Kickin’ it up in the kitchen with Chef Courtney Brown

WGN News Now

CHICAGO — Chef Courtney Brown gives us some gameday meals that can make you the star at any tailgate. She presents dishes with the theme around kickin’ it up since each dish has a little kick of spice to them.

You can find more ideas and information on Chef Brown on her website.

Here’s a few of the recipes which Chef Brown shared on the show.

Fried Catfish & Shrimp Poboy

This dish can be prepared for individuals by using small hoagie rolls or you can prepare for a family dinner using a 2-foot long sub roll.

Individual small hoagie rolls
18 catfish nugget pieces
12 extra-large shrimp, peeled, devained and butterflied open
Your choice of seafood fry mix

2-foot long sub roll
8 medium catfish fillets
36 extra-large shrimp, peeled, devained, and butterflied open
Your choice of seafood fry mix

Season the fish and shrimp with finely chopped parsley, rosemary, and thyme. Add a generous amount of salt, black pepper, smoked paprika, cayenne pepper and garlic powder.

In a large ziplock bag, add your seafood fry mix, then add the shrimp and toss until completely coated. Remove the shrimp from the ziplock bag, then add the fish and toss until completely coated. Remove the fish from the bag.

Heat a deep fryer or large pot with canola or vegetable oil. Deep fry the shrimp and catfish until it reaches your desired level of crispness. Remove from the oil and let rest on a bakers rack.

Add lettuce to your choice of bun then add the catfish and shrimp. Top with tomatoes and a sriracha mayonnaise honey blend sauce.

Jalapeno Turkey Sliders

12 pack slider buns
2 lbs ground turkey
2 ranch seasoning packets
2 finely diced jalapenos
large baking pan
non-stick cooking spray

Mix all ingredients in an extra large bowl until completely blended. Spray a 9×13″ baking pan with non-stick cooking spray. Form the turkey into 12 like-sized balls then form into a patty. Add 1/4 cup water to the pan then cover with foil. Bake at 375 degrees convect bake or 400 degrees bake for 18 minutes. Uncover, pour off the excess water, then add your desired cheese. Add back to the oven for 2-3 minutes so the cheese can melt.

Butter your buns and allow the edges to crisp. Add the burger patties to your bun then garnish with your favorite toppings. I like to use lettuce, tomatoes, red onions, and avocado. Top the bun with a thin jalapeno slice and green olive inserted through a toothpick.

Arugula Salad

Corn on Cob
1/2 medium Red Onion (diced or thinly sliced)
Juice a lemon
2 Tb olive oil
1 Tb dijon mustard
1 Tb honey
Pecorino Romano Cheese piece

Cook the bacon until crisp then cut into large chunks. Cook the corn on the cob then lightly sear the corn over fire so you get a few charred kernels.

Dressing: Mix the lemon juice, olive oil, dijon mustard and honey until blended.

In a large bowl, add arugula, corn, red onions and bacon then gently mix. Pour in half the dressing and mix until coated. Grate fresh pecorino romano cheese over the salad and enjoy.

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