Palace Cafe

Instructions

Method

-      Place all ingredients except the club soda into a shaker and mix well

-      Pour over ice and top with club soda

-      Garnish with orange slice or cherries

Ingredients
  • ¼ cup Passion Fruit juice
  • 1 ounce Lime juice
  • ¼ cup Orange juice
  • 1 ounce Simple syrup
  • ½ cup club soda
  • ½ orange
Pan Seared Pork Chop with sautéed mushrooms | 2 Comments
From Pan Seared Pork Chop , Aired on Thu 5/28
Chef Jeff Henderson, Palace Cafe
Instructions

Pork Chop Ingredients

·      16 ounces Bone in Pork Chop

·      1 tablespoon Cajun seasoning

·      3 tablespoons olive oil

·      2 sprigs of rosemary

Method

-      Season the pork chops with salt, pepper, Cajun seasoning and rosemary sprigs

-      Sear the pork chop in a hot skillet with 3 tbs of olive oil until brown all over

-      Place the chops in a 400 degree oven for about 15 minutes for a medium temperature or until you reach the desired temperature 

Vegetables Ingredients

·      1 tablespoon olive oil butter blend

·      2 tablespoons bacon pieces, small cubed and caramelized

·      1 cup Alba mushrooms, *any mushrooms will do

·      1 shallot, peeled and sliced

·      1 tablespoon roasted garlic, can be store bought

·      1 cup Brussels sprouts, cleaned and quartered

·      1 pinch Cajun seasoning

·      Salt and pepper to taste

Method

-      In a medium skillet place 1 tbs of olive oil butter blend and melt down

-      Add the caramelized bacon, shallots, roasted garlic, mushrooms and Brussels sprouts

-      Sauté vegetables under low heat for about 10 minutes until caramelized

-      Season with salt and pepper and serve with pork chops

Red Wine Sauce Ingredients

·      1 tablespoon olive oil butter blend

·      1 tablespoon shallot, chopped

·      1 garlic clove, minced

·      ½ cup red wine

·      1/3 cup orange juice

·      Salt and pepper to taste

Method

-      Place a skillet on medium heat and add the olive oil butter blend

-      Add the shallots and garlic and cook for about 2 minutes

-      Turn the flame off and add the red wine

-      Turn the flame back on and add the orange juice, then reduce the sauce until it thickens and coats the back of a spoon, about 5 to 7 minutes

Crème Garnish Ingredients

·      1 cup marscapone

·      1 tablespoon orange marmalade

·      1 teaspoon Grand Marnier

Method

-      Mix the marscapone, marmalade and the Grand Marnier together, and top the pork chop with a spoon of this crème   

Ingredients
  • 16 ounces Bone in Pork Chop
  • 1 tablespoon Cajun seasoning
  • 3 tablespoons olive oil
  • 2 sprigs of rosemary
  • 1 tablespoon olive oil butter blend
  • 2 tablespoons bacon pieces, small cubed and caramelized
  • 1 cup Alba mushrooms, *any mushrooms will do
  • 1 shallot, peeled and sliced
  • 1 tablespoon roasted garlic, can be store bought
  • 1 cup Brussels sprouts, cleaned and quartered
  • 1 pinch Cajun seasoning
  • Salt and pepper to taste
  • 1 tablespoon olive oil butter blend
  • 1 tablespoon shallot, chopped
  • 1 garlic clove, minced
  • ½ cup red wine
  • 1/3 cup orange juice
  • 1 cup marscapone
  • 1 tablespoon orange marmalade
  • 1 teaspoon Grand Marnier
Andouille Crusted Fish with Cayenne Butter Sauce | 0 Comments
From Pan Seared Pork Chop , Aired on Thu 5/28
Chef Jeff Henderson, Palace Cafe, Butter Sauce
Instructions

Andouille Crusted Fish with Cayenne Butter Sauce and Chive Aioli

Recipe Provided by Palace Café

Ingredients

Chive Aioli

·      1 bunch chives

·      2 tablespoons chopped parsley

·      2 ea. egg yolks

·      2/3 cup garlic oil

·      1 teaspoon Dijon mustard

·      1 ea. lemon, juice only

Method

-      To make garlic oil, cook 2/3 cup oil blend (80% vegetable oil, 20% olive oil) and ¼ cup chopped garlic over medium heat for 20 minutes, then strain and allow to cool

-      Puree chives and parsley in a food processor

-      Add yolks and pulse until well mixed

-      Slowly add oil, then mix in mustard and lemon juice

-      Season with salt to taste

-      Aioli should have thin mayonnaise-like consistency, add a little water to thin it out if necessary

