Back to the Basics

Back to the Basics

How cheap is the food I make?

Here's an idea!

I'm POORER than a POOR mans PORRIDGE!

     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.

cost:

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

DEEP SOUTH SLOW FRIED CHICKEN 

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!

Tarantula

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"!

PIG

PRICELESS, I MISS YOU BUDDY :)

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,

Enjoy!

Chef Jason

Mixed greens in the crock pot

Crock pot mixed greens 

A nice mixture of red and green chard, baby bok choy and baby spinach with onions and bacon.  Seasoned with salt, pepper, onion powder, garlic powder, sugar and a Tbsp. of vinegar.   These will cook on low for 8 hours.

Till Next Time,
Enjoy

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!

 

 

 

Double Dipped Buttermilk Pork Chops

Double Dipped Buttermilk Pork Chops

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!

Till Next Time,
ENJOY!

Chef Jason's Crawfish Etoouffee' my way damnit!

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. 

Till Next Time,
ENJOY

Chef Jason's Basil Mint Spaghetti Squash

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 :)

Till Next Time,
ENJOY!

Chef Jason's Celebration of Freshness and more (Long John Silvers can do Fish and MORE I can do this!

Chef Jason's Celebration of Freshness

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? 

Chef Jason's Deli Style Crab Salad

Chef Jason's Deli Style Crab Salad

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.

Recipe:

Ingredients:

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.

Till Next Time,

ENJOY!

Chef Jason's Cheesy/Thyme Salmon

Chef Jason's Cheesy/thyme salmon (Oven fried)

Roasted Butternut Squash/walnut bow tie pasta

Chard/Cherry wilted salad

 

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​ .

Cheesy/thyme salmon

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.

Ingredients:

1-3 lbs. Salmon Filets

Egg Mixture:

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

Coating:

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.

Bake at 400 degrees for 20 minutes.

Serve and
ENJOY!

Crock Pot Swiss Steak Dinner

Crock Pot Swiss Steak Dinner

Decided to try a couple of other peoples recipe's today instead of making up my own.

Made Crock Pot Swiss Steak, can't remember the exact recipe on that one.

Made Oven Roasted Rosemary and Garlic Potatoes found this one on Youtube and it's incredible! https://www.youtube.com/watch?v=eM2qDPUE9wI

Also made some nice steamed veggies to go with it.

Till Next Time,
ENJOY!

Guacamole Night

Guacamole Night

First Time Making Guacamole from scratch and it turned out wonderfully!

Till Next,

ENJOY!

Chef Jason's Triple C Frog Legs

Chef Jason's Triple C Frog Legs

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.

Till Next Time,
ENJOY!

Chef Jason's Asian Albacore Salad

Chef Jason's Asian Albacore Salad

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.

 Till Next time,

ENJOY!