Comfort Food

Instructions

Method

-Pour sugar, salt, and flour in a medium bowl and set aside

-Place only eggs yolks into large bowl and whisk while pouring condensed milk

 slowly

-Place skillet with two cups of water over medium heat then place bowl, with eggs

 and condensed milk into skillet

-While still whisking, add flour mixture into egg mixture to stop curdling due to heat

 from the skillet

-Add vanilla extract and butter to mixture and continue to whisk until it reaches a

 think consistency

-Place vanilla wafers in a bag and crush the cookies into a crumb like consistency

-Blend granola, pecans, and honey to wafers to add more crunch and flavoring

-Layer granola, banana, and pudding in individual cups

Garnish with cool whip and mint and serve

Ingredients
  • 1 cup sugar
  • Pinch of salt
  • ¼ cup All-Purpose flour
  • 1 tsp Vanilla
  • 12-18 vanilla wafers
  • 2-5 Sliced Bananas
  • 4 Eggs
  • 2 ½ cups condensed milk
  • 1 cup pecans
  • 1 cup granola with almonds
  • ¼ cup Honey
  • Cool Whip and Mint for garnish
Instructions

Method

-Place butter and chocolate into a bowl and melt in microwave for 1-2

 minutes

-Mix sugar, flour, eggs, salt, and vanilla in separate large bowl

-Take chocolate mixture out of microwave and pour into large bowl with  

 sugar mixture.

-Mix well and pour into a microwavable cup

-Place cup in microwave and let cook for 3 minutes

 Garnish with whipped cream and serve

Ingredients
  • 1 stick unsalted butter
  • 1 bar dark chocolate
  • 1 ½ cup sugar
  • 1 cup All-Purpose flour
  • 2 eggs
  • ½ tsp salt
  • 1 tsp Vanilla extract
  • Whipped cream for garnish
Instructions

Method

-Place the canola oil in a medium cast iron skillet under high heat

-Season the ribs and add to the cast iron skillet

-Sear the short ribs until they are brown and crispy all over along with the herbs

-Place the vegetables including the onions, celery, carrots, garlic, peppercorns,

 tomato paste, bay leaf, Roma tomatoes, parsley, beef broth, parsley and molasses

 into a Dutch oven

-When the short ribs are completely browned off, add them into the vegetable

 mixture, cover with a lid and let braise under medium heat for 4-6 hours, or until

 the meat is fork tender

-Garnish with the pomegranate seeds and the lemon zest 

Ingredients
  • 2 lb. bone in short ribs
  • 4 tbsp. Canola oil
  • 4 sprigs of thyme
  • 2 sprigs of rosemary
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 tbsp. Garlic, minced
  • 1 tsp. whole peppercorn
  • 1 tbsp. Tomato paste
  • 3 bay leaves
  • 2 Roma tomatoes, chopped
  • ½ bunch parsley
  • 4 cups beef broth
  • salt and pepper to taste
  • 2 tbsp. Molasses
  • 2 tbsp. seeded pomegranate for garnish
  • 1 lemon zest for garnish
The Back Story

Method

-Place the canola oil in a medium cast iron skillet under high heat

-Season the ribs and add to the cast iron skillet

-Sear the short ribs until they are brown and crispy all over along with the herbs

-Place the vegetables including the onions, celery, carrots, garlic, peppercorns,

 tomato paste, bay leaf, Roma tomatoes, parsley, beef broth, parsley and molasses

 into a Dutch oven

-When the short ribs are completely browned off, add them into the vegetable

 mixture, cover with a lid and let braise under medium heat for 4-6 hours, or until

 the meat is fork tender

-Garnish with the pomegranate seeds and the lemon zest 

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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