Grits

Instructions

WHAT TO GET

scallops

6 jumbo diver scallops

1 teaspoons butter

1 pinch salt

1 pinch pepper

1 pinch creole seasoning

1 tablespoon bbq sauce

½ 1 lemon’s juice

grits

⅓ cup heavy cream

1 tablespoon freshly minced garlic

2 ½ cups chicken stock

1 teaspoon minced chive for garnish

2 slices butter

½ cup yellow onion, diced

1 ½ cups yellow grits

2 tablespoons extra virgin olive oil

salt and pepper to taste

1 tablespoon grated parmesan for garnish

1 teaspoon scallions, sliced thinly, for garnish

 

WHAT TO DO

scallops

1.        bring oil and duck fat and butter to medium high heat

2.        season scallops

3.        sear until golden brown on both sides

4.        squeeze lemon juice onto finish scallops

5.        brush bbq sauce on top surface of scallop

6.        place on grits to serve

grits

1.        caramelize onions with butter, oil and garlic

2.        once caramelized, add chicken stock and bring to simmer

3.        once simmering, add grits, frequently stirring until ¾ done

Ingredients
  • 6 jumbo diver scallops
  • 1 teaspoons butter
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch creole seasoning
  • 1 tablespoon bbq sauce
  • ½ 1 lemon’s juice
  • ⅓ cup heavy cream
  • 1 tablespoon freshly minced garlic
  • 2 ½ cups chicken stock
  • 1 teaspoon minced chive for garnish
  • 2 slices butter
  • ½ cup yellow onion, diced
  • 1 ½ cups yellow grits
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 1 tablespoon grated parmesan for garnish
  • 1 teaspoon scallions, sliced thinly, for garnish

Want a dish that will impress your guests at your next dinner party? Well look no further then Chef Jeff's Osso Bucco with Grits and Braise Sauce. Here is how you prepare the dish: 

WHAT TO GET

Braise

2 bone-in medium veal shanks

2 tablespoons all purpose flour

2 tablespoons salt

2 tablespoons pepper

3 carrots, sliced

3 small diced celery ribs

2 tablespoons roasted garlic

⅓ cup merlot

1 can tomato sauce

2 tablespoons sundried tomatoes

2 cups beef stock

2 diced plum tomatoes

Instructions

Catfish Ingredients

·      2 6-ounce filets of catfish

·      1 cup mesquite woodchips

Method

-      Smoke catfish filet for 15 minutes in a smoker with mesquite wood chips

-      Serve with grits and raw collard green salad

Grits Ingredients

·      3 cups chicken stock

·      1 cup instant grits

·      ½ yellow onion, diced

·      3 tablespoons reduced fat cheddar cheese

·      2 tablespoons bacon bits

·      1 tablespoon olive oil

·      1 tablespoon olive oil-butter blend

·      1 teaspoon garlic, minced

Method

-      In a pot, sauté bacon, onion and olive oil-butter blend

-      Add garlic

-      Add chicken stock, and bring to a simmer

-      Add in instant grits, and stir

-      Stir in cheddar cheese

 

Raw Collard Greens Salad

Ingredients

·      1 cup cherry tomatoes

·      ½ bunch collard greens, chopped

·      1 shallot, diced

·      1 lemon, juiced

·      2 tablespoons olive oil

·      1 tablespoon crystal

·      Pinch Cajun seasoning

·      Dash Crystal Hot Sauce

Method

-      Toss collard greens, shallots and cherry tomatoes together

-      Season greens with olive oil, Cajun spice and black pepper

-      Top with lemon juice and Crystal Hot Sauce

Ingredients
  • 2 6-ounce filets of catfish
  • 1 cup mesquite woodchips
  • 3 cups chicken stock
  • 1 cup instant grits
  • ½ yellow onion, diced
  • 3 tablespoons reduced fat cheddar cheese
  • 2 tablespoons bacon bits
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil-butter blend
  • 1 teaspoon garlic, minced
  • 1 cup cherry tomatoes
  • ½ bunch collard greens, chopped
  • 1 shallot, diced
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon crystal
  • Pinch Cajun seasoning
  • Dash Crystal Hot Sauce
The Back Story

Catfish Ingredients

·      2 6-ounce filets of catfish

·      1 cup mesquite woodchips

 

Method

-      Smoke catfish filet for 15 minutes in a smoker with mesquite wood chips

-      Serve with grits and raw collard green salad

 

