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Monday, October 26, 2015

Local TV Appearance - WLOX November 4th @4pm

I will be appearing on local television station WLOX Biloxi/Gulfport for Island View Casino on the 4 o'clock show on Wednesday November 4th. This will be a short segment of 4 minutes. So, I plan on getting the most bang for my buck!!! The following recipes will be displayed and i will do a very short finish on the Cranberry relish to place on the fried turkey and toss a few of the fall squash!! 

Menu for WLOX
November 4th, 2015
Chef Walter Smith, CEC
Room Chef, C&G Grille
Island View Casino

Gulf Coast Thanksgiving Favorites
Fried Turkey
Oyster Dressing
Sauteed Acorn, Butternut and Spaghetti Squash (Demo)
Sweet Potato Eggplant Gravy
Cranberry Compote (Demo)
Caramel Pecan Bread Pudding with Praline Sauce




Cranberry Compote
Ingredients:                                                                                                                       Amounts:
Unsalted Butter                                                                                                               ½ pound
Fresh Cranberries                                                                                                            2 pounds
Sugar                                                                                                                               3 Cups
Vanilla Extract                                                                                                                2 Tbs
Orange Marmalade                                                                                                         1 Cup
 Roasted Pecans                                                                                                              1 Cup                                   
Orange Flavored Liquor                                                                                                 ½ Cup

Method:
Melt butter in a sauté pan; add cranberries, sugar and vanilla extract. Cook this until the sugar is dissolved. Add orange marmalade and pecans; cook until the marmalade is melted. Simmer 10 minutes and add the orange liquor simmer 3 -4 minutes.  Refrigerate and serve cold.



Sweet Potato Eggplant Gravy

Ingredients:                                                                                                                       Amounts:
Butter                                                                                                                                   1/2 pound
Diced Onion                                                                                                                         2 Cups
Peeled and Diced Eggplant                                                                                                  4 Cups
Diced Sweet Potato                                                                                                              1 ½ Cups
Chopped Garlic                                                                                                                    1 tsp.
Seafood Seasoning Blend (Paul Prudhommes, Emeril)                                                       3 Tbs
Chicken Stock                                                                                                                      8 Cups
Tabasco Sauce                                                                                                                      to taste
Method:
Melt butter in a 4 quart stock pot. Add onions and sauté until the onions start to caramelize. Add the eggplant and cook until it is soft and starts to brown, about 5 minutes.  Next add the sweet potatoes and cook an additional 6 -7 minutes until the potatoes are soft and start to stick to the pan. Add chopped garlic and seafood seasoning; cook an additional 2- 3 minutes stirring about every 30 seconds. Add stock and bring to a simmer, cook at a simmer for 3-4 minutes to insure all potatoes are soft and cooked through. Use a stick blender and puree the sauce. Allow the sauce to cook and thicken at a low simmer for an additional 5 – 10 minutes stirring occasionally; season to taste with Tabasco sauce.
                                                                               






Oyster Dressing
Ingredients:                                                                                                                       Amounts:
Butter                                                                                                                              1 pound
Medium Diced Onion                                                                                                     2 pounds
Medium Diced Bell Pepper                                                                                            1 pound
Medium Diced Celery                                                                                                    ½ pound
Seafood Seasoning  Blend (Paul Prudhommes or Emeril’s)                                           4 Tbs
Bay Leaves                                                                                                                      2 each
Chopped Garlic                                                                                                                3 Tbs
Oyster Liquor                                                                                                                   1 gallon
Chopped Green Onions                                                                                                    3 Cups
Fine Ground French Bread Crumbs                                                                                 4 - 5 cups
Drained Oysters                                                                                                                4 cups

Method:
In a large skillet, melt butter. Add onion, bell pepper and celery and cook until they start to turn translucent. Add seafood seasoning blend and bay leaves and cook vegetables until they start to brown. Add chopped garlic and cook an additional 2 – 3 minutes stirring occasionally. Add oyster liquor, green onions cook 2 – 3 minutes more scraping the pan well to remove any debris (flavor) from the bottom of the pan, remove bay leaves. Add the bread crumbs and fold stir until the mixture is firm but still very moist. Fold in the drained oysters. Place dressing into a baking dish and bake in a 350F degree oven for 20 – 30 minutes or until the dressing in golden brown.
                                                                                                               





Fried Turkey
Ingredients:                                                                                                                 Amounts:
Turkey                                                                                                                            1 – 12/14 pound
Cajun Injector                                                                                                                 1 each

Method:
Use Cajun injector to infuse/inject the provided seasoning marinade into the breasts of the turkey the day before you intend to fry the turkey. In a 10 gallon pot heat your frying oil to 350 degrees. A good rule of thumb is to cook the turkey for 4 minutes per pound. So, on a 14 pound turkey your fry time may be as much as 56 minutes. Always fry your turkey breast side down and do it outside!!! Make sure your bird is dry, moisture will cause the oil to spatter and could injure you. Place your turkey into the fat breast side down. Cook for 35 minutes and check the temperature in the thickest part of the thigh. Cook the turkey to an internal temperature of 165F.  







Caramel Pecan Bread Pudding w/ Praline Sauce
Ingredients:                                                                                                                     Amounts:
Whole Eggs                                                                                                                      24
Heavy Cream                                                                                                                    2 Quarts
Milk                                                                                                                                  2 Quarts
Caramel                                                                                                                            1 Quart
Sugar                                                                                                                                4 Cups
Vanilla                                                                                                                              2 Tbs
Roasted Pecans                                                                                                                 4 Cups  
Toasted French Bread                                                                                                       2 Loaves

Method:
In a large mixing bowl combine eggs, cream, milk, caramel and sugar. Mix well add vanilla and pecans. In a 4 inch deep hotel pan place toasted French bread. Pour the royal over the bread and mix thoroughly.  Bake in a 350F degree oven uncovered for 45 minutes until the royal is set and the top is browned.

For The Sauce:

Ingredients:                                                                                                                    Amounts:
Butter                                                                                                                               1 pound
Brown Sugar                                                                                                                    2 pounds
Pecans                                                                                                                              1 cup
Vanilla                                                                                                                             2 tsp
Heavy Cream                                                                                                                   1 Cup

Method:
In a 2 quart sauce pan melt butter. Add brown sugar and stir well until the sugar starts melting. Add pecans and vanilla, stir well. Add heavy cream and stir well. Heat to a simmer and remove from heat. Serve on the side or pour sauce on top of bread pudding.


Hope you have time to tune in!!!! I will post pictures as soon as possible!!!