Hoover Station




-      Heat olive oil in cast iron skillet

-      Add onion to skillet, and sauté

-      Add bell peppers and garlic, and stir

-      Roughly chop sausage, and crumble into skillet

-      Sprinkle in Cubby’s seasoning mix and a dash of Crystal Hot Sauce, and stir

-      Stir in 2 tablespoons of water to help steam sausage

-      In a separate pot, boil water and add rigatoni pasta; let cook

-      In the skillet, add in chopped tomatoes

-      Stir in 2 cups of tomato puree, and bring to a simmer

-      Toss sauce in cooked rigatoni

-      Top with Parmesan cheese and serve

  • 1 pound lean Italian sausage, without casing
  • 1 pound rigatoni pasta
  • 1 28-ounce can of crushed tomatoes
  • 1 sliced white onion
  • ½ sliced red bell pepper
  • 1 cup chopped small heirloom tomatoes
  • ½ cup water
  • 3 diced garlic cloves
  • 3 tablespoons of Cubby’s seasoning mix (a blend of oregano, sweet basil, thyme, crushed red pepper)
  • 2 tablespoons extra virgin olive oil
  • Crystal Hot Sauce to taste

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

  • 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
The Back Story


-      Heat olive oil in cast iron skillet, and sauté onion, red and purple bell peppers, and garlic

-      Add sliced sausages to skillet, and stir

-      Deglaze pan with white wine

-      Add liquid smoke

-      Stir in olive-oil-butter blend

-      Add in mushrooms, and stir

-      Stir in milk, and bring to simmer

-      Stir in Parmesan cheese

-      Stir in parsley

-      Stir in pasta

-      Stir in chopped scallions

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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