Graceland

Instructions

Method

-      Combine avocado 1 tablespoon of honey, 1 tablespoon of cocoa powder and almond milk in a blender

-      Mix remaining honey and cocoa powder with Greek yogurt

-      Serve smoothie in a glass topped with Greek yogurt mixture

Ingredients
  • 1 cup almond milk
  • ¼ cup Greek yogurt
  • ½ avocado
  • 2 tablespoons honey
  • 2 tablespoons cocoa powder
The Back Story

FLIP TIP: Chocolate Avocado Smoothie

Ingredients

·      1 cup almond milk

·      ¼ cup Greek yogurt

·      ½ avocado

·      2 tablespoons honey

·      2 tablespoons cocoa powder

Method

-      Combine avocado 1 tablespoon of honey, 1 tablespoon of cocoa powder and almond milk in a blender

-      Mix remaining honey and cocoa powder with Greek yogurt

-      Serve smoothie in a glass topped with Greek yogurt mixture

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)

Crab and Avocado Salad with Balsamic Vinaigrette | 4 Comments
From Smoked Catfish with Grits, Aired on Thu 3/26
Chef Jeff Henderson, Crab, Avocado, Graceland
Instructions

Crab Salad Ingredients

·      1 pound lump crab meat

·      1 cup sunflower sprouts

·      1 avocado, sliced

·      ½ yellow pepper, chopped

·      ½ red pepper, chopped

·      ¼ red onion

·      1 tablespoon yogurt

·      1 tablespoon barbeque sauce

·      1 teaspoon jalapeno mustard

·      Pinch Cajun seasoning

·      Splash of lemon juice

·      Salt and pepper to taste

Method

-      In a mixing bowl, combine crab meat, red bell pepper, yellow bell pepper and red onion

-      Season mixture with salt and pepper

-      Add Greek yogurt, barbeque sauce, jalapeno mustard, cilantro and Cajun seasoning, and stir

-      Serve with avocado, sunflower sprouts, lemon juice and balsamic dressing

Balsamic Vinaigrette Dressing Ingredients

·      1 cup olive oil

·      ¼ cup diced red onion

·      3 tablespoons balsamic vinegar

·      1 tablespoon cilantro

Method

-      In a bowl, whisk onion, olive oil and balsamic vinegar together until combined

-      Season with salt and pepper to taste

Ingredients
  • 1 pound lump crab meat
  • 1 cup sunflower sprouts
  • 1 avocado, sliced
  • ½ yellow pepper, chopped
  • ½ red pepper, chopped
  • ¼ red onion
  • 1 tablespoon yogurt
  • 1 tablespoon barbeque sauce
  • 1 teaspoon jalapeno mustard
  • Pinch Cajun seasoning
  • Splash of lemon juice
  • Salt and pepper to taste
Porcini Crusted Veal Chop with Cauliflower Mash | 0 Comments
From Smoked Catfish with Grits, Aired on Thu 3/26
Chef Jeff Henderson, Cauliflower, Graceland, Veal, Porcini
Instructions

Porcini Crusted Veal Chop Ingredients

·      1 16-ounce veal chop

·      1 cup dry porcini mushrooms

·      ½ cup mascarpone

·      1 sprig rosemary

·      2 tablespoons olive oil

·      2 tablespoons sage

·      1 teaspoon garlic

·      ½ teaspoon garlic, minced

Method

-      Season veal chop with salt and pepper, drizzle with olive oil and rub with fresh garlic

-      In a cast iron skillet, heat oil

-      Sear veal chop in skillet for three minutes on each side

-      Toss rosemary and mushrooms together

-      Coat seared steak with mushroom mixture

-      Finish veal chop in 375-degree oven for 10 to 15 minutes

-      Whisk mascarpone and sage together

-      Serve veal topped with mascarpone mixture

Cauliflower Mash

·      1 cup 2% milk

·      2 russet potatoes, peeled and diced

·      ½ cauliflower head, chopped

·      3 tablespoons olive oil butter blend

·      1 teaspoon salt

·      1 teaspoon black pepper

·      ½ teaspoon minced garlic

Method

-      Boil cauliflower and potatoes together until tender

-      Add olive oil-butter blend

-      Add milk

-      Mash ingredients together

-      Season with salt, pepper and garlic

Ingredients
  • 1 16-ounce veal chop
  • 1 cup dry porcini mushrooms
  • ½ cup mascarpone
  • 1 sprig rosemary
  • 2 tablespoons olive oil
  • 2 tablespoons sage
  • 1 teaspoon garlic
  • ½ teaspoon garlic, minced
  • 1 cup 2% milk
  • 2 russet potatoes, peeled and diced
  • ½ cauliflower head, chopped
  • 3 tablespoons olive oil butter blend
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
  • ½ teaspoon minced garlic
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