Jerry Cantrell

Cheesecake with Melon and Peach Granita

Jerry Cantrell — Sun, 30 Aug 2026 20:23:49 GMT

I never thought I would make a no-bake cheesecake. Not that I have anything against them I just like making things difficult for myself I guess. Anyways there’s a heat wave in SoCal right now and I can’t even fathom turning my oven or stove on (no AC in my apartment), but I wanted a refreshing dessert so I made this and I may never go back. It tastes just like a regular baked cheesecake but creamier and a little more tart.

Recipe:

Melon Crying Tiger Steak

Jerry Cantrell — Mon, 24 Aug 2026 21:19:01 GMT

This is my go to order at any Thai restaurant I go too. This version has chopped anchovies instead of fish sauce because I didn’t have any and some cubed piel de sapo melon 👌

Chicken & Grapes 🍇

Jerry Cantrell — Mon, 10 Aug 2026 01:42:27 GMT

I had a roast chicken with grapes for the first time when I was working at Rustic Canyon. I think it was served with chicken jus, torn bread and arugula. At the time I had never seen fruit in a savory dish like that & it always stuck with me because I wasn’t expecting it to be as good as it was!

Here’s my recipe and method for the chicken

•1 whole chicken

•Kosher salt

•1 box unsalted or low-sodium chicken stock

•Bay Leaves

•Garlic

•Shallots

•Calabrian chili paste

•Cognac or Brandy to deglaze

•Parsley

•Chives

•Mint

•Lemon Juice + Zest

•Butter

•Grapes

So I start by deboning the chicken keeping the skin on the thighs and breasts (save the bones!), patting them dry with a paper towel and seasoning both sides with kosher salt. For extra crispy skin I like to leave the chicken uncovered in the fridge overnight (preferably 24hrs) to draw out moisture.

Optionally you can roast the chicken bones and add them to a pot with the stock and aromatics and low boil for 30 min for a stronger stock

In a cold pan lay the chicken skin side down with some weight on top and turn the stove on medium low heat. Let this cook until all the fat has rendered out and skin is deep golden brown and crispy

Stone fruit sticky rice

Jerry Cantrell — Wed, 29 Jul 2026 19:40:06 GMT

I love mango sticky rice but good mango prices are outrageous and I got these plums for free! This version might be better…

Hanger Steak w Chili Sage Butter

Jerry Cantrell — Thu, 23 Jul 2026 17:40:58 GMT

This is like steak frites but better

Potatoes(peewee) : Rinse off any dirt and put them in a pot with cold water, a couple bay leaves, big pinch of salt (you want the water to be salty), and a splash of white vinegar. Bring this to a boil and cook until potatoes are tender but not mushy. Strain and let cool a bit.

Cornbread Tres Leches

Jerry Cantrell — Mon, 13 Jul 2026 20:07:22 GMT

This one’s a banger! Pro tip make sure the cornbread is still warm when you pour in the soaking liquid, and let it cool to room temperature before you cool it in the fridge overnight.

Crab Poutine

Jerry Cantrell — Sat, 04 Jul 2026 00:15:14 GMT

This is my take on poutine fries with lump crab meat, crispy fried shallots, and a chicken gravy. I first had poutine at an Indian restaurant I used to work at in LA (I think the owners were from Canada). They used a powdered gravy mix which I always found kind of unsettling but I can’t say it didn’t taste good! I used to put tandoori chicken on top 🔥🔥

Red Snapper & Mango Tigre de Leche

Jerry Cantrell — Thu, 02 Jul 2026 01:01:11 GMT

Nothing to say here other than this was good and it’s perfect for #summervibez

Ceviche:

1-2 Red Snapper fillets cubed (or seafood of your choice)

¼ of a red onion diced

1tsp salt

Toss in a bowl with enough lime juice to cover it. Let sit until seafood is “cooked” and strain excess liquid

Tigre de Sauce: 1 ripe mango

1 ripe peach

1/4 of a red onion

1/2 a hab…

Miso Bread Pudding

Jerry Cantrell — Tue, 30 Jun 2026 18:03:33 GMT

A lot of people say they don’t like bread pudding and I have a suspicion that they’ve just never tried a well made one. It’s basically just a baked French toast…and who doesn’t like French toast?! Also people usually put raisins in it which I personally think is a crime but to each their own ¯\_(ツ)_/¯ this version uses palm sugar, white chocolate, and m…

S’mores pie with charred marshmallow ice cream

Jerry Cantrell — Sat, 02 May 2026 19:59:04 GMT

Summer is upon us.

Chocolate ganache pie with charred marshmallow ice cream, s’mores cookies, and raspberry sauce

Crust: 350g graham crackers

1/4 cup sugar

1 cup toasted pecans

5 tbsp melted brown butter (or regular)

Combine everything but the butter in a food processor and blitz until a fine powder.

Stream in melted butter while blitzing then press this mixtu…

Infused Choco-Flan 🍃

Jerry Cantrell — Mon, 13 Apr 2026 19:45:02 GMT

I had chocoflan for the first time when I was working at Rustic Canyon in Santa Monica. It was served with a passionfruit syrup and I thought it was cool how it goes in the oven with the flan on top and flips while baking (I learned recently people call it impossible cake for this reason). Anyways, it’s super easy and fun to make (a little nerve wrackin…

Swordfish with collard green ohitashi

Jerry Cantrell — Tue, 31 Mar 2026 23:43:38 GMT

Ohitashi is a Japanese dish that’s usually made with spinach & I thought it was cool how similar it was to collard greens and potlikker (collard cooking liquid).

