Global Wildlife Park

Instructions
WHAT TO DO
1. In a cast iron skillet or a grill pan, bring temperature to medium-high heat. Brush pan with melted butter. Season lobster tails with salt and pepper.
2. Place each lobster tail on hot grill or pan and cook until slightly chard, about 1 to 2 minutes.
3. Let tails cool slightly. Remove lobster meat and rough chop.
4. In a medium glass mason jar, layer lobster, avocado, corn, eggs, tomatoes, bacon, lettuce and mixed greens. Place dressing in mason jar cap and serve.
 
Ingredients
  • ½ stick butter, melted
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 poached lobster tails, cut halfway down the center
  • 1½ avocado, diced
  • 1 ear corn, chard and kernels removed
  • 2 hard-boiled eggs, sliced into wedges
  • 1 Heirloom tomato, cored and diced
  • 5 strips of thick cut Applewood smoked bacon, cooked crispy and crumbled
  • 1 cup romaine lettuce, shredded
  • 1 cup mixed greens
  • ½ cup creamy blue cheese dressing, ready made
Sweet Potato Donut Drops with Cinnamon-Buttermilk Glaze | 0 Comments
From Sweet Potato Donut Drops, Aired on Tue 7/12
Chef Jeff Henderson, Global Wildlife Park
Instructions
Sweet Potato Donut Drops with Cinnamon-Buttermilk Glaze
 
WHAT YOU NEED
3 ½ cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg 
1 cup sugar
2 tablespoons butter
2 eggs 
2 teaspoons vanilla
½  cup buttermilk
1 cup sweet potato puree
Canola oil for frying
 
WHAT TO DO
1. In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg and sugar.
2. Whisk together all of the remaining ingredients, except for the canola oil, in a second medium bowl.
3. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the mixture is well combined. Spoon out tablespoon size donut drops onto a lightly floured surface.
4. Heat 5 inches of oil in a large cast iron Dutch oven over medium-high heat. When the oil is hot, gently drop the donuts drops into the oil. Turn donut drops as they fry and become lightly browned.
5. Remove with a slotted spatula and dunk immediately into cinnamon-buttermilk glaze. Allow donuts to air dry on a wire cooling rack before serving.
 
Cinnamon-Buttermilk Glaze
 
WHAT YOU NEED
3 cups powdered sugar
½ cup buttermilk
½ teaspoon vanilla
 
WHAT TO DO
Whisk all ingredients together in a small bowl until smooth.
 
Ingredients
  • 3 ½ cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 cup sugar
  • 2 tablespoons butter
  • 2 eggs
  • 2 teaspoons vanilla
  • ½ cup buttermilk
  • 1 cup sweet potato puree
  • Canola oil for frying
  • 3 cups powdered sugar
  • ½ cup buttermilk
  • ½ teaspoon vanilla
The Back Story
WHAT YOU NEED
 
3 ½ cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg 
1 cup sugar
2 tablespoons butter
2 eggs 
2 teaspoons vanilla
½  cup buttermilk
1 cup sweet potato puree
Canola oil for frying
 
WHAT TO DO
1. In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg and sugar.
2. Whisk together all of the remaining ingredients, except for the canola oil, in a second medium bowl.
3. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the mixture is well combined. Spoon out tablespoon size donut drops onto a lightly floured surface.
4. Heat 5 inches of oil in a large cast iron Dutch oven over medium-high heat. When the oil is hot, gently drop the donuts drops into the oil. Turn donut drops as they fry and become lightly browned.
5. Remove with a slotted spatula and dunk immediately into cinnamon-buttermilk glaze. Allow donuts to air dry on a wire cooling rack before serving.
 
Cinnamon-Buttermilk Glaze
 
WHAT YOU NEED
3 cups powdered sugar
½ cup buttermilk
½ teaspoon vanilla
 
WHAT TO DO
Whisk all ingredients together in a small bowl until smooth.
 
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)

Global Wildlife

Chef Jeff goes on Safari at a Wildlife Park you’ll have to see to believe. In addition to making exotic new friends he puts the flip on a Cobb Salad and he makes an Asian inspired Shrimp Cocktail that you’ll want to try at home.

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