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Cheryl Jamison

Cheryl Jamison
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The Christian Science Monitor said of the Jamisons: “Like a film with Anthony Hopkins, it’s hard to go wrong with a cookbook by Cheryl Alters Jamison and Bill Jamison.”

 

 

Cheryl Jamison
Cheryl's Featured Recipe
Wild Willy’s Number One-derful Rub

Click here for recipe

Cheryl Alters Jamison and her husband Bill have been working and cooking together for the past 30 years. They have become among the nation's most lauded writers, with four James Beard awards, an IACP award, and numerous other honors to their credit.

 

Cheryl grew up in Galesburg, Illinois, where she says she learned from her parents to appreciate the glory of a perfectly ripened tomato and picking lettuce greens just before dinner. She has done extensive volunteer work throughout her life, having served as board president for both the Friends of the Santa Fe Farmers' Market and the local chapter of Big Brothers/Big Sisters. In 2007, she received the annual University of Illinois Distinguished Alumni award.

 

Cheryl and Bill are the authors of more than a dozen books, including 100 Grill Recipes You Can't Live Without , The Big Book of Outdoor Cooking & Entertaining, Born to Grill, and the landmark Smoke & Spice, which has sold more than 1 million copies. The Jamisons also have played a leading role in the revival of good, robust American cooking with American Home Cooking, Texas Home Cooking, A Real American Breakfast, and The Border Cookbook. Their latest book, Tasting New Mexico: Recipes Celebrating 100 Years of Distinctive Home Cooking, was made an official project of New Mexico's Centennial Foundation. 

 

The couple appears regularly on television, radio, and podcasts, in leading food and lifestyle magazines, and as guest teachers in cooking schools across the country. They also serve as guest chefs and hosts at weeklong culinary tours and classes hosted by La Combe en Périgord in France.

 

During the 1980s, the Jamisons wrote and regularly updated four travel guides called Best Places to Stay. One was about Santa Fe, New Mexico, and the other three covered the Caribbean, Hawaii, and Mexico. When Rancho de Chimayó, a well known New Mexican restaurant, asked them to put together a cookbook commemorating their 25th anniversary, the Jamison’s were hooked on cookbooks that included a lot of information as well as recipes. They discovered how much they enjoyed research, recipe development and testing and so began supplementing their travel writing with food writing.

Cheryl and Bill still love to travel the globe and discover all worlds of food.  They have written about street food of Singapore, Thailand, and Brazil, dined with  a top French chef still unknown in America, served their own sumptuous shrimp and grits for breakfast, and barbecued a whole hog at Memphis in May, one of the nation’s largest and best known barbecue contests.

 

Today, the Jamisons live outside Santa Fe, New Mexico, in the same adobe converted barn shaded by fruit trees that they have inhabited for the past 30 years. Their website is cookingwiththejamisons.com

Latest Recipes

Tucson Carne Seca

Drying strips of venison and buffalo was a common preservation method in the arid borderlands well before the Spanish arrived, but the ne...

(1 Votes)

Lone Star Dry Rub

A dry rub is a mixture of spices that serves the same purpose as a marinade. It coats the surface of food, enhancing the flavor and durin...

(1 Votes)

Wild Willy’s Number One-derful Rub

This is our main all-purpose rub; good on ribs, brisket, chicken, and more.

(1 Votes)

Cajun Ragin’ Rub

This blend dances on your taste buds. Pair it with pork ribs or shoulder, or use it with shrimp or a meaty fish, such as snapper or redfish.

(1 Votes)

Jalapeño-Lime Marinade

This feisty mixture adds a kick to shrimp and chicken.

(1 Votes)

Bourbon-Glazed Ribs

This Kentucky-inspired recipe is our personal favorite for “wet” spareribs. They’re finished at the end with a mellow glaze that also ser...

(1 Votes)

Maple-Bourbon Ham

This is substantially different but equally luscious approach to barbecued ham.

(1 Votes)

East L.A. Pork Tacos

Shoulder chops start out a little tougher and fattier than their center-cut couaine, but many pork fans prefer their richer flavor and ch...

(1 Votes)

Deli-Cured Brisket

Don’t bring this up in Fort Worth, but there are some non-Texan styles of brisket cookery that yield very good results. This version blen...

(1 Votes)

Stuffed Veal Roast

This veal sirloin roast stuffed full of sweet and savory treats makes a splendid special-occasion dish. The idea though not the recipe, c...

(1 Votes)

Chicken-Wrapped Apple Sausage

A revived interest in sausage in recent years has led to an explosion of new varieties, many leaner than the old favorites. We find Bruce...

(1 Votes)

Tea-Smoked Duck

When we wrote Smoke & Spice originally, we considered including this triumph of Chinese cooking, but ultimately concluded that it wou...

