SImpLe Fa n C Y JaSon SantoS Author of Buttermilk & Bourbon WITH ALEXANDRA HALL A Chef's Big-Flavor Recipes for Easy Weeknight Cooking Turn your kitchen into the swankiest spot in town with these incredible recipes for any day of the week. Known for his mouthwatering food served up with a side of sass on Hell’s Kitchen and Bar Rescue, Jason Santos is back with a bang—presenting his latest series of restaurant-quality meals fit for any home cook. With just a few ingredients and easy-to-follow techniques, you can whip up homemade cuisine with all the standout flavors and unique presentation of a professional kitchen. Recipes include: — S Imp Le Fa n C Y — JaS o n S ant oS IMPRESSIVE DISHES WITHOUT THE STRESS COOKING / Methods / Quick & Easy US $23.99 / CAN $30.99 “ Jason is one of my favorite chefs, and this book is the solution to becoming better in the kitchen.” -Jon Taffer-Jon Taffer ,, executive producer and host of Bar Rescue “ This is the perfect cookbook for anyone who loves experimenting in the kitchen. Jason transforms intimidating cooking techniques into approachable and easy-to-follow steps for the at-home chef, with delicious results.” -Todd English-Todd English ,, award-winning chef and food personality “ Jason has heart, passion, and soul. The three main ingredients that make a great chef.” -Linda Perry-Linda Perry ,, Grammy-nominated singer-songwriter “ Jason has done a great job distilling his mastery into easy-to-execute recipes.” -James Valentine-James Valentine ,, lead guitarist, Maroon 5 O Pan-Seared Sea Scallops, a signature dish from Hell’s Kitchen with the key technique for perfect seared scallops every time O Jalapeño, Cheddar, and Bacon Hush Puppies, with Jason’s glowing endorse- ment: “God, I love these things” O Cajun Rotisserie Chicken Dip, which is so good, it’s been featured in just about every publication in Boston O Mama Le’s Egg Rolls, a dish so special, Jason once received a bag of them for Christmas O Hot Honey Chicken Mac ’n’ Cheese, the perfect comfort food with a twist For those looking to make elegant meals minus the hassle, this cookbook is what you’ve been craving. Jason SantosJason Santos is the author of Buttermilk & Bourbon as well as chef and owner of Buttermilk & Bourbon, Citrus & Salt, and Nash Bar. He has appeared on Hell’s Kitchen, Bar Rescue, the Today Show, Live with Kelly and Ryan, and many others. He resides in Boston, Massachusetts.the chicken channel 39 Cajun Rotisserie Chicken Dip Serves 4–6 as a snack or appetizer 8 tbsp (116 g) cream cheese, softened 8 tbsp (116 g) mascarpone cheese 1 cup (240 ml) Spicy Creole Ranch Dressing (page 141) ¼ cup (28 g) shredded mozzarella ¼ cup (28 g) shredded pepper jack 3 cups (375) shredded rotisserie chicken, skin removed ¼ cup (34 g) your favorite blue cheese, for garnish ½ tsp Cajun Spice (page 137), for garnish 2 tbsp (6 g) minced chives, for garnish This recipe has been in every publication in Boston. My publicist said she would never let the dish die because it is just that good. I love it because it’s super easy to make, it’s unbelievably delicious, and it’s a touch different from your usual dip, thanks to the Cajun twist. P.S. You know you have a rotisserie chicken in your fridge as we speak! Preheat the oven to 350°F (177ºC). In a medium bowl, whisk the cream cheese and mascarpone until smooth. Stir in the Spicy Creole Ranch Dressing, mozzarella, and pepper jack. Fold in the chicken, pour the mixture into a cast iron pan, and bake for 20 minutes, or until the chicken mixture is hot and bubbling. Garnish with crumbled blue cheese, a dusting of the Cajun Spice, and fresh chopped chives. Serve immediately and with anything . . . crudités, pita bread, tortilla chips, grilled bread, or do what I do and put it in a grilled cheese (see next book).the chicken channel 39 Cajun Rotisserie Chicken Dip Serves 4–6 as a snack or appetizer 8 tbsp (116 g) cream cheese, softened 8 tbsp (116 g) mascarpone