Chef Jim Jankoski Profile - Allrecipes.com (16883527)

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Chef Jim Jankoski

Home Town: Piscataway, New Jersey, USA

Living In: Harrisburg, Pennsylvania, USA

Member Since: Jul. 2010

Cooking Level: Professional

Cooking Interests: Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Gourmet

Hobbies: Wine Tasting

Recipe Box 25 recipes

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Title
Type
Overall Rating
Member Rating

Jalapeno Pepper Jelly
By: MICROFON
Kitchen Approved

Easy Garam Masala
By: KitchenBarbarian
Kitchen Approved

Philippine Longanisa de Eugenio (Sweet Sausage)
By: xyzeugene
Kitchen Approved

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About this Cook

I have been a professional Chef since '97 and a Culinary Arts Instructor 10 years. I will give any help I can and Please don't be insulted if I correct a reviewers comment. I don't know it all and look forward to learning from all of you! JJ

My favorite things to cook

International Cuisine, Breads of all kinds, and PORK ANYTHING!

My favorite family cooking traditions

Easter Breakfast, Kielbasi(correct spelling), Babka, Eggs, Horseradish,and Hard pressed Farmers Cheese. Christmas Eve Supper, Pierogi, Fish, Sauerkraut, Mushroom Soup, Assorted Veggies and Pickles.

My cooking triumphs

Jamaican Inspired Pot Roast, Three Hour Bread, versatile and stays fresh for days with no preservatives! YES I WILL POST THE RECIPES WHEN I HAVE TIME>>>

My cooking tragedies

I once burned 15 Softshell Crabs before I got it right. Exec.Chef stood over me shouting, DO IT AGAIN! Only 2 of my 3 Daughters are becoming Pro'Chefs. Maybe the third will be a Doctor!

Recipe Reviews 4 reviews

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Porchetta Italiana

BE WARNED!!!...This is an authentic variation of the Porchetta....It is NOT nor was it ever intented to be a LEAN Healthy Roast! This most popular preparation in Italy, is most commonly made from an entire Pig or for smaller amounts just the Pork BELLY. It is intended to be a celebration of the Piggy in all it wonderful FATTY, FLAVORFUL, GOODNESS! ENJOY YOURSELF for once, you can go back to Carrot Sticks and Fat Free Yogurt tomorrow! BTW...450F for the first 30 minutes will yield a crispier skin and shallow Cross cuts, just through the skin, will make the roast pretty and easier to portion the tasty 'cracklin'. Happy New Year...JJ

23 users found this review helpful

Reviewed On: Dec. 28, 2010

Cheese Blintzes II

This a good recipe but I would suggest some modification. 1) Double Crepe batter and adjust thickness with milk to the consistency of Heavy Cream. Leftovers freeze well for about a month. 2)Place the Cheese in a fine sieve or cheese cloth lined colander overnight to firm and dry. Drained Ricotta works very well, or, depending on your part of the country, Friendship Farmers Cheese is a classic choice. 3)For an Extra Crispy exterior, saute over medium/high heat in Butter turning until Brown and Crisp. 4)To finish sprinkle with cinnamon sugar OR Top with your favorite Fruit Preserves and Sour cream. I'm partial to Strawberry or Blueberry! Enjoy...JJ

9 users found this review helpful

Reviewed On: Dec. 9, 2010

Cretons

This recipe works well and tastes great warm but at refridge' temps is a little flat. Bumping up the seasoning would help. This and virtually all foods prepared hot but served cold, should taste a bit salty and over-spiced to have the desired result when cold. Now can anyone who grew up on Cretons tell me what the consistency of the final product should be? My first attempt is about as spreadable as cold Peanut Butter. Thanks...JJ

7 users found this review helpful

Reviewed On: Dec. 1, 2010

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