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The Chef’s Table Show
Season 3 Show 34 Recipes
Spinach Salad with Bacon Vinaigrette
12 oz pack bacon diced (Applewood)
10 oz bag fresh spinach
Deviled eggs (see show 33 recipes)
¼ cup red onion, julienned
½ cup Crimini mushrooms
2 tablespoons brown sugar
Pinch of fresh herb mix (basil, tarragon)
½ teaspoon garlic
½ cup cider vinegar
1 teaspoon whole grain mustard
1 apple, sliced
Cut up bacon and fry in pan till golden. Remove half of bacon from pan and set aside on a paper towel to soak up oil. Put spinach on a plate and cut up deviled eggs. Put on top of spinach. Cut up onion and add to remaining bacon in pan and sauté. Cut up mushrooms and add to pan. Add brown sugar, herbs, chopped garlic, vinegar, mustard and apple to pan. Mix and let reduce. When it comes to a boil, it is ready. Pour mixture over top of spinach, top with drained bacon bits and serve.
Turkey Burgers with Mango Ketchup
½ cup mango ketchup
1 pack Hawaiian rolls
1 ½ cups red cabbage slaw
1 avocado, pitted and sliced
Add ground turkey to a bowl, mix in Worcestershire sauce and Cajun seasoning and mix well. Then form into burger patties and grill. Cut open Hawaiian rolls, add turkey burger, top with mango ketchup, add red cabbage slaw and avocado to top and serve.
¼ cup zesty Italian dressing
Cut up mangoes and roast in oven at 300oF for 20 minutes then deglaze the mangos with the Italian dressing and Add to food processor and puree until smooth and creamy.
Red Cabbage Slaw
2 cups red cabbage shaved thin
¼ cup rice vinegar
¼ cup Asian garlic chili sauce (from Asian store)
¼ cup sugar
Mix all the ingredients together well for slaw.
2 store bought biscuits in a can
1 stick butter, melted
1 tablespoon cinnamon
¾ cup sugar
Pull apart biscuits and cut in half. Melt butter one bowl, and combine cinnamon and sugar in second bowl. Pre-grease a pie pan and set to side. Dunk the biscuit pieces in melted butter and roll in the sugar mixture and place in pan. Top with walnuts and sprinkle more of the sugar mixture on top. Bake at 350oF for20 minutes. Remove from oven and serve while warm.