https://www.cheffrancois.com/blogs/recipes.atomChef François Classic Seasoning - Recipes2018-05-26T12:28:00-04:00Chef François Classic Seasoninghttps://www.cheffrancois.com/blogs/recipes/lemon-lime-black-sesame-salmon2018-05-26T12:28:00-04:002018-05-26T12:32:36-04:00Lemon Lime & Black Sesame SalmonFrancois Scheuermann
1 11ounce package fresh baby spinach, washed and destemmed
16 Snow peas, stemmed
1 cup jasmine rice, cooked
Process:
Heat oven to 400°F.
In a small saucepan, melt butter over medium heat. Sauté garlic, ginger and pepper flakes until garlic is lightly golden, 1 minute. Add maple syrup, juices and soy sauce; cook until bubbling, 3 minutes.
In a small bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute.
Arrange Salmon fillets on a greased baking sheet.
Sprinkle Chef François Classic Seasoning over Salmon.
Spread 1 teaspoon glaze over each fillet. Roast until just cooked through, 12 minutes.
In a medium skillet, warm oil over medium heat. Add half of the spinach leaves and snow peas ; sauté until spinach is just wilted. Remove from pan; set aside.
Repeat with second half of spinach.
Divide rice among 4 bowls; top each with ¼ spinach and 1 salmon fillet.
Drizzle with remaining sauce; sprinkle each with ½ teaspoon sesame seeds.
En Guete!]]>
https://www.cheffrancois.com/blogs/recipes/lasagna2018-05-26T12:27:00-04:002018-05-26T12:27:29-04:00LasagnaFrancois Scheuermann
Ingredients:
1 lb Lean ground beef
1½ tsp Chef François Classic Seasoning
1 Medium onion, chopped
2 Celery sprigs, chopped
1 Red pepper, chopped
1 Green pepper, chopped
1 Yellow pepper, chopped
10 Button mushrooms, chopped
2 Tbsp Basil, chopped
2 Tbsp Garlic, chopped
1 Tbsp Italian seasoning
1 pkg Knorr demi-glace
400g Italian cheese blend, shredded
1.5 litres Tomato sauce
2 pkg Lasagna noodles
Process:
In a large stock pot bring 5 quarts of water to a boil. Cook lasagna noodles until tender. Drain from water, cool and set aside. (or use oven ready noodles)
On medium heat cook gound beef and Chef François Classic Seasoning until beef is browned. Set aside.
Bring large stock pot bring to Medium heat. Saute Onions until transparent. Add celery, peppers, mushrooms, basil, garlic, italian seasoning and sauté. Then add Knorr demi-glace and tomato sauce.
Add ground beef mixture to tomato sauce, simmer for 10 minutes. Stir occasionally.
Preheat oven to 350°
In 9½ X 11 baking pan layer noodles and sauce. Cross noodles in opposite directions at each layer End top layer with tomato sauce.
Evenly sprinkle cheese over top layer of tomato sauce.
Place in oven, cook for 30-45 minutes.
Remove from oven, let cool for ten minutes before slicing.
Tie bone to roast so it is easy to remove after cooking. Coat Roast with oil and sprinkle with Chef François Classic Seasoning.
In skillet, sear roast on all sides.
Place roast in oven pan ( keep skillet on medium heat) and place in oven until internal temperature reaches desired doneness. For medium rare approximately 130º.
In heated skillet add butter and shallots. Sear shallots until translucent, stir continuously.
Add mushrooms and sear.
De glace with white wine. Reduce until there is almost no liquid.
Add cream and chicken bouillon (powder). Bring to a boil at medium heat. Once at a boil, reduce heat to a light simmer.
Allow cream to thicken.
Once cream has thickened and just before serving, stir in garlic, basil, and cayenne.
Serve with Chef François Classic Seasoning roasted baby potatoes and choice vegetables.
