Chef Matt Henson's Sweet Potato and Apple Bisque: Part 1
Segment host Gator Harrison visits Chef Matt Henson at Maddux Station for a Sweet Potato and Apple Bisque. ( 1 / 2 )
Ingredients:
2 whole sweet potatoes
4 medium size baking apples
3 strips bacon
½ small onion
2 tbs flour
1 clove garlic
3 qts water
1 cup heavy cream
2 tbs brandy
salt to taste
Instructions:
Place sweet potatoes and apples on a baking sheet and cook on 375 degrees until completely soft; approx one hour. Rough chop bacon and sauté until almost crispy. Rough chop onion and add to bacon. Cook onion until it begins to caramelize and add garlic. Sauté for approx. 45 sec and then stir in flour. Once the flour is incorporated add the brandy. Allow a minute for the alcohol to cook out and then add the water. Peel the cooked apples and sweet potatoes and add to the pot along with the heavy cream. Puree mixture with an immersion blender or a blender. Season to taste and then serve.
Chef Matt Henson's Sweet Potato and Apple Bisque: Part 2
Segment host Gator Harrison visits Chef Matt Henson at Maddux Station for a Sweet Potato and Apple Bisque. ( 2 / 2 )
Ingredients:
2 whole sweet potatoes
4 medium size baking apples
3 strips bacon
½ small onion
2 tbs flour
1 clove garlic
3 qts water
1 cup heavy cream
2 tbs brandy
salt to taste
Instructions:
Place sweet potatoes and apples on a baking sheet and cook on 375 degrees until completely soft; approx one hour. Rough chop bacon and sauté until almost crispy. Rough chop onion and add to bacon. Cook onion until it begins to caramelize and add garlic. Sauté for approx. 45 sec and then stir in flour. Once the flour is incorporated add the brandy. Allow a minute for the alcohol to cook out and then add the water. Peel the cooked apples and sweet potatoes and add to the pot along with the heavy cream. Puree mixture with an immersion blender or a blender. Season to taste and then serve.
Country Giant morning deejay Gator Harrison invited Crossvilles Halcyon Days Restaurant Chef Gary Brewer into the kitchen to learn some tips on cooking local and eating green.
Serves 2
2 Tbs Butter
2 Tbs. Extra Virgin Olive Oil
2 Boneless Chicken Breasts
½ c. flour
1 portabello mushroom cap, sliced
½ c. beef broth
½ c. sweet Marsala Wine
1 c. heavy cream
black pepper & salt
½ zucchini squash, sliced
½ summer squash, sliced
1 small onion, sliced
½ tsp. minced garlic
Preheat oven to 375 degrees. Dredge chicken breast in flour & sauté in butter 3 minutes, then flip and brown another 3 minutes. Place in oven for 10 minutes. Deglaze the pan with broth, add wine, reduce mixture by half and add heavy cream along with a pinch of black pepper. Add ½ of mushroom slices to sauce and reduce for about 6 minutes, stirring occasionally. Consistency will be creamy.
While chicken and sauce are cooking, sauté vegetables over medium-high heat with 2 Tbs olive oil with a pinch of salt and the minced garlic. Toss veggies often.
To serve, remove chicken from oven and top with sauce. Serve alongside vegetables.
Halcyon Days
2444 Genesis Rd
Crossville, TN 38571-1108
(931) 456-3663
Country Giant morning deejay Gator Harrison invited Crossvilles Halcyon Days Restaurant Chef Gary Brewer into the kitchen to learn some tips on cooking local and eating green.
Serves 2
2 Tbs Butter
2 Tbs. Extra Virgin Olive Oil
2 Boneless Chicken Breasts
½ c. flour
1 portabello mushroom cap, sliced
½ c. beef broth
½ c. sweet Marsala Wine
1 c. heavy cream
black pepper & salt
½ zucchini squash, sliced
½ summer squash, sliced
1 small onion, sliced
½ tsp. minced garlic
Preheat oven to 375 degrees. Dredge chicken breast in flour & sauté in butter 3 minutes, then flip and brown another 3 minutes. Place in oven for 10 minutes. Deglaze the pan with broth, add wine, reduce mixture by half and add heavy cream along with a pinch of black pepper. Add ½ of mushroom slices to sauce and reduce for about 6 minutes, stirring occasionally. Consistency will be creamy.
While chicken and sauce are cooking, sauté vegetables over medium-high heat with 2 Tbs olive oil with a pinch of salt and the minced garlic. Toss veggies often.
To serve, remove chicken from oven and top with sauce. Serve alongside vegetables.
