Chef
Jernard Wells
Author of ’88
Ways to Her Heart – ‘Cooking for Lovers’ from the Kitchen to the
Bedroom’
Chef Jernard
Wells’ passion for cooking was embedded as a child at the age of 10,
which then led to the opening of his first restaurant at the age of
16 - out of his mother’s kitchen. Through food, it has always been
his passion to put smiles on people’s faces.
He opened I opened his second restaurant at an entertainment complex
when he was just 22 years old. He also trained at the Memphis
Culinary Academy School under Chef Joseph Carey and Chef Elaine.
Upon completion of the school, he became a sous chef at a thriving
casino where he built his reputation, until opening his third
restaurant ‘The Picnic Basket’, ‘The Ultimate Picnic Basket’, and
‘Bonappetite Gourmet Sandwich’ in Ringgold, Georgia.
It’s been through his countless years of experience that he was
inspired to write cookbooks, his latest being
88 Ways to Her Heart - Cooking for
Lovers from the Kitchen to the Bedroom. Chef Wells is
married and has a family of 8 children of which he credits to
keeping him inspired to create and prepare wonderful meals that keep
his family happy, together, and of course to keep the spice in their
life.
Chef Wells’ Valentine’s Day Recipes
Peach Chicken (Can’t keep my mouth off you Chicken)
Ingredients:
4 boneless chicken
breasts without skin
2 cups black walnuts, chopped fine
1/4 cup flour
1/3 cup peach preserves
2 tablespoons honey
1/2 tablespoon mustard
1 cup chicken stock
1 tablespoon cornstarch
1 dash salt and white pepper
Shredded Carrots
Cucumber
Preparation:
Preheat the oven
to 375 degrees. Trim the boneless chicken breasts and pound out
evenly. Then mix the preserves, honey and one-quarter cup of the
chicken stock in a bowl. In another bowl, take the flour and finely
chopped walnuts and mix together. Then dip the chicken breasts in
the peach mixture and drain slightly. Then roll the breasts in the
walnut mixture and pat down. Place onto a cooking sheet and place
in the oven for 20-25 minutes.
To make the sauce:
put the peach mixture in a small pan. Then add the cornstarch to
the remaining chicken stock and mix. Add the chicken stock to the
peach mixture and bring to a boil. Reduce the heat and simmer for
10 minutes. Season with salt and pepper to taste.
Remove the chicken
from the oven and plate. Take the sauce and nap it across the
chicken breast, then serve. Top with shredded carrots and cucumber.
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Licking and Sticking Kabobs
1 cup
pineapple juice
1 cup brown sugar
1/3 cup soy sauce
2 lbs. chicken breast tenderloins or chicken strips and
Skewers
In a
small saucepan over medium heat, mix pineapple juice,
brown sugar, and soy sauce. Remove from heat just when
mixture comes to a boil.
Place
chicken tenders in a medium bowl and cover with the
pineapple marinade. Refrigerate for at least 30 minutes.
Preheat grill for medium heat; thread chicken vertically
onto wooden skewers. Lightly oil the grill grate. Grill
chicken tenders for 5 minutes on each side or until
chicken juices run clear from the skewers.
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