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Chefs Coast to Coast

From the Gulf Coast to the Gold Coast, I talk with Chefs and Owners of Hometown Hero Restaurants and find out what goes on behind the kitchen doors and how they make the dishes we love.
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Feb 15, 2017

Chef E.J. Miller has a long relationship with food that was first inspired by his aunt’s hospitality. To him, his aunt cooks the perfect home cooked meal from heart (she never uses a recipe!) and never lets anyone leave hungry. Through his years of cooking he brought the concept of quality home cooked meals with him.  It was during his time at Down House he began to build lasting relationships with local farmers and ranchers. This influenced him to use the best locally sourced ingredients in his dishes. Now he works as Executive Sous Chef at Riel with Executive Chef Ryan Lachaine focusing on food that represents both Riel and the food purveyors they work with. As an avid fan of punk, hip-hop, and bourbon, listen in to find out how his years in punk bands actually help him in the kitchen, what karaoke bar to go to find him singing Boys 2 Men, and the Houston spots you should eat at.  And don’t forget to order the Jell-O Shot next time you dine at Riel!

 

TRY THE RECIPE!

old fashioned jell-o shots

 

Old Fashioned Jell-O Shots

Old Fashioned Jell-O Shots

yield: 8 servings

8, 2-ounce portion cups

1 Cup Sugar

1/8 Cup Orange bitters

1/8 Cup Angostura bitters

2 sheets gelatine

2/3 cup rye whiskey

3/4 cup soda water

1/2 cup water

 

Directions:

1) Bloom gelatin sheets in ice water

2) While blooming gelatin combine sugar, bitters, and ½ cup of water in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. 

3) Reduce heat to low. Add soda water and bloomed gelatin. Stir constantly until gelatin is dissolved, about 2 minutes.

4) Remove from heat and stir in whiskey

5) Pour into 2 oz portion cups and refrigerate for 3 hours, or until fully set.

 

 

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