New Orleans

Pulled Roast Beef Melt with Chive-Potato Chips | 0 Comments
From Gumbo Dawg, Aired on Fri 8/26
Chef Jeff Henderson, Sandwich, Lunch, New Orleans
Instructions

WHAT YOU NEED

THE MELT:

1/3 c. creole mustard

4 slices thick cut rustic bread

2 c. cooked roast beef, shredded

1 lb. block pepper jack cheese, shredded

½ stick unsalted butter, softened

3 large kosher dill pickles, sliced lengthwise

 

CHIVE POTATO CHIPS:

½ gal. canola oil

4 ½ c. water

1/3 c. white distilled vinegar

6 russet potatoes, scrubbed, skin on and thinly sliced

2 tbsp. sea salt

1 tbsp. fresh chives, thinly sliced

 

WHAT TO DO

Sandwich:

1. Spread mustard on one side of each slice of bread.

2. Place shredded meat on bread and top with cheese. Add butter to hot grill pan and place sandwich in grill pan; cook for 1 minute.

3. Place second slice of bread on top of meat, turn over and place a brick covered in foil on top. Cook for about 30 seconds or until cheese is melted and bread is toasted. Remove sandwiches from pan and slice diagonally. Serve with dill pickles and chive potato chips.

 

Chive Potato Chips:

1. Preheat oil in a skillet over medium high heat. Skillet should reach 400 degrees.

2. Place water and vinegar into a large bowl. Add potatoes to the water mixture. Let sit at least 30 minutes. Remove potatoes from water and place on paper towels to dry out.

Working in batches, carefully place potatoes into hot oil and cook until crispy. Using a slotted spoon, remove potatoes from oil and place on a paper towel-lined tray. Season with sea salt and finely chopped chives. 

Ingredients
  • 1/3 c. creole mustard
  • 4 slices thick cut rustic bread
  • 2 c. cooked roast beef, shredded
  • 1 lb. block pepper jack cheese, shredded
  • ½ stick unsalted butter, softened
  • 3 large kosher dill pickles, sliced lengthwise
  • ½ gal. canola oil
  • 4 ½ c. water
  • 1/3 c. white distilled vinegar
  • 6 russet potatoes, scrubbed, skin on and thinly sliced
  • 2 tbsp. sea salt
  • 1 tbsp. fresh chives, thinly sliced

Savory Sandwiches

Chef Jeff puts a flip on simple sandwiches turning them into something special. The basic grilled cheese takes a turn with some secret ingredients and the classic po’boy gets an Asian twist. 

Michaels

Chef Jeff stops into Michaels in Slidell Louisiana where he cooks up some delectable fresh Cajun and creole shrimp, crab and trout and then puts a fruity flip on a classic cocktail. It is sure to be a great waterfront dining experience. 

Instructions

What You Need: Faux Fries

1 loaf of store-bought pound cake

1 fast food cardboard French fry container (ask politely and you shall receive)

What To Do

  • Preheat oven to 350°F
  • Trim the dome off the top of the loaf and a thin layer of crust off all remaining sides of the loaf. Then cut about 2 inches off one end of the loaf so that the remaining block is approximately 4 x 3 x 6-inches. Cut remaining loaf lengthwise into ¼-inch slices. Set slices flat on their side and cut lengthwise again into ¼ inch strips.
  • Arrange strips on a cookie sheet and bake for approximately 10 minutes, or until browned on top and bottom. Turn strips one quarter rotation and bake for approximately 4 more minutes, or until remaining two sides are browned. Let cool, then arrange in fries container.

 

What You Need: Raspberry Ketchup

6 ounces frozen raspberries, thawed, or 1 cup of fresh raspberries

2 tablespoons of confectionery (icing) sugar

1 empty ketchup bottle or plastic squeeze bottle

What To Do

  • If you are using frozen berries, drain off excess juice. Puree raspberries in a blender or food processor. Add sugar, one teaspoon at a time, to taste—until tartness is gone.
  • Place raspberry puree in a strainer over a bowl.  Use a rubber spatula or the back of a spoon to force the puree through the strainer. Discard the seeds and transfer puree to the ketchup bottle. Serve alongside “fries”.
  • Serves 4

 

Ingredients
  • 1 loaf of store-bought pound cake
  • 1 fast food cardboard French fry container (ask politely and you shall receive)
  • 6 ounces frozen raspberries, thawed, or 1 cup of fresh raspberries
  • 2 tablespoons of confectionery (icing) sugar
  • 1 empty ketchup bottle or plastic squeeze bottle

Saintsations

Chef Jeff teams up with the New Orleans Saintsations cheerleaders to cook up some amazing dishes that will have you cheering for more. They spice things up with blazing hot buffalo wings and crispy shrimp fried rice and end with a hardy linguine Bolognese.

