Friday, January 30, 2015

Jason's Kitchen still up and coming

Quick update with some photos, doing some more southern home cooking along with some game day favorites!

Till Next time,

Monday, January 26, 2015

Chef Jason's Southern Supper Brunch

Chef Jason's Southern Supper Brunch

Home made buttermilk biscuits, sausage gravy made from the drippings from sweet cherry, sweet Italian and smoked sausage with scrambled eggs.

Till next Time,

Sunday, January 25, 2015

Chef Jason's Awesome Lunch meat w/ the help of Chef Robert

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!

Till Next Time,


Saturday, January 24, 2015

Chef Jason's Pan Roasted Beer Brats Italian Style

Pre-Heat Oven to 425 degrees Fahrenheit

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!

Friday, January 23, 2015

Chef Jason's Red Eye Gravy

Chef Jason's Ham/Pork Chops and Red Eye Gravy!

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.

Till Next Time,

Chef Jason's Spinach Souffle'

Chef Jason's Spinach Souffle'

Servings 9-12 according to how you cut it.


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 :)

Till Next Time,

Thursday, January 22, 2015

Chef Jason's Spicy Chorizo Meatloaf w/Siracha Ketchup

I made the Siracha Ketchup and added 2/3 of it to the Mirepoix, bread crumbs, Beef Chorizo and ground pork.  These are really spicy but really tasty as well :)

Till Next Time,

Wednesday, January 21, 2015

Chef Jason's Green onion Chipped beef and Gravy

I would say more here but my mouth is full of this absolutely wonderful, stick to your ribs goodness.  Ahhh..   I can die happy now.

Till Next Time,
Enjoy :)

Chef Jason's Green Pico Degallo

This is a Tomatillo version of my normal pico, extremely good :)

Saturday, January 17, 2015

Chef Jason's Beer Battered Pollack w/ batter recipe'

Chef Jason's Beer Battered Pollack w/batter recipe'

Long John Silvers, eat your heart out!

This is the lightest fluffiest and one of the most delicious low cost recipe's you can do. 

* Note to home cooks like me, make sure to use a temp gauge and set your deep frying oil to 350 degrees. Fahrenheit.

Take and cut up into reasonable sized chunks your pollack and pat dry.


1 1/2 cup flour (all purpose or self-rising makes no difference, Hell use gluten free or rice flour if so desired.
1 egg
1/4 cup buttermilk (whole, not that low fat crap, we're real food lovers here)!
1 Tablespoon of Old Bay Seasoning
1 Teaspoon of Creole seasoning of your choosing.
1 can 12oz. Budweiser or other cheap American crappy beer!  Hell use PBR!

*NOTE:  Main utensil needed to do this recipe' is a WHISK, if you can't beat it then BEAT IT!  You don't belong in my Kitchen!

Whisk the Devil out of that batter, you want foamy bubbles from heaven before starting to throw that cheap old pollack in.

Coat each piece well and place in the deep fryer allowing about 5 seconds between pieces before adding the next (this prevents them from sticking all together).

Cook for about 5-7 minutes each or till a nice golden brown *not too dark cause that means you've kilt the fishies*.

And that's it!  Now go grab a beer, some tarter sauce, some of those nice hand cut fries and home made slaw that you made to go with them and... You know the drill!

Till Next Time,

Thursday, January 15, 2015

Chef Jason's Cajun Fried Buttermilk Catfish

I served this great tasting pan fried catfish with hand cut french fries and serano pepper slaw.  The kids devoured it!  No leftovers to put away, which around here is a GREAT thing.


Till Next Time,


Chef Jason's Baked Cod with Tomatoes and Feta

Chef Jason's Baked Cod w/ Tomatoes and Feta

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.

Till Next Time,

Friday, January 9, 2015

A few pictures to try to catch up!

I've been extremely busy after the move so not much time for taking pictures and posting but the following will give you something to look at for now.

Chef Jason's "The Ritz" appetizer

Chef Jason's Home Made Meatballs

Chef Jason's Smoked Pork Chop and Bean Soup

Chef Jason's Big Breakfast

Chef Jason's Filet Mignon

Chef Jason's Stuffed Pork Chops

Till Next Time,