JJ Loves To Cook

JJ Loves To Cook From day to day family meals and celebratory cooks to inspired dishes from travel, cookbooks, shows, and people

This is my last post for series. For the Finale of the show, they had to make a 3 course menu showing the chef's past, ...
05/25/2026

This is my last post for series. For the Finale of the show, they had to make a 3 course menu showing the chef's past, present, and future. My first course I made was a Classic French Onion Soup to show my culinary story of starting in culinary school and learning French technique. My second course was Salmon and Chinese Broccoli with XO Sauce. In my present, I love to take other people's recipes and try to recreate it. This dish was inspired by the winner's dish in the last commandment of innovation. My final dish representing my future was Biko Style Sticky Rice with Pandan Ice Cream and Fresh Fruit of Strawberries and Dragon Fruit. For my future, I want to focus on Asian comfort flavors using all the techniques I've learned.

With summer approaching. I made this Blueberry Pie with Chantilly Cream.
05/22/2026

With summer approaching. I made this Blueberry Pie with Chantilly Cream.

Here are the dishes I made from Spring 2026 Issue. I made this Kimchi Tuna Melts and One-Pan Herbed Chicken and Biscuit...
05/20/2026

Here are the dishes I made from Spring 2026 Issue. I made this Kimchi Tuna Melts and One-Pan Herbed Chicken and Biscuits.

Here are the dishes I made from May 2026 Issue. I made Chicken Vesuvio and Pork Meatballs with Carolina Gold Sauce. ...
05/18/2026

Here are the dishes I made from May 2026 Issue. I made Chicken Vesuvio and Pork Meatballs with Carolina Gold Sauce.

Here is my dish based on last week's episode of . Chefs were hosting a dinner party starting with making a mayo based a...
05/16/2026

Here is my dish based on last week's episode of . Chefs were hosting a dinner party starting with making a mayo based appetizer then making a dish for different parts of the meal. I based my dishes on the winning appetizer and the soup course. I made Fried Crab Wontons with Chive, Mayo, and Chili Oil. I also made a Roasted Corn Egg Drop Soup with Roasted Chicken Thigh.

Here was my menu based on last week's episode of . Chefs had to make dishes based on the 5 tastes. I made a menu on eac...
05/15/2026

Here was my menu based on last week's episode of . Chefs had to make dishes based on the 5 tastes. I made a menu on each of those taste. I started with Sour: Salmon Crudo in a Calamansi Aquachile Garnished with Avocado, Sour Cream, Calamansi Supremes, and Cilantro. My 2nd course focused on Umami: Kombu Cured Tuna with Butter-Truffle Cooked Mushrooms with Toasted Sesame seeds. My 3rd course focused on Bitter: Bittermelon and Moringa Leaves Cooked with Tomato, Egg, and Onion-Date Jam Topped with Crispy Bacon. My 4th course focused on Sweet: Seared Scallops on Cauliflower Puree with Date Syrup.
I finished with Salty: Tuna Steak Marinated and Grilled with Soy-Miso Sauce on top of White Rice.

Here are the dishes I made based on last week's episode of . The chefs had to prepare a dumpling, a rice, and a noodle ...
05/07/2026

Here are the dishes I made based on last week's episode of . The chefs had to prepare a dumpling, a rice, and a noodle dish. The dishes also had to be inspired by different worldly cuisines. The dishes I made are based on the winning chef's dishes and cuisines. My first dish was the dumpling dish using inspiration from Moroccan cuisine. Its a Ras El Hanout Chicken Thigh Tagine with Black Olives, Honey Roasted Cherry Tomatoes, Saffron Broth, and Jamaican Dumpling Spinners. My second dish was a rice dish using inspiration from Lebanon. Its a Hashweh (Lebanese Rice) using ground beef and Garnished with Toasted Almonds, Pine nuts, and Parsley. My final dish was the noodle dish with inspiration from Turkey. It was a Isot-Turkish Spiced Lamb Paperadelle Topped with a Yogurt and Dill.

Here are the dishes I made based on last week's episode of . It was restaurant wars and I took inspiration from the win...
05/05/2026

Here are the dishes I made based on last week's episode of . It was restaurant wars and I took inspiration from the winning teams dishes that had a Southern cuisine theme. I first made a Grougere Filled with Pimento Cheese and Garnished with a Grilled Ham Skewer Rose. Second course, I made a Carolina Red Rice with Langostine and Fried Okra. For the dessert Course, I made a Pecan-Brown Sugar Baklava with A Bourbon-Maple Syrup and Chantilly Cream

Here is the dish I made based on last week's episode of . Chefs had to make an updated dessert based on a Carolina class...
05/03/2026

Here is the dish I made based on last week's episode of . Chefs had to make an updated dessert based on a Carolina classic dessert. I made mine based on the winner's apple stack cake inspired dessert. I made an Apple Semifreddo with Rum Cake, Caramel, and Bruleed Apples with Vanilla Bean and Bourbon

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