Recipes As Seen On TV
Here are some recipes I've cooked on Live@Fiveat Four on WBIR Knoxville, TN. click on the text or images to see some demonstrations.
Cardamom Chai by Chef Jes
1 Cup Whole Milk 1 1/2 Cup water 2 cardamom pods, crushed 2 tea bags (OR 2 heaping tsp of loose leaf black tea) 1 Tablespoon Sugar In a pot, pour the water, milk and cardamom and bring to a boil. Lower the heat and add tea bags or leaves and sugar. Simmer over medium low heat for about 5 minutes. Remove tea bags (or strain leaves) and cardamom. Pour into mugs and serve. To make a 4 cup- 1 qt chai concentrate
On the Stove (Traditional Indian method of making Chai):
Jambalaya
Ingredients 1 (1-lb.) pkg. Beef Smoked Sausage or Andouille Sausage, cut into 1/4-inch slices 1 medium onion, chopped 1 bell pepper, diced 3 cloves garlic, minced 2 cups chicken broth 1 (14.5-oz.) can tomatoes, diced, drained 1 cup converted rice 1 tbsp. Cajun or Creole seasoning Directions Place cut sausage in a hot pan and brown. Add vegetables and sauté for 5 minutes Add all other ingredients, mix well and bring to a boil. Lower heat, cover and simmer for 25 minutes until rice is cooked. Remove from heat and allow to sit for 5 minutes before fluffing with fork. Hawaiin Loco Moco
2 Cups Cooked Jasmine Rice 1 pound ground beef 1/3 C. onions, finely chopped 1 tsp. oyster sauce 1 tsp. Worcestershire Sauce 1/4 tsp. black pepper 5 mushrooms 2 T. butter 2 T. flour 1 Cup Beef Stock 4 eggs Cook rice and place ½ C. on each plate. Mix beef, onions, oyster sauce, Worcestershire sauce and black pepper. Form into patties. Cook over high heat 2-3 minutes on each side. Set cooked patty on the rice mound. Cook mushrooms and butter in the same pan for 3 minutes scraping the bottom. Add flour and stir til pasty. Slowly stir in the beef stock until a gravy forms. Fry eggs in a separate pan. Cover meat with gravy and add fried egg. Serves 4. Soul Food Chili – Indian Style
1 lb. ground beef 3 garlic cloves 1 jalapeno, seeded 2 T finely chopped ginger 3 T olive oil 1 tsp cumin seeds 1 tsp black mustard seeds 1 ½ C chopped onions 2 Bay leaves 1 (3 inch) cinnamon stick 1 tsp ground turmeric 1 teaspoon cayenne 1 tsp ground cumin 1 tsp ground coriander 1 C water 1 (14 oz.) can diced tomato 1 tsp salt 1 C thawed frozen peas 1 tsp Garam masala 1 T lemon juice 2 T finely chopped cilantro leaves Brown ground beef, drain, the set aside. In a blender, combine garlic, jalapeno and ginger and process til fine. Set aside. In a medium saucepan, heat the oil over high heat until very hot but not smoking. Add the cumin and mustard seeds and cook stirring for 30 seconds or until the seeds pop. Reduce the heat to medium, add onions and cook stirring occasionally for about 10 minutes so the onions caramelize. Stir in the garlic mixture and cook 1 minute. Add the beef, bay leaves, cinnamon, turmeric, cayenne, cumin, coriander and water, tomatoes and salt. Cook for 5 minutes. Reduce the heat to low then add peas and cook stirring occasionally for 15 minutes. Stir in the Garam masala, lemon juice and cilantro. Serves 4. |
Fajita Style Veggies
Healthy Mexican Rice Bowl
Seasoned Rice Fajita Style Veggies corn fresh chopped cilantro Sliced green onion chopped bell peppers jalapenos, finely chopped avocado, thinly sliced cilantro, chopped tomato, diced Assemble Bowls: Rice, beans, vegetables and then top with any or all of the toppings Seasoned Rice
Mini Pretzel Dogs
