Juleps

Instructions

Boil together 2 cups of water with 8 bruised mint sprigs and 2 cups of granulated sugar for 5 minutes. Refrigerate overnight.

TO PREPARE:

Using a Jefferson cup, add 1 tablespoon of mint syrup, sprig of fresh mint and muddle. Add

2 oz. bourbon, add crushed ice and stir rapidly to frost the cup, then garnish with fresh mint.

Ingredients
  • 2 ounces Kentucky Bourbon
  • 1 tablespoon Simple Mint Syrup
  • Crushed shaved ice
  • 2 Sprigs of Fresh mint (1 Garnish and 1 muddle)
Instructions

Method

-      Heat olive oil in cast iron skillet over medium high heat and add Tasso ham, jalapeno, leeks and cook for 1 to 2 minutes

-      Season catfish with salt and Cajun seasoning

-      Add catfish to skillet to skillet and cook for 1 to 2 minutes

-      Take thyme, rosemary, parsley, scallion and tie together with a piece of twine and add “Sachet” to skillet

-      Add mussels, wine and reduce wine for 1 minute

-      Add chicken broth, clam juice the soup mix and steam on high for 2 to 3 minutes

-      Add cherry tomatoes and serve in bowl topped with parmesan cheese

Ingredients
  • ½ cup Tasso ham, cubed
  • 2 tablespoons olive oil
  • 2 teaspoons diced jalapeno
  • 3 tablespoons julienned leeks
  • 1 tablespoon Cajun spice
  • 1 teaspoon salt
  • 3 ounces catfish fillet
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 2 sprigs of parsley
  • 1 scallion stalk
  • 6-8 mussels
  • ¼ cup Riesling white wine
  • ¼ cup low sodium chicken broth
  • ½ cup clam juice
  • ¼ cup cherry tomatoes, whole
  • 3 tablespoons shredded parmesan cheese
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
The Back Story

Julep’s Fried Green Tomatoes with House Made Pimento Cheese and Peppadew Aioli       

TOMATO:

12 each Green Tomatoes - depending on size usually will yield 4 slices per tomato

BREADING:

1 cup cornmeal

½ cup flour

2 tablespoons Julep’s pimento seasoning (recipe follows)

2 quart  panko

1/4 cup cajun spice

Combine all thoroughly

JULEP’S PIMENTO SEASONING:

½ cup salt

2 tablespoons fresh ground pepper

2 tablespoons garlic powder

WET:

½ quart buttermilk

2 each eggs

Whisk together

DRY:

Flour as needed

Set up flour in a shallow container, set up the buttermilk mixture in a shallow container, set up a shallow container with a portion of breading. 

Coat the tomatoes in the flour, shake them off well.  Dip into the egg mixture, then into the breading.  Press the tomatoes firmly in the breading, shake off excess.

Once ready to fry heat oil in a fryer, cooked until golden brown on each side.  You do not want to over cook the tomatoes, keep an eye on them.  Tomatoes should come out still firm on the inside.  Finish off with a scoop of pimento cheese (recipe to follow) and peppadew aioli (recipe to follow)

PIMENTO CHEESE RECIPE:

4 ounces cream cheese, room temperature

1 ½ pounds yellow grated fresh cheddar cheese

1 ½ cup mayonnaise

½ tablespoon dijon mustard

1 tablespoon Julep’s pimento seasoning mixture

½ cup roasted red peppers, minced

½ cup peppadew, minced

½ grated shallot

pinch of cayenne pepper

fresh ground pepper to taste

In an electric mixer, whip the cream cheese until fluffy, lower the speed and add the remaining ingredients.  Let it go in the mixer until thoroughly combined, then refrigerate.                                                                                              

PEPPADEW AIOLI RECIPE:

1 ½ cup mayonnaise

3/4 cup peppadew puree (approximately 1 ½ cups whole)

½ tablespoon chopped fresh garlic

salt and fresh pepper to taste

Whisk ingredients together.  Taste for seasoning.

