Chef Jaquell's Cookbook

P a g e | 2

Tequila Shrimp Pasta

Ingredients

1 -1/2 lb tomatoes, cut into wedges

3 tablespoons olive oil

3/4 teaspoon salt, plus more to taste

1 /14 lb shrimp, peeled and de-veined

1/4 cup lime juice

3 tablespoons tequila

5 cloves garlic, finely chopped

2 chipotle chilies en adobo, minced, plus

1-2 teaspoons sauce from the chilies

1 cup heavy cream

3/4 lb. bow tie pasta

2 green onions, including green tops,

thinly sliced

• Preheat oven to 400 degrees. Arrange the tomatoes in a 9-inch glass baking dish. Drizzle with 1 tablespoon

of the olive oil and season with 1/4 teaspoon of the salt. Place in oven and bake 30 minutes. Turn tomatoes

and bake until tomatoes are soft and lightly browned and most of their juices have evaporated, 25-30

minutes longer. Let cool and transfer tomatoes and remaining juices to food processor and process until

fairly smooth.

• In a non-aluminum dish, combine the shrimp, lime juice, tequila, and 1/4 teaspoon of the salt. let stand at

room temperature, stirring once or twice for about 30 minutes.

• Drain the shrimp, reserving the marinade. Set a large frying pan over high heat and add the remaining 2

tablespoons olive oil. When it’s hot, add the shrimp and cook tossing and stirring, until the shrimp are pink

and partially curled but not done through, about 2 minutes. Transfer to a bowl. Reduce the heat to low and

add garlic to the pan. Cook, stirring often, until fragrant and golden, about 2 minutes.

• Add the pureed tomatoes, the reserved marinade, the chipotles and their sauce to taste, and the remaining

1/4 teaspoon salt. Raise the heat slightly and simmer until thick, about 5 minutes. Add the cream and stir in

the shrimp and any juices from the bowl. Bring to a simmer and cook, stirring occasionally, until the shrimp

are just cooked through but still moist and the sauce is thick, 3-5 minutes.

• Cook bow tie pasta as directed and drain. Add the pasta to the sauce in the frying pan. Heat briefly, tossing

and stirring, until well combined. Divide the pasta among individual plates. Scatter green onions over the

top and serve immediately.

P a g e | 3

Seafood Pasta

Ingredients

2/3 pack angel hair pasta (12 oz pack)

1/2 bottle (10 oz.) pasta sauce

4 oz. rock shrimp

1/2 lb mussels

6 shrimp

2 calamari (cut into rings)

Italian sweet basil

8 cherry tomatoes (cut into halves)

3 gloves garlic (finely chopped)

1 tablespoon oyster sauce (or salt to taste)

2 tablespoons olive oil

Dried parsley flakes

• Bring water to boil in a pot and add in the mussels. As soon as all mussels are open, transfer the pot to the

sink and drain the water. Rinse the mussels with cold water to get rid of foams. Set aside the mussels.

• Bring water to boil in a pot. Cook the angel hair pasta according to the instructions on the package.

• While boiling the pasta, heat up a deep saute pan with some olive oil.

• Saute the garlic for 30 seconds.

• Add in all seafood except the mussels.

• Once the seafood are cooked, add in the mussels and cover the saute pan for about a minute.

• Add in oyster sauce (or salt to taste). Lower the heat to low.

• Drain the cooked angel hair pasta and divide them equally into 3-4 servings.

• Dish out the pasta sauce and pour it on top of the angel hair pasta.

• Garnish with cherry tomatoes, sweet basil leaves, and spinkle some dried parsley flakes on the dish. Serve

immediately.

P a g e | 4

Lobster Pasta

Ingredients

2 whole 1-pound Lobsters, Cooked, Meat and

Shells Separated

1 whole Medium Shallot, Diced

1 Tablespoon Tomato Paste

1 bottle (750 Ml) Extra Dry Champagne Plus

Enough Water To Make Four Cups Liquid

½ cups Whipping Cream

4 Tablespoons Unsalted Butter, Divided

¾ cups Fennel Bulb, Cut Into Thin Strips

¾ cups Carrot, Julienned

¾ cups Leek, Thinly Sliced

4 Tablespoons Fresh Dill, Chopped

14 ounces, weight Whole Wheat Spaghetti,

Cooked

Parmigianino Reggiano Cheese, For Garnish

• In a sauce pan, simmer the lobster shells, shallots, tomato paste, champagne, and water until the mixture is

reduced to one cup (about an hour).

