Guacamole Day, Everyday! Avocado Recipes

Guacamole Day, Everyday! Avocado Recipes

Want to learn how to make the best guacamole ever?

September 16 is National Guacamole Day, and what better way to celebrate than by making some delicious avocado dishes? I will show you how to grill avocados and perfect your guacamole for avocado toast, as well as other tasty avocado recipes!

Join Jorj In The Kitchen!

Join Jorj for Meal Inspiration & Home Foodie Conversation!

The Art of The Fresh Market

Grab the book that contains my favorite travel adventures, with inspired original artwork by artist Susan Fazio.
New Year, Old Friends and the Birth of This Book

Thursday Night Football Party Snacks Are HERE!

Thursday Night Football Party Snacks Are HERE!

Are You Ready for Some Football??

This is the time of year that ALL football fans are most confident. This is THE year….the year we’ll make the playoffs…the year to GO ALL THE WAY…this is it.

We’ve signed the best new quarterback, drafted the top receiver, firmed up the defense, and how about the new coach!

It’s all there. This is it…the year!

Let’s celebrate the kickoff of the new season with some well-established football fav snack foods. Because, after all…the season is probably not going to go the way we want. And when all else fails….the food still TRIUMPHS!

Take a look at these tried and true winners!

Hot Garlicky Wings Recipe for Football Season

Hot Garlicky Wings

If you are craving a game-day wing experience, make a great dish with my Sunday Best recipe for Hot Garlicky wings. Whether your team is winning, or on the verge of winning!

Couch Potato Fan Food for the Super Bowl

REALLY GOOD TURKEY BURGER SLIDERS WITH CRISPY SHALLOTS AND PIMENTO CHEESE

They’re bite size and couch perfect. Use sharp cheddar and do NOT forget the pickles. Oh, and good news, the recipe makes enough pimento cheese to entertain your game-watching pals twice in one week!

Draft Day… Baby! NFL Party Ideas + Best Loaded Nachos Ever!

Sausage and Refried Bean Nachos

The dish that tames the angry fantasy football beast and totally scored in overtime is my sausage and refried bean nachos. I mean, these are truly a punched-up bit of nacho cheesiness. I serve these on every game day, regardless of the success of my quarterback.

how to make easy grilled veggies for memorial day

Potato Fries with Crispy Buffalo Chicken, topped with Blue Cheese Gravy

I’m just in in time for football pre-season tailgating! You may have heard of a dish called “poutine”. It involves fries, gravy and cheese curds. My version kicks it up a notch!

Shhh! I snuck a few veggies in these fab meatballs...

Seared Tuna Nachos with Roasted Garlic Cream + Charcuterie Board Ideas!

Whether you prepare your own fan-favorite appys or arrange store-bought (and there are tons of them) items on your board, the secret is to be surprising. Mix and match your favorites and be creative with your choices. After all, you never want to be bored with your board!!

Shhh! I snuck a few veggies in these fab meatballs...

Game Day Dip

There’s just something about this that is super spicy but not hurtful! I use deli chicken as a shortcut, but you can use leftover chicken if you have it. Boar’s Head has a Blazing Buffalo chicken that just adds a little bit of somethin’ somethin’ to the dip, and Fritos corn chips bring the whole experience to critical addiction levels!

Snack Attack!

Bacon Bows

This should be a year-round snack starter! Bacon bows involve melting pimento cheese wrapped in bacon for an irresistable snack.

Brownie Bars for Kiddos and Grandparents

Nana’s Caramel Toffee Cookie Dough Brownie Bars

Cooking an ooey gooey cookie dough bar for game day always makes the house smell delicious and provides an awesome activity when the grandkids come over!

Watermelon Recipes: Pickled Beet & Watermelon Carpaccio!

Watermelon Recipes: Pickled Beet & Watermelon Carpaccio!

National Watermelon Day can create unexpected opportunities! Learn how to craft a darn delicious fancy appetizer that you’ll soon crave! From my book, “Canvas & Cuisine: Art of the Fresh Market”.

The fusion of different flavors is what tasting different cuisines is really about.

Ingredients that don’t appear together in our culture are often traditionally paired in others.

If you take that concept into your home kitchen, you give yourself permission to become creative in your cooking.

