Tableau

Instructions

Custard Ingredients

x 1 Yields: 1 pie                                         

·      4 cups milk                                                 

·      2 cups cream                                             

·      ½ vanilla bean, scraped                           

·      2 eggs                                                                      

·      1 cup sugar                                                            

·      8 TBS (1/2 cup) cornstarch                   

·      ¼ tsp salt                                                      

·      2 gelatin sheets                                         

·      2 TBS vanilla extract                                

·      8 oz butter, unsalted                               

 

Method

Heat milk, cream and scraped vanilla bean in a saucepan over medium heat.  Bring to a low boil.  Strain mixture through a chinois to remove beans.  Place back on the stove.  

While liquids are heating mix the egg, sugar, salt, and cornstarch in a bowl.  Set aside.

Bloom gelatin in ½ cup ice water.

Once liquids are at a low boil, temper hot milk into egg mixture.  Pour that tempered mix back into the pot and cook until thick ribbon stage.

Drain all water from the gelatin and add to custard.  Whisk until melted. The gelatin sheets once bloomed in cold water will become soft and gel-like.

Remove from heat and add vanilla extract and butter.  Whisk until melted and combined.

Pour custard into a bowl set in an ice bath. Whisk until cool.  Place a piece of plastic on the surface of the cream to avoid the formation of skin.  Stir occasionally for even cooling.  Cool for at least 4 hours before placing in the crust.

 

Crust Ingredients

x 1 Yields: 1 pie                 

·      1 cup sugar                                                

·      4 oz butter, unsalted                                

·      2 eggs                                                                      

·      1 tsp vanilla extract                                 

·      2 ½ tsp baking powder                           

·      2 cups AP flour                                          

 

Method

In the bowl of an electric mixer, beat the sugar and butter until light and fluffy.

 Add eggs one at a time, beating well after each addition.

Add vanilla and mix.

In a bowl, whisk together the flour and baking powder.  Add dry ingredients to bowl and beat for 5 minutes.

Wrap dough and cool before rolling.

Spray and flour a 9 inch pie pan.  Roll the dough to fit in pan with edges hanging over pan.  Place custard in crust; fold crust over custard.  Place back in the cooler for 30 minutes before baking.  Preheat oven to 350⁰.  Bake 1 hour, turning the pies every 15 minutes for even baking.

 

New Orleans Spiced Rum Caramel

x 1 Yields: 2 ½ cups                                              

·      ¾ cups sugar                                                           

·      ¼ cup water                                               

·      1 cup + 1 TBS cream                                            

·      2 TBS Rum                                                              

·      1 tsp vanilla extract                                              

·      2 tsp cold butter, unsalted                                

 

Method

In a large heavy saucepot, place the sugar and water, and cook on high heat until sugar dissolves and amber color is reached.

Remove from heat and add cream carefully, whisking to combine.

Return to the stove on medium and cook until thick, approximately 10 minutes, stirring occasionally.

Remove from heat and stir in New Orleans spiced rum, vanilla, and butter. Cool in refrigerator until ready to use.  Use this as a sauce for the tart when ready to serve.  Excess sauce can be stored in the fridge for further use. 

 

 

 

 

 

Ingredients
  • 4 cups milk
  • 2 cups cream
  • ½ vanilla bean, scraped
  • 4 eggs
  • 2 3/4 cups sugar
  • 8 TBS (1/2 cup) cornstarch
  • ¼ tsp salt
  • 2 gelatin sheets
  • 3 TBS + 1 tsp vanilla extract
  • 12 oz + 2 tsp butter, unsalted
  • 2 ½ tsp baking powder
  • 2 cups AP flour
  • ¼ cup water
  • 1 cup + 1 TBS cream
  • 2 TBS Rum
Instructions

Eggs Benedict Ingredients

·      3 Cups of water

·      ½ cup white vinegar

·      24 eggs poached eggs

·      Hollandaise Sauce

·      12 English Muffins

·      Julienned low fat ham

·      1 tsp creole seasoning

·      2 tbsp. liquid crab boil

·      Raw oysters

·      Masa haring corn flour

·      Vegetable oil for frying

·      1 Pinch of Parsley

Hollandaise Sauce

·      10 oz. clarified butter

·      5 egg yolks

·      2 tablespoons of white wine

·      4 dashes of tabasco sauce

·      1 tsp. lemon zest

·      Juice of 1 lemon

·      1 tablespoon fine chopped parsley

·      Kosher Salt and White Pepper to taste

·      1 tsp. creole seasoning

 

