Rice

The Back Story
WHAT TO GET
1 tablespoon unsalted butter
1 large onion, chopped
2 tablespoons fresh garlic, minced
½ teaspoon dried thyme
1 pinch Kosher salt
Fresh ground black pepper to taste
1 pound black-eyed peas, rinsed, sorted and pre-soaked 
6 smoked turkey necks
4 cups chicken stock
½ pound fresh okra, sliced
1 large tomato, diced
1 cup steamed white or brown rice, ready made
 
WHAT TO DO
 
1. In a skillet or a large Dutch oven, heat butter over medium-high heat. Add onions and cook until tender. Add garlic and cook for an additional minute. Stir in thyme, salt and pepper.
 
2. Add peas, smoked turkey necks and chicken stock. Bring to a rolling boil, about 2 minutes. Reduce heat to a simmer and cover. Allow peas to cook for 30 minutes or until tender. Add okra and tomatoes and cook for an additional 2 minutes.  Serve with steamed white rice.
 
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

WHAT TO GET

Pork marinade

2 tablespoons

½ cup sugar

¼ teaspoon white pepper

6 tablespoons hoisin sauce

⅓ cup ketchup

⅓ cup sherry

2 tablespoons honey

6 roasted garlic cloves

½ bunch cilantro leaves

2 tablespoons minced fresh ginger

1- 3 pound piece pork butt (cut into a few chunks, trimmed of fat)

Braise Ingredients

Marinated pork butt

1 tablespoon salt

1 teaspoon pepper

½ teaspoon creole seasoning

2 tablespoons hot sesame oil

⅓ cup flour

2 tablespoons minced ginger

6 garlic cloves

⅓ onion, small diced

2 teaspoons crystal hot sauce

3 cups low-sodium chicken stock

¼ cup small sliced crimini mushrooms

1 orange. cut into wedges, and seeds pulled out with a tweezer

Rice

1 teaspoon wild mushroom salt

2 cups cooked rice

1 tablespoon hot sesame oil

3 cloves minced garlic

¼ cup chicken stock

1 head baby bok choy, roughly chopped

2 brown tomatoes, small diced

1 tablespoon butter

2 tablespoons small diced yellow bell pepper

2 tablespoons small diced red bell pepper

WHAT TO DO

Pork

1. Whisk together all marinade ingredients (except pork), and when thoroughly mixed add pork and marinate for 2 to 3 hours

2. Remove pork from excess marinade and season with salt, pepper, and creole, setting aside

3. In medium-high heated skillet, bring hot sesame oil to heat

4. Add onion, ginger, and garlic and flour, stirring frequently

5. When onions brown, add pork, orange slices, and crystal hot sauce

6. When pork sears on all sides, add chicken stock and bring pot to a simmer, allowing to simmer for 3 hours, stirring occasionally

7. Serve in bowl over rice

Rice

1. In large skillet, bring sesame oil and butter to medium high heat

2. Add all ingredients and bring to high heat, stirring frequently for about 2 minutes

 

Ingredients
  • ½ cup sugar
  • ¼ teaspoon white pepper
  • 6 tablespoons hoisin sauce
  • ⅓ cup ketchup
  • ⅓ cup sherry
  • 2 tablespoons honey
  • 6 roasted garlic cloves
  • ½ bunch cilantro leaves
  • 2 tablespoons minced fresh ginger
  • 1- 3 pound piece pork butt (cut into a few chunks, trimmed of fat)
  • Marinated pork butt
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • ½ teaspoon creole seasoning
  • 2 tablespoons hot sesame oil
  • ⅓ cup flour
  • 2 tablespoons minced ginger
  • 6 garlic cloves
  • ⅓ onion, small diced
  • 2 teaspoons crystal hot sauce
  • 3 cups low-sodium chicken stock
  • ¼ cup small sliced crimini mushrooms
  • 1 orange. cut into wedges, and seeds pulled out with a tweezer
  • 1 teaspoon wild mushroom salt
  • 2 cups cooked rice
  • 1 tablespoon hot sesame oil
  • 3 cloves minced garlic
  • ¼ cup chicken stock
  • 1 head baby bok choy, roughly chopped
  • 2 brown tomatoes, small diced
  • 1 tablespoon butter
  • 2 tablespoons small diced yellow bell pepper
  • 2 tablespoons small diced red bell pepper
Instructions