(1 Votes)

Tom Douglas’s Sake-Cured Hot-Smoked Salmon

Our friend Tom helped define Pacific Northwest cuisine, which draws heartily on influences from around the Pacific Rim. He does amazing t...

(1 Votes)

Peppered Catfish

Most Americans fry their catfish. This will quickly disabuse you of that approach.

(1 Votes)

Golden Mustard Barbecue Sauce

In South Carolina and Georgia, mustard-based sauces provide the strongest competition to vinegar mixtures. Start with the smaller amount ...

(1 Votes)

Eye-Popping Oysters

We’ve seen these peppery oysters bring jubilation to the most jaded of palates. Crack the peppercorns with a mortar and pestle or use coa...

(1 Votes)

Drunken Sweet Potatoes

Tipsy from tequila, these potatoes enhance any southwest barbecue spread.

(1 Votes)

Bronzed Artichokes

This, two-step preparation yields exceptionally tender artichokes. You can do the smoking several days in advance of the steaming and ser...

(1 Votes)

Cheese-Stuffed Tomatoes

These summer beauties brighten even a sunny day.

(1 Votes)

Chunky Trout Salad

Our favorite freshwater fish for smoking, trout struts its stuff in this simple salad, enlivened by a tangy horseradish vinaigrette and c...

(1 Votes)

Better-Than-Store-Bought-Bacon-Horseradish Dip

Tired of sneaking into supermarkets to buy that ersatz version of bacon-horseradish dip with fake bacon, pseudo sour cream, and enough pr...

(1 Votes)

Memphis Magic

The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. L...

(1 Votes)

Hoisin BBQ Sauce

You could probably brush this Chinese-inspired sauce on a piece of lumber and we would like it. It goes even better with pork and chicken.

(1 Votes)

Tangy Buttermilk Potato Salad

Potato salad is a surefire way to a woman’s heart. Men and kids like it, too.

(1 Votes)

Wonderful Watermelon Pickles

Hard to find at a local grocery outside the South, these morsels will make you a believer if you try them once. Juts save the rind from t...

(1 Votes)

S’more Quesadillas

Any chocolate fan will love this easy, homey take on s'mores, the classic campfire treat. If we’re barbecuing with our pit; we warm these...

(1 Votes)

Fruit Pizza

This one is bound to keep your guests smiling to the end

(1 Votes)

Candy Bar Cheesecake

The only dessert offered in many Bar-B-Q joints is candy from a rack near the door. Here’s a way to go that Mounds bar one better—in a cl...

(1 Votes)

Saffron-Scented Meatball Skewers

These mini-meatballs are loosely influenced by classic Pakistani-style preparations, though they run far afield of the cuisine in several...

(1 Votes)

Cheddar-Olive Morsels

These cheese-coated balls contain a party surprise for your guests, a concealed olive that delights with the first bite.

(1 Votes)

Hot and Sour Duck Soup

The bold flavors of China’s famous hot and sour soups, based on black pepper and vinegar, marry well with the similarly assertive tastes ...

(1 Votes)

Pacific Rim Shrimp Salad

Shrimp salads roam the globe in appeal. This one glistens with sharp and smart tastes from the far shores of the Pacific.

(1 Votes)

Chimichurri Sirloin

As Argentinean as the country’s cowboy, the gaucho, chimichurri sauce resembles a New World pesto. The robust blend pairs perfectly with ...

(1 Votes)

Chipotle-Honey Flank Steak

Few meats take to smoke cooking better than flank steak. The broad surfaces absorb seasoning well from rubs, pastes, and marinades, and a...

(1 Votes)

Provencal Lamb Chops with Herbed White Beans

As Americans have grown to love lamb in recent decades, they have often taken their flavoring cues from Europe, where the meat is a long ...

(1 Votes)

Sichaun Chicken Breasts

Like many steamy regions of the world, China’s Sichuan, or Szechwan, province developed into a culinary hot spot. Chiles, garlic, ginger,...

(1 Votes)

Fragrant Tea-Smoked Duck

One of the triumphs of Chinese cookery, tea-smoked duck is traditionally prepared in a large sealed wok. A contemporary smoker works even...

(1 Votes)

Tangy Potato Gratin

Horseradish and buttermilk spark up herb-scented mashed potatoes in this creamy, easy-to-make gratin.

(1 Votes)

Beery Ears of Corn

Roasting corn in its husks is a time-honored tradition, usually done over charcoal or in the embers of a fire. Wood smoke adds another di...

(1 Votes)

Lamb Patitsio

When we visited Greece as college students, the layered pasta dish pastitsio became our primary comfort food—close enough to American mac...

