Chef Robert Crawford

Elevate your sandwich game with this flavorful creation that combines succulent chicken, sun-dried tomatoes, creamy avocado, tangy pickled red onions, and peppery arugula. Nestled between slices of homemade focaccia bread, this sandwich is a symphony of textures and tastes, making every bite a delight. View the full recipe: https://robertjcrawford.com/sun-dried-tomato-chicken-sandwich-with-homemade-focaccia-bread/

Surf and Turf with Grilled Shrimp and Flank Steak Grilled Shrimp and Flank Steak with chimichurri sauce VIEW THE FULL RECIPE: https://robertjcrawford.com/surf-and-turf-shrimp-with-flank-steak/ INSTRUCTIONS Soak wood or bamboo skewers in water for at least 30 minute and heat a grill to high heat Clean, peel and butterfly shrimp. Skewer butterflied shrimp then season with salt, pepper, garlic powder and olive oil. Trim and flank steak and cut zucchini in half. Season with salt, pepper, garlic powder and olive oil. Boil fingerling potatoes until tender, drain and smash with the back of a saute pan. Heat olive oil and fry the smashed fingerlings in oil until golden brown and crispy. Remove from oil and place on paper towel to drain and salt. On a high heat grill, place steak and zucchini on the grill. Sear the steak to get char marks on one side then flip. Place shrimp skewers on the grill and cook until charred and fully cooked. Allow the meat to rest off the grill for a minimum of 10 minutes and season with chimichurri sauce. My Websites: Personal Site: https://robertjcrawford.com Connect with me: Instagram: @ChefRobCrawford Twitter: https://twitter.com/ChefRobCrawford TikTok: https://tiktokcom/ChefRobCrawford LinkedIn: https://www.linkedin.com/in/robert-crawford-57514317/ Facebook Page: https://www.facebook.com/ChefRobCrawford

Prime Rib Roast with Horseradish Cream Sauce A classic dinner of herb crusted prime rib roast with horseradish cream sauce VIEW THE FULL RECIPE: https://robertjcrawford.com/prime-rib-roast/ Trim extra fat from prime roast, tie between bones and heavily salt all sides and set in a refrigerator uncovered for 6-12 hours. This will enrich the flavor and soak up additional moisture. Remove the whole roast from the refrigerator and pat dry. Allow the roast to come to room temperature Create a compound butter. In a bowl, combine softened butter, garlic, rosemary, salt and pepper and mix Spread the compound butter mixture over every side of the prime rib roast. Once fully covered in butter mixture, place the roast on a wire rack on top of the baking sheet. Place the roast in a pre-heated oven at 425 degrees. Cook for 15 minutes then reduce the oven to 350 degrees until the center of the roast reaches 125 degrees (for a medium rare finish) Once the roast is removed from the oven, allow it to rest 20-30 minutes to finish cooking and to retain juices before carving For the horseradish cream sauce, in a cool bowl, whisk cream to soft peaks. fold in sour cream, horseradish, lemon juice and salt to taste Michelin Star Chef helping teach the world how to make great food. My Websites: Personal Site: https://robertjcrawford.com Connect with me: Instagram: @ChefRobCrawford Twitter: https://twitter.com/ChefRobCrawford TikTok: https://tiktokcom/ChefRobCrawford LinkedIn: https://www.linkedin.com/in/robert-crawford-57514317/ Facebook Page: https://www.facebook.com/ChefRobCrawford

Trout Almondine with green beans and lemon A classic entree with fresh trout and green beans sautéed with sliced almonds in brown butter sauce VIEW THE FULL RECIPE: https://robertjcrawford.com/trout-almondine/ Clean the fresh trout but deboning the fish, removing the scales and creating slits on the skin side. Season the fish with salt and pepper on both sides. Trim the ends of the green beans and place in a steamer pan or boil until cooked al dente. Place in ice water bath to stop cooking and reserve. In a hot pan, pour in oil and heat as hot as possible. Place the fish skin side down in the oil and press down the fish with a spatula to ensure no air pockets are between the fish skin and the oil. Do not over crowd the pan, cut the fish fillets in half if needed depending on pan size. Once the fish skin is crisp and golden brown, flip the fish to finish cooking and then remove from pan and set aside. Drain the pan of excess oil and cool down to medium heat. Add butter, salt and sliced almonds. Sauté on medium heat until almonds and butter turn golden brown. Add green beans to finish and heat. Plate green beans and put the finished fish on top. Drizzle the almond sauce over the fish and plate. Finish with drizzling lemon juice and lemon wedge garnish. Serve Michelin Star Chef helping teach the world how to make great food. My Websites: Personal Site: https://robertjcrawford.com Connect with me: Instagram: @ChefRobCrawford Twitter: https://twitter.com/ChefRobCrawford TikTok: https://tiktokcom/ChefRobCrawford LinkedIn: https://www.linkedin.com/in/robert-crawford-57514317/ Facebook Page: https://www.facebook.com/ChefRobCrawford

