Chef David Rose Recipes

David Rose – Prosperity Soup
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David Rose – Prosperity Soup
Prosperity Soup
Lunch, Dinner
Seasonal Event:
About 4 to 6 Servings
  • 1-lb ground hot Italian sausage
  • 2 cups frozen fresh black-eyed peas
  • 1 large onion (small diced)
  • 1 cup small diced celery
  • 3 cups washed/cleaned/chopped collard greens (tightly packed cup)
  • 4 San Marzano tomatoes & 1/2 cup San Marzano tomatoes sauce from can
  • 40 oz beef stock
  • 1.5 cups sliced carrots
  • 4 garlic cloves (minced)
  • 2 tablespoons chopped Italian parsley
  • 1 tablespoon minced rosemary
  • 2 thyme sprigs
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper


  1. In a large cast iron Dutch oven, turn heat to medium high heat and cook sausage until browned and cooked all the way through; about 7 to 9 mins.
  2. After sausage is fully cooked, removed from Dutch oven with slotted spoon, and set aside.
  3. Add butter and olive oil to Dutch oven, and add onion, garlic, celery sauté until onions and celery soften; about 5 to 7 mins. Add carrots and cook for an additional 3 mins.
  4. Add salt, black pepper, garlic powder, crushed red pepper, San Marzano tomatoes and juice and sauté until tomatoes have broken down; about 3 to 5 mins.
  5. Add collard greens, stir and cook until wilted down; about 4 to 6 mins.
  6. Add cooked sausage, black eyed peas, thyme leaves, and rosemary & continue cooking for about another 3 to 4 mins.
  7. Cover with beef stock, add bay leaf, stir and bring to a boil, reduce to a simmer, and cook until black eyed peas are tender and soft; about 25 to 30 mins
  8. Finish by stirring in fresh chopped Italian parsley.
  9. **If needed, season to taste with salt and pepper.

David Rose - Moroccan Rubbed Turkey
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David Rose - Moroccan Rubbed Turkey
  • One 17 lb turkey (cleaned/pat dry)
  • Moroccan spice rub
  • Herbed butter
  • 1 cup large diced yellow onion
  • 1 cup large diced celery
  • 1 cup large diced carrots
  • 4 cups chicken stock


  • 1 tablespoon cumin
  • 2 tablespoon cinnamon
  • 1 tablespoon coriander
  • 1 tablespoon onion powder
  • 5 tablespoons white sugar
  • 3 tablespoons kosher salt
  • 1 tablespoon black pepper


  • 1 tablespoon minced rosemary
  • 1 tablespoon minced thyme
  • 3 minced sage leaves
  • 3 minced garlic cloves
  • 2 sticks unsalted butter/8 oz (room temperature)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  • 1 Cup Grand Marnier (Orange Liqueur)
  • Zest and Juice of one fresh Orange
  • 1 Cup Orange Juice
  • ⅓ Cup of Sugar
  • 1 Cup Frozen Cranberries



  1. Combine all ingredients in small mixing bowl and mix until well incorporated.


  1. Place all ingredients in food processor and blend until incorporated, and smooth consistency. **Note: It takes about one day for each 4-5 lbs to defrost. So a 17 lb turkey will take about 4 to 5 days to thaw in the refrigerator.


  1. Preheat oven to 450 degrees, remove turkey from fridge and let it sit out until it comes to room temperature. About an hour.
  2. With turkey right side up (turkey breast facing up). Carefully separate skin from the turkey neck hole, and generously rub herbed butter between turkey skin and turkey meat on both side of the turkey.
  3. Flip turkey upside down and season generously with Moroccan spice rub, and flip turkey back right side up and season generously.
  4. Divide vegetables equally, half of veggies go inside the turkey cavity. Tie legs together with butchers twine.
  5. Place the other half of veggies on the bottom of the roasting pan along with chicken stock.
  6. With turkey right side up (turkey breast side facing up) place in roasting pan, and immediately reduce oven temperature to 350 degrees.
  7. Roast turkey until digital thermometer reads 160 degrees in the thickest part of the turkey thigh. About 3 - 3.5 hours, basting turkey with pan juices every 30 minutes.
  8. Remove turkey from oven and place on sheet, and lightly cover turkey with aluminum foil about 20 mins.
  9. **Feel free to make a pan gravy for turkey by straining pan drippings. Reserve 1/2 cup pan drippings and bring the rest of the pan drippings to a gentle boil in a medium size sauce pot.
  10. In a small bowl , whisk 1 tablespoon corn starch with 1/2 cup reserved pan drippings until fully incorporated and slowly add to gently boiling pan drippings, whisking until it forms a gravy like consistency. Season to taste with salt and pepper.


