Chef Jerub's Company-Grade Dinners: A Selective Portfolio
Stuffed Poblano Chile Guaymas Style, Spicy Corn Cakes, Black Beans, Rice & Salsa, Fresh Peach Slices
Salmon with Horseradish Crust, Spicy Corn Cakes, Fresh Tomato and Avocado Salad w/Creamy Dressing
Snapper adobo with lime, cilantro and avocado sauce; Oriental sesame noodle salad with asparagus
Asian greens, ginger, chicken and dried apricot salad; Cotswold cheese croustades
Eggplant lasagna, bell pepper stuffed with red curry vegetables and rice, garden tomato salad
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Dosas (Indian "wraps") filled with Southwestern veggie stew and fresh garden salad
Quintessential Veggie Pizza
Southwestern Salad with black beans and peppers on turmeric-flavored rice
Guaymas Poblano Relleno (again) with sauteed peppers and rice, refrito quesadilla
Thai Peanut Prawns with rice and tomato-basil-feta salad
Salmon in the Raw
Salmon with Pesto, black beans and rice, sauteed zucchini with chevre and cilantro garnish
Salmon with Roast Chile Salsa, broccoli with creamy herb dressing, oven-roasted potatoes
Spinach and Herb Torta in a Potato Crust
Classic Baked Ziti
Lentils & Veggies Braised in Wine on a Bed of Kale with Garlic Croutons
Prawns in Black Bean Sauce on Rice, Asparagus with Romesco Sauce
Salmon and Asparagus with Hollandaise, Potato Gratin
Wild Mushrooms on Polenta, Red Cabbage Salad with Feta, Apples and Nuts, Herbed Asparagus
Chiles Rellenos, Black Beans and Rice, Avocado-Cherry Tomato Salsa
Roast Chicken with 40 Cloves of Garlic, Veggie Melange, Mashed Potatoes
Baked Monkfish with Horseradish Crust, Oven-Roasted Potatoes, Beet-Cherry Tomato-Walnut Salad
Salmon-Dill Quiche with Whole-Wheat Crust (by Reva)
Pan-Fried Trout with Capers and Lemon
Salmon Cakes with Spicy Tomato Sauce
Coq au vin with noodles and zucchini seasoned with marjoram and jalapeno
Nigella's Roast Chicken with Garlic and Lemons
Enchilladas con Refritos, Seasoned Rice & Green Salad
Baked Ziti with Spicy Sausage & Broccoli
Balsalmic-Caramelized Onions
Linguine with Red Onions, Peas & Basil
Spinach & Rice Gratin with Ricotta; Braised Carrots
Broccoli-Bamboo Shoot-Peanut Stir-Fry over Sesame Noodles
Spicy Prawns with Cilantro on Rice; Apple-Blue Cheese-Walnut Salad
Mise en place: Thai Dinner
Up Close and Personal
Yucatan Chicken Soup with Orzo & Lime
Acorn Squash Rings Stuffed with Chard & Orzo*; Spicy Shiitakes on a Bed of Napa Cabbage (*and smoked salmon, which didn't work very well. Next time: bacon)
Yogurt-Garlic Marinated Chicken Breast on Braised Porcini & Napa Cabbage; Snow Pea-Shiitake Stir-Fry; Corn on the Cob (duh)
Salmon with Cilantro Pesto, Sauteed Brussels Sprouts with Onion & Bacon, Israeli Couscous
Asparagus & Red Bell Strata
Enchilladas Suizas, "Heritage" (i.e. leftover) Rice, Green Salad (6/29/04)
Chard with Tomatoes & Garbanzos, Quesadillas with Homemade Salsa Fresca (7.1.04)
Pad Thai with Salmon; Thai Snowpeas (7.19.04)
Pasta with Fresh Garden Veggies (8.23.04)
Thai Red Curry Chicken with Zucchini & Basil; Garden Tomatoes with Balsamic Vinaigrette (8.27.04)
Enchilladas Suizas; Tomato-Basil Salad (9.4.04)
Thai Salmon Chowder with Rice (9.6.04)
Heritage (German Green) Tomato Risotto, Green Beans with Pesto (9.25.04)
Black Bean Chilaquiles, Chicken with Cilantro, Lemons and Cabbage (10.14.04)
Thai Green Curry Salmon, Sauteed Green Beans with Tomatoes, Shallots & Tarragon
Thai Chicken Soup with Rice (10.21.04)
Thai Garbanzo, Veggie & Coconut Milk Stew with Wild & White Rice, Melon (11.08.04)
Salmon
with Horseradish Sauce, Couscous Gazpacho Salad (11.19.04)
Chicken Somehow, Grilled Zukes, Garlic Mashed
Potatoes
Good Old Salmon with Pesto, Asparagus, Rice with
Peas and Cherry Tomatoes
A
couple of Company-Grade Breakfasts:
Frittata
Some
Company-Grade Desserts, Too:
Pavlova with Peaches, Raspberries and Passionfruit Sauce
Apple Galette