State Fair

Instructions

Method

-      Heat oil in a pot, and add pork sausage, celery and bell peppers; let cook down

-      Add lean ground beef, and break apart to stir in

-      Add corn, salt and pepper

-      Add chili flakes

-      Stir ketchup and barbeque sauce

-      Add minced garlic

-      Add onion

-      Add rosemary

-      Stir stewed tomatoes

-      Stir chicken stock

-      Add boiled potatoes

-      Add chicken

-      Bring pot to a simmer

-      Stir in Crystal Hot Sauce

 

 

 

 

Ingredients
  • ½ pound pork sausage, sliced
  • ½ pound lean ground beef
  • 2 cups stewed tomatoes
  • 2 cups of diced potatoes, boiled
  • 1 cup chicken stock
  • 1 cup corn
  • 1 cup shredded chicken, cooked
  • ½ cup bell peppers
  • ½ cup ketchup
  • ½ cup barbeque sauce
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon chili flakes
  • 1 sprig rosemary
  • Dash of Crystal Hot Sauce
  • Salt and pepper to taste
Rainbow Trout with Pickled Vegetables | 0 Comments
From Virginia State Fair , Aired on Mon 1/5
Chef Jeff Henderson, Fish, Trout, State Fair
Instructions

Rainbow Trout Ingredients

·      2 filets of rainbow trout

·      ¼ cup sliced onions

·      2 tablespoons olive oil

·      1 teaspoon thyme

·      Salt and pepper to taste

Method

-      Score trout filets to keep from buckling during the cooking process

-      Season trout with salt and pepper and thyme

-      In a cast iron skillet, heat 2 tablespoons of olive oil

-      Add trout to hot skillet, and top with sliced onions

-      Cook on each side, and remove from heat

Pickled Vegetables Ingredients

·      1 cup water

·      1 cup white wine vinegar

·      1 cup sugar

·      ¼ cup chicken stock

·      ½ pound green beans

·      6 white asparagus

·      4 baby carrots

·      3 fresh thyme sprigs

·      1 tablespoon olive oil butter blend

·      1 tablespoon coriander seeds

·      1 tablespoon peppercorns

·      1 tablespoon salt

·      1 bay leaf

·      Juice from 2 lemons

Method

-      Combine water, vinegar, coriander seeds, peppercorns, lemon juice, bay leaf, sugar and salt in a sauce pan

-      Bring mixture to a boil

-      Place vegetables in a pickling jar, and pour vinegar mixture into jar over vegetables

-      Store vegetables in refrigerator to pickle

-      In a skillet, heat butter blend

-      Add vegetables and thyme to skillet

-      Add chicken stock to skillet, and simmer

-      Once cooked through, remove from heat

Ingredients
  • 2 filets of rainbow trout
  • ¼ cup sliced onions
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1 cup water
  • 1 cup white wine vinegar
  • 1 cup sugar
  • ¼ cup chicken stock
  • ½ pound green beans
  • 6 white asparagus
  • 4 baby carrots
  • 3 fresh thyme sprigs
  • 1 tablespoon olive oil butter blend
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 1 tablespoon salt
  • 1 bay leaf
  • Juice from 2 lemons
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