Smoked Catfish with Grits

The Back Story

Catfish Ingredients

·      2 6-ounce filets of catfish

·      1 cup mesquite woodchips

 

Method

-      Smoke catfish filet for 15 minutes in a smoker with mesquite wood chips

-      Serve with grits and raw collard green salad

 

Grits Ingredients

·      3 cups chicken stock

·      1 cup instant grits

·      ½ yellow onion, diced

·      3 tablespoons reduced fat cheddar cheese

·      2 tablespoons bacon bits

·      1 tablespoon olive oil

·      1 tablespoon olive oil-butter blend

·      1 teaspoon garlic, minced

 

Method

-      In a pot, sauté bacon, onion and olive oil-butter blend

-      Add garlic

-      Add chicken stock, and bring to a simmer

-      Add in instant grits, and stir

-      Stir in cheddar cheese

 

 

Raw Collard Greens Salad

 

Ingredients

·      1 cup cherry tomatoes

·      ½ bunch collard greens, chopped

·      1 shallot, diced

·      1 lemon, juiced

·      2 tablespoons olive oil

·      1 tablespoon crystal

·      Pinch Cajun seasoning

·      Dash Crystal Hot Sauce

 

Method

-      Toss collard greens, shallots and cherry tomatoes together

-      Season greens with olive oil, Cajun spice and black pepper

-      Top with lemon juice and Crystal Hot Sauce

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

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)

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