J’s Recipe’s

Working in the professional New York Culinary circuit at places like the Flatotel, Crowne Plaza, Hilton Manhattan East, The London NYC, the Benjamin hotel, and etc. You gain a very large repertoire of recipes and a large amount of food knowledge.  Using ingredients regularly such as chives, kale, roasted bell peppers, Worcestershire sauce,  rice wine vinegar, bourbon, bok choy, scallions, salmon, beets, and the list can go on for hours. These recipes are things I have personally learned from these great institutions. They are full of flavor and when done right and plated appropriately, they will look fantastic!


Salmon Saute

Salmon Sautee

6oz.                                                        Salmon (Fillet)

1/4cup                                                 Beets, roasted (chopped or sliced)

1cup                                                     Salad (Mixed greens, or choice thereof)


1cup                                                      Plain Greek yogurt

3tbsp.                                                   Vinegar (Rice Vinegar, or Cider Vinegar)

1                                                             Cucumber

2cup(s)                                                 Spinach

2tbsp.                                                  Horseradish

1/4cup                                                 Olive oil

To taste                                               Salt & Pepper

-Take the yogurt, vinegar, cucumber, spinach, horseradish, olive oil, salt & pepper, and put into a blender till smooth. Sautee or grill your salmon to desired temperature. Sautee the beets. Mix the salad with the dressing of your choice.


Turkey Wrap

Turkey Wrap

Spinach Tortilla                                                          Turkey Breast, 6 slices

Salad (Spinach, or mixed greens)                              Hummus

Tomatoes                                                                    Avocadoes

-Heat up tortilla. Then add everything into the wrap.

 Garlic Hummus

1/3cup                                                 Garlic Puree

1/2cup                                                             Tahini

1lb.                                                      Garbanzo Beans, (Fully cooked and cooled)

1/4cup                                                 Rice vinegar

To taste                                               Salt & Pepper

-In blender, place all ingredients and blend till smooth. To alter the flavor, remove garlic and or add roasted peppers, or sautéed onions.


Grilled Chicken Cobb Salad


1cup                                                    Iceberg Lettuce (Or romaine lettuce)

1/4cup                                                 Grilled Chicken, chopped

1tsbp.                                                  Cilantro fresh, chopped

1/4cup                                                 Tomatoes, chopped

3slices                                                  Avocado

1/4cup                                                 Feta Cheese (or Fontina)

1                                                              Egg, hard boiled, cut into quarters

1/4cup                                                 Olives (any desired)

1/4cup                                                 Turkey ham, chopped

1/4cup                                                 Ranch dressing

-Mix all ingredients together, enjoy.


Chicken Cilantro Soup


1tbsp.                                                  Olive Oil

1large                                                  White onion, chopped (Spanish onion)

3                                                             Celery stalks, chopped

1tbsp.                                                  Garlic Puree

2tbsp.                                                  Cumin, powder

2tsp.                                                     Paprika

1cup                                                    Corn kernels

1cup                                                    Chicken raw, diced

2cup(s)                                                 Tomato juice

1                                                            Tortilla, cut into strips and baked

1bunch                                                Cilantro fresh, chopped

1                                                             Avocado, diced

To taste                                               Salt & Pepper

-In a large soup pot, put in oil, onions, celery, garlic puree and sautee. Then add your cumin, paprika, chicken, salt & pepper and continue to cook for another 5 minutes. Add the chicken stock and tomato juice, and reduce heat, simmer for 45 minutes. Place into a soup bowl, and add you tortilla and diced avocados.


Beef Skewers with Horseradish Sauce


1/4cup                                                             Roasted Garlic Puree

1/2cup                                                             Sour Cream

2tbsp.                                                  Horseradish

1tbsp.                                                  Syrup

1lb.                                                      Strip Steak, large cubes chop

As needed                                           Olive Oil

1tbsp.                                                  5 spice powder

1tbsp.                                                  Garlic Puree

As needed                                           Salt & pepper

1                                                          Onion large, cut into large chunks

6                                                          Bamboo Skewers


-Combine the roasted garlic puree, sour cream, horseradish, and syrup into a bowl. Marinate the steak chunks in the olive oil, salt, pepper, garlic puree, and 5 spice powder for 2 hours. Skewer the marinated beef and onion chunks. Grill until desired temperature, or sauté over pan.


