Jason's kitchen is all about finding the time to make great food on the cheap and quick, well sometimes I do it on the expensive and time consuming, but it tastes great! Most of us are dealing with kids and other natural disasters on a daily basis and it's hard to find the time to get everything done. Hopefully these recipe ideas will free up enough time for that afternoon nap!
This is a great fall dish to warm up your insides. The hearty pinto, black and lima beans along with chunks of sweet potato make this a very hearty, filling vegetarian chili. The heat and smokiness from the chopped chipotle peppers in adobo sauce will warm you right up. Great tasting easy dish for the fall :)
Growing your own herbs is fun, it saves money at the grocery and quality of the heirloom herbs is way superior to what you buy in the store. Three leaves of my flat Italian parsley will literally fill your hand. I grew Rosemary, parsley, basil, lemon grass, Thai basil, two kinds of Oregano, thyme, Cilantro, dill and sage this year and I've used except the sage and lemongrass which will come in handy for thanksgiving and fall soups! Consider growing your own for next year you won't regret it.
Add 1/4 cup of old bay to needed amount of water and bring to a boil. Add the shrimp and lobster and cook for 5-7 minutes or until shrimp are floating. Drain retaining 1 cup of the seafood stock. Set aside to cool, remove shells and cut into desired sized pieces.
Add olive oil, garlic, salt, pepper, butter, potatoes, carrots, celery, onion, bell pepper 1 T. Old Bay seasoning and fresh parsley to a stock pot and saute' 5-10 minutes or until potatoes are tender. Add the flour and cook for 3 minutes stirring "constantly", you might get a cramp in your hand but you won't have burnt rue.
Add chicken stock and stir to blend well. Add shellfish stock and stir to blend well. Add milk and stir to blend well. Let this come to a boil and reduce to a nice hard simmer. Add the shrimp, lobster and corn and let simmer over medium heat for 10 minutes.
I learned something about myself tonight, I can multi-task! I made this one while talking on the phone with my brother. Double dipped buttermilk pork chops (3 eggs 1 cup buttermilk for second station of breading station, roll through flour and eggs twice before bread crumbs). Awesome Mac-N-Cheese, Oven roasted asparagus and a fruit bowl from heaven. I also got all the dishes done, plated, got the pictures, posted them and my food is still warm!
How about a super creamy Crayfish Etouffee' my style! Well this is great, perfect buttery sauce with fresh crab sauce fresh veggies and some wonderful crayfish meat. This has a little Italian as well some acini di pepe'. This is a filling wonderful dish but once again not for the ones afraid of the kitchen, I put my heart and soul with about forty ingredients into this delicious mix.
For anyone preparing a dish like this please be aware that the Asian pear and the spaghetti squash are hot coming out of the oven, lol. This is A dish I cam up with because my wife is vegetarian, which sucks! So she got oven roasted spaghetti squash, pan toasted pine nuts, with a creamy mint, basil and goat cheese Alfredo along with a little kick from red peppers, red onions, green onions, garlic and a tad of cinnamon for the oven roasted Asian pear. Don't try this one unless you're a serious chef, but it's my recipe and we love it, the kids helped and I love them and their help in Jaon's Kitchen :)
Fresh herbs, fresh fruit, fresh veggies???? What? You can get a can or a frozen bag (Ok I cheated those are frozen Brussels sprouts) but the point is that all of the fresh herbs you see, plus the butternut squash was all fresh, hand chopped by me. I put my heart and soul into every dish I make and even though my presentation here is way too busy, I'm proud of it! The flavors were amazing.
On another note I went out to eat at a very upscale restaurant. I ordered appetizers to the tune of a crab dip with chips, way too much dill in it, no tangy element, really wasn't that good so I tried the second one I'd ordered..... Oh my god, heaven help me in the top five best things I've ever eaten, the Ahi tuna was perfectly rare served with red and green bell peppers, red onions and a ranch dressing drizzle.... Immaculate, the perfect dish! I was really pushing the boundaries so I tried the pan seared sea scallops over an American style Kim chi. Chef Jason (not me that's who cooked this dish) nailed it once again, the scallops were perfectly seared and amazing! The American Kim Chi left a little to be desired in my opinion, but once again I'm testing my pallet every day, are you? If not drop me a line and I'll tell you how to get the most out of the least, cooking is all about you, what do "you" like and how would you like to push that envelop completely over the edge?