-      Pour or spoon aioli into a pastry tube or plastic squeeze bottle and refrigerate (can be done a day in advance)

Cayenne Butter Sauce

·      ¾ cup hot sauce (Crystal brand hot sauce preferred)

·      ½ pound butter, cold and diced

Method

-      Reduce hot sauce by 1/3 over medium heat

-      Reduce heat to low and whisk in cold butter a few pieces at a time

-      Whisk continuously until all butter has been added

-      Keep sauce over low heat

Andouille Crusted Fish

·      6 ounce Andouille sausage, coarsely chopped (can substitute with any smoked pork sausage)

·      1 ea. onion, coarsely chopped

·      5 tablespoons oil blend

·      1 cup breadcrumbs

·      4 ea. skinless, boneless fish fillets, 8 ounces each

·      Kosher salt and white pepper to taste

Method

-      Grind andouille in a food processor

-      Sauté ground andouille and onion in 2 tablespoons oil over medium heat until sausage is lightly browned and onions are translucent

-      Puree in food processor

-      Add breadcrumbs and pulse until incorporated

-      Pre-heat oven at 350-degrees

-      Season fish fillets on both sides with salt and pepper

-      Preheat about 3 tablespoons of oil in an oven-safe skillet over high heat

-      Sear the top side of the fillets, about 2 minutes, then flip fillets and drain any excess oil

-      Coat fillets with andouille crust

-      Bake for 5 to 10 minutes, or until fish is thoroughly cooked and breadcrumbs are toasted

Ingredients
  • 1 bunch chives
  • 2 tablespoons chopped parsley
  • 2 ea. egg yolks
  • 2/3 cup garlic oil
  • 1 teaspoon Dijon mustard
  • 1 ea. lemon, juice only
  • ¾ cup hot sauce (Crystal brand hot sauce preferred)
  • ½ pound butter, cold and diced
  • 6 ounce Andouille sausage, coarsely chopped (can substitute with any smoked pork sausage)
  • 1 ea. onion, coarsely chopped
  • 5 tablespoons oil blend
  • 1 cup breadcrumbs
  • 4 ea. skinless, boneless fish fillets, 8 ounces each
  • Kosher salt and white pepper to taste
The Back Story

Pan Seared Pork Chop with sautéed mushrooms and a red wine reduction

Pork Chop Ingredients

·      16 ounces Bone in Pork Chop

·      1 tablespoon Cajun seasoning

·      3 tablespoons olive oil

·      2 sprigs of rosemary

Method

-      Season the pork chops with salt, pepper, Cajun seasoning and rosemary sprigs

-      Sear the pork chop in a hot skillet with 3 tbs of olive oil until brown all over

-      Place the chops in a 400 degree oven for about 15 minutes for a medium temperature or until you reach the desired temperature 

Vegetables Ingredients

·      1 tablespoon olive oil butter blend

·      2 tablespoons bacon pieces, small cubed and caramelized

·      1 cup Alba mushrooms, *any mushrooms will do

·      1 shallot, peeled and sliced

·      1 tablespoon roasted garlic, can be store bought

·      1 cup Brussels sprouts, cleaned and quartered

·      1 pinch Cajun seasoning

·      Salt and pepper to taste

Method

-      In a medium skillet place 1 tbs of olive oil butter blend and melt down

-      Add the caramelized bacon, shallots, roasted garlic, mushrooms and Brussels sprouts

-      Sauté vegetables under low heat for about 10 minutes until caramelized

-      Season with salt and pepper and serve with pork chops

Red Wine Sauce Ingredients

·      1 tablespoon olive oil butter blend

·      1 tablespoon shallot, chopped

·      1 garlic clove, minced

·      ½ cup red wine

·      1/3 cup orange juice

·      Salt and pepper to taste

Method

-      Place a skillet on medium heat and add the olive oil butter blend

-      Add the shallots and garlic and cook for about 2 minutes

-      Turn the flame off and add the red wine

-      Turn the flame back on and add the orange juice, then reduce the sauce until it thickens and coats the back of a spoon, about 5 to 7 minutes

Crème Garnish Ingredients

·      1 cup marscapone

·      1 tablespoon orange marmalade

·      1 teaspoon Grand Marnier

Method

-      Mix the marscapone, marmalade and the Grand Marnier together, and top the pork chop with a spoon of this crème   

 

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)

Subscribe to RSS - Palace Cafe