Chef Chery Culinary Circle

chefchery cooking club on UTube

Mon, 21 Jul 2008 20:23:22 GMT

COMING SOON...SHARE VIDEO OF YOUR BEST OR FAVORITE RECIPES

Mayi ak fey

Tue, 20 May 2008 22:30:06 GMT

Well I have had the best Mayi ak Fey in NewYork.

Today I have decided to make a "Mayi ak Fey" dish. In the future corn will be a lot less affordable, I am taking the opportunity to enjoy corn in every way possible.

I am sorry people "Mayi ak fey" is cormeal or polenta cooked in vegetable stock and loaded with onions, watercress, spinach, scallions, with a mix of bell peppers and fresh herbs.

OOPS...a very special friend has requested baked mayi ak fey topped with cheese. Hey peeps I have to run back to the kitchen. Hey she wants baked Mayi ak Fey; baked Mayi ak Fey she gets.

I am having fun Ciao.

past review on Chef Jean Chery "SoBe's Tap Tap remains an oasis of originality "

Wed, 16 Apr 2008 01:37:33 GMT

SoBe's Tap Tap remains an oasis of originality

Kendall Hamersly
Miami Herald
Published: Monday, December 21, 1998

A lot of grumbling is going on these days in South Beach about how the charm and uniqueness of the place is being cast aside in favor of Gaps and Pottery Barns and Foot Lockers. It is true that portions of the Beach are beginning to resemble Kansas City, if you overlook the palm trees, crystal-blue skies and pierced eyelids. But a few oases of originality stand proud and tall.

One such gem is Tap Tap, the Haitian restaurant/gallery on Fifth Street. Opened about five years ago, it's a festival of color inside. Walls are painted in various bright and breezy shades and then adorned with beautiful paintings. The place is a maze of rooms, some filled with many tables and some privatized to include only one. A bar defines the front foyer, where much frivolity occurs on weekend nights as various Haitian rum drinks are passed freely and musicians perform.

Yet Tap Tap is changing along with the Beach. It's a change for the better. The kitchen previously suffered from languid pacing and uneven cooking; now, with the maturation of chef Jean L. Chery from Johnson & Wales student to master cook, it really clicks. The menu has been shortened and simplified yet remains full of fascinating things, well executed.

Rolls, soup are good start

You will start with hot rolls. To go with these, order a bowl of pumpkin soup ($4), not a puree but a kind of vegetable chowder, with chunks of calabaza, chayote and yam, flavored with garlic, clove, thyme and scotch bonnet pepper.

Another nicety is a salad of avocado, watercress and mango ($6). This has a bracing mix of flavors, with thinly sliced onion throwing sharp bite against the buttery dullness of the avocado and a tart vinaigrette tying all together. Ours had slightly unripe mango, though.

Four other appetizers can be sampled on the Tap Tap Appetizer Sampler Platter ($12). You get a half-dozen conch fritters with watercress sauce; these were a bit like hush puppies in that they didn't feature much conch, but the watercress sauce, a puree of the peppery green with garlic, olive oil, parsley, thyme and a hint of scotch bonnet, is a fantastic dip. (You can access the recipe and many other Tap Tap standbys at www.tap-tap.com) You also get a half-dozen fried malanga, juicy and hot, served with the same sauce. A conch ceviche is a cool treat. And smoked herring, mixed in oil with onion, pepper and avocado, completes the sampler.

That's a lot of food. But move on. The Haitian cuisine is famous for goat; the current menu has it only stewed ($9), in a sauce made with chunks of tomato and the pear-like chayote. This is wonderfully tender goat, and you get a lot of it, flavored with garlic, thyme, clove and scotch bonnet (the Haitian bouquet garni, as it were). Goat for all. And a big bowl of rice flavored with black mushrooms, to boot.

Shrimp are sauteed in a spicy Creole sauce ($15 for at least a dozen large ones). Ours were properly done, served with white rice and red bean sauce, a bean puree that you spoon on top, a hearty and filling mix with the tangy, light shrimp. The beans get a good jolt from the addition of a fiery hot scotch bonnet slaw, on the table like ketchup at Wendy's.

