Chef
gason
nelson
Chef Gason Nelson is known across the country as one of the very best personal chefs in the business. A two-time James Beard Scholar, Chef Gason’s extraordinary culinary skills have taken him around the world to cook for those with the most discriminating tastes.
Chef Gason has cooked for A-list celebrities and high profile athletes, including Paul Walker, Reggie Bush, Duane ‘The Rock’ Johnson, Jairus Byrd, DeMarcus Cousins, Kim Kardashian, Matthew McConaughey, New Orleans Saints’ tight end, Ben Watson – and even Oprah has tasted his food.
In addition to his experience as a personal chef, Chef Gason also competed on the Food Network show, “Chopped”, making it all the way to the final round. His company, Full of Flavor, is capable of arranging every aspect of your dining experience, whether its for two or two hundred. Chef Gason’s attention to the smallest details, passion for food, and vast experience combine to provide you with a gastronomical fete that will delight all of your senses.
REVIEWS
RECIPES
NEW ORLEANS BBQ SHRIMP
Ingredients:
- 3 lbs. of extra-large unshelled Gulf shrimp, tail on
- 1 lemon
- 1 tsp. of smoked paprika
- 1 tsp. of ground cumin
- 1 tsp. of sugar
- 1 tsp. of fresh thyme and rosemary
- 1 stick of butter
- 1 tsp. of minced garlic
- 2 splashes of Worcestershire sauce
- 1/3 cup of shrimp stock
- Salt and pepper
- 1 loaf of good French bread
Preparation:
Mix the smoked paprika, cumin, sugar and salt, pepper, thyme & rosemary together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside. Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3-4 minutes. Add the Worcestershire sauce, lemon juice and shrimp stock. Cook until shrimp are done, 1-2 minutes more. Talk about some good eating. BRUH!!! Make sure you dip some French bread into the broth… BABY!!!!!
PERFECT STEAKS
Ingredients:
- 1 ½ tsp. of fresh minced fresh thyme
- 1 ½ tsp. of fresh minced fresh rosemary
- Kosher Salt and crack black pepper to taste
- 2 tbs. of rough chopped garlic
- 4 (6-ounce) beef tenderloin steaks, trimmed (1 inch thick)
- Vegetable oil
- Drizzle of olive oil
Preparation:
Combine first 3 ingredients in a small bowl; rub evenly over steaks. Heat a large nonstick skillet over medium-high heat and drizzle vegetable oil in a skillet. Add steaks to the pan, and cook for 4 minutes on each side or until desired. When almost finished, drizzle a little more olive oil in a skillet and add garlic. Baste steak for about a minute with the fresh garlic oil. BABY!!! Talk about good.
GRILLED CREOLE SEASONED WHOLE FISH
Ingredients
- 1 very fresh whole fish, such as Snapper, Trout, Redfish or Sheepshead about 3 lb., cleaned
- 2 fresh rosemary sprigs
- 2 Fresh Thyme sprigs
- 2 Fresh tarragon sprigs
- 3 lemon slices, plus lemon wedges for serving
- Kosher Salt and freshly ground pepper, to taste
- Creole Season to taste
- 1 Tbs. vegetable oil, plus more for grill
Directions
Preheat a gas grill to 400°F. If using charcoal, let burn until all the coals are gray on the outside, 20 to 25 minutes.
While the grill is heating, prepare the fish: Place the rosemary, thyme, and tarragon l sprigs and lemon slices inside the body cavity and sprinkle the cavity with salt and pepper. Rub the outside of the fish all over with the 1 Tbs. vegetable oil and sprinkle with salt and pepper.
Using a grill brush, scrape the heated grill rack clean. Rub the rack with oil. Place the fish on the grill rack over a medium-hot spot. Do not move the fish for about 5 minutes; this will help prevent the skin from sticking. Using tongs and a spatula or 2 spatulas, carefully flip the fish over and cook until the skin is crisp on the other side, 3 to 5 minutes more. Use a cake tester or a metal skewer to probe the temperature of the fish. If the tester doesn’t feel hot, move the fish to a cooler spot on the grill, cover and cook for 5 minutes more. The goal is to get the interior of the fish cooked and bring the skin to crispiness at the same time.
Transfer to a platter then sprinkle with Creole season, garnish with the lemon wedges and serve immediately. Serves 4 to 6.
Chef Gason’s Crawfish Pies
Ingredients
- 1 lb Louisiana crawfish tails
- 1 dozen frozen mini pie shells, baked until lightly browned
- ¼ cup oil
- ¼ cup flour
- 1 medium onion chopped
- 1 stalk celery chopped
- ½ bell pepper, chopped
- 2 cloves garlic minced
- 6-8 green onions, chopped, green part only
- 1 tbsp parsley
- 2 tbsp heavy cream
Cook Shop Seasonings to taste
Salt & Pepper to taste
*Cook Shop offers Creole and Cajun spice blends.
Directions
Make a light roux in a cast iron pot with the flour and oil. Add onion, celery, bell pepper, garlic and cook until tender. When veggies are wilted, add remaining ingredients; parsley, Cajun Cook Shop Seasonings, and cream.
Separate crawfish tails into 2 portions. Rough chop ½ of the tails. The remainder of the tails will remain whole. Fold the chopped tails and whole tails into this mixture. If the mixture appears to be too dry add a little water.
Mix gently, season with salt & pepper and then spoon mixture into cooled mini pie shells. Pack filling tightly and make it rounded at the top. Place filled crawfish pies on a sheet pan and place in 350 oven and bake for 15-20 minutes until thoroughly heated.
Makes 12 good ass pies
Roasted Chicken topped with Cajun Butter
Ingredients
For Cajun Seasoning:
- 2 tablespoon Cook Shop Cajun Seasoning
- Pinch cayenne for more heat if desired
- Salt & Pepper to taste
For Chicken:
- 1 whole chicken split in half
- 1 1/2 tablespoons vegetable oil, divided
- 1/4 cup butter
- 4 cloves garlic, finely chopped
- 1 tablespoon chopped chives
- 1/2 cup your favorite white wine
*Cook Shop offers Creole and Cajun spice blends.
Directions
Take the Cajun seasoning and toss the chicken in the seasoning. Drizzle with 1/2 tablespoon of oil and rub seasoning all over to evenly coat.
Heat remaining oil and 1 tablespoon butter in a skillet or pan over medium-high heat until combined and hot.
Sear Chicken half for 5-7 minutes each side to give it a golden brown color. Then place in sheet pan and place in a preheated 350-degree oven for 15 to 18 min until juices come out clear.
While chicken is baking, make the sauce.
In a saucepan that you seared chicken in melt remaining butter in the pan. Sauté garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan. Pour in white wine and let reduce for 2-3 minutes, while stirring occasionally season to with salt and pepper to taste.
Take the pan off the heat then add chives. Drizzle sauce over the chicken.
Serve warm
Serves 4-6
CAJUN BEEF TIPS
- 1 1/2 lb cubed Ribeye Steaks cut into 2- inch cubes
- A good amount of Cajun Cook Shop Seasonings
- 1-2 tablespoons vegetable oil, divided
- 1/4 cup butter
- 4 cloves garlic finely chopped
- Finely chopped parsley
- Combine Cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat.
- Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
- Sear the steak bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Set aside.
- Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan.
- Take the pan off the heat. Throw the steak bites back in and toss through the garlic butter to evenly coat then throw in some fresh chopped parsley
- Serve with Jasmine Rice
- Serves 4
*Cook Shop offers Creole and Cajun spice blends.