I made swordfish with it because that was the only protein I had tbh. But you can have this by itself if you want or it would also go good with a steak or chicken.

Collards:

1 turkey neck (smoke…

Crying tiger shrimp and grits

Jerry Cantrell — Mon, 16 Mar 2026 17:03:35 GMT

This is a Thai version of shrimp and grits with a crying tiger sauce and some jimmy red grits. You can use whatever type of grits you want just not the instant kind that’s nasty.

Crying tiger sauce:

Juice of 2-3 limes

1/3 cup palm sugar

3 Thai chilies chopped

1/3 cup green onions chopped

1/3 cup cilantro chopped

1.5 tbsp toasted rice powder

1tsp piri piri s…

Infused Buffalo Chicken Caesar

Jerry Cantrell — Mon, 16 Feb 2026 20:16:46 GMT

There’s a ton of canna-butter recipes and methods out there that will explain it way better than I can lol but a good tip is try to clarify the butter before infusing!

Infused Buffalo sauce:

1 12oz bottle Crystal or any Louisiana style hot sauce

Zest and juice of 1 lemon

1.5 tsp fresh cracked black pepper

½ cup cold cubed Cannabutter

½ stick salted regu…

Buttermilk Fried Chicken Piccata + Polenta

Jerry Cantrell — Fri, 27 Jun 2025 17:17:02 GMT

Fresh corn polenta and buttermilk fried chicken with a creamy smooth piccata sauce.

A southern take on an Italian classic

Also the videos usually have music on them so sorry for the awkward silences 😂

Polenta:

-2 ears of corn grated

-1tbsp butter cubed

Cook corn on medium heat and add butter slowly stirring constantly so it doesn’t burn on the bottom, cook …

Lamb Leg Sandy

Jerry Cantrell — Fri, 27 Jun 2025 17:04:10 GMT

Lamb Leg Sandwich with an herby whipped feta, red pepper bacon jam, and roasted heirloom tomatoes + spring salad mix.

This sandwich will make her propose 💍

Lamb

-1 boneless lamb leg

-1lb salted butter

-2tbsp fresh thyme chopped

-1tbsp mint chopped

-2tbsp rosemary chopped

-6cloves garlic minced or microplaned

-zest 1 lemon

-1tsp salt

-1tsp pepper

•cover the inside …

Fish N Chips bruv

Jerry Cantrell — Wed, 18 Jun 2025 20:29:57 GMT

“Tartar” Sauce

-1/2 cup kewpie mayo

-1tbsp finely diced shallots

-1 clove garlic microplanes or minced

-1/2tsp lemon zest + juice of 1/2 a lemon

-1tsp mint chopped

-2Tbsp dill chopped

-1tsp Leek powder (optional, can also use onion powder)

-1/2tsp capers

-1tsp dill relish

Beer Battered Fish

-Cod filets

-2cups AP Flour

-1tsp each of onion, garlic powder, smoked paprika, salt, pepper, and baking powder

-whisk in beer of your choice until you get a pancake batter consistency

For the french fries I just soaked my cut potatoes in water with a dash of vinegar for a few hours and then boiled in the same liquid until they’re almost fully cooked. Drain and let sit until they stop steaming then fry at 275F until they look matte. Let cool completely then fry again at 375 until golden brown and crispy.

Oxtail Onigiri

Jerry Cantrell — Sun, 11 May 2025 19:05:31 GMT

I used a mold to make these but if you’re a beast and can do it by hand then I salute you 🫡

Rice:

-2Tbsp Epis (green seasoning)

-2 cups washed jasmine rice

-1 cup cooked beans

-2 cups bean water

-1 cup coconut milk

-1tbsp chicken bouillon

-2 cloves garlic crushed

-1 scallion chopped

-1in piece of ginger crushed

-3 sprigs thyme

-1 bay leaf

-1/2 tbsp allspice berries

…

Carne Asada Tacos

Jerry Cantrell — Mon, 05 May 2025 16:27:01 GMT

Marinade:

-2 spring onions

-3 scallions

-juice of 1 orange

-juice of 2 limes

-1 jalapeño

-1 chile ancho/1 guajillo chile de-seeded

(Optionally charred ⬆️)

-1 bunch cilantro

-1/2 bunch of parsley

-5 to 10 cloves garlic

-2tbsp olive oil

-2tbsp soy sauce

-1tbsp fish sauce

-1tbsp brown sugar

-1tbsp cumin

-1tbsp coriander

Salt to taste

Tortillas:

-3 Cups AP flour

-1tsp salt

-1 1…

Brown butter Semifreddo, Strawberry Rhubarb Sauce, Cookies

Jerry Cantrell — Thu, 24 Apr 2025 17:55:16 GMT

Semifreddo:

-8 egg yolks

-4 egg whites

-175g sugar

-1 stick + 2tbsp salted butter (browned)

-1cup heavy cream

Rhuberry Sauce:

-100g strawberries

-100g rhubarb

-50g sugar

-juice of 1 lemon

•cook on med until tender and blend

Cheong:

-100g Rhubarb

-50g strawberry

-150g sugar

Cookies:

-1/2 cup brown butter (softened)

-100g sugar

-50g packed brown sugar

-1 egg room temperature

…