Vegetables

Instructions

Salmon

Ingredients

·      1 tablespoon extra virgin olive oil

·      5 ounces salmon fillet, skin off

·      1 pinch Cajun seasoning

·      1 teaspoon garlic, minced

·      1 tablespoon parsley, chopped

·      1 tablespoon olive oil-butter blend

·      3 pieces okra, sliced

·      Salt and pepper to taste

Method

-      Season salmon with salt, pepper, Cajun seasoning and minced garlic

-      Sprinkle the parsley on top of the salmon and drizzle with olive oil

-      Add sliced okra into the skillet until crisp, about 3 minutes, then take out and set aside

-      Sear the salmon in a hot cast iron skillet on both sides

-      Add olive oil-butter blend

-      Finish in oven at 375 degrees for 20 minutes

Vegetable puree

Ingredients

·      3 cups boiling chicken broth

·      4 okra, chopped

·      1 yellow squash, cubed

·      1 cup cubed butternut squash

·      1 red pear, sliced

·      1 teaspoon Cajun seasoning

·      Salt and pepper to taste

Method

-      Bring the vegetables up to a simmer until tender, about 10 to 13 minutes

-      Strain and puree in a blender with 1 cup of broth, adjusting the consistency as needed

-      Adjust seasonings to taste and set aside for the salmon

Baby Food Vegetable Puree

Ingredients

·      3 cups boiling water

·      4 okra, chopped

·      1 yellow squash, cubed

·      1 cup butternut squash, cubed

·      1 red pear, sliced

Method

-      Bring the vegetables up to a simmer until tender, about 10 to 13 minutes

-      Strain and puree in blender with 1 cup of water used to boil vegetables and adjust the consistency

Ingredients
  • 1 tablespoon extra virgin olive oil
  • 5 ounces salmon fillet, skin off
  • 1 pinch Cajun seasoning
  • 1 teaspoon garlic, minced
  • 1 tablespoon parsley, chopped
  • 1 tablespoon olive oil-butter blend
  • 3 pieces okra, sliced
  • Salt and pepper to taste
  • 3 cups boiling chicken broth
  • 4 okra, chopped
  • 1 yellow squash, cubed
  • 1 cup cubed butternut squash
  • 1 red pear, sliced
  • 1 teaspoon Cajun seasoning
  • 3 cups boiling water
  • 4 okra, chopped
  • 1 yellow squash, cubed
  • 1 cup butternut squash, cubed
  • 1 red pear, sliced
The Back Story

Salmon

Ingredients

·      1 tablespoon extra virgin olive oil

·      5 ounces salmon fillet, skin off

·      1 pinch Cajun seasoning

·      1 teaspoon garlic, minced

·      1 tablespoon parsley, chopped

·      1 tablespoon olive oil-butter blend

·      3 pieces okra, sliced

·      Salt and pepper to taste

Method

-      Season salmon with salt, pepper, Cajun seasoning and minced garlic

-      Sprinkle the parsley on top of the salmon and drizzle with olive oil

-      Add sliced okra into the skillet until crisp, about 3 minutes, then take out and set aside

-      Sear the salmon in a hot cast iron skillet on both sides

-      Add olive oil-butter blend

-      Finish in oven at 375 degrees for 20 minutes

Vegetable puree

Ingredients

·      3 cups boiling chicken broth

·      4 okra, chopped

·      1 yellow squash, cubed

·      1 cup cubed butternut squash

·      1 red pear, sliced

·      1 teaspoon Cajun seasoning

·      Salt and pepper to taste

Method

-      Bring the vegetables up to a simmer until tender, about 10 to 13 minutes

-      Strain and puree in a blender with 1 cup of broth, adjusting the consistency as needed

-      Adjust seasonings to taste and set aside for the salmon

Baby Food Vegetable Puree

Ingredients

·      3 cups boiling water

·      4 okra, chopped

·      1 yellow squash, cubed

·      1 cup butternut squash, cubed

·      1 red pear, sliced

Method

-      Bring the vegetables up to a simmer until tender, about 10 to 13 minutes

-      Strain and puree in blender with 1 cup of water used to boil vegetables and adjust the consistency

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

Place the sesame oil in a pan and set the Bok Choy sliced side down and add the soy sauce, brown sugar and scallions. Let the sauce simmer for 5-7 minutes and serve.  

Ingredients
  • 4 baby Bok Choy, sliced lengthwise
  • 1 tsp. sesame oil
  • 1 tbsp. soy sauce
  • 1 tbsp. brown sugar
  • 1 scallion, sliced
The Back Story

CLICK HERE FOR MORE DETAILS

Method

Place the sesame oil in a pan and set the Bok Choy sliced side down and add the soy sauce, brown sugar and scallions. Let the sauce simmer for 5-7 minutes 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)

The Back Story

Check out Chef Jeff's Flip Tip on Pickling Vegetables.

 

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 For Infused Olive Oil

-Pour olive oil into a small pan to heat

-Cut peppers in half and core seeds out

-Take the oil off the heat in order to place garlic and peppers in pan

-After ingredients are safely placed in pan return to heat and place at a slight simmer until ready for use.

Method For Garden Veggie Sauté

-Pour infused olive oil into pan under medium heat

-Add olive oil butter blend and allow to blend with infused oil

-Chop squash and eggplant into small dices and add to pan

-Sauté the vegetables for about 5-7 minutes and add pea tendrils and flower squash blossom

-Once veggies have cooked through but still crunchy, season with  salt and pepper

-Plate veggies and garnish with edible flowers for extra color. 

Ingredients
  • 4 tablespoons Olive Oil
  • ¼ cup garlic, chopped
  • 1 Anaheim Pepper
  • 2 tablespoons Infused olive oil
  • 1 tablespoons Olive oil butter blend
  • 2 straight neck pattipan squash, diced into cubes
  • 1 eggplant, diced
  • ½ cup pea tendrils
  • 1 Flower Squash Blossom, sliced
  • Edible flowers for garnish
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