Newlyweds

Hot and Spicy Rock Shrimp and Ginger Salad | 0 Comments
From White Bean Chili, Aired on Thu 10/23
Chef Jeff Henderson, Healthy, Healthy Recipe, Shrimp, Salad, Spicy, Newlyweds
Instructions

Ginger Vinaigrette Method

-      In a blender, combine ginger, onion, celery, lemon juice, ketchup, soy sauce and cilantro

-      While blending, thicken with olive oil as needed

-      Serve over mixed greens

 

 

Hot and Spicy Rock Shrimp Method

-      Marinate rock shrimp with 1 teaspoon of olive oil, 1 teaspoon of ginger, 1 teaspoon of hoisin sauce

-      Heat 2 tablespoons canola oil in a wok, and add sesame seed oil

-      Add sliced jalapenos and rock shrimp to wok

-      Toss with hoisin sauce and soy sauce

-      Add green onion, lime juice and garlic, and toss

-      Add bean sprouts

-      Add two tablespoons peanuts

-      Top with black and white sesame seeds

Ingredients
  • Ginger Vinaigrette Ingredients
  • 2 tablespoons lemon juice
  • 1 tablespoon onion
  • 1 tablespoon cilantro
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon celery
  • 1 teaspoon ginger
  • 1 teaspoon ketchup
  • 1 teaspoons soy sauce
  • Hot and Spicy Rock Shrimp Ingredients
  • 8 ounces rock shrimp
  • 1/3 cup bean sprouts
  • 2 tablespoons canola oil
  • 2 tablespoon green onion
  • 2 tablespoons peanuts
  • 2 tablespoons red jalapeno peppers, sliced
  • 1 tablespoon lime juice
  • 1 tablespoon minced garlic
  • 2 teaspoons hoisin sauce
  • 2 teaspoons sesame seed oil
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds
  • 1 teaspoon olive oil
The Back Story

-      Heat 2 tablespoons canola oil in a skillet over medium-to-high heat

-      Add onion, bacon, 2 sprigs of thyme and a bay leaf, and stir

-      Add white beans, two diced tomatillos and chicken stock, and let simmer

-      In a separate pot, heat 2 tablespoons of canola oil

-      Add garlic, 2 tablespoons of diced poblano peppers, three diced tomatillos, and let cook down

-      Add cumin, 2 sprigs of thyme

-      Using a fork, pull the chicken off the bone

-      Toss shredded chicken in olive oil, thyme, parsley, cheese and pepper

-      Place a charred jalapeno and chicken in a smoking glass jar

-      Using a handheld smoker, smoke chicken for 10 to 12 minutes

-      Add chicken to chili

-      Serve topped with avocado, parsley and 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

Method

-      Beat peanut butter and sugar together

-      Add eggs and vanilla and beat again until blended

-      Form balls the size of golf balls

-      Roll each ball in the crushed peanuts

-      Place on cookie sheet and lightly flatten with your fingers

-      Bake in a 350-degree oven for 8 minutes

-      Allow to cool slightly on cookie sheet before removing to a rack to cool completely

Ingredients
  • 2 cups all natural chunky peanut butter
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup crushed peanuts
Instructions

Method

-      Mix dry ingredients together, and add a pinch of pepper

-      In a stand mixer or using a hand-held mixer set to low speed, stir in butter, milk, jalapenos and thyme

-      Pour batter into a buttered cast iron skillet, and bake at 375-degrees for 20 minutes

Ingredients
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 cups milk
  • 1 cup sugar
  • 1 cup cornmeal
  • ¾ cups butter, melted
  • 2 tablespoons chopped jalapeno peppers
  • 2 teaspoons thyme
  • Pinch of pepper
Instructions

Method

-      Heat 2 tablespoons canola oil in a skillet over medium-to-high heat

-      Add onion, bacon, 2 sprigs of thyme and a bay leaf, and stir

-      Add white beans, two diced tomatillos and chicken stock, and let simmer

-      In a separate pot, heat 2 tablespoons of canola oil

-      Add garlic, 2 tablespoons of diced poblano peppers, three diced tomatillos, and let cook down

-      Add cumin, 2 sprigs of thyme

-      Using a fork, pull the chicken off the bone

-      Toss shredded chicken in olive oil, thyme, parsley, cheese and pepper

-      Place a charred jalapeno and chicken in a smoking glass jar

-      Using a handheld smoker, smoke chicken for 10 to 12 minutes

-      Add chicken to chili

-      Serve topped with avocado, parsley and cheese

Ingredients
  • • 1 whole rotisserie chicken, skin removed
  • • 5 tomatillo tomatoes, diced
  • • 4 sprigs thyme
  • • 2 poblano chilies, charred and chopped
  • • 1 yellow onion, chopped
  • • 1 jalapeno, charred
  • • 1 bay leaf
  • • 2 cups chicken broth
  • • 2 cups white beans
  • • ½ cup tablespoons canola oil
  • • ½ cup bacon
  • • 2 tablespoons of cumin
  • • 1½ tablespoons minced garlic
  • • 1 teaspoon olive oil
  • • Salt and pepper to taste
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