Chef Jeff Henderson

Instructions

Method

-      In a blender, combine avocado, ¼ cup ice water, Greek yogurt, 1 tablespoon of olive oil, 1 tablespoon of cilantro, lime juice, Figaro Liquid Smoke and salt and pepper

-      Once combined, add remaining water and tequila and blend together

-      In a separate bowl, toss cherry tomatoes in olive oil, remaining cilantro and salt and pepper to taste

-      Serve soup topped with tomato mixture

Ingredients
  • ¾ cups iced water
  • ½ cup cherry tomatoes
  • ¼ cup sliced red onion
  • 1 avocado
  • 2 tablespoons Greek yogurt
  • 2 tablespoon tequila
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon chopped cilantro
  • 1 tablespoon cilantro
  • 2 teaspoons fresh lime juice
  • 1 teaspoon Figaro Liquid Smoke
  • Salt and pepper to taste

Want to watch Chef Jeff behind the scenes without leaving the comfort of your own home? Now you have the oppurtunity to join Chef Jeff live on Periscope at the Southern Ideal Home Show this Saturday, September 12th! Chef Jeff is grilling up your backyard barbecue favorites with drillmaster John DiFiore! Get a behind the scenes look of Flip My Food on Periscope on at 1:30 PM EST. Just download the App Periscope and login to twitter at 1:30 EST to follow @FlipMyFood to see Chef Jeff in action.  

On Monday February 9th Chef Jeff welcomes Paula Deen to the Flip My Food Truck to create some southern favorites such as braised pork and dumplings with Peach Betty for dessert. Paula has been busy launching her new Paula Deen Network, which is an on-demand, interactive online cooking network filled with all the things you’ve always loved about Paula.

The Back Story

Bananas Foster Cobbler

Ingredients

·      5 ripe bananas, sliced

·      ¾ cups all-purpose flour

·      2/3 cups oatmeal

·      ½ cup organic raw brown sugar

·      ½ cup rum

·      ½ cup raisins

·      2 vanilla beans, split down the middle

·      6 tablespoons raw sugar

·      5 tablespoons olive oil butter blend

·      3 tablespoons chopped pecans

·      1 tablespoon cinnamon

·      1 tablespoon vanilla extract

·      1 tablespoon grated cinnamon

·      ½ teaspoon grated nutmeg

 

Method

-      Combine flour, cinnamon, raw sugar and oatmeal in bowl, and cut in 3 tablespoons of butter

-      Stir pecans into mixture

-      Stir in nutmeg

-      In a skillet, melt 2 tablespoons of olive oil butter blend

-      Add raw brown sugar

-      Stir in ½ cup of raisins

-      Add vanilla beans to skillet

-      Pour in rum and vanilla extract, and let cook down

-      Add in bananas

-      Grate cinnamon over bananas

-      Once bananas are soft, sprinkle flour mixture over the top of the of the bananas

-      Place skillet in an oven pre-heated to 500 degrees, and bake for 10 to 15 minutes

-      While baking, mix organic honey, cinnamon, nutmeg and a cup of Greek yogurt together

-      Serve bananas foster topped with Greek yogurt mixture

 

 

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)

The Back Story

Beef Short Ribs

Ingredients

·      4 beef short ribs

·      3 cups low-sodium beef broth

·      1 cup stewed tomatoes

·      1 cup craft beer

·      ½ cup chopped celery

·      ½ cup chopped onion

·      ¼ cup plus 1 tablespoon minced garlic

·      ¼ cup brown sugar

·      ¼ cup olive oil

·      1 tomato, diced

·      2 teaspoons salt

·      2 teaspoons pepper

·      2 teaspoons mustard powder

·      2 teaspoons parsley

·      1 bay leaf

 

Method

-      In a Dutch oven, heat 3 tablespoons of olive oil

-      Rub sugar and ¼ cup of garlic into ribs, and season with mustard powder, salt, pepper and oil