I love good deli style crab salad which is really hard to find. It seems like every time I try it, it tastes like nothing but onions. With any salad like this be it chicken, tuna, salmon or anything else you have to take great care with the amount of onion you use as it can overbear the star of the show. This one is delicious and it's easy and fairly cheap to make.
1 lb. flake style imitation crab meat
1/4 cup diced red onion
1/4 cup diced green bell pepper
1/2 cup diced celery
3/4 cup mayonaise
1/4 cup sour cream
1 T. fresh squeezed lemon juice
1/8 tsp. salt
1/8 tsp. black pepper
1/8 tsp. Old Bay seasoning
1 Tbsp. finely chopped fresh parsley
1 Tbsp. finely chopped fresh oregano
1 Tbsp. finely chopped fresh dill
With your hands coarsely shred the crab (basically just break it down so it's not huge chunks).
Put the crab in a mixing bowl and add the salt, pepper, old bay, mayo, sour cream and lemon juice and fold it in till well coated. Add all the rest and fold till well mixed and coated. Let refrigerate for 2-4 hours before eating. If you let it sit over night the flavors will really meld from the fresh herbs. It's one of those things that gets better the longer it sits in the fridge.
This made for a great night in the kitchen for me and my wife Adelin Blevins. I made the salmon and pasta, she made the salad and the brownies (not shown).
The pasta was so good that I literally dreamed about it last night, thank goodness there are leftovers :) The pasta has a very nice vegetable stock based vinaigrette and the fresh parley and fresh sage just make the flavor of the butternut squash and walnuts burst with flavor. One of the best dishes I've made to date.
The Chard and Dried Cherry Salad was also extremely good, a nice combination of sweet, tangy and bitter made it very well balanced and a great fit with this meal. Thanks again Addie for helping me and making the salad :)
I'm going to give you the salmon recipe' which was inspired by an idea from my niece Misty Frank .
Pre-heat oven to 400 degrees F.
Spray a cookie sheet lightly with olive oil spray or lightly oil with olive oil.
Get two mixing bowls ready, one for the crumb mixture and one for the egg mixture.
1-3 lbs. Salmon Filets
2 Eggs 1 Tbsp. Dijon Mustard 1 tsp. Old Bay Seasoning 1/2 tsp. Kosher Salt 1/2 tsp. Black Pepper 1 tsp. (1 clove) Minced Garlic 1 Tbsp. Fresh Thyme Finely Chopped Juice of 1/4 Fresh Lemon
1 Can of French's Cheddar Onions Crushed up Into Crumbs
Mix all ingredients for egg mixture together in mixing bowl and whisk vigorously or until frothy.
In the other mixing bowl place the crushed up French's Onions. I put the Cheddar onions in a 1 gallon Zip Lock bag and removed all the air. I then took "the flat side" of my meat mallet and smashed them up.
Slice the salmon into 2" to 3" strips.
Coat each piece well with the egg mixture and then toss in the crumbs, be sure to press each piece in the mixture to make it stick well and shake off excess coating.
Triple C Frog Legs mean Cajun/Cranberry/Candied Frog Legs. It's a super twist on a hot wing with a super savory, sweet and spicy sauce!
You obviously have to have some nice frog legs (hippity, hoppity into my belly)!
The sauce was just a crazy idea I came up with. I first made a reduction using 8 ounces of fresh cranberries with sugar, white cooking wine, water, Cajun seasoning and crushed red chillies.
The next step was to put it in the Ninja till it was a puree. Then I added butter and Louisiana hot sauce and reduce it a second time. Sweet and hot and savory all at the same time, great home made wing sauce... Or in this case frog sauce ;)
I also made a cheesy orecchiette pasta with sauteed mushrooms, garlic, chives and asparagus to go with it.
