Chef Jason's Cherry Wood Smoked Pork Shoulder

Chef Jason's cherry wood smoked pork shoulder.

 

 

This one is tough and I don't mean as in chewing it, it's a matter of time. You're looking at 2-3 days to make one of these so don't take it lightly. One day to defrost if you have frozen it, one day to let it set in the dry rub. I use some vinegar and olive oil with slits cut in the shoulder, in this case I used rice wine vinegar. The rub is marjoram, salt, pepper, seasoned salt, brown sugar, white sugar, garlic and plenty of smoked Spanish paprika and dried parsley. I'll let this set this way for one more day in the fridge wrapped in plastic wrap and then the cherry wood smoke comes next so STAY TUNED,

And till next time,
Enjoy
Chef Jason Blevins

Chef Jason's Chicken from Heaven

After the move my computer crashed but I'm cooking up some awesome chicken roast with a mix of great fall veggies, stay tuned and God Bless :)

 

Jason's fall sandwich night

Jason's Michigan apple grilled cheese and Reuben

Grilled cheese with fresh Michigan apples , red onion and honey ham, along with a Sesame seed, Fennel Seed and toasted pine nut reuben on dark rye bread.  Served with tomato Bisque and Bacon Ranch salad.

Till Next Time,

ENJOY!

Chef Jason's Four Season Stuffed Peppers

I made these with fresh baby spinach, fresh cilantro, other fresh herbs, apple wood smoked bacon and Italian sausage and finished with some marinara sauce.  Cook on low for 6-8 hours in the crock pot and you have supper.  I'll serve this with a southwestern coleslaw and garlic bred.

Till Next Time!

Enjoy!

Finished dinner with the southwestern style cole slaw, Ciabatta bread with cheese and the stuffed pepper which I finished off in the broiler with panko and Parmesan to crisp it up a bit.

 

Chef Jason's Jamble Stumble

Chef Jason's Jamble Stumble, turns out good 

More use of the Mai-take mushrooms plus Chef Jason gets chopped. " Rikki challenged me again and gave me garbage ingredients as I expected including frozen peas to work with so I used those for a rue and did a 30 minute jambalaya which I've never even eaten before".  It went well though and although it took me 40 minutes I served up a delicious jambalaya in the end.

Till Next Time,
 
ENJOY!

Chef Jason's Duck Ala'plum

Maitake Mushroom (Hen of the woods)

Chef Jason's Duck ala'gonnanever 

do it again too much work dish, lol

This dish is so complex from Maitake mushrooms which you're lucky to find or buy to the complexity of the sauces I composed. The Turnip, Parsnip and potato cake to the three cabbage Asian inspired sesame seed and pan toasted pine nut salad and dressing. That doesn't include the complexity of making a duck correctly with my wonderful plum butter sauce!

 But still Enjoy the PIC!

Chef Jason's Hawageorgian pulled pork sandwich

This one is a special one... don't fret the duck is soon to come as well. My wife is a Georgia peach as I call her so I incorporated some peaches that were on sale into a main dish, this will be a good one I think, I put three kinds of peppers, seasonings and scored the pork to fit the pieces of peach into. After it's done I'll saute the remainders from the crock pot and reduce and blend them into a sauce to then be incorporated into the final meat. I'll serve with two sides and on a Dark rye bun grilled with fennel and sesame seeds and salt. Till I get around to the final pic of this one wish me luck and as always.
ENJOY!