What’s for Dinner?
After putting himself through college as a food server in a 5-star Marriott resort in Scottsdale, Arizona and being a self-taught gourmet cook, Jeff has earned the nickname “Chef Jeff” with family and friends. Being a serious foodie, Jeff has been known to pull fresh basil and feta cheese out of his cooler to prepare breakfast omelettes while camping with his sons—along with a French press, of course. It’s a little known fact that his kids never knew what delivery pizza or bottled dressing was until they left for college.
For most of his adult life, the question that many eagerly ask Jeff at every interaction is, “So what’s for dinner tonight?” as the salivation from their mouths become humorously evident. He gets his inspiration from seasonal, fresh ingredients. “If I see Arctic Char on sale at Whole Foods, I get it for that night and figure out what else I either have on hand, or see fresh at the market to go with it.”
So for all of you who need a little creativity in your meals, we thought we’d post Chef Jeff’s dinner ideas. But just don’t ask for recipes; he doesn’t use them! (Although, he’ll be glad to give a run down of the ingredients used.)
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Soup
Cold & spicy avocado soup topped with roasted corn and cilantro salsa and seared sea scallop
Main Course
Fresh Wahoo (white steak fish) marinated in a lemon, mustard, dill sauce and grilled; topped with grilled pineapple and red onion chutney
Salad
Greek village salad and roasted rosemary potatoes
Dessert
Lavender ice cream (made with Jeff’s creme brulée, duck eggs and lavender from our yard)
Main Course
Grilled Veal chop, reduction sauce with red wine, veal stock & wild mushrooms
Sides
Swiss chard sautéed in olive oil and roasted garlic butter
Parsnip and Yukon Gold potato pureé
Main Course
Duck Pizza: hoisin base with seared duck breast, carmelized onions, julienne carrots, red & yellow pepper slices and feta cheese on fresh pizza dough
(Get the dough at Trader Joe’s for an easy, but great crust!)
Side
Mesclun salad
Main Course
Moussaka: Greek layered dish with ground beef or lamb, eggplant, potatoes, and Bechemel sauce. (Jeff does have that recipe.)
Side
Greek village salad: Beefy summer tomatoes, cucumbers, feta and fresh basil
First
Homemade gazpatcho soup with marinated, grilled shrimp on top
Main Course
Salmon (always buy fresh same day!): baked in the oven and topped with mixture of olive oil, capers, kalamata olives (sliced) and sun-dried tomato pureé
Side
Roasted red potatoes with olive oil and rosemary sprigs
Main Course
Ground lamb burger with tsatsiki (yogurt cucumber & garlic sauce) and avocado on a bed of spinach and roasted red peppers. Top with hand-cut eggplant fries
Dessert
Homemade buttermilk waffles with vanilla ice cream, homemade chocolate fudge sauce and diced strawberries tossed in Triple Sec
Outrageous Breakfast (for AM or PM!)
Jeff’s Crispy-Skin Salmon Benedict: Round of sunflower bread slice topped with poached egg, homemade Hollandaise, fresh salmon (seared skin-side down until cooked and skin is crispy), served with homemade potato hash browns
