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Recipes from the Guest Chefs at the 13th
Annual National Fiery-Foods & Barbecue Show 2001
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As with every Fiery Foods and Barbecue Show, Dave invited famous chefs to give spicy cooking demonstrations, and have the audience sample the dishes afterwards. Here's the collection of recipes from this years' show. Harald Zoschke took pictures, and of course he had to taste everything ...
Dave DeWitt with Chef Jimmy Bannos (Heaven on Seven Restaurant, Chicago) |
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Recipe Index
Green Chile Pasta with Grilled Salmon Fillet
Blackened Buffalo Ribeye with Roasted Corn and Black Bean Salsa
Roasted Corn and Black Bean Salsa
Chicken Chile Rellenos with Cow Camp Creamed Corn
Clam, Shrimp, and Scallop Pan Roast
| Craig
Barton
Austin Spice Company |
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Melt butter over medium heat. Sprinkle flour over butter and stir into a smooth paste. Add the milk and chicken broth. Heat until bubbly and thickened. Stir in Green Chile Salsa, then remove from heat. Stir in Parmesan cheese and pasta.. Serve with grilled salmon. (You can add the salmon to the pasta if you wish.)
Serves:4 to 6
| Chef
Ivo
Galena Canning Company |
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Blackened
Buffalo Ribeye |
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Take ribeyes and brush with melted butter, then dust with Galena’mite Blasting Powder, place ribeyes into skillet pressing down (you will have intense smoke, make sure you have proper venting). Let ribeyes cook approximately 2-3 minutes, then turn over. Blacken this side until done approximately 2-3 minutes more. Should be medium rare to medium. Cook a little more if you desire medium to medium well.
Roasted Corn and Black Bean Salsa
With a sharp knife remove corn kernels from cob, preheat saute’ pan over high heat, add fresh corn and drizzle olive oil. Tossing mixture continuously so not to burn. When corn is roasted (approximately 4-5 minutes) add in onion and garlic and tomatoes, continue to cook 2-3 minutes, then add in black beans, apple cider vinegar, lemon and lime juice, let mixture cook 2-3 minutes. Then add in 2 tablespoons chipotles in adobo, pinch of cumin, salt and pepper to taste and finish with fresh cilantro.
To Finish the Plate:
Take a large dinner plate, spoon salsa into center (approximately 1 cup). Then take blackened ribeye and place towards edge, or you may cut the ribeye into 1 inch strips and fan across salsa, garnish plate with fresh cilantro.
Serves 4.
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Chef Jimmy Bannos Heaven on Seven See also |
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Season the chicken with 2 tablespoons Cajun seasoning. In a 5-quart Dutch oven, preferably enameled cast iron, heat the oil over high heat. When oil is hot but not smoking add the chicken and brown for 5 minutes, stirring frequently. Stir in the yellow, red and green onions and the garlic puree cook for 2 minutes. Add the celery, peppers, and chiles cook until vegetables are soft, about 10 minutes. Add honey, sugars, paprikas, chile powder, allspice, coriander, tumeric, salt, black and white peppers, red pepper flakes, remaining ¼ teaspoon Cajun seasoning, stir for 2 to 3 minutes to coat meat and vegetables with the seasonings. Mix in the banana, tomato sauce, water, coconut milk, juices and hot pepper sauce. Bring to a boil reduce the heat to medium low and simmer uncovered for 1 hour. When ready to serve, stir in the butter until well blended and toss with rigatoni in a large bowl.
Serves 8-10.
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Grady Spears Author of
With Dennis
Hayes (left) from |
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Chicken Stuffing
To prepare the chicken stuffing, heat the oil in a saute’ pan and add the chicken. Saute’ the meat over medium heat, turning it several times, until it is cooked through. Remove the chicken from the heat and allow it to cool. Coarsely chop the meat, and put it in a bowl. Add the tomatoes, chile sauce, salt and pepper. Mix gently.
To prepare the rellenos, preheat oven to 350 degrees. Put one quarter of the chicken mixture in each pepper, with the cut side facing up. Place peppers on a lightly oiled sheet pan. Mix together the Monterey Jack and goat cheese and divide it evenly among the peppers, piling cheese on top of the chicken mixture. Bake the peppers for 20 minutes or until filling is heated through and cheese is melted and bubbling. Serve at once.