Yield: 1 cup

  1. Put Grand Marnier in medium saucepan and reduce by ½, add zest and juice of one orange, 1 cup orange juice, frozen cranberries, bring to a boil; then simmer for 12 to 14 minutes until reduced to syrupy consistency
  2. Set cranberry sauce aside to cool to room temperature.

Get more recipes from David Rose >>

You may also like these recipes:

Prosperity Soup >>

Crab Beignets with Chili Aioli >>

Chocolate Hazelnut Mousse Tart with Praline Crust and Raspberry Compote >>

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Crab Beignets with Chili Aioli
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Crab Beignets with Chili Aioli
Crab Beignets with Chili Aioli
Seasonal Event:
  • 1 LB Jumbo Lump Crab meat
  • 1 roasted yellow sweet corn (kernels removed) about 1/2 cup roasted kernels
  • 3 cooked bacon strips, chopped
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk
  • 1/2 teaspoon baking powder
  • 1 tablespoon Cajun seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon finely chopped chives
  • Vegetable oil (for frying)
  • 1/2 LB Parmesan cheese wedge


  • 1 cup kewpie mayo
  • 1.5 teaspoons Chiu chow style chili oil
  • 2 garlic cloves
  • 1 teaspoon rice vinegar
  • Zest and juice of 1/2 a lemon
  • 1/4 teaspoon Worcestershire sauce
  • Salt & Pepper to taste



  1. Whisk together flour, baking powder, and all dry seasonings in a medium bowl.
  2. Whisk in egg and whole milk until all clumps are gone and smooth consistency.
  3. Add crab, corn, bacon and chives to batter and stir in until well incorporated.
  4. In a small saucepot add vegetable oil to about 1.5” depth, bring to medium heat.
  5. Use a small ice cream scoop, or spoon, to portion out round beignet size balls into oil. (About 1.5” width)
  6. Fry for about 3 to 5 mins until golden brown and completely cooked thru; flipping beignets halfway thru cook time.
  7. Drain beignets on paper towel lined plate, and lightly sprinkle with salt.
  8. Generously top beignets with freshly grated Parmesan cheese and serve with chili aioli. Bon appetit!

Dish Assembly:

Stack 3 beignets together for height, top with freshly grated Parmesan, serve with a ramekin of chili aioli.


  1. Place all ingredients into a food processor, season to taste with S&P.

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Chocolate Hazelnut Mousse Tart with Praline Crust and Raspberry Compote
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Chocolate Hazelnut Mousse Tart with Praline Crust and Raspberry Compote
Chocolate Hazelnut Mousse Tart with Praline Crust and Raspberry Compote
Seasonal Event:
Valentine's Day
  • 6 ounces pecan pralines
  • 32 Biscoff cookies
  • 4 ounces unsalted butter
  • 4 large egg yolks
  • 3 cups heavy cream, divided
  • 6 tablespoons granulated sugar
  • 8 ounces bittersweet chocolate
  • ¾ cup Nutella hazelnut spread
  • 4 tablespoons Confectioners sugar, divided
  • Pinch Kosher salt
  • 6 ounces fresh raspberries
  • ¼ cup Grand Marnier
  • Juice of one orange
  • Zest of one orange


  • 10.5” tart pan


Praline Crust

  1. Preheat the oven to 375 degrees.
  2. Add Biscoff cookies, pralines and pinch of Kosher salt to a food processor. Blend until mixture resembles coarse sand. Place contents into medium bowl.
  3. Add melted butter and mix until well incorporated and resembles wet sand.
  4. Press the crust mixture into the tart pan, pressing firmly into the bottom and sides.
  5. Bake the tart for 5 minutes. Remove from oven and place in the refrigerator until completely cool.