Oysters Rockefeller | A Classic Appetizer Recipe VIEW THE FULL RECIPE: https://robertjcrawford.com/oysters-rockefeller/ 1. Clean and shuck the fresh oysters and put aside on ice 2. In a saute pan on medium high heat, add sliced bacon and a dash of oil. Saute until the bacon is crispy and remove the bacon from the pan, leaving the oil. 3. Add the onion and garlic to the saute pan and cook until aromatic. Add in flour to make a roux and cook over medium heat until starts to turn slightly golden brown. Add in cream and simmer until reduced and you can draw a clear line on the back of a spoon to test for thickness. 4. Add in cheddar cheese to the cream mixture until fully melted. Add in spinach and stir until wilted and combined. Place mixture in a bowl and allow to cool. 5. Toast bread crumbs until golden brown, add salt and pepper and combine with lemon zest and set aside 6. Prepare the oysters by placing on an oven safe dish on top of kosher or rock salt to ensure oysters don't move. 7. Place a spoon full of the spinach mixture on each oyster. Top each oyster with the crisped bacon lardons and finish with sprinkling the breadcrumb mixture on the top. 8. Place oysters under the broiler of the over or cook at 425 until the top is golden brown. 9. Place oysters on service dish with salt on the bottom and garnish with lemon wedges Michelin Star Chef helping teach the world how to make great food. My Websites: Personal Site: https://robertjcrawford.com Connect with me: Instagram: @ChefRobCrawford Twitter: https://twitter.com/ChefRobCrawford TikTok: https://tiktokcom/ChefRobCrawford LinkedIn: https://www.linkedin.com/in/robert-crawford-57514317/ Facebook Page: https://www.facebook.com/ChefRobCrawford

Simple one-pot meal that can be prepared within 30 minutes. herb chicken breast, penne pasta, spinach, mushroom, tuscan cream sauce. VIEW THE FULL RECIPE: https://robertjcrawford.com/one-pot-creamy-tuscan-chicken/ 1, In a wide pot, bring water to boil. Add salt and pasta and cook until al dente. Strain pasta, run under cold water to cool and toss in 2 tbsp of olive oil to avoid pasta from sticking. Set aside. 2. Pound out two chicken breasts to even width and season on both sides with salt, pepper and 2 tbsp of herbs de Provence. Cut each breast in half for four pieces. 3. In a large pot, sear chicken breasts cutlets until golden brown on both sides. Remove and set aside 4. In the same pan, add in the mushrooms, onions, garlic, bouillon cube, herbs de Provence and salt and pepper. Saute until mushrooms are golden brown. 5. Deglaze the pan with white wine, scrapping the bits off the bottom. Then add cream and bring to a simmer. Re-add the chicken breast into the cream sauce to fully cook through. 6. Once chicken is fully cooked, remove and set aside. Add the spinach, half the parmesan and half the green onions into the cream sauce and mix until spinach is wilted. 7. Add in the cooked pasta and toss in sauce until fully coated. Taste for seasoning and add salt and pepper as needed. 8. Plate the pasta mixture and top with a quarter chicken. Garnish with remaining parmesan and green onions. Serve Michelin Star Chef helping teach the world how to make great food. My Websites: Personal Site: https://robertjcrawford.com Connect with me: Instagram: @ChefRobCrawford Twitter: https://twitter.com/ChefRobCrawford TikTok: https://tiktokcom/ChefRobCrawford LinkedIn: https://www.linkedin.com/in/robert-crawford-57514317/ Facebook Page: https://www.facebook.com/ChefRobCrawford

How to make the perfect rack of Lamb VIEW THE FULL RECIPE https://robertjcrawford.com/rack-of-lamb/ INSTRUCTIONS: 1.Clean the rack of lamb by trimming the fat around the bones. Be sure to scrape the bones as clean as possible then wrap in foil and season the meat on all sides with salt, pepper and garlic salt. 2. In a pan over high heat, add the grape seed oil (due to it's high smoke point it's ideal for high heat searing) and sear the rack of lamb on all sides until golden brown and remove and let cool. 3. In a food processor, combine parsley, garlic cloves, bread crumbs, olive oil, salt and pepper and coarsely chop. 4. Use a brush to coat the seared lamb with dijon mustard. Once coated fully, dip in the bread crumb mixture to fully coat the lamb. Place the coated lamb on a sheet pan and wire rack and place in a 350 degree oven 5.Cook lamb in the over until internal temperature is 135-140 degrees (for medium rare) then remove and let rest for 10 minutes before serving Michelin Star Chef helping teach the world how to make great food. My Websites: Personal Site: https://robertjcrawford.com Connect with me: Instagram: @ChefRobCrawford Twitter: https://twitter.com/ChefRobCrawford TikTok: https://tiktokcom/ChefRobCrawford LinkedIn: https://www.linkedin.com/in/robert-crawford-57514317/ Facebook Page: https://www.facebook.com/ChefRobCrawford