Dressing

Instructions

Method

-      Mix together scallions, thyme, buttermilk, teaspoon pepper, teaspoon of salt, and cayenne pepper for dressing

-      Mixed together remaining ingredients

-      Toss in dressing and serve

Ingredients
  • Leftover fried chicken
  • ¼ waffle, chopped for croutons
  • 2 cups chopped iceberg lettuce
  • 1 tablespoon chopped scallions
  • 1 tablespoon diced fresh thyme
  • ¼ cup light buttermilk
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 tablespoon chopped red onion
  • 1 tablespoon sliced red bell pepper
  • 1 tablespoon diced tomato
  • Salt and pepper to taste
The Back Story

Deconstructed Oyster Po’Boy with remoulade dressing

Deconstructed Oyster Po’Boy Ingredients

·      12 fresh oysters, shucked

·      2 cups cornmeal

·      2 eggs

·      3 tablespoons olive oil

·      1 tablespoon Cajun seasoning

·      1 loaf French bread, cut into cubes and toasted

·      1 head ice berg lettuce, chopped

·      1 creole tomato

·      2 tablespoons remoulade dressing (recipe below)

Method

-      Coat the oysters with the egg mixture

-      Mix together cornmeal and Cajun seasoning

-      Dip oysters in cornmeal and Cajun seasoning mixture

-      Sauté in olive oil in a heated skillet for about 2 to 3 minutes

-      Drain excess oil

-      Toss together lettuce, toasted French bread, creole tomatoes, and remoulade dressing

-      Place oysters on top and serve

 

Remoulade Dressing Ingredients

·      ¾ cup light duke mayonnaise

·      2 teaspoons Dijon

·      1 teaspoon tarragon vinegar

·      2 dashes Crystal hot sauce

·      1 tablespoon capers

·      2 tablespoons chopped parsley

·      1 scallion

·      Salt and pepper to taste

 

Method

-      Mix together all ingredients

Meet the Guest Stars
Felix's Oyster House | @FelixsNOLA

One of the joys of life in New Orleans is an abundance of fresh local seafood and produce.  While food has always been at the heart of New Orleans' culture, hurricane Katrina left the city with a renewed sense of life.  Local farms and fisheries have grown while developing a plan for sustainability and quality to ensure that Louisiana and the Gulf Coast continue to help New Orleans thrive.

Located in the heart of New Orleans' French Quarter, Felix's Restaurant and Oyster Bar has... (full profile)

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)

Flip Tip – Simple Vinaigrette | 0 Comments
Firehouse , Chef Jeff Henderson, Aired on Thu 10/2
Salad, Dressing, Tip
The Back Story

Method

       -  Whisk all ingredients together in a mixing bowl and serve

For Complete Recipe CLICK HERE 

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

  • Add all ingredients to blender and blend until there is a creamy consistency
Ingredients
  • 1 peeled and halved avocado
  • 1 jalapeno
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped red onion
  • 1 tablespoon lemon juice
  • ¼ cup water
  • 1 cup Greek yogurt
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons Crystal Hot Sauce
Instructions

Method

     -  Whisk all ingredients together in a mixing bowl and serve

Ingredients
  • ½ cup extra virgin olive oil
  • 1/3 cup aged balsamic vinegar
  • 1 tablespoon diced red onion
  • ½ tablespoon fresh thyme leaves
  • ½ tablespoon fresh lemon juice
  • ½ teaspoon whole grain mustard
  • ¼ teaspoon fresh cracked pepper
  • ¼ teaspoon kosher salt
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