Halcyon Days
2444 Genesis Rd
Crossville, TN 38571-1108
(931) 456-3663
Okay, say you’ve just returned from the Farmer’s Market with that perfect pumpkin or a sack full of crisp fall apples… What’s next? Well, Country Giant morning deejay Gator Harrison invited Hartsville’s Chef Tully Wilson to share his recipe of some fancy-looking yet easy-baking hot, homemade apple tarts.
Ingredients:
4 to 5 local apples
Puff pastry dough cut into a circle to fit the apples size
1/2 pound butter
1 tsp cardamon
1 tsp cinnamon
1/2 cup brown sugar
peel apples cut in half and core them
filling: cream brown sugar and butter together and then add cardamon and cinnamon
stuff filling into the center of the apple and join the to half's together
wrap into the puff pastry and tie with puff pastry tie
bake on 350 till golden brown about 30 Min's
Okay, say you’ve just returned from the Farmer’s Market with that perfect pumpkin or a sack full of crisp fall apples… What’s next? Well, Country Giant morning deejay Gator Harrison invited Hartsville’s Chef Tully Wilson to share his recipe of some fancy-looking yet easy-baking hot, homemade apple tarts.
Ingredients:
4 to 5 local apples
Puff pastry dough cut into a circle to fit the apples size
1/2 pound butter
1 tsp cardamon
1 tsp cinnamon
1/2 cup brown sugar
peel apples cut in half and core them
filling: cream brown sugar and butter together and then add cardamon and cinnamon
stuff filling into the center of the apple and join the to half's together
wrap into the puff pastry and tie with puff pastry tie
bake on 350 till golden brown about 30 Min's
Okay, say you’ve just returned from the farmers’ market or the smokehouse with that big, smoked, savory ham… What’s next? Well, Country Giant morning deejay Gator Harrison asked Chef Andy Hunter from Nashville’s Acorn Restaurant to share one recipe with a lot of Tennessee flavors.
Ingredients
4 cups ham stock (or chicken stock)
2 Tbsp Olive oil
2 Tbsp butter
1 cup diced onion
1 cup thinly sliced country ham
2 cups Arborio rice
½ cup white wine
½ cup goat milk gouda cheese (or parmesan)
½ cup chopped green onions
2 tbsp butter
8 each Tn. Freshwater Prawns
salt and pepper to taste
In a small sauce pot bring your ham or chicken stock to a simmer and set aside.
Add the Olive oil and the butter to a large saucepot and heat on low until the butter is just melted. Add the onion and saute until just translucent. Add the Country ham and warm through. Add the Arborio rice and continue to cook, stirring constantly, until the ends of the grains of rice become translucent. Add the white wine to the rice and turn the heat up to medium. Continue to cook until all of the wine has evaporated or been absorbed by the rice. It is very important to cook off all of the alcohol at this stage. Once the wine has been absorbed, start adding your hot stock a little at a time to the rice. About a ½ cup at a time. Stir the rice constantly to release all of the starches from the rice and to make sure it is not sticking to the bottom of the pan. Continue this process until all of the stock has been added or the rice is fully cooked. The rice should still be a little wet and saucy. While doing this, heat the remaining 2 tbsp butter in a small sauté pan and sauté the prawns on both sides until cooked through. Add the cheese and the green onion to the rice and fold them in until fully incorporated. Ladle the rice into 4 bowls and top each bowl with 2 of the prawns. Serve hot and enjoy.
Okay, say you’ve just returned from the farmers’ market or the smokehouse with that big, smoked, savory ham… What’s next? Well, Country Giant morning deejay Gator Harrison asked Chef Andy Hunter from Nashville’s Acorn Restaurant to share one recipe with a lot of Tennessee flavors.
Ingredients
4 cups ham stock (or chicken stock)
2 Tbsp Olive oil
2 Tbsp butter
1 cup diced onion
1 cup thinly sliced country ham
2 cups Arborio rice
½ cup white wine
½ cup goat milk gouda cheese (or parmesan)
½ cup chopped green onions
2 tbsp butter
8 each Tn. Freshwater Prawns
salt and pepper to taste
In a small sauce pot bring your ham or chicken stock to a simmer and set aside.