En Guete!]]>
https://www.cheffrancois.com/blogs/recipes/sundried-tomato-chicken-tortellini2018-05-26T12:16:00-04:002018-05-26T12:16:06-04:00Sundried Tomato Chicken TortelliniFrancois Scheuermann
Ingredients:
3 Chicken breast, cubed
500g Three cheese tortellini
1 tsp Chef François Classic Seasoning
1 Tbsp oil
2 medium size Portabella mushrooms, sliced
2 Garlic cloves, chopped
4 Sundried tomatoes, chopped
¼ tsp Balsamic vinegar
8 oz Heavy cream (35%)
1 Tbsp Chicken stock, powder
5 Basil leaves, chopped
1 dash Cayenne pepper
¼ cup Romano cheese, shredded
20g Pine nuts, roasted
Basil leaves for garnish
Lime wedge for garnish
Process:
In large pot boil tortellini until al dente. Strain, cool and set aside.
Preheat large saucepan on medium heat.
In mixing bowl, toss Chicken with Chef François Classic Seasoning, and oil; add to hot saucepan and sear.
Add mushrooms, garlic and sundried tomatoes.
Deglaze with balsamic vinegar.
Add cream, stir.
Add Chicken stock, stir.
Bring to a boil, simmer for 3-5 minutes, until cream starts to thicken.
Add basil, dash of cayenne, and tortellini. Stir.
Garnish with pine nuts, Romano cheese, basil leaf and lime wedge.
Serve
En Guete!]]>
https://www.cheffrancois.com/blogs/recipes/quick-easy-grilled-steak-and-vegetables2018-05-26T12:11:00-04:002018-05-26T12:12:01-04:00Quick & Easy Grilled Steak and VegetablesFrancois Scheuermann
Ingredients:
2 4-8 oz Rib eye/T-bone/Sirloin steak
8 tsp Olive oil
4 tsp Chef François Classic Seasoning
Vegetable Medley washed and diced;
Red onion
Eggplant
Yellow zucchini
Snow Peas
Red pepper
Yellow pepper
Mushrooms
2 Cloves garlic, chopped
Fresh lemon juice
Process:
Preheat BBQ on high heat 400°
Coat steaks using 4 tsp olive oil and 2 tsp Chef François Classic Seasoning.
Toss vegetables in large mixing bowl with 4 tsp Olive oil and 2 tsp Chef François Classic Seasoning.
Place vegetables in BBQ wok or aluminum pie plates. Place on heat 2 minutes before steaks.
Place steaks on high heat and immediately reduce temperature to medium high 325°.
Cook till desired doneness.
Squeeze lemon juice over vegetables just before removing from heat.
Plate and garnish steak with herb butter and fresh parsley.
En Guete!]]>
https://www.cheffrancois.com/blogs/recipes/chef-francois-vegetable-chip-dip2018-05-26T12:03:00-04:002018-05-26T12:03:46-04:00Chef François Vegetable & Chip DipFrancois Scheuermann
Ingredients:
1 tsp Chef François Classic Seasoning
1 cup Hellmann’s mayonnaise
1 cup Sour cream
1 large clove garlic, chopped
1 tsp Dijon Mustard
½ tsp Worcestershire sauce
½ tsp Lemon juice
1/8 tsp Tabasco sauce
Process:
Mix all ingredients in mixing bowl.
Serve with raw vegetables or chips.
Serve beside your baked potato and pork chops.
Serve on a pita or tortilla wrap with choice meat.
En Guete!
]]>
https://www.cheffrancois.com/blogs/recipes/herb-butter-bacon-wrapped-filet-mignon2018-05-26T11:28:00-04:002018-05-26T11:28:12-04:00Herb Butter Bacon Wrapped Filet MignonFrancois Scheuermann
Ingredients:
2 5oz Bacon wrapped Filet Mignon
2 large Sweet potatoes. Cut into slender wedges
2 Tbsp Olive oil, divided
¼ cup Butter, room temperature
2 tsp Chef François Classic Seasoning, divided
1 tsp Lemon juice
1 tsp Basil, chopped
1 tsp Sage, chopped
1 tsp Parsley, chopped
1 tsp Chives, chopped
1 tsp Rosemary, chopped
1 tsp Thyme, chopped
1 tsp Oregano, chopped
1 small shallot, chopped
1 garlic clove, chopped
dash of cayenne
Process:
Rub Filet Mignon with ½ Tbsp olive oil and ¾ tsp Chef François Classic Seasoning. Set aside.
