The Chef's Table

Chef’s Table Recipes

02/09/2019 by Chef Randal

Here are the links to the recipes of Season 3 of The Chef’s Table.

The Chef’s Table Recipes: Season 3 Show 39

10/15/2016 by Chef Randal

Liked today’s show? Now try the recipes for yourself:

The Chef’s Table Show Recipes

Season 3 Show 39

Buffalo Chicken Dip

2 cups rotisserie chicken, deboned and diced

4 tablespoons Franks hot sauce

½ cup ranch dressing

8 oz package cream cheese softened

½ cup blue cheese crumbles

2 tablespoons parsley, chopped

1 teaspoon mixed fresh herbs (thyme, sage and rosemary)

Sprig of oregano

1 French bread loaf sliced

Olive oil as needed

In a mixing bowl mix the diced chicken and hot sauce. Then fold in the ranch, cream cheese, and blue cheese crumbles, parsley and herbs. Pour mixture in a pre-greased casserole dish and smooth out evenly. Bake for 45 minutes to an hour until golden brown and remove from heat. Garnish with a sprig of oregano. Serve with Crostini.

For Crostini, slice French bread and lay on cookie sheet, drizzle with olive oil and toast in oven. Serve with Buffalo Chicken Dip.

Croque-Monsieur

Morney Sauce

1 tablespoon butter

1 tablespoon plain flour

Salt and fresh cracked pepper

1 cup milk

1 cup grated Gruyere cheese

Smidgen of nutmeg

2 tablespoons Parmesan cheese

In a small sauce pan melt the butter than add the flour to make a roux. When the roux starts to cook, add the salt and pepper then milk. When it comes to a boil it should be thicken. Stir in vigorously the Gruyere nutmeg and parmesan and remove from heat to cool.

Sandwich

4 slices of large French bread

1 tablespoon French Dijon mustard

5 to 6 ounces sliced Black Forest ham

4 slices Gruyere cheese

1 tablespoon butter

Take French bread and coat one side of each slice evenly with Dijon mustard, then add a slice of Gruyere and ham on two slices. Then add about a tablespoon of Morney Sauce on second slice and top to form a sandwich. In a clean sauté pan, add butter and rub butter over outside of the bread of the sandwich. Place in heated pan and toast. When brown, turn over and toast other side. When done, remove from heat and top with the other slice of cheese and broil to lightly brown remove from broiler, slice and serve.

For Croque Madame: top with an over easy or sunny side up egg.

Coconut Pie

½ cup coconut sugar

¼ cup coconut flour

1 tablespoon cornstarch

4 egg yolks

2 tablespoons softened butter

1 tablespoon vanilla extract (bourbon based)

1 cup milk

1 cup coconut milk

¾ cup sweetened coconut

1 pie crust precooked

Mint leaves

Toasted coconut

Add sugar, flour and cornstarch to a mixing bowl and combine. Mix in egg yolks, butter, and vanilla and mix. Then add milk, coconut milk and sweetened coconut and make sure it is well blended. Pour the coconut filling into pre-baked piecrust and bake for 35-40 minutes at 325oF.

When done, remove from oven and let cool. Refrigerate to cut easily. Cut slices up and serve with a dollop of whip cream, a mint leaf and dust with toasted coconut and serve.

The Chef’s Table with Randal White airs at 12 noon on Gainesville’s PBS WUFT channel 5. See you at the table!

The Chef’s Table Show Recipes Season 3 Show 38

10/08/2016 by Chef Randal

Hope everyone has stayed safe from Hurricane Matthew.

Here are the recipes from today’s show:

The Chef’s Table Show Recipes Season 3 Show 38

The Chef’s Table Show Recipes

Season 3 Show 38

Hummus & Toasted Mixed Nuts

Toasted Nuts

1 pound fancy mixed nuts (or nut of choice)

2 tablespoons olive oil

½ teaspoon curry powder

Cayenne to taste

3 tablespoons maple syrup

3 tablespoons sugar

Heat a sauté pan and add the mixed nuts and olive oil. Sauté and toast for color and flavor. Then sprinkle curry powder and cayenne over nuts. Add maple syrup to pan and let reduce on low heat. When liquid is thicken and starting to crystallize remove from heat and pour nuts onto am parchment paper and sprinkle with sugar to separate and cool, continue to move with a spatula, keeping separated so they don’t stick together. When cooled, place into dish and enjoy as a snack.