Chocolate Hazelnut Mousse

  1. Place the chocolate chips into a medium mixing bowl.
  2. In a medium saucepot, whisk together egg yolks, 1 cup heavy cream and granulated sugar until well incorporated.
  3. Over medium-low heat, consistently stir the custard mixture until it thickens and coats the back of a spoon. *Be careful not to boil.
  4. Whisk in Nutella until it melts into the custard, about 1 minute.
  5. Remove warm custard mixture from heat, and strain through a sieve/strainer onto the chocolate chips in bowl. Mix with a rubber spatula until the chocolate melts and is well incorporated.
  6. Place in refrigerator until completely cool, at least 15 to 20 mins.
  7. Chill a large bowl in the freezer for 10 to 15 mins until ice cold.
  8. Place 1 cup heavy cream and 2 tablespoons confectioners sugar into chilled bowl. Whisk rapidly until cream develops stiff peaks.
  9. Fold 1/3 of the whipped cream into the chilled chocolate hazelnut custard until well incorporated.
  10. Add the chocolate hazelnut custard to the large bowl of remaining whipped cream and gently fold until well incorporated into a smooth mousse consistency.
  11. Pour the custard mixture into the prepared tart shell. Chill for at least 6 to 8 hours or overnight.

Raspberry Compote

  1. Place Grand Marnier, orange juice, orange zest, and 2 tablespoons granulated sugar into a medium sauce pot and whisk together. Bring to a boil.
  2. Add the raspberries. Mash and stir occasionally.
  3. Reduce the liquid by half. About 5 to 7 minutes.
  4. Remove from the heat and allow to cool completely.

Whipped Cream

  1. Chill a medium bowl in the freezer for 10 to 15 minutes until ice cold.
  2. Rapidly whisk 1 cup of cream and 2 tablespoons of confectioner’s sugar until stiff peaks develop.

To Serve:

Slice the tart into 10 even wedges and garnish with a spoonful of Raspberry Compote and a dollop of fresh whipped cream.

Get more recipes from David Rose >>

You may also like these recipes:

Moroccan Rubbed Turkey >>

Prosperity Soup >>

Chocolate Hazelnut Mousse Tart with Praline Crust and Raspberry Compote >>

Apple Mustard BBQ Pork Belly
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Apple Mustard BBQ Pork Belly
Apple Mustard BBQ Pork Belly
Lunch, Dinner
Seasonal Event:
8 to 9 servings


  • 3 lbs uncured pork belly
  • 2 Tablespoons kosher salt
  • 2 Tablespoons black pepper
  • 1 Tablespoon white sugar
  • 1 Tablespoon smoked paprika
  • Apple Mustard BBQ Sauce (recipe follows)


  • 1 cup apple juice
  • 7 oz whole-grain mustard
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey


  • 2 bunches large asparagus spears, ends trimmed (about 1.5 lbs) 8 to 10 oz ramps or green onion(scallion)
  • 1/4 cup chopped parsley
  • 5 cooked bacon strips, roughly chopped
  • 2 tablespoons canola oil
  • 3/4 cup olive oil
  • ¼ cup Sherry vinegar
  • 1 teaspoon honey
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon crushed red pepper


Apple Mustard BBQ Pork Belly:

