Tag Archives: Chef Jimi

A Real Grilled Cheese Sandwich

g4

Made with Colby and Cheddar cheese, these sandwiches are meatless, yet hearty! For more flavor, I added grilled onions and garlic. Another flavor trick is using mayo instead of butter or oil to spread on the bread before toasting it. Served with blanched broccoli, this sandwich was a simple and satisfying meal. A fun luncheon idea would be to let guests choose from their choices of cheeses and vegetables… so many varieties!

 

DSCF9516
Slices from Chef Jimi’s freshly baked French bread. You could use sourdough or any other loaf.

 

DSCF9509
The crumbled cheese looks ready to be melted while laying under some grilled onions.

 

 

DSCF9512

One of the best ways to make any grilled sandwiches would be to use a Panini press. Don’t have one? Don’t fear! Use a heavy pot or pan to press the sandwich on a stove top. After a few minutes on medium heat, you can flip the sandwich to cook the other side and that’s it!

 

g5

Asian BBQ Tacos: A Favorite!

Originally made on accident, Chef Jimi created the taco shells to be perfectly chewy and crispy. After a light, crispy crunch when you bite in, comes a soft medley of rice, meat, and bold BBQ flavors. Sweet, salty, with caramelized onions, garlic, and garnished with fresh green onions, these tacos are the best around.

Can be made with any meat. This time, we used pork. The pork was sautéed with grilled onions, garlic; a mix of Hoisin sauce, soy sauce, rice vinegar, sesame oil, chili sauce, and Worcestershire. A little flour was used to bind it together. This is comfort food brought to another level.

taco1

Dinner Party with Chef Liberty Duncan

OLYMPUS DIGITAL CAMERA

As she calls it, “The best job I’ve ever had,” Liberty Duncan (pictured far right) takes full pride in working in a restaurant. Sous Chef in-training, Liberty falls under the wing of Darin, the owner of Boccata Deli & Market in Centralia, WA (a Mediterranean restaurant with a warm, European-style feel). Darin has taught Liberty enough about cooking to have her ecstatic to be a part of our dinner party. She made Beef & Barley Stew with Root Veggies; and for dessert, a Chocolate Avocado Pie. To complement her meal, Chef Jimi brought homemade rolls and homemade croutons to top our salad. I brought drinks and made the Oreo crust in Liberty’s pie. With her experience in the restaurant, combined with some experience cooking for her family, and inspiration from her grandpa, it’s needless to say that her dinner turned out delicious.

Liberty“It’s great to see people enjoy it, come together, and everyone’s happy.” -Chef Liberty

liberty2

A specialty of hers is, “Lemon Salmon with Rice and Green Vegetables. And stews. And pretty much any pasta.” So in conclusion, I think I speak for everyone at the dinner party that we’ll be having Liberty cook for us again. 

Photo Credit: Chris Newhall and Aaron Deager

Jim’s Dough Makin’

Crostinis, loaves, croutons, French bread, Italian bread, pastries, he makes it all.

He gets upset when a grocery store doesn’t carry Pita bread.

He is… Chef Jimi Karanikolaou.


bun3

bun2

breadbowl1

bread2

bread

With a collection of recipes from his Grandma Bev, to his own creations, Chef Jimi is a bread connoisseur! He makes the best, buttery dinner rolls.