WHAT YOU NEED
2 c. milk
¼ tsp. hot sauce
3 trout filets, cut into 4 oz. pieces (skin on)
¾ c. all-purpose flour
¼ c. fine cornmeal
½ tsp. Kosher salt
½ tsp. freshly ground black pepper
2 tbsp. olive oil
BROWN BUTTERED CRAB:
¼ stick unsalted butter, browned
½ yellow onion, chopped
½ tbsp. garlic, minced
1 pinch red pepper
2 tbsp. sweet white wine
Juice from ½ lemon
1/3 c. carrots, diced, blanched
1/3 c. sweet baby peas
½ lb. lump crab meat
Kosher salt and freshly ground black pepper to taste
1/3 c. whole almonds
2 tbsp. pomegranate seeds
3 fresh thyme sprigs
WHAT TO DO
1. Stir together milk and hot sauce in a baking dish. Add trout to dish; turn to coat.
2. Combine flour, cornmeal, salt and pepper in a shallow dish. Lightly dust fish in cornmeal mixture.
3. Add olive oil to a hot cast iron skillet on medium-high heat. Place each piece of fish in hot pan, skin side down. Cook fish until crispy. Turn over and cook the other side of the fish until tender about 4-5 minutes on both sides. Remove fish from skillet and place on a paper towel lined plate.
4. Add butter to the cast iron skillet over medium-high heat. After butter has melted, add onions and garlic; cook until butter is browned and has a nutty fragrant. Add red pepper flakes, white wine and lemon juice, then add carrots, peas and crab to skillet; sauté for 1-2 minutes. Season with salt and pepper to taste. Gently mix for 1 minute.
5. Remove pan from heat and spoon crab mixture into the center of a bowl. Place trout amandine atop crab mixture. Garnish fish with almonds, pomegranate seeds and fresh thyme sprigs. Serve immediately.
- 2 c. milk
- ¼ tsp. hot sauce
- 3 trout filets, cut into 4 oz. pieces (skin on)
- ¾ c. all-purpose flour
- ¼ c. fine cornmeal
- ½ tsp. Kosher salt
- ½ tsp. freshly ground black pepper
- 2 tbsp. olive oil
- ¼ stick unsalted butter, browned
- ½ yellow onion, chopped
- ½ tbsp. garlic, minced
- 1 pinch red pepper
- 2 tbsp. sweet white wine
- Juice from ½ lemon
- 1/3 c. carrots, diced, blanched
- 1/3 c. sweet baby peas
- ½ lb. lump crab meat
- Kosher salt and freshly ground black pepper to taste
- 1/3 c. whole almonds
- 2 tbsp. pomegranate seeds
- 3 fresh thyme sprigs
Chef Jeff stops into Michaels in Slidell Louisiana where he cooks up some delectable fresh Cajun and creole shrimp, crab and trout and then puts a fruity flip on a classic cocktail. It is sure to be a great waterfront dining experience.
Chef Jeff teams up with the New Orleans Saintsations cheerleaders to cook up some amazing dishes that will have you cheering for more. They spice things up with blazing hot buffalo wings and crispy shrimp fried rice and end with a hardy linguine Bolognese.
What To Do
1. Place a small bowl of warm water beside wonton wrappers. Put a single wonton wrapper on a clean, dry surface in front of you. Schmear 1 teaspoon of peanut butter onto the center. Press down a banana slice on top of peanut butter and top with chocolate. Dip your finger in water and trace a circle on the wonton wrapper around the stack of ingredients (water is the glue of wonton wrappers). Pinch and seal wrapper around the ingredients. Be sure that seams are tightly sealed to keep frying oil from seeping in.
2. Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350°F.
3. When oil is ready, fry 4 wontons at a time for approximately 1 minute, or until wonton wrappers are golden brown. Remove and place on paper towel to absorb excess oil. Dust with powdered sugar. Let cool for 1 minute before serving.
Yield 8 dessert wontons
Uncommon goods Wonton wrappers (available in the refrigerated or frozen section of most grocery stores); oil thermometer. If you don’t have an oil thermometer, when you think oil is ready, drop a piece of wonton wrapper into it. If wrapper gets crispy in 5 – 8 seconds, the oil is ready.
Level of difficulty Wonton wrapping takes a bit of practice, but each wrapper costs about 3 cents so mistakes are cheap.
Active prep time 15 minutes
Cooking time 5 minutes
Advance work Wontons can be wrapped earlier in the day. Cover with a damp dishtowel and refrigerate. Do not let wontons touch. To minimize stickage, dust the surface of the storage plate and the wontons themselves with corn starch.
Multiplicity Additional wontons do not require extra frying oil
Recipe provided by Bob Blumer
- 8 3½ x 3 ½-inch wonton wrappers
- ¼ cup peanut butter (smooth or crunchy—your choice!)
- 1 banana, peeled and sliced into ¼-inch-thick slices
- 8 Rolo or Caramilk bar segments
- powdered sugar for dusting (optional)
- peanut oil for deep frying
- corn starch for dusting tray
Surreal Gourmet , Chef Jeff Henderson, Aired on Mon 6/13
Healthy, Cheap Meals, gourmet
The Back Story
Who woulda thunk that cauliflower could actually become addictive? But it’s true. With this dead-simple, high-temperature roasting process known as caramelization, basic off-the-rack cauliflower is miraculously transformed into sweet, lip-smackin' candy bombs that the kids in your world—and even you—won't be able to get enough of.
1 head cauliflower
4 tablespoons olive oil
1 tablespoon salt
What To Do
1. Preheat oven to 425°F.
2. Cut out and discard cauliflower core and thick stems. Trim remaining cauliflower into florets the size of golf balls. In a large bowl, add cauliflower, olive oil, and salt. Toss thoroughly.
3. Spread cauliflower on a baking sheet (lined with parchment paper, if available, for easy cleanup). Roast for 1 hour, or until much of each floret has become golden brown. (That's the caramelization process converting the dormant natural sugars into sweetness). The browner the florets, the sweeter they will taste. Turn 3 or 4 times during roasting.
4. Use crumpled up aluminum foil or paper towels to create a false bottom in your popcorn container, fill it with cauliflower, and serve immediately.
Yield 4 servings
Uncommon goods An empty movie theater popcorn container or aluminum Jiffy Pop package
Level of difficulty The same as making real popcorn.
Active prep 10 minutes
Inactive cooking time 1 hour
Shortcuts Buy the precut cauliflower in the lazy boy section of the produce department.
Advance work Raw cauliflower can be precut and refrigerated for up to 2 days in an airtight bag or a bowl of water. With minimal sacrifice, cauliflower can be cooked earlier in the day and reheated in a 450°F oven for 10 minutes.
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)