Just like Sue’s creativity on canvas, your cuisine will have a taste all its own!

For this dish, peppery, crisp radishes are elevated by pickling them in a quick brine.

I put these together with an Asian-flavored pesto on some crunchy crostini and you have a first-course appy that makes you say, “Whaaaaaaat!”

Pickled Beet & Watermelon Carpaccio from
“Canvas & Cuisine: The Art of the Fresh Market”

Servings

A Crowd

Ready In:

30 minutes plus 1 hour or so for roasting

Good For:

Appetizer
Salad

For pickled beets: 
4 medium red beets, tops removed, scrubbed 
4 medium golden beets, tops removed, scrubbed 
½ red onion, peeled and thinly sliced 
4 cups apple cider vinegar 
1 cup granulated sugar 
1 teaspoon kosher salt 1 teaspoon coarse ground pepper
 
For vinaigrette: 
¼ cup white balsamic vinegar 
Juice from 1 large orange, about ¼ cup 
1 medium shallot, peeled, about 1 tablespoon 
1 tablespoon Dijon-style mustard 
½ cup olive oil
For carpaccio: 
6 thin slices prosciutto 
¼ medium watermelon 
½ fennel bulb, tough outer parts remove, (save a few of the top leaves for garnish) 

Tried it? Tag it!

I would love to see what you did with this recipe.  Share your creation by tagging #inthekitchenwithjorj and with Scrumptious Possibilities With Jorj, my free private home cooking group.

Preheat the oven to 350°.

Wrap the beets in aluminum foil and place them into a baking dish. Bake until the beets just begin to soften, about 1 to 1 ½ hours. Remove the baking dish from the oven and cool the beets to room temperature. Remove the skin from the beets by rubbing with paper towels. Use a mandoline slicer to slice the beets as thin as possible. Place the beets into a bowl with red onion slices.

Whisk together the apple cider vinegar and granulated sugar in a separate bowl until the sugar is completely dissolved. Stir in the salt and pepper. Pour this liquid over the beets and onions and gently toss so that all the slices are coated in the brine. Set the bowl aside for at least 30 minutes. (You can cover and refrigerate the beets at this point for several days.)

Pour the balsamic vinegar and orange juice into a blender. Add the shallot and mustard. Pulse to emulsify. With the machine running, slowly drizzle in the olive oil. Season with additional salt and pepper. Place your serving platter into the freezer to chill. Increase the oven temperature to 400°.

Place the prosciutto slices onto a parchment line baking sheet. Bake until the prosciutto is crisp, about 5 to 8 minutes. Remove the baking sheet from the oven and cool the crisp prosciutto to room temperature. Cut the watermelon into ÂĽ-inch slices. Use a 3-inch round biscuit cutter to cut medallions from the watermelon slices.

Use the mandolin slicer to thinly shave the fennel bulb. Remove your serving platter from the freezer and brush it with olive oil. Remove the beet slices from the brine. Lay the beets and watermelon onto the plater, slightly overlapping each round.

Break the prosciutto into pieces and scatter over the top. Scatter thin slices of fennel over all. Drizzle just a spoonful or two of vinaigrette over the carpaccio. Garnish with the fresh green leaves cut from the fennel.

 

Fry Day, My Way: Make Duck Fat Fries Easy

Fry Day, My Way: Make Duck Fat Fries Easy

Make fries at home with this easy French Fry recipe that calls for a secret ingredient: Duck fat!

I LOVE French fries.

I love fries whether they come supersized from that drive-thru joint on the corner or truffled from that upscale restaurant calling them frites.

I love fries smothered in ketchup or piled high with chili and cheese. I love fries alongside a burger or in a basket with fried shrimp. I just love fries!

I make fries at home, fry them twice as preferred and even serve them with my homemade ketchup.

However, the one thing I haven’t tried was to fry them in duck fat.

Why duck fat? Well, when I researched duck fat, some believe it to be a better-for-you fat than other animal fats like lard.

But, since I don’t use lard to fry, I don’t see this as a huge benefit. Then I read that frying in duck fat produces a crispier fry. Well, you had me at crispy!

So, I gave it a try and darn if it isn’t true. 

You can render the fat from duck and store it in the fridge.

Or you can buy a jar or two of duck fat right from the grocery shelf.

