About me.

Happy! I enjoy making people happy good food makes people happy it’s my way to show love for family, friends, co workers, neighbors, I just love it! You have to eat to live right? I was born in Quebec, Canada the biggest French part of Canada. My parents had a restaurant when I grew up and grandma was a great teacher too!

I am a self taught home cook truly passionate about food.I am obsessed with cooking competitions. I have been doing this on the side for 6 years now and I have won numerous competitions from The Real Women of Philadelphia competition finalists with Kraft foods and Mrs. Paula Deen in Savannah, GA to winning the Country Crocks cooking star recipe contest and filming in New York with Carla Hall, assisting Robert Irvine in his first live dinner impossible to winning grand prize for Tostitos one chip wonder to New England soup challenge I competed in Atlanta, GA also Macy’s grilling guru cook-off in North Carolina, World Food Championships in Las Vegas 2 years in a row and placed top ten, with my recent win at World Food Championships in Orlando Florida placing 2nd in the world in the seafood category, I tell ya if there is a cooking or recipe contest/competition I am signing up the test kitchen is always open on my spear time I absolutely love it!

I also have a second passion and that is fishing I have been fishing since the age of 4 first in the rivers in Canada but then moved to Florida when I was 10 years old and fell in love with Saltwater fishing, If you don’t see me in the kitchen cooking you will see me out on my boat catching fish to create yet another fresh catch of the day dish! It just doesn’t get better than that and that is what I mean about simplicity at its best! Off the hook, on the plate! Sometime Off the hook is really off the hook but sometimes it’s an off the hook dish I just whipped up with a few simple on hand ingredients!! With over 100 fishing/cooking videos on You tube with a total views of 87,276 and 27,989 views on my website post just makes me smile. Got to love that!! Doing things you love and that lets’ you enjoy others and make others happy what else could you ask for really? Every day is a new day you never know what it will bring! Making the best of everyday is what I’m all about! Thank you all!!

href=”http://offthehookontheplate.com/wp-content/uploads/2012/04/Josee-in-fish-market-holding-lobsters.jpg”>Josee in fish market holding lobstersMe with snapper
Josee fileting grouper

me with big red grouperjosee corn salad actionme out on the little boat
josee walking with board 2Me_in_the_kitchen_with_my_winning_recipe_crop

Josee on waverunner

Recent Posts

Super bowl appetizers

Pot Stickers with a Red Chili Pineapple Dipping Sauce
3 tablespoons extra-virgin olive oil
3 cups fresh spinach chopped fine
½ cup onion chopped fine
¼ teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey
2 garlic cloves minced
1 tablespoon ginger paste
3 tablespoons A.1. Original Steak sauce
12 ounces all natural wonton wraps
¼ cup low sodium soya sauce
1 small red chili pepper deseeded finely chopped
½ cup pineapple cubed
1/3 cup water
2 tablespoons cilantro chopped
2 green onions chopped fine
In a large non- stick frying pan on medium high heat add 1 tablespoon olive oil, spinach, onion and salt & pepper. Sauté until onions are tender and spinach is wilted. Set aside
To a large mixing bowl add ground turkey, garlic, ginger paste, 2 tablespoons A-1 steak sauce and the sautéed spinach mix all until well incorporated. On a clean surface lay out wonton wrappers a dozen at a time place ½ teaspoon ground turkey mixture in the middle of each wonton. Wet your finger fingers with water and brush a little water on the edge of wonton wrappers fold over the filling and with a back of a fork press wonton together to seal all the way around repeat until you run out of wonton wrappers and filing.
In two separate large nonstick frying pan heat up remaining 2 tablespoons oil add wonton to pan fry 2 minutes turn and fry additional 2 minutes. Add ¼ cup of water to each pan cover with lids lower heat to simmer and let wontons steam for 5 to 7 minutes. If your pans are not large enough you will need to cook pot stickers in multiple batches.
While pot stickers are cooking to a mini food processer add soya sauce, red chili pepper, remaining table spoon A.1. steak sauce, pineapple brown sugar, water, cilantro and green onions pulse until well combine into a sauce.
Serve pot stickers warm with side of dipping sauce. You may garnish with chopped chives.

Kickin Southwestern Wings with Chile Lime Dipping Sauce
20 wings
1 cup flour
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon ground cumin
½ teaspoon salt
½ teaspoon pepper
4 cup canola oil
1 cup medium enchilada sauce
4 tablespoons butter
2/3 cup mayonnaise
¼ cup buttermilk
1 tablespoon red onion chopped fine
1 lime zest
1 tablespoon lime juice
1 tablespoon mild green chiles diced & drained
1 tablespoon cilantro chopped fine
Preheat oil in a deep fryer to 375 degrees.
In a small mixing bowl add mayonnaise, buttermilk, red onions, lime zest, lime juice, diced chiles and cilantro with a whisk until well incorporated and refrigerated until serving.
In a large zip lock bag add flour, chili powder, paprika, cumin, salt & Pepper. Add wings to flour mixture close zip lock bag and shake until wings are well coated. Remove wings and shake to remove excess flour mixture. Add wings to fryer but do not crowd the fryer, you may need to do this in a couple batches. Cook wings 14 minutes shake excess oil.
While wings are cooking on stove top in a small sauce pan add enchilada sauce and butter and heat through until butter is melted.
In a large stainless still bowl add hot enchilada sauce and wings and toss until wings are well coated with enchilada sauce. Serve immediately with dipping sauce.

Smoky BBQ Hot Buffalo Spare Ribs with Blue Cheese Dipping Sauce
3 ½ pounds St-Louis Style pork spare ribs
2 onions
2 carrots
2 cups Gnarly Head Authentic White wine
Rub-
1/3 cup brown sugar
1 tablespoon iodized sea salt
1 tablespoon ground black pepper
1 tablespoon Southwestern chipotle seasoning blend salt-free
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon celery seed
Sauce-
1/3 cup butter
1/3 cup hot sauce
1 tablespoon brown sugar
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder
Dipping sauce-
2 ounces blue cheese crumbles
1 cup sour cream
1 tablespoon milk
1 tablespoon chives chopped fine
2 celery stalks
Preheat oven 300 degrees.
Chop onions and carrots in large pieces and place in a non-stick deed pan approximately 14x10x2 pour the 2 cups of wine in the pan and set aside.
In a small food processer place all of the rub ingredients grind until all ingredients are well combine. Cut rib rack in half too fit in the pan. Rub both sides of ribs with equal amount of rub. Place ribs on top of the vegetable and cover pan tightly with aluminum foil. Bake 1 hour 40 minutes. Remove ribs out of the pan and place on a platter top the ribs loosely with aluminum foil and let rest for 15 minutes.
While ribs are resting add to a small sauce pan on medium heat the glaze ingredients cook 3 minutes while whisking a few times. Remove from heat.
Turn oven to broil. Discard the wine and vegetable from rib pan. Brush the ribs on both sides with glaze. Place ribs on top rack of oven and broil 5 minutes turn ribs and broil an additional 5 minutes on the other side. Remove ribs from oven and let rest for 5 minutes.
While ribs are resting mix in a bowl the dipping sauce ingredients excluding the celery.
Cut ribs in individual pieces serve with dipping sauce and celery pieces

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