Chef Joe's Video Recipes

[Capt Cefus]

Here's a couple links to video recipes we shot with Chef Joe Randall.
The written recipe for his Pan Roasted Grouper with Limpin' Susan is at the bottom of the post.

This video is his Sea Island Smothered Shrimp & Grits

http://view.liveindexer.com/ASXGenerator.aspx?mediaSKU=q7sfTcG%2bFxuVM4R5qWrZYA%3d%3d

The next video is for his Pan Roasted Grouper and Limpin' Susan.  If you've never heard of Limpin' Susan, it's a close cousin to Hoppin' John.  And dang good!

http://view.liveindexer.com/ASXGenerator.aspx?mediaSKU=UxCIX7VqFm%2fSDxI4QwWJ6Q%3d%3d

Try them both.   Mmmmm.   You could subsititute dolphin or AJ or seabass for the grouper.

[Capt Cefus]

CHEF JOE'S PAN ROASTED GROUPER WITH LIMPIN SUSAN

Here's the Limpin' Susan
This recipe courtesy of Chef Joe Randall, Savannah GA

Chef Joe’s Limpin’ Susan    Serves 6
If you’ve spent much time down south, you’ve heard of Hoppin’ John… a traditional rice and black-eyed peas dish.  This is Chef Joe’s variation that utilizes different traditional Low Country ingredients and it is absolutely wonderful!!!  This dish goes well with Chef Joe’s Pan Roasted Grouper.

½ cup      Green Pepper  (chopped)
½ cup      Onion (chopped)
2 Tblsp   Peanut oil
4 cloves   Garlic (minced)
1 cup      Long grain rice
1 pound   Okra (cut into ½ inch thick rounds)
2 cups      Chicken broth
      Salt & Pepper to taste
¼ Tsp      Cayenne Pepper
1 pound   Medium shrimp (peeled and deveined)

Saute the green pepper and onion in the peanut oil over medium heat until tender, about 5 minutes.  Add the garlic and sauté for an additional 2 minutes.  Add the rice and stir this mixture until the rice becomes coated with the oil (this helps prevent sticking).  Cook and stir until the rice is opaque, about 3 or 4 minutes.  Add the okra, chicken broth, salt, pepper and cayenne pepper.  Bring the mixture to a boil, then stir in the shrimp and reduce the heat to low.  Cover and cook until the rice is tender and the liquid has been absorbed, about 20 minutes.   Taste for seasoning, and serve hot.

You can contact Chef Joe at Chef Joe Randall’s Cooking School at 912 303-0409 or visit his website at www.ChefJoeRandall.com

HERE'S THE PAN ROASTED GROUPER... I'll guarantee this will work well with dolphin or amberjack too...

This recipe courtesy of Chef Joe Randall, Savannah GA

Chef Joe’s Pan Roasted Grouper    Serves 6
Grouper is a fish that you can prepare many ways… grilled, fried, baked or roasted.   This is an easy, quick way to serve up a dish that will rival many restaurant entrée’s.   Serve it with Chef Joe’s Limpin’ Susan for a great meal.

½ Tsp      Coarse Sea Salt
½ Tsp      Fresh ground black pepper
6      4 ounce Grouper Filets
2 Tblsp   Olive oil
6 Tblsp   Butter (melted)
2 Tblsp   Lemon juice
¼ cup      Fresh chopped chives

Pre-heat Oven to 425 degrees

Season the grouper filets with the sea salt and black pepper (both sides).   Heat 2 tablespoons melted butter in a large oven-proof skillet.  Work in batches to avoid overcrowding and add the olive oil.  Sear the grouper filets on one side for about 2 minutes, flip and sear the other side for another minute or so.  Place the pan in the oven to finish, about 7 minutes.  Remove from oven and place filets on a platter to keep warm while you finish the rest of the filets.   NOTE:  You may need to clean the skillet between batches and add more butter and olive oil.
Transfer each filet to a warm plate.  Server over Chef Joe’s Limpin’ Susan for a great dish.   Garnish with the fresh chives.   Enjoy.
 
You can contact Chef Joe at Chef Joe Randall’s Cooking School at 912 303-0409 or visit his website at www.ChefJoeRandall.com

[CoffeeBluff]

Good morning Capt. Cefus,

Glad you enjoyed Chef Joe's grub...isn't he amazing?

I highly recommend anyone who has tried his dishes to go to his website and purchase his recipe book "A Taste of Heritage". My wife bought it for me for my birthday, along with his "Lobster Three Ways" class. We have been trying recipes out of his book for over 3 years now and each and every one of them have been superb! In the back of his book, he has menus for each season, and we have prepared all 20 of them over the past 3 years for guests and for ourselves. Every person who has dined with us has asked where they can get that book!

Ray

[Capt Cefus]

You got that right!  I've done the shrimp and grits and will be making some more Limpin' Susan this weekend.   That stuff is good with just about anything...heck you can make a meal from it by itself.