Audi

Pan Roasted Sea Bass, Olive Vignette and Micro Greens | 1 Comment
From BBQ Shrimp with French Bread, Aired on Wed 4/27
Chef Jeff Henderson, Seafood, Audi, Bass
Instructions

WHAT TO DO | Sea Bass

1.     Drizzle fish with lemon juice and season thoroughly with salt and pepper, set aside.

2.      Heat oil in a large nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add chicken stock and garlic.

3.     Reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork.

4.     Remove fish from skillet; set aside. Pour olive vinaigrette on base of plate and place fish atop. Garnish with micro greens.

WHAT TO DO | Vinaigrette

1. In a small bowl, combine olives, red onion, mustard, red wine vinegar, honey, garlic, parsley, kosher salt and pepper and lemon juice. Whisk to combine.

2. Stream in extra virgin olive oil. Continue whisking until thoroughly combined. 

Ingredients
  • Juice from ½ Mayer lemon
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 6oz. filets of Chilean sea bass or stripe bass
  • ½ cup low sodium chicken stock
  • 1 tablespoon fresh garlic, minced
  • 1 cup chicken stock
  • ¼ cup select micro greens
  • ¼ cup pitted Spanish or Greek olives, sliced
  • 2 tablespoons red onions, finely chopped
  • 1 ½ tablespoons honey mustard
  • 3 ½ tablespoons red wine vinegar
  • 2 teaspoons raw honey
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • Kosher salt and fresh cracked pepper to taste
  • Juice from 1 Mayer lemon
  • 8 tablespoons fine extra virgin olive oil
Instructions

WHAT TO DO

1.)   In a medium bowl, season the shrimp with the creole seasoning. Set aside.

2.)   Heat canola oil in a large pan over medium-high heat. Once the pan is hot, toss in the garlic and sauté until fragrant. Add the shrimp to the pan, and cook until bright pink, about 1 minute.

3.)    Remove shrimp from pan with a slotted spoon. Place on a plate and set aside. Pour the beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bay leaves, and peppercorns into pan; bring to a simmer. Cook sauce for about 15 minutes or until slightly thickened

4.)   Whisk the cubes of butter into the sauce. Once butter has melted, add the shrimp and cook for about 2 minutes. Serve shrimp and sauce in bowls with crusty bread for dipping.

Ingredients
  • 1 ½ lbs. large shrimp, peeled and deveined
  • 2 tablespoons creole seasoning
  • 2 tablespoons canola oil
  • 1 tablespoon fresh garlic, minced
  • ½ cup Red Strip beer
  • Juice from one Lemon
  • 6 oz. clam juice
  • 3 tablespoons Crystal hot sauce
  • 1/3 cup Worcestershire sauce
  • 2 dried bay leaves
  • 3 tablespoons sweet-smoked barbecue sauce, ready made (optional)
  • 1 teaspoon whole black peppercorns
  • ½ stick unsalted cold butter, cut into cubes
  • 1 French loaf bread
Instructions

WHAT TO DO

1.    Wash lettuce leaves and dry with paper towel. Set aside.

2.    In a very hot large heavy skillet or wok, add olive oil, chilies, garlic and ginger. Sauté until caramelized.

3.    Add diced chicken to pan and cook for 2-3 minute.  Add soy sauce, hoisin, water chestnuts, cashews and lime juice.  Cook for an about 1 minute.

4.    Remove from heat and toss in coriander, Thai basil, scallions and bean sprouts.  Spoon mixture into center of lettuce cups and serve.

 

Ingredients
  • 6 iceberg lettuce leaves
  • Dash of olive oil
  • 2 Thai chili’s, mild and thinly sliced
  • 2 garlic cloves, finely chopped
  • ½ tablespoon fresh ginger, finely chopped
  • 2 cups ready made chicken, skin removed and chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon hoisin sauce
  • ½ cup water chestnuts, chopped roughly
  • ½ cup toasted chestnuts, crushed
  • ¼ cup bean sprouts
  • ½ lime, juiced
  • 1 bunch Thai basil leaves, julienne
  • 2 scallions, cut on the bias

The Audi Show

Chef Jeff puts the pedal to metal at the Audi Quattro Café in Charlotte North Carolina. Tune in and test drive the recipes for Pan Seared Chilean Sea Bass, low calorie Thai Chicken Lettuce Wraps and mouthwatering BBQ Creole Shrimp.

The Back Story

Mothers BBQ Shrimp with Crusty French Bread

WHAT YOU NEED

1 ½ lbs. large shrimp, peeled and deveined

2 tablespoons creole seasoning

2 tablespoons canola oil

1 tablespoon fresh garlic, minced

½ cup Red Strip beer

Juice from one Lemon

6 oz. clam juice

3 tablespoons Crystal hot sauce

1/3 cup Worcestershire sauce

2 dried bay leaves

3 tablespoons sweet-smoked barbecue sauce, ready made (optional)

1 teaspoon whole black peppercorns

½ stick unsalted cold butter, cut into cubes

1 French loaf bread

 

WHAT TO DO

1.)   In a medium bowl, season the shrimp with the creole seasoning. Set aside.

2.)   Heat canola oil in a large pan over medium-high heat. Once the pan is hot, toss in the garlic and sauté until fragrant. Add the shrimp to the pan, and cook until bright pink, about 1 minute.

3.)    Remove shrimp from pan with a slotted spoon. Place on a plate and set aside. Pour the beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bay leaves, and peppercorns into pan; bring to a simmer. Cook sauce for about 15 minutes or until slightly thickened.

4.)   Whisk the cubes of butter into the sauce. Once butter has melted, add the shrimp and cook for about 2 minutes. Serve shrimp and sauce in bowls with crusty bread for dipping.

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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