Tasteful Tuesday

Worthless people live only to eat and drink.
People of worth eat and drink only to Live.
                                    -Socrates

                 With such signature dishes as Roasted Rosemary Duck, Orange Ginger Chicken served with Rice Pilaf and sauteed green beans, Curry Chicken, Honey Jerk Chicken (shown above) or even Jerk Snapper and to top it off Baileys and Henny Devils food cake cupcakes its no wonder its branded as "Orgasmic Cuisine".  Who is the creator behind such amazing delicacies, might you be wondering???!! He goes by the name Jus Blaze, born and raised in Brooklyn he has definitely made lasting impressions with his remarkable masterpieces.  Satisfying the appetites of all from party guest, catered events, charitable functions and even weekly menu's at request. Be sure to know as the name "Orgasmic Cuisine" started from a joke, he fully lives up to his brand! 

When asked what's led this chef to his obvious calling in life, he attributes it to his natural talents and origins stemming from a mere twelve years old. While watching others prepare  food in the kitchen and learning, he was observing closely but preparing his own.  This led into attending and completion of culinary art at the Art Institute of New York City where he learned to progress in his talents with more professional training and techniques.

With so much competition in the culinary field this chef stays on top by creating what he likes to call "stepping out of the box" in other words not your average eats on a plate. With his cooking style described as "Classical French with a Caribbean twist" you can bet no meal is left bland.  Bold flavors and various blends help to turn lasagna into Jus Blaze's "South Beach Lasagna" (marinated grilled chicken with wilted baby spinach, six cheeses, sun dried tomatoes, marinara sauce, all garnished with crumbled turkey bacon).  If your appetite just jumped from zero to ten from his entree brace yourself for the climax with his line of alcohol cupcakes!!!! He bakes mouth watering cupcakes as well as other desserts.  Starting with his cupcake line that varies from Baileys & Henny Devils food cupcakes, Smore cupcakes (with graham, amaretto, butter cream, marshmallow, and Hershey), Reese's Pieces, and Red Velvet.

Chef Jus Blaze is definitely what we like to call Hard work pays off!! As he likes to advise aspiring chefs to never be discouraged from achieving your goals of becoming a chef.  Its not always about the money but the love of the art in cooking. This is only the beginning as we for see much more in Chef Jus Blaze endeavors.

Contacts

Email: JusBlazin82@yahoo.com

Phone: 9175867142

FaceBook: Orgasmic Cuisine

Thats My Kinda Recipe- Braised Short Ribs with Hoisin Sauce

Serves 6 to 8

The best way to fry the ribs is to use moderately-high heat and resist the urge turn them incessantly. They should be as dark as possible, almost burnt. If you have a good hood fan, you’ll put it to good use. I tweaked his recipe and couldn’t resist adding some chocolate to the braising liquid, which gives it some extra body, and some chili, for a bit of heat.

Making them a day in advance and storing them in a refrigerator is a great do-ahead tip and allows you to skim off the fat. If so, just cook them through step #5, the chill, and the following day, skim, then finish with the hoisin sauce.

10 short ribs (rib pieces cut into 3 to 4-inch, 10 to 12 cm, chunks)
Salt and freshly-ground pepper
3 tablespoons vegetable oil
1 1/2 cups (375ml) dark beer
10 garlic cloves, peeled and minced
1-inch piece of fresh ginger, peeled and minced
3 tablespoons Chinese or Japanese rice vinegar
1 1/2 ounces (50g) bittersweet or semisweet chocolate, chopped (I used Xocopili)
1/2 teaspoon red chili powder
1 cup (250ml) hoisin sauce

1. Toss the ribs in salt and pepper. Heat the oil in a large roasting pan and fry the short ribs until each side is very dark and well-caramelized. Don’t skimp and it may take up to an hour to get them all done. If your pan isn’t big enough, you can brown them in batches, or do some in a separate pan.

2. Remove the ribs from the pan, then turn off the heat and deglaze the pan with the beer. Scrape up the browned bits stuck to the pan with a firm spatula, then add the garlic and ginger, stirring to cook them in a residual heat of the pan.

3. Preheat the oven to 325F. (160C)

4. Add the ribs back to the pan and mix in the vinegar, chocolate, and chili powder.

5. Cover and let simmer for 3 hours, turning the short ribs a few times while they’re cooking. The ribs are done when they’re fork-tender and falling off the bone. (During cooking, you may need to add a bit of water to the pan if the liquid evaporates too much.)

6. Remove the cover, stir in the hoisin sauce, reduce the heat to 300C (150C) and cook for another 30 minutes.