The Persnickety Chef

Cape May chef Jon Davies shares his insight into the world of cooking and fine cuisine in this monthly columns featuring exclusive Cape May recipes. 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. Jon Davies was the head chef at The Mad Batter Restaurant and is currently the consulting chef for The Merion Inn, both in Cape May.

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  1. field

    F is For Football!

    Text by | 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 [...]

  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 | 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 [...]

  3. zucchini-blossom

    It Came From the Garden: Squash Blossoms

    Text by | 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 | 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; [...]

  5. Roasting Meat – A Juicy Subject

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

    Roasting meat is probably the most ancient form of cooking.
    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 [...]

  6. Eggstranoeus Information

    Text by | 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 [...]

  7. Culinary Hardware

    Text by | 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 | 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 [...]

  9. Rise and Loaf in the New Year

    Text by | 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 | 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.

  11. Flipping the Bird

    Text by | Published November 1st, 2009 in Recipes • The Persnickety Chef

    This month have a Persnickety Thanksgiving with my recipes for Cranberry-Orange Relish with a splash of Grand Marnier, Silky Smooth Yukon Gold Mashed Potatoes and Mom-Mom’s Holiday’s Pumpkin Pie with old-fashioned lard pie crust (optional but worth the effort to [...]

  12. A Cook and His Books

    Text by | Published October 1st, 2009 in Recipes • The Persnickety Chef

    In the course of a hectic life, transitioning from summer jobs back to teaching and numerous side projects I have neglected some old friends. Some have been with me since the early days in Mom’s kitchen. My cookbooks. [Recipes: Coq [...]

  13. Jersey On A Plate

    Text by | Published September 1st, 2009 in Recipes • The Persnickety Chef

    Cream sauces curries, mustard and horseradish all work with the versatile scallops as well as a variety of starches from pasta and polenta to grits and potatoes. This month enjoy Jersey on a Plate as well as my spin on [...]

  14. A Half-Baked Idea

    Text by | Published August 1st, 2009 in Recipes • The Persnickety Chef

    There are two distinct clans in the culinary world. Hot foods chefs and baking/pastry chefs. Not exactly the Hatfields and McCoys. Nevertheless, there is a distinct line of demarcation between the two groups. They work differently and think about food [...]

  15. Get the Drop on Drupes

    Text by | Published July 1st, 2009 in Recipes • The Persnickety Chef

    The drupe is one diverse food group. The common denominator in culinary terms seems to be intense flavor. This makes for fun in the kitchen.

  16. Backyard Grilling

    Text by | Published June 1st, 2009 in Recipes • The Persnickety Chef

    Not sure of the difference between grilling and barbecuing? Looking for something more exciting than your store-bought marinades? The Persnickety Chef has you covered!

  17. N.J. Food Romance – From Ewes with Love

    Text by | Published May 1st, 2009 in Recipes • The Persnickety Chef

    Consider the source of the food you make. From farmers to local cheese artisans, craftsmen’s skills are disappearing for sake of convenience and cost.

  18. A Chef’s Last Meal

    Text by | Published April 1st, 2009 in Recipes • The Persnickety Chef

    Deep down, most chefs are entertainers. Our audience the palettes of those who dine rather than eat. That is when it came to me, if I could only cook one more meal, what would the components of that meal be? [...]

  19. Bean there, done that

    Text by | Published March 1st, 2009 in Recipes • The Persnickety Chef

    Jack sold the family cow for a handful of magic ones. Esau sold his birthright for a bowl of stewed ones. Truffles, Foie Gras, Kobe Beef? No. Legumes.

  20. persnick-chocolates

    For the Love of Chocolate

    Text by | Published February 1st, 2009 in The Persnickety Chef

    Food and holidays often become intertwined with the original connection lost through time. It is doubtful that the Pilgrims and Native Americans dined on turkey at the first Thanksgiving, but I challenge you to serve something else on the fourth [...]