"Recipes from the Chef's Kitchen"

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Chez La Ross Hospitality



Keith P. Ross Chef/Owner - Chez La Ross Hospitality

Cucumber Tomato Salad

1)   1 Cup Sliced English Cucumbers
1 ½ Cup Sliced Tomatoes (Cherry or Grape) cut in halved
¼ Cup Red Onion Sliced or Chopped
4)   ¼ Cup Diced Green Onions
5)   1 Teaspoon All Purpose Seasoning
½ Teaspoon Dried Oregano or Italian Seasoning
7)   ½ Teaspoon Salt

8)   ½ Teaspoon Freshly Ground Black pepper
½ Cup Italian Dressing or Olive Oil
¼ Cup Balsamic Vinaigrette or Red Wine Vinegar

1)   In a Medium Salad Bowl place cucumber, tomatoes, red onions, green onions and herbs.
Add all the seasonings to the bowl by mixing and blending together.
    In a small bowl whisk together Italian dressing or olive oil to the Balsamic Vinaigrette or
       Red Wine Vinegar.
   Pour the dressing over the salad, toss and serve.

Pork Tenderloin with Seasoned
Rub & Mixed Vegetables

1)   1 ¼  to 1 ½ Pounds Pork Tenderloin
2)    Italian Dressing, 1 Tablespoon of Mustard and ¼ Cup Orange Juice for Marinating 1 Hour
3)   1 Tablespoon Salt
4)   1 Tablespoon Montreal Steak Seasoning
5)   1 Teaspoon All Purpose Seasoning
6)   1 Teaspoon Garlic Powder
7)   1 Teaspoon Dried Oregano
8)   1 Teaspoon Ground Cumin
9)   1 Teaspoon Ground Coriander
10) 1 Teaspoon Dried Thyme
11) 1 Teaspoon Dried Rosemary
12) 2 Tablespoon Olive Oil
13) 2 Tablespoon Butter
14) 1 Teaspoon Minced Garlic
15) Celery
16) Carrots
17) Onions

1)   Preheat an oven to  425 Degrees F.
2)   In separate bowl mix all dry ingredients (except vegetables) together by stirring mixture
       to combine for a marinate rub.
3)   Marinate the Pork Tenderloin in the Italian mixture for 1 hour at room temperature.

4)   Afterward remove from marinate then generously season the Pork with the rub on all sides.
5)   In a large skillet or sauté pan over medium heat, add the butter and olive oil and heat until
       melted and sear the Pork Tenderloin on all sides for about 10 minutes until browned.
6)   Afterward, transfer the meat to a roasting pan with a rack and add ½ the juice from the
       skillet to roasting pan and bake for the next 25 to 30 minutes until the internal temperature
       reaches 150 degrees F.

7)   Meanwhile chop celery, carrots, onions and garlic and sauté in the remaining juice in the
       skillet for about 10 minutes.
8)   Simmer and add to Pork Tenderloin for the last 5 minutes of cooking in the oven.
9)   When the Pork Tenderloin is completely done, let the meat sit for about 10 to 15 minutes
       then slice and serve with the Vegetables.

Orzo with Parmesan/Basil

1)   1 Cup uncooked Orzo Pasta
2)   2 Tablespoon Butter
3)   2 Tablespoon Olive Oil
4)   1 Cup Shredded Parmesan Cheese
5)   ¼ Cup Grated Parmesan Cheese
6)   1 cup Chicken Broth
7)   2 Cups Water
8)   1 Tablespoon Dried Basil
9)   ½ Cup Chopped Fresh Basil
10) 1 Teaspoon Salt
11) 1 Teaspoon Freshly Grounded Black Pepper
1 Teaspoon Garlic Powder
1 Teaspoon All Purpose Seasoning


1)   Melt Butter and Olive Oil in Skillet over medium heat, and then stir in Orzo Pasta and
       Sauté until lightly browned.
   Add 1 Cup Chicken Broth, 2 Cups of Water, add All Purpose Seasoning then bring to a boil.
3)   Cover with lid, reduce heat and simmer until Orzo is tender and liquid is absorbed, takes
       about 15 to 20 minutes.
Remove from stove, add dried basil, salt, black pepper, garlic powder, shredded parmesan
       cheese, ½ fresh basil then mix and blend all together.
   Transfer mixture to a shallow bowl and top with the remaining fresh basil and grated
        parmesan cheese

Good Eating!!!