Brookshires

Instructions

Great for topping on burgers, sausages, and Chef Jeff's Turkey Sausage Fajitas

Method for Mustard Vinaigrette

-       Add all ingredients together in a bowl and slowly whisk in the extra virgin olive oil. 

 

Ingredients
  • 1 tablespoon yellow mustard powder
  • 2 tablespoon mustard seed crushed
  • 2 tablespoon apple cider vinegar
  • 1 cup olive oil
  • ½ cup cold water
  • 2 tablespoon chive sliced
  • 1 teaspoon salt
  • Pinch cayenne pepper
Instructions

Method

-       Heat 2 tablespoons of olive oil in cast iron skillet over medium high heat

-       Add poblano pepper, sun dried tomatoes, roasted corn, okra, cilantro and garlic and sauté for 2-3 minutes and set aside

-       Season the scallops with salt, pepper and Cajun seasonings

-       Heat remaining olive in cast iron skillet over high heat and sear the scallops for 2 minutes per side

-       Place scallops on top of vegetable mix on a plate

-       Lightly coat scallops with barbeque sauce and squeeze lemon over plate

Ingredients
  • 6 Diver scallops
  • 1 cup roasted Poblano chopped
  • 4 tablespoons olive oil
  • ¼ cup sun dried tomatoes
  • 1 cup roasted corn
  • 1 tablespoon cilantro chopped
  • 1 cup okra sliced
  • ¼ cup barbeque sauce
  • 1 lemon
  • Dash salt
  • Dash black pepper
  • Dash Cajun seasoning
Instructions

Method For Turkey Sausage

- Heat cast iron skillet over med-high heat and add olive oil

- Add onions, bell pepper and turkey sausage and cook for 2-4 minutes

- Add sun dried tomatoes, caramelized onions and tomato and cook for 2-3 minutes

- Add cilantro

- Stir all together and add to corn tortilla

- Top fajitas with Mustard Vinaigrette

Ingredients
  • Smoked Turkey Sausage
  • 2 tablespoon olive oil
  • 1 green bell pepper sliced
  • 1 cup caramelized onions- premade
  • 1 ½ onions sliced
  • ¼ cup sun dried tomatoes
  • ¼ cup cilantro
  • 1 tomato chopped
  • 4 corn tortillas
Instructions

Method

-       Place the ground turkey, green bell peppers, onions, Cajun seasoning, salt and pepper and form into 2 patties

-       Heat olive oil in cast iron skillet over medium high heat

-       Add turkey patties to skillet and cook for 6 minutes on each side

-       Add mozzarella and cheddar cheese to patties for last 2 minutes of cooking time to melt

-       Toast the hamburger buns in skillet for 1 minute

-       Spread reduced fat mayonnaise on buns

-       Place turkey patties on bun and top with avocado and tomatoes

Ingredients
  • 1 lb ground lean turkey
  • 1 green bell pepper chopped
  • 2 sliced reduce fat mozzarella cheese
  • 2 slices of reduced fat cheddar cheese
  • 2 tablespoon olive oil
  • ½ onion diced
  • 1 tomatoe sliced
  • 1 avocado sliced
  • ½ teaspoon Cajun seasoning
  • 1 tablespoon reduced fat mayonnaise
  • salt to taste
  • black pepper to taste
  • 2 hamburger buns
The Back Story

Method

-       Place the ground turkey, green bell peppers, onions, Cajun seasoning, salt and pepper and form into 2 patties

-       Heat olive oil in cast iron skillet over medium high heat

-       Add turkey patties to skillet and cook for 6 minutes on each side

-       Add mozzarella and cheddar cheese to patties for last 2 minutes of cooking time to melt

-       Toast the hamburger buns in skillet for 1 minute

-       Spread reduced fat mayonnaise on buns

-       Place turkey patties on bun and top with avocado and tomatoes

For Complete Recipe List for Turkey Burger CLICK HERE 

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)

Chef Michael Brady | @FreshiesTweet

Chef Michael Brady believes in “paying it forward.” And because he was trained by some of the best culinary experts in the country, the people of East Texas are in for a real treat.

“Most of my career has been spent in restaurants and vineyards, and I’m excited to bring that experience to FRESH. We offer our customers the best prepared foods to bring home and serve with pride to their own family – without the overhead costs of a fancy restaurant.”

What makes Chef... (full profile)

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