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Just Eats With Chef JJ
Celebrity and influencers join Chef JJ in his kitchen to cook and talk.
S5, EP33 "Pasta Time"
Pasta is on the menu and JJ cooks up a meal that is delicious and satisfying. First it's a Cajun chicken and shrimp alfredo seasoned to perfection. Then it's a 3 cheese lasagna with spicy sausage and spinach.
S5, EP34 "Wine and Dine"
Wine entrepreneur Robin McBride brings the wine from her vineyard for this episode. Chef JJ pairs the white wine with a simple salad topped with pesto, then pairs the red wine with lamb and pan seared purple broccoli.
S5, EP35 "JJ's Family Sunday Dinner"
JJ brings out the best for Sunday dinner! He cooks up a slow cooked braised short ribs in a creamy gravy served with garlic mashed potatoes, and grilled asparagus. For dessert it's a mixed berry compote over ice cream.
S5, EP36 "Tacos and Tequila"
Chef JJ gets in the kitchen with 2 behind the scenes friends Alain & Cee. He kick things off with a tequila, grapefruit, and basil cocktail, Then he makes spicy shrimp and chicken tacos, and homemade guacamole and chips.
S5, EP50 "Party Food"
It's all about party food and Chef JJ gets the party started with Actress/ singer Danielle Summons. He makes mini turkey sliders, followed by honey BBQ wings, and a collard green dip that every party guests loves.
S5, EP49 "The Rice is Right"
Chef JJ shows us some rice dishes that are great for the main meal and for dessert. On the menu is seafood paella with clams, mussels, shrimp and lobster. Then it's sticky rice topped with coconut cream & mango sauce.
S5, EP48 "For My Ladies"
Chef JJ cooks a special meal for 2 ladies who help keep his restaurant empire up and running. For Adriana Johnson and Lisa Cash, he lays out a mint julep, followed by a smoked turkey leg ragout over pappardelle pasta.
S5, EP47 "Tapas and Cocktails"
It's all about Tapas and Cocktails, on the menu is a mixed berry white sangria served with spicy shrimp in a garlic sauce. Then it's chorizo stuffed dates wrapped in bacon served with a lavender infused gin and tonic.
