The Chef’s Table Show
Season 3 Show 32 Recipes
Check out today’s show recipes from The Chef’s Table. From deviled eggs to blueberry bread pudding, it’s a meal to satisfy your taste buds.
Deviled Eggs
6 eggs, hard boiled
¼ cup mayonnaise (olive oil based)
1 teaspoon pickle relish
½ teaspoon horseradish
½ teaspoon whole grain mustard
½ teaspoon dry mustard
Prosciutto-3 slices cut into 4 pieces
Fresh parsley, chopped
Cayenne pepper
Cut off end of hard boiled eggs and slice in half. Remove yolks. Put yolks in mixing bowl. Fill holes in hard boiled egg whites with cut pieces if necessary and place stand up on serving plate. To bowl of yolks, add mayonnaise, relish, horseradish and mustard and mix until smooth and creamy. Put yolk mixture into pastry bag and pipe into the egg whites. Top each one with a piece of thin sliced prosciutto. Garnish with chopped parsley and sprinkle top with cayenne pepper. Serve.
Shrimp & Pasta
2 tablespoons olive oil
¼ cup diced onion
½ cup smoked sausage, diced
¼ cup diced red pepper
¼ cup Crimini mushrooms diced
1 teaspoon garlic
1 teaspoon fresh oregano
1 teaspoon Cajun spice
1 pound cleaned Gulf shrimp
2 tablespoons olive oil
1 pound pasta, precooked
1 tablespoon whole butter
1 cup fresh spinach
½ cup tomato, diced
2 each shaved green onion
¼ cup fresh shaved Parmesan
Heat olive oil in sauté pan and add onion, sausage, red pepper, mushroom and garlic. Strip oregano off stem and set aside. Add Cajun spice to sauté pan and then move the vegetables to the sides of pan, add shrimp to the center and let cook. Add more oil and fresh oregano. Mix ingredients in pan and fold in pre-cooked pasta. Mix well, continuing to cook. Add butter to make creamy and pull sauté pan ingredients to one side. Add spinach, and then add tomato and mix. Add green onion and Parmesan cheese. Toss ingredients together and place pasta on plate. Pour the remainder of pan ingredients on top of plated pasta, garnish with shaved green onion and shaved Parmesan cheese and serve.
Blueberry Bread Pudding
Vanilla bean
4 eggs
½ cup sugar
1 cup of milk
1 cup of heavy cream
3 large croissants
1 pint Florida blueberries
¼ cup walnuts
1 teaspoon cinnamon
Vanilla ice cream
Slice open vanilla bean and scrape to remove bean paste. Put paste into a mixing bowl and add eggs and whip to blend. Add sugar, milk and heavy cream slowly mixing well. Dice up croissants and place in a pre-greased pie pan. Top with blueberries and walnuts. Shake to let settle and pour in egg mixture, leaving some in bowl. Using a spatula, pat down the croissants to get the air out and then top with the remainder of egg mixture. Bake at 325F for30 to 40 minutes. When done, remove from oven, plate up and top with vanilla ice cream.