The fat is clean and clear when cooking and afterward. The fries are less greasy, crisp on the outside and moist on the inside.

These fries hold up; rigid and perfect for dipping.

In honor of National French Fry Day, I encourage you to cook up a batch of fries…and then eat a bunch for me!

A Fry Above All Others: Jorj’s Duck Fat Fries

Servings

A Crowd

Ready In:

30 Minutes ‘Til Ready

Good For:

Appetizer, Snack, Side

For Fries:

2 large Idaho potatoes, scrubbed

Duck fat for frying

For ketchup:

1 (6-ounce) can tomato paste 

ÂĽ cup brown sugar

2 tablespoons red wine vinegar 

¼ teaspoon ground mustard 

¼ teaspoon cinnamon 

1/8 teaspoon ground cloves 

1/8 teaspoon ground allspice 

¼ teaspoon coarse salt, plus more for fries 

ÂĽ teaspoon coarse black pepper

Tried it? Tag it!

I would love to see what you did with this recipe.  Share your creation by tagging #inthekitchenwithjorj and with Scrumptious Possibilities With Jorj, my free private home cooking group.

Peel the potato and cut it into 4 planks. Cut each plank into 4 strips. Place the strips into a bowl of cold water for at least 30 minutes. This removes some of the starch. Alternately, you can leave the peel on. It’s a more rustic fry this way. And you can cut it into thinner strips for a skinnier fry. It’s YOUR choice.

For the ketchup, whisk together tomato paste, sugar, vinegar, mustard, cinnamon, cloves, and allspice in a small pan over low heat. Pour in ÂĽ cup water. Whisk until smooth. Cook until the sugar melts and the ketchup is warmed through, about 5 to 10 minutes. Season with salt and pepper. Set aside and let the flavors blend at room temperature or in the refrigerator overnight. The longer it sits, the better your ketchup.

Transfer the potato strips to paper toweling and blot dry. Heat a skillet over medium heat. Pour enough olive oil to come ⅓-inch up the side of the skillet. Use a candy thermometer to heat the oil to 325°. Place some of the potatoes into the oil and cook until just beginning to turn golden, about 5 minutes. This will cook the inside of the potato. Do this in batches so you do not crowd the skillet. Transfer the potato strips to a cooking sheet lined with paper towels. You can pre-cook the fries in advance and finish the frying just before mealtime.

Increase the temperature until the oil reaches 375°. Place the pre-cooked potato strips into the hot oil. Cook until golden, about 5 minutes. Transfer the fries to a baking sheet lined with paper towels. Season with a generous sprinkle of coarse salt.

Serve your French fries with ketchup to dip!

Say Cheese! In The Kitchen With Jorj

Say Cheese! In The Kitchen With Jorj

Join Jorj In The Kitchen!

Ready to make a deliciously decadent buffet of cheesy goodness?

Join me in the kitchen and learn how to make magnificent meals that build upon one of my favorite things…CHEESE!

This decadent and well-deserved spread is perfect for your more indulgent Summer menus, with a wonderful pimento cheese twist.

From deviled eggs to really good turkey burgers, there’s a little something for every picnic basket for days to come!

Pimento Cheese with Seasoned Crackers

Grilled Pimento Cheese Sandwiches with Bacon and Berry Jam

Crack Crackers

Really Good Turkey Burgers Sliders with Crispy Shallots and Pimento Cheese

Ham and Turkey Roll-Ups with Pimento Cheese

Pimento Cheese Deviled Eggs

The Art of The Fresh Market

Grab the book that contains my favorite travel adventures, with inspired original artwork by artist Susan Fazio.
New Year, Old Friends and the Birth of This Book

Asparagus! In The Kitchen With Jorj

Asparagus! In The Kitchen With Jorj

Join Jorj In The Kitchen!

Learn the secrets to delicious asparagus!

Join me in the kitchen and learn how to master asparagus for your next meal!

I will show you my best tips to making the most tender asparagus, from how to buy ’em, to how to prepare ’em, and finally how to serve ’em THREE DIFFERENT WAYS!

The Art of The Fresh Market

Grab the book that contains my favorite travel adventures, with inspired original artwork by artist Susan Fazio.

New Year, Old Friends and the Birth of This Book