NEW YORK (PIX11) - James Beard Award semi-finalist Chef JJ Johnson joins New York Living to chat about expanding his restaurant FieldTrip, his new cookbook “The Simple Art of Rice," and share some recipes.
Watch the video player for the full interview.
Crispy Rice Salad
Ingredients
- Mint
- Radicchio
- Cherry Tomato
- Little Gem Lettuce
- 4 quarts Candied Peri-Peri Cashews
Candied Cashews
Ingredients
- 1 can of Raw Cashews
- 4 cups of White Sugar
- 1 tbsp Cayenne Pepper
- ¼ cup of Salt
Pineapple Rum Punch
Ingredients
- 12 oz Aged Dark Rum
- 12 oz Orange juice
- 12 oz Passion fruit juice
- 12 oz Pineapple juice
- 4 oz Simple syrup
- Pineapple, large dice
- Mango, medium dice
- Orange, thin slices
Instructions
- Mix the rum, orange juice, passion fruit, pineapple juice, simple syrup, and fruit in a large pitcher.
- Serve with a garnish of pineapple on the glass rim