Tomahawk Steak

Ingredients

·      1 42 ounce tomahawk steak

·      1 sprig rosemary, chopped

·      2 cloves garlic, minced

·      2 tablespoons extra-virgin olive oil

·      Salt and pepper to taste

Method

-      Season the steak liberally with salt and pepper

-      Coat the steak in extra-virgin olive oil and massage in the chopped garlic and rosemary

-      Place the steak on a hot grill pan for 4 minutes on each side

-      Place in the oven at 400 degrees for 10 to 13 minutes for a medium temperature

Garlic butter

Ingredients

·      6 tablespoons olive oil-butter blend, room temperature

·      1 rosemary sprig, chopped

·      2 garlic cloves, minced

·      Salt and pepper to taste

Method

-      Mix all the ingredients together and season to taste with salt and pepper

Carolina Red Rice

Ingredients

·      2 tablespoons extra-virgin olive oil

·      ½ white onion, diced

·      1 green bell pepper, seeded and small diced

·      4 garlic cloves, chopped

·      1 cup rice

·      1 bay leaf

·      2 cups chicken stock

·      3 tablespoons tomato paste

·      Salt and pepper to taste

·      1 cup cooked black eyed peas

Method

-      Place the olive oil in a small pot under medium heat and add the onions

-      Add the bell peppers and let the vegetables sweat out for about 5 to 7 minutes

-      Add the garlic, rice and tomato paste

-      Mix the rice around and to get toasted for about 1 minute

-      Pour the chicken stock 

-      Add the bay leaf

-      Season with salt and pepper and reduce the heat to low

-      Cover with a lid and let the rice cook for about 20 minutes

-      Fold in the black eyed peas with the rice when finished cooking

 

Ingredients
  • 1 42 ounce tomahawk steak
  • 1 sprig rosemary, chopped
  • 2 cloves garlic, minced
  • 4 tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 6 tablespoons olive oil-butter blend, room temperature
  • 1 rosemary sprig, chopped
  • 2 garlic cloves, minced
  • ½ white onion, diced
  • 1 green bell pepper, seeded and small diced
  • 4 garlic cloves, chopped
  • 1 cup rice
  • 1 bay leaf
  • 2 cups chicken stock
  • 3 tablespoons tomato paste
  • 1 cup cooked black eyed peas
Instructions

Quail Ingredients

·      2 quails

·      1 celery, small dice

·      ½ white onion, small dice

·      1 carrot, small dice

·      1 sprig rosemary, finely chopped

·      1 garlic clove, chopped

·      1 bay leaf

·      2 tablespoons olive oil

·      Salt and pepper to taste

Method

-      Season the quail with salt and pepper

-      Mix the carrot, celery and onions together along with chopped garlic, herbs and bay leaf

-      Place 2 tablespoons of the mixture into the cavity of the quail

-      Secure the bird tight with a skewer so that the filling doesn’t come out

-      Sear the quail in a cast iron skillet with olive oil to crisp up the skin

-      Place the quail in the oven at 350 degrees for about 12 to 15 minutes, or until the juices run clear

Wild Rice Ingredients

·      2 tablespoons olive oil-butter blend

·      ½ white onion, small diced

·      1 tablespoons minced garlic

·      1 banana pepper

·      1/3 cup chicken stock

·      1 cup baby spinach

·      1 cup partially cooked wild rice

·      Salt and pepper to taste

Method

-      Place olive oil-butter blend into a Dutch oven under medium heat

-      Add the onions, garlic and banana pepper until soft, about 3 to 5 minutes

-      Add chicken stock, rice and baby spinach and turn the flame to low and cook rice for another 10 minutes