• Strain broth through cheese cloth and return the broth to the pot. Add cream and simmer until reduced to

about 1/2 cup (about 6 minutes). Set aside.

• Melt 2 Tablespoons of butter in a skillet over medium heat. Sauté fennel and carrots for about 3 minutes.

Add leeks and sauté another couple of minutes. Cut lobster meat into large chunks. Add to skillet, cover, and

cook until heated through (about 2 minutes). Add 2 teaspoons of dill to skillet and season with salt and

pepper.

• While veggies are cooking, whisk remaining butter and dill into cream sauce. Bring to a bubble and pour into

skillet with your veggies and lobster.

• Serve lobster sauce over pasta and top with Parmigianino Reggiano.

P a g e | 5

Pesto Pasta Salad

Ingredients

12 ounces radiatore vegetable pasta

2/4 cup pesto

zucchini slices, thin cut in half

carrots sliced thin

onions, sliced thin

beets, sliced thin

peas

tomato, cubed

mozzarella cubed

fresh oregano

salt and pepper

olive oil

2 tablespoon balsamic vinegar

Pesto

2 cups fresh basil

3/4 cups parmigiana, grated

1/2 cup pine nuts

2-3 garlic cloves, roughly chopped

salt and pepper

1/2 cup olive oil

• Put all ingredients except olive oil in a food processor slowly drizzle in olive oil till all ingredients are

combined. For this recipe you will need 1/2 cup, store the rest tightly covered in the refrigerator.

• Cook pasta till "al dente", rinse in cold water to stop the cooking, drain well, set aside. Mix in the pesto. Add

all vegetables, mozzarella, oregano, a drizzle of olive oil and the balsamic vinegar with the pasta. Salt and

pepper to taste

P a g e | 6

Asparagus Grilled Cheese Sandwich

Ingredients

6-8 stalk asparagus (trimmed and

cleaned)

1 tablespoon olive oil

salt and pepper to taste

2 teaspoons grainy mustard

1 slice oka cheese (or your

favorite, gruyere would also be

really nice)

2 slices of bread

1 tablespoon butter (room

temperature)

• Toss the asparagus in the oil, salt and pepper.

• Arrange the asparagus in a single layer on a baking sheet.

• Roast in a preheated 400F oven until tender, about 10-30 minutes. (Note: Roasting time can vary greatly

depending on how thick your asparagus is.)

• Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about

2-4 minutes per side

P a g e | 7

Thai Grilled Chicken Satay

Ingredients

1 batch Thai satay marinade

1 pound chicken breasts (boneless and

skinless)

4 cups salad greens

2 avocados (stoned, peeled and cut into

bite sized pieces)

1 small cucumber (sliced)

4 green onions (sliced)

1 handful cilantro (chopped)

1/4 cup peanut sauce

2 tablespoons unsweetened coconut milk

2 tablespoons lime juice

2 tablespoons fish sauce

2 birds eye chilies (sliced)

2 teaspoons sugar

2 tablespoons peanuts (roasted and

chopped)

• Marinate the chicken in the Thai satay marinade in the fridge for 1 hour to overnight.

• Grill the chicken over med-high heat until cooked and slightly charred, about 3-5 minutes per side.

• Let the chicken rest for 5 minutes and then slice it thinly.

• Mix the salad greens, avocado, cucumber, green onion and cilantro in a large bowl.

• Mix the peanut sauce, coconut milk, lime juice, fish sauce, chili and sugar.

• Toss the salad and dressing.

• Divide the salad between four plates, top with the chicken and garnish with the chopped peanuts

P a g e | 8

Salmon Salad

Ingredients

Basic Salad Ingredients:

Salad greens of your choice–I like baby

greens

Grape tomatoes, halved (when summer

delivers real tomatoes, use them)

Grilled corn, cut off the cob

Avocado, chopped into bite-sized pieces

Yellow raisins

Marcona almonds (Costco’s Kirkland

brand in a tin can)

Grilled fresh salmon, shrimp, chicken or

steak

Feta cheese (optional; I didn’t have any

but I’ll add it next time)

Light Balsamic Vinaigrette

6 T. water

1/4 cup extra-virgin olive oil

3 T. balsamic vinegar

2 t. Dijon mustard

1 garlic clove, minced

1 t. fresh oregano, minced

1/2 t. salt

1/4 t. pepper

Shake all ingredients in a jar. This dressing can be refrigerated for up to a week.