Hummus

2 cups chickpeas, drained and rinsed

3 garlic cloves

½ cup olive oil

20 leaves or sprigs fresh cilantro

Juice from 2 lemons

Salt and pepper to taste

Fresh parsley

Toasted pita chips

In a food processor, add chick peas, garlic cloves and olive oil and puree until smooth and creamy. Chop cilantro and add. Mix well. Add more olive oil if it is too thick. Cut lemons and squeeze juice into food processor and add salt and pepper. Blend well. Pour hummus onto serving plate and garnish with chopped fresh parsley. Serve with toasted bagel chips and mixed nuts.

Jerk Pork Tenderloin with Pineapple Salsa

Brine:

1 quart plain water

1/8 cup salt

¼ cup sugar

1 tablespoon jerk spice

1 tablespoon steak seasoning

Mix the salt and sugar into the water and stir until dissolved. Add the jerk spice and steak seasoning to water and mix. Submerge the tenderloin completely in the water. Then cover bowl with plastic wrap and refrigerate for 3 hours or overnight.

Pork tenderloin (brined)

2 tablespoons wet jerk spice

Remove tenderloin from brine and rub with jerk spice. Then grill until done about 12 to 15 minutes. When done, remove from grill and let set for a few minutes. Then slice up and place on serving platter.

Grilled Pineapple Salsa

1 pineapple sliced (1/4 in thick)

¼ cup roasted red pepper, peeled

¼ cup raw onion, diced

1 or as needed jalapeño chopped fine

4 to 5 sprigs cilantro chopped

½ oz white rum

Grill pineapple slices. Dice up grilled pineapple and place in a bowl, then dice red pepper and onion, jalapeño and cilantro and add to bowl. Pour in rum and mix well and season with salt and pepper. Lay salsa alongside grilled tenderloin on platter on either side. Garnish with cilantro and serve.

Guava Pastry

2 puff pastry sheets from freezer section of store

½ cup cream cheese

1 cup guava paste

1 egg beaten

2 tablespoons raw sugar

Fresh whip cream

Nutmeg

Powdered sugar

Lay out puff pastry and cut little lines on the edges of both sides in a diagonal- 1 inch in.

These you will fold up later for the braided look effect. Cut cream cheese into long rectangle slices and lay along the center of the pastry from top to bottom. The cut guava paste in the same long rectangle shapes and lay on the cream cheese on the puff pastry from top to bottom. When done, begin folding the cut edges over one another, first fold on the left one piece, then on the right, that piece over the first and continue until entire pastry is folded over one another. Take pastry and fold into a circle-wreath shape, pressing the ends together and place on a pre greased cookie sheet pan. Using the egg brush the pastry and then sprinkle raw sugar over it, This will make a glaze. Bake in a 375oF oven for 20 minutes.

When done, remove from oven and cool, slice up and lay the slices on the serving platter. Add a dollop of fresh whipped cream, grate fresh nutmeg over it and sprinkle powdered sugar over pastry and serve.

For whip cream

1 cup heavy whipping cream

2 tablespoons powdered sugar

A few drops of vanilla

Mix the cream, sugar and vanilla in a mixer until stiff peaks are formed.

The Chef’s Table with Randal White airs on Gainesville, Florida’s PBS WUFT Channel 5 at 12 noon on Saturdays. Check it out!

The Chef’s Table Show Recipes: Season 3 Show 37

10/01/2016 by Chef Randal

The Chef’s Table Show Recipes

Season 3 Show 37

Liked today’s show? Now try the recipes!

Sautéed Crab Cake Appetizer

2 tablespoons olive oil based mayonnaise

1 egg

1 tablespoon Worcestershire sauce

½ teaspoon dry mustard

1 dash cayenne pepper

2 tablespoons fresh chopped parsley

1 tablespoon fresh cut chives

¼ cup white Spanish onion, fine diced

¼ cup red pepper, fine diced

½ cup Panco- Japanese bread crumbs

1 pound jumbo lump crab meat

1 tablespoon clarified butter

T tablespoon olive oil

Spring of thyme

Place mayonnaise, egg, Worcestershire sauce, dry mustard, cayenne, parsley and chives. In a mixing bowl and mix well, then gently fold in the onion, pepper, Panco and crab meat so as not to break up the crab. Set aside for about 4-5 minutes for the bread crumbs to absorb the liquid. Then scoop the crab cake mix into patties, Heat up a sauté pan and add butter and olive oil. Place cakes in hot pan when brown flip to cook the other side and cook golden brown on both sides (about 3 minutes on each side), remove from pan and place on serving dish. Garnish with sprig of thyme. Serve with your favorite sauce.

