Harley Davidson

Instructions

Method

-      In a heavy bottomed pot, add 2 tablespoons of olive oil, onion and jalapeno

-      Cut corn off cob, and add corn to pot

-      Add one bottle of pumpkin ale to pot

-      In a separate skillet, heat 2 tablespoons of olive oil and olive oil butter blend, and add the cooked rib eye

-      Add sliced onion to skillet

-      Add bell pepper to skillet, and season with salt and pepper to taste

-      Add cilantro to skillet

-      Return to the heavy bottomed pot, and add 2 tablespoons of flour and stir

-      Add chicken stock, and stir

-      Add bay leaf, smoked paprika and chili powder to pot

-      Let pot simmer until liquid thickens

-      Add Figaro Liquid Smoke to pot

-      Add tomato sauce to pot

-      Add kidney beans to pot

-      Stir in cheese

-      Add steak mixture to pot

-      Add cherry tomatoes, and stir

-      Serve

Ingredients
  • 14-ounce rib eye steak, cooked and cubed
  • 4 cups Chicken stock
  • 1/3 cup tomato sauce
  • ½ cup cherry tomatoes
  • ¼ cup shredded reduced fat Monterey jack cheese
  • 1 can kidney beans
  • 1 bottle pumpkin beer
  • 3 garlic cloves minced
  • 1 corn on the cobb, charred
  • 1 bell pepper, diced
  • 1 jalapeno, charred and chopped
  • 1 yellow onion, diced
  • 4 tablespoons olive oil
  • 2 tablespoons olive oil-butter blend
  • 2 tablespoons flour
  • 2 tablespoons cilantro
  • 2 teaspoon smoked paprika
  • 2 teaspoon chili powder
  • 1 teaspoon liquid smoke
  • Salt and pepper to taste
The Back Story

Ingredients

·      4 cups chicken stock

·      2 cups acorn squash, seeded, cubed, and blanched

·      1 cup almond milk

·      3 garlic cloves, minced

·      2 red pears

·      2 strips of bacon, diced

·      1 white onion, chopped

·      1 sweet potato, peeled, cubed and blanched

·      1 bundle of sage, thyme and cinnamon and onion

·      2 tablespoons olive oil-butter blend

·      1 tablespoon maple syrup

·      Dash cinnamon

·      Dash nutmeg

 

Method

-      In a pot, add chicken stock, acorn squash, sweet potato, red pear and herb bundle, and bring to a simmer

-      In a skillet, melt olive oil-butter blend

-      Add bacon and onion to skillet

-      Add garlic to skillet

-      Add cooked acorn squash, pear and potato to skillet, along with half of the cooking liquid

-      Using a hand blender, emulsify the ingredients

-      Stir in almond milk

-      Stir in maple syrup

-      Add a pinch of cinnamon and nutmeg and 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)

Steak and Eggs with Hot Salsa Fresca | 1 Comment
From Steak and Eggs, Aired on Mon 3/2
Chef Jeff Henderson, steak, Eggs, Harley Davidson, Salsa
Instructions

Ingredients

·      1 T-bone steak

·      2 eggs

·      2 cloves garlic, minced

·      2 tablespoons olive oil

·      1 tablespoon chopped cilantro

·      Salt and pepper to taste

Method

-      Season steak with 1 tablespoon olive oil, salt and pepper, garlic and cilantro

-      In a grill pan, heat 1 tablespoon olive oil and add steak until cooked to preference

-      In a separate skillet, fry two eggs sunny side up

-      Once cooked, remove steak from heat

-      Serve with sunny side up egg and salsa fresca

Hot Salsa Fresca

Ingredients

·      2 tomatoes, diced

·      1 yellow onion, diced

·      1 jalapeno, charred and chopped

·      2 tablespoons cilantro, chopped

·      Salt and pepper to taste

Method

-      Toss ingredients together in a bowl

-      Serve

 

 

 

Ingredients
  • 1 T-bone steak
  • 2 eggs
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon chopped cilantro
  • Salt and pepper to taste
  • 2 tomatoes, diced
  • 1 yellow onion, diced
  • 1 jalapeno, charred and chopped
  • 2 tablespoons cilantro, chopped
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