Coast Guard

Instructions

Method

-      Heat 2 tablespoons of olive oil butter blend in a Dutch oven and add the onions, celery and garlic

-      Sweat out the vegetables for 2 to 3 minutes under low heat

-      Add the olive oil and bring up the temperature to medium

-      Add the sliced Andouille, apples, cayenne and Cajun seasoning

-      Allow everything to come together for about 5 minutes then add the apple cider

-      Grill the rest of the Turkey Andouille with the apple and a seeded jalapeno

-      When you have grill marks on the sausage, apples and jalapeno slice them all and add to the soup along with the potatoes

-      Bring this mixture to a simmer allowing all the flavors to combine together

-      If the soup is not thick enough, make a slurry with the flour and half and half, then pour slowly into the soup to thicken

-      Cook the entire soup for about 15 to 20 minutes and season with salt and pepper

-      When you are ready to serve, add the shredded cheese give a final mix

 

Ingredients
  • 2 tablespoons Olive oil butter blend
  • 2 tablespoons olive oil
  • 3 garlic cloves
  • ½ yellow onion, diced
  • 1 celery rib, diced
  • ½ pound Andouille, sliced
  • 1 red apple, diced, skin on
  • 1 green apple, diced, skin on
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon Cajun seasoning
  • 2 cups apple cider
  • ½ cups flour
  • ½ cups half and half
  • 1 jalapeno, seeded, grilled, diced
  • 1 green apple, sliced skin on and grilled
  • 1 pound turkey Andouille sausage, grilled
  • 1 cups reduced fat cheddar cheese, shredded
  • 4 red bliss potatoes, quartered and boiled
  • Salt and pepper to taste
The Back Story

Chicken Andouille Gumbo

Recipe provided by Josh McBride

 

Ingredients

¼ pound of butter

1 pound of Andouille sausage

½ to 1 cup of flour

12 chicken thighs

3 onions

3 bell peppers

3 to 4 ribs of celery

1 pound okra

Minced garlic to taste

Fresh thyme to taste

2 to 3 bay leaves

1 teaspoon red pepper flakes

5 to 8 cups Chicken broth

1 can diced tomatoes

Cider vinegar to taste

Green onions for garnish

Fresh parsley for garnish

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

Chicken Andouille Gumbo

Recipe provided by Josh McBride

Method

- Watch the segment for the method CLICK HERE 

Ingredients
  • ¼ pound of butter
  • 1 pound of Andouille sausage
  • ½ to 1 cup of flour
  • 12 chicken thighs
  • 3 onions
  • 3 bell peppers
  • 3 to 4 ribs of celery
  • 1 pound okra
  • Minced garlic to taste
  • Fresh thyme to taste
  • 2 to 3 bay leaves
  • 1 teaspoon red pepper flakes
  • 5 to 8 cups Chicken broth
  • 1 can diced tomatoes
  • Cider vinegar to taste
  • Green onions for garnish
  • Fresh parsley for garnish
Instructions

Method

-      In a large bowl, combine crabmeat, peppers, corn, mayonnaise, mustard and 1 cup butter crackers.

-      Season with barbecue seasoning, lemon zest, salt and pepper and mix well

-      Add parsley and squeeze half a lemon over the mixture

-      Separate crab cake mixture into ⅓ cup portions

-      Form each crab cake and coat all sides with remaining butter cracker crumbles

-      Sauté crab cakes in olive oil over high heat, flipping once when first side is browned

-      In a small bowl, mix Greek yogurt and barbecue sauce

-      When serving, place crab cake on a base of barbecue yogurt sauce and garnish with watercress and corn sprouts

Ingredients
  • 1 pound lump crabmeat
  • ½ yellow pepper, chopped
  • ½ green pepper, chopped
  • Kernels from 1 ear of corn, charred
  • ½ tablespoon Worcestershire sauce
  • 2 pinches barbecue spice
  • Salt and pepper to taste
  • 1 lemon (zest and juice)
  • 2 tablespoons light mayo
  • 1 tablespoon jalapeno mustard
  • 1 sleeve crumbled butter crackers
  • 1 tablespoon chopped parsley
  • 3 tablespoons olive oil
  • 3 tablespoons nonfat Greek yogurt
  • 1 cup barbecue sauce
  • ½ cup watercress
  • 1 tablespoon corn sprouts
Fennel and Celery Soup with Apple Salad | 2 Comments
From Crab Cake, Aired on Thu 4/2
Chef Jeff Henderson, Soup, Coast Guard
Instructions

Fennel and Celery Soup

Ingredients

·      ½ bunch celery, rough chopped

·      2 fennel bulbs, sliced

·      3 whole garlic cloves

·      2 cups spinach

·      4 tablespoons olive oil butter blend

·      1 pinch celery salt

·      2 apples, rough chopped

·      3 tablespoons flour

·      4 cups chicken stock

·      ½ cup half & half

Method

-      Sauté celery and fennel in olive oil butter blend and season with salt and pepper to taste

-      When celery and fennel begin to soften, add garlic cloves and spinach and continue to cook down

-      When spinach is fully wilted, mix celery salt and flour into pan

-      Add chicken stock and apples and cook until all ingredients are soft

-      Put solid ingredients into blender with half & half and 1 cup cooking liquid and puree until smooth

-      Add additional seasoning to taste

-      Garnish with apple salad and a drizzle of honey

Apple Salad

Ingredients

·      1 apple, diced

·      2 mint sprigs, chopped

·      1 shallot, sliced

·      1-2 tablespoons honey

·      1 lemon, juiced

·      black pepper

Method

-      In a large bowl, toss apples with lemon juice, shallot, mint and honey

-      Add black pepper to taste

 

 

Ingredients
  • ½ bunch celery, rough chopped
  • 2 fennel bulbs, sliced
  • 3 whole garlic cloves
  • 2 cups spinach
  • 4 tablespoons olive oil butter blend
  • 1 pinch celery salt
  • 2 apples, rough chopped
  • 3 tablespoons flour
  • 4 cups chicken stock
  • ½ cup half & half
  • 1 apple, diced
  • 2 mint sprigs, chopped
  • 1 shallot, sliced
  • 1-2 tablespoons honey
  • 1 lemon, juiced
  • black pepper
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