Recipes by The Jazz Chef, Brian Ross
QUICK Diner M&CSERVES 5-6This is a quick mac and cheese that has that diner-grade sticky gooey that can go toe-to-toe with my chili in my split dish Chili Mac Attack plating, and it's a star in my scrambled mac sandwich,...
Chiles can do all kinds of amazing things for your food. Understanding all of the amazing variations of the flavors and heat of the world's chilis and the science behind them, help you become a Master of the Heat.CHILE, OR...
Asian five spice is a pretty common item at most American and European supermarkets these days, thanks to a ton of Chinese restaurants, and a few lead-dog television chefs who've introduced the flavor to Euramerican palettes, but Qâlat-Daqqa?Qâlat-Daqqa, (Pronounced Kala-Daksa), more...
PEE WEE'S BBQ PORK PERFECTIONServings: 15-20There are a LOT of BBQ pork recipes out there. Literally thousands of 'em. So how/why to find a new take? Riff one of the best BBQ foods AND do it pretty quickly and easily?I make a great...
Corn cakes are always tasty, but really HEAVY. I love arepas, and corn bread, but even the "light" cornbread seems to collapse into this uncomfortable bulk after eating. So, after a lot of experimentation, I discovered that there is more...
Why would I call this riff on my house popcorn a bribe (baksheesh)? Everyone who cooks for a family knows that there are a few things that will win over that person stuck doing chores or honey-dos that aren't always 'fun.' The...
There are crumpet people and there are English muffin people. I count myself amongst the crumpet-crazy! I like the more defined holes that hide all of the bad-for-you-goodness of butter, and jam. It's also a texture thing. English muffins are...
Vegetarian-FriendlyA little Semitic synthesis brings brei, broken bits of Jewish matzoh, soaked in eggs and scrambled or pancaked, with harissa, the ketchup of the Middle East and North Africa, in a quick and easy dish that you can whip...
Avocado oil is a "fruit" oil as avocados are, well, fruit, like olives.Its culinary use is the single biggest "discovery" in cooking fats in a generation that will revolutionize the way that you cook.High in monounsaturates like olive oil, Big Green's...
REVISED 03.06.21 - 90% of us, pro and home chefs alike, have cooked eggs, one of the most common foods on the planet, wrong. For generations! The often rubbery rubbish, coated in burned fats which we turn toxic, from the sandy-yolked...
