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

Donde pago la verificacion
Supernova nokia prezzi
Costo suzuki gran vitara
Carlo monday lyrics
Dum tek tek sarki sozu
Piante da talee
Blu di amici 2009
Google trends italiano
Auto la verde
Thomas anders 2008
Bob dylan my back pages lyrics
Le prime religioni
Nek singolo 2009
Nuova certificazione 46 90
Daniele centra facebook
Fortuna che non era niente
Programmi in diretta
Itis leonardo da vinci
Costo pes 2009 xbox
Dove si modificano le foto
Come si frena in moto
2008 les paul
Parigi di notte
Laisse parler les gens paroles
Opinioni sul terrorismo
Turismo di ritorno
Ad evidenza pubblica
Corso di logica
Cuore in flash
Torre della muda
Calendario web php
Iphone 3g stuff
Marie de la france
King long italia
Voli in aereo
Audi urban carving
Il mese di ramadan
Hotmail nuova mail
Bob dylan […]

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 […]

Texas Cowboy Corn (serves 10)

6 ears of corn, cut

5 strips bacon (cooked crispy and crumbled)

1.5 cups chopped onion

3 cloves garlic, minced

1 red pepper, roasted, peeled and chopped

2 jalapenos, roasted, peeled, seeded and chopped

1 cup whole milk

2 T flour

4 T butter, divided

1.5 cups jack cheese

¼ cup Parmesan cheese

½  tsp. chili powder

S&P to taste
Preheat oven to 400 degrees.  In a large skillet sweat onion and garlic in 2 T butter until soft.  Add corn, jalapenos, red pepper, chili powder and cook until corn is no longer raw but still has a crunch.  In a separate, smaller skillet melt remaining butter using medium heat.  Add flour.  […]

Chef Jenn’s Refreshing Watermelon Recipes

Watermelon Vodka Cooler
(serves 6)
4 cups frozen, cubed watermelon
1/4 cup simple syrup
1/2-3/4 cup vodka
Fresh mint
*crushed ice if not frozen enough
Place all ingredients in blender and pulse until smoothie consistency. Add ice and pulse again of cocktail needs to be thickened. Salt rim of glasses, garnish with additional mint, and enjoy!
Watermelon & Arugula Salad
Baby Arugula
Cubed watermelon
Golden raisins
Toasted walnuts
Feta crumbles
Versatile Vinaigrette (see below for recipe)
Toss salad with Vinaigrette.
Top with Feta & Enjoy!
Versatile Vinaigrette Recipe
-1 TBSP Dijon mustard
-1 minced clove of garlic
-Either 3 TBSP red wine vinegar OR 2 TBSP red wine vinegar and 1 TBSP lemon juice
-1/2 c olive oil
Salt and pepper […]

Tomato Bacon & Cheddar Pie

4 large tomatoes, peeled and sliced 1/2 inch thick
4 scallions, chopped
Chopped fresh basil
1 cup mayo
1 cup mild cheddar
1 cup sharp cheddar
6 pieces of bacon cooked crispy and crumbled
1 store bought pie shell (or make your own)

Preheat oven to 350.

Lay tomato slices on paper towels and sprinkle with salt. Place another layer of paper towels on top. Allow to sit for 20 minutes. You want to remove as much moisture as possible from tomatoes so your crust isn’t soggy.

Cook bacon. Crumble

Season Tomato slices with additional salt and pepper. Layer tomatoes in pie shell. Mix rest of ingredients and cover tomatoes. […]

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…

Crawfish Enchiladas

Crawfish Enchiladas (Makes 18-20 enchiladas, serves 10-12)
20 small, fajita size flour tortillas

2 12 oz. bags of crawfish tails

2 jalapenos, seeded and diced

2 medium onions, diced

1 green bell pepper, diced

1 red bell pepper, diced

4 cloves of garlic, minced

several sprigs of fresh thyme

6 Roma tomatoes

1 bunch green onions, chopped

2 cups cooked white rice

6 cups shredded Monterey Jack or Pepper Jack cheese

2 cups heavy cream

1 cup sour cream

1 tsp. chili powder

1.5 tsp blackened seasoning

1/3 tsp dried oregano

cayenne pepper to taste

salt and pepper to taste
Preheat oven to 450. Slice Romas in half and place skin side down on a sheet pan that has […]

  • Permalink Gallery

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

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

(function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); = id; js.src = “//”; fjs.parentNode.insertBefore(js, fjs); }(document, ‘script’, ‘facebook-jssdk’));
Post by Chef Jenn.

Salmon Coulibiac (serves 4)

Salmon Coulibiac (serves 4) 

Serve with Hollandaise sauce -any easy versions can be found online or buy powder mix at store.
4, 6 oz salmon filets (skim removed)

1 lb baby spinach

1 lb assorted mushrooms

1 package puff pastry

1 egg

4 cloves garlic, Minced

1 large shallot, diced

2 tablespoons heavy cream

2 T unsalted butter

3/4 tsp dried thyme
Preheat oven to 425. Remove puff pastry from freezer. Sweat 2 cloves of garlic in 2 T olive oil in a medium sauté pan. Add spinach and cook until just wilted. Season with salt and pepper.

Drain well and set aside. Chop mushrooms very small.  Sweat 1/4 cup of diced shallots […]

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 […]

Mini Quiches (makes 18 small quiches)

18 small tart shells

7 large eggs

1.5 cups half&half

1/2 tsp. salt

1/8 tsp. white pepper
Diced ham




Swiss cheese

Cheddar cheese





Caramelized onions
Preheat oven to 375 degrees.  Mix eggs, half&half, salt and pepper.

Place desired veggies, cheeses or meats in bottom of tart shells.  Pour egg mixture on top, filling tart shell completely.  Bake for 20-25 minutes or until egg is set and the tart shell is golden.

Once cooled quiches may be wrapped and frozen.   To reheat simply place on a cookie sheet at 350 until warm.

Spinach & Artichoke Casserole (serves 10)

4 blocks frozen spinach
2 cans quartered artichoke hearts, drained and chopped
1 T butter
1 cup diced onion
8 oz cream cheese
1 cup parmesan
1 cup Mozzerella
1/2 cup cream
4 T butter
1/2 tsp. hot sauce
1/2 tsp. garlic powder
1/2 cup buttered bread crumbs
Salt and Pepper to taste
Saute onion in 1 T butter until soft. Place in a large mixing bowl. Add artichoke hearts, cream cheese, Parmesan, Mozzerella, cream, butter hot sauce and garlic powder. Mix well. Cook spinach according to package directions. Drain well and add to mixing bowl. Season with salt and pepper. Place in a greased, 1.5-2 quart mixing bowl. Top with buttered […]