top of page
This site was designed with the
.com
website builder. Create your website today.Start Now

Chef Jeff Recipes

Ingredients

 

  • 3lbs-Jumbo lump crab meat

  • 1 doz-Cage free farm eggs

  • 6oz-Mayonnaise

  • 4oz-Sour cream

  • 4oz-Dijon mustard

  • 6oz-Smoked barbeque sauce

  • 4ea-Red & green bell peppers

  • 12ea-Jalapeno peppers

  • 5ea-Red onions

  • 3 bunches-Fresh cilantro

  • 8ea-Mayer Lemons*for zest and juice

  • 2-boxes-Ritz crackers

  • Kosher salt*

  • Fresh cracked black pepper*

Ingredients

 

Saffron Rice

  • 2 Cups of water

  • Pinch of saffron

  • I Cup of rice

  • 1 Bay leaf 

  • Sprig of Tyhme

 

 

Ingredients

 

  • 6ea-Organic free-range chicken parts, breast, drumsticks and thighs

  • 3 heads-Organic Whole cauliflower

  • 4ea-Yellow onions

  • 12ea-Organic russet potatoes

  • 3 bunches-Fresh thyme

  • 2 bunches-Fresh Italian parsley

  • 4lbs-Fresh market sweet green peas in the pod

  • 4 bags-Un-salted Kettle potato chips

  • 2 jars-Dijon mustard

  • 2lbs-Organic un-salted butter

  • 1qt-2% milk

  • 2 ½ lbs-Organic all purpose flour

  • 6oz-Cayenne pepper powder

  • 6oz-Garlic powder

  • 6oz-Onion powder

  • 16oz-Kosher salt

  • 2 mills-Fresh cracked black pepper

 

Jeff's Famous Crab Cakes

 

Jeff's Seafood Medley

 

Oven Country Fried Chicken
California Style Succotash

 

Ingredients

 

  • 15 heads-Fresh organic yellow corn on the cob

  • 5lbs-Fresh fava beans

  • 8ea-Shallots

  • Jalapeno peppers

  • 12ea-Roma tomatoes

  • Fresh thyme

  • Fresh Italian parsley

  • 8 blubs-Fresh garlic

  • 2lbs-Thick apple wood bacon

  • Un-salted butter

  • Extra virgin olive oil


​

Poached Seafood

  • 2 cups of water

  • 2 cups of clam juice

  • Pinch of Peppercorn

  • Fresh black drum filets

  • Salt and pepper 

  • Lemon slices

  • Bay leaf

  • Fresh parsley

  • Sliced leeks

  • Fresh shrimp

  • Clams in the shell 

  • Swiss chard

  • Garlic

 

 

Beet Salad

  • 1 red beet

  • 1 golden beet

  • Olive oil

  • Salt

  • Watercress

  • Red onion

 

 

Super Supper Turkey

Ingredients

 

  • 2 small Turkey Breasts (about 1 lb. each)

  • 2 T chopped fresh Thyme

  • 1 1/2 T minced fresh Garlic

  • 1 1/2 T chopped Parsley

  • 1/3 cup Olive Oil

  • 1 1/2 tsp Salt

  • 3/4 t Black Pepper

  • 1 cup Celery, diced

  • 2 cups Onion, diced

  • 1/2 cup Chicken Stock

  • 1 cup Carrots

  • 2 fresh Bay leaves

  • 2 T Butter

 

        Combine thyme, parsley, garlic, olive oil, salt and pepper in a bowl. Rub all over turkey breasts and under skin. Let marinate until ready to bake, up to 24 hours. Cook onions, celery, & carrots, in sauté pan with olive oil until golden brown. Add bay leaf and season with salt and pepper.

           

        Place a wire rack onto a baking sheet. Make pockets of aluminum foil for each turkey breast. In each foil pocket, place 1/2 of the cooked vegetables, 1 bay leaf and 1/4 cup chicken stock. Place one breast on veggies in each pocket and dot with 1 T butter. Bake at 375 F for 35-45 minutes.  

Super Supper Brussel Sprouts

Ingredients

 

  • 4 cups Brussels Sprouts, blanched

  • 1 1/2 cups Applewood Smoked Bacon, diced

  • 1/2 cup Red Onion, diced

  • 2 tsp Garlic

  • Freshly Ground Black Pepper

 

      In cast iron sauté pan, render bacon over medium low heat, for about 8 minutes, until almost crispy. Add diced Red Onion and cook until soft, about 3-5 minutes.