Seared Jumbo Scallops with Roasted Pepper Relish

Roasted red pepper Relish

2 red peppers roasted, peeled, seeded and diced

1 tablespoon fresh basil

2 cloves fresh chopped garlic

¼ cup olive oil

Sea salt to taste

Fresh cracked pepper

For roasted peppers place peppers on a pan and drizzle a teaspoon of olive oil on them place in a 400o oven for 25 minutes remove from oven and place into a Ziploc baggie for 10 minutes, remove from bag and skin should come right off.

For the relish mix everything well and Season with fresh sea salt and fresh cracked pepper and combine. Place in refrigerator and let marinate for approximate 2 hours.

Seared Seas Scallops

8 Jumbo sea scallops u-10

1 teaspoon Cajun spice

1 tablespoon olive oil

½ cup balsamic vinegar

Parmesan cheese, fresh

Pull the muscle off the side of each scallop (hard tissue) and discard. Season both sides of scallops with Cajun seasoning. Then heat a sauté pan. Add olive oil to pan and then add the scallops. Let sear, turn over when brown and cook other side. About a minute on each side. Remove scallops from pan and let drain. Add balsamic vinegar to the sauté pan and roll it around to soak up the scallop juice and Cajun spice. Let reduce. It will thicken into a glazein less than a minute. Place scallops on plate and drizzle with balsamic glaze. The top each scallop with pepper relish. Shave fresh parmesan cheese over the scallops and serve.

Key Lime Pie

2 14 oz cans sweetened condensed milk

1-8oz cream cheese, softened to room temperature

¼ cup lime juice– Joe and Nellie’s

6 egg yolks

1 pre-cooked pie crust

For whip cream

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla

Mint

Add sweetened condensed milk, cream cheese, lime juice and eggs to food processor, and puree until smooth. Prepare pie crust as per instructions. Pour smooth and creamy mixture into prepared pie shell. Shake to settle. Cook for 10 minutes at 325oF. Then remove from oven and let cool. Refrigerate until cold

. In a mixer, whip the cream with the powdered sugar and vanilla until stiff peaks form. Remove pie from fridge and slice, plate up, topping each piece with a dollop of fresh whip cream. Garnish with a sprig of mint.

The Chef’s Table Recipes: Season 3 Show 36

09/24/2016 by Chef Randal

The Chef’s Table Recipes

Bacon Wrapped Bread-sticks, Caramelized Apples & Pistachios and more! Check out the recipes from today’s episode of The Chef’s Table!

The Chef’s Table Recipes

Season 3 Show 36

Bacon Breadsticks

7 pieces Applewood bacon

7 sesame seed breadsticks

2 tablespoons raw sugar

Dash of cayenne pepper

Brie

Take raw bacon strips and wind each strip fully around breadsticks, wrapping it from top to bottom and lay on a cookie sheet. Then sprinkle raw sugar over wrapped breadsticks and a little cayenne pepper. Bake for 15-20 minutes at 350F, until done. Remove from oven and sprinkle more sugar over toasted bacon breadsticks and set on a napkin to drain excess oil. To serve, place wedge of Brie on plate and stand breadsticks around it.

Chicken Curry

2 tablespoons clarified butter

4 boneless chicken breast, diced about 16oz

2 tablespoons Jamaican style curry powder

½ cup diced onion

½ cup diced celery

3 cloves minced garlic with ½ teaspoon salt

Fresh cracked pepper

¼ cup diced red pepper

2 tablespoons flour

1 cup chicken stock

1-14oz can unsweet coconut milk

½ cup heavy cream

1 apple diced

1 head broccoli cut into florets

Cilantro as desired

Add clarified butter to hot sauté pan. Then add chicken and sauté. Sprinkle curry powder over cooking chicken and stir to coat chicken. When chicken is cooked, add to pan the onions and celery and garlic. Then add cracked pepper and red pepper and stir to combine. Push contents of sauce pan to one side of pan and in the free space, add the flour to the oil already in pan to make a roux, and then mix in with chicken and vegetables. Add chicken stock, coconut milk and heavy cream to the pan and combine. Then stir in diced apples. Combine well and let cook. Then add broccoli florets and some of the cilantro and remove from heat. To serve, pour chicken curry into serving dish and garnish with remainder of cilantro.