Yields ½ quart

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)

The Back Story

Ingredients

·      ¼ cup Tasso ham, cubed

·      ¼ cup scallops, pre-cooked

·      2 teaspoons parsley

·      2 teaspoons shallots

·      1 teaspoon lemon juice

·      Black pepper to taste

·      Sourdough baguette, sliced/toasted

·      2 teaspoon parmesan cheese, grated

Method

-       Mix all ingredients together n a bowl and spoon 3-4 tablespoons of Seafood Tasso ham mix over a toasted baguette slice and top with parmesan cheese

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

Julep’s Fried Green Tomatoes with House Made Pimento Cheese and Peppadew Aioli        

TOMATO:

12 each Green Tomatoes - depending on size usually will yield 4 slices per tomato

BREADING:

1 cup cornmeal

½ cup flour

2 tablespoons Julep’s pimento seasoning (recipe follows)

2 quart  panko

1/4 cup cajun spice

Combine all thoroughly

JULEP’S PIMENTO SEASONING:

½ cup salt

2 tablespoons fresh ground pepper

2 tablespoons garlic powder

WET:

½ quart buttermilk

2 each eggs

Whisk together

DRY:

Flour as needed

Set up flour in a shallow container, set up the buttermilk mixture in a shallow container, set up a shallow container with a portion of breading. 

Coat the tomatoes in the flour, shake them off well.  Dip into the egg mixture, then into the breading.  Press the tomatoes firmly in the breading, shake off excess.

Once ready to fry heat oil in a fryer, cooked until golden brown on each side.  You do not want to over cook the tomatoes, keep an eye on them.  Tomatoes should come out still firm on the inside.  Finish off with a scoop of pimento cheese (recipe to follow) and peppadew aioli (recipe to follow)

PIMENTO CHEESE RECIPE:

4 ounces cream cheese, room temperature

1 ½ pounds yellow grated fresh cheddar cheese

1 ½ cup mayonnaise

½ tablespoon dijon mustard

1 tablespoon Julep’s pimento seasoning mixture

½ cup roasted red peppers, minced

½ cup peppadew, minced

½ grated shallot

pinch of cayenne pepper

fresh ground pepper to taste

In an electric mixer, whip the cream cheese until fluffy, lower the speed and add the remaining ingredients.  Let it go in the mixer until thoroughly combined, then refrigerate.

                                                                                                                                  

PEPPADEW AIOLI RECIPE:

1 ½ cup mayonnaise

3/4 cup peppadew puree (approximately 1 ½ cups whole)

½ tablespoon chopped fresh garlic

salt and fresh pepper to taste

Whisk ingredients together.  Taste for seasoning.

Yields ½ quart

Ingredients
  • 12 Green Tomatoes
  • 1 cup cornmeal
  • ½ cup flour
  • 2 tablespoons Julep’s pimento seasoning
  • 2 quart panko
  • 1/4 cup cajun spice
  • Combine all thoroughly
  • ½ cup salt
  • 2 tablespoons fresh ground pepper
  • 2 tablespoons garlic powder
  • ½ quart buttermilk
  • 2 each eggs
  • 4 ounces cream cheese, room temperature
  • 1 ½ pounds yellow grated fresh cheddar cheese
  • 1 ½ cup mayonnaise
  • ½ tablespoon dijon mustard
  • ½ cup roasted red peppers, minced
  • ½ cup peppadew, minced
  • ½ grated shallot
  • pinch of cayenne pepper
  • fresh ground pepper
  • 1 tablespoon Julep’s pimento seasoning mixture
  • 1 ½ cup mayonnaise
  • 3/4 cup peppadew puree (approximately 1 ½ cups whole)
  • ½ tablespoon chopped fresh garlic
  • salt and fresh pepper to taste
Julep’s Mint Julep Recipe | 0 Comments
Juleps , Chef Jeff Henderson, Aired on Thu 3/19
Mint, Juleps
The Back Story

Ingredients:

2 ounces Kentucky Bourbon

1 tablespoon Simple Mint Syrup

Crushed shaved ice

2 Sprigs of Fresh mint (1 Garnish and 1 muddle)

SIMPLE MINT SYRUP RECIPE:

Boil together 2 cups of water with 8 bruised mint sprigs and 2 cups of granulated sugar for 5 minutes. Refrigerate overnight.

TO PREPARE:

Using a Jefferson cup, add 1 tablespoon of mint syrup, sprig of fresh mint and muddle. Add

2 oz. bourbon, add crushed ice and stir rapidly to frost the cup, then garnish with fresh mint.

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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