Whole fish is plenty

Fish of the day was parrotfish ($15), fried whole and served with a mango salsa with tomato and onion. The crispy fish overwhelmed the large plate and profferred, for once with a whole fish dish, enough meat for the work. Salsa has a kick but not a real hot one. It's served with Haitian potato salad -- yam, yuca, white potato and spinach, sauteed in olive oil.

Best entree was the simplest, grilled chicken with carrots, cabbage and that nifty watercress sauce ($9). This is a full breast, skin on, about as juicy and flavorful as you could want. The secret is a marinade of sour orange and scotch bonnet, clove, garlic and thyme (of course).

It's overkill to order dessert right now with all the holiday sweets making the rounds, but blanc mange -- coconut cream pudding, with almond and cream ($4.50) -- is interesting, if only for its uncanny resemblance to a block of Ivory soap. Cut into the bar and get rewarded with a soft, sweet, intensely coconutty match for the strong coffee served here.

Kendall Hamersly can be reached by e-mail at khamersly@herald.com

Memorable Thanksgiving Feast Courtesy of Chef Jean L. Chery

Wed, 20 Feb 2008 16:45:45 GMT

My family and I have become quite addicted to Chef Jean's culinary wonders. At the occasion of the first meal he
prepared at my home, there was a lot of skepticism coming from the elders, my
80 year-old mother and 82 yea-old aunt. They were a bit suspicious of this
young man preparing our Thanksgiving meal. The questions were endless, does he
cook traditional Haitian cuisine? Will his dishes be an Americanized version of
a traditional meal? And so on and on…. They even got the young ones worried.
But our first Thanksgiving meal
prepared by Chef Jean turned out to be an extremely memorable event for the
family. My daughter still talks about
the juicy turkey, the stuffing and the potato au gratin. My sister’s favorite
was the traditional rice with a Chef Jean twist ( he won’t reveal his secret
ingredient), while my son’s main focus was the ham and the sautéed string beans.
For me it was everything but more particularly the “eggplant tropicale”, a
delicious eggplant dish, layered over caramelized sweet plantains and sprinkled
with a yummy cheese mixture. Hard to explain this odd combination, except to
say that it was DELICIOUS and much appreciated by Grandpa the vegetarian. Dessert was a sinfully delicious coconut flan.
Chef Jean has set the standard, and his
dinners have become a family tradition and my home the most coveted dinner.

Jacqueline Ann Vaval
destination.

"Fast ragout has lots of flavor"

Thu, 27 Dec 2007 21:40:53 GMT

"A long-simmered stew says "comfort" to just about anyone except the busy cook, who must contemplate a series of messy preparation steps before the slow cooking begins."

By lsj.com

As long as your customer is happy, messy preparations and steps is all good.

Happy Holidays to all the masters, crews and apprentices.

"The fun lives...Happy cooking"

Chef Jean L. Chery

"Let's be fair an inferno is different from the flame of a candle light dinner"

Sun, 02 Dec 2007 18:26:05 GMT

Any question?

"Where is docteur X in the absence in the well accepted & respected society?

Sun, 02 Dec 2007 17:54:09 GMT

Did u really mean it?... asking me to be myself or do you know what it means to be yourself"

Sun, 02 Dec 2007 17:46:29 GMT

"Talking about Holiday Baking is in Full Swing"

Sat, 24 Nov 2007 17:38:46 GMT

I've meditated on this loaf it was so delicious the mild tart of the orange contrast with the cranberries' sweetness OH BOY delicieux. Two thumbs UP

"Holiday Baking is in Full Swing'

"Made these two loaves of bread for Thanksgiving. They are already gone - one eaten Thanksgiving morning, the other tucked away in my Dad's freezer. They mark the official opening of the holiday baking season!"

Property of http://www.culinaryfool.com

MSN Video

Fri, 23 Nov 2007 14:41:41 GMT

"BLACK FRIDAY" WHATEVER

The family affair isn't over yet back to the kitchen and around the table...Cut down the spending...the bonding goes on. Hey families... Idea pool on creating dishes with leftovers.