  1. Preheat grill to 325 degrees indirect heat or oven to 325 degrees.
  2. Cut pork belly into three equal portions.
  3. To make the dry rub, mix kosher salt, black pepper, smoked paprika and sugar in a small bowl.
  4. Liberally season pork belly on all sides with dry rub.
  5. Tightly wrap seasoned pork belly in a layer of parchment paper, followed by two layers of aluminum foil. Repeat until all three pork pieces are wrapped.
  6. Place wrapped pork pieces on sheet pan and cook for 3 hours at 325 degrees, pork fat side up.
  7. Remove pork pieces from oven and allow to cool overnight in fridge at least 8 to hours; to allow belly to cool and firm up. Remove from parchment paper and aluminum foil.
  8. Preheat grill to 350 to 375 degrees, about medium-high heat.
  9. Place pork fat side down on to grill, and grill until pork fat is rendered and crispy, about 8 to 12 mins, flip and repeat process.
  10. Once both sides of pork are crispy, baste with Apple Mustard BBQ sauce on both sides until BBQ sauce has a nice caramelized coating on the pork belly.
  11. Allow to rest for 4 to 5 mins, and slice into 1/2” medallions; serve with grilled asparagus.

Apple Mustard BBQ Sauce:

  1. Add all ingredients into a saucepan and bring to a boil. Simmer for 8 to 10 minutes until thickened.
  2. Remove from heat and allow BBQ sauce to cool.

Grilled Asparagus with Charred Ramp Vinaigrette:

  1. Preheat grill to medium-high heat.
  2. Brush ramps lightly with canola oil.
  3. Grill ramps until slightly charred. Let cool and roughly chop.
  4. Add ramps, bacon, olive oil, sherry vinegar, honey, salt, pepper, and crushed red pepper to food processor; blend until smooth.
  5. Blanch asparagus for 2 to 3 mins in salted boiling water. Remove immediately from boiling water and “shock” in ice water.
  6. Toss blanched asparagus with ramp vinaigrette, pinch salt and pepper. Grill on med high heat about 5-7 mins until asparagus gets caramelization and grill marks.
  7. Serve immediately with pork belly.

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Buttermilk Fried Chicken w/Cheddar Chive Waffle & Bourbon Maple Syrup
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Buttermilk Fried Chicken w/Cheddar Chive Waffle & Bourbon Maple Syrup
Buttermilk Fried Chicken
Lunch, Dinner


  • 3 chicken thighs and 3 chicken legs
  • 3 tablespoons Kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 cup buttermilk
  • ½ cup canola oil


  • 1 cup all-purpose flour
  • ¼ cup rice flour
  • 1 tablespoon Kosher salt
  • 2 teaspoon cracked black pepper
  • 1 teaspoon onion powder


  • 2 oz. bourbon
  • 2 teaspoon sugar


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups whole milk
  • 6 chives, finely minced
  • 2 large eggs, beaten
  • 8 tablespoons butter (1 stick), melted
  • 2 cups sharp cheddar cheese, shredded


Buttermilk Fried Chicken:

  1. Season chicken liberally with kosher salt, black pepper, onion powder, garlic powder and paprika.
  2. Place chicken in medium bowl and pour buttermilk over chicken.
  3. Wrap tightly with plastic wrap and marinate in fridge overnight.
  4. Add 1/2 cup canola oil to cast iron skillet and bring to medium high heat.
  5. Remove chicken from buttermilk, and generously coat chicken on both sides with chicken dredge one piece at a time.
  6. Shallow fry chicken 8 to 10 mins on each side until golden brown and internal temp of 165 degrees.
  7. Set chicken aside on wire rack, to keep chicken crispy and drain oil.

Chicken Dredge:

  1. Whisk all dry ingredients together in a medium sized bowl, set aside.

Bourbon Syrup:

  1. Add bourbon, and sugar in sauce pan, on medium high heat.
  2. Whisk sugar into bourbon.
  3. Once sugar is dissolved in bourbon, add maple syrup, and bring to a boil, the simmer.
  4. Remove bourbon syrup and set aside.

Cheddar Chive Waffle:

  1. In a medium bowl, whisk together flour, salt and baking powder.
  2. In a separate bowl whisk together eggs, milk, melted butter, and fold in cheese and chives lastly.
  3. Add milk mixture into flour mixture, and mix together with a spatula, until well incorporated.
  4. Heat Belgian waffle iron to medium heat.
  5. Fill waffle iron with batter, being careful not to overfill, close the lid and cook waffle until steam stops, golden brown and cooked thru.
  6. Place finished waffles on wire rack in oven, to keep crispy and warm.

