Salad

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
Instructions

What To Do

1. Combine ingredients in a large bowl and toss well.

2. Season with salt and pepper to taste and serve.

Ingredients
  • 1 ready cooked rotisserie chicken, skin removed and meat pulled
  • 2 granny Smith apples, cored, peeled and sliced
  • 1 c. green grapes, cut in halves
  • ½ red onion, thinly sliced
  • ¼ c. pecans
  • 1 bag mixed greens
  • Kosher salt and black pepper
  • 8 oz. blue cheese dressing
The Back Story

WHAT YOU NEED

1 ready cooked rotisserie chicken, skin removed and meat pulled

2 granny Smith apples, cored, peeled and sliced

1 c. green grapes, cut in halves

½ red onion, thinly sliced

¼ c. pecans

1 bag mixed greens

Kosher salt and black pepper

8 oz. blue cheese dressing

 

WHAT TO DO

1. Combine ingredients in a large bowl and toss well.

2. Season with salt and pepper to taste 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)

Instructions

WHAT TO GET

Roasted Beets Ingredients

¼ cup meyer lemon oil

2 sprigs thyme

2 red beets

2 golden beets

2 tablespoons kosher salt

Salad Ingredients

Roasted beets, medium diced

1 bunch spinach, stems trimmed

1 satsuma, cut into wedge segments and de-seeded with tweezer

¼ fennel bulb, thinly shaved with mandolin

Chervil for garnish

2 tablespoons grated parmesan

Dressing Ingredients

2 tablespoons meyer lemon oil

3 tablespoons orange juice

1 tablespoon white wine vinegar

3 tablespoons dijon mustard

1 pinch pepper

1 teaspoon kosher salt

WHAT TO DO

Roasted Beets

1. Preheat oven to 250 degrees

2. Toss beets in ingredients

3. Wrap each individual beet with one layer of foil all around

                        4. Roast until fork tender all the way through(30 minutes to an hour)

Dressing

                       1. Whisk all ingredients together

Salad

     1. Toss all ingredients together in large serving bowl

     2. Drizzle with dressing

Ingredients
  • ¼ cup meyer lemon oil
  • 2 sprigs thyme
  • 2 red beets
  • 2 golden beets
  • 2 tablespoons kosher salt
  • Roasted beets, medium diced
  • 1 bunch spinach, stems trimmed
  • 1 satsuma, cut into wedge segments and de-seeded with tweezer
  • ¼ fennel bulb, thinly shaved with mandolin
  • Chervil for garnish
  • 2 tablespoons grated parmesan
  • 2 tablespoons meyer lemon oil
  • 3 tablespoons orange juice
  • 1 tablespoon white wine vinegar
  • 3 tablespoons dijon mustard
  • 1 pinch pepper
  • 1 teaspoon kosher salt
The Back Story

Fried Chicken Salad

Ingredients

·      Leftover fried chicken

·      ¼ waffle, chopped for croutons

·      2 cups chopped iceberg lettuce

·      1 tablespoon chopped scallions

·      1 tablespoon diced fresh thyme

·      ¼ cup light buttermilk

·      1 teaspoon black pepper

·      1 teaspoon salt

·      1 teaspoon cayenne pepper

·      1 tablespoon chopped red onion

·      1 tablespoon sliced red bell pepper

·      1 tablespoon diced tomato

·      Salt and pepper to taste

Method

-      Mix together scallions, thyme, buttermilk, teaspoon pepper, teaspoon of salt, and cayenne pepper for dressing

-      Mixed together remaining ingredients

-      Toss in dressing 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)

Instructions

Method

-      Mix together scallions, thyme, buttermilk, teaspoon pepper, teaspoon of salt, and cayenne pepper for dressing

-      Mixed together remaining ingredients

-      Toss in dressing and serve

Ingredients
  • Leftover fried chicken
  • ¼ waffle, chopped for croutons
  • 2 cups chopped iceberg lettuce
  • 1 tablespoon chopped scallions
  • 1 tablespoon diced fresh thyme
  • ¼ cup light buttermilk
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 tablespoon chopped red onion
  • 1 tablespoon sliced red bell pepper
  • 1 tablespoon diced tomato
  • Salt and pepper to taste
Instructions

Method

-      Place olive oil, balsamic vinegar, lemon juice, chopped dill, chervil and garlic into a bowl and mix with salt and pepper

-      Place the potatoes, eggs, green beans, tomatoes and feta into a big bowl

-      Drizzle the salad with the dressing and gently toss together and set on a plate