-      Place short ribs in the bottom of the Dutch oven

-      Sear short ribs on each side, and then remove from heat

-      In the same Dutch oven, add celery, onion and bay leaf

-      Add in 1 tablespoon of garlic

-      Add in diced and stewed tomatoes

-      Add in beer

-      Add short ribs back to Dutch oven, and cover with beef broth

-      Sprinkle with parsley

-      Let simmer on low heat for 2½ to 3 hours 

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)

The Back Story

Ingredients

·      8 ounces bone-in chicken

·      2 cups of chicken stock

·      ¾ cup sliced onions

·      ½ cup chopped celery

·      ¼ cup olive oil

·      ¼ cup minced garlic

·      3 tablespoons flour

·      2½ tablespoons vegetable oil

·      2 sprigs thyme

·      Salt and pepper to taste

Method

-      Season chicken with salt and pepper

-      Heat 2 tablespoons of oil in a cast iron pot

-      Place chicken in pot along with ½ cup sliced onions, 2 tablespoons garlic and thyme; let chicken brown

-      Once chicken is browned, remove to a separate baking dish and bake in a 350-degree oven for 20 minutes

-      In the same pot, create a roux with 2 tablespoons of olive oil, vegetable oil and flour

-      Stir in chicken stock to create gravy

-      In a separate skillet, sauté remaining onions and garlic as well as ½ cup celery

-      Once cooked, add vegetables to pot, and let simmer

-      Remove baked chicken from oven, and serve with gravy

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)

Instructions

Method

-      Season chicken with salt and pepper

-      Heat 2 tablespoons of oil in a cast iron pot

-      Place chicken in pot along with ½ cup sliced onions, 2 tablespoons garlic and thyme; let chicken brown

-      Once chicken is browned, remove to a separate baking dish and bake in a 350-degree oven for 20 minutes

-      In the same pot, create a roux with 2 tablespoons of olive oil, vegetable oil and flour

-      Stir in chicken stock to create gravy

-      In a separate skillet, sauté remaining onions and garlic as well as ½ cup celery

-      Once cooked, add vegetables to pot, and let simmer

-      Remove baked chicken from oven, and serve with gravy

Ingredients
  • 8 ounces bone-in chicken
  • 2 cups of chicken stock
  • ¾ cup sliced onions
  • ½ cup chopped celery
  • ¼ cup olive oil
  • ¼ cup minced garlic
  • 3 tablespoons flour
  • 2½ tablespoons vegetable oil
  • 2 sprigs thyme
  • Salt and pepper to taste
Instructions

Method

-      Mix flour, baking soda, baking powder, and cinnamon in a large bowl

-      Add honey, sweet potato puree and brown sugar to the flour and mix

-      Slowly add in the cold butter and buttermilk

-      Mix in scallions and form dough into a ball

-      Cut out 6 pieces using a ring mold and place them in a buttered cast iron skillet

-      Bake in the oven at 375-degrees for about 20 minutes and serve hot

 

Ingredients
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 teaspoon cinnamon
  • 1 tablespoon honey
  • ½ cup sweet potato puree
  • 2 tablespoons brown sugar
  • 4 tablespoons cold butter cut into small cubes
  • 1 cup buttermilk
  • 1 tablespoon sliced scallions
The Back Story

Method

-      Mix together Greek yogurt, brown sugar, and honey for the dressing and set aside

-      Slice the red and green cabbage as thin as possible

-      Add the scallions, toasted pecans, raisins and apples

-      Toss the coleslaw in dressing

-      Top with scallions and pecans

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)

Instructions

Method

-      Mix together Greek yogurt, brown sugar, and honey for the dressing and set aside

-      Slice the red and green cabbage as thin as possible

-      Add the scallions, toasted pecans, raisins and apples

-      Toss the coleslaw in dressing

-      Top with scallions and pecans

Ingredients
  • 1 cup Greek yogurt
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 2 cups sliced thin red cabbage
  • 2 cups sliced thin green cabbage
  • 1 cup sliced scallions
  • 1 cup toasted pecans
  • 1 cup raisins
  • 2 granny smith apples, peeled, cut into wedges
  • 1 juiced lemon
  • 1 pinch salt
  • 1 pinch pepper

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