive oil
1 whole onion, diced
2 cloves garlic, minced
10 whole Kalamata olives, pitted and quartered
1/4 cup Parmesan, shredded
1 tablespoon kosher salt
black pepper
2 tablespoons fresh rosemary

Directions:

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

In the meantime, coat a small saute pan with olive oil, add the onion, and cook until the onions caramelize. Preheat grill to 400 degrees F using indirect heat. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake until golden brown.

Vegetable Lasagna

Recipe By: Chef JJ’s Back Yard
Serving Size: 12

Ingredients:

10 1/2 ounces lowfat ricotta
1/2 cup kalamata olive, chopped and pitted
4 1/2 teaspoons fresh thyme, chopped
2 1/4 teaspoons dried basil
2 1/4 teaspoons dried oregano
1 tablespoon garlic, minced
6 cups marinara sauce
1 1/2 lb. whole-wheat lasagna
black pepper, to taste
3 small zucchini, diced
3 small summer squash, diced
1 1/8 cups roasted red pepper, diced
3/8 cups Parmesan, grated

Directions:

Heat grill to 375°F using indirect heat. Mix ricotta cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8″ x 11″ baking dish. Add one layer of lasagna and season with black pepper. Add a layer of zucchini, squash, and red pepper. Dollop spoonfuls of cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.

Recipe By: Chef JJ’s Back Yard
Serving Size: 16

Ingredients:

3/8 cups vegetable oil
1 1/2 lbs. skinless boneless chicken breast
Salt and pepper
1 1/4 tablespoons cumin powder
1 1/4 tablespoons garlic powder
2 red onion, chopped
4 cloves garlic, minced
8 canned chipotle chiles, seeded and minced
2 (28-ounce) can stewed tomatoes
1 teaspoon all-purpose flour
32 corn tortillas
3 cups enchilada sauce
2 cups shredded queso fresco
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions:

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin and garlic powder before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Stir well to combine. Add tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Wrap tortillas in foil and heat until warm. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes at 350 degrees using indirect heat until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.

Fajitas

Recipe By: Chef JJ’s Back Yard
Serving Size: 16

Ingredients:

2 orange, juiced
4 limes, juiced
1/2 cup olive oil
4 garlic cloves, roughly chopped
6 chipolte chiles, in adobo sauce
3/8 cups roughly chopped fresh cilantro leaves
2 teaspoons ground cumin
2 teaspoons salt
4 1/2 lbs. skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
4 red bell peppers, thinly sliced
2 large onion, thinly sliced
Lime juice, olive oil, optional
24 flour tortillas, warm
Guacamole
salsa

Directions:

In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat grill to about 350.

Drain the marinade from the beef. Lightly oil the grill. Season liberally with salt and freshly ground black pepper. Cook for 4 minutes on each side and then transfer to a cutting board and let rest.

Once the beef is off the grill and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

While the peppers and onions are cooking, wrap tortillas in foil, and grill for a few minutes to heat.

Thinly slice the steak against the grain on a diagonal.

Guacamole

Recipe By: Chef JJ’s Back Yard

Ingredients:

5 ripe Hass avocados
3 to 4 limes, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil

Directions:

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.

Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving.

Mexican Pork Chili

Recipe By: Chef JJ’s Back Yard
Serving Size: 12

Ingredients:

4 1/2 lbs. boneless pork shoulder
Kosher salt and freshly ground black pepper
4 1/2 teaspoons toasted fennel seeds, ground
13 1/2 teaspoons ground cumin
Extra-virgin olive oil
22 1/2 whole tomatillos, husked
4 1/2 poblanos
3 white onions, quartered
6 garlic cloves, peeled
1 1/2 bay leaf
3 limes, halved
1 1/2 big bunch fresh cilantro
1 1/2 quart low-sodium chicken stock
1 1/2 cups masa harina, to tighten it up

Directions:

Preheat grill to 325 degrees F.

Season the pork shoulder with salt, pepper, fennel and cumin. Take a large roasting dish and place over medium-high heat. Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the outside, 3 to 4 minutes per side. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork shoulder. Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper. Cover the whole tray with aluminum foil and roast using indirect heat for 2 to 2 1/2 hours until the pork is falling apart. Remove from grill, set the pork aside and pull apart. Rake all the other ingredients into a blender (a bit at a time) with the bunch of fresh cilantro and process until smooth. Pour into a large Dutch oven. Set over medium heat and add chicken stock. Bring to a simmer and whisk in masa harina to thicken the sauce up. Fold in shredded pork shoulder and season with salt and pepper to finish.

Tres Leche Cake

Recipe By: Chef JJ’s Back Yard
Serving Size: 16
Yield: 1 13×9 dish

Ingredients:

Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract

Directions:

Preheat the grill to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake using indirect heat for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.