Potato Salad

The Back Story

Ingredients

·      4 lobster tails, poached

·      1 lemon, quartered

·      5 peppercorns

·      1 onion, quartered

·      8 skewers

·      2 cups cornmeal

·      4 tablespoons baking powder

·      1 teaspoon black pepper

·      1 cup flour

·      1 teaspoon salt

·      2 tablespoons sugar

·      1 cup half and half

·      3 eggs

·      2 quart vegetable oil

 

Method

-      Place 2 skewers into the tail of each lobster so it is secure so the tail won’t curl during the poaching process

-      Fill up a pot with 2 quarts of boiling water, 1 lemon quartered, peppercorns and 1 onion

-      quartered, this liquid is only for the poaching process, you will discard afterwards

-      Place the dry ingredients into a bowl and mix with a whisk

-      Add the eggs and half and half and whisk until consistency of the batter is of a thick pancake batter

-      Place the poached lobster tails in the batter to coat and drop in the 375 degree oil

-      Fry the lobster corn dog for 5 to 7 minutes or until golden brown

-      Serve with any condiments

 

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

Boil the sliced potatoes in salt water.  In a large bowl combine the buttermilk, red onions and pimento in a bowl. When the potatoes are cooked, strain them and add to the buttermilk mixture. Season with salt and pepper to taste and garnish with low-fat sour cream.

Ingredients
  • 2 cups baby bliss potatoes, sliced and boiled
  • ¼ red onion, sliced
  • 1 tbsp. pimento peppers, chopped
  • Fresh dill, diced
  • salt and pepper to taste
  • 2 tbsp. low-fat buttermilk
  • 1 tbsp. low-fat sour cream
The Back Story

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Ingredients

·      2 cups baby bliss potatoes, sliced and boiled

·      ¼ red onion, sliced

·      1 tbsp. pimento peppers, chopped

·      Fresh dill, diced

·      salt and pepper to taste

·      2 tbsp. low-fat buttermilk

·      1 tbsp. low-fat sour cream

Method

Boil the sliced potatoes in salt water.  In a large bowl combine the buttermilk, red onions and pimento in a bowl. When the potatoes are cooked, strain them and add to the buttermilk mixture. Season with salt and pepper to taste and garnish with low-fat sour cream.

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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