Add the Olive oil and the butter to a large saucepot and heat on low until the butter is just melted. Add the onion and saute until just translucent. Add the Country ham and warm through. Add the Arborio rice and continue to cook, stirring constantly, until the ends of the grains of rice become translucent. Add the white wine to the rice and turn the heat up to medium. Continue to cook until all of the wine has evaporated or been absorbed by the rice. It is very important to cook off all of the alcohol at this stage. Once the wine has been absorbed, start adding your hot stock a little at a time to the rice. About a ½ cup at a time. Stir the rice constantly to release all of the starches from the rice and to make sure it is not sticking to the bottom of the pan. Continue this process until all of the stock has been added or the rice is fully cooked. The rice should still be a little wet and saucy. While doing this, heat the remaining 2 tbsp butter in a small sauté pan and sauté the prawns on both sides until cooked through. Add the cheese and the green onion to the rice and fold them in until fully incorporated. Ladle the rice into 4 bowls and top each bowl with 2 of the prawns. Serve hot and enjoy.
Chef Jason Evins' Stone Ground Cheese Grits Part 1
Gator Harrison invited Chef Jason Evins from The Inn at Evins Mill into the Green Galley for a tasty twist on a southern classic.
Stone Ground Cheese Grits
4 cups 2% milk
¼ cup butter (1/2 stick) or olive oil
1cup The Old Mill’s stone ground grits
1 cup grated cheese, your favorite will work, or Locust Grove’s sheep milk cheese
Salt, fresh cracked pepper, and crushed red pepper flakes to taste
Bring milk, butter or oil, salt pepper, crushed red pepper to boil. Add grits and reduce heat to a simmer. Stir often and until grits are tender and thickening. This will take 30- 40 minutes. Stir in cheese and enjoy.
Serves 4-6
Serve for brunch with poached eggs or dinner with your favorite steak. Enjoy!
Roasted Acorn Squash and Turnips
1 large acorn squash, peeled, seeded, and cut into 1” pieces
2 medium turnips, peeled and cut into 1” pieces
3 T oil/butter
Salt and pepper to taste
Preheat oven to 400F.
Place chopped winter vegetables onto roasting pan. Add oil, salt, and pepper. Toss to ensure the vegetables are well coated. Roast in 400F oven for 30-40 minutes or until tender.
Serves 4-6
These make a wonderful side dish for any entrée.
Chimichurri Sauce
4oz Fresh Herbs (Parsley, Oregano, Rosemary, etc.) with the majority being Parsley
½ cup onion, small dice
½ cup green bell pepper, small dice
2T chopped garlic
1 lemon, juiced
1cup vinegar (apple cider or white)
2cups extra virgin olive oil
Salt and pepper to taste
Dash of ground cumin
Dash of crushed red pepper flakes
Dash of ground cayenne pepper
Dash of ground coriander
Place all ingredients in a food processor except for olive oil and blend. Add olive oil gradually until sauce is smooth and all oil is incorporated.
Recipe makes approximately 1 quart.
Sauce can be refrigerated for up to one week or frozen for 1 month. Allow to warm to room temperature before serving as the olive oil will congeal when cold. Stir before each use.
Chef Jason Evins' Stone Ground Cheese Grits Part 2
Gator Harrison invited Chef Jason Evins from The Inn at Evins Mill into the Green Galley for a tasty twist on a southern classic.
Stone Ground Cheese Grits
4 cups 2% milk
¼ cup butter (1/2 stick) or olive oil
1cup The Old Mill’s stone ground grits
1 cup grated cheese, your favorite will work, or Locust Grove’s sheep milk cheese
Salt, fresh cracked pepper, and crushed red pepper flakes to taste
Bring milk, butter or oil, salt pepper, crushed red pepper to boil. Add grits and reduce heat to a simmer. Stir often and until grits are tender and thickening. This will take 30- 40 minutes. Stir in cheese and enjoy.
Serves 4-6
Serve for brunch with poached eggs or dinner with your favorite steak. Enjoy!
Roasted Acorn Squash and Turnips
1 large acorn squash, peeled, seeded, and cut into 1” pieces
2 medium turnips, peeled and cut into 1” pieces
3 T oil/butter
Salt and pepper to taste
Preheat oven to 400F.
Place chopped winter vegetables onto roasting pan. Add oil, salt, and pepper. Toss to ensure the vegetables are well coated. Roast in 400F oven for 30-40 minutes or until tender.
Serves 4-6
These make a wonderful side dish for any entrée.
Chimichurri Sauce
4oz Fresh Herbs (Parsley, Oregano, Rosemary, etc.) with the majority being Parsley
½ cup onion, small dice
½ cup green bell pepper, small dice
2T chopped garlic
1 lemon, juiced
1cup vinegar (apple cider or white)
2cups extra virgin olive oil
Salt and pepper to taste
Dash of ground cumin
Dash of crushed red pepper flakes
Dash of ground cayenne pepper
Dash of ground coriander
Place all ingredients in a food processor except for olive oil and blend. Add olive oil gradually until sauce is smooth and all oil is incorporated.