In medium mixing bowl combine butter, ¼ tsp Chef François Classic Seasoning, lemon juice, basil, sage, parsley, chives, rosemary, thyme, oregano, shallots, garlic and cayenne. Mix well.
Cut a square piece of plastic wrap and place it on a clean counter top. In the center of plastic wrap place herb butter mixture and roll into a cylinder using plastic wrap as a cover. Place in freezer to harden while meal comes to completion.
Preheat oven to 300°
Preheat BBQ or Charcoal Grill.
Place sweet potato wedges in a medium bowl. Toss with 1½ Tbsp olive oil and 1 tsp Chef François Classic Seasoning. Place on cookie sheet (preferably stoneware). Place in hot oven and cook for 30 minutes or until wedges form crisp outer shell. Have caution not to blacken.
Minutes before sweet potatoes are baked place Filet Mignon on hot grill. Cook to your desired doneness. Approximately 2 minutes each side.
To serve, cut herb butter into ¼ inch medallions and place on bacon wrapped filet Mignon. Place some sweet potato wedges on plate and serve with grilled pepper and asparagus.
En Guete!]]>
https://www.cheffrancois.com/blogs/recipes/fruit-braised-wild-boar2018-05-25T22:03:00-04:002018-05-25T22:03:21-04:00Fruit Braised Wild BoarFrancois Scheuermann
Ingredients:
750g *Wild Boar, boneless loin roast
1 tsp Chef François Classic Seasoning
1 Tbsp Olive oil
10 Red grapes, washed and whole
10 Green grapes, washed and whole
5 Dried apricots, diced
2 Dried mango slices, diced
2 Dried pineapple slices, diced
1 tsp Creamed coconut
¼ cup Marsala
4 Thyme sprigs, washed
4 Parsley sprigs, washed
Process:
Preheat oven to 350°.
In a medium mixing bowl, season Wild Boar with Chef François Classic Seasoning and olive oil.
In roasting pan place fruits, herbs, coconut cream and Marsala. Set aside.
Bring Skillet to medium high heat, sear Wild Boar on all sides.
Place Wild Boar on fruit and herb bed.
Cook in preheated oven until internal temperature reaches 140°.
Remove from oven and cover for 10 minutes.
Remove Wild Boar from roasting pan and slice.
Discard herb sprigs.
Place fruit and Marsala jus on serving plate and place slice Wild Boar on top.
Serve with asparagus and wild rice pilaf. *Wild Boar can be purchased at Bearbrook Game Meats Inc. Navan ON, 613-835-2227
En Guete!]]>
https://www.cheffrancois.com/blogs/recipes/beef-stew2018-05-24T15:00:00-04:002018-05-24T15:06:16-04:00Beef StewFrancois Scheuermann
Ingredients:
1 lb lean stew beef
¼ lb bacon, cut in ½” slices
1 Tbsp Chef François Classic Seasoning
¼ cup red wine
2 Tbsp vegetable oil
2 Tbsp all purpose flour
2 cups brown sauce or demi-glace
1 tsp tomato paste
3 cloves garlic, whole
3 white onions, peeled and cut into ¾” pieces
3 large carrots, peeled and cut into ¾” pieces
4 celery stalks, cut into ¾” pieces
½ leek stalk, cut into ¾” pieces
1 large parsnip, peeled and cut into ¾” pieces
½ small turnip, peeled and cut into ¾” pieces
1 bay leaf
3 cloves, whole
3 large potatoes, peeled and cut into ¾” pieces
Process:
Bring large pot to medium high heat.
Sear the beef, bacon, onions and garlic in vegetable oil. Stir occasionally until beef is seared on all sides.
Add tomato paste, stir.
Add flour, stir.
Deglaze with red wine.
Remove beef, bacon, onion and garlic mixture to crock pot or oven roasting pan.
Add brown sauce to beef and bacon mixture.
In same large pot over medium heat, sear onions, carrots, parsnip, leek, celery and turnip and add to crock pot or oven pan.
Wrap bay leaf and cloves in cheese clothe. Add to crock pot or oven pan.
Make a well in the stew and add potatoes. Keep them covered with brown sauce.
Cover and cook for 1½ – 2 hours until beef is tender.