       Add Brussels sprouts and cook until fork tender.
        Add Garlic and cook about 3 minutes. Season with freshly ground Black Pepper. 

 

 

Ingredients

 

  • 4 cups Sweet Potatoes, roughly chopped to 1 inch pieces

  • 1 tsp Salt

  • 3 T Organic Brown Sugar

  • 2 tsp Cinnamon, freshly grated

  • 1 tsp Nutmeg, freshly grated

  • 2 T Butter

 

         Place potatoes in a pot with 4 quarts of water. Boil until fork tender, about 10-12 minutes. Strain off liquid, reserving a cup.
        Mash potatoes in a bowl with brown sugar, cinnamon, nutmeg, and butter. Season to taste with salt and more grated cinnamon and nutmeg. 

Ingredients

 

  • 2T Canola Oil  

  • 1/4 cup Bacon, diced

  • Add 1 pinch Parsley

  • Add 1/4 cup Yellow Onion, diced

  • Salt and black pepper

  • 1 cup Sweet Potato, diced

  • 1 cup Russet Potato, diced

  • 2T Elephant Garlic, minced

 

      Heat oil in a cast-iron skillet over medium high heat. Add bacon and render until most fat has cooked off. Add parsley and onion and cook until caramelized. Add potatoes, garlic, salt, and pepper. Saute until tender.

       Top with one farm fresh egg, sunny side up, and freshly shaved pecorino cheese.

Sweet Potato Hash
Super Supper Sweet Potatoes 
Super Supper Kale

Ingredients

 

  • 1 gal Kale, washed and torn

  • 1 cup Red Onion, julienned

  • 1 T Garlic

  • 1 tsp Salt

  • 1/2 tsp ground Black Pepper

  • 2 cups Vegetable Stock

  • 2 T Olive Oil

 

       Heat Olive Oil in large sauté pan, add Red Onion and cook until soft. Add Kale in batches with stock to soften. Continue to add Kale with stock as it wilts down, until all Kale is in the pan.
        Season with salt and pepper. Continue cooking until tender, re-season if needed. 

Ingredients

 

  • 1 cup Pineapple, diced

  • 1 cup Granny Smith, diced

  • 1/4 cup Carrot Juice

  • 1/4 cup Almond milk

  • 1/4 cup Spinach, packed

  • 1/4 cup Kale, packed

  • 1/4 cup Blueberries

  • 1T Cinnamon

  • 1/2 cup plain Greek yogurt

  • 1/4 cup Raspberries.

 

          Blend, enjoy!

Breakfast Smoothie

Ingredients

 

  • 2 slices Meatloaf, seared on both sides

  • Pesto

  • 2 small Red Onions, julienned and caramelized

  • 1 small bunch Chives, chopped

  • 2 slices Cheddar Cheese

  • 1/2 Tomato, sliced

  • 4 slices crusty bread

  • 2 Fried eggs

 

        Assemble sandwich: Spread pesto on both sides of bread. Layer with desired amount of caramelized red onions, chives, cheddar cheese, tomato and meatloaf. Top with fried egg and close with a slice of bread.  

 

Meatloaf Sandwich

Ingredients

 

  • 2 cups Spinach leaves

  • 1/2 Tomato, sliced

  • 2 T Herb Vinaigrette

  • 1/4 Red Onion, thinly sliced

  • 1/2 Avocado, sliced

  • 2T Elephant Garlic, minced

 

     Toss all ingredients in a large bowl and enjoy.

Breakfast Salad
Beef Tenderloin Sandwich

Ingredients

 

  • 1/4 cup Dijon Mustard

  • 1 T Lemon Thyme, chopped1 T Rosemary, chopped

  • 1 Baguette

  • In a small bowl, combine mustard, lemon thyme, and rosemary.

  • Watercress dressed in Olive Oil, Lemon Juice, Salt and Pepper

  • Creole Tomatoes, sliced

  • 1/2 Beef Tenderloin, sliced

  • 1 Avocado, sliced

 

        Slice baguette in half lengthwise. Spread both sides with mustard spread. Assemble sandwich with watercress, tomatoes, beef tenderloin, and avocado. 

Meatless Bolognese

Ingredients

 

  • COMING SOON!

 

bottom of page