Carowinds

Carowinds

Chef Jeff travels to the Carolinas exciting theme park called Carowinds and experiences the fastest roller coaster in the world. And when your heart stops pounding get ready for Chicken Mole, Smoked Shrimp Mac n’ Cheese and a Sweet Potato Funnel Cake.

Instructions

WHAT TO DO

1.    Pour the oil into a deep pot or deep skillet, and heat to 375 degrees. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a mixing bowl.

2.    Beat the egg, brown sugar, sweet potato puree, and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.

3.    Using your finger to close the opening, pour 1/2 cup batter into a funnel with a ½ inch wide spout. Release your finger, and drizzle the batter into the hot oil using a circular motion to make a 4 to 6 inch circle, then cross over the circle to make a spiral pattern. Cook until golden brown. Turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil, and drain on paper towels. Cool for a few minutes and top with cherry sauce. Dust generously with powder sugar and whatever toppings you desire.

Bing Cherry sauce:

1.    In a small saucepan over medium high heat add butter, brown sugar, vanilla and cherries. Stir until constantly until fully incorporated, about 3 minutes.

2.    Allow sauce to cool. Serve warm over funnel cake. 

Click Here to Print Recipe 

Ingredients
  • ½ gallon canola oil for frying
  • 1 ½ cups all-purpose unbleached flour
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 pinch teaspoon salt
  • 1 egg
  • ¼ cup packed brown sugar
  • ¾ cup sweet potato puree
  • 1 cup whole milk
  • ½ cup confectioners sugar, for dusting
  • 3 tablespoons butter
  • 2 ½ tablespoons of brown sugar
  • 1 cup Bing cherries, pitted and halved
  • 1 teaspoon of vanilla extract
Instructions

WHAT TO DO

  1. Heat a large nonstick pot over medium-high heat. Add butter and onion. Sauté until soft, 2-3 minutes. Add garlic and smoked shrimp and cook until shrimp become pinkish. Remove shrimp, set aside.
  2. Add flour to pot whisk well. Add cream and bring to a boil stirring constantly. Reduce heat to medium.
  3. Stir in cheeses gradually, cook 3 minutes or until cheeses melt, stir constantly.  Add pasta and shrimp to pot and stir until thoroughly incorporated. Garnish with tomato and parsley, if desired. Serve immediately.

Click Here to Print Recipe 

Ingredients
  • 1 tablespoon unsalted butter
  • 3 tablespoons yellow onion, small diced
  • 1 tablespoon garlic, minced
  • 2 cups medium smoked or grilled shrimp, tail off
  • 1 ¼ cups heavy cream
  • ¾ cups sharp cheddar cheese, shredded
  • ½ cup smoked Gouda cheese, shredded
  • 1/3 cup Monterey Jack cheese, shredded
  • ½ cup elbow macaroni or desired pasta, ready cooked
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tomato, sliced for garnish
  • 1 tablespoons Italian parsley, chopped
Chicken Mole with Rice & Flour Tortillas | 0 Comments
From Smoked Shrimp Macaroni & Cheese, Aired on Fri 4/29
Chef Jeff Henderson, Carowinds, Mole
Instructions

WHAT YOU NEED (for the chicken)

1 whole local organic chicken, cut into 8 pieces
½ bunch cilantro stems, chopped

½ tablespoon cumin
2 tablespoons kosher salt
1 teaspoon whole black peppercorns
3 cloves garlic, chopped
1 large yellow onion, chopped
2 bay leaves

6-7 cups water

(For the Mole)
½ lb. tomatillos, peeled and chopped

½ tablespoon cumin
2 jalapeños peppers charred, stemmed and chopped
½ bunch cilantro leaves
2 tablespoons kosher salt, plus more to taste
4 cloves garlic, rough chopped
2 flour tortillas, charred, cut in strips
3 tablespoons canola oil
 

WHAT TO DO

1.) Cook the chicken: Place chicken, cilantro stems, salt, peppercorns, garlic, onion, bay leaf, and water in a 6-qt. pot and bring to a boil. Reduce heat to medium-low and cook covered, stirring occasionally, until chicken is tender about 30 minutes.

2.)  Remove chicken from saucepan and strain liquid through a fine strainer; reserve 4 cups and save remaining stock for another use. Set chicken and stock aside.

3.) Heat tomatillos and jalapeños in a 4-qt. saucepan over medium heat.  Cook and stir occasionally until darkened and thick, about 10 minutes. Transfer to a blender with cilantro, salt, garlic, tortillas, and 4 cups of reserved chicken stock; puree.

4.) Heat oil in a 6-qt. saucepan over medium-high heat. Add tomatillo sauce to pan and fry, stirring constantly until it thickens into a paste, about 5 minutes. Whisk in remaining broth and bring to a boil. Reduce heat to medium-low and cook until reduced and thickened, about 30 minutes, stir occasionally.

5.)  Add chicken pieces and cook until heated through, about 10 minutes. Garnish with jalapeños and cilantro sprigs. Serve with a ready-made Mexican rice and tortillas.


Click here to Print Recipe 

Ingredients
  • 1 whole local organic chicken, cut into 8 pieces
  • ½ bunch cilantro stems, chopped
  • ½ tablespoon cumin
  • 2 tablespoons kosher salt
  • 1 teaspoon whole black peppercorns
  • 3 cloves garlic, chopped
  • 1 large yellow onion, chopped
  • 2 bay leaves
  • 6-7 cups water
  • ½ lb. tomatillos, peeled and chopped
  • ½ tablespoon cumin
  • 2 jalapeños peppers charred, stemmed and chopped
  • ½ bunch cilantro leaves
  • 2 tablespoons kosher salt, plus more to taste
  • 4 cloves garlic, rough chopped
  • 2 flour tortillas, charred, cut in strips
  • 3 tablespoons canola oil
Smoked Shrimp Macaroni & Cheese | 0 Comments
Carowinds , Chef Jeff Henderson, Aired on Fri 4/29
Carowinds
The Back Story

WHAT YOU’LL NEED

1 tablespoon unsalted butter

3 tablespoons yellow onion, small diced

1 tablespoon garlic, minced

2 cups medium smoked or grilled shrimp, tail off

1 ¼ cups heavy cream

¾ cups sharp cheddar cheese, shredded

½ cup smoked Gouda cheese, shredded

1/3 cup Monterey Jack cheese, shredded

½ cup elbow macaroni or desired pasta, ready cooked

Kosher salt, to taste

Freshly ground black pepper, to taste

1 tomato, sliced for garnish

1 tablespoons Italian parsley, chopped

WHAT TO DO

  1. Heat a large nonstick pot over medium-high heat. Add butter and onion. Sauté until soft, 2-3 minutes. Add garlic and smoked shrimp and cook until shrimp become pinkish. Remove shrimp, set aside.
  2. Add flour to pot whisk well. Add cream and bring to a boil stirring constantly. Reduce heat to medium.
  3. Stir in cheeses gradually, cook 3 minutes or until cheeses melt, stir constantly.  Add pasta and shrimp to pot and stir until thoroughly incorporated. Garnish with tomato and parsley, if desired. Serve immediately.

 

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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