Instructions

WHAT YOU NEED

 

Garlic-Lime Basmati Rice:

1 c. long-grain basmati rice

Coarse salt

½ c. fresh cilantro

2 tablespoons fresh squeezed lime juice

1 tbsp. olive oil

2 garlic cloves

 

Sheepshead Fish:

2 tbsp. olive oil

2 Sheepshead filets

Kosher salt

Ground black pepper

1 stick unsalted butter, sliced

1 tbsp. olive oil

2 shallots, minced

1 tbsp. garlic minced

2/3 c. dry white wine

2 tbsp. capers, rinsed and rough chopped 

2 tbsp. fresh lemon juice

2 tbsp. collard greens, finely chopped

 

Cajun seasoning

½ tomato, diced

 

WHAT TO DO

1. In a medium saucepan, bring chicken stock to a boil. Add rice and a nice pinch of salt to pot. Stir rice and cover; reduce to a simmer. Cook until stock is absorbed and rice is tender,15 to 18 minutes.

2. In a blender combine cilantro, lime juice, oil, garlic, and water; blend until smooth. Stir into cooked rice thoroughly. Set rice aside to serve with fish dish.

3. Preheat oven to 350 degrees. Score filet of fish, season generously with salt and pepper on both sides, dust with all-purpose flour. Add olive oil to a cast iron skillet on medium-high heat. Place fish skin side down; cook until crispy. Turn over and cook for 1 minute.

4. Remove fish from skillet and place on a roasting pan.  Put pan in oven and bake until flaky, about 10-12 minutes. Remove from oven set aside. In the same skillet, add 1 tbsp. butter, olive oil, shallots and garlic; cook until vegetables are fragrant and soft.  Pour in white wine add capers and lemon juice; reduce to half. Add the rest of butter, chopped collard greens and season with Cajun seasoning to taste.

5. Place lime rice on a large plate and top with fish.  Spoon Cajun lemon-caper sauce around rice. Season diced tomatoes with salt and pepper to taste. Garnish with tomatoes and fresh herbs.

 

 

 

 

 

 

 

 

Ingredients
  • 1 c. long-grain basmati rice
  • Coarse salt
  • ½ c. fresh cilantro
  • 2 tablespoons fresh squeezed lime juice
  • 1 tbsp. olive oil
  • 2 garlic cloves
  • 2 tbsp. olive oil
  • 2 Sheepshead filets
  • Kosher salt
  • Ground black pepper
  • 1 stick unsalted butter, sliced
  • 1 tbsp. olive oil
  • 2 shallots, minced
  • 1 tbsp. garlic minced
  • 2/3 c. dry white wine
  • 2 tbsp. capers, rinsed and rough chopped
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. collard greens, finely chopped
  • Cajun seasoning
  • ½ tomato, diced
Seared Yakitori Glazed Red Fish with Baby Bok Choy Sauté | 0 Comments
From Grilled Colossus Black Tiger Shrimp , Aired on Mon 6/27
Chef Jeff Henderson, New Orleans, Seafood, Cajun, fine dining
Instructions

WHAT TO DO

1. Preheat oven to 350 degrees.

2. Combine soy sauce, mirin, sake, sugar, pepper and juice from 1 lime in a large bowl; mix well and set aside. Score fish on skin side, season with salt and pepper to taste; dust with flour and set aside.

3. In a cast iron skillet on medium-high heat, add butter and olive oil. Place fish skin side down in skillet and sear on both sides until crispy. Remove fish from skillet and place on roasting dish.  Put fish in oven for about 10-12 minutes or until tender and flaky.

4. In the same cast iron skillet on medium-high heat add butter and olive oil. Add onions, carrots, serrano pepper and baby bok choy and sauté until vegetable are tender but still firm about 6-8 minutes. Add Yakitori mixture and stir until all ingredients are thoroughly mixed. Reduce Yakitori sauce by half and add honey. When sauce thickens, remove from heat.

5. Place vegetables on a platter top with fish. Spoon Yakitori sauce over fish and sprinkle with black sesame seeds. Garnish with lime and cilantro. 

Ingredients
  • 7 tbsp. dark soy sauce
  • 7 tbsp. mirin
  • 7 tbsp. sake
  • 2 tbsp. sugar
  • 1 serrano pepper, split
  • Juice from 1 lime
  • 2 filets of red fish
  • Kosher Salt
  • Fresh ground black pepper
  • 2 tbsp. all purpose flour for dusting
  • 1 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 1 tbsp. local honey
  • ½ yellow onion, diced
  • ¼ c. carrots, small diced
  • 1 serrano pepper, split
  • 3 baby bok choy, rough chopped
  • 1 lime, sliced in half
  • 2 cilantro sprigs

Estuary Cooking

Chef Jeff boats down the bayou to create some Cajun classics using fresh caught seafood from one of the most beautiful locations in southern Louisiana. In these wetlands everything is on the menu from spicy jumbo shrimp to flaky red fish. 

St. Roch Market

Chef Jeff grabs a bite at New Orleans historic St Roch Market. After touring the market he invites a few guests to join him in the food truck. Together they showcase their amazing recipes including fried oyster chowder, Mexican eggs and fluffy homemade banana bread. 

Brigstens

Chef Jeff teams up with legendary New Orleans chef Frank Brigsten. Together they cook a meal to remember. It starts with smoked crab fingers and a seared tuna steak and ends with a bread pudding that will knock your socks off. 

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