Par Example: Turkey lasagna

Turkey pot pie

Turkey casserole

Stir fry turkey with Asian veg.

How about turkey Pad Thai ( hey you Ms. A. J. what do U think?)

My favorite Goat cheese salad with a storm of turkey bits... just toss your turkey bits with a touch of butter or olive oil in the oven for a few minutes simple simple simple... Any question?

OH BOY the list and ideas go on.

Have Fun!!!

Chef Jean

MSN Video

Flickr Tags: Chefjean,chefchery,leftovers,fun,cooking,kitchen,love,passion,chefs,moms

How to buy and roast the perfect turkey - TODAY Holiday Guide - MSNBC.com

Mon, 19 Nov 2007 23:58:01 GMT

How to buy and roast the perfect turkey - TODAY Holiday Guide - MSNBC.com

Any Suggestions for Good Turkey Leftover Recipes? - Yahoo! Answers

Mon, 19 Nov 2007 20:20:52 GMT

The sky is the limit for turkey left over dishes just to name a few: arroz con turkey, turkey sandwich with caramelized onions and roasted bell peppers, turkey pasta salad and on....

Any Suggestions for Good Turkey Leftover Recipes? - Yahoo! Answers

Chocolate Mint Chip Cake - Bake Me a Wish!

Fri, 16 Nov 2007 16:37:00 GMT

What is a holiday without the sweet wonderful aroma coming from the oven?

I am in the process of perfecting my GUIlDA cracker pudding, i was inspired by Chef Alex Patout's pecan Pie I was Lucky enough to spend time in his kitchen. Hey this pudding is heaven on earth.

In case you're wondering about the relation in pecan pie and pudding hey that's my secret. the recipe will be posted in time for you to try it.

Happy Baking!!!

Chocolate Mint Chip Cake - Bake Me a Wish!

OH WELL!!!!

Fri, 26 Oct 2007 16:19:05 GMT

Can I Get Tickets to "Iron Chef America?"

There must be even more secrets, because tapings are invitation only! Audience members have to sign a nondisclosure ingredient and everything. The Amateur Gourmet has a post about his experience at a taping:

"Alton aside, the experience of watching Iron Chef live is a bit like the experience of a child who believes with all his heart in tooth fairies catching his mother put money under the pillow. The whole thing's a sham!"

Ouch! Well, I guess making a good game show about food is a little bit like making sausage, right? - Posted by Kate

Iron Chef

Fri, 26 Oct 2007 16:03:31 GMT

"Is the secret ingredient really a secret?

Not so much. The Iron Chefs and the challengers are given a list of five possible "secret" ingredients a couple days before each battle. They then make five separate shopping lists, one for each ingredient (so clearly each chef has a plan in place). The big reveal happens fifteen minutes before the show starts, so each chef also gets a fifteen minute huddle with his or her team before the clock starts running down.

So, wait, are the battles really an hour?"

Compliments to the Chef and kitchen staff at Lynn University

Sun, 21 Oct 2007 18:15:30 GMT

I recently went for brunch on the campus at Lynn University in Boca Raton Florida, I ate the best hush puppies. It may sound simple, for years I've sampled hush puppies all over...yet, their hush puppies was the best.

Chef Jean L. Chery

Talking about Salt lands McDonald's employee in jail - Criminal Peculiarity - MSNBC.com

Mon, 10 Sep 2007 13:09:59 GMT

Quote

Salt lands McDonald's employee in jail - Criminal Peculiarity - MSNBC.com

Beautiful and true story by Chef Jean L. Chery

Sun, 09 Sep 2007 21:12:28 GMT

A musician friend of mine was having problems at home he decided to move out and crashed at female friend in the projects. One afternoon after work, I decided to visit him. It was a run down apartment. Upon arrival I found that he was trying to cook; however; cooking was not his forte not the limited cooking equipment and lack of ingredients. His female friend had 6 kids ranging from 17 to 7 years old. It was quite noisy, the kids were fighting driving the mother up the wall; she was late for work. I got involved; I issued each of the kids a task while I was trying to get a couple of the stove burners to work. In the next 10 minutes the attitude had changed; some them wanted to cut, stir and asking plenty of questions regarding cooking. In about an hour we had a starch, vegetable, and protein a menu was executed. The aroma was wonderful, the kids, the mom and my friend were so happy. They wanted to plan a similar cooking project once a week, a couple of them wanted to become a chef. I'd realized at times it doesn't take much to make changes... a little love, patient, dedication, passion in cooking put such a true smile on these little faces, the attitude changes for the rest of that entire day. I believe!!!

