Steak Tartare

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

Ingredients:

1 1/2 heads cauliflower florets
3 tablespoons olive oil
1 1/2 teaspoons dried marjoram
3/8 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.

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.

Here are the recipes from the Thai class.  Please keep in mind that Chef JJ may have made a few minor changes, and don’t be afraid to make some of your own, happy grilling!

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.

Here are the recipes from our Italy class.  Please keep in mind that Chef JJ may have made a few minor changes…. please don’t hesitate to make a few of your own!  Happy grilling!

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.

Chicken Enchiladas

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.

Breakfast Burritos

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

3 large potato, peeled and cut into 1/3-inch dice

12 (9-to 11-inch) flour tortillas

21 Mexican chorizo, casings removed

12 whole eggs

1 tablespoon water

3 tablespoons olive oil

3 cups Monterey Jack, coarsely grated

3 avocado, sliced

salsa, as desired

Directions:

Preheat grill to 350°F.

Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.

Wrap tortillas tightly in a large sheet of foil and warm in grill until heated through, 10 to 15 minutes.

Meanwhile, cook chorizo in an 8-inch heavy skillet over direct heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato, keep stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.

Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over direct heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.

Fluffy Vanilla Cinnamon French Toast with Bananas & Almonds

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

12 large Eggs

2 cups lowfat milk

1 1/2 teaspoons vanilla extract

2 teaspoons cinnamon

24 slices sourdough French bread (3/4-1″ thick)

Margarine

12 large bananas

Powdered sugar

1/2 cup almonds, finely chopped

Directions:

Whisk together eggs, milk, vanilla and cinnamon until light and frothy. Dip bread slices in egg mixture and place on greased baking pan. Pour any leftover mixture over bread slices; cover and refrigerate overnight.

Next day, heat butter in a cast iron skillet, add bread one slice at a time and cook until light brown and crispy. Slice bananas over top, sprinkle with powdered sugar and garnish with chopped almonds.

Here are the recipes from our Jamaican class.  Please keep in mind that Chef JJ may have made a few minor changes… and don’t be afraid to make your own!  Happy grilling!

Beef Patties

Recipe By: Chef JJ’s Back Yard

Serving Size: 8

Ingredients:

INGREDIENTS – Pastry:

3 cups flour

2/3 cups ice cold water

2/3 cups melted butter

2/3 cups shortening

1 1/4 tablespoons salt

1 1/4 tablespoons of baking powder

1 1/4 tablespoons of curry powder medium hot

1 1/4 tablespoons on turmeric or 1 drop of annotto

INGREDIENTS – Meat

1 1/4 pounds ground beef

1 1/3 whole medium onion

5 1/3 whole scallion

2 2/3 whole fresh thyme

2/3 cups breadcrumbs

1 1/3 whole scotch bonnet pepper

2 2/3 cloves garlic

1 1/3 cups water

1 teaspoons salt

1 teaspoons pepper

1 teaspoons paprika

2/3 teaspoon sugar

1 teaspoons nutmeg

Directions:

Sieve flour.

Stir in baking powder, curry powder, salt and turmeric.

Work the butter and shortening in with fingertips until mixture resembles breadcrumbs.

Slowly drizzle in the water until the mixture has a dough-like consistency (it should only be slightly sticky)

Roll the dough in to a ball.

Wrap in cling film and place in the fridge for 1 hour.

COOKING INSTRUCTIONS – Meat Filling:

Cut onion and scallion in to fine pieces.

Fry gently, so they do not quite have time to brown.

Add meat, thyme, garlic, peppers (finely chopped), salt, pepper, paprika, sugar and nutmeg.

Fry until mixture is fairly dry, drain off excess fat if necessary.

Add water and breadcrumbs, cook until the mixture has a thick, saucy texture.

Combining the pastry with the filling:

Roll the pastry on a floured board until it is about 1/8 of an inch thick.

Cut as many circles (about the size of a saucer) out of the dough as you can.

Place 1 tablespoon of the filling on one side of each pastry circle.

Moisten the edges of each patty with water and fold pastry over to make a crescent shape. Seal the edge of each patty by crimping with a fork.

Preheat grill to 375 on indirect heat. Place patties on grill rack and cook for 35 minutes (or until golden brown).