3/4 oz. room temperature beer 1/2 tablespoon white sugar 1 rounded Tablespoon yeast 2 T cup unsalted butter, melted 2 1/4 cups bread flour 2 teaspoons regular table salt 1 large egg yolk 1 tablespoon water 10 cups water 2/3 cup baking soda 3 T coarse salt, divided - or to taste 9 All Beef hot dogs If cold, heat the beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C). (That is slightly warmer than lukewarm, if you stick your finger in it.) Combine the warm beer and sugar in your bread machine. Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Place the butter, bread flour and salt in the bread machine, then select the dough cycle. Check in 5 minutes to see that the dough is well mixed or if more flour or water is needed. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper, silicone mat or grease with vegetable oil. Beat the egg yolk in a small bowl with 1 tablespoon water; set aside. Stir baking soda into 10 cups water in a large pot until dissolved, and bring to a boil. Turn the dough out onto a lightly-oiled surface, and Cut the dough into large rectangle. Line up one hot dog and roll in dough. Cut into 6 pieces. Repeat with the rest of the hot dogs. Drop a few dough-wrapped hot dogs into the boiling water for 30 seconds. Arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining salt. Bake in the preheated oven until golden brown, about 15 minutes. |
Sweet Quesadilla
2 Flour Tortillas 1 Banana, sliced ¼ C Chocolate Chips or 2 T Nutella Honey Warm one side of a tortilla in a frying pan. Flip, then layer chocolate chips or Nutella, 1/2 the sliced bananas, then more chocolate and a drizzle of honey. Fold over and flip again until desired brownness. Repeat with second tortilla and fillings. Savory Chicken Quesadilla 1 Cup cooked, and sliced or shredded 1/4 tsp Cumin 1/2 C Monterey Jack Cheese 1/3 C Salsa 2 T chopped cilantro (optional) 2 T sliced green onions(optional) 2 tortillas (wheat or white) In a bowl, mix all the ingredients but tortillas. Warm one side of a tortilla in a frying pan. Flip and spread out half the mixture. Fold over. When cheese starts melting, flip quesadilla. Heat until desired brownness. Repeat with second tortilla and fillings.Serve with sour cream and salsa. |
Theme Party Menus for Interactive Cooking Classes
What to Expect:
This is an ideal way to have friends gather for a time of fun and food! This is not a formal cooking class, but more of a way to learn some ideas and simple techniques for a specific meal or theme. Invite up to 8 people to join you and put together your meal for the evening.
What will it cost?
That will depend on the number of people. The chef fee is $250 plus the cost of groceries. Starting price could be around $375, plus tax, for 6 people, depending on the items we serve that evening. Williams-Sonoma offers classes for about $45-$60 per person.
What do I get for that price?
I will come up with a menu, do all your grocery shopping and arrive at your home to prepare all the individual components of your meal and clean up all my pots and pans, leaving your kitchen ready to throw your party. During the party, I will demonstrate different techniques and tips in making the meal. Together with your guests we will assemble and plate the final parts of the meal. After the meal is served, I will gather my things and let you enjoy the rest of the night with your friends.
What you do:
Invite friends! Make sure they each have a good knife and cutting board. Select and purchase any beverages you wish to serve for the evening. I will use all of your serving ware so be sure you have serving platters as well as plates, cups, napkins, flatware, water glasses and utensils for all your guests. It’s your party, so feel free to decorate and set up any way you like! After I leave, you can take your time to relax with your guests and load up the dishwasher for the night.