cheese 1 cup (240 ml) Spicy Creole Ranch Dressing (page 141) ¼ cup (28 g) shredded mozzarella ¼ cup (28 g) shredded pepper jack 3 cups (375) shredded rotisserie chicken, skin removed ¼ cup (34 g) your favorite blue cheese, for garnish ½ tsp Cajun Spice (page 137), for garnish 2 tbsp (6 g) minced chives, for garnish This recipe has been in every publication in Boston. My publicist said she would never let the dish die because it is just that good. I love it because it’s super easy to make, it’s unbelievably delicious, and it’s a touch different from your usual dip, thanks to the Cajun twist. P.S. You know you have a rotisserie chicken in your fridge as we speak! Preheat the oven to 350°F (177ºC). In a medium bowl, whisk the cream cheese and mascarpone until smooth. Stir in the Spicy Creole Ranch Dressing, mozzarella, and pepper jack. Fold in the chicken, pour the mixture into a cast iron pan, and bake for 20 minutes, or until the chicken mixture is hot and bubbling. Garnish with crumbled blue cheese, a dusting of the Cajun Spice, and fresh chopped chives. Serve immediately and with anything . . . crudités, pita bread, tortilla chips, grilled bread, or do what I do and put it in a grilled cheese (see next book).mixed family style 63 Braised Pork Belly Serves 8 2 tbsp (30 ml) canola oil 4 lb (1.8 kg) pork belly, skin on S&P Mix (page 133) 2 Spanish onions, julienned 8 cloves garlic, smashed 4 sprigs rosemary 4 bay leaves 1 tsp chili flakes ½ tsp ground cloves 1 tbsp (15 ml) whole grain mustard 1 tbsp (8 g) yellow mustard seed 2–4 cups (480–960 ml) bone broth Large-flaked sea salt, to taste, for serving If you’re on a diet, please turn the page. If you’re on a pork diet, then look no further! This is the tastiest, meatiest, most unctuous piece of meat to ever hit your table, I assure you. The recipe yields a crispy-skinned top and soft, succulent meat. The braising liquid is a bit fatty (but amazing) and can be skimmed if you’re using it immediately, or if you’re saving some for later. Let it sit in your refrigerator for a bit and then remove the fat; you’ll be left with the best sauce ever. I highly recommend serving the whole shebang with Crème Fraîche and Chive Potato Purée (page 158). Get in my belly, belly! Preheat the oven to 325ºF (163ºC). In a braising pan over high heat, add the canola oil. Score the pork belly skin with a knife and season liberally with S&P Mix, then sear the belly evenly on each side about 5 minutes. Remove the pork from the pan and sauté the onions and garlic until soft, about 5 minutes. Add the rosemary, bay leaves, chili flakes, cloves, whole grain mustard, and mustard seed, then place the pork on top, skin and fat side up. Add the broth until it's almost all the way up the pork belly, but not covering the fat on top. (This way the meat will braise and get soft, but the skin will roast and get crispy.) Cook for 3½ hours uncovered in the oven, or until the meat is very soft. Remove it from the oven and let cool for 5 minutes in the liquid. Then remove the pork belly from the liquid and let rest for 5 more minutes. Meanwhile, pour the braising liquid through a strainer and skim the fat off. Slice the pork belly with a serrated knife and sprinkle with some flaked sea salt. Serve immediately.mixed family style 63 Braised Pork Belly Serves 8 2 tbsp (30 ml) canola oil 4 lb (1.8 kg) pork belly, skin on S&P Mix (page 133) 2 Spanish onions, julienned 8 cloves garlic, smashed 4 sprigs rosemary 4 bay leaves 1 tsp chili flakes ½ tsp ground cloves 1 tbsp (15 ml) whole grain mustard 1 tbsp (8 g) yellow mustard seed 2–4 cups (480–960 ml) bone broth Large-flaked sea salt, to taste, for serving If you’re on a diet, please turn the page. If you’re on a pork diet, then look no further! This is the tastiest, meatiest, most unctuous piece of meat to ever hit your table, I assure you. The recipe yields a crispy-skinned top and soft, succulent meat. The braising liquid is