Chef Jeff mixes art with flavor at Collector’s Café restaurant and gallery. With the help of three-guest chef’s a dinner is created that looks almost to good to eat. The menu includes grilled curry lamb, garlic truffle fillet migon and a decadent flourless chocolate cake.
WHAT TO DO
1. Preheat oven to 350°. Season red snapper with creole seasoning and set aside.
2. In a large cast iron skillet, add oil and bring to medium-high heat, add fish skin side down, sear until fish becomes crispy, turn fish over and cook for 2-3 minutes. Remove fish from skillet, place on a baking pan and roast in oven for 6-8 minutes until tender and flaky. Remove from oven and let rest.
3. In the same cast iron skillet, add butter, onions and garlic. Cook and stir until fragrant about 2-3 minutes. Add collards and cook for 3-5 minutes. Stir in rice and season with creole seasoning to taste; set aside.
4. In a cast iron skillet on medium heat add butter and Tasso ham. Cook for 2-3 minutes then add flour. Stir until gravy base starts to brown, 5-7 minutes, then season with salt and pepper.
5. Slowly stream in ½ c. chicken stock, whisking constantly until base starts to thicken, add more stock depending on your desired thickness. Season gravy with creole seasoning to taste. Serve over red snapper and collard green rice. Garnish with sliced baby tomatoes.
- 2 filet of red snapper, skin on
- 1 tbsp. creole seasoning
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter
- ¼ piece yellow onion, diced
- 1 tbsp. fresh garlic, minced
- 5 collard green leaves, stemmed and chopped
- 2 c. ready cooked brown rice
- 1/3 c. low sodium chicken stock
- Kosher salt and ground black pepper
- 6 baby tomatoes, sliced
- 3 tbsp. unsalted butter
- 12 c. Tasso ham, diced
- 3 tbsp. all purpose flour
- 1 pinch Kosher salt
- 1 pinch of fresh ground black pepper
- 2 c. warm low sodium chicken stock
- Creole seasoning
Chef Jeff boats down the bayou to create some Cajun classics using fresh caught seafood from one of the most beautiful locations in southern Louisiana. In these wetlands everything is on the menu from spicy jumbo shrimp to flaky red fish.
Chef Jeff visits the Sisters of the Holy Family where he cooks up some inspired dishes with the nuns. Skirt steak breakfast tacos, heavenly fried chicken, and a pineapple upside-down cake are all on today’s menu.
Chef Jeff teams up with the crew of Myrtle Beach Harley Davidson to cook some delicious home-style meals. Things take a sweet turn when a viewer’s recipe for applesauce cake finishes up the day.
WHAT TO DO
1. Preheat oven to 350 degrees. Season chicken with salt and pepper to taste; pierce with a fork. Place vanilla and thyme in a large bowl. Add seasoned chicken to bowl and marinate for 30 minutes.
2. Add butter to a cast iron skillet on medium-high heat. Remove chicken from bowl and place into a skillet. Sear on both sides until brown and crispy. Remove from skillet and place on a baking sheet. Place in oven and roast until fork tender, about 10-12 minutes. Remove from oven and set aside to rest.
3. In the same cast iron skillet over medium high heat, add butter. After butter has melted add onions, carrots and collard greens. Sauté cooked vegetables until tender about 8-10 minutes. Add cinnamon, brown sugar and vanilla; stir well. Add orange juice, cream, thyme and okra; stir until sauce thickens and vegetables are cooked through, about 6-8 minutes.
4. Place vegetables in center of plate and top with chicken. Spoon vanilla sauce around dish and serve.
- 3 chicken breast
- Kosher salt
- Fresh ground black pepper
- 2 tbsp. pure vanilla
- 4-5 fresh thyme sprigs
- 2 tbsp. unsalted butter
- ½ stick unsalted butter, sliced
- 2 tbsp. diced red onions
- ½ c. carrots, medium diced
- 2 leaves, collard greens, steams removed, rough chopped
- 1 tsp. cinnamon
- 2 tbsp. dark brown sugar
- ½ tbsp. pure vanilla
- ¼ c. orange juice
- 1/3 c. heavy cream
- 2 sprigs fresh thyme
- ½ c. fresh okra, sliced
From Chef Jeff's Book, “Chef Jeff Cooks”
- Add the flour, sugar, salt, and yeast to the bowl of an electric mixer
- Heat water, milk, and butter in a pan to 120 to 130 degrees
- Using the dough hook on low speed, slowly add the liquid to the flour
- Let the dough knead for about 3 minutes on medium
- Sprinkle a little flour on the side of the bowl to remove the dough from the bowl
- Sprinkle a little flour on a work surface and turn the dough out of the bowl
- Knead until the dough is smooth and elastic, 10 to 12 minutes
- Shape the dough into a round, place it in an oiled bowl and cover with plastic wrap
- Place the bowl in a warm part of the kitchen
- Let the dough rise until doubled in size, about 1 hour
- Punch the dough down to remove the bubbles
- Place the dough on a floured work surface and cut into 3-ounce portions
- Shape each portion into a small ball by rolling it on the work surface with the palm of your hand
- The top should be smooth
- Place the rolls on a greased baking sheet, cover with plastic wrap, and let rise for 30 minutes
- Preheat oven to 400-degrees
- Remove the plastic and brush the rolls with the egg wash
- Bake the rolls until golden brown, 15 to 20 minutes
- Remove the rolls from the pan and place them on a serving platter
- 5 ¾ cups all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons salt
- 2 packages active dry yeast
- 1 cup water
- 1 cup whole milk
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 egg, beaten with ¼ cup water
Bread Show , Chef Jeff Henderson, Aired on Thu 12/25
bread, Dinner, rolls
The Back Story
Meet the Guest Stars
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)