Caramelized Apples and Pistachios

1 teaspoon clarified butter

½ cup pistachios

2 sliced Fuji apples with skin on

2 tablespoons raw sugar

1 teaspoon vanilla (rum) extract

1 dash cinnamon

1 tablespoon soft room temperature butter

4 scoops vanilla ice cream

Add butter to hot sauté pan and let melt, and then add pistachios to pan and sauté until they start getting color. Toss in apples and sugar and cook for about a minute. Add vanilla and cinnamon to pan. Then add whole butter and continue to stir to caramelize. Do not stop stirring pan contents. When butter has melted and bubbled, remove pan from heat. To serve, scoop vanilla ice cream into serving dish and pour caramelized apple and pistachio mix over top.

The Chef’s Table with Randal White airs Saturdays at 12 noon on Gainesville, Florida’s PBS WUFT Channel 5.

Liked these recipes? Check out my new Southern Family Recipes available on Amazon!

The Chef’s Table Recipes: Season 3 Show35

09/17/2016 by Chef Randal

Liked today’s show? Now try the recipes for yourself!

The Chef’s Table Show

Season 3 Show 35 Recipes

Kielbasa in Puff Pastry appetizer

1 pack kielbasa

1 box puff pastry

Roll out puff pastry and lay kielbasa down length of it. Trim off excess and roll pastry into a log with kielbasa inside. Cut into coins and lay flat in a pre-greased pie pan. Bake in oven at 350F for about 12-14 minutes.

Honey Mustard Dipping Sauce

1 cup Asian sweet chili sauce

¼ cup whole grain mustard

¼ cup yellow mustard

¼ cup sugar

Sage leaf garnish

In a bowl, add the chili sauce, mustards and sugar and mix well. Serve in a small dish beside the kielbasa in puff pastry and garnish top with sage leaf.

Shrimp, Scallops & Grits

1 tablespoon olive oil

2 slices bacon diced

¼ cup onion diced

¼ cup red & green pepper, diced

1 teaspoon fresh oregano and thyme chopped

1 teaspoon garlic

1 teaspoon Cajun seasoning

½ cup Crimini mushrooms, diced

10 jumbo shrimps

6 jumbo sea scallops

½ cup stewed tomatoes

Fresh cracked pepper to taste

Heat oil in sauté pan and cook bacon. Then add onion, peppers, herbs, garlic, seasoning, mushrooms and sauté. Then pull cooked mixture to one side of pan and add scallops and shrimp. Cook evenly on both sides add tomatoes and simmer. Place grits into center of plate, add cooked shrimp and scallops along edges of grits and top center with gravy and serve. Garnish with sprig of oregano.

Creamy grits

1 cup grits washed and rinsed

2 cups chicken stock

1 teaspoon steak seasoning (Grill Mates)

1 cup heavy cream

3 tablespoons cream cheese

In a sauce pan, cook grits in chicken stock with seasoning, keeping pan covered, until liquid is absorbed and grits are ready about 10 to 15 minutes. Then add heavy cream and cream cheese and mix well and let simmer for 5 minutes and serve.

Blueberry Tarts

15 Tart shells

Pie crust (frozen is fine)

1 cup Bavarian cream

1 pint blueberries

1 jar apricot gel or preserves

Press pie crust into tart cups and bake until done. Pour cream mixture into tarts and top with blueberries. Heat apricot gel and using a pastry brush, brush the blueberries with the gel. Drizzle glaze on plate and serve.

Bavarian Cream

2 cups milk

¾ cup raw sugar

2 tablespoons corn starch

2 tablespoons water

1 tablespoon bourbon vanilla

4 egg yolks

½ cup heavy cream

Bring milk and sugar in a sauce pan to a boil. Mix corn starch in cold water and pour into pan, stirring continuously. Add bourbon vanilla and beaten egg yolks and stir, and then remove from heat. Mix well. Add cream and set aside.