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Chef Will’s Cajun Rubbed Pork Belly

Pork Belly Cheesy Grits.jpgOur May Chef of the Month has done it again with a show-stopping recipe full of delicious goodness! Try his Cajun Rubbed Pork Belly with Cheesy Grits if you are looking for a dish to indulge.


1 lb Pork Belly

Cajun Rub (as needed)

Grits (as desired)

4 Tbsp Sliced Butter




1/2 Cup Fontina Cheese

1/2 Cup White Cheddar Cheese

Milk (1/2 liquid for the grits)

Chicken Stock (1/2 liquid for the grits)


Smoked Gouda

Pork Belly Directions:

1. Score the skin side of a 1lb pork belly, and rub entire pork belly with Cajun rub. Let refrigerate overnight if possible.

2. Roast pork belly in pan or baking sheet for 45 minutes at 425 degrees F for 1 1/2 hours. Cover with foil and let rest before slicing.

Cheesy Grits Directions:

 1. Cook grits mixture of half milk and half chicken stock – amount of grits and liquids are according to your package (usually 1 part grits to 4 parts water). Bring to a boil, constantly stirring.

2. When grits are finished, add 4 Tbsp sliced butter, cajun rub, salt, pepper, thyme, 1/2 c each Fontina and White Cheddar cheese (can use more for even creamier and cheesier grits).

3. Add more milk if grits are too thick and stir well. Taste for seasonings.

4. Quick pan fry sage, about 40 seconds, then immediately dip in honey. Shave the smoked Gouda and begin plating!

Hands down the best pairing of grits on this planet!


Connect with Our May Chef of the Month:

Shop His Look! 


Instagram: @theblackbeltchef

Facebook: Ragin’ Cajun Cookin’

Twitter: @ragincajuncookn

Chef Will’s Triple Citrus Dover Sole Ceviche Recipe

Dover SoleSummer is near and we are ready for the fresh, light summertime flavors! Our May Chef of the Month, Chef Will Staten of Ragin’ Cajun Cooking, has shared a fresh fish recipe that will leave your taste buds wanting more. He serves us fresh Dover Sole ceviche with triple citrus ingredients – perfect for the Summer season!


1 lb Dover Sole

Juice from 1 Large Navel Orange

Juice from 8 Limes

Juice from 1 Lemon

1 Cup Crème Fraiche

3 Tbsp Dill, chopped

3 Tbsp Basil, chopped

1 Fresno Chili, minced

10 Corn Tortillas

Sea Salt (as desired)

Sriracha (as desired)


1. Cut the Dover Sole into thin but wide pieces – silver dollar size.

2. Combine the orange juice, lime juice and lemon juice (about 2 cups).

3. Marinate the 1lb of Dover Sole in the citrus juices for 30-40 minutes.

4. Mix together 1 cup of crème fraiche with the chopped dill, chopped basil and Fresno chili (can use more chili if you prefer more heat).

5. Cut 10 corn tortillas in fourths and deep fry to make crispy chips. Drain on paper towel and immediately season with sea salt and lime juice.

6. Use Chef Will Staten’s Piri Piri sauce or Sriracha for less heat.

7. Toss Dover Sole in crème fraiche mix.

8. Spoon Dover Sole onto chips and drizzle the sauce around the plate. Garnish with dill fronds.


Connect with Our May Chef of the Month:

Shop His Look! 


Instagram: @theblackbeltchef

Facebook: Ragin’ Cajun Cookin’

Twitter: @ragincajuncookn


Chef Will’s Jerk Chicken Platter Recipe

Jerk Chicken plantainsChef Will’s featured recipe is perfect for a family meal full of flavor and zest! Our May Chef of the Month’s recipe will test your skills and taste buds with his New Orleans inspired Jerk Chicken Platter and add some Creole spice into your kitchen.


1 Whole chicken, broken down

1-1 ½ Cups marinade

1 Onion, diced

1 Thumb ginger, minced

7 Garlic cloves, minced, divided

Vegetable oil, as needed

1 ½ tsp Salt

1 ½ tsp Pepper

1 ½ tsp Allspice

1 ½ tsp Cloves

1 ½ tsp White pepper

1 Cup Long grain rice

1 Cup Black beans

1/3 cup Chopped scallions

1 cup Chicken stock

1 cup Coconut milk

3 Habanero peppers, divided

1 Plantain

Brown sugar, nutmeg, cinnamon – for dusting

1 Mango, diced

4 Sprigs of cilantro

1 Lime

½ tsp Cumin

Jerk Chicken Directions:

1. Season and marinade chicken pieces in Chef Will Staten’s Jerk Marinade, or use a pre-made spice rub and sauce (fresher is better for best results and flavors). Marinade overnight for best results.

2. Grill chicken until slightly charred, then finish in oven, or put chicken in roasting pan, and bake at 375 for 1 to 1 1/2 hrs, until juices run clear. Turn over twice during cooking process. When juices run clear, turn on broiler and char skin (about 5-7mins).

3. While chicken cooks, prepare rice & peas, Mango-Habanero salsa & fried plantains.

Rice & Peas Directions:

1. Saute 1 diced onion, 1 thumb of minced ginger & 5 minced garlic cloves in vegetable oil. Season with 1 1/2 tsp each salt, pepper, allspice, cloves, and white pepper.

