Chef Recipes
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Chef Ron Duprat
Johnny Browns Restaurant
Rons's Menu
Chef Ron Duprat
Scallops Gratiner
serves 8 - 10

2 tablespoons Spanish olive oil Extra Virgin
2 cloves garlic , minced
1/2 Scotch Bonnet Small Diced
2 pound Jumbo Fresh Scallops
2 tablespoons chopped Chervil
2 teaspoons all-purpose flour
1/2 teaspoon Maldon salt
3 tablespoons La Capra Chardonnay
3 1/2 cups cannellini beans , rinse very well
3 cup White Chicken Stock
2/3 cup Japanese breadcrumbs

Method of preparation
Preheat oven to 350°. In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil. Add Garlic, garlic, and Scotch Bonnet; cook, stirring frequently,. Add Scallops and tablespoons chervil stirring frequently, until scallops turn translucent, Stir in flour and salt until combined. Slowly add the la Capra chardonnay Add beans and broth; until comes to a simmer.

In a separate l bowl, mixed Japanese bread crumbs, Spanish olive oil, and chervil. Sprinkled the Japanese crumb mixture on top. Bake until scallops mixture are lightly browned, 20 minutes. Garnish with a citrus zest mixtures of lemon, lime and orange.


Island Chicken My Way
serves 4

1/4 cup paprika
2 tablespoons hot chili powder
1 cup fresh lemon juice
3 cloves garlic, minced
1 1/2 teaspoons chopped fresh ginger
1 1/2 teaspoons salt
4 bone-in chicken breast halves


Method of preparation
In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.

Preheat a grill for medium heat.

Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.



Collard green and Nueske Bacon

serves 10

4 pounds Fresh Collard Greens
1 tablespoon Spanish olive oil
2 slices Nueske bacon Small Dice
1 Vidalia Onion Medium Dice
2 ounces Chopped Garlic
1/2 teaspoon Maldon salt
S& P to taste
½ cup vegetable Stock

Method of Preparation
In a Sauté Pan, heat olive oil. Add the Nueske Bacon cook until Translucent. Add the Vidalia onion, garlic
Increase heat to medium-high and stir in 1/2 cup Vegetable stock seasoned s very well with salt and
Add collard greens , cook, stirring occasionally, until greens is tender, Add 1/2 cup vegetable stock
.