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