Browse: Home / Jon Davies

Articles by Jon Davies

Jon Davies is a graduate of Johnson and Wales University of Culinary Arts. His work as a chef has taken him to Aspen, Colorado; Cape May, NJ; and the odd private jet for culinary gigs for the rich and famous.

  1. field

    F is For Football!

    Text by Jon Davies | Published September 1st, 2010 in Recipes • The Persnickety Chef

    My Sundays in the fall revolve around three F’s – Football, Food and Friends. It is always the food that ties the other two together. As you get ready to kick-off your football season, try the recipes for Raging Red Beef Chili, Red Curry Chicken Wings and the Ultimate Patty-Melt.

  2. barbecuing uses dry or wet rubs for primary flavor. A secondary layer is introduced during cooking via wet mops or sauces.

    Rubbing it in: Barbecue Rubs

    Text by Jon Davies | Published August 1st, 2010 in Recipes • The Persnickety Chef

    Barbecue is an event for all the senses. It can be smelled before it is tasted. As you get closer to the smoker you can hear the sizzle of dripping fat like rain on a hot tin roof. A peek inside reveals food that has honored its source and your salivary glands kick into overdrive. The taste would make Rhett Butler give a damn.

  3. zucchini-blossom

    It Came From the Garden: Squash Blossoms

    Text by Jon Davies | Published July 1st, 2010 in Recipes • The Persnickety Chef

    Unlike the zombie green zucchini, squash blossoms are a golden orange color that looks like captured sunshine. Recipes: Spaghetti with Squash Blossoms, Squash Blossom Frittata, Crab Stuffed Squash Blossoms

  4. Respect the Fish

    Text by Jon Davies | Published June 1st, 2010 in Recipes • The Persnickety Chef

    Fish intimidates some cooks because it varies so much from species to species as to flavor profile and appropriate cooking techniques. Recipes: Pan-Seared Salmon with Bacon-Braised Lentils and Porcini Cream; Grilled Bluefish with Tomato Basil Salad and Roasted Garlic Polenta; or Pan-Seared Flounder with Lobster and Crimini Mushroom Cream Sauce.

  5. Roasting Meat – A Juicy Subject

    Text by Jon Davies | Published May 1st, 2010 in Recipes • The Persnickety Chef

    This month it is time to sink my teeth into a juicy subject. Roasting meat. Roasting meat is probably the most ancient form of cooking. Forest fires and slow deer combined to give our ancestors their first taste of roasted meat. In the 20th century roasting came to mean cooking in dry heat in an [...]

  6. Eggstranoeus Information

    Text by Jon Davies | Published April 1st, 2010 in Recipes • The Persnickety Chef

    The egg has often been called the perfect package. Delicate, yet sturdy. Encased in the porcelain white shell is a bundle of flavor and texture. No single food is as versatile as the egg. A staple for breakfast, it is also a key component in sweet and savory dishes. Recipes Avgolemeno, Coconut Custard Pie, and Angel Food Cake with Seven Minute Frosting

  7. Culinary Hardware

    Text by Jon Davies | Published March 1st, 2010 in Recipes • The Persnickety Chef

    For specialty kitchen equipment, thinking outside the box can save you money. After your trip to the hardware store, head into the kitchen with these recipes for Crème Brûlée and Cedar-planked Salmon.

  8. Tavern OF the GREEN: Sustainable Cooking

    Text by Jon Davies | Published February 1st, 2010 in Recipes • The Persnickety Chef

    Greening our kitchens can be relatively painless. Buying local can be as simple as stopping at Duckies on Broadway or other local farmers’ markets to buy what is fresh and in-season before you drive off the island to hit the local grocery store chains. Spring Peas and Pearl Onions with Amish Bacon, Pan Seared Scallops and Leek Potato Hash with Beet Horseradish Puree, Mushroom Vinaigrette Salad, and Poached Local Eggs Florentine using Jersey Spinach

  9. Rise and Loaf in the New Year

    Text by Jon Davies | Published January 1st, 2010 in Recipes • The Persnickety Chef

    Bread has long been a symbol of life. Wheat from which bread is born has a unique attribute in the plant world. This month try these recipes for Basic Baguette and Brioche.

  10. The Sweet Taste of Italy

    Text by Jon Davies | Published December 1st, 2009 in Recipes • The Persnickety Chef

    Our best food holidays are in winter. No matter your ethnicity or holiday traditions, this Christmas season enjoy a taste of Italy with these recipe for Struffoli, Cenci, Almond Macaroons and Cannolis.