Multi-Course Sample Menu
CHICKEN
Cajun Chicken Pot Pie Spinach Citrus Salad Roasted Chicken in a Tomato Basil Feta Sauce over Linguine Italian Style Green Beans & Tomatoes Creole Chicken Pasta in Creamy Sauce with Sun Dried Tomatoes Roasted Garlic Broccoli Oven Roasted Herb Chicken Root Vegetables Indian Chicken Curry over Basmati Rice Turmeric Cabbage Chicken Marsala over Bowtie Pasta Bacon Parmesan Roasted Brussel Sprouts White Sauce Chicken Enchiladas over Cilantro Lime Rice Mexican Zucchini Garlic Oregano Chicken Vegetable Couscous Roman Style Chicken with Olives Roasted Potatoes Apricot Pecan Crusted Chicken Asian Slaw Broccoli Chicken Braid Caprese Pasta Salad Honey Mustard Australian Chicken Twice Baked Potato Thai Red Curry with Chicken and Jasmine Rice Marinated Cucumber Salad Oven Roasted Turkey Breast in Creamy Sauce Candied Carrots Pizza Squares (assorted toppings of your choice) Hot Italian Veggies Hand Pies (Chicken, Beef or Veggie) Roasted Potato Green Bean Salad Southwest Slow Cooked Chicken w/Black Eyed Peas Chips and Bottled Salsa Chicken Shwarma Tomatoes, Cucumbers, White Sauce & Feta OTHER SIDES Apple Gouda Salad with Honey Mustard Dressing Strawberry Romaine Salad Refried Beans Baked Beans Caesar Salad Sweet Moist Cornbread Twice Baked SWEET Potato Garlic Potato Salad Feta Basmati Rice Herb Roasted Beets Corn and Red Pepper Salad Tomato & Avocado Salad Vegetable Asian Stir Fry Quinoa Salad Corn Souffle Cranberry Relish Traditional Bread Stuffing Cornbread Stuffing Mashed Cauliflower Cauliflower "Rice" Greek Tortellini Sweet "Restaurant" Cole Slaw Asian Cabbage Slaw Vegetable Soup Pearl Couscous with Herbs 4 Smoothie Packs 8 Muffins Garlic Sautéed Spinach Creamed Spinach Vegetable Couscous Risotto with Mushrooms All the above entrees and sides can be mixed and matched. Menu items are subject to change based on seasonality and availability and may be altered last minute. As a substitute for any of the main entrees, I can also have marinated meats and vegetables freezer ready so that you may grill them yourself. All marinades are made fresh. |
VEGETARIAN
Indian Coconut Vegetable Curry Vegetable Biryani Rice Dish Chickpea Dal over Basmati Rice Cucumber and Mint Yogurt Sauce Raita Eggplant & Chickpea Curry Basmati Rice Spinach Feta Pie Greek Salad French Toast Casserole Hash Brown Potatoes Vegetable Quiche Fresh Salad Cheesy Rice Casserole with Broccoli & Mushrooms Choice of Bread Vegetable Lasagna Sweet Corn PORK Honey Glazed Ham Broccoli Casserole Roasted Pork Tenderloin Coconut Rice Sausage, Peppers & Onions Crusty Bread Stromboli filled with Salami, Pepperoni, Ham and Provolone Italian Butter Vegetables Ham and potato casserole Toasted Garlic Green Beans Jambalaya with Sausage and Chicken Bacon Green Beans Ham and Swiss Puff Pastry Packets Roasted Cauliflower Baked Western Omelet Fruit Salad Baked Falafel Chopped Salad with Lime Vinaigrette BEEF Hawaiian Loco Moco Jasmine Rice Korean Marinated Beef Vegetable Fried Rice Mini Cheddar Meatloaf with Brown Sugar Glaze Smashed Red Potatoes Beef Enchilada in Red Sauce Spanish Rice & Black Beans English Shepherd’s Pie Fresh Green Salad with Cucumber, Tomato, Bell Pepper, Red Onion, Homemade salad dressing of Ranch, Italian or Creamy Garlic Stuffed Manicotti with Herbed Cheese and Beef Garlic Butter Vegetables Mozzarella Stuffed Meatballs Homemade Tomato Sauce and Pasta Traditional Chili with Beef and Beans Cornbread Savory Pot Roast Root Vegetables Stuffed Bell Peppers Feta Basmati Rice FISH Baked Dijon & Pecan Crusted Salmon Roasted Potato Green Bean Salad Cod Cakes with Pepper Relish Jasmine Rice Shrimp in Spiced Sauce over Basmati Rice Cucumber and Mint Yogurt Sauce Raita Mahi Mahi with Macadamia Nuts Butter peas Parmesan Crusted Salmon Pesto Pearl Couscous Linguine with Shrimp in a Tomato Basil Feta Sauce Italian Style Green Beans in Toasted Garlic |
