About Chef Clint Jolly

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So far Chef Clint Jolly has created 17 blog entries.

RENO CHEF CLINT JOLLY TEAMS WITH FAMILY FARM RANCHO LLANO SECO

Chico Family Ranch Teams With Chopped Champion to Raise Awareness RENO, Nev. – Chef Clint Jolly is pleased to announce his marketing partnership with Rancho Llano Seco, a family farm in Chico, California. Jolly will be working with the farm to increase their awareness in the chef community while featuring Rancho Llano Seco pork products [...]

May 4th, 2017|

ART INSTITUTE ORANGE COUNTY: WHERE STUDENT CHEFS HELP STUDENT VETS

As a chef, I get to meet some of the most interesting people, but the people I met at the Art Institute of California – Orange County Chef-a-Palooza in March were among the best. The AI culinary arts program “chopped it up” for their annual open house, with a Friday night fundraiser for the Student [...]

April 5th, 2017|

All-Purpose Grill Rub

Use this rub on beef, pork or chicken to bring out the true flavor of the meat, the "umami".  The salt and aromatics will enhance the big flavors of whatever protein you are cooking. Ingredients 3 Tbs. coarse sea salt 1 tsp. dried rosemary 1 tsp. granulated garlic 1/4 tsp. chili flakes 1/4 tsp. tri-color [...]

March 20th, 2017|

Sian Ka’an Ceviche Recipe

One of my favorite things to eat while traveling through the Yucatán was ceviche. A favorite in coastal regions of Latin America and the Caribbean, this mix of bright, citric flavors and cool, raw fish will make you feel like you’re just a short walk from the ocean. Serves 4 Ingredients ½ lb cleaned white [...]

March 20th, 2017|

Twice-Baked Loaded Sweet Potatoes

Makes dinner for 2, with leftover sauces Ingredients 1 large garnet yam or sweet potato 1 1/2 cup shredded chicken 6 cilantro leaves Salsa Verde Ingredients 1 Tbs. extra virgin olive oil ¼ cup yellow onion, finely diced 1 garlic clove, smashed ½ pound fresh tomatillos, rough chopped ¼ cup water, as needed 1 tsp. [...]

March 17th, 2017|

Chicken Amatriciana

A simplistic "pasta" dish inspired by an Italian classic. This Whole 30 friendly recipe is perfect for a dinner for two. Ingredients 3 cups zucchini “zoodles” 1.5 cups shredded chicken 3 each toma tomato 1 large shallot, peeled ¼ cup shelled pinenuts 3 Tbs. extra virgin olive oil ¼ cup julienned basil 1 garlic clove, [...]

March 17th, 2017|

Caribbean Lettuce Wraps

These light, yet hearty wraps are Whole 30 friendly and full of flavor. The sweet mango combined with the zesty spice of chili will delight your palette. Makes lunch for 2 Ingredients 1 each large head of butter or bibb lettuce 2 cups shredded chicken ½ cup julienned red onion ½ fresh mango, sliced ¼ [...]

March 17th, 2017|

Breakfast Bake

These Whole 30 friendly "muffins" are portable and protein-packed to get you through a long day. This recipe makes approximately 8 mouthwatering muffins. Ingredients 8 large eggs 1 large garnet yam 1 cup shredded chicken ½ cup prosciutto, julienned ½ cup chopped Green Onion ½ cup chopped and seeded tomato (roma tomato) 1 Tbs. ghee [...]

March 14th, 2017|

Pollo Asado

Ingredients 1 - 3 1/2 lb chicken, cut or split Juice of 1 grapefruit, 3 oranges, 2 limes 2 tsp. sea salt 2 Tbs. pork lard "Recado Rojo" Seasoning 4 Tbs. achiote paste 1 Tbs. dried Mexican oregano 1 tsp. whole allspice 1/2 tsp. peppercorns 2 plump garlic cloves Method Toast allspice, peppers and oregano [...]

March 8th, 2017|

CLINT JOLLY TELLS A CULINARY STORY

for Best Chefs America, By Alison Sher Clint Jolly calls himself a culinary storyteller. Every plate of food tells a tale, and when Jolly cooks, he gets to write the narrative. People naturally recall past experiences when they taste familiar flavors. Our tongues take us to a different time and place.  “As a chef I [...]

March 8th, 2017|
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