a bit fatty (but amazing) and can be skimmed if you’re using it immediately, or if you’re saving some for later. Let it sit in your refrigerator for a bit and then remove the fat; you’ll be left with the best sauce ever. I highly recommend serving the whole shebang with Crème Fraîche and Chive Potato Purée (page 158). Get in my belly, belly! Preheat the oven to 325ºF (163ºC). In a braising pan over high heat, add the canola oil. Score the pork belly skin with a knife and season liberally with S&P Mix, then sear the belly evenly on each side about 5 minutes. Remove the pork from the pan and sauté the onions and garlic until soft, about 5 minutes. Add the rosemary, bay leaves, chili flakes, cloves, whole grain mustard, and mustard seed, then place the pork on top, skin and fat side up. Add the broth until it's almost all the way up the pork belly, but not covering the fat on top. (This way the meat will braise and get soft, but the skin will roast and get crispy.) Cook for 3½ hours uncovered in the oven, or until the meat is very soft. Remove it from the oven and let cool for 5 minutes in the liquid. Then remove the pork belly from the liquid and let rest for 5 more minutes. Meanwhile, pour the braising liquid through a strainer and skim the fat off. Slice the pork belly with a serrated knife and sprinkle with some flaked sea salt. Serve immediately.108 Simple fancy Nana’s Apple Pie with Buttermilk Whipped Cream and Caramel Crème Anglaise Makes 1 (9" [23-cm]) pie Crust 2½ cups plus 2 tbsp (328 g) all-purpose flour ½ cup (120 ml) canola oil 5 tbsp plus 2 tbsp (105 ml) cold milk, divided Filling 8 Cortland apples, peeled, cored, and medium diced ½ cup (100 g) sugar 1¼ tsp (4 g) cinnamon ¼ tsp nutmeg 2 tbsp (28 g) butter, melted As little kid, for as far back as I can remember, I used to watch my Nana make this during the holidays. It’s one of my favorite memories. Thankfully, she passed the recipe down to my mom, so we get to keep on eating her amazing and delicious pie. The recipe is so incredibly simple and has minimal ingredients, but it’s just perfect. I have, however, added the buttermilk whipped cream and caramel crème anglaise to make it a bit more cheffy, and to take it from perfect to perfect-er. Miss you, Nana! Preheat the oven to 375ºF (191ºC). Make the crust: In a large bowl, gently mix the flour, canola oil, and 5 tablespoons (75 ml) of milk with a fork until the dough forms. Wrap the dough in plastic wrap and chill while you make the filling. Make the filling: Mix all of the ingredients together in a large bowl. Roll out the crust: Divide the chilled dough in half and place each half between two pieces of wax paper about 10 inches (25 cm) long. With a rolling pin, roll across the top piece of wax paper until the dough is large enough to cover a 9-inch (23-cm) pie tin. Mold the bottom crust into the pie tin, then add the filling on top and spread evenly around the bottom crust. Place the second crust on top, covering the filling, and crimp the edges around the pie (with either a pie crimper or by pinching it with your fingers). Break off any excess dough and reserve it in case patching is necessary. Cut six slits in the middle of the top of the pie. Brush the crust with the remaining 2 tablespoons (30 ml) of milk. Bake for 45 to 50 minutes, then cool on a baking rack. (continued)108 Simple fancy Nana’s Apple Pie with Buttermilk Whipped Cream and Caramel Crème Anglaise Makes 1 (9" [23-cm]) pie Crust 2½ cups plus 2 tbsp (328 g) all-purpose flour ½ cup (120 ml) canola oil 5 tbsp plus 2 tbsp (105 ml) cold milk, divided Filling 8 Cortland apples, peeled, cored, and medium diced ½ cup (100 g) sugar 1¼ tsp (4 g) cinnamon ¼ tsp nutmeg 2 tbsp (28 g) butter, melted As little kid, for as far back as I can remember, I used to watch my Nana make this during the holidays. It’s one of my favorite memories. Thankfully, she passed the recipe down to my mom, so we get to keep on eating her