Tenafly Guy

You don't know Jack Hexum!

Jack the Gourmet!


Jack and Eric's Chicken Artichoke Recipe

Take four chicken breasts de-boned.  Cut into bite sized pieces.  Batter with 2 eggs and a cup and a half of milk.  Salt and pepper chicken.  Fry in butter (two sticks) and drain on a paper towel.  In leftover butter add two cans of artichokes quartered.  Add two teaspoons of oregano, and one quarter cup of Romano cheese.  Put in chicken and one cup of water.  Let simmer 5 minutes.  Serve over fettuccine, and sprinkle lightly with bread crumbs.

Editor's note:  This recipe is written exactly the way it was presented on the Internet.  I personally found the recipe to be a bit odd, and it didn't turn out well.  I don't know if it's the recipe itself, or if it was originally copied wrong.  Does anyone have an original copy of the recipe and can check it for us?  One day I will try to see if I can rework it into a recipe that works.  If anyone else has different results, or changes it for the better, please send me a note, and tell me about it.  We may feature your improved recipe on our site! -KC

Alternative: I make delicious cutlets all the time by dipping it in the batter above, then coating them lightly with bread crumbs, salt and pepper (seasoned or use your own seasoning). Fry the chicken separate from the artichokes. Simmer the artichokes, butter, oregano and Romano cheese with a little less water. When that's done, serve everything over fettuccine or even my favorite, penne pasta. Or... you could still add the chicken to the artichokes, letting the water evaporate more, sprinkle the bread crumbs while it's simmering so that it's cooked along with it. As kids when we were hungry for a snack we would sometimes fry up breadcrumbs with a little butter by itself and enjoy. Not the healthiest thing in the world and not to be eaten all the time, but It's so tasty if you're on a budget. -Voyager G.

Hexum's Berry Blueberry Pie
  • 4 cups fresh blueberries, washed and drained, OR 4 cups frozen dry-packed blueberries, thawed
  • 3/4 cups cold water
  • 5 tablespoons flour
  • Pinch salt
  • 1 cup sugar
  • 1 (10-inch) pie shell, baked, homemade OR prepared
  • Whipped cream OR whipped topping

Wash and drain blueberries. Mix together 1/4 cup cold water, flour and salt to make a smooth paste. Bring 1 cup blueberries, sugar and remaining 1/2 water to a boil. When boiling, add flour paste; stir until thickened. Remove from heat and cool.

When cooled, add remaining 3 cups blueberries. Turn into baked and cooled pie shell. Refrigerate. When ready to serve, garnish with whipped cream. Makes 6 servings.

This beautiful pie can also be made with a hind of cinnamon or nutmeg added to the blueberry mix.

Photo compliments of Voyager G!

Hexum's Alabama Banana Flyer
  • 1/2 cup half-and-half
  • 1/2 cup whipping cream OR plain yogurt
  • 2 medium ripe bananas OR 1/2 cup peanut butter
  • 1/4 cup protein powder supplement (available at health food stores)
  • 1 to 2 tablespoons granola
  • 1 to 3 tablespoons honey
  • 1 cup fresh blueberries
  • 1/4 cup raisins (optional)
  • Dash nutmeg
  • 2 cups ice cubes

Combine all ingredients, except ice cubs, in order listed in blender container or food processor.
Blend until smooth. Add ice cubes, 1 cup at a time, blending until smooth after each addition. Makes 2 servings.

Editor's Note: Not only does this make a delicious drink as is, but it also makes for a great base for other flavored smoothies.  I use the half and half, whipped cream, yogurt and ice as the base, then add in my own choices of fruits: strawberries, blueberries, mixed berries, peaches, bananas, mangoes, etc., the sky's the limit.  For the protein powder, I have used Carnation Instant Breakfast, which adds plenty of vitamins and minerals.  For those of you that throw caution to the wind, toss in a raw egg too (I have farm fresh eggs, so I'm safe!)  Play around with it, and send me a note telling me what your creations are! -KC


Watch Jack make the Alabama Banana Flyer on The Morning Show with Regis Philbin!

