Chef Josef Keller created the recipes on these pages and shares them here for you to make in your home kitchen.
Serves 2 - 3
Ingredients:
10 oz Pork tenderloin
1 tsp Chef Josef’s Original Seasoning blend
1 Tbsp Olive Oil
Instructions:
Season Pork tenderloin with Chef Josef’s Original Seasoning blend, brush on Olive oil and let sit at room temperature for 1 hour.
Place the Pork in an iron skillet or roasting pan, and roast on high heat at first, 475˚, until brown.
Then finish at 350˚ until internal temperature reaches 145˚.
Serves 2
Ingredients:
2 8oz New York Steaks
½ lb fingerling potatoes
2 Roma Tomatoes, cut in half lengthwise
½ lb Zucchini, sliced lengthways in half
1 medium Onion, sliced across into 4 slices
2 Tbsp Olive oil
Worcestershire sauce
1 tsp Chef Josef’s Original Blend
2 tsp Chef Josef’s Garlic Herb Blend
Instructions:
Season Steaks with the Original seasoning blend, add 4 splashes of Worcestershire sauce and 1/2 Tbsp olive oil onto the steaks.
Let sit for at least 1/2 hour at room temperature (it is ok to marinate it for a couple of hours or
overnight in the refrigerator).
Vegetables
Par boil Potatoes until halfway done.
Cut vegetables.
Drizzle Oil and Garlic Herb Blend on all veggies.
Allow to sit at room temperature for 1/2 hour. The vegetables and the steaks are happy to sit and marinate together.
Grilling
Preheat Grill until it reaches 475˚ to 500˚.
Place vegetables and Steak on the grill.
Turn as soon as you have a good mark on both steaks and veggies.
Cook Vegetables until done to your liking.
Opening and closing the lid of the grill helps you to control your heat.
Temperatures and approximate Timing for Steak:
Rare -125˚, cook 2 to 3minutes each side
Medium Rare - 135˚, cook 4 to 5 minutes on each side
Medium – 145˚, cook 6 to 8 minutes on each side
Well done - 160˚, cook 8 to 10 minutes on each side
Let sit for 5 Minutes before serving.
Makes: 8 - 10 Sliders. See the video in the lower page.
Ingredients:
2 lbs Pork shoulder
2 tsp Chef Josef’s Barbecue Blend
2 Tbsp Olive Oil
1 Tbsp Molasses
Extra Chef Josef’s Barbecue Blend for shredded pork to taste
small Buns for sliders
Instructions:
Rub Barbecue Blend on pork
Let sit at room temperature for 30 minutes.
Preheat oven to 450˚
Sear Pork shoulder on top of Stove in roasting pan until it is browned on all sides.
Place roasting pan in middle of oven and roast for 25 Min at 450˚.
Reduce temperature to 300˚ for 2 hours.
Add 2 cups of Water to pan and reduce temperature to 275˚.
Roast for 2 hours.
Reduce temp to 250˚, add 2 more cups of water.
Roast for 1 more hour.
Meat should shred easily.
Let sit for 30 to 45 minutes.
Shred meat into a bowl.
Add liquid from roasting pan if more moisture is needed and mix with shredded meat.
Add more of Chef Josef’s Barbecue Blend if you like.
(For extra flavor add Mustard and Brown Sugar into the meat.)
Serves 4 - 6
Ingredients:
4 pounds prime rib roast
¼ c unsalted butter, softened
1 tsp Chef Josef’s Garlic Herb Blend
1 tsp Chef Josef’s Original Blend
Instructions:
Place rib roast on a plate and bring the room temperature, about 2 - 3 hours
Preheat oven to 475˚ for 20 minutes.
Combine butter and Chef Josef’s Garlic Herb Blend in a bowl and mix until well combined. Spread the mixture evenly over the entire roast. Then rub the roast with the 1 tsp Chef Josef’s Original blend.
Roast the prime rib in the preheated oven for 20 minutes.
Leave the Prime rib in the oven with door closed, and turn the oven down to 145˚ for 2 hours.
Remove roast from the oven, slice and serve. It will be perfectly browned, medium rare and succulent.
Serves 2
Ingredients:
12 oz. Pork Tenderloin
1 tsp Chef Josef’s Original Blend
1 Tbsp olive oil
Preheat oven to 450˚.
Season tenderloin with oil and seasoning blend.
Roast the pork in oven until internal temperature reaches 160˚, about 20 min.
Remove from oven and let sit for 5 minutes before serving.
Chanterelle Mushroom Sauté
2 cups sliced Chanterelle mushrooms (you can use any other mushroom)
½ cup chopped green onion
¼ cup chopped red onion
1 Tbsp olive oil
1 Tbsp chopped parsley
1 Tbsp chopped basil
½ tsp of Chef Josef’s Garlic Herb Blend
Sauté onions in skillet with olive oil until translucent.
Add Mushrooms and remaining ingredients to onions and Sauté for 2 minutes.
Serves 4
Ingredients:
4 small Lamb Shanks, 3/4 lb each
Or 2 large shanks at 1.5 lb each
2 tsp of Chef Josef’s Original seasoning blend
2 Tbsp Olive oil
1 Tbsp Butter
¼ cup chopped Garlic
1 medium Onion, chopped
2 cups chopped Carrots
1 cup chopped Celery
1 cup sliced Fennel bulb
¼ cup chopped Parsley
2 twigs Rosemary
2 Tbsp Tomato paste
2 cups Beef broth
1 can 15 oz. tomato sauce
2 cups red wine
Preheat oven to 375˚
Season Lamb Shanks with Chef Josef’s Seasoning blend.
