Chef Jeff S's

16

Recipes

Gumbo 5

Posted by Chef Jeff S  

This is a variant of my [basic]Gumbo recipe but the technique makes it much healthier without losing any of the flavor. Chef Paul Prudhomme uses this technique in his book A Fork in the Road. By browning the flour in a dry pan sans oil you cut out... MORE»

Recipe #372422

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Easy Spanish Rice

Posted by Chef Jeff S  

So easy this should be illegal. The only caveat, if you can call it that, is you need an ingredient most gringos do not usually have. I’m not even too sure what it does but it lends a little something that I otherwise could not achieve. Get... MORE»

Recipe #354641

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Red Beans and Rice

Posted by Chef Jeff S  

Traditionally this Southern dish uses ham hock, which is very tasty. I’ve found, however, that ham shank is less salty, very flavorful and has plenty of meat. If your meat person gives you a choice try the shank portion. MORE»

Recipe #354496

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3-2-1 Spaghetti Sauce

Posted by Chef Jeff S  

This is done in about an hour and a half. Makes enough to freeze for later when time doesn’t allow to cook. The name comes from the ingredients. I finally found how much tomato sauce it takes to thicken using 1 small can of tomato paste. MORE»

Recipe #354495

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Red Beans and Rice

Posted by Chef Jeff S  

Traditionally this Southern dish uses ham hock, which is very tasty. I’ve found, however, that ham shank is less salty, very flavorful and has plenty of meat. If your meat person gives you a choice try the shank portion. MORE»

Recipe #345031

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Creole Seasoning

Posted by Chef Jeff S  

Taken ideas from many recipes and experiences throughout the years and ended up here... I've used this as a rub and as a seasoning ingredient for cooking. Does a pretty good job on both ends. MORE»

Recipe #318637

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Blind Willyz Fire Roasted Chili Salsa 2

Posted by Chef Jeff S  

Cooking it at the end seems to send the various flavors to the right points. The (seasoned) rice wine vinegar is good as it allows a sweetness to envelope the salsa. MORE»

Recipe #235459

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Carne Asada

(1 reviews) Posted by Chef Jeff S  

The spices found in the achiote rojo has a very complex and have a deep flavor. Avoid the urge to taste it before diluting it. You will most definitely get the wrong impression of this Mayan mix. If you have trouble finding achiote rojo in your... MORE»

Recipe #229034

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Baked Meatball Lasagna

Posted by Chef Jeff S  

This one is ALL Arlines, my wifey. Tried and true, this one always satisfies. She's been making this long before I came around (McCalls 1973) and WE been around the block a few times. Hope you enjoy this as much as our family and friends have over... MORE»

Recipe #227156

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Baja Yaha (Fish Tacos)

(1 reviews) Posted by Chef Jeff S  

This little delight was inspired by the date May 4th. The day before Cinco de Mayo. It’s quick, easy to put together and pretty healthy. MORE»

Recipe #226964

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Blind Willyz Fire Roasted Chile Salsa

Posted by Chef Jeff S  

This is a cooked salsa. It comes together fast because the tomatoes are canned, not fresh. The roasted chiles, onions and the vinegar impart a great balance of heat/flavor. Enjoy. MORE»

Recipe #224922

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Creole Beef Tips

(2 reviews) Posted by Chef Jeff S  

I used Chef Paul Prudhomme’s low fat cooking techniques to create this very low fat and flavorful dish. The secret here is organization. Get all the prep work done, line up the ingredients and it really comes together quite fast. MORE»

Recipe #224913

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Gumbo

(5 reviews) Posted by Chef Jeff S  

This is the basic gumbo. Add or subtract at your will. This starts mild purposely not throw off any newcomers to spice. Very flavorful, though. MORE»

Recipe #222333

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Carnitas

(2 reviews) Posted by Chef Jeff S  

From Bon Appetit 2003. This is one that I didn't even put my own spin on. The orange juice, chipotle and rum are great flavor enhancers. MORE»

Recipe #218399

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Shrimp Etouffee With Roasted Corn

(1 reviews) Posted by Chef Jeff S  

This is the second incarnation of this recipe. Very robust and flavorful. MORE»

Recipe #217814

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Dirty Rice

(1 reviews) Posted by Chef Jeff S  

Using mild Italian sausage in this. Anything called "gizzard" can't be good. Paul Prudhommes’s recipe with a variation in meat. I cut the spices a little as well. MORE»

Recipe #215023

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