More recipes

Jack was notoriously known for not knowing how to cook very well.  In fact, he charmed his way into a few home cooked meals from some of his female friends!  As far as is known, these three recipes are all that are attributed to Jack.  So we decided to add a few in his honor, of some of his favorite foods.  We hope you enjoy them!

Popeyes Chicken
  • 6 cups vegetable oil
  • 2/3 cup all purpose flour
  • 1 tablespoon salt
  • 2 tablespoons white pepper
  • 1 teaspoon cayenne pepper
  • 2 teaspoons paprika
  • 3 eggs
  • 1 frying chicken with skin, cut up
Heat oil over medium heat in a deep frying or in a wide deep pan on the stove.  
In a large, shallow bowl, combine flour, salt, peppers and paprika. Break the eggs into a separate shallow bowl and beat until blended.
Dip each piece of chicken into the eggs, then coat generously with the flour mixture.
Check the oil by dropping in a pinch of the flour mixture.  If the oil bubbles rapidly around the flour, it is ready.
Drop each piece into the hot oil and fry for 15-25 minutes, or until it is a dark, golden brown.
Remove the chicken to paper towels or a rack to drain.
*makes 8 pieces
Max's Ultimate Cheesecake

For the crust:

  • 1 ½ cups graham cracker crumbs
  • 2 tablespoons sugar
  • ¼ cup (1/2 stick) butter or margarine, melted

For the filling:

  • 5 packages (8 oz ea) cream cheese, softened
  • 1 1/3 cups sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • ½ cup sour cream
  • 2 teaspoons finely grated lemon peel
  • 1 ½ teaspoons vanilla extract

For the topping:

  • 1 egg white
  • 1 tablespoon sugar
  • ½ cup sour cream
  • ½ cup raspberry preserves
  • ½ cup apricot preserves
  • 1 cup assorted fresh fruit, cut up 

Preparing the crust:

In a medium bowl, combine graham cracker crumbs and sugar,  Add melted butter; stir to combine. Press crumb mixture into a 9-inch springform pan.  Chill 30 minutes.

Make the filling:

Preheat oven to 325 degrees. 

In a large bowl, using an electric mixer set on medium speed, beat cream cheese for 2 minutes; add sugar. Gradually add flour; mix until combined.  On low speed, beat in eggs, one at a time, until just blended.

Add sour cream, lemon peel and vanilla; beat until just blended.  Pour into crust.  Bake for 1 hour 15 minutes.  Remove cake from oven; cool for 15 minutes.

Meanwhile, beat egg white until frothy; add sugar and beat until soft peaks form.  Fold in sour cream until blended.  Spread on top of cake.

Return cake to oven; bake until topping is set, not browned, about 20 minutes.  Turn off oven; let cheesecake sit for 1 hour with oven door ajar.  Place cake on wire rack to cool completely.

Make the topping:

Using tip of a knife, score a “ying-yang” design on top of cheesecake.

Place preserves in microwave-safe bowls.  Microwave on HIGH until preserves are thin, about 45 seconds. Spoon preserves onto each half of design.  With a back of spoon, spread preserves to fill each section.

Arrange fruit on top of cheesecake.  Chill until ready to serve.

The preserves can be changed up, use whatever kind you prefer. You can also vary the fruit added on top: strawberries, pineapple, peaches, kiwi fruit, grapes, raspberries, etc.  For a fruit ring design, arrange fruit in a concentric ring around the cake.  Start with peach slices, followed by overlapping pineapple, kiwi fruit and grapes.  Or for a chrysanthemum blossom design, overlap mandarin orange sections around cake and put a mound of fresh raspberries in the center.

Editor's note:  This cheesecake recipe is so good, it has been auctioned off for charity a few times, with the audience members actually “fighting” over who would win, it’s that good.  We like to think Jack would’ve been crazy for this cheesecake! -KC



Here is a pic of the cheesecake Max made for this past Thanksgiving, showing you another way to prepare the fruit top.  Two different types of preserves: apricot/pineapple and mixed berry.  Then he used strawberries, kiwi fruit and pineapple.  It was a smash hit!