-      Garnish with Cajun seasoning and olives

Ingredients
  • 2 cups small yellow potatoes, boiled and quartered
  • 1 cup green beans, blanched
  • 2 eggs, hard boiled, sliced
  • 1 tomato, quartered
  • ½ cup kalamata olives
  • ½ cup feta
  • 2 tablespoons aged balsamic vinegar
  • ½ cup olive oil
  • 2 tablespoons chervil
  • 2 tablespoons dill
  • 1 lemon, juice
  • 1 garlic clove, minced
  • 1 teaspoons Cajun spice
Apple Juice Smoked Rainbow Trout Salad | 0 Comments
From Grilled Sausages with BBQ sauce, Aired on Fri 7/17
Chef Jeff Henderson, Healthy, Salad, Trout
Instructions

Trout

1 cedar plank (soaked in 1 cup apple juice for at least an hour)

1 rainbow trout filet

1 pinch salt

1 pinch pepper

1 pinch creole seasoning

salad

1 endive, roughly chopped

½ box mixed greens

1 tablespoon dried cranberries

1 granny smith apple, thinly sliced

1 pinch salt

1 pinch pepper

2 tablespoons candied pecans or nuts

vinaigrette

4 tablespoons green apple balsamic vinegar

1 teaspoon minced shallot

1 teaspoon apple juice

⅓ cup extra virgin olive oil

1 clove minced roasted garlic

1 pinch salt

1 pinch pepper

½ 1 lemon’s  juice

½ tablespoon honey

1 teaspoon minced chives

WHAT TO DO

salmon

1.    heat grill to high heat

2.   season trout evenly on all sides

3.   place skin-down on cedar plan

4.   place plank with trout on top, directly on grill

5.    remove from heat when fish is done

salad

1.    toss together and serve with vinaigrette

dressing

1.    whisk together in bowl and serve with salad

Ingredients
  • 1 cedar plank (soaked in 1 cup apple juice for at least an hour)
  • 1 rainbow trout filet
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch creole seasoning
  • 1 endive, roughly chopped
  • ½ box mixed greens
  • 1 tablespoon dried cranberries
  • 1 granny smith apple, thinly sliced
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons candied pecans or nuts
  • 4 tablespoons green apple balsamic vinegar
  • 1 teaspoon minced shallot
  • 1 teaspoon apple juice
  • ⅓ cup extra virgin olive oil
  • 1 clove minced roasted garlic
  • 1 pinch salt
  • 1 pinch pepper
  • ½ 1 lemon’s juice
  • ½ tablespoon honey
  • 1 teaspoon minced chives
Instructions

MIX SPINACH AND ARUGULA AND PLACE IN BOWL.  TOP WITH SHREDDED GOUDA, APRICOTS, CHERRIES, RAISINS, & NUTS.  SERVE WITH A SIDE OF DRESSING.

 

Ingredients
  • Spinach – 1.5 Oz
  • Arugula – 1.5 Oz
  • Shredded Gouda – 2 Oz
  • Dried Apricots – 1 Oz
  • Dried Cherries – 1 Oz
  • Golden Raisins – 1 Oz
  • Cashews & Pecans – 2 Oz
  • Champagne Vinaigrette – 2 Oz
The Back Story

Deconstructed Oyster Po’Boy with remoulade dressing

Deconstructed Oyster Po’Boy Ingredients

·      12 fresh oysters, shucked

·      2 cups cornmeal

·      2 eggs

·      3 tablespoons olive oil

·      1 tablespoon Cajun seasoning

·      1 loaf French bread, cut into cubes and toasted

·      1 head ice berg lettuce, chopped

·      1 creole tomato

·      2 tablespoons remoulade dressing (recipe below)

Method

-      Coat the oysters with the egg mixture

-      Mix together cornmeal and Cajun seasoning

-      Dip oysters in cornmeal and Cajun seasoning mixture

-      Sauté in olive oil in a heated skillet for about 2 to 3 minutes

-      Drain excess oil

-      Toss together lettuce, toasted French bread, creole tomatoes, and remoulade dressing

-      Place oysters on top and serve

 

Remoulade Dressing Ingredients

·      ¾ cup light duke mayonnaise

·      2 teaspoons Dijon

·      1 teaspoon tarragon vinegar

·      2 dashes Crystal hot sauce

·      1 tablespoon capers

·      2 tablespoons chopped parsley

·      1 scallion

·      Salt and pepper to taste

 

Method

-      Mix together all ingredients

Meet the Guest Stars
Felix's Oyster House | @FelixsNOLA

One of the joys of life in New Orleans is an abundance of fresh local seafood and produce.  While food has always been at the heart of New Orleans' culture, hurricane Katrina left the city with a renewed sense of life.  Local farms and fisheries have grown while developing a plan for sustainability and quality to ensure that Louisiana and the Gulf Coast continue to help New Orleans thrive.

Located in the heart of New Orleans' French Quarter, Felix's Restaurant and Oyster Bar has... (full profile)

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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