J.ONO FOODS 

J.ONO FOODS

by JONOBRANDS

Welcome!
Jono is me. Ono is a Hawaiian word for delicious. Together, this is J.ONO, a food project.
With 27 years in the Food & Beverage industry and more time than ever due to the COVID pandemic, I decided it was time to do something based on what has not only been my livelihood,                but a true passion of mine since I was young.

Here you can find some of my food creations, recipes,                     and general blog for all things Jono.

Pork Tonkatsu Ramen

Kicked up Ramen featuring Mike's Mighty Good

Easy to doctor up, satisfying and filling. This isn't the Ramen from the dorm.
  • Modern Ramen done right

    They offer a variety of flavors and come in packs of 10. For a dinner portion, I suggest 2 packets. Follow instructions.

    This has sous vide pork tenderloin that was marinated in ginger, tamari, garlic and white pepper.  141f for 90min, then seared to finish.  Of course, you can use any grilled protein of your choice, prepared how you like it.

  • For Sides & Service

    I generally prefer the eggs a little LESS done, these went a bit over. The eggs were marinated in the same marinade used for the pork. Can be made a day in advance and last 5 days in the fridge. Canned corn, sliced green onions, toasted sesame seeds and garlic chili oil really round this out.

Leek, Bacon & Gruyère Tart

Savory, not too heavy and delish! Great for breakfast, lunch, or light dinner with addition of a simple salad. Can also be a great hors d'oeuvre by using pre-made/store bought tartlet shells.

  • Easy to Make!

    It comes together quick, and the dough for the crust can be made a couple of days in advance.

    Recipe is featured below for easy saving.

  • For Sides & Service

    Can be dressed up with the addition of a poached egg or Hollandaise.  As mentioned, a little side salad is also a great addition.

Madras Roasted Chicken

Aromatic & spicy, a vacation for the mouth

Chicken thighs work best as they retain more moisture and pack more flavor, BUT, chicken breast can be used.

  • The Bird

    Crushed garlic, grated ginger, lime juice, soy, cilantro, cumin,
    Madras curry powder, olive oil a dash or two of mirin. Massage into chicken and marinate 8 hours, preferably
    overnight.

    SAUCE:                                                                                  28oz can of par peeled San Marzano tomatoes, pureed
    1 yellow onion, pureed
    4 cloves of garlic, crushed
    1T Cumin
    1T Coriander
    1T Ginger, fresh grated
    Half a stick of butter
    1 cup heavy cream
    Sweat onion puree over medium heat until translucent, add crushed garlic and brown.  Add ginger and dry spices and cook until fragrant.  Add tomato, bring to simmer, remove from heat, add cream, return to simmer, kill heat and finish with butter.

    CHICKEN:                                                                             Brown chicken, low and slow, skin side down in a heavy
    bottomed, oven safe pan to render as much fat from skin as
    possible (If you are not using skin on bird, omit this step). While browning, preheat oven to 350f.  Once chicken is rendered (about 30min) turn over and place whole pan in oven.  Cook for an additional 20-30min.
    Juices should run clear, or an internal temp of 165f.

  • Service

    Plate how you see fit. Garnish with slivered ginger, sliced chilis, cilantro and lime segments. Serve over rice, or with coriander turmeric roasted potatoes with spring peas.

Spicy Beef Ramen

Another easily done dish where the base is done, you just jazz it up.


  • How do you like yours?

    Good steak doesn't need much adulteration. NY Strip, again with the sous vide 131f for 90min, pat dry, seasoned with sea salt and pan seared then finished with cracked black pepper.

    The Eggs: The perfect soft boiled egg can be a bit finicky, but I promise this takes a lot of the guess work out of it and they come out great.

    Get a pot on the stove with just enough water to cover, bring to a medium boil.  Set timer for 6min. Cold large eggs straight from the fridge into the steady boil, start timer. While the eggs are working, prepare an ice bath.  6min done, eggs go straight into ice water until you can't feel it radiating any heat when you hold it in your hand for a min. that way it's not cold through, but has stopped all cooking and cooled it just enough.  The hot broth will warm it a bit.

    *Pro-Tip* Not necessary, BUT, if you take a thumbtack, and pierce the shell at the bottom of the egg, you won't get the little air bubble dent in the white, and if you keep the eggs moving in the pot for the first couple min the yolks will stay in the center.

  • Toppings, so many toppings.

