The Jazz Chef, Brian Ross, global improvisational cooking, unleashing your great cuisine, at home. Culinary crossovers, spice knowledge, and more, await!
Florida, USA
Joined March 2017
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Given the recent posts of @elonmusk, we have elected to withdraw our presence on the @x platform. You can find @TheRealJazzChef at Facebook, Instagram, Threads, Tribel and other better maintained and operated social media platforms, as well as at thejazzchef.com
Shiritaki soup noodles with sous vide ginger galangal chicken, spicy soy shrimp, Chinese sausage and fresh shiritaki mushrooms in a chicken-Chinese chive broth.
#PrimeRib. 5 hours slow roast at 172-180f/81-82c @maldonsalt and @spicejungle spices. @MEATERmade to keep it all on track and perfect!
@HappyEggCoUSA #Heritage risen #egg on Italian Toast. Like French Toast, only it’s a savory egg wash bread, using @Natures_Own perfectly crafted white bread. Cooked at 285F a bit longer, it keeps the bread nice and soft. @HormelNatural bacon, British style
My HCBS Fall Soup features roasted butternut squash, with a hint of honeycrisp apple, @spicejungle Berbere spice, Soccoco leite de coco (coconut milk, and vegetable broth, with a dash of magic.
My HCBS Fall Soup is a vegan wondersoup! Slow roasted butternut squash, and honeycrisp apples, with Sococo Brasil’s amazing leite de coco (coconut milk), vegetable broth, a few pinches of @spicejungle #berberespice spicejungle.com/berbere-ethi…, a bit of salt, and magic.
Stone crab claw meat cabbage and black kale salad, with Kerrygold Dubliner finely grated Irish cheddar, toasted crushed hazelnuts, Hormel naturals bacon bits, Bragg’s nutritional yeast, and a yuzu-red boat vinaigrette.
Jambalaya night! American Cajun cuisine, with deep African roots, uses trinity (onion celery and bell pepper) as its power base. Andouille sausage, @BellandEvans chicken, house chicken stock, and my Cajun spice blend.
Grilled ham and four cheese with Asiago, mozzarella, lacy Swiss, and paper thin slices of @Boars_Head deluxe ham on bread that is slow griddled with amazing @KerrygoldUSA butter.
Juannycakes
Fuse the Spanish tortilla and the American colonial Johnnycake into something new. This is largely egg whites and a @HappyEggCoUSA heritage breed egg, mixed with a couple tablespoons of corn flour, buttermilk, chorizo, and a little cotija cheese for flavor, with a touch of baking powder, and a dash of baking soda to give it lift. Started on the rangetop, finished in the oven, baking, lower temp, these take about 15 minutes to make and 10-15 to bake.
Berbere Burger (Veg) - A Medium .@ImpossibleFoods burger with a sprinkle of our house-made Berbere spice from .@spicejungle spices, with a pan-roasted, garlic infused @TomatoThyme Red n’ Tasty tomato slice, Munster cheese slice, and our house Harissa-mayo (Right) on an .@OrganicValley ghee-basted .@europastry1987 Crystal Burger Bun.
Dubliner Grilled Ham & Cheese
@HormelNatural ham, @KerrygoldIRL Dubliner #cheese, @Natures_Own white bread, and @KerrygoldUSA softened butter.
While surfing the web, I found this wonderful article, from a Serbian website, talking about it. juznevesti.com/Zabava/Niski-…
when I was looking for a recipe that I did for Facebook, but forgot to put on TheJazzChef.com. Thanks to the e-newspaper južnevesti for the shout out, even if it was a few years back…
A nice simple #avocadotoast, with a @HappyEggCoUSA risen #heritagebreed #egg. Sliced and lightly smashed avocado, with a drizzle of fresh lemon juice, maldon sea salt, and a sprinkle of gochugaru pepper. Makes a killer #breakfast
Proto pizza?
nytimes.com/2023/06/27/world… – at West Palm Beach, FL
Working with leftovers makes for great improvisational breakfast riffs!
This is a Mediterranean risotto omelette, full of beautiful saffron, with a pinch of finely chopped fresh garlic greens stem (garlic chive would be preferable, but this is what I had) and topped with feta, and a pinch of smoked paprika on the edge of the yolk.
I’ve been playing with open omelettes, low temp (154F/68c gives the egg proteins time to build and retain more moisture) cooked with a lid to heat the top and bottom evenly. I add egg whites to one magnificent .@HappyEggCoUSA Heritage breed egg, and drop a second yolk into the middle for the art and richness of it.
Fun and tasty! – at West Palm Beach, FL
My fresh corn and seafood chowder, with pollock and shrimp, ushers in summer. To make it a bit lighter I use coconut cream and coconut milk rather than the cow juice. @HatchGreenChile, along with a dash of @MoutardesFallot, gives it a little pop.
