Hell's Kitchen's Chef Ja'Nel Witt Shares Her Top 5 Holiday Recipes

Your guest will love these bold twists on the classics.

Tastes of the Season - Want to spice up your holiday offerings? Let Chef Ja'Nel Witt show you the way. The Hell’s Kitchen Season 11 winner, who is also the December spokesperson for the Hairless 4 Her Awareness “Save the Woman Not the Boobies” breast cancer campaign, shares with BET.com five internationally-inspired dishes your guests are sure to love. (Photo: Courtesy of Chef Ja'Nel Witt)

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Tastes of the Season - Want to spice up your holiday offerings? Let Chef Ja'Nel Witt show you the way. The Hell’s Kitchen Season 11 winner, who is also the December spokesperson for the Hairless 4 Her Awareness “Save the Woman Not the Boobies” breast cancer campaign, shares with BET.com five internationally-inspired dishes your guests are sure to love. (Photo: Courtesy of Chef Ja'Nel Witt)

Spice Rubbed Scallops with Chickpea, Blistered Tomato and Corn Succotash, Warm Garbanzo Puree Finished With Herb Oil - Sea scallops are seasoned with a spicy garam masala blend and then seared to perfection. Ingredients for the scallops: 4 tsp ground black peppercorn 2 tsp ground cloves 4 tbs ground cumin 3 tbs ground cardamom 2 tsp ground nutmeg 4 tsp ground cinnamon 10 sea scallops Procedure: -Combine spices, and mix until blended completely. -Heat 2 oz olive oil in stainless steel or non-stick sauté pan over med-high heat. -Pat scallops dry with paper towel. Season each side with salt and lightly with spice mixture. -Sear each scallop 3-4 mins on each side, transfer to hot oven for additional 5 mins. -Remove and allow to rest for 2 mins. For the succotash: 16 oz cooked garbanzo beans (if using canned, drain well) 8 oz fresh corn 4 oz grape tomatoes, halved 1 serrano chili...

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Spice Rubbed Scallops with Chickpea, Blistered Tomato and Corn Succotash, Warm Garbanzo Puree Finished With Herb Oil - Sea scallops are seasoned with a spicy garam masala blend and then seared to perfection. Ingredients for the scallops: 4 tsp ground black peppercorn 2 tsp ground cloves 4 tbs ground cumin 3 tbs ground cardamom 2 tsp ground nutmeg 4 tsp ground cinnamon 10 sea scallops Procedure: -Combine spices, and mix until blended completely. -Heat 2 oz olive oil in stainless steel or non-stick sauté pan over med-high heat. -Pat scallops dry with paper towel. Season each side with salt and lightly with spice mixture. -Sear each scallop 3-4 mins on each side, transfer to hot oven for additional 5 mins. -Remove and allow to rest for 2 mins. For the succotash: 16 oz cooked garbanzo beans (if using canned, drain well) 8 oz fresh corn 4 oz grape tomatoes, halved 1 serrano chili...

White Chocolate-Chai Pots de Crème - Luscious white chocolate mingles with a fragrant blend of cardamom, clove and cinnamon. Mmm... Ingredients: 6 oz good quality white chocolate, finely chopped 8 oz heavy cream 8 oz whole milk 6 large egg yolks 6 oz sugar 4 cardamom pods 1 tsp whole cloves 1 cinnamon stick 1/4 tsp grated nutmeg 1 oz ginger chopped 1 tsp whole black peppercorns Procedure: -Preheat oven to 300 degrees, place rack in center of oven. -In medium sauce pan simmer milk with whole spices for approx. 15-20 mins, remove from heat and let steep 15 more mins. -Strain out spices and return to sauce pan and heat to a simmer. -In separate bowl whisk egg yolks, sugar and nutmeg until doubled in volume. -Slowly whisk hot milk into egg mixture until combined. -Heat cream over medium heat until it simmers. -Pour hot cream over white chocolate and whisk until smooth. -Combine eg...

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White Chocolate-Chai Pots de Crème - Luscious white chocolate mingles with a fragrant blend of cardamom, clove and cinnamon. Mmm... Ingredients: 6 oz good quality white chocolate, finely chopped 8 oz heavy cream 8 oz whole milk 6 large egg yolks 6 oz sugar 4 cardamom pods 1 tsp whole cloves 1 cinnamon stick 1/4 tsp grated nutmeg 1 oz ginger chopped 1 tsp whole black peppercorns Procedure: -Preheat oven to 300 degrees, place rack in center of oven. -In medium sauce pan simmer milk with whole spices for approx. 15-20 mins, remove from heat and let steep 15 more mins. -Strain out spices and return to sauce pan and heat to a simmer. -In separate bowl whisk egg yolks, sugar and nutmeg until doubled in volume. -Slowly whisk hot milk into egg mixture until combined. -Heat cream over medium heat until it simmers. -Pour hot cream over white chocolate and whisk until smooth. -Combine eg...

Poached Pear and Fresh Blueberry Tart With Port Wine Caramel and Almond Cream - Fresh pears are simmered in spiced port wine and baked with fresh blueberries and decadent almond cream. Ingredients for the poached pears: 1 lb Bartlett pears, peeled, halved, and cored 8 oz sugar 2 cinnamon sticks 2 star anise pods 10 whole black peppercorns 1 orange, cut in half, juiced and fruit reserved 4 oz Port wine 4 oz red wine 8 oz water Procedure: -In medium sauce pan, combine all ingredients (being sure pears are submerged), and 4 oz of sugar. -Cut a piece of parchment paper into a circle the same diameter of the pan. Place on top of pears, this will ensure pears stay submerged during poaching. -Cook over low heat 25-30 mins or until pears are easily pierced with a knife, but not mushy. -Remove pears from liquid and allow to cool completely, strain poaching liquid and reserve. -Bring ...

