Jenkins-Michael

Michael Jenkins

Biography

Michael hails from the suburb of Edmond, Oklahoma where he grew up eating typical middle-America fast food favorites. Desperate for more diverse options, his love for food led him to the great city of New York in 2004. Shortly after graduating from the Institute of Culinary Education, he began working at BUTTER Restaurant under the tutelage of Chef Alexandra Guarnaschelli. In working with Chef Alex through the years he has had the opportunity to participate in Food Network productions such as Best Thing I Ever Made and Chefography as well as having appeared in Martha... READ MORE

Michael hails from the suburb of Edmond, Oklahoma where he grew up eating typical middle-America fast food favorites. Desperate for more diverse options, his love for food led him to the great city of New York in 2004. Shortly after graduating from the Institute of Culinary Education, he began working at BUTTER Restaurant under the tutelage of Chef Alexandra Guarnaschelli. In working with Chef Alex through the years he has had the opportunity to participate in Food Network productions such as Best Thing I Ever Made and Chefography as well as having appeared in Martha Stewart Magazine, Chef’s Connection, and The New Yorker Magazine. Michael has competed on the hit TV Shows Chopped, Beat Bobby Flay, Iron Chef America and Cutthroat Kitchen. He is currently serving as the Chef de Cuisine at Butter Restaurant in NYC.

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What is your favorite NYC restaurant? And what is your go-to dish? Right now, Casa Enrique. The mole de piaxtla. What is your ultimate meal? Pasta...all of it...every kind...with lots of wine What three things are always in your pantry? Golden Raisins Fennel Seeds Worchestershire If you weren't a chef, what would you be? A sports journalist If you could cook with anyone, who would that be? Barack Obama What’s your favorite NYCWFF memory? The last Meatopia

Red Beans & Rice

Ingredients: 

For the beans:
1lb red beans
2 lbs diced heirloom tomatoes
1 tablespoon tomato paste
¼ cup minced garlic
2 cups diced yellow onion
2 cups sliced green onion
1 cup diced celery
1 cup diced green bell pepper
3 dried guajillo chilies (deseeded)
3 dried ancho chilies (deseeded)
2 dried pasilla chilies (deseeded)
1 tablespoon paprika(not smoked)
1 tablespoon dried oregano
3 sprigs thyme(flaked off the stem)
About 2 oz sliced andouille sausage
About 2 oz sliced bacon
2 pieces smoked ham hock
2 quarts chicken stock

For the Pickled Collards
4 large bunches of collard greens (washed and stemmed)
½ cup mustard seeds
2 tablespoons nigella seed
¼ cup minced garlic
2 cups Krystal hot sauce
2 cups red wine vinegar
1 cup white distilled vinegar
1 cup Worcestershire sauce
1 cup water
½ cup dark brown sugar
4 oz chunk smoked bacon

Directions: 

For the Rice:
1 cup short grain white rice
2 cups water
1 tablespoon unsalted butter
1 ½ teaspoons salt

For the Beans:
Heat the pressure cooker on full flame until a thin layer of vegetable oil starts smoking
Brown the bacon, sausage, and ham hock and remove
Sautee the garlic, onions, celery, peppers, and dried chilies
Once the vegetables become translucent; add the paprika, oregano, thyme, and tomato paste
Add the diced tomatoes, chicken stock, beans, and pork products. Seal the pressure cooker, and cook for the remainder of the 45 minutes.
Uncover and haphazardly mash a third of the beans

For the Pickled Collard Greens

Bring all the ingredients, except for the greens, to a boil
Shred the collards with a knife, as thin as possible
Add the greens to the liquid in batches until the greens are brownish green and tender

For the rice:

Melt the butter until it starts foaming
Sautee the rice until its begins to turn translucent
Add water and salt, bring to boil, cover, cook on very low heat for 20 minutes