Sugarcane

Deep Fried Buttermilk Quail with Corn & Okra Maque Choux | 0 Comments
From Deep Fried Buttermilk Quail , Aired on Thu 7/14
Chef Jeff Henderson, Sugarcane, Quail
Instructions
Deep Fried Buttermilk Quail with Corn & Okra Maque Choux
 
WHAT YOU NEED
4-6 quail, semi-boneless
Kosher salt
Ground pepper
1 ½ cups buttermilk
2 cups all-purpose flour
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon garlic powder
2 tablespoons onion powder
1 tablespoon paprika
½ teaspoon cayenne pepper
2 quarts canola oil for frying
 
WHAT TO DO
1. Cut each quail into equal halves. Lightly season with salt and pepper. Pour buttermilk over quail and marinate for at least 2 hours, or overnight.
 
2. In a large bowl, mix together flour, salt, black pepper, garlic powder, onion powder, paprika and cayenne.
 
3. Remove quail from the buttermilk and reserve marinade. Place each quail into the seasoned flour and thoroughly coat. Dip each piece of quail back into the buttermilk, and then into the seasoned flour to give it a second coating. 
 
4. Heat the canola oil in a cast iron heavy Dutch oven to 350°F. 
 
5. Working in batches, carefully drop 4 quails into oil at a time.  Fry quail for about 6 minutes, or until golden brown. Remove quail from oil and drain on a wire rack or paper towels. Serve atop Maque Choux.
 
Corn & Okra Maque Choux
 
WHAT YOU NEED
½ cup unsalted butter
2 ears corn, husked and kernels removed
½ large onion, diced
½ cup green bell pepper, diced
½ cup red bell pepper, diced
½ cup green cabbage, shredded
1 tablespoon fresh garlic, minced 
1 large fresh tomato, chopped
1 cup fresh okra, sliced 
Kosher salt to taste
Ground black pepper to taste
Creole pepper to taste
¼ cup chopped green onions
1 tablespoon Italian parsley, chopped
3 tablespoons dark sugar cane syrup  
 
WHAT TO DO
1. Heat butter in a large skillet over medium-high heat. Add corn, onions, green peppers, red peppers, cabbage and garlic. Cook vegetables until fragrant and softened about 5 to 8 minutes. 
 
2. Fold in tomatoes and okra and cook for an additional 2 minutes. Season with salt and pepper. 
 
3. Add green onions and parsley. Drizzle syrup over corn mixture.  Remove from heat and serve.
 
Ingredients
  • 4-6 quail, semi-boneless
  • Kosher salt
  • Ground pepper
  • 1 ½ cups buttermilk
  • 2 cups all-purpose flour
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon paprika
  • ½ teaspoon cayenne pepper
  • 2 quarts canola oil for frying
  • ½ cup unsalted butter
  • 2 ears corn, husked and kernels removed
  • ½ large onion, diced
  • ½ cup green bell pepper, diced
  • ½ cup red bell pepper, diced
  • ½ cup green cabbage, shredded
  • 1 tablespoon fresh garlic, minced
  • 1 large fresh tomato, chopped
  • 1 cup fresh okra, sliced
  • Kosher salt to taste
  • Ground black pepper to taste
  • Creole pepper to taste
  • ¼ cup chopped green onions
  • 1 tablespoon Italian parsley, chopped
  • 3 tablespoons dark sugar cane syrup
Pecan Pie with Sugar Cane Syrup & Greek Yogurt | 0 Comments
From Deep Fried Buttermilk Quail , Aired on Thu 7/14
Chef Jeff Henderson, pie, Pecans, Sugarcane
Instructions
1. Preheat oven to 350. 
 
2. In a mixing bowl add corn syrup, sugar cane syrup, eggs, sugar, butter and vanilla. Mix together until blended well. Fold in pecans.
 
3. Add pie mixture to pie crust and bake for 40-50 minutes. Allow pie to cool before serving.
 
4. In mixing bowl add yogurt, cinnamon and nutmeg. Mix together and serve on top of cooled pecan pie.
 
Ingredients
  • ½ cup light corn syrup
  • ½ cup sugar cane syrup
  • 3 eggs
  • 1 cup granulated sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 ½ cup whole pecan halves
  • 1 frozen pie crust shell
  • ½ cup non fat Greek yogurt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Sugarcane

Chef Jeff finds the healthy alternative to refined sugar on a Sugar Cane Plantation. It’s Cane Syrup and it’s the secret ingredient to a perfectly Brined Pork Chop and a mouthwatering Pecan pie. Don’t miss these recipes!

The Back Story
Deep Fried Buttermilk Quail with Corn & Okra Maque Choux
 
WHAT YOU NEED
4-6 quail, semi-boneless
Kosher salt
Ground pepper
1 ½ cups buttermilk
2 cups all-purpose flour
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon garlic powder
2 tablespoons onion powder
1 tablespoon paprika
½ teaspoon cayenne pepper
2 quarts canola oil for frying
 
WHAT TO DO
1. Cut each quail into equal halves. Lightly season with salt and pepper. Pour buttermilk over quail and marinate for at least 2 hours, or overnight.
2. In a large bowl, mix together flour, salt, black pepper, garlic powder, onion powder, paprika and cayenne.
 
3. Remove quail from the buttermilk and reserve marinade. Place each quail into the seasoned flour and thoroughly coat. Dip each piece of quail back into the buttermilk, and then into the seasoned flour to give it a second coating. 
 
4. Heat the canola oil in a cast iron heavy Dutch oven to 350°F. 
 
5. Working in batches, carefully drop 4 quails into oil at a time.  Fry quail for about 6 minutes, or until golden brown. Remove quail from oil and drain on a wire rack or paper towels. Serve atop Maque Choux.
 
Corn & Okra Maque Choux
 
WHAT YOU NEED
½ cup unsalted butter
2 ears corn, husked and kernels removed
½ large onion, diced
½ cup green bell pepper, diced
½ cup red bell pepper, diced
½ cup green cabbage, shredded
1 tablespoon fresh garlic, minced 
1 large fresh tomato, chopped
1 cup fresh okra, sliced 
Kosher salt to taste
Ground black pepper to taste
Creole pepper to taste
¼ cup chopped green onions
1 tablespoon Italian parsley, chopped
3 tablespoons dark sugar cane syrup  
 
WHAT TO DO
1. Heat butter in a large skillet over medium-high heat. Add corn, onions, green peppers, red peppers, cabbage and garlic. Cook vegetables until fragrant and softened about 5 to 8 minutes. 
 
2. Fold in tomatoes and okra and cook for an additional 2 minutes. Season with salt and pepper. 
 
3. Add green onions and parsley. Drizzle syrup over corn mixture.  Remove from heat and serve.
 
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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