Get more recipes from David Rose >>

You may also like these recipes:

Moroccan Rubbed Turkey >>

Prosperity Soup >>

Pan-Seared Pork Chop with Portobello Wine Sauce & Acorn Squash Purée >>

David Rose - Pan-Seared Pork Chop with Portobello Wine Sauce & Acorn Squash Purée
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David Rose - Pan-Seared Pork Chop with Portobello Wine Sauce & Acorn Squash Purée
Pan-Seared Pork Chop
Seasonal Event:


  • 2 bone in 1 lb thick cut pork chops (about 1.5” thick) 3 cups water
  • 1/2 cup sugar
  • 2 t kosher salt
  • 2 garlic cloves (peeled & smashed) 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 t green peppercorns


  • 1 medium acorn squash 1/2 cup olive oil
  • 6 oz half & half
  • Salt and pepper


  • Brined pork chops
  • 1/4 cup shallots finely chopped
  • 2 garlic cloves (minced)
  • 6 oz portobello mushrooms (sliced) 1 cup marsala wine
  • 1/3 cup chicken stock
  • Kosher salt
  • Black pepper
  • 4 t olive oil
  • 2 t unsalted butter
  • 2 t chopped parsley


  • 3 garlic cloves minced
  • 4 cups rainbow chard chopped s +p
  • 2 t olive oil
  • 1/2 chicken stock



  1. Combine all brine ingredients in a medium saucepan and bring to a boil; remove from heat and cool down to room temperature.
  2. Once brine has cooled, place pork chops in a large plastic bag, and pour brine over pork chops; allow chops to sit in brine overnight in refrigerator.

Acorn Squash Purée:

  1. Slice acorn squash in half and scoop out seeds; quarter each half.
  2. Pre-heat oven to 375 degrees.
  3. Place squash meat side up, on a half sheet pan and drizzle with 1/2 cup olive oil; season generously with salt and pepper.
  4. Bake in oven for about an hour until squash is fork tender and golden brown.
  5. Bring the half & half to a boil in a small saucepan.
  6. Scoop squash meat out of skin, and place in food processor and blend, slowly adding hot half & half until desired smooth consistency; season to taste with salt and pepper.
  7. Serve warm.

Pan-Seared Pork Chops:

  1. Pre-heat oven to 375 degrees
  2. Remove pork chops from brine, and pat dry on both sides with paper towel, allow pork chops to come to room temperature; about 20 30 mins.
  3. Add 2 t olive oil to medium cast-iron pan and put on medium-high heat.
  4. Sear pork chops on one side about 3 to 5 mins until a hard sear is formed, flip pork chops and add butter to pan.
  5. Tilt pan and baste pork chops with spoon until golden brown about 1 minute.
  6. Place pan in preheated oven and cook until 140 degrees for medium doneness, about 9 to 11 mins; for well done (165 degrees) allow to cook in oven for about 15 to 16 mins.
  7. Once pork chops are 140 degrees, pull out of oven and allow to rest on cooling rack; resting will allow juices in pork chops to redistribute and continue carryover cooking to perfect 145 medium doneness.
  8. In same cast iron pan, on medium-high heat, add remaining 2 t olive oil, garlic, shallots, portobellos and pinch salt and pepper.
  9. Sauté until mushrooms are tender about 3 to 4 mins, add marsala wine and chicken stock to pan, reduce to only 1/3 volume; about 6 to 8 mins.
  10. Once pan sauce has fully reduced, turn off heat and swirl in butter until thickened sauce consistency is achieved.
  11. Season to taste with salt and pepper and stir in chopped parsley.

Sautéed Rainbow Chard:

  1. Add olive oil to medium-sized pan and turn to medium-high heat, sauté garlic until lightly fragrant; about 30 seconds.
  2. Add rainbow chard, pinch s +p to pan and sauté until wilted, about 3 to 4 mins.
  3. Add chicken stock to pan, and cook until reduced by 1/2, season to taste with salt and pepper.

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