Jason Santos Recipes

Posted on May 7, 2014 10:45am

Chef Jason Santos shares a true Southern favorite with his own gourmet spin.  Here are all of his delicious recipes from today’s show!


Buttermilk Fried Chicken with mesquite caramel, corn salad, queso fresco

Serves 4



4 chicken thighs, boneless & skinless, slightly pounded for faster cooking

1 cup buttermilk

1 tbl. hot sauce



Mix together. Soak chicken for minimum 1 hour.


Ingredients for the chicken dredge:

1 tbl lemon pepper

1 tbl granulated garlic

1 teaspoons Old Bay seasoning

½ teaspoon crushed red pepper flakes

½ teaspoon dried oregano

2 cups masa harina flour

2 cups all purpose flour

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper


Directions for the chicken dredge:

Mix it all together. Shake chicken of excess buttermilk mixture then dredge chicken and fry at 350 degrees for 5-6 minutes. Season with salt and pepper.


Mesquite Caramel



4 tbl. butter

1/4# brown sugar

1 tsp. smoked paprika

½ tsp. garlic powder

1/2 tsp. mesquite liquid or liquid smoke will do

½ cups maple syrup

1/2 cups heavy cream

smoked salt TT


Corn Salad

4 large ears of corn, grilled then cut off the cob

4 tbl. aioli or mayonnaise

2 tbl. fresh lime juice

¼ cup chopped cilantro

1 small canned chipotle chile, minced

¼ cup queso fresco, crumbled



Mix and season with salt and pepper.



Place corn salad in the middle of the plate. Place fried chicken on top. Drizzle with mesquite caramel and garnish with some queso fresco, fresh cilantro & lime


Crispy Soft Boiled Egg with crème fraiche Caesar, pickled onions, gem leaves



sweet gem lettuce leaves

pickled onions (see below)

brioche croutons

shaved parmesan

crispy egg (see below)

caesar dressing (see below)



toss sweet gem leaves in caesar dressing, season with s&p, top with pickled onions, shaved parmesan, crotuons. Served alongside crispy egg



Crispy Soft Boiled Egg


4 eggs

1 cup flour

2 eggs

1 cup panko bread crumbs, pureed to fine



Drop egg in boiling water and cook precisely for 5 minutes 30 seconds then plunge into ice water. Peel and roll in flour then egg then panko crumbs. Fry crispy in 350F oil until golden brown (be careful not to overcook, yolk should still be runny)


Pickled Onions


1/2# sliced thin red onions

1 cup red wine vinegar

1/2 cups water

1/2 cups sugar

1 tsp. salt



Boil vinegar, water, salt and sugar and pour over onions. Let sit s minimum 2 hours, but best overnight.



Crème Fraiche Caesar Dressing

Makes about 3 cups



2 cups mayo

1 garlic clove, minced

4 anchovies, minced

1 tbl. lemon juice

1 tbl. Worcestershire

1 tbl. red wine vinegar

1 tbl. Dijon mustard

4 tbl. Romano cheese

4 tbl. crème fraiche

2 tbl. water




Mix all together, season with salt and pepper.


Pineapple Express


8 chunks chilled roasted pineapple

½ oz. orgeat syrup

½ oz. fresh lime



Muddle ingredients together until pineapple is completely smashed then add: 

2 oz. triple 8 pineapple jalapeno vodka

½ oz. botanical spirit


Add ice and shake vigorously, strain into rocks glass over fresh ice leaving some pineapple pulp and garnish with skewered roasted pineapple.

All recipes courtesy of Chef Jason Santos.

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