Cauliflower

Instructions

Method

-      Pat down the scallops to make sure they are dry with a paper towel

-      Season scallops with salt and pepper to taste

-      Seer scallops on high heat in a skillet with duck fat for 1 minute on each side and set aside

-      Add the shallots and the butter to the same pan and cook for 1 minute

-      Deglaze the pan with the white wine and allow the alcohol to cook off for 1 minute

-      Add the garlic, cauliflower, asparagus, lemon and the herbs and cook for 5 minutes

-      Season with salt and pepper and serve with a brush of barbecue sauce on each scallop

Ingredients
  • 6 sea scallops
  • 3 tablespoons duck fat
  • 1 cup Riesling wine
  • 4 tablespoons olive oil butter blend
  • 1 shallot
  • 2 garlic cloves, minced
  • ½ bunch pencil asparagus
  • 1 cup cauliflower florets
  • 1 sprig thyme
  • 1 tablespoon chives, sliced thin
  • 1 lemon, juice and zest
  • 1 tablespoon barbeque sauce
  • Salt and pepper to taste
Porcini Crusted Veal Chop with Cauliflower Mash | 0 Comments
From Smoked Catfish with Grits, Aired on Thu 3/26
Chef Jeff Henderson, Cauliflower, Graceland, Veal, Porcini
Instructions

Porcini Crusted Veal Chop Ingredients

·      1 16-ounce veal chop

·      1 cup dry porcini mushrooms

·      ½ cup mascarpone

·      1 sprig rosemary

·      2 tablespoons olive oil

·      2 tablespoons sage

·      1 teaspoon garlic

·      ½ teaspoon garlic, minced

Method

-      Season veal chop with salt and pepper, drizzle with olive oil and rub with fresh garlic

-      In a cast iron skillet, heat oil

-      Sear veal chop in skillet for three minutes on each side

-      Toss rosemary and mushrooms together

-      Coat seared steak with mushroom mixture

-      Finish veal chop in 375-degree oven for 10 to 15 minutes

-      Whisk mascarpone and sage together

-      Serve veal topped with mascarpone mixture

Cauliflower Mash

·      1 cup 2% milk

·      2 russet potatoes, peeled and diced

·      ½ cauliflower head, chopped

·      3 tablespoons olive oil butter blend

·      1 teaspoon salt

·      1 teaspoon black pepper

·      ½ teaspoon minced garlic

Method

-      Boil cauliflower and potatoes together until tender

-      Add olive oil-butter blend

-      Add milk

-      Mash ingredients together

-      Season with salt, pepper and garlic

Ingredients
  • 1 16-ounce veal chop
  • 1 cup dry porcini mushrooms
  • ½ cup mascarpone
  • 1 sprig rosemary
  • 2 tablespoons olive oil
  • 2 tablespoons sage
  • 1 teaspoon garlic
  • ½ teaspoon garlic, minced
  • 1 cup 2% milk
  • 2 russet potatoes, peeled and diced
  • ½ cauliflower head, chopped
  • 3 tablespoons olive oil butter blend
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
  • ½ teaspoon minced garlic
The Back Story

Cowboy Filet:

 

Ingredients

6-8oz beef tenderloin filet, seasoned on both sides and rubbed with oil

Date Steak Sauce (recipe below)

1 red or yellow onion, julienne

1 cup balsamic vinegar

¼ cup brown sugar

 

Method

-      Sweat onions on medium heat with a little oil, add vinegar and sugar

-      Reduce heat to low and allow to become dry

 

Date Steak Sauce

 

Ingredients

·      1# pitted dates

·      1 yellow onion

·      6 garlic cloves

·      1 cup raisins

·      ¼ cup orange peel

·      2 tablespoons cracked black pepper

·      ½ cup tomato paste

·      1 teaspoon fish sauce

·      1teaspoon Worcestershire

·      ¼ cup molasses

·      ½ cup white vinegar, apple cider vinegar, or rice wine vinegar

·      4 cups apple cider

·      2 cloves, whole

·      1 pinch ground nutmeg

·      2 cinnamon sticks

·      1 teaspoon celery salt

 

Method

-      Sautee onion and garlic, add other dry ingredients including spices

-      Add tomato paste and mix till incorporated

-      Add liquids and allow simmer for 1 hour

-      Pull cinnamon sticks and blend or puree till smooth

 

 

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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