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Chefjeff Recipes www.tdjakes.org CITRUS CRAB SALAd What You’ll Need: 20 Ounces mixed field greens or mixture Butter Lettuce Endives (cut and peeled) Shallots Cherry Tomatoes (halved) Mandarin Orange Slices 1 whole avocado (peeled and sliced) Lump Crab Meat Citrus Orange Vinaigrette This dressing goes well with any mixed greens. When blood oranges are in season, adding a bit of their juice and a little of their zest rally makes this vinaigrette stand out. What You’ll Need: 1⁄2 cup extra-virgin Olive Oil 1⁄4 cup Balsamic Vinegar 1⁄4 cup freshly squeezed orange juice 1⁄4 cup Fresh, whole-kernel corn 2 garlic cloves, peeled and finely minced 2 tablespoons of Honey Sea Salt (to taste) 1 tablespoon Orange Zest 1 tablespoon Brown Sugar WHAT TO DO: Place the oil, orange juice, vinegar and other ingredients in a blender and process on medium speed until all is fully incorporated, 8-10 seconds (or whisk in a bowl). Season with salt and pepper. Cover and refrigerate until ready to serve. 1. Prepare the citrus balsamic vinaigrette 2. Wash and thoroughly dry the mixed greens and lettuce. Refrigerate until ready to serve. 3. To assemble the salad, place the greens in a medium to large bowl. Toss gently. 4. Add up to 1 cup of the vinaigrette and toss to coat. Arrange the salad on 4 plates, add oranges, corn and crab meat and garnish with avocado. Serve immediately. BONE-iN RiB-EYE STEAK This is one of Chef Jeff’s favorite steaks that he has prepared in many great restaurants. The best part is the meat on the bone because that’s where the flavor comes from. This steak is great grilled. (Can also be prepared pan seared and finished off in an oven) WHAT YOU’LL NEED: Garlic Herb Marinade (see recipe) 5 bone-in rib-eye steaks, 12 to 14 ounces each Freshly ground pepper BuTTERMiLK MASHEd POTATOES Kosher salt to taste Large Bowl WHAT YOU’LL NEED: Plastic Wrap 5 or 6 medium potatoes, peeled washed, and cut into quarters WHAT TO DO: 1 teaspoon kosher salt, plus additional to taste ¼ to ½ cup buttermilk 1. Prepare marinade per instructions 4 tablespoons unsalted butter, cut into small pieces 2. Lay out the steaks and pierce each one several Freshly ground pepper to taste times with a fork to allow the marinade to penetrate the meat 3. Place the steaks in a large bowl and drizzle WHAT TO DO: the marinade over the meat. Cover tightly 1. Place the potatoes in a medium to large pot with plastic wrap and refrigerate for 4 to 6 hours and add water to cover. Bring to a boil and 4. Preheat the grill (or skillet to pan sear and lock in add 1 teaspoon salt. Reduce the heat for flavor - finish cooking in the oven to desired a medium simmer, cook until the potatoes doneness) are fork tender, 20 to 25 minutes. 5. Remove the steaks from the marinade, letting 2. drain potatoes in a colander and place in a the excess oil drain off. Place the steaks directly large bowl. Heat milk and set aside. Mash over medium heat, season with additional potatoes with a handheld potato masher or sale and pepper, and cook to the desired whip with an electric mixer. Stir in butter doneness. and milk. Season with salt and pepper to taste. 6. Let the steaks rest for 3 to 5 minutes, then serve Serve hot. with your favorite side dishes. Source: Chef Jeff Cooks by Jeff Henderson – Scribner ©2008 Source: Chef Jeff Cooks by Jeff Henderson – Scribner ©2008 GARLiC-HERB MARINADE use this vinaigrette as either a salad dressing or a marinade for meat or vegetables. You can also drizzle a bit of it on cooked meat, fish, or vegetables. - Yields 2 Cups WHAT YOU’LL NEED: 6 large cloves garlic, peeled and finely minced 2 tablespoons finely chopped fresh thyme 3 tablespoons finely chopped fresh rosemary ½ teaspoon dried red chili flakes ½ cup fresh lemon juice 1 ½ cups extra-virgin olive oil Kosher salt and freshly ground pepper to taste WHAT TO DO: Whisk the garlic, thyme, rosemary, chili flakes, lemon juice, and oil together in a medium bowl. Season with salt and pepper. The marinade can be made 1 day ahead and stored in the refrigerator. Source: Chef Jeff Cooks by Jeff Henderson – Scribner ©2008 * RECIPE CONTINUES * RECIPE CONTINUES GARLiC SPINACH WHAT YOU’LL NEED: Strawberry 4 tablespoons extra-virgin olive oil 3 cloves garlic, peeled and finely chopped 1 ½ pounds spinach, washed and stems removed SHORTCAKE Kosher salt and freshly ground pepper to taste WHAT TO DO: Heat the oil in a large skillet over medium-high WHAT YOU’LL NEED: heat. Stir in the garlic and cook quickly for about 15 2 (16-oz.) containers fresh strawberries, stemmed seconds. Add the spinach and quickly toss to coat. and quartered Season to taste with salt and pepper and service 3/4 cup sugar immediately. 1 1/2 cups of heavy cream 3 tablespoons sugar Source: Chef Jeff Cooks by Jeff Henderson – Scribner ©2008 1 teaspoon vanilla extract 2 3/4 cups all-purpose flour ¼ cup of sugar 4 teaspoons baking powder ½ teaspoon of salt 3/4 cup cold and cubed butter 2/3 cup half-and-half WHAT TO DO: 1. Place strawberries in a large bowl. *Chef’s tip: Mash a few for juicier strawberries. Sprinkle with sugar, cover and refrigerate for 1 hour. 2. Beat heavy cream at medium speed with an electric mixer until foamy. Gradually add 3 tbsp. sugar, followed by vanilla extract. Beat until soft peaks form, about 2 minutes. Cover and chill for 2 hours. 3. Sift together flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut butter into flour mixture with a pastry blender or a fork until mixture resembles coarse crumbs. Make a well in the center of bowl. Pour in half and half. Gently mix with a rubber spatula until dry ingredients have moistened. Turn the dough out onto a lightly floured surface and knead by hand until it holds together. Pat dough out to 3/4-inch thickness and cut out 8 round 3-inch biscuits. Place biscuits on a baking sheet lined with parchment paper. Bake biscuits at 450° for 12 to 15 minutes or until golden. Remove from oven and transfer to rack to cool slightly. 4. Split shortcakes in half horizontally. Spoon strawberries and their juice onto each shortcake bottom; top with a dollop of whipped cream, and cover with tops. Garnish, with fresh mint sprigs if desired. Serves 8 Chef Jeff Henderson A Specialwww.chefjeffhenderson.com Thanks.
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