Spicy

Instructions

Tacos

Recipe Provided by Executive Chef Jonathan Exum, Wiltshire on Market

Tortillas

2 cups masa

1 ½ cups tortilla love (Latin stock)

Salt

1.    Warm liquid and mix ingredients together checking moisture content

2.   Ball and press

3.   Cook on flat top

 

Steak

2lb Marksbury farm terres major (shoulder tender)

Ramp rub

4 ramps

1 tablespoon cumin

2 teaspoons coriander

Salt

Juice of two limes

¼ cup oil

2 teaspoons Aleppo pepper flake

1.    Clean steak, rub in ramp, let sit overnight

2.   Sear hot and med rare, slice thin

Pickled celery

2 stalks celery

2 cups Ramp vinegar

3 tablespoons salt 

3 tablespoons sugar

1.    Clover dale creamery 2 year double Gloucester

BBQ aioli

2 egg yolks

2 cups blended oil

1 teaspoon salt

1 teaspoon cumin

1 teaspoon corriander

1 teaspoon black pepper

2 tablespoons hickory syrup

2 teaspoon chili powder

1 clove garlic

1/2 dehydrated onion

1 tablespoon apple cider vinegar

Water

1.    Put eggs and spices into food processor, blend, emulsify oil, add vinegar, adjust salt and vinegar and consistency with water

Ingredients
  • 2 cups masa
  • 1 ½ cups tortilla love (Latin stock)
  • 2lb Marksbury farm terres major (shoulder tender)
  • Ramp rub
  • 4 ramps
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • Salt
  • Juice of two limes
  • ¼ cup oil
  • 2 teaspoons Aleppo pepper flake
  • 2 stalks celery
  • 2 cups Ramp vinegar
  • 3 tablespoons sugar
  • 2 egg yolks
  • 2 cups blended oil
  • 1 teaspoon cumin
  • 1 teaspoon corriander
  • 1 teaspoon black pepper
  • 2 tablespoons hickory syrup
  • 2 teaspoon chili powder
  • 1 clove garlic
  • 1/2 dehydrated onion
  • 1 tablespoon apple cider vinegar
  • Water
Instructions

WHAT TO DO

In a deep fryer or large pot, heat oil to 350 degrees F.

In a large bowl, combine cornmeal, flour, chives, baking powder, salt and garlic powder.

In a small bowl, combine eggs, milk and vinegar. Add to cornmeal mixture, and stir until blended. Fold in jalapenos and cheddar cheese.

Drop a teaspoon of hushpuppy mixture into hot oil. Fry on each side until golden brown. Drain on paper towels and serve.

Ingredients
  • 6 cups canola oil
  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 tablespoon white vinegar
  • 2 jalapenos, deseeded, chopped
  • 1/2 cup shredded sharp cheese
The Back Story

Hot Sausage Macaroni & Cheese

What You Need

1 tablespoon unsalted butter

2 cups hot sausages, diced

3 tablespoons yellow onion, small diced

1 tablespoon garlic, minced

1 ¼ cups heavy cream

2 tablespoons all-purpose flour

¾ cups sharp cheddar cheese, shredded

½ cup smoked Gouda cheese, shredded

1/3 cup Monterey Jack cheese, shredded

2 cups penne macaroni, cooked al dente

Kosher salt and freshly ground black pepper, to taste

2 tablespoons Italian parsley, chopped (optional)

 

What To Do

1.    Heat a large nonstick saucepan over medium-high heat. Add butter, sausage and vegetables to pan. Sauté 4 minutes or until sausage has browned. Take pan off heat and set aside. Combine cream and flour in a small bowl. Stir well with a whisk. Add cream mixture to pan and bring to a boil stirring constantly. Reduce heat to medium.

2.   Add cheeses and cook for 3 minutes or until cheeses have melted. Stir in pasta and garnish with parsley, if desired. Serve immediately.

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

TOAST BUN ON FLAT TOP.  COOK BURGER TO DESIRED TEMP.  TOP WITH CHEESE, SPICY MAYO, JALAPENOS, GRILLED ONIONS, SLICED TOMATO, & LEAF LETTUCE.  

Ingredients
  • Bun – 1 EA
  • Burger – 1 EA
  • Habanero Cheddar Cheese – 1 EA
  • Grilled Onions – 2 Oz
  • Sliced Tomato – 1 EA
  • Leaf Lettuce – 1 EA
  • Jalapenos – 1 Oz
  • Spicy Mayo – 1 Oz
Instructions

Method

-      Add all ingredients to mason jar

-      Shake ingredients together and serve

 

Ingredients
  • ¾ cup olive oil
  • 1/3 cup balsamic vinegar
  • 3 jalapenos, charred and chopped
  • 2 garlic cloves, minced
  • ½ lime, juiced
  • 1½ tablespoons chopped cilantro
  • Salt and pepper to taste
Instructions

Method

-Season wings with pepper, salt, and Cajun spice

-Fry wings in olive oil at 350 degrees for 12-15 minutes

-Pat wings dry with a paper towel

-Toss wings in Crystal hot sauce and chili flakes

Ingredients
  • 3 ounces chicken wings
  • 2 teaspoons cracked black pepper
  • 1 teaspoon salt
  • ¼ tablespoon Cajun spice
  • 3 cups olive oil
  • ¼ cup Crystal hot sauce
  • ¼ tablespoon chili flakes
Instructions

Method

-Sauté sliced kale in olive oil until wilted

-Add habanero peppers and continue to sauté for 2 minutes

-Set aside to cool

-In another skillet, sauté shrimp with Crystal hot sauce for about 7 minutes

-Set aside to cool

-Spread marinara sauce on pizza dough

-Add all of the toppings to the dough

-Bake in the oven at 450 degrees for 10-15 minutes

 

 

Ingredients
  • 1 store bought pizza dough
  • 1 cup marinara sauce
  • 1 cup mozzarella cheese
  • 2 tablespoons extra virgin olive oil
  • 1 cup sliced kale
  • ¼ cup Habanero peppers
  • 12 gulf shrimp
  • 1 tablespoon Crystal hot sauce
  • 1 cup sliced cherry tomatoes
  • 1 tablespoon Pecorino Romano cheese
Instructions

Method

-      Combine all ingredients in a bowl and whisk together until blended

Ingredients
  • 1 cup extra virgin olive oil
  • 1/3 cup white wine vinegar
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon chopped parsley or cilantro
  • ¼ teaspoon lime zest
  • Juice from ½ a lime
  • Salt and pepper to taste
Chef Jessica Parker's Ginger Fire Wings | 0 Comments
From Seafood Salad, Aired on Tue 1/6
Chef Jeff Henderson, Spicy, Wings, Chicken Wings, Hot
Instructions

Ginger Fire Wings

Prepared by Chef Jessica Parker, Head Chef at Legends

 Ingredients

·      ½ dozen breaded chicken wings

·      4 cups oil

Method

-      In a heavy bottomed pot, heat oil

-      Drop breaded chicken wings in oil, and cook until crispy

-      Toss fried wings in Ginger Fire Sauce (recipe below)

Ginger Fire Sauce Ingredients

·      ½ cup ginger beer

·      2 tablespoons soy sauce

·      1 tablespoon canola oil

·      1 teaspoon chili flakes

Method

-      Whisk ingredients together until completely combined

 

Ingredients
  • ½ dozen breaded chicken wings
  • 4 cups oil
  • ½ cup ginger beer
  • 2 tablespoons soy sauce
  • 1 tablespoon canola oil
  • 1 teaspoon chili flakes
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

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