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.