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Here are some simple ways to perfect your flavor and ingredient combinations.
Use some of my favorite pairings to architect your flavor!

Chef Judson Todd Allen’s Favorite Flavor Combinations

  • Thai Infused Vegetarian Chilli

    Thai 1  +   Thai 2  +  Thai 3 +  Thai 4  +  Thai 5  +  Thai 6

    Thai Infused Vegetarian Chilli

    (Sure I was a bit apprehensive about creating a vegetarian version of this nostalgic one-pot wonder.  Like many, I was raised on large bowls of beef chili, which was the ultimate comfort dish. Now, it’s all about eating healthier, while keeping the powerhouse flavor that provides that exciting eating experience.  The richness of the fresh tomatoes in tandem with the sweetness of the roasted corn and pineapple, slight flavorful heat from the hot sauce and ginger and a heartiness of the beans, this dish is truly a party in your mouth.)

    Thia Chili

    Serving Size- 8-10 servings
    Prep Time – 15 minutes
    Cook Time – 35-45 minutes


    • 3 (15 oz) cans tomato sauce (thicker consistency)
    • 1 (15oz) can diced tomatoes
    • 1 cup corn
    • 1 green pepper, chopped
    • 1 red pepper, chopped
    • 1 yellow onion (small-medium), chopped
    • 4 garlic cloves, minced
    • ½ teaspoon ginger root, minced
    • 2 (15 oz) can black beans
    • 3 tablespoons JTA’s Chef Blend Hot Sauce
    • 1/3 cup – crushed pineapple in juice
    • 2 tablespoons olive oil
    • 1 packet, chilli spice mix (low or no sodium)
    • 2 tablespoons rice wine vinegar
    • 1 teaspoon lime juice


    In a large stock-pot or slow cooker, add olive oil, garlic, ginger and spices and heat for one minute on medium temperature; do not burn the garlic.  Next add onions, red and green peppers.  You want to sweat these until soft.

    Add tomato sauce, diced tomatoes, lime juice, rice wine vinegar and Chef Blend Hot Sauce.  Stir and let simmer for 2 to 3 minutes.  Add your beans, corn and pineapple.   Stir and let sit on a medium heat for another 2 to 3 minutes.

    Finally, bring temperature down to simmer on a low heat.

    Ladle your chili into a bowl and garnish with avocado slice, cilantro and sweet potato chips.

  • Fresh Creamy Roasted Tomato and Red Pepper Angel Hair Pasta with Roasted Garlic and Mushroom

    Red Pepper 1  +   Red Pepper 2 +   Red Pepper 3  +  Thai 3 +

    Red Pepper 4  + Red Pepper 5  + Red Pepper 6  +  Red Pepper 7  +  Red Pepper 8

    Fresh Creamy Roasted Tomato and Red Pepper Angel Hair Pasta with Roasted Garlic and Mushroom

    (This rich and creamy pasta sauce packs mouth-tantalizing flavor without all of the unwanted sodium, fat and calories. This unique play on an Italian staple will satisfy your “guiltless” pleasure!)

    Roasted Pepper

    Serving Size- 8-10 servings
    Prep Time – 15 minutes
    Cook Time – 35-45 minutes


    • 1 lb fresh tomatoes
    • 1 can tomato sauce
    • 1 Tbs olive oil
    • 2 medium red pepper, seeded
    • 5 cloves fresh garlic
    • 1/3 cup non fat plain Greek yogurt
    • ¼ cup parmesan cheese
    • 4 tablespoons JTA’s Chef Blend Hot Sauce
    • 1 Tsp fresh lemon juice
    • 1/3 cup red wine
    • 1 lb fresh mushrooms, sliced
    • 1 lb angel hair pasta
    • 1 teaspoon onion powder
    • 1 Tbs dried parsley


    On a large sheet tray add your fresh tomatoes, red peppers cut in half and 4 cloves of garlic. Add 1 Tbs of oil to vegetables and combine to fully coat. Roast in a 375 degree oven for 35 minutes or until caramelized.

    Remove vegetables from oven and set aside roasted garlic. Drain flavored oil from the sheet tray and reserve in a small dish. In a blender, add roasted tomatoes and peppers, tomato sauce, 1 clove of garlic, lemon juice, hot sauce and onion powder. Blend ingredients. During the blending process slowly drizzle in the reserved olive oil. Continue blending until smooth.

    Pour sauce into a large stock-pot and bring to a simmer. Add red wine and stir. Next, add yogurt and parmesan cheese and stir to bring sauce to a creamy texture.

    Cut roasted garlic into thin slices and add to sauce along with mushrooms and dried parsley. Cook sauce for about 15 minutes.

    In a large stock-pot add water and bring to boil. Drop in pasta and cook for about 10 minutes or until Al dente.

    Add your cooked and drained pasta to the sauce and fully combine. Garnish with dried parsley.