Cooking with Jason Santos

Posted on Feb 13, 2014 10:45am

Chef Jason Santos returned to “The Talk” for our special celebration of Florence Henderson’s 80th Birthday and a Brady Bunch reunion. He made his take on the Brady classic of pork chops and applesauce.  Here is Jason’s decadent version!

All recipes courtesy of Chef Jason Santos.


Root Beer Glazed Pork Porterhouse

brown butter apples, sweet potato puree

candied pecans, smoked apple caramel

serves 2

porterhouse pork chops:

(2) 12-14oz pork porterhouse chops

Salt and pepper

Preheat grill over medium high, season pork with salt & pepper on both sides of the chops.

Grill the pork for 8-9 minutes, turning once halfway through, until cooked to about 135 degrees Fahrenheit. Remove the pork from the grill and let it rest for 3 minutes.

root beer barbecue sauce – makes about 4 cups:

1 small onion, minced

1 tbl. fresh ginger, minced

2 tsp. smoked paprika

1 cup root beer syrup (or reduce root beer until syrup consistency)

1 cup chicken stock

1 cup ketchup

2 tbl.  brown sugar

1 tbl. molasses

In a small sauce pan combine ingredients and simmer for 10-15 minutes.

sweet potato puree:

¾ lbs. whole sweet potatoes, pricked with a fork

¼ cup heavy cream

3 tbl. butter

salt and white pepper, to taste

Heat oven to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.

In a blender puree sweet potatoes with cream and butter until silken then season with salt and white pepper.

smoked apple caramel:

¼ lb. butter

½ lb. light brown sugar

2 tsp smoked paprika

1 tsp garlic powder

½ tsp liquid smoke

¼ cup maple syrup

¼ cup apple jelly

¼ cup apple cider

¼ cup heavy cream

smoked salt, to taste

Combine butter and brown sugar and cook until sugar and butter are melted and caramel starts to form. Then add all ingredients but heavy cream and continue to cook for 5 minutes, add heavy cream, and season with smoked salt.

brown butter apples:

2 tbl. butter

1 granny smith apple, peeled and parisienne scooped

8 sage leaves

2 tsp. apple cider

2 tsp. apple cider vinegar

Salt and pepper

Add the butter, let brown, then add the sage and apples and cook until apples are just slightly cooked. Add cider and vinegar then season with salt and pepper


parsley leaves

celery leaves

chive batons

julienne radish


store bought candied pecans.

to assemble:

Spoon sweet potato puree on a plate, place porterhouse on puree, scant brown butter apples on top and around pork, drizzle with smoked maple caramel and garnish with candied pecans and herb garnish.



Hawaiian-Style Tuna Poke

Serves 4

1lb. sashimi grade yellowfin tuna, small diced

½ lb. pickled pineapple (see below)

¼ cup minced scallion

poke dressing to taste (see below)

2 tbl. dried hjiki seaweed

cilantro sprigs and fresh pineapple for garnish

banana leaves to line the plates

pickles pineapple:

½ lb.a pineapple, small diced

½ cup lemon juice

¼ oz. Yuzu juice

½ tbl. ginger minced

½ tbl. garlic minced

2 tsp.chile paste

2 tbl. soy sauce

1 tbl. salt

1 cup hot water

poke dressing:

2 tbl. minced scallion

1 tbl. minced ginger

1 tbl. minced onion

1 tbl. minced jalapeno

1 tbl. minced garlic

2 tbl. soy sauce

2 tbl. rice wine vinegar

2 tbl. sesame oil

4 tbl. olive oil

1/2 tsp. chile flakes

1/2 tsp. sugar

Pickle the pineapples: combine lemon juice, Yuzu juice, ginger, garlic, chile paste, soy sauce, salt and hot water.  Add the pineapple.  Let stand.

Make the dressing: combine scallion, ginger, onion, jalapeno, garlic, soy sauce, rice wine vinegar, sesame oil, olive oil, chile flakes and sugar.  Reserve.

Reconstitute hjiki seaweed in warm water for a few minutes.

Toss tuna, scallion, hjiki seaweed and dressing together to combine.

Line banana leaves on the plate.  Add the mixture. Garnish with cilantro and pineapple.

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