Potatoes

The Back Story

Thai ribs

Recipe Provided by Zea Rotisserie & Grill

Entrée portion:

Thai sauce:

¼ cup sweet soy sauce

¼ cup regular soy sauce

¼ cup sweet chili sauce

2 tbls minced fresh garlic

*all 3 sauces available in Asian markets

Herb blend:

¼ cup cilantro

¼ cup basil

¼ cup chopped green onions

Basic rib procedure:

St. Louis Style Ribs (12-16 count bones)

Spread on top 1 tbls of kosher salt

1 tbls black pepper

Wrap tight in foil

Roast in a 200 degree oven for 2 hours

Remove from oven and cool completely

Rib grilling procedure:

On your grill, put cooled ribs bone side down

Brush sweet marinade on top side

Allow to sit on fire until ribs underneath are slightly charred

Flip ribs over

Slightly char meat side

Flip ribs over

Glaze meat side again with sauce

Cut ribs in half

Evenly distribute herb blend garnish

Add a sprinkle of sesame seeds

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

Coffee Rubbed NY Strip with mashed sweet potato and Brussels

WHAT YOU NEED

Coffee rub

2 tablespoons super-fine ground coffee

1 teaspoon dark chili powder

1 tablespoon salt

1 tablespoon brown sugar

1 teaspoon cumin

1 teaspoon paprika

1 tablespoon olive oil

strip

seasoned 16 ounce new york strip

3 tablespoons olive oil/canola blend

coffee rub

sauce

½ shallot (small diced)

2 tablespoons duck fat

½ tablespoons minced fresh garlic

3 slices butter

1 pinch salt

1 pinch cinnamon

1 tablespoon honey

¼ cup fresh brewed coffee

2 tablespoons half and half

2 tablespoons beef stock

Brussels

1 cup Brussels sprouts, stems trimmed and quartered

1 tablespoons duck fat

½ small diced shallot

1 tablespoon minced garlic

potatoes

2 sweet potatoes, de-skinned, medium diced and cooked by boiling in a pot of water,

with 1 teaspoon vanilla, and 2 pinches cinnamon, then strained from water

1 pinch creole seasoning

½ teaspoon brown sugar

1/3 cup half and half

2 slices butter

1 teaspoon honey

⅛ teaspoon nutmeg

salt and pepper to taste

 

WHAT TO DO

rub

1. mix in bowl until even strip

1. preheat oven to 350 degrees

2. season strip with coffee rub

3. In large skillet bring oil to medium-high heat

4. gently lay strip in pan

5. sear until browned on both sides, then transfer to oven and bake until medium-rare or your desired doneness

sauce

1. In saucepan, bring duck fat, shallot, and garlic to medium heat

2. when shallots caramelize, whisk in coffee, half and half, stock, cinnamon, and

honey

3. bring to simmer

4. salt to taste

5. if sauce still remains bitter, add a dash of honey

6. serve with steak

Brussels

1. In medium saucepan, bring duck fat to medium heat

2. add brussels, shallot, garlic, salt and pepper

3. when brussels golden brown, add stock and butter

4. reduce heat to low-medium and stir occasionally until fork-tender

potatoes

1. In large mixing bowl, fork mash ingredients together

2. add cream until desired consistency

3. salt and pepper to taste

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)

Veal with bread crumb crust with potatoes | 0 Comments
From Grilled shrimp pasta , Aired on Tue 7/7
Chef Jeff Henderson, Potatoes, Veal, German
Instructions

WHAT TO GET

veal

2 4-6 ounce veal medallions (beaten ⅓” thick between sheets of saran wrap with pounder)

¼ teaspoon creole seasoning

¼ teaspoon pepper

¼ teaspoon kosher salt

2 tablespoons canola oil

2 lemon wedges

1 tablespoon minced fresh parsely

2 breading trays:

      1: ½ cup whole wheat bread crumbs and ½ cup all purpose flour

      2: 5 beaten eggs

carrots and potatoes

1 ½ cups baby heirloom carrots, cut in half longways

1 ½ cup fingerling potatoes, quartered and par-cooked

2 tablespoons canola oil/ olive oil blend

6 cloves roasted garlic

WHAT TO DO

veal

1.    preheat oven to 375

2.   season beaten veal with salt, pepper, and creole

3.   coat evenly in egg mix

4.   coat in flour/breadcrumb mix and let sit submerged in crumbs for 2 minutes

5.   In medium heated and oiled large skillet, place medallions on each side until breading is golden

6.   transfer to oven to finish for 6-8 minutes

7.   serve

carrots and potatoes

1.    In large medium heated skillet, combine all ingredients and stir until carrots and potatoes are fork tender

2.   serve

Ingredients
  • 2 4-6 ounce veal medallions (beaten ⅓” thick between sheets of saran wrap with pounder)
  • ¼ teaspoon creole seasoning
  • ¼ teaspoon pepper
  • ¼ teaspoon kosher salt
  • 2 tablespoons canola oil
  • 2 lemon wedges
  • 1 tablespoon minced fresh parsely
  • ½ cup whole wheat bread crumbs
  • ½ cup all purpose flour
  • 5 beaten eggs
  • 1 ½ cups baby heirloom carrots, cut in half longways
  • 1 ½ cup fingerling potatoes, quartered and par-cooked
  • 2 tablespoons canola oil/ olive oil blend
  • 6 cloves roasted garlic
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

CLICK HERE FOR MORE DETAILS

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)

The Back Story

Method

-       Generously season steak with salt, cayenne spice and pepper. Pack seasoning into the meat using your fingers, and coat steaks in oil

-       Place the steak on a hot grill and cook for 4 minutes on each side for medium-rare to medium or 5 minutes on each side for medium-well to well

-       Drizzle steaks with jalapeno steak sauce

 

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)

Joe and Nancy Cavender | @

Nancy and I really enjoyed doing the show with Chef Jeff and being around the whole Flip my Food team. Lots of fun!  

(full profile)
Chef Dudley | @

I am a native of Louisiana and grew up cooking.  The majority of my recipes are either my own or from my friends back in Louisiana.  I opened the café in June of 1992 in Longview, TX.  The Longview  Daily News conducts a once a year opinion poll by subscribers to the newspaper and readers on what is the best in East Texas.  I am proud to say a big thank you to all who voted us the best Cajun Food in East Texas for 22 years in a row.  We have also been mentioned in Texas Monthly... (full profile)

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