CHEF'S CHOICE
Breaking bread
by: Linda Allison-Lewis
You won’t miss Thanksgiving if you’re breaking bread and feasting with the Jazzman in Winchester
Chef Jazzman is the man behind Breaking Bread Café at 19 Wainscott Street in Winchester. The café opened in June, but the Jazzman, James Baker, has been around many years. Jazzman got his nickname from his love for jazz, but he’s known for his delicious fried chicken and his lip-smackin’ barbecue ribs. The café is located inside the historic Curlee clothing building, later known as Hart Schaffner and Marx. With its original hardwood floors and décor, the café gives you a retro feel. During the month of November, people anticipate Jazzman’s Thanksgiving Feast that includes oven-roasted turkey, the Jazzman’s own honey-baked ham, walnut candied yams, mashed potatoes, giblet gravy, seasoned green beans, corn bread stuffing, oyster casserole, corn pudding, cranberry salad, yeast rolls, and corn bread. Dessert includes pumpkin and pecan pies for his all-you-can-eat buffet, $11.99 excluding drinks.
STEWED TOMATOES
1 (14 oz) can diced tomatoes (not drained)
1 green bell pepper, chopped (not diced)
1 small onion, chopped (not diced)
1 cup brown sugar
3 slices wheat bread
2 slices white bread
Tear bread into big pieces. Combine all ingredients in mixing bowl and stir. Place in greased casserole dish and bake at 350° for 1 hour 15 minutes. Serves 4.
JAZZMAN'S CHICKEN MARINADE
The Jazzman gets many requests for his tasty chicken marinade.
1⁄2 cup soy sauce
1⁄4 cup vegetable oil
1⁄4 cup red wine vinegar
1⁄2 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1⁄4 tsp black pepper
Combine all ingredients in a small bowl. Pour over chicken pieces. Cover and refrigerate overnight. Use marinade to baste chicken while grilling. Will marinate one chicken. Makes 1 cup.
READER RECIPE
THANKSGIVING IN A PAN
2 boxes Stove Top Stuffing
4 large chicken breasts or a whole chicken
2 cans sliced mushrooms (optional)
1 can cream of chicken soup
2 cans sliced water chestnuts
8 slices cheese or Velveeta
4 cups mashed potatoes, instant or make your own
1 egg, lightly beaten
2 Tbsps parsley flakes
1 stick butter or margarine, melted
Boil the chicken until done and debone and set aside (can be done day before and refrigerated). Make the dressing as directed on box and spread in bottom of 9x13-inch pan that has been sprayed lightly with oil. Layer the chicken on top of the stuffing. Add mushrooms. Spoon cream of chicken soup over the mixture and add a layer of water chestnuts. Place four slices of cheese over mixture. Mix cooled mashed potatoes with parsley and lightly beaten egg. Pour the melted butter or margarine over the potatoes and bake at 350° for 20 minutes. Add another layer of cheese on top and bake for an additional 5 minutes.
Submitted by Joan Massengale, Monticello, who writes, “It goes together really quick and is so yummy. My younger sister came up with this recipe and invited us to come for supper years ago. We all liked it so well it is now considered a family favorite. All you need to finish Thanksgiving dinner are cranberries, a vegetable, and to talk someone into bringing the pie.”
Submit your own recipe to our READER RECIPE column.
Linda Allison-Lewis writes from her home in Bullitt County. A former restaurant critic, her latest cookbook is Kentucky Cooks: Favorite Recipes of Kentucky Living.
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