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Poached Pear and Fresh Blueberry Tart With Port Wine Caramel and Almond Cream - Fresh pears are simmered in spiced port wine and baked with fresh blueberries and decadent almond cream. Ingredients for the poached pears: 1 lb Bartlett pears, peeled, halved, and cored 8 oz sugar 2 cinnamon sticks 2 star anise pods 10 whole black peppercorns 1 orange, cut in half, juiced and fruit reserved 4 oz Port wine 4 oz red wine 8 oz water Procedure: -In medium sauce pan, combine all ingredients (being sure pears are submerged), and 4 oz of sugar. -Cut a piece of parchment paper into a circle the same diameter of the pan. Place on top of pears, this will ensure pears stay submerged during poaching. -Cook over low heat 25-30 mins or until pears are easily pierced with a knife, but not mushy. -Remove pears from liquid and allow to cool completely, strain poaching liquid and reserve. -Bring ...

Grilled Mahi Mahi With Citrus Argentine Chimichurri and Charred Sweet Potatoes - Mahi Mahi steaks soak up the bright flavors of citrus and earthy spices. For the chimichurri ingredients: 1 cup olive oil Zest of 2 oranges + juice Zest of one lime + juice 2 tbs red wine vinegar 2 each garlic cloves, minced 1/3 cup shallot, minced 1/2 cup fresh parsley, minced 1 tbs fresh oregano, minced 1 tsp crushed red pepper flakes Salt and pepper to taste Procedure: -Stir olive oil, orange/lime zest & juice, and vinegar together with garlic, shallot, parsley, oregano, and red pepper flakes; season to taste with salt and pepper. -Reserve 1/3 cup for marinating Mahi Mahi steaks. Allow remaining chimichurri to stand for 2 hours at room temperature before serving. For the Mahi Mahi: 4-4oz Mahi Mahi steaks Salt and pepper 1/3 cup reserved chimichurri Procedure: -Cover steaks with chimichurri...

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Grilled Mahi Mahi With Citrus Argentine Chimichurri and Charred Sweet Potatoes - Mahi Mahi steaks soak up the bright flavors of citrus and earthy spices. For the chimichurri ingredients: 1 cup olive oil Zest of 2 oranges + juice Zest of one lime + juice 2 tbs red wine vinegar 2 each garlic cloves, minced 1/3 cup shallot, minced 1/2 cup fresh parsley, minced 1 tbs fresh oregano, minced 1 tsp crushed red pepper flakes Salt and pepper to taste Procedure: -Stir olive oil, orange/lime zest & juice, and vinegar together with garlic, shallot, parsley, oregano, and red pepper flakes; season to taste with salt and pepper. -Reserve 1/3 cup for marinating Mahi Mahi steaks. Allow remaining chimichurri to stand for 2 hours at room temperature before serving. For the Mahi Mahi: 4-4oz Mahi Mahi steaks Salt and pepper 1/3 cup reserved chimichurri Procedure: -Cover steaks with chimichurri...

Anise-Infused Lamb Shank With Tricolor Israeli Couscous, Dried Cranberries and Apples - This hearty dish calls on the spicy-sweet flavors of cinnamon, star anise and clove. For the lamb shank: 3 lbs lamb shanks 8 oz onion, diced 4 oz celery, diced 4 oz carrot, diced 4 oz fennel, diced 4 oz tomato paste 4 qts brown stock 2 oz garlic, minced 4 oz dry red wine 2 cinnamon sticks 2 tbs clove, whole 4 star anise, whole Salt & pepper to taste Procedure: -Heat oven to 375 degrees. -In large sauce pan, heat 2tbs oil over med-hi heat, season & sear lamb on all sides, remove and set aside. -Reduce heat to medium, add onion, carrot, celery, and fennel 7-8 mins. -Add garlic, anise, cinnamon, and clove, cook additional 3 mins. -Add tomato paste and cook 5 mins. -Deglaze with red wine, being sure to remove all browned bits from bottom of the pan. -Add stock and seared lamb shanks; br...

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Anise-Infused Lamb Shank With Tricolor Israeli Couscous, Dried Cranberries and Apples - This hearty dish calls on the spicy-sweet flavors of cinnamon, star anise and clove. For the lamb shank: 3 lbs lamb shanks 8 oz onion, diced 4 oz celery, diced 4 oz carrot, diced 4 oz fennel, diced 4 oz tomato paste 4 qts brown stock 2 oz garlic, minced 4 oz dry red wine 2 cinnamon sticks 2 tbs clove, whole 4 star anise, whole Salt & pepper to taste Procedure: -Heat oven to 375 degrees. -In large sauce pan, heat 2tbs oil over med-hi heat, season & sear lamb on all sides, remove and set aside. -Reduce heat to medium, add onion, carrot, celery, and fennel 7-8 mins. -Add garlic, anise, cinnamon, and clove, cook additional 3 mins. -Add tomato paste and cook 5 mins. -Deglaze with red wine, being sure to remove all browned bits from bottom of the pan. -Add stock and seared lamb shanks; br...