Serve patties either hot or cold. If you have any modifications to make this recipe more delicious then feel free to leave a comment.

Curried Coconut Shrimp

Recipe By: Chef JJ’s Back Yard

Serving Size: 10

Ingredients:

Salt and freshly ground pepper for seasoning

1/4 cup olive oil

2 lbs. shrimp, cleaned, peeled, and deveined

2 cloves garlic, finely chopped

1 whole red bell pepper, seeded and finely chopped

1 whole Scotch bonnet chile, seeded and finely chopped

1 tablespoon mild curry powder

2 cups coconut milk

1 fresh cilantro, leaves only, finely chopped,

Directions:

To make the shrimp, pour the 1/4 cup oil into a heavy-based saucepan or skillet over a medium heat. Toss in the shrimp, garlic, bell pepper, and chile and cook for about 3 or 4 minutes. Add the curry powder. Stir well and cook for a further minute, then add the coconut milk. Season with salt to taste, and continue cooking, stirring constantly, until the sauce is reduced and thick, about 10 minutes. Stir in the cilantro and remove from heat.

You can also grill the shrimp in a grilling basket, and toss them in the coconut curry sauce.

Gizzada

Recipe By: Chef JJ’s Back Yard

Serving Size: 8

Ingredients:

1 cup flour

6 Tablespoons butter

1 Tablespoon sugar

2 Tablespoons milk

For the filling:

1 cup grated coconut, fresh or packaged

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon almond extract

2 teaspoons water

1/2 teaspoon lime juice

Directions:

Combine all ingredients into a mixing bowl and mix to form dough.

Roll out dough on floured surface with a rolling pin into a thin sheet.

Cut into rounds (with knife or cookie cutter) and fit them into greased muffin tins.

For filling:

Mix all ingredients in a mixing bowl.

Fill the pastry bases all the way to the top

Bake at 350 on indirect heat for 15 minutes or until pastry is golden brown.

Jamaican Jerk Rub

Recipe By: Chef JJ’s Back Yard

Yield: 1 1/2 cup

Ingredients:

1/2 cup ground allspice berries

1/2 cup packed brown sugar

6 to 8 garlic cloves

4 to 6 Scotch bonnet peppers

1 tablespoon ground thyme or 2 tablespoons thyme leaves

2 bunches green onions

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Salt and pepper to taste

2 1/3 pounds pork shoulder

Directions:

Put everything in a food processor and blend until smooth. You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.)

Bourbon Pecan Cupcakes

Recipe By: Chef JJ’s Back Yard

Serving Size: 16

Yield:

Ingredients:

Nonstick vegetable oil spray

1 cup all purpose flour

1/2 cup cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

3/4 cup bourbon candied pecans, coarsely chopped

1/2 cup unsalted butter, room temperature

1 cup brown sugar, packed

2 large eggs, room temperature

5 1/4 tablespoons sour cream

1 teaspoon vanilla extract

3 cups powdered sugar

1 cup butter, room temperature

1 teaspoon vanilla

1 tablespoon whipping cream

Directions:

Preheat grill to 350°F on indirect heat. Spray muffin pans generously with nonstick spray.

Whisk both flours, baking powder, baking soda, and sea salt in medium bowl. Stir in chopped pecans. Beat butter in large bowl until smooth. Add brown sugar; beat until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating to blend between additions. Beat in sour cream and vanilla. Add dry ingredients; beat on low speed just to blend. Divide batter among muffin cups.

Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool in pan for 15 minutes. Remove from pan and serve.

For the icing:

Whip butter until light.  Add powdered sugar and vanilla.  Mix in heavy cream by hand until desired thickness.

DO AHEAD Can be made 8 hours ahead. Cover; store at room temperature.

Bourbon Candied Pecans

Recipe By: Chef JJ’s Back Yard

Serving Size: 8

Ingredients:

1 cup pecan, halved

1/2 cup bourbon

10 2/3 teaspoons brown sugar

1 cup raw sugar cane

Directions:

Over medium high heat, reduce the pecans in bourbon with brown sugar until a light caramelization takes place.

Cool for a few minutes.

Toss in cane sugar until completely coated.

Here are a few Winter recipes to try this holiday season.  Please keep in mind that Chef JJ may have made a few minor changes; don’t be afraid to make some changes of your own!

