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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!