Chef Greg’s Wine Dinner, Spicy Grilled Shrimp with Avocado, Fresh Grapefruit and Citrus Vinaigrette


Back in November 2019 Executive Chef Greg Colline from Brackett’s Crossing Country Club in Lakeville, Minnesota used my Spicy Shrimp and Seafood Rub on one of his dishes for their Club’s Wine Dinner.  I can’t get over the gorgeous presentation and he said the members loved it!  


Brackett’s Crossing Country Club – Executive Chef Greg Colline 17976 Judicial Road Lakeville, MN 55044

PASSION My Journey through Food – signed books available on my website store or purchase through Amazon, Barnes & Noble or iTunes. Ebook coming soon.  Just Jules in the Kitchen Spicy Shrimp and Seafood Rub also available on my website store. *Check out; Kona Coffee Rub, Pecan Smoked Wing Rub and Prime Rib and Meat Rub.  Delivery or Pick Up available for Encanterra Residents. Ships to all States in the U.S.

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What can you expect to see in Book Two? Small Plates and Appetizers – Today, a Spicy Shrimp Small Plate

2/4/2020 This would be great to serve for a Valentines Day Dinner for you and your significant other or for a small dinner party. I came up with this last night, and it was scrumptious!  I used my Spicy Shrimp and Seafood Rub (which you can order on my website store). The whole dish took 15-20 minutes from beginning to end.  As a small plate serve 1-3 Shrimp per person or as a dinner for 2 serve 4-7 Shrimp per person depending on Size.  I used the largest Shrimp I could find (13-15 per pound) which means these are big!

Flavors and Description: The Shrimp is Spicy (but just enough), the Peppers are Sweet, and the Jalapeño, after Sautéed has a mild heat.  The Kale adds a smooth texture, and an earthy flavor, the Cilantro adds spunk (and always compliments well with highly spiced foods), the fresh cut Cherub Tomato adds a coolness and freshness, and a good squeeze of a freshly, picked Meyer Lemon adds a a burst of Citrus, and finishes off the whole dish. Happy, happy!

See ingredients below: Continue reading “What can you expect to see in Book Two? Small Plates and Appetizers – Today, a Spicy Shrimp Small Plate”


I love Flat Leaf Kale and Brussel Sprouts together…now add Crispy Shallots and Garlic!


I came up with this on the night of Nov 2, 2019.  I think some of you know that I have a journal in my kitchen and write down everything I make, and then I decide if it is good enough for a book or just to share in general.

I’ve got a line up of recipes, and restaurant reviews for you, but got a little behind with the book release, signing etc.  Now I am on board again, and it feels so good to be back with all of you! Thank you, thank your ALL of your support and comments. Continue reading “I love Flat Leaf Kale and Brussel Sprouts together…now add Crispy Shallots and Garlic!”


Pork Medallions with “Just Jules” Prime Rib and Meat Rub in a Light Cream Sauce with Mushrooms


Quick and Easy:

  1. Buy a Whole Tenderloin and Slice into 1/2″ slices.  Sprinkle Heavily with my Prime Rib and Meat Dry Rub (which you can buy at my on-line store). Sauté  in Olive Oil for about 10 Minutes, Flipping once.
  2. Leaving Pork in Pan, add Heavy Cream to the Pan (about 1 Cup) and let Cook for about 10-15 Minutes.
  3. *The Mushroom are in my New Cook Book under Veggies and Titled 9 Hour Burgundy Mushrooms.
  4. *You can omit the Mushrooms or add Quartered Mushrooms that have been previously Sautéed in a Pan with a Little Butter, Kosher Salt and Cracked Black Pepper and either Herbes de Provence, Italian Seasoning, Dried Tarragon or Sweet Basil.  Rosemary would also be good. Add Kosher Salt & Pepper to  taste.


Pork Medallions with my Prime Rib and Meat Rub, 9 Hour Burgundy Mushrooms, Brown Rice Robusto! (all found in my new cookbook) and Buttery Fresh Green Beans.

Bon Appetite!

Just Jules in the Kitchen

Spices sold at

Look for PASSION My Journey through Food, on sale October 2019