Buffalo Chicken Dip

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

4 1/2 teaspoons vegetable oil

4 whole shallot, chopped

3/4 cup mayonnaise

3/4 cup sour cream

6 ounces blue cheese, room temperature

5 ounces unsalted butter

1 ounce bbq sauce

3 ounces hot sauce

1 tablespoon cayenne pepper

1/3 teaspoon white pepper

1/3 teaspoon black pepper

granulated onion

granulated garlic

3 whole chicken breast, picked clean

1-2 whole baguette

2 cups olive oil, plus more if needed

Directions:

Melt butter over a very low flame, breaking it down with a spatula.  When butter is cut down to 3-4″ pieces, lower or cut off flame and use a wire whip to blend in remaining pieces and achieve a thick sauce consistency.  Butter should be cool to the touch.

Combine bbq sauce and dry ingredients and combine with a wire whip until the mixture is like a paste.  Then combine with the melted butter.

Combine the hot sauce with the other ingredients about one cup at a time using a wire whip, slowly.

Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.

Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots and buffalo sauce. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve dip chilled or at room temperature.

Slice baguette and dip in olive oil.  Grill until crispy or desired doneness.

Flank Steak with Pepper Salad

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

1 whole fennel, center core removed, fine julienne

2 whole red peppers, roasted, julienne 1/4″ x 2″

2 tablespoons italian parsley, minced

1/2 whole red onion, 1/8″ thick rings

9 ounce seasoned rice vinegar

3 pounds flank steak

watercress, stems removed

Directions:

Mix first 3 ingredients together.

Toss onions and vinegar together and marinate at least 8 hours or overnight. Toss onions every now and then to evenly marinate all onions.

Serve with flank steak and watercress

Twice Smoked Potatoes

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

6 whole Yukon gold potatoes

4 1/2 teaspoons canola oil

Garlic salt, to taste

3 ounces sour cream

6 ounces cheddar cheese, shredded

3/8 cups bacon bits

1 1/2 whole green onion, sliced thin

salt, to taste

black pepper, to taste

3/8 stick butter

Directions:

Preheat the grill to 350 degrees F.

Wash the potatoes, rub them down with the oil, sprinkle generously with garlic salt, and poke a couple of holes in them. Bake the spuds until tender, about 1 hour. Remove the potatoes and cut them in half lengthwise. Carefully remove the pulp to a bowl and place the skin halves in an aluminum pan. Add the sour cream, cheese, butter and salt, pepper to the potato pulp and smash together with potato masher. Stuff the reserved potato skins with your mash and sprinkle additional cheese on top (some folks like to add the bacon bits, too). Put them into the grill for 30 minutes and then serve.

Here is the recipe for the sauce Chef JJ used for his Asian ribs.  Please keep in mind that he may have made a few minor changes!

Teriyaki Sauce

Recipe By: Chef JJ’s Backyard

Yield: 1 cup

Ingredients:

1/2 cup soy sauce

2 teaspoon dark sesame oil

2 whole oranges, juiced

2 tablespoon honey

2 tablespoon ginger, peeled and minced

1/2 cup scallion, chopped

2 teaspoon garlic, minced

2 teaspoon sesame seeds, toasted

Directions:

Combine all ingredients in a large bowl. Refrigerate for 1 hour. May also be used as a great marinade for chicken, shrimp or beef, or as a mop sauce for ribs.

Grilled Sweet Potatoes with a Garlic Chipotle Dip

Recipe By: Chef JJ’s Backyard

Serving Size: 12

Ingredients:

2 cups mayonnaise

8 medium sweet potato, cut lengthwise into strips

4 cloves garlic, unpeeled

2 tablespoons olive oil

1.33 tablespoons steak seasoning

1/4 cup chipotle chile canned in adobo, finely chopped

Directions:

Preheat the grill to medium hot.

Wrap the garlic in foil and grill it for 12 minutes, turning once. Peel and smash the cloves. Mix the garlic, chipotle, and mayonnaise in a bowl.

Coat the sweet potatoes with oil and sprinkle on the steak seasoning.

Grill the potato wedges for 8 minutes or until tender and golden brown, turning them once.

Serve the potatoes with the garlic chipotle mayonnaise.