Preheat the oven to 350 degrees. Saute the diced bacon over medium heat, using an ovenproof skillet. As the bacon begins to crisp, add the onion and garlic and cook briefly. Add one cup of the corn kernels, stir well, and place the skillet in the 350 degree oven for 10 minutes to roast the corn. Remove from the oven and add the cream. Puree the mixture in a blender and return to a clean saucepan. Add the remaining corn, scallions and red pepper. Place the saucepan over medium heat and simmer until the creamed corn is thickened and reduced to about 3 cups, stirring to prevent scorching. This will take about 20 minutes. Season with salt and pepper.
Serves 4.
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John Stage Dinosaur Barbecue,
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Give the clams a good scrubbing, discarding any with cracked or open shells. Put the clams in a bowl, cover with water, and sprinkle with cornmeal. Soak for about a half hour. Heat the oil over medium high heat in a pan that you can cover later. Add the garlic and cook for two minutes. Pour in the clam juice, wine, and hot sauce. When the mixture is bubbling, add the clams. Cover and cook until the clams open, about 3 to 5 minutes. Pull out the clams as they open and set aside and keep warm. Throw out any clams that don’t open.
Boil and reduce the pan juices over high heat for about eight minutes. Sprinkle in the crushed red pepper and Worcestershire.
Toss in the shrimp and scallops. Simmer until they’re cooked and have just turned opaque, about 4 minutes. Add the cream and basil and stirl. Return the clams to the pan and gently stir together all the seafood. Sprinkle with parsley and serve steaming hot.
Serves: 4
| Chef
Jim White
Casa Vieja Restaurant, |
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Place the egg roll wrappers into boiling water until flaccid and place on a greased surface. Saute together the veggies, cheese, habanero and eggs until the eggs begin to firm up. Split the ingredients between the two wrappers and place in the center. Fold over equally on all sides and place in an oven-safe pan. Top with a conservative amount of tomato sauce and bake at 350 degrees for 10-15 minutes or until the top becomes light brown.
Serves 2.
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In a pan, saute together the mushrooms, asparagus, chipotle, and garlic until a garlic aroma is noticeable. Add brandy and flame for about 15 seconds. Add heavy cream to extinguish and cheese and bring to a boil. Add the pasta, stir well and remove from heat. Allow 5 minutes for the dish to cool and thicken.
Serves 4.
Saute the chicken breasts until cooked thoroughly. Dice into about 1-inch cubes and place in a large salad bowl. Add the cheese and stir. Add the rest of the ingredients and stir until thoroughly mixed. Place the greens in a bowls and serve the chicken mixture over them.
Serves 4.
| Buddy
Taylor
Gator Hammock, |
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7-8 quarts water
6.5 oz. Gator Hammock Sawgrass Boil
2 pounds smoked kielbasa or sausage (cut into 1 inch pieces)
2 pounds red potatoes (cut into 1 inch cubes)
2 pounds baby carrots
4 ears fresh corn (each cut into 3 pieces)
2 pounds unpeeled large fresh shrimp
Add water and sawgrass boil to a large stock pot (3-4 gallons) and bring to a rolling boil.
Add kielbasa, return to a boil, and cook 5-10 minutes.
Add potatoes and carrots, return to a boil, and cook 10 minutes.
Add corn, return to a boil, and cook 8-10 minutes.
Add shrimp, cook 3-4 minutes or until shrimp turn pink. (Do not boil)
Remove from heat and let rest about 10 minutes uncovered. Serve in large soup bowls. Yield: 6-8 servings.
Using some of his other products, Buddy also made a quick and easy cocktail sauce that accompanied the Sawgrass Stew:
2 cups Gator Hammock Gator Que
3 tbsp. Gator Hammock Gator Sauce
2 tbsp. fresh horseradish
2 tsp. fresh key lime or lemon juice
Mix all ingredients together and chill. Serve with shrimp, oysters, fish, and of course Florida gator tail.
Serves 8.
