Cucumber and Avocado Soup with Jumbo Lump Crab (serves 4)

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Individual Lobster Pot Pies (serves 6)

5/10 oz. lobster tails, steamed and chopped into bite size pieces

1 cup brandy

1 stick butter

1/2 cup flour

1.25 cups diced shallots

1.5 cups green peas

2 cups clam juice

2 cups heavy cream (if too thick thick once cooked thin with additional cream)

1 T freshly chopped thyme

4 T freshly chopped chives

1/4 tsp paprika

Salt, pepper, and cayenne to taste

3 sheets of puff pastry (2 boxes)

1 egg yolk mixed with a spoonful of water
Preheat oven to 400.  Saute shallots in butter  until soft. Do not brown.  Increase heat.  Add brandy and reduce by 50 percent.  Add all flour and stir.  Immediately add clam juice, cream and […]

Texas Pork No Bean Chili – Serves 15

4 oz bacon
8.5 lb pork shoulder
4 cups onion
10 cloves garlic
4 poblanos (roasted, peeled and chopped)
5 T chili powder
2 T cumin
4 oz tomato paste
16 oz tomato sauce
1/2 can chipotles in adobo sauce (use more if you like heat)
3 quarts chicken stock
28 oz can peeled tomatoes
S&P to taste
Season shoulder with salt and pepper and sear in a large, heavy pan. Add onions, garlic and bacon and continue until bacon is fully cooked. Add tomato paste and spices. Stir. Then add remaining ingredients. Summer covered for about 4 hours. Remove shoulder from liquid and shred meat when it is cool enough to […]

Fried Duck Pies with Cherry Compote (makes about 30 pies)

Braised Duck – Incredible on top of grits, poor boy sandwiches, ravioli filling, use in a Bolognese, egg rolls and more. Really a fantastic base for any duck recipe. Serves 8-10

3 pounds clean duck breasts
8 oz bacon, chopped
2 T butter
1 small onion, diced
3/4 cup chopped fresh parsley
5 cloves garlic, minced
1.5 cups red wine
1 T dry mustard
2 T vinegar
s&p to taste

Place butter, bacon, and onion in a large dutch oven and saute until bacon is cooked. Add wine. Stir bottom of pan to remove brown bits. Add mustard powder, vinegar, S&P, and parsley to mixture. Stir. Last, add the duck […]

Chef Jenn – ‘Go Light & Grill’ WREG Live@9

Grilled Snapper a la Veracruzana

Grilled Snapper a la Veracruzana (serves 8)
*this dish is traditionally baked but I like to grill the fish and top with the sauce during the summer

8 Red Snapper filets (any fish/shrimp works great)
1 large onion, diced
4 large cloves of garlic, minced
2 T fresh oregano
3 T capers
1.25 cups green, pitted olives
1/4 cup tequila
4 large tomatoes chopped
8 jalapeños
Salt, pepper and cayenne to taste
Vegetable oil

Sauté onion and garlic until soft. Deglaze with tequila and cook for two minutes. Add rest of ingredients and simmer for about 20 minutes. Garnish with parsley.

Though I grilled the fish you can also season the filets, top […]

Crawfish Enchiladas on Live @ 9

Crawfish… Enchiladas…. how about Crawfish Enchiladas! Chef Jenn with hosts of WREG Live @ 9, Mary Beth Conley and Alex Coleman, show us how to fix this up in a snap! #chefjenn #dipcrackersbottleofwinedone #mardigrasinyourmouth

Mark your calendars for Cutthroat Kitchen, on the Food Network, April 27, 2014 at 9pm Central…

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    Chef Jenn’s Valentine dinner ideas! WREG Live@9 Feb 3rd 2014

Chef Jenn’s Valentine dinner ideas! WREG Live@9 Feb 3rd 2014

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Post by Chef Jenn.

Simple Super Bowl idea!

Herbed Crawfish Pizza
– one package Chef Jenn Herbed Crawfish Dip (defrosted)
– one very thin pizza crust (I used Stonefire brand and it was great)
-handful of fresh spinach, chopped
-3/4 shredded Mozzarella
– 2 T grated Parmesan

Preheat oven to 425. Top pizza with spinach, dip and cheeses. Bake till cheese is bubbly and golden. Enjoy!

Chef Jenn’s Football Watch Party Ideas & Recipes

This is not a time for the hostess to be stuck in the kitchen!

Keep the menu simple and casual with food that holds well. Have fun with the menu!

Think “dude food”… Childhood, carnival, or bar menu classics.

Use disposable paper trays, silver pizza trays for serving, napkin dispensers and checkered tablecloths.

All are available at your restaurant supply store.

In addition to the recipes below consider the following for your Super Bowl party:

– Pigs in a Blanket
– “Spud” (baked potato) Bar
– Tater Tot, Frito Pie, or Nacho Bar
– Mini Reubans
– Chicken & Sausage Gumbo with
– Assorted Quesadillas
– Wings

Debris Po’ boy Sliders

(makes about […]

Chef Jenn Quick Weeknight Pasta

Weeknight Pasta (serves 8)
1 lb Campanelle pasta

1 rotisserie chicken (allow to cool before pulling meat so it doesn’t shred)

1 10.5oz container grape tomatoes

12oz brussels sprouts, cut in half or quarter if large

1/2 cup toasted pine nuts

1  4oz container blue cheese crumbles

4 cloves garlic, sliced thinly

4 T butter

3/4 cup of reserved pasta water

Salt and pepper
Preheat oven to 400.  Cut Brussels sprouts.  Place in large enough dish such that sprouts are in one layer, toss in olive oil, and season generously with Kosher salt and pepper.  Toss tomatoes in olive oil and season generously with Kosher salt and pepper.  Place in a separate dish. Roast Brussels sprouts for […]

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    Pan Fried Pork Chops and Grits with Jack Daniels and jalapeno Glazed Peaches

Pan Fried Pork Chops and Grits with Jack Daniels and jalapeno Glazed Peaches

Another way to use fresh peaches…. Quick and delicious weeknight meal…

Pan Fried Pork Chops and Grits with Jack Daniels and jalapeno Glazed Peaches (serves 2)

2 double cut pork chops

1/2 cup raw grits, cooked according to directions and seasoned well

1 T bacon grease (or just use 2 T vegetable oil)

1 T vegetable oil

1/2 cup ap flour

1 T butter

2 large peaches, peeled and cut into 3/4 inch wedges

1-2 jalapenos, cut into thin rings

3 T Jack Daniels

2  T brown sugar

2 T honey

1/4 cup thinly sliced basil

Salt and Pepper
Season chops generously with salt and pepper.  Coat chops in flour on all sides.  Tap to remove excess […]

Chile & Lime Grilled Corn with Cotija Cheese

(Serves 8)
8 ears corn

1 T unsalted butter

1/4 teaspoon hot chili powder

1/4 teaspoon black pepper

1/2 teaspoon sea salt

Juice of one lime

1/2 cup crumbled Cotija cheese

1T cilantro
Bring butter to room temperature.  Mix with salt, pepper, chili powder, and lime juice.  Set aside.

To prepare the corn carefully peel back husk from the ears, without detaching husk from the bottom.  Remove  silk from corn, fold the husk back around the ears and soak in water for 30 minutes. Make sure the ears stay fully submerged.

Preheat a grill to medium heat. Remove ears from water, drain, bend husks back, dry ears with paper towel and […]