Restaurant Quality Recipes for the Home Cook

By Chef Joe Imbrenda, Julia’s Restaurant, Atlantic Highlands

Growing up in a big Italian family in Hazlet New Jersey, I watched in amazement as my mother put together incredible holiday meals and foods for entertaining during this busy season.  And I don’t just mean Christmas dinner, I’m talking about pulling out one amazing dish after the other, whether it be when neighbors stopped by for quick visit, unexpected family came to town, or when we had our annual holiday party for family, friends, neighbors, and co-workers.  It was then that I realized the true importance of these gatherings.  It wasn’t just a tradition, it was creating memories.

These days it is difficult to even attempt to find the time to entertain, let alone plan and cook the food to serve.  While there is always the catered meal to fall back on – and we at Julia’s Restaurant in Atlantic Highlands are more than happy to oblige! – it can sometimes be a wonderful challenge to make some or all of the food yourself…And with a little attention to detail and a properly planned grocery list, it won’t even require an entire day in the kitchen!

Here are a few of my favorite dishes to help you get your holiday memories off the ground.  Now I’m not talking 30-Minute Meals here – I mean we all want fast, but we need to think gourmet and unforgettable!  Holiday entertaining requires a strategy of choosing recipes that don’t need excessive attention while they cook or last minute, time-consuming fiddling that cuts into spending time with your guests.  Whether you are hosting an intimate get-together or a huge feast, these recipes will leave your guests swooning from the incredible taste, and you can avoid fainting from the stress!

What is better on a cold winter night than delicious hot chowder?  Why not greet your guests with a luxurious, hearty corn and lobster chowder when they walk through the door? Best of all, you can make this soup the morning of the party, then an hour before the guests arrive, put it back on the stove over low heat.  Hand your guests a coffee cup and saucer filled with the steaming chowder, and they will be free to wander about and socialize without worrying about balancing bowl, spoon, and napkin!

Corn and Lobster Chowder

4 ears of corn (cut off the cob). Save the ears of corn OR if you are short on time you can substitute 2 cups of frozen corn

2 Tbsp butter unsalted

1 medium diced onion

½ red pepper diced

3 sprigs fresh thyme

½ t cumin

½ t turmeric

6 cloves garlic, left whole

3 Tbsp sugar

1 pound small diced Yukon Gold potatoes

3 cups chicken stock or vegetable broth

1 cup cream

12 slices smoked bacon, diced

1 roasted red pepper diced

1 ½ pound Lobster meat steamed - OR get pre-cooked lobster meat at your grocer.

Method for steaming lobster: Steaming liquid consists of 1 gallon of water, pinch of salt with one sliced lemon, 1 onion sliced thin, ¼ cup white wine, 2 tablespoons pickling spice.  Bring to a boil and place lobster in steaming liquid for 10 min. The lobster meat should be just under-cooked because it will continue to cook in the soup. If you get pre cooked meat, just place the meat in the bottom of each soup bowl and pour the soup over it. It will not over cook the meat, but will warm it through.

Making the corn cream:

• Fill pot with heavy cream, whole garlic, thyme sprigs, sugar, turmeric, cumin, ears of corn with corn cut off (or frozen corn) and salt and pepper to taste.
• Bring liquid to a boil, then lower to a simmer. Let mixture simmer for 20 minutes to let the flavor of the corn get into the cream mixture for maximum flavor. This step is crucial to extract maximum flavor for the soup.
• Strain the mixture and set aside.  Be sure to reserve the poached garlic cloves for another use.

To start the soup:

• Render the bacon on low heat until the bacon become crispy and remove to a paper towel to drain.
• Remove most but not all of the bacon drippings from the pan.
• Add the butter, onions, peppers, potato, and let sauté for 2 min. Add a sprinkle of the turmeric and cumin for more flavor and color.
• Add chicken broth until the mixture is almost covered and bring to a simmer. Once it comes to a simmer, add the cream mixture, then add corn kernels and bacon back to pot and let simmer for 10 min. Then, turn heat off and set aside to let the flavors develop. 

This Beef Short Ribs recipe will allow you to prep and season the meat, stick it in the oven, and worry about more important things.  In fact, the longer the ribs cook, the better!  You can also use this same recipe for Veal Osso Bucco by replacing the short ribs with veal shanks.

Beef Short Ribs

4 pieces short ribs (enough for four people)

2 Tbsp olive oil

2 slices of smoked bacon (diced)

1 small onion, diced

1 carrot, diced

2 ribs celery, diced

8 button mushrooms (halved)

4 garlic cloves

6 parsley stems

4 to 6 sprigs of fresh thyme

1 bay leaf

¼ cup red wine vinegar

2 cups dry red wine

6 cups chicken stock

4 Tbsp butter (cubed)

2 tablespoons tomato paste

Method: 

• Preheat oven to 375.
• Heat braising pan with the olive oil.  Add short ribs and brown on all sides until caramelized. Remove meat and set aside.
• Drain excess oil, add bacon and render the bacon until it’s crispy. Remove bacon bits and keeping the bacon fat in pan, sauté the onion, carrot, celery, mushrooms, and garlic. Sauté on low heat until softened. (approximately 5-10 minutes)
• Add parsley stems, thyme, bay leaf, and red wine vinegar and simmer on low heat until the liquid is evaporated.
• Add red wine and let simmer
• Place the short ribs back in the pot and cover with the chicken stock.  Bring to a simmer, cover pot, and place pot in the oven for 2 to 3 hrs.

Finally, who doesn’t love chocolate?  Wow your guests with homemade chocolate truffles.  They will think you spent all day to make these tasty tidbits, but they are simple to make in advance, easy to serve – no mess, and no plates needed.  Just place on a serving platter and watch them disappear!  This is also a nice recipe to use when you want to bring a thoughtful hostess gift to someone else’s party.

Chocolate Truffles

½ cup heavy cream

8 oz  high-quality dark chocolate, shaved

1 teaspoon vanilla extract

Method:

In a sauce pan bring heavy cream to a simmer over low heat.

In a mixing bowl, pour hot cream over shaved chocolate and let stand for 10 min.

Mix cream and chocolate to melt completely.

• Add vanilla and mix until smooth.
• Cool mixture in refrigerator for 45 min to 1 hour.
• After chilling, use a tablespoon to scoop out chocolate, place in hand, and roll into grape size balls.
• Place each ball onto sheet pan and chill for up to 2 days in advance, covered with plastic wrap
• Prior to serving, remove truffles from refrigerator and roll in powdered sugar, cocoa powder, or even cinnamon.
• Truffles will last in refrigerator for up to one week.

If you'd like to taste any of these dishes before you make them for your guests, come down to Julia's for dinner for a preview of just what you could create in your own kitchen!  I will also be teaching cooking classes this winter at Julia's, so if you are ready for even more challenges, my class is the place to be!  Please check out our website, www.juliasrestaurant.com for more information.