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French Quarter chicken at Jose Tejas restaurant in Woodbridge

fjc1z1 Oct 20, 2013 02:06 PM

Any suggestions what is in the lemon pepper sauce on the French Quarter chicken at Jose Tejas. Obviously lemon and pepper but does anyone have any thoughts. I enjoy the meal but hate the lines
Thank you

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    ELA RE: fjc1z1 Oct 23, 2013 08:56 AM

    I haven't seen any of these around since the one in Paramus closed. Any luck here?

    10 Replies
    1. re: ELA
      fourunder RE: ELA Oct 23, 2013 09:46 AM

      There's one in Fairfield on Route 46 by Willowbrook Mall.

      Never having the dish....I would surmise it's Lemon Pepper added to a Bechamel (White Sauce)....or cream.

      I've had their Cajun Pasta and that's how they make it.....Cayenne Pepper added.

      1. re: fourunder
        ELA RE: fourunder Oct 23, 2013 10:03 AM

        I thought there was one out there. Kind of remembered it but wasn't sure.

        We would go to the one in Paramus for a change of pace/scenery. More the American version of Tex-Mex. Simple, basic, edible, LOL.

        1. re: ELA
          fourunder RE: ELA Oct 23, 2013 10:11 AM

          My memory is suspect....but the one in Paramus must have closed 10-12 years ago due to fire. Houlihan's has been in the location for some time now.

          Jose Teja's used to be incredibly cheap I can recall a healthy portion of of Baked Scrod for 6.95....and most offerings under $10.... pretty good chips and salsa to boot.

          Does anyone remember the Moonraker?

          1. re: fourunder
            ELA RE: fourunder Oct 23, 2013 10:31 AM

            Yes...ironically though, it wasn't originally a fire. The place closed down due to some other issues, and while it was closed -- the fire occurred.

            I was actually there the day they closed the place and it closed in the middle of lunch service. Kind of a crazy scene.

            1. re: ELA
              fourunder RE: ELA Oct 23, 2013 10:38 AM

              interesting....I seem to recall it was in the exhaust system

              1. re: fourunder
                ELA RE: fourunder Oct 23, 2013 10:50 AM

                Exhuast, AC/Heating, something like that...more details to follow...gotta run to a meeting.

                1. re: fourunder
                  ELA RE: fourunder Oct 23, 2013 01:52 PM

                  So...yes, it was the exhaust, heating/AC or something like that. All of a sudden there were bugs all over the place and it appeared they were coming from the vents.

                  It was really crazy. All of a sudden, in the middle of lunch, they just closed the restaurant. It happened very quickly. I don't believe the place ever re-opened and I don't remember how long after it was closed that the fire happened.

                2. re: ELA
                  jrvedivici RE: ELA Oct 23, 2013 10:39 AM

                  Hello my name is Junior and I will be your server, let me start with today's lunch specials;

                  Today we have,

                  {manager walks up whispers in my ear}

                  Ok thank you very much you need to leave now we are closing.

                  Seriously? Like that?

            2. re: fourunder
              fjc1z1 RE: fourunder Oct 23, 2013 10:07 AM

              Dumb question why not use lemon juice and pepper? Why use lemon pepper?

              1. re: fjc1z1
                fourunder RE: fjc1z1 Oct 23, 2013 10:14 AM

                lemon juice would curdle the cream or white sauce.

          2. Curlz RE: fjc1z1 Oct 23, 2013 09:54 AM

            Have you checked their website or emailed to ask if they would share the recipe?

            1 Reply
            1. re: Curlz
              fjc1z1 RE: Curlz Oct 23, 2013 10:04 AM

              I checked the website but there is no contact info or email address

            2. jrvedivici RE: fjc1z1 Oct 23, 2013 10:06 AM

              I never knew there was one up north, the Woodbridge location is the original correct?

              1. t
                tampablueman RE: fjc1z1 May 10, 2014 08:14 PM

                Chicken, Lemon-Pepper, Border Cafe's

                4 chicken breasts, boneless, skinless, trimmed and pounded to ¼ inch thickness (8 ounces each)
                ½ cup Italian salad dressing
                1 tablespoons plus ½ teaspoon freshly ground black pepper
                1 plus ½ lemon
                3 eggs
                ¾ cup King Arthur flour
                ¼ cup olive oil
                ½ cup dry white wine
                1 tablespoon garlic
                1/2 cup cream


                Place the pounded chicken breasts and the Italian salad dressing in a large, resealable plastic bag. Seal bag and shake to coat. Marinate for a minimum of 30 minutes and up to 2 hours.

                Drain off the excess dressing and place chicken on a large plate. Sprinkle the chicken with salt and pepper. Squeeze the lemon over both sides of the chicken breasts.

                Make an egg wash by mixing the egg with the milk.

                In a large skillet over medium heat, heat the oil.

                Dip the chicken breasts first in the flour and then into the egg wash.

                Add the chicken to the skillet and cook for approximately 3-4 minutes on each side, or until done. Remove the chicken and keep warm in an oven set at 200 degrees.

                In the same pan, add the wine and let it simmer until it is reduced by half. Then add the garlic, the tablespoon of pepper, the cream and the juice of the 1/2 lemon. Heat this mixture over medium heat until it is reduced by half, scraping the sides of the pan frequently to prevent burning.

                Place the chicken on a warm plate and cover with the lemon-pepper sauce.

                Serve with rice or pasta or jambalaya.

                1. t
                  tampablueman RE: fjc1z1 May 10, 2014 08:19 PM

                  Anyone have the recipe for Border Cafe / Jose Tejas - Catfish New Orleans? It's "a large fresh fillet of catfish, royally seasoned, deep friend with a shrimp and fresh basil cream sauce. Served with Jamabalaya."

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