Paella Chef ala Randall

Rinse chicken and pat dry. Combine flour, salt and pepper in a bowl and lightly dust chicken pieces with mixture.  In a large skillet or paella pan, heat olive oil and fry chicken 6-8 minutes on each side or until crispy and brown. Remove from pan, drain and set aside. Add ham and linguica to skillet and cook 3-4 minutes. … Read More

Lobster Cheesecake with Mornay Sauce

Preheat the oven to 350 degrees F.  In a mixing bowl, combine the Parmesan, bread crumbs, and butter, blend thoroughly. Press the mixture into the bottom of a 9-inch spring form pan. In a large sauté pan, heat the olive oil. When the oil is hot, add the onions, and the peppers. Season with salt and pepper. Sauté for 2 … Read More

Chef Joe In The National Museum of African American History and Culture

  From By Sue Gleiter Chef Joe Randall, who grew up in Harrisburg, will be part of a display at a new museum in Washington, D.C. On Sept. 24, the Smithsonian’s National Museum of African American History and Culture will open on the National Mall, close to the Washington Monument. The museum will share the story of black history from slavery to the … Read More

Chef Joe Randall Featured On My SilverAge

Chef Joe Randall is featured on My SilverAge.  Chef Joe also shares some of his Southern comfort food recipes in the article.  You may view the article on mySilverAge by clicking here.

Chef Joe Featured In Savannah Secrets

Chef Joe is featured on Savannah Secrets with a recipe for Grilled Quail Stuffed with Collard Greens on Creamy Grits. The article may be viewed here.