Chef,

I am not calling Chef Ramsey a drunk

Sun, 09 Sep 2007 00:18:27 GMT

I am not calling Chef Ramsey a drunk!!!: Respectfully, Chef Ramsey is one the greatest to make it to where he is now. It is almost deceitful to keep up with the high demands... hey the customer is always right. What can we do, the basics must be met. We have our responsibilities, with the high demands, the first plate is rarely as tasty and presentable as the last.
And of course with the psych of good promotions, famous names, big portions and the power of television, "WE" as in myself as well the rest is history. I love my career!

Mwen voye dlo mwen pa mouye peson...any question?

I bow to the Masters: Chef David Bracha, Jean Pierre Petit, Jean Marc Camilleri, Jean Marc Fonteneau, Larry Lacastra, Ramon Victorio, Alex Patout, Jay Ruff

Hell's Kitchen

Sat, 08 Sep 2007 18:52:01 GMT

Cooking is not rocket science...People at NASA are even under a lot more pressure. Now you mean to tell me due to pressure it is OK for a chef to be as nasty, uncivilized and drunk as he wants to be. I love hell's kitchen; however, people should know that made for television is never quite real as reality. Cooking suppose to be romantic, loving, creating... imaging the time that you spent in the kitchen just to bring a family together at the table, to put a smile on a bunch of little faces. COOKING is JOY, creation, science, chemistry, art. Come on...I have been in the kitchen for the last 17 years...I take pride in what I do... to me it is beyond the everyday pretend reality in the Kitchen. Please do not get me wrong. At times it is pretty intense, I have thrown a plate Once, I screamed at times; nevertheless, Cooking is pure JOY, POWER, RESPECT, FUN ETC...

Photo Album: Blog Images

Fri, 23 Nov 2007 14:41:32 GMT

Blog Images

Photo Album: chef Jean's album

Fri, 23 Mar 2007 13:37:06 GMT

chef Jean's album

chefAMI

smilingchef

early morning,mid day or night she is always beautiful

chef Jean

Home grown just 4 her...she is special

creme brulee renverse

pot au feu (bouillon)

pumpkin soup

salmon florentine

haiti's signature seasoned pork

More Photos...

Book List: Book list

Sun, 21 Oct 2007 20:48:49 GMT

Book list

Paul prudhomme: Chef Paul Prudhomme's Pure Magic
Barbara Gibbs And Jane Baker, Editors Ostmann: Cookies Food Writers' Favorites
Michel Guerard: Cuisine Minceur
Guérard gave rise to a generation of bad copycats and a few clever chefs who took some of his ideas and adapted them to create a more modern French cuisine. We can only be thankful for his contribution and to the excitement caused by the release of his b
Perle Epstein: Kabbalah (The Way Of The Jewish Mystic)
Alex Patout: Patout's Cajun Home cooking
Joyce White: Soul Food
Recipes and reflections from African-American Churches
Josh McDowell: The DaVanci Code
The Secret
Super and must read... Thanks Bichon

Custom List: Custom List

Fri, 05 Oct 2007 16:36:59 GMT

JudePapalokoThegenius
Cooking by numbers.com
Get clicking on what you've got and we'll show you what you can cook.....Don't worry, Skills By Numbers will make you look great in the kitchen..... Can't make up your mind about what to cook?
"Have A Bumpin' Good Time" Chef Amadeus
From Jackonville Fla. now in the WA areas promoting his spice blend (Southern Passion).Chef Amadeus
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Power of Food and cooking by chef Chery
Beautiful and true story by Chef Jean L. Chery