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 

 foraging!

 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,

COOK IT AND ENJOY IT!

New Years Eve 2015 live from Times Square

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

Till Next Year,
ENJOY!

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,

ENJOY!

 

Pan roasted veggies

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

Till next time,
ENJOY

Chef Jason

3 bean - sweet potato chili

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 :)

Till Next Time,

ENJOY!

The Joys of growing your own herb garden

The Joys of growing your own herb garden

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.

Till Next Time,
Enjoy

Chef Jason is Back

Pan seared Ahi tuna w/mint-basil-nectarine puree'

Pan seared sesame-ginger tuna

Chef Jason's Lobster and Shrimp Corn Chowder

w/recipe'

      I've been out of the kitchen for a while due to some major health issues but I'm back and bringing you a look at what I've done over the last couple of weeks during my recovery. 

Pan seared Ahi tuna w/mint-basil-nectarine puree'

Pan seared sesame-ginger tuna

Served w/sauteed Bok Choy, zucchini, pepper and onion and a ranch dressing.  

Chef Jason's Lobster and Shrimp Corn Chowder

Really thick, rich and delicious!

1 T. Olive oil

1 T. Minced garlic

1 T. Kosher salt

1 T. Black pepper

2 T. Butter

2 Potatoes diced

2 Carrots diced

2 Celery stalks diced (basic mirepoix ingredients)

1 Onion minced

1 Bell pepper minced (any color will do)

1 T. Old Bay seasoning

1 T. Chef Emeril's Creole Essence 

1 T. Fresh parsley chopped 

1/2 cup Flour

1 cup Chicken stock

1 cup Seafood stock

1qt. Vitamin D Milk or Heavy whipping cream

Seafood

1/4 cup Old Bay seasoning

32 oz. frozen corn - thaw out in advance

2 lbs. Uncooked large shrimp

1 lb. Uncooked lobster tail

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.

Rue

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.

Serve and enjoy!