-      Season the rice with salt and pepper

Sauce Ingredients

·      1 shallot, sliced

·      1 garlic clove, minced

·      2 tablespoons olive oil-butter blend

·      ¾ cup chicken stock

·      2 tablespoons chopped parsley

·      1/3 cup port wine

·      1 tablespoon pomegranate seeds

·      Salt and pepper to taste

Method

-      Place the olive oil butter blend in a skillet under medium heat

-      Add the shallots and cook until soft, about 5 minutes, then add the garlic

-      Add the port wine and chicken stock then reduce for 10 minutes under low heat

-      Season with salt and pepper to taste and serve on top of the quail

-      Garnish with pomegranate seeds and parsley

Ingredients
  • 2 quails
  • 1 celery, small dice
  • ½ white onion, small dice
  • 1 carrot, small dice
  • 1 sprig rosemary, finely chopped
  • 1 garlic clove, chopped
  • 1 bay leaf
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons olive oil-butter blend
  • ½ white onion, small diced
  • 1 tablespoons minced garlic
  • 1 banana pepper
  • 1/3 cup chicken stock
  • 1 cup baby spinach
  • 1 cup partially cooked wild rice
  • 1 shallot, sliced
  • 1 garlic clove, minced
  • 2 tablespoons olive oil-butter blend
  • ¾ cup chicken stock
  • 2 tablespoons chopped parsley
  • 1/3 cup port wine
  • 1 tablespoon pomegranate seeds
Instructions

Method

-Add ingredients in the order above to a skillet and sauté for 3-5 minutes

Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons chopped green bell peppers
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped celery
  • 1 tablespoon minced garlic
  • ½ pound golf shrimp
  • 1 tablespoon Cajun spice
  • 2 teaspoons Crystal hot sauce
  • 1 cup pulled chicken
  • 2 cups pre-cooked brown rice
  • ½ cup chicken stock
  • ¼ cup smoked barbeque sauce
  • Baby tomatoes
  • Parsley
The Back Story

CLICK HERE FOR MORE DETAILS

Ingredients

·      1 tablespoon olive oil

·      2 tablespoons chopped green bell peppers

·      2 tablespoons chopped onion

·      2 tablespoons chopped celery

·      1 tablespoon minced garlic

·      ½ pound golf shrimp

·      1 tablespoon Cajun spice

·      2 teaspoons Crystal hot sauce

·      1 cup pulled chicken

·      2 cups pre-cooked brown rice

·      ½ cup chicken stock

·      ¼ cup smoked barbeque sauce

·      Baby tomatoes

·      Parsley

 

Method

-Add ingredients in the order above to a skillet and sauté for 3-5 minutes

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

-      Heat oil in a cast iron pot

-      Add diced onions and bay leaf to pot

-      Add olive-oil butter to pot, and stir

-      Add rice and chicken stock to pot, and bring to a simmer

-      Let simmer until all of the liquid is absorbed, about 20 minutes

-      Toss cooked rice with cilantro

 

 

 

Ingredients
  • 2 cups low-sodium chicken stock
  • 1 cup basmati rice
  • ½ cup diced onions
  • 2 tablespoons olive oil
  • 1 tablespoon olive-oil butter
  • 1 tablespoon chopped cilantro
  • 1 bay leaf
The Back Story
Method
 
Season goat meat with 1 tablespoon of yellow curry, 1 teaspoon of cinnamon, pepper to taste and 1 tablespoon of grapeseed oil
Heat 1 tablespoon of grapeseed oil with 1 tablespoon of curry powder and 1 teaspoon of cinnamon over medium heat in a cast iron pot for braising 
Brown the goat meat in the pot, then remove to separate dish
In a the same pot, add green bell peppers, scotch bonnet peppers, onion, ginger and 2 tablespoons of grapeseed oil, and stir
Add in bay leaves, and cook together
Stir in flour until combined 
Stir in minced garlic and two whole garlic cloves
Stir in goat milk, 1 teaspoon of curry powder and a ½ teaspoon of cinnamon
Add chicken stock to mixture
Add browned goat meat back into the pot, and bring to a boil 
Add thyme bundle to pot
Reduce heat to simmer, and cook for 3 to 4 hours
Stir in two tablespoons of herb feta goat cheese
Serve over steamed rice and top with a dollop of goat 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)

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