The Chef's 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 33

08/13/2016 by Chef Randal

The Chef’s Table Recipes: Season 3 Show 33

Hope you enjoyed today’s Chef’s Table show! Today’s show featured a mouth watering mini Beef Wellington with Duxelles appetizer, tender Lollypop Lamb Chops entree and finished off with a stylish Cream Brulee. Try the recipes out yourself to impress your guests and family!

The Chef’s Table Show

Season 3 Show 33 Recipes

Mini Beef Wellington

5 tenderloin tails, cleaned ask your butcher

1 tablespoon steak seasoning

1 sheet puff pastry

¼ cup Duxelles (recipe follows)

Olive oil

Egg wash (beaten egg)

Season tenderloin and sear in pan. Unroll puff pastry and spread duxelles across pastry then top with seared tenderloin. Roll pastry up with tenderloin and duxelles inside, trim off excess pastry and tuck in ends. Put crease in pastry where each tenderloin ends. Place in a pan with olive oil. Brush pastry with egg wash and bake in oven at 400oF for 10 minutes. Remove from oven and let rest for three to four minutes. Slice up and serve.

Duxelles

2 cups fine diced mushrooms

¼ cup fine diced shallots

1 cup white wine

1 lemon juiced

½ cup cream

Place into sauté pan and cook to a paste.

Lollypop Lamb Chops

Rack of lamb, trimmed of fat

Olive oil

1 tablespoon steak seasoning

1 sprig fresh rosemary chopped

1 teaspoon chopped garlic

1 tablespoon Dijon mustard

Breadcrumbs

1 tablespoon olive oil

Take rack of lamb and drizzle with olive oil and season and grill.

When lamb is seared on all sides, rub Dijon mustard on outside, sprinkle on rosemary and breadcrumbs and drizzle with olive oil. Set rack of lamb in pre-greased pan and finish in oven at 350oF for 15 minutes (for medium rare). Remove from oven and let rest for 10 minutes. Place potatoes onto plate, then cut up rack of lamb and set beside potatoes. Add sprig of rosemary for garnish and serve.

Tri-colored Rosemary Potatoes

2 cups tri-color potatoes cut into quarters

1 sprig or a teaspoon rosemary leaves

1 teaspoon garlic chopped fine

1 teaspoon steak seasoning

1 tablespoon olive oil

Place potatoes into hot sauté in pan with olive oil. Add seasoning and rosemary to pan Then add chopped garlic and let cook for 5 to 6 minutes or until starting to see brown color form Place pan into 350o oven for 15 minutes.

Cream Brulee

3 cups cream

6 egg yolks

Sugar

Vanilla bean

Navel orange

Raw sugar

Fresh berries (raspberries and blueberries were used here)

Fresh mint

Put cream in pan and let come to a boil. Add egg yolks to a mixing bowl with sugar and beat. Cut open vanilla bean, scrape out beans and add to the cooking cream for flavor. Zest orange and add zest to the cooking cream. When cream has come to a boil, turn off heat and slowly add to egg yolk mixture, mixing it in as you pour. Whip it well. Pour mixture into ceramic cooking bowls in a water bath (bowls are in a casserole dish filled with water to prevent burning). Using a torch, melt the bubbles on top of the Brulee. Cover pan with foil and bake in oven at 300F for 45-60 minutes until done. When done, take out, let cool and put in fridge to chill. Remove from fridge, sprinkle tops with raw sugar and melt sugar with torch, moving torch flame to keep from burning sugar. Sprinkle again with sugar and melt again with torch flame for a candy top. Garnish with assorted fresh berries and a sprig of mint for each dish and serve.

The Chef’s Table’s Recipes: Wild Pheasant, Mushroom Risotto and more!

07/30/2016 by Chef Randal

The Chef’s Table Show Recipes

Check out today’s recipes from The Chef’s Table, it’s a whole lot of ‘srooms! Mushrooms & Brie, Wild Pheasant with Mushroom Risotto and Apples and Dates to finish!

Season 3 Show 31: Wild Pheasant with Mushroom Risotto and More!

Mushrooms & Brie

1- 8 oz Brie round

1 tablespoon olive oil

¼ cup red onion

3 oz of Shiitake & Oyster mushrooms

1 tablespoon Fresh herbs (rosemary, thyme, basil, lavender etc)

½ cup white wine with juice of 1 lemon

1 tablespoon chopped parsley

Fresh cracked pepper and cayenne pepper

Toasted crostini

Place Brie in warm 250oF oven for 6 to 8 minutes to heat. Then warm up olive oil in a sauté pan and add the chopped red onion, Shiitake & Oyster mushrooms and garlic. Add a little more olive oil if needed then sprinkle on fresh herbs and add wine, juice of a lemon and let liquid reduce. When reduced add parsley and cracked pepper with a touch of cayenne Take Brie out of oven and top with the cooked mushroom mix. Serve with toasted crostini.

Wild Pheasant and Mushroom Risotto

3 pheasant breasts

Southwestern spice

Olive oil

Risotto

2 tablespoons olive oil

¼ cup onions diced

½ cup wild mushroom mix of your choice (dried has more flavor)

1 tablespoon butter

2 cup risotto

4 cups chicken stock

1 red apple, diced

2 oz Jack Daniels or bourbon

½ cup cream

2 sprigs rosemary

3 fresh leaves sage minced or rubbed

¼ cup Reggiano Parmesan

3 Green onion, chopped

Add southwest seasoning to skinless pheasant breasts and sear in pan with olive oil. Turning breasts over to cook both sides evenly. In a sauté pan, heat olive oil and add diced onion, mushrooms and butter. Then add risotto and chicken stock and let simmer until done about 25 to 30 minutes ( add enough chicken stock to keep it wet adding a little at a time, when the risotto is done add apples, Jack Daniels, cream, rosemary and sage and let cook. Fold in Reggiano and spring onions Remove from heat and put risotto on plate. Top with cooked pheasant breasts. Garnish with chopped green onions and a sprig of rosemary.

Apples & Dates

3 red apples

2 puff pastry sheets sliced into three

4 oz cream cheese

20 dates, de-seeded and sliced

Cinnamon

Raw cane sugar

Vanilla ice cream

Cut off both ends of apple and remove core. Cut in half and slice thin. Open up the puff pastry sheets and cut into three pieces 3 by 10. Cut cream cheese and place down the middle of the puff pastry. Top cream cheese with dates then sprinkle with cinnamon and raw sugar. Domino lay on the apple slices and fold pastry over the apples. Then rolling each piece of pastry (will resemble a rose) and place in a pre-greased muffin pan. Bake in oven at 325o for 15 minutes, or until golden brown. Remove from oven and place on serving plate. Add scoops of vanilla ice cream between the apple & fig roses. Slice a date and use to garnish. Sprinkle cinnamon and raw sugar lightly over top.

WUFT Celebration of Wine

02/26/2014 by Chef Randal

Chef Randal White was on hand in Gainesville on Sunday at the WUFT Celebration of Wine to promote his new show: The Chef’s Table. He served up a delectable display of chocolate and mango pops and blue cheese stuffed candied kumquats, both great flavors paired with a variety of wines.

Promo of The Chef’s Table at the Celebration of Wine