Braise Shanks on all sides until lightly brown in Roasting pan or Cast-iron pan.
Remove shanks from roasting pan.
Add butter to roasting pan, and glaze onion and garlic until lightly brown.
Mix tomato paste with onion and garlic.
Add all other ingredients.
Bring to a simmer.
Add Lamb Shanks.
Place in middle of oven and braise at 375˚ for 2 to 3 hours.
Meat should come off bone easily.
Serves 2
Ingredients:
1 – 6 bone Rack of Lamb, trimmed and frenched
1 tsp Chef Josef’s Original or Garlic Herb Seasoning Blend
2 Tbsp Olive oil
1 Tbsp Dijon mustard
½ cup Panko
Preheat oven to 450˚.
Season lamb with seasoning blend.
Heat oil on high in iron skillet.
Place the rack of lamb in the skillet and brown dark on all sides.
Remove lamb from skillet.
Brush mustard onto the lamb.
Cover generously with Panko.
Place the lamb back in the skillet and place in the middle of the oven.
Roast until done:
Medium - 150˚
Medium rare – 140˚
Let sit for 3 to 5 minutes.
Slice and serve.
Serves 6
Ingredients:
5 pd bone-in beef short ribs, cut crosswise into 2” pieces
2 tsp Chef Josef’s Original Seasoning Blend
2 Tbsp Olive Oil
3 medium onions, chopped
3 medium carrots, chopped
2 celery stalks, chopped
1 Tbsp tomato paste
1 full bottle red wine
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 springs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low salt beef stock
Preparation:
Preheat oven to 350˚.
Season short ribs with Chef Josef’s Seasoning Blend. Heat oil in a large sauté pan at medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a Roasting Pan or Dutch oven, Pour off all but 3 tablespoons drippings from pan.
Add onions, carrots and celery to roasting pan and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste, cook, stirring constantly until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover and transfer to oven.
Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon the fat from surface of the sauce and discard: Season sauce to taste with Chef Josef’s Original Seasoning Blend. Serve with polenta or mashed potatoes with sauce spooned over, and a fresh salad.
* To test if the ribs are done, pull on a bone. It should slide out freely.
Serves 2
2 New York steaks, 10 oz each
Marinade:
3 Tbsp olive oil
1 tsp Chef Josef’s Original seasoning blend
Splash - Worcestershire Sauce
Marinate all ingredients for a minimum of 30 minutes. Grill on a hot grill to desired temperature.
Medium rare - 130˚
Medium - 150˚
Well done - 165˚
To make an easy dinner, marinate some vegetables at the same time, see above recipe.
Serves 4
Ingredients:
1 pound ground turkey
½ tsp Chef Josef’s Original blend
½ tsp Chef Josef’s Barbeque blend
2 Tbsp panko or breadcrumbs
1 Tbsp olive oil
8-12 Bocconcini Mozzarella balls
Preheat grill to 425˚
Mix turkey, seasonings and panko together.
Form 4 patties.
Sprinkle the olive oil on top of the patties.
Place patties on the grill, cover and cook for 5 minutes.
Flip patties and place the Mozzarella balls on top, finish cooking until done (5 to 7 minutes).
Summer Salad
Serves 4
4 portions of lettuce
2 medium tomatoes
1 medium fennel
4 radishes
3 Tbsp fresh, chopped basil
Dressing
4 Tbsp olive oil
1.5 Tbsp balsamic vinaigrette
1 tsp Worcestershire Sauce
1/2 tsp Chef Josef’s Tarragon Citrus or Lemon Dill blend
Mix all ingredients, toss and serve salad.
(Dressing can be made ahead of time and refrigerated).
Serves 4 people
INGREDIENTS:
1 ½ lbs pork tenderloin
1 tsp Chef Josef’s Original Seasoning Blend
2 Tbsp olive oil
1 tsp Worcestershire sauce
Fresh rosemary or thyme
Marinade pork for 20 min in seasonings and olive oil
Preheat outdoor grill to 450˚
Place pork on grill.
Mark on all sides with the lid closed for 3 min each.
Reduce heat to 375˚.
Finish cooking to your liking, medium to medium rare
125˚ - medium rare
140˚ - medium
160˚ - well done, still slightly pink
Serves: 4
1lb. ground lamb meat
8 oz lean ground beef
¼ cup chopped red onions
1 medium chopped garlic glove
1 whole egg
2 Tbls panko or bread crumbs
1 tsp Chef Josef’s Original Seasoning Blend
2 splashes Worcestershire sauce
1 tsp olive oil
Mix all ingredients well. Form into 4 patties.
When ready to grill or pan sear,
Preheat grill or skillet to a hot temperature.
Place burgers on the grill and cook to desired temperature.
These burgers taste best at medium to medium rare.
If Lamb is not available, substitute ground turkey, or ground beef.
I like to use French bread as a bun.
Serves 4 people
1 ½ lb pork tenderloin
1 tsp Chef Josef’s Original Seasoning Blend
2 Tbsp olive oil
1 tsps. Worchester sauce
2 Fresh sprigs of rosemary or thyme
Marinade Pork for 20 minutes in spices and olive oil
Preheat BBQ to 450˚
Place pork on BBQ grill.
Mark on all sides with the lid closed for 3 min each side.
Reduce heat to 375˚
Finish cooking to your liking.
For those of you who like to use a Meat thermometer, here are some readings:
125˚ medium rare
140˚ medium
160˚ well done, still slightly pink
Serving suggestion: You can grill cauliflower and sweet potatoes, too! Just add olive oil and your favorite seasoning blend.