(1 Votes)

Personalized Chili Powder

If you want a scratch chili, but also like the convenience of a ready-made powder, package your own brand avoiding commercial fillers lik...

(1 Votes)

Beer Mop Sauce

Some pitmasters would consider us slap-happy with our mop sauce because we use one with almost everything we barbecue. If you want to be ...

(1 Votes)

Sweet Potatoes with Honey-Mint Butter

We don’t stoke up our pit just to smoke vegetables—or bologna for that matter—but once it’s going we usually fill up the cooking space wi...

(1 Votes)

Quintessential Quesadillas

An official of the Tortilla Industry Association, trying to boost sales, recently proposed broadening the appeal of quesadillas by callin...

(1 Votes)

Fried Chipotle Chorizo

German settlers in Texas flavored their sausage with smoke. Mexican settlers used chile and other seasonings instead. You get the best of...

(1 Votes)

Pico de Gallo

Literally translated as “beak of the rooster;” pico de gallo is a superb salsa fresca, best when made with fresh fully-ripe tomatoes. It’...

(1 Votes)

Crema

This tangy thickened cream is the same as French crème fraîche and tops dishes from mole to quesadillas. It’s even good on peach cobbler....

(1 Votes)

Marinated Flank Steak

Flank is the good-news, bad-news cut of beef. It can be as tough as John Wayne’s boots, but if you know how to tame it, the meat has grea...

(1 Votes)

Peanut-Roasted Chicken

This idea goes back to Virginia, where many future Texas families settled first, and features one of the Lone Star State’s favorite legum...

(1 Votes)

Catfish Fillets with Pecan-Butter Sauce

Frying is such a common way to fix catfish, a Texan could grow up thinking the fish are born with a commeal crust. This is a fast and fla...

(1 Votes)

Texas Caviar

Along with the pinto bean, the black-eyed pea is Texas’s most-loved legume. Helen Corbitt, the mother of modern Texas cooking, prepared t...

(1 Votes)

Single Flaky Pie Crust

Butter tastes the best, and lard makes it flake. That’s the simple, if awful, truth about pie crust. You can substitute vegetable shorten...

(1 Votes)

Sweet Potato Pie

The annual East Texas Yamboree in Gilmer wouldn’t be worth a local subway token without the yam pie competition. Annie Belle Collier, who...

(1 Votes)

Blanco Breakfast Tacos

Simple in concept and execution, a breakfast taco is a tortilla (usually flour) folded or wrapped around almost anything on the stove. Mo...

(1 Votes)

Pico de Gallo

In northern Mexico, this kind of fresh relish would be known usually as salsa méxicana or salsa cruda. Ours is a Texas version, perfect p...

(1 Votes)

Piñon Pancakes with Apple Cider Syrup

The Pueblo people of New Mexico taught Spanish settlers to love the piñones, or pine nuts, of the area. Among other uses, the Pueblos gro...

(1 Votes)

Roque’s Carnitas

Santa Fe’s historic central plaza is a busy place almost any hour, but the crowds really swarm to the corner of Palace and Washington at ...

(1 Votes)

Crema

This tangy thickened cream works much better on border dishes than sour cream, the usual American substitute. The same as French crème fr...

(1 Votes)

Posole

Native Americans taught early Spanish settlers their technique for drying and preserving corn as posole or pozole, and the Europeans in t...

(1 Votes)

Red Chile Pork Tamales, Nuevo León Style

Ancho and cascabel chiles marry with pork in these earthy tamales from northeast Mexico. The chiles turn up in both the filling and the d...

(1 Votes)

Chicken with Green Pipián

The Aztecs taught the Spanish about pipián preparations, and a nun later made the idea into the base for mole poblano. This border versio...

(1 Votes)

Chicken Enchiladas Verde

Probably the most popular poultry dish on both sides of the border, green chicken enchiladas show how simple regional preparations can al...

(1 Votes)

Tubac Chile Verde

Near the Arizona-Sonora border, in towns like Tubac, you find two related styles of green chile sauces, both relatively mild. Some cooks ...

(1 Votes)

Desert Drowned Shrimp

This simple but unusual preparation comes from the desert country of Arizona, where farmers actually raise shrimp commercially today.

(1 Votes)

Mexican Red Rice

Mexican rice is usually sautéed before cooking, which gives a nuttier flavor to the grain. We prefer to use fragrant Texas-grown Texmati ...

(1 Votes)

Sopaipillas

Most of the border region loves buñuelos, but other forms of fried bread predominate in certain pockets. The sopaipillas of New Mexico ar...

(1 Votes)

Pancho’s Original Margarita

Ciudad Juárez bartender Francisco “Pancho” Morales invented the margarita on the Fourth of July, 1942, according to the most plausible of...

(1 Votes)
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