Grits Ingredients

·      3 cups chicken stock

·      1 cup instant grits

·      ½ yellow onion, diced

·      3 tablespoons reduced fat cheddar cheese

·      2 tablespoons bacon bits

·      1 tablespoon olive oil

·      1 tablespoon olive oil-butter blend

·      1 teaspoon garlic, minced

 

Method

-      In a pot, sauté bacon, onion and olive oil-butter blend

-      Add garlic

-      Add chicken stock, and bring to a simmer

-      Add in instant grits, and stir

-      Stir in cheddar cheese

 

 

Raw Collard Greens Salad

 

Ingredients

·      1 cup cherry tomatoes

·      ½ bunch collard greens, chopped

·      1 shallot, diced

·      1 lemon, juiced

·      2 tablespoons olive oil

·      1 tablespoon crystal

·      Pinch Cajun seasoning

·      Dash Crystal Hot Sauce

 

Method

-      Toss collard greens, shallots and cherry tomatoes together

-      Season greens with olive oil, Cajun spice and black pepper

-      Top with lemon juice and Crystal Hot Sauce

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

Shrimp and Grits Wade’s Mill Grits with Smoked Andouille Sausage, Peppers, Tomato and Spinach in Shrimp Broth

WHITE CHEDDAR GRITS RECIPE:

·      1/4 gallon of Milk

·      1 cup water

·      ½ fresh bay leaf

·      ½ quart Wade’s Mill yellow grits

·      ½ pound of white cheddar grated cheese

·      salt and pepper to taste

Combine milk, water and bay leaf and bring to boil. Then lower heat and slowly add the grits, whisking thoroughly.  Simmer for approximately 45 minutes to an hour.  Finally add white cheddar and seasoning with salt and pepper.

 

SHRIMP SAUCE:

·      1/4 pound unsalted butter

·      1 quart onion medium diced

·      1 quart green pepper medium diced

·      ½ quart celery medium diced

·      2 tablespoon salt

·      1 each fresh bay leaf

·      ½ bunch fresh thyme- diced medium

·      ½ cup flour

·      2 ½ quart shrimp stock (Julep’s makes their own, but you would want to purchase from a local seafood purveyor)

Lightly sweat the vegetables in the butter.  Add flour and let cook for 1 minute.  Add remaining ingredients and bring to a boil for 15 minutes or so minutes until sauce is slightly thickened and the flour taste is gone.

 

SHRIMP:

Before you sauté the shrimp be sure to add spice, ingredients can vary due to taste, such as; pepper, salt, cajun seasoning, pimento seasoning, Old Bay, etc...

Once shrimp are spiced place in a warm sauté pan lined with baking oil.  Cook approximately 5 minutes.

Ingredients
  • 1/4 gallon of Milk
  • 1 cup water
  • ½ fresh bay leaf
  • ½ quart Wade’s Mill yellow grits
  • ½ pound of white cheddar grated cheese
  • Salt and pepper to taste
  • 1/4 pound unsalted butter
  • 1 quart onion medium diced
  • 1 quart green pepper medium diced
  • ½ quart celery medium diced
  • 2 tablespoon salt
  • 1 each fresh bay leaf
  • ½ bunch fresh thyme- diced medium
  • ½ cup flour
  • 2 ½ quart shrimp stock
  • 1/2 lb Shrimp
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
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)

Instructions

Method for Shrimp

-      Sauté chopped white onion in a cast iron skillet

-      In a separate skillet, sauté chopped bacon

-      Add bacon to skillet with sautéed white onions, and stir

-      Deglaze skillet with white wine

-      Add in two cups of low-sodium chicken broth

-      Stir in garlic

-      Stir in tomatoes

-      Add in shrimp, and cook just until tender and color brightens

-      Once shrimp is cooked, stir in spinach, and let cook down

-      Serve shrimp mixture over cheddar grits (see below)

Method For Grits

-      Combine hot water, grits, salt and butter in a pot, and cook until grits are smooth

-      Stir in cheddar cheese

Ingredients
  • 2 pounds peeled and deveined raw shrimp
  • ½ pound chopped bacon
  • 1 chopped white onion
  • 2 cups chicken broth
  • 2 cups spinach
  • 1 cup white wine
  • 1 cup sliced grape tomatoes
  • 2 tablespoons chopped garlic
  • 2 cups hot water
  • 1 cup grits
  • 2 cups sharp cheddar cheese
  • Salt and butter to taste
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