This one was tricky for me, had to use some nice Albacore tuna steaks I got in a budget box and had never worked with it before. I marinated it in soy, Worcestershire and agave nectar, I then basted it with Dijon mustard and rubbed it with a Mediterranean blend of seasonings. I pan seared it for 3 minutes per side to get the perfect medium rare state using olive, peanut, sesame and vegetable oil. The salad itself is an Asian perfection with sesame ginger vinaigrette. I added some fresh yellow bell pepper and fresh cilantro to finish. I am back from my break so stay tuned.
If you need any tips, tricks or anything else please contact me.
First off, Robert Irvine deserves the credit for most of the rub, I did modify it slightly, I added some herbs such as basil, parsley, rosemary and Oregano, that's about the only difference here. The other difference is I did it with a pork loin instead of ribs as a gastronomical science project to test my limits as a chef.
I wanted to do a great BBQ beef sandwich but I didn't want it falling apart, pulled pork this time. So I used his crazy idea of slow cooking in the overn at 225 degrees F "wrapped in plastic". for 2 hours on a pork loin instead of the ribs. Now I have my own home made lunch meat!
Let it cool for 2 hours after pulling it out pf the oven and then slice it. You can use this for any sandwich you want or use it with some gravy and potatoes. The juiciness, tenderness and flavor are out of this word.
Thank you Chef Robert for the inspiration to create this dish!
For this one simply take some high quality beer bratwursts, some onions, grape or cherry tomatoes, green peppers, fresh garlic, cilantro, parsley 2-3 stems fresh Oregano. First off pan seer the brats by themselves and as you chop up the ingredients add them. Start off with olive oil and a Tbsp. of butter and on medium high heat get that nice brown seer you see in the picture. Next add the garlic, onion, green bell pepper, cilantro and parsley. as it starts to stick and almost burn add 1/8 cup of water and let it simmer while you get the rest of the things around. Toss two or three whole stems of fresh oregano on top, add 1 Tbsp. of soy sauce, 2 Tbsp.s of white cooking wine, add the tomatoes, top with salt, pepper and a drizzle of olive oil to help with the browning and throw it in the pre-heated oven for 20-25 minutes. The flavor in this dish is incredible!
I made Red Eye Gravy for the first time tonight, it's very similar to what my father called Brown grease which my son loves on ham. Basically it's the drippings from the ham and pork chops combined with a tablespoon of butter, 1 tsp. of honey, 1/2 tsp of brown sugar (light or dark), 1 Tbsp. of white cooking wine and 1 cup of fresh brewed coffee. Ok this is a little amped up version of the old southern staple. It was a bit too bitter so I added some sweet and a little vinegar touch with the wine, dip the meat in this gravy and you end up with a blooming burst of flavor for your pallet.
2 bags frozen spinach (thawed and drained) 3 XL eggs 1/2 cup whole milk 1/2 cup grated Parmesan cheese 1/4 tsp. salt 1/4 tsp. pepper 1 Tbsp. butter 1 Tbsp. olive oil 1 medium onion chopped 1 tsp. fresh minced garlic 1 Tbsp. Basil Pesto
Pre-Heat oven to 350 degrees
In a small saute pan add butter and oil and heat over medium heat till butter is melted. Add garlic, onion and pesto and saute about five minutes or until slightly caramelized.
In a medium mixing bowl add eggs, milk, Parmesan, salt, pepper and saute's onion misture. Mix well and then fold in the spinach.
Add mixture to a square baking pan that's been sprayed liberally with non-stick cooking spray and spread evenly.
Bake 20-40 minutes or until set (fork should come out clean in the center, just like checking a cake).
For Sandra Hines here's the budget break down ;)
Eggs .60 Parmesan .50 Salt and pepper .05 Milk (got half gallon for .75) .10 Spinach (got two things out of clearance freezer section .69 each) 1.38 Cooking Spray, butter and olive oil .20 onion, garlic and pesto .50
Total $3.33 (I guessed on a lot of these rounding up, it's probably actually less than 3.00 to make if you can find the right sales).
Do this kind of meal a few times and you'll have money for that Lobster ;), lol.
This dish is wonderfully amazing, a real treat for the taste buds. And it's good for you :)
I served this delightful dish with Lemon/Orange Orzo and steamed asparagus. The finishing touch of fresh oregano, fresh parsley and Feta cheese made for a wonderful flavor. This one I made for my wife, we'll see what she plans for me next.