Black Burger


1lb                                                       Lean Ground Beef (Or Kobe Beef)

1cup                                                    Onion, chopped finely (White or Spanish)

1tbsp.                                                  Salt

1tbsp.                                                  Black Pepper

3tbsp.                                                  Worcestershire Sauce

4                                                          Slices of Cheese (American, cheddar, provolone, etc.)

4                                                          Burger Buns

8                                                          Slices of tomatoes

1                                                          Head of romaine


-In a bowl, mix the beef, onion, salt, pepper, and Worcestershire sauce. Grill or sauté burgers till desired temperature. Toast Burger Buns. Melt the desired cheese of choice over burger. Add tomatoes and lettuce.


J’s Steak Sandwich


8oz.                                                     Strip Steak

1                                                          Baguette

½                                                         White Onion

As needed                                           Olive Oil

As needed                                           Aioli

4                                                          Slices of Pepper Jack Cheese or Provolone

As needed                                           Salt & Pepper

As needed                                           Lettuce and Tomatoes


-Cut the steak into small chunks and season with salt and pepper. Sauté the onions with salt, pepper, and olive oil. Once browned, add the steak and cook fully. Cut the baguette in half and toast it. Spread the Aioli onto the toasted baguette. Put one layer of cheese on each side of the bread and melt. Then add the Steak and onions into the sandwich.




1qt.                                                      Mayo

3tbsp.                                                  Garlic Puree

5                                                          Lemons, juiced

2tbsp.                                                  Basil

1tbsp.                                                  Salt

1tbsp.                                                  White Pepper


-Mix everything into a blender. Use in sandwiches of your choice.


J’s Meatloaf


As needed                                           Butter, unsalted

1cup                                                    Onion, chopped (White or Spanish)

1                                                          Green bell pepper, chopped

1.5lb                                                    Lean Beef, ground

1cup                                                    Tomato Juice

1/2cup                                                 Ketchup

3/4cup                                                 Oats

3tbsp.                                                  BBQ Sauce

1                                                          Egg, whole

2tsp.                                                    Worcestershire Sauce

1tbsp.                                                  A1 Steak Sauce

1tbsp.                                                  Salt

2tsp.                                                    Black Pepper

2tsp.                                                    Garlic Puree


-Sweat the Onions and bell peppers with butter. Then add all the ingredients together. Put in a meatloaf pan, and bake at 350*F for 50 minutes. Mix some ketchup and BBQ sauce and put over the top, and return and bake for an additional 10minutes. Serve with mashed potatoes.


Mashed Potatoes


5                                                                Idaho Potatoes

1/4cup                                                     Heavy Cream

3tbsp.                                                     Butter

2tsp.                                                       Chives, chopped

As needed                                           Salt & Pepper

1tsp.                                                       Garlic Puree

-Peel, cut into quarters and boil potatoes. Once tender mash, and mix the rest of the ingredients together. Garnish with chives.


Beef Tenderloin


1                                                          4-6oz Piece of Beef Tenderloin

As needed                                           Olive Oil

To Taste                                              Salt & Pepper

-Season the tenderloin in olive oil, salt, and pepper. Grill or sauté till desired temperature.


2                                                          Eggplants

½                                                         White onion, chopped

1tbsp.                                                  Garlic Puree

As needed                                           Olive Oil

2tsp.                                                    Rice Vinegar

To Taste                                              Salt & Pepper

-Roast the eggplant in the oven at 325*F for 15-20minutes till soft. Sweat your onions in olive oil, salt and pepper. Remove the skin from the eggplant and add to the sweating onions. Add the garlic puree, and vinegar, and continue to cook for 3 more minutes. Place in a blender and blend till smooth.