2. Add 1 cup long grain rice and toast. Add 1 cup black beans and stir to mix.

3. Add 1/3 cup chopped scallions, then add 1 cup chicken stock & 1 cup coconut milk and bring to a boil.

4. Add 1 pierced Habanero to the pot and drop heat to low. Cover and cook for 15-18 minutes until rice is done.

5. Fluff and season more if needed.

Fried Plantains Directions:

1. Slice plantain(s) lengthwise and deep fry for 3 minutess until crispy and done.

2. Drain on paper towel and dust with brown sugar, nutmeg & cinnamon as desired.

Mango Habanero Salsa Directions:

1. Dice 1 mango, 2 Habaneros, 4 cilantro sprigs, 2 minced garlic, the juice & zest of 1 lime, and 1/2 tsp each cumin, salt & pepper.

2. Plate and garnish with sliced jalapenos (YES, it’s supposed to have a kick!)


Connect with Our May Chef of the Month:

Shop His Look! 


Instagram: @theblackbeltchef

Facebook: Ragin’ Cajun Cookin’

Twitter: @ragincajuncookn


May 2018 Chef of the Month Will Staten

Meet Chef Will Staten, we’re happy to

Shop His Look! 

 introduce him as our May 2018 Chef of the Month! Chef Staten is the founder and head chef of Ragin’ Cajun Cookin’, Dubs’ Rubs Spice Line and Dubs’ Po’ Boy Shop. You can find him in Las Vegas cooking or working on special projects. Read below to find out more about Chef Will Staten!

 1. Where were you born? 

I was born in Maine, but due to my parents both being in the military, we traveled the United States and the world living in various cities, states and countries.

 2. Where do you work and where are you based? 

I own and operate Ragin’ Cajun Cookin’, which is a private chef, catering & restaurant consulting business. We are currently finishing up the outfitting of a food truck as well as creating a restaurant/service industry hospitality group to go along with a site location for 2 cafes and grab-n-go’s.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite kitchen tool for creating dishes has got to be my spoons from Chef Spoons. They allow me to precisely place each ingredient where needed, plus they give me the ability to mix perfectly and taste test as I cook.

 4. What is your sharpest sense out of all the 5 senses?

My sharpest sense would probably have to be my ears and nose (yes 2). My reasoning is because you should be able to actually hear when food is done, as well as smell when something is good or bad. I know when fried chicken is done by the sound it makes (or stops making), much like I know when gumbo is finished or ruined, by the smell it gives off.

 5. What advice would you offer for aspiring chefs?

The advice I’d give young chefs would be the advice that was given to me as a teenager and throughout college while earning my degrees. Enjoy it to the fullest and learn as much as you can. When you feel you know everything about the business, it’s time for you to walk away because you no longer can offer anyone anything due to being closed-minded.

 6. What is one culinary tip every chef should know and perfect?

With my expertise being in the Cajun-Creole realm, I would personally have to say every chef should know how to make a roux. Not just one type, but multiple types since they cover many different dishes and cuisines.

 7. What does good food mean to you?

Good food means that people are smiling, their mouths are full, and their bellies are content. Good food is the feeling of always wanting more, yet knowing when to stop as to not get tired of the cuisine or style of cooking.

 8. What features are important to you when selecting your chef outfit? 

The features I look for most when selecting my chef outfits are those that represent my personality, my character, my interests and my culinary view. I like contrasting colors because it represents my understanding of the Yin-Yang concept, the give and take of the culinary world and life.

 9. Favorite ingredient to work with? 

My favorite ingredient to work with has got to be garlic. There’s so many ways to incorporate it and have different effects on the dish and the palate. From fried garlic and black garlic, to garlic paste and garlic infused oils, the possibilities are endless.

 10. Favorite City to dine out in? 

From living in many places and doing business and vacations across the globe, I’ve got to say that my hometown of Las Vegas is my favorite dine-out city. I have friends in many restaurants and because we are now the “Culinary Capital of the World”, how could I NOT pick Vegas?!

 11. Best Dish you have ever made? 

Judging by my belief, my daughter’s, my wife’s, friends or clients, there is a different answer for each. In my personal opinion, I would have to say my Jambalaya. It’s what everyone knows me for in every city I travel to.

 12. What you like to eat most often on your days off? 

On my days off I think I’m like every other chef. I like to eat steak, bacon cheeseburgers and tacos. Simple stuff that takes no time and little cleanup (if done right).

 13. Person you would most like to cook for? 

I’ve cooked for many world renowned chefs in the past, but I would say I would love to cook for Paul Prudhomme and Justin Wilson (if they were still alive) or Leah Chase, as they represent the style of cooking that I have adopted through years of tradition, learning and experiences.

 14. What made you decide to become a chef?

I actually stumbled on to becoming a chef because of the redundant and crappy meals my parents would always make. I got my first job at 15 years old and started experimenting with the ingredients we had at the restaurant where I worked. Because the choice was mine to create something new or stick with the regular menu items, I never got bored of what I got to eat. Being creative lead me to many different careers within culinary and even the martial arts world, which in turn was a mirror image of culinary.

Connect with Our May Chef of the Month:


Instagram: @theblackbeltchef

Facebook: Ragin’ Cajun Cookin’

Twitter: @ragincajuncookn

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