BBQ

The Back Story

CLICK HERE FOR FULL RECIPE

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)

Collector's Cafe

Chef Jeff mixes art with flavor at Collector’s Café restaurant and gallery. With the help of three-guest chef’s a dinner is created that looks almost to good to eat. The menu includes grilled curry lamb, garlic truffle fillet migon and a decadent flourless chocolate cake. 

Instructions

WHAT TO DO

1. Place a grill pan on stove over high heat. Skewer shrimp with long metal or wooden skewers. Rub shrimp with olive oil and season with Cajun. Place shrimp skewers on hot grill, turning occasionally until shrimp becomes charred and cooked through about 10-12 minutes. 

2. In a medium sauté pan on medium-high heat, butter, onions and garlic. Sauté until garlic becomes fragrant. Add white wine to pan and reduce by half. Add marinara sauce and lemon juice; stir until all ingredients are incorporated. Sprinkle with Cajun seasoning to taste. Reduce heat to a simmer and cook for 5-7 minutes.

3. Remove sauce from heat and pour into a bowl.  Serve with grilled shrimp and French bread. Garnish with chopped parsley and lemon wedges. 

Ingredients
  • 5 colossus shrimp, head and tail on
  • 2 tbsp. olive oil
  • 3 tbsp. Cajun seasoning
  • 2 tbsp. unsalted butter
  • ¼ piece onion, diced
  • 1 tbsp. fresh garlic, minced
  • 1/3 c. sweet white wine
  • Juice from 1 lemon
  • 2 c. marinara sauce
  • Cajun seasoning to taste
  • 2 tbsp. flat leaf parsley, finely chopped
  • 1 lemon, cut into wedges
  • 1 loaf French bread, torn

Harley

Chef Jeff teams up with the crew of Myrtle Beach Harley Davidson to cook some delicious home-style meals. Things take a sweet turn when a viewer’s recipe for applesauce cake finishes up the day.

The Back Story

WHAT YOU NEED

5 colossus shrimp, head and tail on

2 tbsp. olive oil

3 tbsp. Cajun seasoning

2 tbsp. unsalted butter

¼ piece onion, diced

1 tbsp. fresh garlic, minced

1/3 c. sweet white wine

Juice from 1 lemon

2 c. marinara sauce

Cajun seasoning to taste                            

2 tbsp. flat leaf parsley, finely chopped

1 lemon, cut into wedges

1 loaf French bread, torn

 

WHAT TO DO

1. Place a grill pan on stove over high heat. Skewer shrimp with long metal or wooden skewers. Rub shrimp with olive oil and season with Cajun. Place shrimp skewers on hot grill, turning occasionally until shrimp becomes charred and cooked through about 10-12 minutes. 

 

2. In a medium sauté pan on medium-high heat, butter, onions and garlic. Sauté until garlic becomes fragrant. Add white wine to pan and reduce by half. Add marinara sauce and lemon juice; stir until all ingredients are incorporated. Sprinkle with Cajun seasoning to taste. Reduce heat to a simmer and cook for 5-7 minutes.

 

3. Remove sauce from heat and pour into a bowl.  Serve with grilled shrimp and French bread. Garnish with chopped parsley and lemon wedges.

 

 

 

 

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
WHAT YOU NEED
 
2 racks baby back ribs, trimmed and cut into individuals
 
Marinade 
½ cup soy sauce
1/3 cup dry sherry
¼ cup hoisin sauce
2 tablespoons brown sugar
2 tablespoons honey
3 cloves garlic, slice
1 small piece fresh ginger, minced
2 ½ teaspoons cider vinegar
2 teaspoons sesame oil
1 teaspoon shricha hot sauce 
½ teaspoon Chinese five spice powder
¼ teaspoon white pepper
 
GARNISH
5 green onions, finely chopped
Black sesame seeds
Cilantro sprigs  
 
WHAT TO DO
 
1. Preheat oven to 250 degrees.
 
2. Combine marinade ingredients. Place individually cut ribs into resalable plastic bags.
 
3. Pour equal amounts of marinade over ribs, making sure they are well coated. Seal bags and place into refrigerator. Marinate ribs for 3 hours.
 
4. Remove ribs from bags, reserve marinate. Wrap ribs in 2 layers of foil and bake for 2 to 2 ½ hours or until desired tenderness. Baste with reserved marinade 2-3 times throughout cooking process.
 
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)

Summer is in full swing and what better way to celebrate the 4th of July than with friends, family and, of course, food! Chef Jeff has prepared a delicious (and quite American) menu for you to throw the best Independence Day bash on the block! Get ready for a gourmet burger topped with bacon and a fried egg, a flip on turkey legs, blueberry cheesecake and a refreshing watermelon cooler! Try these recipes at home!

Watermelon Cooler

What’s summer without a backyard barbecue with all of your friends and family? Whatever it is, it’s not something that I would want to be a part of. That’s why Flip My Food has put together the perfect menu to flip your backyard barbecue!

Main Dish: Duck Fat Cornish Hen

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