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Author Archive | Jonathan Perno

Los Poblanos Shakshouka



By Executive Chef Jonathan Perno

Serves 4


6 cups yellow onion, small diced
1-1/2 cups garlic, thinly sliced
3 tablespoons olive oil
Salt to taste
2 tablespoons cumin seed, toasted, ground
2 tablespoons coriander seed, toasted, ground
1 tablespoon Grains of Paradise, toasted, ground
6 tablespoons New Mexico red chile powder
1 teaspoon caraway, toasted, ground
3 bay leaves
3 cups dry white wine
3 pounds fresh tomatoes
1 can chickpeas (12 ounce), drained
2 oranges, skin intact


2 fresh eggs per person
1 tablespoon high quality extra virgin olive oil
2 tablespoons feta cheese
3 leaves mint (chiffonade)
Fresh ground cracked black pepper

In a large, deep saucepan (8-quart), sweat onions and garlic in olive oil with a little salt until almost translucent.…

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