Seared Yakitori Glazed Red Fish with Baby Bok Choy Sauté | 0 Comments
From Grilled Colossus Black Tiger Shrimp , Aired on Mon 6/27
Chef Jeff Henderson, New Orleans, Seafood, Cajun, fine dining


1. Preheat oven to 350 degrees.

2. Combine soy sauce, mirin, sake, sugar, pepper and juice from 1 lime in a large bowl; mix well and set aside. Score fish on skin side, season with salt and pepper to taste; dust with flour and set aside.

3. In a cast iron skillet on medium-high heat, add butter and olive oil. Place fish skin side down in skillet and sear on both sides until crispy. Remove fish from skillet and place on roasting dish.  Put fish in oven for about 10-12 minutes or until tender and flaky.

4. In the same cast iron skillet on medium-high heat add butter and olive oil. Add onions, carrots, serrano pepper and baby bok choy and sauté until vegetable are tender but still firm about 6-8 minutes. Add Yakitori mixture and stir until all ingredients are thoroughly mixed. Reduce Yakitori sauce by half and add honey. When sauce thickens, remove from heat.

5. Place vegetables on a platter top with fish. Spoon Yakitori sauce over fish and sprinkle with black sesame seeds. Garnish with lime and cilantro. 

  • 7 tbsp. dark soy sauce
  • 7 tbsp. mirin
  • 7 tbsp. sake
  • 2 tbsp. sugar
  • 1 serrano pepper, split
  • Juice from 1 lime
  • 2 filets of red fish
  • Kosher Salt
  • Fresh ground black pepper
  • 2 tbsp. all purpose flour for dusting
  • 1 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 1 tbsp. local honey
  • ½ yellow onion, diced
  • ¼ c. carrots, small diced
  • 1 serrano pepper, split
  • 3 baby bok choy, rough chopped
  • 1 lime, sliced in half
  • 2 cilantro sprigs
1. Add butter to large Dutch oven over medium-high heat. Add sausage, onions, peppers, and celery. Cook until vegetables are tender about 6-8 minutes. 
2. Add garlic and bay leaf to pot and cook until garlic becomes fragrant. Season vegetables with Cajun seasoning. Add tomato paste and mix well. Stir in rue and cook for about 3-5 minutes.
3. Slowly stir in chicken broth and stewed tomatoes. Reduce heat to a simmer and cook until mixture thickens, about 12-15 minutes. 
4. Add okra and chicken to pot and cook until okra has softened, about 20 minutes. Garnish with green onions.  Place rice in a bowl and top with gumbo. Add a dash of hot sauce and 
  • 3 tbsp. unsalted butter
  • 1 lb. spicy chicken sausage
  • 1 large onion, roughly chopped
  • 1 medium green bell pepper, roughly chopped
  • 1 medium red bell pepper, roughly chopped
  • 2 large celery stalks, roughly chopped
  • 1 tbsp. garlic, minced
  • 1 bay leaf
  • 1 tbsp. Cajun seasoning
  • 2 tbsp. tomato paste
  • 1 ½ c. ready made medium dark roux
  • 6 c. low sodium chicken broth
  • 1 small can stewed tomatoes
  • 2 c. fresh okra, sliced
  • 1 whole cooked rotisserie chicken, skin and meat removed
  • 4 green onions, chopped
  • 4-6 c. steamed white rice
  • 1 dash hot sauce (optional)
  • 1 loaf of New Orleans French bread


-      Heat olive oil in cast iron skillet over medium high heat and add Tasso ham, jalapeno, leeks and cook for 1 to 2 minutes

-      Season catfish with salt and Cajun seasoning

-      Add catfish to skillet to skillet and cook for 1 to 2 minutes

-      Take thyme, rosemary, parsley, scallion and tie together with a piece of twine and add “Sachet” to skillet

-      Add mussels, wine and reduce wine for 1 minute

-      Add chicken broth, clam juice the soup mix and steam on high for 2 to 3 minutes

-      Add cherry tomatoes and serve in bowl topped with parmesan cheese

  • ½ cup Tasso ham, cubed
  • 2 tablespoons olive oil
  • 2 teaspoons diced jalapeno
  • 3 tablespoons julienned leeks
  • 1 tablespoon Cajun spice
  • 1 teaspoon salt
  • 3 ounces catfish fillet
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 2 sprigs of parsley
  • 1 scallion stalk
  • 6-8 mussels
  • ¼ cup Riesling white wine
  • ¼ cup low sodium chicken broth
  • ½ cup clam juice
  • ¼ cup cherry tomatoes, whole
  • 3 tablespoons shredded parmesan cheese

Method For Salad

-      Heat grapeseed oil in a cast iron skillet over medium heat

-      Season shrimp with salt, pepper and Cajun spice to taste

-      Add shrimp to hot skillet and cook, stirring frequently

-      Once cooked through, remove shrimp from heat

-      In a bowl, combine mixed greens, okra, avocado, charred corn, cheese and shrimp

-      Toss with jalapeno vinaigrette


  • 2 cups baby gulf shrimp
  • 2 cups mixed greens
  • 1 cup chopped okra
  • ½ cup charred corn on the cobb
  • ½ avocado, sliced
  • 3 tablespoon grapeseed oil
  • 3 tablespoons queso cheese
  • 2 tablespoons jalapeno vinaigrette
  • 1 tablespoon chopped parsley or cilantro
  • Salt, pepper and Cajun spice to taste
Cajun Soft Shell Crab with Okra | 1 Comment
From Carrot Cake Trifle, Aired on Tue 10/14
Chef Jeff Henderson, Crab, Cajun, Dominique’s


-      Heat up a skillet and add 2 tablespoons butter and okra

-      Cook okra for about 5-7 minutes

-      Mix in ¼ tablespoon of Cajun spice and set okra aside

-      In a Dutch oven bring 2 tablespoons of olive oil up the temperature and add the holy trinity

-      Add the garlic and simmer until fragrant for about 2 minutes

-      Add the bacon and render out the fat for about 5 minutes

-      Add 3 tablespoons of butter and melt

-      Sprinkle 3 tablespoons of flour on top and mix with wooden spoon

-      Add the chicken broth, potatoes and saffron, then reduce the heat

-      Add the sautéed okra and corn to the chowder

-      Add the remaining Cajun spice and cook for about 15 minutes or until thick

-      Adjust the seasoning

  • 1 cup sliced okra
  • 2 tablespoons olive oil
  • 1 ½ cups holy trinity (diced onion, celery, green bell pepper)
  • 1 tablespoon minced garlic
  • ½ cup Applewood smoked bacon
  • 6 tablespoons butter
  • 3 tablespoons flour
  • 4 cups chicken broth
  • 1 pinch saffron
  • 1 ¼ tablespoons Cajun spice
  • 1 cup peeled and diced small Yukon potato
  • 2 corn on the cob, taken off the cob
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