Saturday, November 29, 2014

Very few new things so visit the following to catch up if you're behind

Thursday, November 13, 2014

Chef Jason's Four Season Stuffed Peppers

Chef Jason's Cherry Wood Smoked Pork Shoulder

Chef Jason's cherry wood smoked pork shoulder.



This one is tough and I don't mean as in chewing it, it's a matter of time. You're looking at 2-3 days to make one of these so don't take it lightly. One day to defrost if you have frozen it, one day to let it set in the dry rub. I use some vinegar and olive oil with slits cut in the shoulder, in this case I used rice wine vinegar. The rub is marjoram, salt, pepper, seasoned salt, brown sugar, white sugar, garlic and plenty of smoked Spanish paprika and dried parsley. I'll let this set this way for one more day in the fridge wrapped in plastic wrap and then the cherry wood smoke comes next so STAY TUNED,
And till next time,
Chef Jason Blevins

Thursday, October 30, 2014

Chef Jason's Chicken from Heaven

After the move my computer crashed but I'm cooking up some awesome chicken roast with a mix of great fall veggies, stay tuned and God Bless :)


Wednesday, October 22, 2014

Chef Jason's Four Season Stuffed Peppers

I made these with fresh baby spinach, fresh cilantro, other fresh herbs, apple wood smoked bacon and Italian sausage and finished with some marinara sauce.  Cook on low for 6-8 hours in the crock pot and you have supper.  I'll serve this with a southwestern coleslaw and garlic bred.

Till Next Time!


Finished dinner with the southwestern style cole slaw, Ciabatta bread with cheese and the stuffed pepper which I finished off in the broiler with panko and Parmesan to crisp it up a bit.


Saturday, October 11, 2014

Chef Jason's Jamble Stumble

Chef Jason's Jamble Stumble, turns out good 

More use of the Mai-take mushrooms plus Chef Jason gets chopped. " Rikki challenged me again and gave me garbage ingredients as I expected including frozen peas to work with so I used those for a rue and did a 30 minute jambalaya which I've never even eaten before".  It went well though and although it took me 40 minutes I served up a delicious jambalaya in the end.

Till Next Time,


Friday, October 10, 2014

Chef Jason's Duck Ala'plum

Maitake Mushroom (Hen of the woods)

Chef Jason's Duck ala'gonnanever 

do it again too much work dish, lol

This dish is so complex from Maitake mushrooms which you're lucky to find or buy to the complexity of the sauces I composed. The Turnip, Parsnip and potato cake to the three cabbage Asian inspired sesame seed and pan toasted pine nut salad and dressing. That doesn't include the complexity of making a duck correctly with my wonderful plum butter sauce!

 But still Enjoy the PIC!

Thursday, October 9, 2014

Chef Jason's Hawageorgian pulled pork sandwich

This one is a special one... don't fret the duck is soon to come as well. My wife is a Georgia peach as I call her so I incorporated some peaches that were on sale into a main dish, this will be a good one I think, I put three kinds of peppers, seasonings and scored the pork to fit the pieces of peach into. After it's done I'll saute the remainders from the crock pot and reduce and blend them into a sauce to then be incorporated into the final meat. I'll serve with two sides and on a Dark rye bun grilled with fennel and sesame seeds and salt. Till I get around to the final pic of this one wish me luck and as always.

Saturday, September 27, 2014

Rikki's Birthday Catfish Dinner!

Ok so Rikki wanted catfish for his birthday so I got some nice catfish, then we went from there. What can I say we love to cook! So I went to the store bought what was cheap or on clearance and we came up with this. It's a Cajun/creole/Mediterranean dish. It's a Pad Thai Rice noodle with Louisiana dressing made for fish and smoked pepper jack cheese, Serrano pepper coleslaw and for the finisher we have Cajun rubbed, buttermilk soaked catfish covered with a pineapple Pablano pepper Pico De Gallo with green tomatoes! It was fun in the Kitchen as usual and till next time


Thursday, June 12, 2014

Jason's Cabernet, Crab and Oyster Stew w/Leek and Morel mushroom cheese and oyster crackers.

 and once again 

Enjoy and recipe's will be coming soon! Please follow us!



Wednesday, June 11, 2014

Jason's Island BBQ Turkey Legs

 (Coming soon along with other recipe's)


Tuesday, May 27, 2014

Jason's Gourmet Mushroom and Swiss Burger

Did this for memorial day, recipe to come soon.

Till next time Enjoy!



Saturday, May 10, 2014

Jason's Kitchen the real down home cooking!

AD Work please leave feedback before Kickstarter campaign please

Till next time 


Jason's Spicy Gator Balls are finished and a hit with a kick Recipe coming soon Happy mother's day to all you wonderful mother's out there, you have my utmost respect. 



