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    You are in: Home / Chef Jeff in St Augustine's Public Recipes
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    10 Recipes

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    I learned this one from the head chef of a cajun restaurant. You can use any kind of sausage you want, I use a southern hickory smoked pork sausage. You can use andouille, or even kielbasa. I use 2 or 3 smoked ham hocks because this is the way stores usually sell them, but you can substitute ham or a hambone. Enjoy!

    Recipe #466826

    Light and fluffy, fried (of course) the same oil you fried your fish in.Serve with steak fries and cheese grits.

    Recipe #466349

    Authentic and delicious. I learned this one from being married into a Hispanic family. Moms, Aunts, and Grandmothers had a few little twists upon it, but heres how it goes.

    Recipe #464620

    Costolette di maiale alla Modenese. A very yummy and easy italian pork chop dish.

    Recipe #473601

    I cannot keep this to myself anymore. I had this dish at a restaurant in Tampa and have re-created it perfectly. I promise that this dish will be the best thing you've ever cooked or ate!

    Recipe #486900

    Another dish from my 50+ year old German 'Kochbook'. Very yummy as it is simmered in a sauce of Onion, Paprika, Stock, and finally, Cream.

    Recipe #486902

    A wonderful italian chicken dish that easy, quick, and absolutely delicious! I serve it with fettucine alfredo and either a 3 bean or caesar salad and bread. You can use any part of the chicken you please, bone in or out. Boneless takes about 5 minutes less to cook.

    Recipe #466834

    An absolutely easy and delicious dish I found in an old italian cookbook. Served with fettucine alfredo and a caesar or 3 bean salad. You can use any parts of a chicken you like, bone in or out.

    Recipe #466861

    (Schweinekoteletten mit senf oder meerrettich) A yummy braised German pork chop dish that is a perfect comfort food. It goes very well with mashed potatoes, red cabbage, a salad, and a good Reisling or Liebfraumilch. This is a dish you may find in a Continental restaurant.

    Recipe #491227

    A wonderful dressing that goes well with almost anything. A nice balance of sweet, sour, and spice. It comes from a 55 year old German cookbook that my father gave me many years ago.

    Recipe #411504

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