    There is no right or wrong to this, if you enjoy it that is all that matters.  For this one, I went with quick pickled carrot & ginger, green onions (tips and tails), crispy garlic chips, 6min eggs, chili oil, cilantro and a squeeze of lime.

Apple Cider Doughnut Cupcakes

Inspired by the Cider Doughnuts of Front Royal

Incredibly easy, super tasty and very versatile for more than just cupcakes.  The Icing is a brown sugar vanilla buttercream.

  • This one is a keeper.

    To make this super simple, I'll suggest store bought yellow cake mix as the base.  If you have a yellow cake base recipe that you prefer, go for it, just sub out the wet for what I'm doing.
    1 box yellow cake mix.  1 cup apple cider.  1/2 cup applesauce.  2T brown sugar.  1T cinnamon.  1t vanilla extract.  3 eggs. That's it. A dd the wet to the dry, mix and either pan into cupcake molds, a loaf pan or 10inch bundt pan.

  • Icing...or not?

    You can really just dust these with a mix of granulated sugar and cinnamon, a la cinnamon toast style, OR, you can make a butter cream with unsalted butter, powdered sugar, a little heavy cream and vanilla extract.   Mix in some cinnamon for a little more spice, and top with raw sugar.

Leek & Potato Soup

The end to the "Weeks of Leeks" Challenge

Very easy, rich and filling. Great for a lunch or dinner.  Some good crusty bread on the side doesn't hurt either.

  • Gotta' Go Soup

    Like a lot of great soups, this is the result of ingredients that had to go.
    Start by sweating down 3 large leeks and 4 cloves of minced garlic over medium heat in about 1T of butter, and 1T of olive oil...salt and pepper to taste.  Should take about 10min, you want them very tender. Add a Bay Leaf here if you've got it, if not, no big whoop.
    Into this add about 2lbs of potatoes, large diced.  I used Russet Potatoes.  Cover with low sodium veggie (for a vegetarian option) OR low sodium chicken stock.  Bring to simmer and let go until potatoes are tender, about 12min or so.  Remove from heat.
    Using an immersion blender, zip up the mix until nice and smooth.  Put back on heat, bring to simmer and add about 3 sprigs worth of fresh thyme, then finish with about 1c of heavy cream and blend thoroughly.

  • To Top or Not

    There are few thing that bacon can't make better.  So I opt for bacon. Crispy, well rendered, coarsely chopped bacon. A little drizzle of heavy cream or good quality olive oil is also a nice touch to finish if you'd like to keep it vegetarian.


MONTHLY RECIPE


SIGNATURE SAUCES

Some of the J.ONO creations for retail.
Limited quantities but can produce for bulk orders upon request.
Click the SHOP button below to be taken to the retail store.

Perfect for marinades, as a dip or sauce, you can't go wrong with this tropical blend of spices and island flavors. Sweet with heat it's great for chicken, beef, pork and seafood.

Available in a 16oz. Bottle              

$10

Inspired by the spicy fills of Ginger Baker, this signature bacon-infused BBQ sauce accented with a savory pop of light and refreshing ginger that hits all the right notes.

Available in a 16oz. Bottle          

$10

Thoughts, Writings & Ramblings

Jono Kenyon


Let the Journey Be the Professor.
Live a Good Story.

Originally from Hamilton, Bermuda, I spent my younger years in Virginia Beach. Bored with conventional schooling, I forged my own path using the culinary arts as a vehicle to take me all over the globe. 

After two+ decades of being a Chef, I decided to expand my horizons into the world of different arts. Photography has led to another world of creation, coupled with technical capabilities to build a vision, from the ground up.

Having settled just outside of DC, where I work full time as a Chef/Corporate Support Manager, I am in a position that allows me time to focus on hobbies a bit more, and I try to make the most out of this amazingly diverse and action-filled area.

When I'm not working, I am busy trying to live a good story. I love to travel, experience as much as I can, and really enjoy good music, great food and even better people. I've been from Amsterdam to Honolulu and many places in between, and I'm always ready for the next adventure. The world is a wonderful place, and the more I experience, the more I realize we have far more in common, than we do different.

I have a wonderful woman in my life to whom I feel I owe so very much. She keeps me grounded, is the yin to my yang, and the love of my life. Also, she puts up with me and my documentation of all our adventures. She's my best friend, my partner in crime, and the best travel buddy a guy could ask for. We're engaged after 8 years, and look forward to many more years together. I love you, Dana!

When you change the way you see the world, the world you see will change.