amazing and delicious pie. The recipe is so incredibly simple and has minimal ingredients, but it’s just perfect. I have, however, added the buttermilk whipped cream and caramel crème anglaise to make it a bit more cheffy, and to take it from perfect to perfect-er. Miss you, Nana! Preheat the oven to 375ºF (191ºC). Make the crust: In a large bowl, gently mix the flour, canola oil, and 5 tablespoons (75 ml) of milk with a fork until the dough forms. Wrap the dough in plastic wrap and chill while you make the filling. Make the filling: Mix all of the ingredients together in a large bowl. Roll out the crust: Divide the chilled dough in half and place each half between two pieces of wax paper about 10 inches (25 cm) long. With a rolling pin, roll across the top piece of wax paper until the dough is large enough to cover a 9-inch (23-cm) pie tin. Mold the bottom crust into the pie tin, then add the filling on top and spread evenly around the bottom crust. Place the second crust on top, covering the filling, and crimp the edges around the pie (with either a pie crimper or by pinching it with your fingers). Break off any excess dough and reserve it in case patching is necessary. Cut six slits in the middle of the top of the pie. Brush the crust with the remaining 2 tablespoons (30 ml) of milk. Bake for 45 to 50 minutes, then cool on a baking rack. (continued)110 Simple fancyDESSERTIVORE 111 nana's apple pie (continued) Make the whipped cream: Beat all the ingredients until stiff peaks form, and keep in the refrigerator until ready to serve. Make the crème anglaise: In a medium saucepan over medium heat, bring the half-and-half and vanilla to a simmer. Whisk the yolks and sugar together in a medium bowl, until the mixture becomes light and pale in color. Slowly whisk in the hot half-and-half mix, and then return the mixture to the pot. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Stir in the caramel sauce, then strain it into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate until cool. To serve, place a healthy slice of pie (chilled or warm) on your plate, then drizzle with the crème anglaise and top with a dollop of buttermilk whipped cream. Blueberry Biscuit Bread Pudding with Whiskey Sauce Serves 8 Bread Pudding 5 eggs 1 cup (220 g) brown sugar 8 cups (1.9 L) milk 1 cup (240 ml) heavy cream ¼ tsp cinnamon ½ tsp vanilla extract Butter, for greasing the pan 5 buttermilk biscuits, torn into pieces 2 cups (296 g) blueberries Okay, ready? Three things about the following recipe: 1) This bread pudding is so good, you may not ever make another. 2) Any booze will basically work for it in place of the whiskey, so feel free to swap it. 3) Biscuits make everything better, and that’s completely true of this dessert. (If you want to make your own, see—and feel free to buy—my previous cookbook, Buttermilk & Bourbon: New Orleans Recipes with a Modern Flair, for an incredible buttermilk biscuit recipe.) Make the bread pudding: In a large bowl, make a custard mixture by whisking the eggs until well blended. Add the brown sugar and mix it in, then add the milk, heavy cream, cinnamon, and vanilla extract. Use the butter to grease an 8 x 8–inch (20 x 20–cm) square baking dish and lay the torn biscuits in it. Sprinkle the blueberries around, and then pour the custard mixture over the biscuits and blueberries. Cover the dish with foil and let it soak for 45 minutes in the refrigerator. Preheat the oven to 325ºF (163ºC). Poke holes in the foil and bake until the bread pudding is set up, about 40 minutes. Then remove the foil and bake another 10 minutes to brown the top lightly. (continued) Buttermilk Whipped Cream 2 cups (480 ml) heavy whipping cream ¾ cup (180 ml) buttermilk 1 tbsp (8 g) powdered sugar 1 tsp pure vanilla extract Caramel Crème Anglaise 2 cups (480 ml) half-and-half 1 vanilla pod, scraped or 1 tsp vanilla extract 5 egg yolks ½ cup (100 g) sugar ¼ cup (60 ml) caramel sauceNext >