Farmers Market

Walking through your local farmer’s market can be daunting to the inexperienced. If you are not a professional chef (like our Chef Jeff) who is familiar a wide array of ingredients, if you are unsure of what is in season or if you are overwhelmed by the number of options for one simple ingredient, do not be afraid! All you need are some insider tips and tricks to become a seasoned farmer’s market shopper.  Here’s how to make the most of your trip:

Instructions

Method

-      Cook down bacon in a skillet

-      Add apple and cranberries with 1 tablespoon brown sugar, a pinch of cinnamon, and a pinch of nutmeg and sauté until tender.

-      Boil butternut squash in chicken stock with 3 tablespoons olive oil butter blend, brown sugar, cinnamon and nutmeg until tender.

-      Put cooked squash in blender

-      Add 2 tablespoons olive oil butter blend and ½ cup cooking liquid

-      Puree squash and add almond milk to control consistency

-      Top soup with bacon & apple mixture and a drizzle of maple syrup

-      Mix Greek yogurt with maple syrup, cinnamon and nutmeg to taste

-      Garnish with Greek yogurt and chopped mint

Ingredients
  • 1 apple, rough chopped
  • 8 ounces bacon bits
  • 2 tablespoon brown sugar
  • Cinnamon
  • Nutmeg
  • 2 cups butternut squash, peeled, seeded and cubed
  • 3 cups chicken stock
  • ½ cup almond milk
  • 5 tablespoons olive oil butter blend
  • 3 tablespoons Greek yogurt
  • 2 tablespoons maple syrup plus more for garnish
  • Fresh mint
Instructions

Method

-      Sauté ½ yellow onion with olive oil in a skillet

-      Season steak with salt and pepper and add to pan

-      Add chopped rosemary

-      In a separate pan, heat 2 tablespoons olive oil butter blend

-      Add pumpkin and sauté on high heat to caramelize

-      Add cinnamon, nutmeg, and garlic to pan and continue cooking

-      Add wild rice to pumpkin, stir and remove from heat.

-      Add chopped porcini mushrooms to steak and onions

-      Cook steak and mushrooms until mushroom soften

-      Add chicken stock and 2 tablespoons olive oil butter blend to steak and cook until thickened

-      To serve, spoon steak over pumpkin hash

 

 

Ingredients
  • 8 ounces hanger steak, cubed into 1 inch pieces
  • 1 yellow onion, chopped
  • 1 tablespoon chopped rosemary
  • 3 tablespoons extra virgin olive oil
  • 1 cup pumpkin, peeled, seeded and cubed
  • 1 clove garlic, sliced thin
  • ⅛ teaspoons nutmeg
  • ¼ teaspoon cinnamon
  • 4 tablespoons olive oil butter blend
  • 2 cup wild rice, cooked
  • 1 cup porcini mushrooms, stems removed
  • ½ cup chicken stock
The Back Story

Ingredients

·      8 ounces hanger steak, cubed into 1 inch pieces

·      1 yellow onion, chopped

·      1 tablespoon chopped rosemary

·      3 tablespoons extra virgin olive oil

·      1 cup pumpkin, peeled, seeded and cubed

·      1 clove garlic, sliced thin

·      ⅛ teaspoons nutmeg

·      ¼ teaspoon cinnamon

·      4 tablespoons olive oil butter blend

·      2 cup wild rice, cooked

·      1 cup porcini mushrooms, stems removed

·      ½ cup chicken stock

Method

-      Sauté ½ yellow onion with olive oil in a skillet

-      Season steak with salt and pepper and add to pan

-      Add chopped rosemary

-      In a separate pan, heat 2 tablespoons olive oil butter blend

-      Add pumpkin and sauté on high heat to caramelize

-      Add cinnamon, nutmeg, and garlic to pan and continue cooking

-      Add wild rice to pumpkin, stir and remove from heat.

-      Add chopped porcini mushrooms to steak and onions

-      Cook steak and mushrooms until mushroom soften

-      Add chicken stock and 2 tablespoons olive oil butter blend to steak and cook until thickened

-      To serve, spoon steak over pumpkin hash

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

Steak

Ingredients

·      1 T-bone steak

·      2 tablespoons olive oil

·      1 sprig pineapple sage

Method

-      Heat olive oil in a skillet

-      Season steak with salt, pepper and sage

-      Add steak to pan

-      Cook to preference

Risotto

Ingredients

·      4 cup chicken stock

·      1 cup Arborio rice

·      1 granny smith apple, diced

·      1 shallot, minced

·      1 clove elephant garlic, minced

·      2 tablespoons olive oil

·      1 tablespoon sage

·      1 tablespoon olive oil-butter blend

Method

-      In a skillet, heat olive oil

-      Add shallot and garlic

-      Add diced apple

-      Add sage

-      Add risotto, and stir

-      Add white wine, olive oil-butter blend and chicken stock, and bring to a simmer until rice is cooked through, about 45 minutes

Ingredients
  • 1 T-bone steak
  • 2 tablespoons olive oil
  • 1 sprig pineapple sage
  • 4 cup chicken stock
  • 1 cup Arborio rice
  • 1 granny smith apple, diced
  • 1 shallot, minced
  • 1 clove elephant garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon sage
  • 1 tablespoon olive oil-butter blend
Instructions

Method

-      Place eggs, bacon, chives, brie cheese and salt and pepper in bowl, and whisk together