Ingredients
  • Water for Poaching Eggs
  • ½ cup white vinegar
  • 24 eggs poached eggs
  • Hollandaise Sauce
  • 12 English Muffins
  • Julienned low fat ham
  • 1 tsp creole seasoning
  • 2 tbsp. liquid crab boil
  • Raw oysters
  • Masa haring corn flour
  • Vegetable oil for frying
  • 1 Pinch of Parsley
  • 10 oz. clarified butter
  • 5 egg yolks
  • 2 tablespoons of white wine
  • 4 dashes of tabasco sauce
  • 1 tsp. lemon zest
  • Juice of 1 lemon
  • 1 tablespoon fine chopped parsley
  • Kosher Salt and White Pepper to taste
  • 1 tsp. creole seasoning
Instructions

Pork Ingredients

·      1pound pork shoulder, chopped into 1 inch cubes

·      1 tablespoon garlic, minced

·      1 sprig of rosemary

·      1 sprig of thyme

·      2 tablespoons olive oil

·      1 tablespoon flour   

·      1 tablespoon duck fat

·      ½ cup Riesling

·      2 tablespoons butter

·      1 tablespoon parsley, chopped

·      2 tablespoons Parmesan cheese

·      2 tablespoons crushed bread crumbs

·      2 eggs

·      Salt and pepper to taste

Method

-      Mix the cubed pork with the chopped garlic, rosemary, thyme, olive oil and flour together

-      Heat up a skillet and add the cubed pork mixture, browning the meat all over, about 5 to 7 minutes

-      Add 1 tablespoon duck fat to the pork then place in the oven at 375 degrees for 20 minutes

-      Remove the pork from the oven after 20 minutes and add the white wine, 2 tablespoons of butter and parsley

-      Cook 2 eggs in 1 tablespoon of butter until egg whites are firm for sunny side up egg

-      Combine the beans when they are tender to the cooked pork and top with the sunny side up egg, and garnish with Parmesan cheese and bread crumbs

Speckled Beans Ingredients

·      2 tablespoons duck fat

·      3 tablespoons green pepper, seeded and small diced

·      3 tablespoons celery, small diced

·      3 tablespoons yellow onion, small diced

·      2 cups Speckled Butter Beans

·      1 smoked turkey neck

·      1 jalapeno, sliced in half

·      1 quart chicken stock

·      2 tablespoons butter

·      1 teaspoon Cajun spice

·      Salt and pepper to taste

Method

-      Heat up a Dutch oven and place 2 tablespoons of duck fat in

-      Add the green pepper, celery and onions, sweat for about 5 to 7 minutes

-      Add the smoked turkey neck and jalapeno

-      Place your drained speckled beans in the pot

-      Pour in chicken stock until almost covering the beans, but not completely

-      Add the butter and Cajun spice then cover the pot and set under low flame for at least 2 hours or until the beans are tender

Ingredients
  • 1 pound pork shoulder, chopped into 1 inch cubes
  • 1 tablespoon garlic, minced
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 2 tablespoons olive oil
  • 1 tablespoon flour
  • ½ cup Riesling
  • 2 tablespoons butter
  • 1 tablespoon parsley, chopped
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons crushed bread crumbs
  • 2 eggs
  • 3 tablespoons duck fat
  • 3 tablespoons green pepper, seeded and small diced
  • 3 tablespoons celery, small diced
  • 3 tablespoons yellow onion, small diced
  • 2 cups Speckled Butter Beans
  • 1 smoked turkey neck
  • 1 jalapeno, sliced in half
  • 1 quart chicken stock
  • 2 tablespoons butter
  • 1 teaspoon Cajun spice
  • Salt and pepper to taste
The Back Story

See what Ben Thibodeaux and Stepanie Bernard from Dickie Brennan's Tableau had to say about their expereince on Flip My Food. 

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

Tableau Eggs Benedict

Recipe Provided by Tableau (serves 12)

Ingredients

·      Poached Eggs

·      3 Cups of water

·      ½ cup white vinegar

·      24 eggs

·      Hollandaise Sauce

Hollandaise Sauce

·      2 cups of butter

·      5 egg yolks

·      2 tablespoons of white wine

·      4 dashes of tabasco sauce

·      Juice of 1  ½ lemons

·      1 tablespoon fine chopped parsley

·      Kosher Salt and White 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)

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