Jason N - Home Chef Profile - Allrecipes.com (10078074)

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Jason N - Home Chef

Jason N - Home Chef
Home Town: Simi Valley, California, USA
Living In: Omaha, Nebraska, USA
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Mexican, Italian, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Music, Wine Tasting
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About this Cook
I am a stay at home father of two children. I am currently going to college to obtain my bachelor's degree in business management from the University of Nebraska at Omaha. In 2000, after spending 10 years in law enforcement, I went through a career change and decided to get a degree in Culinary Arts. I obtained my degree at the California School of Culinary Arts in Pasadena, CA. I thoroughly enjoy cooking and find great peace in the kitchen. Although I have the degree, I wouldn't consider myself a professional cook/chef only because I haven't pursued those type of positions. For the past four years, prior to moving to Omaha, NE I taught a Restaurant Occupational Training Program at Apple Valley High School teaching high school students the ins and outs of the restaurant industry. I will be happy to help you in any way I can.
My favorite things to cook
Simple comfort food. I still love some of the most basic foods in the world even with all the knowledge I have obtained.
My cooking triumphs
My biggest triumph is my ability to apply the "science" of cooking in order to create great food. I have had many people tell me the breast of chicken I serve is the tastiest and juiciest chicken ever. If only they knew that it had nothing but salt and pepper on it.....proper application sure goes a long way.
Recipe Reviews 1 review
Tommy's Chili
So where do I start.... First off, I do believe the Tommy's Recipe is worth making; but not to be eaten, rather to be used as a base for other chili. With that said, The two star rating is for the outcome of the original recipe. To call the final product a paste is quite generous. I would classify it more like a chili cake. This recipe contains way too much flour and the cooking process doesn't account for all of the flour in the recipe. The final product was dense, and almost inedible. HOWEVER, I took advantage of the density and the thickening capability of this "chili cake" and used it as a flavor and thickening base for another chili. If interested, continue reading and take a look at the recipe I made using the Tommy's Recipe as a base. **RECIPE** 1. 1 small onion, 2 TBS Olive Oil, 3 Cloves of fresh garlic...pureed in blender or small chopper. 2. In large pot over medium heat, saute puree for 3-4 minutes. 3. Add 2 TBS Chili Powder, 2 tsp paprika, and one large beef bouillon cube; saute until bouillon is dissolved. (make sure to stir as to not burn the spices) 4. Add 12oz of very lean ground beef to the pot and saute just until brown. 5. Add 1 TBS of tomato paste, 2 cups of the "Tommy's Chili" and 1 cup of water to the mix. 6. Whisk mixture until well combined and let simmer for 20 minutes. NOW you have an excellent, thick, dense chili capable of using for hot dogs, burgers, or just eating straight.

45 users found this review helpful
Reviewed On: Mar. 7, 2007
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