Archive for the ‘Cooking Demo’ Category

Immaculate Chef

Saturday, August 7th, 2010

Here is a past episode of The Immaculate Chef that I was in courtesy of Dubious TV.  Click here to view the episode!!

Cut out the fat? NEVER!

Monday, April 19th, 2010

Let me clarify.  When I render bacon for weekend breakfasts, I have been saving the bacon fat in a lidded container and storing it in the fridge.  One can use this fat as an ingredient for homemade dog cookies or seasoning cast iron.

When re-seasoning cast iron, lightly brush the entire cooking surface with an even coating of bacon fat and bake in the oven at 185 degrees F for about 1 hour.  Repeat the process three more times and allow to cool completely.

When making dog cookies, your pooch will love and appreciate the addition of this tasteful, toothsome, tantalizing treat.

SuperBowl (of soup)

Friday, February 5th, 2010

With Superbowl Sunday this weekend, the pinnacle of the tailgating season has arrived.  I thought this recipe would be an appropriate way to begin the festivities.

Amber Ale & Fontina Soup
Serves 6 / Serve with Amber Ale


1/2 cup chopped onion
3 cloves chopped garlic
1/4 lb unsalted butter
1/2  of a 12 oz. bottle Amber Ale
1/2 lb Fontina cheese
1 qt. chicken stock
3 TBS flour
salt & white pepper to taste


Melt butter over medium heat.
Increase heat  & add onion & garlic. Saute until translucent.
Add flour & cook for about 2 minutes.
Add ale & cook for about 3 minutes.
Add stock, stir until incorporated.
Bring to a boil.
Reduce heat to low.
Fold in cheese in 2-3 parts.

Chef Jay Recommends

Wednesday, December 9th, 2009

If you enjoy rice as much as I do, I highly recommend procuring a rice cooker.  It saves time, cooks evenly and it switches to a “holding” temperature automatically.  It is especially useful when cooking short grain rice for making sushi.  Last week I purchased a very humble 6 cup capacity device, and the rice comes out perfectly. You can find a decent cooker in most department stores between $20-$40.

The Salad To “Beet” All Salads

Sunday, September 20th, 2009

Wild Greens With A Beet Juice Vinaigrette
Serves 8


1 1/2 lbs. assorted field greens
2 cloves minced garlic
1/4 cup beet juice
juice of 1 orange
2 TBS apple cider vinegar
3 TBS honey
1/4 cup hazelnut oil
1/4 cup goat cheese
1 small bulb fennel, julienned
4 small carrots, peeled and sliced
1 TBS fresh rosemary, chopped
salt & pepper, to taste
3 TBS olive oil


In a medium saute pan, add olive oil over medium heat.
Increase heat to medium-high and saute fennel, carrots and rosemary.  Season and cook until golden brown.
Remove from the heat and allow to chill in refrigerator for 30 minutes.
In a large bowl, combine garlic, honey, vinegar, beet and orange juice.
Season with salt and pepper and slowly add hazelnut oil, whisk vigorously.
Toss greens with dressing and portion onto individual plates.
Top greens with crumbled goats cheese and the sauteed vegetables.

“Flavor Of The Week”

Friday, August 14th, 2009

Next week I am shooting the pilot episode of an Internet driven television program called “Flavor Of The Week”.  I will be going around to local places here in Seattle on a quest to show the viewer all of the wonderful culinary resources we have here in the Greater Seattle area.  Each episode will focus on one ingredient, where to purchase it, why to purchase it in that particular place and a demo on how to use it.

I am very excited to be a part of this project, and once we get the episode shot and edited, we will be looking for sponsorship so we may launch the program officially.

Stay Tuned!!

Italian Cooking Class Inspires…

Wednesday, May 6th, 2009

So I am going to do an Italian cooking class for a client this evening, and the dessert is a Zabaione (Marsala Custard). It has inspired me to write about fortified wines.  What are fortified wines?  Quite simply a fortified wine is a wine to which spirits such as brandy have been added.

Examples are sherry, port, madeira & marsala.  It is believed that the English discovered that by fortifying the grape wine, they could survive the long ocean voyages to English marketplaces with the fear of spoilage.

How To Make Frittata

Thursday, October 2nd, 2008

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