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	<title></title>
	<link>http://www.chefjjs.com</link>
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	<item>
		<title>Steak Class</title>
		<description><![CDATA[Balsamic &#38; Parmesan Roasted Cauliflower

Recipe By: Chef JJ&#8217;s Back Yard
Serving Size: 8
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 [...]]]></description>
		<link>http://www.chefjjs.com/2010/03/10/steak-class-2/</link>
			</item>
	<item>
		<title>All About Fish Class</title>
		<description><![CDATA[ Mustard Sauce
Recipe By: Chef JJ&#8217;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&#8217;s Back Yard
Serving Size: 8
Ingredients:
6 whole sweet potatoes
5 tablespoons unsalted butter, room temperature
2 tablespoons [...]]]></description>
		<link>http://www.chefjjs.com/2010/03/03/all-about-fish-class/</link>
			</item>
	<item>
		<title>Pizza Class</title>
		<description><![CDATA[A few things to keep in mind for pizza dough.  You can always add more water if the dough is dry, BUT you can not take it out if you add too much.  One way to tell if the dough has been kneaded enough, is to pull off a piece of dough, and [...]]]></description>
		<link>http://www.chefjjs.com/2010/02/26/pizza-class/</link>
			</item>
	<item>
		<title>Ribs Class</title>
		<description><![CDATA[ Spicy BBQ Sauce
Recipe By: Chef JJ&#8217;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 [...]]]></description>
		<link>http://www.chefjjs.com/2010/02/17/ribs-class/</link>
			</item>
	<item>
		<title>Cauliflower and Cheddar Soup</title>
		<description><![CDATA[Cauliflower and Cheddar Soup
Recipe By: Chef JJ&#8217;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 [...]]]></description>
		<link>http://www.chefjjs.com/2010/02/13/cauliflower-and-cheddar-soup/</link>
			</item>
	<item>
		<title>Egghead 101 Class</title>
		<description><![CDATA[ Kale &#38; Potato Hash
Recipe By: Chef JJ&#8217;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 [...]]]></description>
		<link>http://www.chefjjs.com/2010/02/13/egghead-101-class/</link>
			</item>
	<item>
		<title>Steak Class</title>
		<description><![CDATA[Steak Tartare
Recipe By: Chef JJ&#8217;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 [...]]]></description>
		<link>http://www.chefjjs.com/2010/02/03/steak-class/</link>
			</item>
	<item>
		<title>Thai Class 1/23/10</title>
		<description><![CDATA[Here are the recipes from the Thai class.  Please keep in mind that Chef JJ may have made a few minor changes, and don&#8217;t be afraid to make some of your own, happy grilling!
Chili Shrimp
Recipe By: Chef JJ&#8217;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 [...]]]></description>
		<link>http://www.chefjjs.com/2010/01/28/thai-class-12310/</link>
			</item>
	<item>
		<title>Italy Class 1/16/10</title>
		<description><![CDATA[Here are the recipes from our Italy class.  Please keep in mind that Chef JJ may have made a few minor changes&#8230;. please don&#8217;t hesitate to make a few of your own!  Happy grilling!
Chicken Cacciatore
Recipe By: Chef JJ&#8217;s Back Yard
Serving Size: 12
Ingredients:
12 whole chicken thighs
6 whole chicken breasts with skin and backbone, halved crosswise
2 tablespoons [...]]]></description>
		<link>http://www.chefjjs.com/2010/01/16/italy-class-11610/</link>
			</item>
	<item>
		<title>Mexican Class Recipes 1/12/10</title>
		<description><![CDATA[ Chicken Enchiladas

Recipe By: Chef JJ&#8217;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 [...]]]></description>
		<link>http://www.chefjjs.com/2010/01/14/mexican-class-recipes-11210/</link>
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