Saturday, June 24, 2017

Back to the Basics

Back to the Basics

How cheap is the food I make?

Here's an idea!


     When I started this blog one of the things I was looking for and I quoted was "On the Cheap"!  Well what does that mean?

     I'm going to give you an idea!   Ok this is Cornmeal crusted whiting, headed and cleaned with thyme and rosemary cornmeal mix crust.

Whiting 5.99 for 3 lbs. about 12 pieces so cost 1.50 other spices etc.  especially if you grow your own herbs or buy Kroger brand we're talking .85 with oil!  So main course for three people, cause these are big pieces of fish .80 per person.

Ok next one the chicken I just put up

Chicken 5lbs 5.99 about 10 pieces I used 2 so 1.20 because of buttermilk and egg maybe 1.00 including oil so a BUCK TEN!  really?  to feed a kid something they'll never get in a restaurant , get off your ass and kick it in the kitchen!


Priceless although 80.00 and over three years 150.00 so not worth eating!  But great to take a nap with :)

Ok let's get fancy !  Beef Sweet Breads, that's Thymus or "throat" and pancreas and yes it's a delicacy

 at 7.50 for 2.5 lbs so a serving of 4 oz which is enough considering the "SWEET" isn't no joke is a serving we're talking 10 servings at .75 just for the sweet breads add another dime for the extras and we're talking .85 a serving for "RITZY ASS FOODSY FOODS"!



Till next time get some sense and start cooking!

oh yeah and ENJOY!

Chef Jason

Chef Jasons Deep South Slow Fried Chicken

Deep South Slow Fried Chicken

Chef Jason is back again


     Well y'all I'm glad to be back.  I've had some major personal and health issues the last year so things have been really slow on the cooking front.  So I brought a favorite of mine for you to try.  Slow Fried Southern Style Chicken. 

      Start out with a large cast iron skillet with about 1" of oil in the bottom and heat it just to the point of smoking but don't let it smoke at about 75 percent heat.  Place your chicken one piece at a time slowly in the oil leaving plenty of room between the pieces.  Reduce heat to about 4 out of 10 or 40 percent and cover.  Set a timer for 10 minutes.  After 10 minutes remove cover flip and set a timer for another 10 minutes to brown the other side.  Remove one piece at a time and place on paper towels to help soak up the excess oil.  (Prep directions below).

     Obviously before that you have to prepare a few things.  I place my chicken pieces in a 1 gallon plastic Zip-loc bag and pour a generous amount of buttermilk over it and seal and set in the refrigerator for 4 hours to marinate.

     Next step is take 1 egg and 1/2 cup of buttermilk and season with salt, pepper, garlic, parsley and smoked paprika to your taste (I use an extra bit of the paprika to bring out that smokey after taste.  Whisk until thoroughly mixed.

     In another bowl place 1 cup of flower and season with the same seasonings as the dredge, mix up good with whisk or fork.

     Right before placing in the hot oil place a piece of chicken in the flour mix and coat, then dredge in the egg mixture and then again in the flour to coat fully.  Place in pan and repeat till you're all done.  (cooking directions above).

This is the BEST FRIED CHICKEN you will ever taste.  Please let me know your comments in the feedback section and thanks for joining us.

Till Next Time,


Chef Jason

Saturday, January 23, 2016

Mixed greens in the crock pot

Crock pot mixed greens 

A nice mixture of red and green chard, baby bok choy and baby spinach with onions and bacon.  Seasoned with salt, pepper, onion powder, garlic powder, sugar and a Tbsp. of vinegar.   These will cook on low for 8 hours.

Till Next Time,

Friday, January 8, 2016

It's 2016

2016 kick off

Well all it's 2016 and so to kick it off I'm gong to be bringing you details on home wine making, beer and hard cider.  I'm still working on this and although simple I've drank better ;)

I also have challenges ahead of me such as "better smoking, grilling and the BRAND new the art of 


 There is no need for anyone to go hungry there is always something out there even in the dead of winter!  Grow YOUR Own!  Our ancestors done so and so can "YOU"!

 Go fishing, hunting and foraging with Chef Jason, we're gong to take into the wild and we're going to cook up some delicious dishes that although take a lot of work, wield serious rewards.

from Mitake to Deer necks, from kung pao chicken to the best soup beans you'll ever eat, from corn bread to sour dough, from wine to beer, let's just say it's going to be a good "YEAR".

Remember "You grow it, you hunt it, you find it, you harvest it, "YOU" cook it. 



"This is the path to truly good food".

 Till then,


Thursday, December 31, 2015

New Years Eve 2015 live from Times Square

Watch Time Squares annual dropping of the ball for free starting now.

Till Next Year,

Sunday, November 15, 2015

A day of canning and starting hard apple cider

  A day of canning pickled goodies and Hard Cider

It's that time of year  when I break out the canning supplies and save as many veggies as I can.

My preference is pickled veggies of any kind so I made Sour Kraut, Pickled Green Tomatoes, garlic dill pickles and Mixed pickles vegetables which we call "CHOW CHOW".

Remember when canning that organization is the key to not driving yourself insane with a huge mess. 

I also put up a gallon of Mulled Hard Apple Cider which should be ready by New Years Eve :)

Till Next Time,



Thursday, October 8, 2015

Pan roasted veggies

Pan roasted veggies, just perfect for the season with some nice smoked pulled pork and apple cider ;)

Till next time,

Chef Jason