1                                                          Bag of Red Lentils

½                                                         Carrot, diced small

½                                                         Celery Stalk, diced small

½                                                         Onion, diced small

To taste                                               Salt & pepper

As needed                                           Olive Oil

-Boil the lentils in salt water for 10minutes, till firm, drain and cool. In a large sauté pan, start to sweat the carrots for 8minutes, then add celery and continue to cook for 6 more minutes, then add the onions and cook for an additional 6 minutes. Then add the lentils, garlic puree, salt, and pepper, and cook for 3 more minutes.


1                                                          Onion, Sliced

1cup                                                    Balsamic Vinegar

1tsp.                                                    Honey

-Place all the ingredients together. Over low-medium heat, reduce till thick.


*Serve the Grilled or Sautéed Tenderloin with the eggplant puree, red lentil mix, and ragu onions.


Strip Steak with Roasted Shallots


8                                                          Shallots, whole and peeled

To Taste                                              Salt & Pepper

As needed                                           Olive Oil

1tbsp.                                                  Butter, unsalted

1tsp.                                                    Garlic Puree

1 ½ cup                                               Veal Stock (Or Beef Broth)

1cup                                                    Cabernet Sauvignon (Or Merlot)

1                                                          10oz Strip Steak

-Mix olive oil, shallots, salt, and pepper together. Wrap the shallots in aluminum foil, and seal it in aluminum foil. Roast in the oven at 350*F for 20-30minutes. Grill or Sauté the steak till desired temperature, let rest. Take your roasted shallots and sauté in butter and garlic. Then add the wine and stock, and reduce over medium-low heat for 20minutes. Put shallots over the steak, and serve with mash.


J’s Grilled Chicken Sandwich


1                                                          French Baguette

2lb                                                       Chicken Breast

As needed                                           Garlic Puree

As needed                                           Salt & Pepper

As needed                                           Olive Oil

1/2cup                                                 Pine Nuts, roasted (Or Almonds)

8oz.                                                     Sundried Tomatoes

1cup                                                    Parmesan, grated

1/2bunch                                             Parsley fresh, chopped.

1                                                          Tomato, sliced

1                                                          Head of romaine


-Cut the Baguette in half and toast till golden brown. Marinate your chicken breast in salt, pepper, olive oil, and garlic for about an hour-24hrs. Grill or sauté your chicken breast, then bake at 325*F for 10minutes or till fully cooked. In a blender or robo coupe, add 2tbsp olive oil, salt, pepper, sundried tomatoes, pine nuts, 1tbsp garlic puree, parmesan, and fresh parsley, and blend till smoothish. Slather the red pesto onto the toasted baguette, place your chicken, tomatoes, and lettuce to your sandwich.


Lemon Pepper Chicken


1+1/3cup                                             Lemon juice, fresh squeezed

1tbsp                                                   Black pepper

1/2cup                                                 Olive Oil

3lb.                                                      French Cut Chicken Breast (Or Just Chicken Breast)

1tbsp.                                                  Thyme fresh, chopped

2tbsp.                                                  Garlic Puree

2tbsp.                                                  Butter, unsalted

3/4cup                                                 White wine (Sauvignon Blanc)

1tsp.                                                    Chicken Base (Or 1/4cup chicken stock)

As needed                                           Salt & Pepper


-Pound all the Chicken Breasts thin. In a bowl mix your cup of lemon juice, black pepper, olive oil, thyme, and 2tbsp. garlic. Marinate your chicken in that mix for 45minutes. Grill or sauté your chicken till fully cooked. In a pot, add your 2tbsp. butter, wine, chicken base (Or stock), salt, and pepper, and reduce till coats the spoon. Pour sauce over cooked chicken.


Greek Omelet





Olive Oil

Salt & Pepper


-Sautee tomatoes. Add eggs and feta, make omelet.


Breakfast Wrap


Tortilla                                                                        Eggs

Salsa                                                                            Spinach

Zucchini                                                                    Squash

-Heat up Wrap. Sautee the squash and zucchini (and spinach if desired). Scramble eggs or as desired. Wrap everything up together.

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