Recipe makes approximately 1 quart.
Sauce can be refrigerated for up to one week or frozen for 1 month. Allow to warm to room temperature before serving as the olive oil will congeal when cold. Stir before each use.
Chef Victor Kline's White Chocolate Vanilla Fruit Tart Part 1
Looking for a great taste treat that’s not going to break the calorie bank? Gator Harrison invited Chartwell’s Chef Victor Kline into the Green Galley for a tasty, diet and diabetic-friendly twist on fruit tarts...
WHITE CHOCOLATE VANILLA FRUIT TART
1 SMALL SUGAR FREE PIE SHELL - BAKE FOR 6 MIN AT 350 DEGREES
5 cups of skim milk
1 1/2 cups of cold water
4 tbs cornstarch
1/2 Tablespoon of Vanilla extract
1/2 cup of Splenda or your choice of Natural Sweetener
8 LARGE SLICED STRAWBERRIES
3 LARGE SLICED KIWI
1 CUP OF FRESH BLUEBERRIES
3 CUPS OF MANDARIN ORANGES
2 CUPS OF SUGAR FREE SHREDDED WHITE CHOCOLATE
OR - YOU CAN USE 3 BOXES OF JELL-O SUGAR FREE WHITE CHOCOLATE PUDDING MIX
IN A SEPARATE BOWL - MIX CORNSTARCH AND WATER UNTIL DISSOLVED
ON LOW HEAT - SIMMER MILK - WITH SPLENDA and VANILLA EXTRACT
WHEN YOUR MILK STARTS TO COME TO A SOFT BOIL - ADD YOUR CORNSTARCH MIX AND STIR UNTIL IT THICKENS.- ADD 1 CUP OF SUGAR FREE WHITE CHOCOLATE SHAVINGS TO YOUR MIX AND THEN POUR INTO A BOWL AND REFRIGERATE FOR 2 HOURS
POUR PUDDING INTO YOUR SUGAR FREE PIE SHELL AND LAYER WITH FRUIT.
SPRINKLE 1 CUP OF SUGAR FREE WHITE CHOCOLATE ON TOP AND SERVE
IF YOU USE THE SUGAR FREE JELL-O PUDDING MIX - YOU CAN POUR THE MIX INTO
YOUR PIE SHELL RIGHT AWAY AND LAYER YOUR FRUIT - (RECOMMENDED FOR SPEED)
Chef Victor Kline's White Chocolate Vanilla Fruit Tart Part 2
Looking for a great taste treat that’s not going to break the calorie bank? Gator Harrison invited Chartwell’s Chef Victor Kline into the Green Galley for a tasty, diet and diabetic-friendly twist on fruit tarts...
WHITE CHOCOLATE VANILLA FRUIT TART
1 SMALL SUGAR FREE PIE SHELL - BAKE FOR 6 MIN AT 350 DEGREES
5 cups of skim milk
1 1/2 cups of cold water
4 tbs cornstarch
1/2 Tablespoon of Vanilla extract
1/2 cup of Splenda or your choice of Natural Sweetener
8 LARGE SLICED STRAWBERRIES
3 LARGE SLICED KIWI
1 CUP OF FRESH BLUEBERRIES
3 CUPS OF MANDARIN ORANGES
2 CUPS OF SUGAR FREE SHREDDED WHITE CHOCOLATE
OR - YOU CAN USE 3 BOXES OF JELL-O SUGAR FREE WHITE CHOCOLATE PUDDING MIX
IN A SEPARATE BOWL - MIX CORNSTARCH AND WATER UNTIL DISSOLVED
ON LOW HEAT - SIMMER MILK - WITH SPLENDA and VANILLA EXTRACT
WHEN YOUR MILK STARTS TO COME TO A SOFT BOIL - ADD YOUR CORNSTARCH MIX AND STIR UNTIL IT THICKENS.- ADD 1 CUP OF SUGAR FREE WHITE CHOCOLATE SHAVINGS TO YOUR MIX AND THEN POUR INTO A BOWL AND REFRIGERATE FOR 2 HOURS
POUR PUDDING INTO YOUR SUGAR FREE PIE SHELL AND LAYER WITH FRUIT.
SPRINKLE 1 CUP OF SUGAR FREE WHITE CHOCOLATE ON TOP AND SERVE
IF YOU USE THE SUGAR FREE JELL-O PUDDING MIX - YOU CAN POUR THE MIX INTO
YOUR PIE SHELL RIGHT AWAY AND LAYER YOUR FRUIT - (RECOMMENDED FOR SPEED)
