Jesse Wolgamott
-
Chef: Jesse Wolgamott
Award winning bread pudding that tied for first place in the 2008 Thanksgiving Side Off and Dessert Competition.
-
Chef: Jesse Wolgamott
This soup is the perfect example of a recipe that gets better over time. When it was told to me, I was told, "It's almost a crime to eat this on the first day".
-
Chef: Jesse Wolgamott
Homemade and healthy, these nachos have just enough flavor to satisfy your cravings, but like homesicktexan.blogspot.com said, "with just enough toppings to give it flavor and a bit of heft but not enough to make it saggy or soggy.".
-
Chef: Jesse Wolgamott
My favorite pizza -- here's a way to make it, from scratch in less than an hour! Thin crust, easy to make.
Makes two pizzas -- you can freeze one of the doughs for up to a week.
-
Chef: Jesse Wolgamott
They say homemade sauce is hard, but it's actually really easy; you can control the salt and sugar too. I use this recipe with my easy lasagna, but works great in all dishes (like a dipping sauce for fried ravioli)
-
Chef: Jesse Wolgamott
This is a creole version of jambalaya -- so when it comes out its color will be more green than what you might expect (I expected red). It's tastes warm and spicy.
-
Chef: Jesse Wolgamott
The absolute best cornbread ever; great for Thanksgiving, Christmas, and Wednesdays.
-
Chef: Jesse Wolgamott
We were taught this recipe at a Sur La Table cooking class; we paired it with a truffled mac and cheese and a mile high chocolate cake. Very good times!
-
Chef: Jesse Wolgamott
A unique thanksgiving side -- if you're looking for something that your friends and family haven't had yet, try this out.
-
Chef: Jesse Wolgamott
A combination of a couple of methods, this is easy and extremely good.
jwo
's Profile
Jesse Wolgamott
Influences: Italian, Texas BBQ, and Mexican
Location: Richmond, TX
Favorite Piece of Cooking Equipment: Set of Knives (can't narrow to 1)
Favorite Recipes: Lasagna for comfort. Chilada for beers. Chocolate cupcakes for dessert. Baked Potato Soup.
What else? ehh.. not really.