Nana B's Pizza Pie
  • 1 lb of pizza or bread dough (usually found in the supermarket freezer section) thawed
  • 1 jar Prego spaghetti sauce (your choice of flavor)
  • 1 cup Parmesan cheese
  • 6 oz shredded mozzarella cheese
  • 1 tsp oregano
  • Olive oil
  • Assorted pizza toppings, to taste

Preheat oven to 400 degrees.

Put one tsp olive oil on surface and work dough into a pizza circle, you can use a pizza pie pan.  Spread sauce onto dough, spread cheeses on top.  Sprinkle oregano on top of cheese and drizzle with olive oil.  Add other assorted pizza toppings according to your preferences.  Bake for 25-30 minutes or until crust is golden brown.  Cut pizza into slices and serve hot. 

"Pizza is one of my favorite foods," Jack says, "and New York definitely has the best pizza anywhere."  Well, Jack, this recipe came from one of your fans that was raised in New Jersey, not far from where you grew up.  Is that close enough for ya? Winky

Editor's Note:  Does anyone know what type of pizza Jack liked?  We'd love to hear about it! We do know he used his "Jersey" and referred to it as a "Pizza Pie."  What I want to know is if he folded his slices in half!  Email me if you know the answer to this question, so we can post it for our readers!

Another note:  I experimented with making a roasted garlic chicken mushroom version of this recipe, and it was to die for.  I can post the recipe if anyone wants. -KC

Veronica Bliss's Chili with Beans (KC's recipe)


  • 1 1/2 pounds ground beef
  • 2 medium white onions, chopped
  • 1 cup diced celery
  • 5 tsp. chopped garlic
  • 6 oz. tomato paste
  • 1 14.5 oz. can chopped tomatoes
  • 15 oz. can tomato sauce
  • 2 cups beef stock
  • 2 cans red kidney beans
  • 1 bunch fresh basil leaves, chopped
  • salt and pepper
  • 4 tbsp. chili powder
  • Dash cayenne pepper
  • ½ tsp. ground oregano
  • ¼ tsp. ground sage
  • ¼ tsp. ground thyme
  • 1 tsp garlic powder
  • 1 tsp. onion powder
  • 2 tbsp. ground cumin
  • 1/2 tsp. brown sugar

Heat 2 tbsp. olive oil over medium-high heat and brown the meat in a large saucepan.  Season with salt and pepper.  Add onions, garlic, and celery and saute for 10 minutes.  Add more salt and pepper to taste.  Add all of the spices, stir into the mix and cook for two minutes.  Add all of the remaining ingredients, except the beans and stir in more salt and pepper.  Cover pot and cook on low heat, stirring occasionally for 1 hour.*  Check the taste and add seasonings as necessary.  Cook, uncovered for 45 minutes.  Add the kidney beans, stir in and cook for 15 minutes.  Serve. 

*At this point I put in a crock pot and let it simmer for several hours, to allow the spices to blend together.  This chili doesn't pack a lot of heat.  If you want extra hot chili, pour in hot sauce to taste.  There is just enough cayenne pepper in this to add flavor, but that step can omitted without altering the recipe.

Editors note:  This makes a great chili dog, with an assortment of toppings like shredded cheese and chopped onions.  When making hot dogs, I make sure they are 100% beef, I think they have a much better flavor to them.  Ball Park bun length dogs are good.  Then I steam them instead of boiling them.  You can put them in a standard veggie steamer and stem them for about 20 minutes.  It makes them very juicy and flavorful.  Voyager G says she prefers them to be either grilled or fried! 

Be sure to wash down that chili dog with an ice cold soda, like Jack did!


More Cooking with Jack!

Jack stopped by the AM/LA TV show to show them how to make the ultimate Burbank Bachelor's Breakfast.  What he cooks is, well, unbelievable!  Take a look for yourself:


Believe it or not, my family and I took a crack at making what Jack did, and the results are surprising. Check it out here: AM LA Breakfast!

WARNING:  If you decide to take this recipe on yourself, do not try the toast on a fork step at home.  If you are of the male persuasion, you will likely burn the hair off your knuckles, and that's no way to impress a date with your cooking skills: the smell of burnt hair wafting through your kitchen!  -KC