Chef Jerub's Company-Grade Dinners: A Selective Portfolio


Stuffed Poblano Chile Guaymas Style, Spicy Corn Cakes, Black Beans, Rice & Salsa, Fresh Peach Slices



Salmon with Horseradish Crust, Spicy Corn Cakes, Fresh Tomato and Avocado Salad w/Creamy Dressing



Snapper adobo with lime, cilantro and avocado sauce; Oriental sesame noodle salad with asparagus



Asian greens, ginger, chicken and dried apricot salad; Cotswold cheese croustades



Eggplant lasagna, bell pepper stuffed with red curry vegetables and rice, garden tomato salad



Dosas (Indian "wraps") filled with Southwestern veggie stew and fresh garden salad



Quintessential Veggie Pizza



Southwestern Salad with black beans and peppers on turmeric-flavored rice

Guaymas Poblano Relleno (again) with sauteed peppers and rice, refrito quesadilla

Thai Peanut Prawns with rice and tomato-basil-feta salad


Salmon in the Raw

Salmon with Pesto, black beans and rice, sauteed zucchini with chevre and cilantro garnish


Salmon with Roast Chile Salsa, broccoli with creamy herb dressing, oven-roasted potatoes


Spinach and Herb Torta in a Potato Crust


Classic Baked Ziti


Lentils & Veggies Braised in Wine on a Bed of Kale with Garlic Croutons


Prawns in Black Bean Sauce on Rice, Asparagus with Romesco Sauce


Salmon and Asparagus with Hollandaise, Potato Gratin


Wild Mushrooms on Polenta, Red Cabbage Salad with Feta, Apples and Nuts, Herbed Asparagus


Chiles Rellenos, Black Beans and Rice, Avocado-Cherry Tomato Salsa


Roast Chicken with 40 Cloves of Garlic, Veggie Melange, Mashed Potatoes



Baked Monkfish with Horseradish Crust, Oven-Roasted Potatoes, Beet-Cherry Tomato-Walnut Salad



Salmon-Dill Quiche with Whole-Wheat Crust (by Reva)



Pan-Fried Trout with Capers and Lemon



Salmon Cakes with Spicy Tomato Sauce


Coq au vin with noodles and zucchini seasoned with marjoram and jalapeno


Nigella's Roast Chicken with Garlic and Lemons


Enchilladas con Refritos, Seasoned Rice & Green Salad


Baked Ziti with Spicy Sausage & Broccoli


Balsalmic-Caramelized Onions



Linguine with Red Onions, Peas & Basil



Spinach & Rice Gratin with Ricotta; Braised Carrots



Broccoli-Bamboo Shoot-Peanut Stir-Fry over Sesame Noodles



Spicy Prawns with Cilantro on Rice; Apple-Blue Cheese-Walnut Salad



Mise en place: Thai Dinner


Up Close and Personal



Yucatan Chicken Soup with Orzo & Lime



Acorn Squash Rings Stuffed with Chard & Orzo*; Spicy Shiitakes on a Bed of Napa Cabbage (*and smoked salmon, which didn't work very well. Next time: bacon)



Yogurt-Garlic Marinated Chicken Breast on Braised Porcini & Napa Cabbage; Snow Pea-Shiitake Stir-Fry; Corn on the Cob (duh)



Salmon with Cilantro Pesto, Sauteed Brussels Sprouts with Onion & Bacon, Israeli Couscous



Asparagus & Red Bell Strata



Enchilladas Suizas, "Heritage" (i.e. leftover) Rice, Green Salad (6/29/04)



Chard with Tomatoes & Garbanzos, Quesadillas with Homemade Salsa Fresca (7.1.04)



Pad Thai with Salmon; Thai Snowpeas (7.19.04)



Pasta with Fresh Garden Veggies (8.23.04)



Thai Red Curry Chicken with Zucchini & Basil; Garden Tomatoes with Balsamic Vinaigrette (8.27.04)



Enchilladas Suizas; Tomato-Basil Salad (9.4.04)



Thai Salmon Chowder with Rice (9.6.04)



Heritage (German Green) Tomato Risotto, Green Beans with Pesto (9.25.04)


Black Bean Chilaquiles, Chicken with Cilantro, Lemons and Cabbage (10.14.04)


Thai Green Curry Salmon, Sauteed Green Beans with Tomatoes, Shallots & Tarragon


Thai Chicken Soup with Rice (10.21.04)


Thai Garbanzo, Veggie & Coconut Milk Stew with Wild & White Rice, Melon (11.08.04)


Salmon with Horseradish Sauce, Couscous Gazpacho Salad (11.19.04)

Chicken Somehow, Grilled Zukes, Garlic Mashed Potatoes

Good Old Salmon with Pesto, Asparagus, Rice with Peas and Cherry Tomatoes

A couple of Company-Grade Breakfasts:


Some Company-Grade Desserts, Too:

Pavlova with Peaches, Raspberries and Passionfruit Sauce



Apple Galette


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