-      Whisk in soy sauce and sour cream

-      Add tomatoes

-      Pour mixture into ramekin

-      Top with extra tomatoes and bacon

-      Bake in 350-degree oven for about 45 minutes

Ingredients
  • 3 eggs
  • ¼ cup diced bacon, cooked
  • ½ cup diced cherry tomatoes
  • ½ cup brie cheese, cubed
  • 1 clove elephant garlic, minced
  • 1 tablespoon sour cream
  • ¼ teaspoon soy sauce
  • Salt and pepper to taste
Ham Steak with Grits and Market Vegetables | 0 Comments
From Ham Steak with Grits , Aired on Wed 3/11
Chef Jeff Henderson, Grits, Farmers Market, Ham, Vegtables
Instructions

Ham Steak

Ingredients

·      1 ham steak

·      4 tablespoons extra virgin olive oil

·      1 tablespoon parsley

·      Salt and pepper to taste

Method

-      Season ham with 2 tablespoons of olive oil, salt and pepper and parsley

-      Heat 2 tablespoons of olive oil in skillet, and grill ham steak

-      Once grilled, finish in 350-degree oven for 15 minutes

-      Serve with hash, poached egg and grits

Hash

Ingredients

·      ½ pound ground breakfast sausage

·      ½ cup diced green bell pepper

·      ¼ cup shitake mushrooms

·      3 sticks turkey jerky, diced

·      1 red onion, diced

·      1 yellow heirloom tomato, diced

·      1 elephant garlic clove, minced

·      1 tablespoon diced scallions

·      1 tablespoon olive oil

·      1 tablespoon olive oil-butter blend

·      Salt and pepper to taste

·      Dash Cayenne pepper

Method

-      In a skillet, heat olive oil

-      Add sausage to skillet

-      Add olive oil-butter blend

-      Add jerky, bell pepper, garlic and mushrooms

-      Season with salt and pepper to taste

-      Add scallions, onion and dash of Cayenne pepper

-      Add heirloom tomatoes

Grits

Ingredients

·      3 cups chicken stock

·      1 cup yellow cornmeal

·      1 tablespoon olive oil-butter blend

·      1 tablespoon diced chives

Method

-      Melt butter in a pot

-      Add cornmeal and chicken stock, and bring to a simmer

-      Cook cornmeal until creamy

-      Stir in chives

Poached Egg

Ingredients

·      ½ cup white vinegar

·      3 eggs

Method

-      In a pot of boiling water, add white vinegar and salt

-      Crack eggs into pot, and cook

·      Salt and pepper to taste

 

Ingredients
  • 1 ham steak
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon parsley
  • Salt and pepper to taste
  • ½ pound ground breakfast sausage
  • ½ cup diced green bell pepper
  • ¼ cup shitake mushrooms
  • 3 sticks turkey jerky, diced
  • 1 red onion, diced
  • 1 yellow heirloom tomato, diced
  • 1 elephant garlic clove, minced
  • 1 tablespoon diced scallions
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil-butter blend
  • Salt and pepper to taste
  • Dash Cayenne pepper
  • 3 cups chicken stock
  • 1 cup yellow cornmeal
  • 1 tablespoon olive oil-butter blend
  • 1 tablespoon diced chives
  • ½ cup white vinegar
  • 3 eggs
Instructions

Method

-      Boil apples in water with cinnamon until soft

-      Remove apples to bowl, and add honey, cinnamon and nutmeg

-      Using a hand blender, blend ingredients until creamy

-      Serve

Ingredients
  • 2 cups diced Granny Smith apples
  • 1 cinnamon stick
  • 1 tablespoon honey
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
The Back Story

Ham Steak

Ingredients

·      1 ham steak

·      4 tablespoons extra virgin olive oil

·      1 tablespoon parsley

·      Salt and pepper to taste

Method

-      Season ham with 2 tablespoons of olive oil, salt and pepper and parsley

-      Heat 2 tablespoons of olive oil in skillet, and grill ham steak

-      Once grilled, finish in 350-degree oven for 15 minutes

-      Serve with hash, poached egg and grits

Hash

Ingredients

·      ½ pound ground breakfast sausage

·      ½ cup diced green bell pepper

·      ¼ cup shitake mushrooms

·      3 sticks turkey jerky, diced

·      1 red onion, diced

·      1 yellow heirloom tomato, diced

·      1 elephant garlic clove, minced

·      1 tablespoon diced scallions

·      1 tablespoon olive oil

·      1 tablespoon olive oil-butter blend

·      Salt and pepper to taste

·      Dash Cayenne pepper

Method

-      In a skillet, heat olive oil

-      Add sausage to skillet

-      Add olive oil-butter blend

-      Add jerky, bell pepper, garlic and mushrooms

-      Season with salt and pepper to taste

-      Add scallions, onion and dash of Cayenne pepper

-      Add heirloom tomatoes

Grits

Ingredients

·      3 cups chicken stock

·      1 cup yellow cornmeal

·      1 tablespoon olive oil-butter blend

·      1 tablespoon diced chives

Method

-      Melt butter in a pot

-      Add cornmeal and chicken stock, and bring to a simmer

-      Cook cornmeal until creamy

-      Stir in chives

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

·      2 cups diced Granny Smith apples

·      1 cinnamon stick

·      1 tablespoon honey

·      1 teaspoon cinnamon

·      1 teaspoon nutmeg

 

Method

-      Boil apples in water with cinnamon until soft

-      Remove apples to bowl, and add honey, cinnamon and nutmeg

-      Using a hand blender, blend ingredients until creamy

-      Serve

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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