"Recipes from the Chef's Kitchen"

Show 698

Jack's
Restaurant and Bar
1527 17th St. NW
Washington, D.C. 20036
202-332-6767

Herbert Kerschbaumer - Executive Chef/Owner

Ingredients:
1)   1 1/2 lb. Lamb Loin
2)   1 oz.  Rosemary
3)   1 oz.  Fresh Thyme
4)   1 oz.  Red Wine
5)   2 tbs. Shallots
6)   1 tbs. Garlic
7)   2 tbs. Vegetable oil
8)   Salt
9)   Pepper

Preparation:
1)   Clean Lamb Loin.
2)   Put salt and pepper on the meat.
3)   Saute the lamb in oil in a very hot pan until golden brown.
4)   Put it into the oven pre-heated at 350 degrees.
5)   The lamb is to be cooked medium...about 5 minutes.
6)   Then take it out of the oven and take the meat out of the pan.
7)   Deglaze pan using red wine, shallots and garlic reducing it for 3 minutes.
8)   Add rosemary, thyme and a little more of salt and pepper.

The Wild Mushroom Risotto
Ingredients:
(serves 4)
1)   1 oz. Shiitake Mushroom
2)   1 oz. Oyster Mushroom
3)   1 oz. Morel Mushroom
4)   8 oz. Risotto Rice
5)   2 lb. Chicken Stocks
6)   3 tbs. Parsley
7)   3 oz. Parmesan Cheese
8)   1 oz. Butter
9)   2 tbs. Shallots (Chopped)
10) 3 tbs. Thyme
11) 1 tbs. Garlic (Chopped)

Preparation:
1)   Melt Butter in pan.
2)   Saute shallots and garlic.
3)   Add Mushrooms and risotto rice.
4)   Stir and mix everything well.
5)   Add chicken stock and simmer for about 15 minutes or until the rice is cooked.
6)   Add parsley, thyme, parmesan cheese and serve it hot.

Ingredients:
(serves 4)
1)   16 oz. Mozzarella (sliced)
2)   14 oz. Fresh tomatoes (small diced)
3)   1 tbs. Salt
4)   1 tbs. Pepper
5)   2 oz.  White Wine
6)   1 oz.  Basil
7)   4 slices French bread

Preparation:
1)   Toast French bread and lay it on a plate.
2)   Slowly warm up mozzarella in a pan with the white wine.
3)   Add tomatoes, basil, salt, pepper and serve ¼ of mozzarella per person.

Ingredients:
1)   1 ½ lb. Salmon
2)   8 oz. Asparagus
3)   1/4 cup White Wine
4)   4 oz. Tomatoes
5)   1 oz. Basil
6)   2 oz. Heavy Whipping Cream
7)   Salt
8)   Pepper

Preparation:
1)   Poach the asparagus.
2)   Cut the almon into 6 ounce portions.
3)   Roll the asparagus into the salmon.
4)   Saute the salmon in a hot pan.
5)   Then bake it in oven pre-heated at 350 degrees for 5 minutes.
6)   Take it out and place the salmon in plates.
7)   For the sauce...deglaze pan with white wine, reducing it for 3 min.
8)   Add tomato, basil and cream.
9)   Add salt and pepper for taste.
10) Serve the sauce with the salmon.

Ingredients:
1)   ½  lb. Strawberries
2)   ½  lb. Blueberries
3)   ½  lb. Raspberries
4)   4  Egg Yolks
5)   3 oz. Marsala Wine
6)   2 oz. Sugar
7)   3 oz. Grand Marnier
8)   1 tbs. Mint
9)   1 tbs. Orange Skin

Preparation:
1)   Put egg yolk, Marsala wine, sugar and Grand Marnier in a bowl.
2)   Set up  “bain-marie “ also called double boiler.
3)   Put the bowl inside and whisk to mix thoroughly until firm.
4)   Wash berries and place them in a dish.
5)   Pour over the berries the warm egg yolk mix and decorate using mint and
       orange skins.

Good Eating!!!

To Previous Page