Chef Jason's Spicy Gator Balls intro.

Jason's Spicy Gator Balls!  

Mother's day for my lovely wife and everyone else!

Coming soon!

Thursday, April 24, 2014

Jason's Perfect Margherita Pizza (the result of a challenge)

I"m going to make this short sweet and simple, there is a contest from Italy that challenges you to make the best Margherita Pizza and basically you have ten simple fresh ingredients you can use and although supposedly simple, it's very difficult!!!!! My "WONDERFUL" nephew had to tell me he couldn't wait to see the post, Rikki my finger still hurts thanks for the Artichoke IDEA!

RESULT:  My family will never want another kind of pizza.
Thanks out to dad for the buttermilk biscuit recipe, it only took me 30 years to figure out  ;)

My favorite game is IWIN!  teehee!  And I still hate you for the artichoke idea.

TILL Next time ENJOY! :)  *goes to doctor his finger*

Tuesday, April 15, 2014

Jason's crazy bacon breakfast "adult" only drink ;)

Crazy year, crazy month, crazy week, crazy day sometimes this is what you end up with :)  Enjoy

Friday, April 11, 2014 This is just a sample and this one goes out to Rikki Blevinswhich loves Bacon Wrapped BACON!, and Trish Miller which wanted a new recipe. This is the first of many to come. Visit or Jason's Kitchen on my Facebook for more Fat NumNum's as Azaria calls them


Wednesday, February 26, 2014

Jason's Ranch Mushroom Pork (Crock Pot)

Jason's Ranch Mushroom Pork (Crock Pot)


3 lbs of pork (I used country style ribs, boneless chops and another single packed chop I have, any pork will do but for this one I wouldn't advise pork steaks just because of the grease)

1 packet of dry ranch dressing mix
1 can golden mushroom soup
1 can cream of mushroom soup
1 can cream of celery soup
2 large onions sliced
16 ounces of white fresh mushrooms sliced.


This one is simple, simple, simple, simple, simple... well you get the point

Using a whisk mix the three soups and the "dry" ranch dressing mix in a bowl.

Put half of the onions and mushrooms in the bottom of the crock pot. 

Put half of your pork in on top of that and pour half of the soup mix combo on top of that, then put the rest of the pork in, top with more shrooms and onions and the rest of the soup mix. 

Cook on low for 7-9 hours.

Serve this over mashed taters! yes I said taters not potatoes! and then throw some french onion chips on top of it! Mom's Green beans and dad's fantastic buttermilk biscuits with lots of butter on them.

Ok here's the recipe' for mom's green beans, it's simple as well, 2 cans Krogers brand "Extra green, green beans" Add 1/2tsp. sugar, 1 Tbsp. of olive and cook on high till they start to sizzle and then toss till they're good and caramelized. 

Dad's biscuits. Ok this one is hard to explain, just look at the pictures but I'll get you close. Put 2 Tbsps. of oil, whatever you prefer, I normally use vegetable for these, but used olive this last time, anyways put the oil in a "Cast Iron Skillet" that has been "Seasoned". If it's new and not seasoned then put it in the oven with 2 Tbsp.s of oil on 500 degrees for 30 minutes. Let it cool for at least 2 hours then wipe it out with a paper towel and "NEVER" wash it again! For the best results use Dairymaid or another good brand of buttermilk. You'll want to put 3 2/3 cups of "Martha White Self Rising Flour" , I can't emphasize this enough. You have to use this flour. Add "approximately" 1 cup of buttermilk and 1 cup of water. You have to get the consistency right. Using a ladle put 3 dollops around edges and the remainder in the middle of the oiled pan. Then as the oil rises around the edges take a teaspoon and drizzle the excess oil over the top. Put the pan of biscuits in a 500 degree oven for 25 minutes or until nice and browned on top and then flip onto a plate. Make sure not to burn yourself! DANGER! DANGER! DANGER! I had smoke rolling off my hand through the oven mitt the other night so be careful and once you get it out throw that pan in storage in the bottom of your oven so it doesn't burn anyone else. 

Now, the main recipe if easy and delicious, the biscuits aren't that hard after fifty attempts and the green beans just don't burn Always use Move Over Butter for the biscuits and ENJOY some good old fashioned cooking!

Thursday, February 20, 2014

Eggplant Parmesan and Garlic and herb focaccia bread

Fabio's Eggplant Parmesan and One hour garlic/herb butter and Parmesan focaccia bread.

Neither of these recipes are mine.

The bread credit goes to this person

The eggplant Parmesan is all the GREAT Chef Fabio's

I added 1/2tsp. of garlic powder to the butter for the bread and I used Newman's Own Marinara in the Eggplant Parmesan , those are the only two differences between my version and the original recipe's.