Crystal Hot Sauce Glazed Flounder
Crystal Redux , Chef Jeff Henderson, Crystal Hot Sauce , Aired on Fri 4/22
Crystal Hot Sauce
The Back Story
WHAT YOU NEED
3 fillets flounder
2 teaspoons creole seasoning
3 tablespoons Crystal hot sauce butter (see recipe)
Crystal hot sauce butter:
4 tablespoons (½ stick) unsalted butter, room temperature
Crystal hot sauce
1 ½ tablespoons white vinegar
1 teaspoon crystal Worcestershire sauce
1 teaspoon garlic powder
1 nice pinch Kosher salt to taste
WHAT TO DO
Hot Sauce Butter:
1. In a small to medium heavy bottom sauce pan, on medium heat, add all ingredients to pan. Stir all ingredients thoroughly until sauce become smooth.
2. Remove sauce from heat. Use to brush on fish or meat before a grill off or toss some wings in it for game day.
1. Sprinkle fish fillets with creole seasoning. Brush flounder with hot sauce butter on both sides; set aside.
2. Heat a grill pan on medium heat. Place fish in pan and cook on each side for about 3 minutes or until fish is golden brown and tender.
3. Place fish atop creamed cabbage and potatoes.
Creamed Cabbage and Potatoes
WHAT YOU NEED
1 tablespoon butter
½ head chopped savoy cabbage
1 cup parboiled creamer potatoes
1/2 cup finely chopped peeled russet potatoes
½ cup heavy cream
Fresh ground black pepper
WHAT TO DO
1. Melt butter in large cast iron skillet over medium-high heat. Add cabbage and stir until cabbage wilts, about 3-5 minutes. Stir in potatoes.
2. Lower heat to medium. Add cream and simmer until vegetables are tender and cream is reduced, stir occasionally for about 10 minutes. Season to taste with salt and pepper. Serve with flounder.
Meet the Guest Stars
Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)
Great flavors were born on Tchoupitoulas Street back in 1923. The story of Louisiana’s favorite hot sauce begins in the early 1920s, when Alvin Baumer borrowed some cash from his future father-in-law to purchase “Mill’s Fruit Products,” a small sno-ball syrup company in New Orleans (sno-balls are a summer treat made with shaved ice). Included in the sale was a recipe for a hot sauce made with cayenne peppers, called Crystal Pure Louisiana Hot Sauce. The name still holds true... (full profile)