A Night in Paris
Classic Crepes with various fillings Chicken and Spinach in a Béchamel Sauce Chocolate Mousse Company’s Coming Hot Spinach Feta Dip with Italian Bread Rounds Shrimp in Feta Tomato Sauce Fettuccini Chocolate Fondue Make your Own Pizza Traditional, BBQ Chicken, Thai Chicken, Bacon Ranch Pizza dough from scratch Pizza sauce Sautéed Vegetables Dessert Pizza Ole Fiesta Chicken Fajitas Spanish Rice Spicy Refried Beans Mexican Cornbread Mexican Hot Chocolate Dessert Party Chocolate Walnut Derby Pie Almond Bars Candied Pecans Hot Fudge Sauce Peach Cobbler or Chocolate Truffle Pie |
One Night in Bangkok
Thai Meatballs in Peanut Sauce Fried Rice Red Chicken Curry Candied Ginger and Toasted Coconut Ice Cream A Night in Honduras Mexican Enchiladas Cabbage Slaw Shortcut Tres Leches Cake I Want to be a Nacho Man Learn to make and assemble everything for a Nacho Bar Homemade Guacamole Homemade Pico De Gallo Dessert: Cinnamon Tortilla Chips with Fruit Salsa Indian Spice Party Tandoori Chicken Vegetable Basmati Pilaf Cool Cucumber Yogurt Sauce (Raita) Cauliflower Curry Dessert: Milky Cheesecake (Raas Malai) A Special Night Strawberry Spinach Salad with Poppyseed Dressing Honey Mustard Chicken Long Grain Rice Garlic Green Beans Peanut Butter Pie |
Additional Services
All baked goods are prepared in the client's home using fresh ingredients and no preservatives.
Extra Main Course: $44
Extra Side Dish: $20
Seasonal Fruit Salads: $35.00 for 4 servings, $20.00 for 2 servings
Prepped Raw Veggies: (combination of seasonal vegetables which may include bell peppers, celery, carrots, sugar snap peas, snow peas, broccoli, and cauliflower) $35.00 for 4 servings, $25.00 for 2 servings
All other additional services, pricing is as follows:
Egg Muffins: (mini crustless quiches) $25.00 per dozen
Breakfast Burritos: $30.00 per dozen (Egg or Tofu Scramble)
Homemade Granola Bars: $15.00 per 13x9 pan
Muffins: $15.00 per dozen
Frozen Smoothie Packs (Just add liquid and sweeteners, then blend): $4 each pack
Cinnamon Rolls with Cream Cheese Icing: $20 for 5 in an 8 inch Round pan
Homemade Granola: $5 per 12 oz. bag.
Quick Breads (Pumpkin, Banana, Zucchini, Chocolate, Walnut): $10
Desserts
Brownies or Cookie Bars $15.00 per 8x8 pan
Cookies: $30.00 (3 dozen)
Pies: $15.00
Single Layer Cakes: $20.00 13x9, frosted
Two Layer Cakes: $25.00, frosted
Cheesecakes: $25.00
Extra Main Course: $44
Extra Side Dish: $20
Seasonal Fruit Salads: $35.00 for 4 servings, $20.00 for 2 servings
Prepped Raw Veggies: (combination of seasonal vegetables which may include bell peppers, celery, carrots, sugar snap peas, snow peas, broccoli, and cauliflower) $35.00 for 4 servings, $25.00 for 2 servings
All other additional services, pricing is as follows:
Egg Muffins: (mini crustless quiches) $25.00 per dozen
Breakfast Burritos: $30.00 per dozen (Egg or Tofu Scramble)
Homemade Granola Bars: $15.00 per 13x9 pan
Muffins: $15.00 per dozen
Frozen Smoothie Packs (Just add liquid and sweeteners, then blend): $4 each pack
Cinnamon Rolls with Cream Cheese Icing: $20 for 5 in an 8 inch Round pan
Homemade Granola: $5 per 12 oz. bag.
Quick Breads (Pumpkin, Banana, Zucchini, Chocolate, Walnut): $10
Desserts
Brownies or Cookie Bars $15.00 per 8x8 pan
Cookies: $30.00 (3 dozen)
Pies: $15.00
Single Layer Cakes: $20.00 13x9, frosted
Two Layer Cakes: $25.00, frosted
Cheesecakes: $25.00