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    Chef Jeff Cooks: In the Kitchen with America's Inspirational New Culinary Star
    Chef Jeff Cooks: In the Kitchen with America's Inspirational New Culinary Star
    Chef Jeff Cooks: In the Kitchen with America's Inspirational New Culinary Star
    Ebook335 pages5 hours

    Chef Jeff Cooks: In the Kitchen with America's Inspirational New Culinary Star

    By Jeff Henderson

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    About this ebook


    The author of the New York Times bestselling Cooked, award-winning chef, and star of his own Food Network docu-reality show dishes up his first cookbook, Chef Jeff Cooks.

    Jeff Henderson's story is familiar: Raised in South Central Los Angeles, he became a successful drug dealer. He made a lot of money. He got caught.

    But what happened next wasn't the same old story: Jeff changed. He found a passion in prison kitchens and taught himself to cook. Once released, he talked his way into a series of professional kitchens -- almost always having to prove himself by starting as a dishwasher or line cook. His talent was obvious; his work ethic even more so. After rising to the top of the kitchen in some of Los Angeles's best restaurants, he became the first African American Chef de Cuisine in Las Vegas at Caesars Palace and then executive chef at Café Bellagio in the prestigious Bellagio Resort.

    Now Jeff shows theworld his food and it is delicious. What inspires him? Foods he ate as a child -- Half-pound "Back-in-the-Day" Chili Cheeseburger, Turkey Smoked Collard Greens, Friendly Fried Chicken, Macaroni and Smoked Cheddar Cheese, Cakelike Cornbread with Maple Butter, and Chocolate S'more Bread Pudding -- are here as well as the more elegant, celebratory cuisine he developed as a chef -- Sweet Potato Soup, Barbecued Shrimp Scampi, and slow-cookedMolasses Braised Beef Short Ribs. Cooks will also find lots of great recipes for the grill and plenty of party foods, satisfying salads, quick breads, sides, soups, sweet endings, and more.

    Featuring over 150 recipes, stunning full-color photographs, tips and techniques, as well as personal outtakes and anecdotes from Chef Jeff's life on the streets, the prison kitchen, and hiswork as a chef andmotivational speaker, this is much more than a cookbook -- it is a larger-than-life American success story and the recipe for how Chef Jeff fulfilled his dream.
    LanguageEnglish
    PublisherScribner
    Release dateOct 7, 2008
    ISBN9781416591931
    Chef Jeff Cooks: In the Kitchen with America's Inspirational New Culinary Star
    Author

    Jeff Henderson

    Jeff Henderson is an entrepreneur, speaker, pastor, and business leader. For seventeen years, he has led three of North Point Ministries' multisite locations in Atlanta, Georgia--Buckhead Church and two Gwinnett Church locations. He also helped launch North Point Online, which now reaches over 200,000 people. His bestselling book, Know What You're FOR, launched a movement in nonprofits around the world and has become a focal point for many businesses.  As the founder of the FOR Company, Jeff's aim is to help organizations build a good name where purpose and profit grow together. Jeff was recently named by Forbes Magazine as one of twenty speakers you shouldn't miss. Prior to working as a pastor, Jeff started his career in marketing with the Atlanta Braves, Callaway Gardens, Lake Lanier Islands, and Chick-fil-A, Inc., where he led the company's regional and beverage marketing strategies.

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    • 5/5
      one of my go to cookbooks when i need to find something flavorful for supper
    • 1/5
      worst cookbook from a chef I ever read don't bother

    Book preview

    Chef Jeff Cooks - Jeff Henderson

    STOCKS AND BROTHS

    Stocks and broths may not be new to you, but when I was growing up, the only stock or broth I knew about was what we called pot liquor—the liquid left after greens or meat had been cooked. My granddaddy and my sister saved this and used it in soups, rice and beans, and so forth.

    In my first restaurant job I was amazed by the huge pots simmering away with various broths, aromatic herbs, and vegetables. The chef taught me that chicken stock is the basis for many, many elements in great cuisine. I think it is worth learning how to make your own stock because it’s not hard to do and it freezes well in plastic containers or baggies. You can even freeze it as ice cubes and pop one in a soup or a braise for additional flavor. Good-quality chicken broth is available in stores; look for the brands that are lowest in sodium and fat.

    Beef stock requires a little more effort to make, but it, too, is great to have on hand. All stocks peak in flavor the longer they cook, so that’s something to consider when you are making your own.

    1. Chicken Stock

    2. Chicken Broth

    3. Turkey Stock

    4. Veal Stock

    5. Vegetable Broth

    6. Mushroom Stock

    Chicken Stock

    Yields 2 quarts

    WHAT YOU’LL NEED

    Bones from 2 medium cooked chickens

    2 medium carrots, washed, peeled, and cut into 1-inch pieces

    1 small onion, peeled and quartered

    2 medium stalks celery, washed and cut into 1-inch pieces

    1 small bunch parsley, washed, stems removed

    1 sprig fresh thyme

    1 bay leaf

    1 teaspoon whole white peppercorns

    About 4 quarts water

    WHAT TO DO

    1. Remove the meat from the chicken carcasses, rinse the bones, and place the bones in a stockpot.

    2. Add all of the remaining ingredients except the water.

    3. Add water to cover by 2 inches. Bring to a boil, then reduce the heat for a low simmer, so that one or two bubbles break the surface of the stock about once a minute. Simmer, uncovered, for 2 to 3 hours, using a large spoon to skim off the foam until the stock is clear.

    4. Pour the stock through a strainer into a clean bowl and allow to cool. Refrigerate, covered, for up to 3 days. Discard the hardened layer of fat on the top before using or freezing.

    Chicken Broth

    Yields 3 quarts

    WHAT YOU’LL NEED

    1 large chicken

    1 medium onion, peeled and quartered

    2 medium carrots, washed, peeled, and cut into 1-inch pieces

    2 stalks celery, washed and cut into 1-inch pieces

    1 leek (green tops only), washed and cut into 1-inch pieces

    3 sprigs fresh thyme or 1 teaspoon dried

    ½ bunch flat-leaf parsley

    2 bay leaves

    1 teaspoon whole black peppercorns

    About 4 quarts water

    WHAT TO DO

    1. Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Bring the water to a boil over medium-high heat. Immediately reduce the heat for a low simmer, so that one or two bubbles break the surface of the broth about once a minute.

    2. Skim the foam and discard impurities from the surface with a large spoon. (To prevent losing a lot of broth when skimming, put the skimmed liquid into a degreasing cup and return any usable broth to the pot.) Cook, uncovered, until the chicken is cooked through but not dry, about 1 hour.

    3. Remove the chicken from the pot but continue to simmer the broth. Cool the chicken for about 30 minutes. Cut the meat from the bones and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour more.

    4. Pour the broth through a strainer into a plastic container or large bowl. Use immediately, or cover and refrigerate or freeze for future use.

    5. The broth can be stored, covered, in the refrigerator for up to 5 days. If the broth has not been used after 5 days, bring it to a boil again and skim the surface, discarding impurities, before using.

    Turkey Stock

    Yields 3 quarts

    WHAT YOU’LL

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