James O'Donnell Recipes

Roseanne invited James O'Donnell, executive chef from House of Blues, to share a few of his recipes.

Sautéed Asparagus
5 stalks Asparagus, blanched
1/2 oz. olive oil
1/8 tsp. kosher salt

Heat oil in sauté pan.
Add asparagus and toss well. Season with salt and serve.

Red Wine Sauce
2 oz. shallots, minced
2 cups red wine
1 sprig fresh thyme
3 cups Veal stock or beef broth
1/4 tsp. kosher salt
1/8 tsp. white pepper
1/2 bay leaf

Get pan smoking hot.
Add shallots and brown in pan, shaking around occasionally.
Add 1 cup red wine, thyme and bay leaf and reduce by half.
Add 1 cup red wine and reduce by half, again.
Add veal stock and reduce until thick.
Add salt and pepper.
Label, date and rotate.
Serves 2 portions.

Roasted Shallots and Garlic
3 whole shallots or 3 whole garlic cloves
1 tsp. kosher salt 1 tbsp.
Pommaco olive oil

Preheat conventional oven to 350.
In a small bowl, combine shallot or garlic, oil and salt.
Toss gently to coat with oil.
Place on a small sheet pan and roast in the oven until soft (about 20 minutes for garlic and 40 minutes for shallots.)
Toss or mix every 10 minutes while cooking.
Remove from oven and cool.
Serves 1 portion.

Root Beer Gravy
1 tbsp. olive oil
2 ounces shallots, julienne |
2 cups dark chicken stock
2 ounces brown sugar
1 cup root beer kosher salt, to taste cracked black pepper, to taste

Heat pan with oil, add shallots and caramelize.
Add brown sugar and season with salt and pepper.
De-glaze with root beer and reduce by half.
Add chicken stock and reduce by half, re-season with additional salt and pepper.
Serves 2.