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  • ChefJamieGwen
    Jamie Gwen is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author
  • Recipes — ChefJamieGwen
    GRILLED CORN HATCH CHILE SUMMER SALAD SPICY GRILLED PORK CHOPS WITH BALSAMIC PEACHES View All MEET JAMIE RECIPES MEDIA SHOP
  • All Recipes — ChefJamieGwen
    LEMON RICOTTA PANCAKES WITH BLUEBERRY MAPLE SYRUP MEDITERRANEAN BAKED EGGS IN HAM CUPS
  • Collections — ChefJamieGwen
    Skip to Content HOME RECIPES APPLE CIDER EVERYTHING RECIPES MEDIA SHOP Contact
  • TELEVISION — ChefJamieGwen
    Start your Thanksgiving cooking now with 5 magnificent make-ahead recipes Burger fest for your Labor Day with Chef Jamie Gwen Chef Jamie Gwen elevates your Fourth of July grilling game Chef Jamie Gwen shares how to host the ultimate backyard party These 5 easy holiday desserts will seriously level-up your treats table
  • BACON RECIPES — ChefJamieGwen
    Spread tater tots in a single layer on baking sheets and bake according to package directions Meanwhile, cook the bacon in a sauté pan over medium heat until lightly golden Drain the bacon grease from the pan (saving it for the next time you make eggs or French fries, etc !) and add the brown sugar Cook, stirring constantly, until caramelized Remove the bacon from the pan and spread in a
  • APPLE CIDER EVERYTHING — ChefJamieGwen
    Celebrate July 4th with Chef Jamie's summer recipes as seen on KTLA
  • CHEF JAMIE’S THANKSGIVING STUFFING MUFFINS
    In a large mixing bowl, add toasted bread Heat a large sauté pan over medium heat and add 2 T butter Sauté leeks and celery for 5 minutes; till soft and translucent Add apricots, apples, cranberries, sage, thyme, and parsley, and sauté for 3 minutes more Add vegetable mix to the bread Add beaten eggs, chicken stock, melted butter, and zest and mix thoroughly Add toasted nuts and salt
  • HONEY-GLAZED SALMON — ChefJamieGwen
    To make the marinade, combine the orange juice, soy sauce, ginger, honey, and sesame oil in a saucepan and bring to a boil Reduce the heat slightly and simmer for 5 minutes Remove from the heat and set aside to cool Place the salmon in a single layer in a shallow pan Pour half of the marinade on top and turn to coat all sides Cover and refrigerate for 30 minutes Fire up the barbecue
  • KTLA 4TH OF JULY — ChefJamieGwen
    Celebrate July 4th with Chef Jamie's summer recipes as seen on KTLA





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