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Chef Randal White’s North Florida Chef Showcase Recipes

Chef Randal White
Chef Randal White

Smoked Grouper Dip

8 oz. clean grouper pieces
2 tablespoons soy sauce
1/2 teaspoon steak seasoning
1/2 cup wood chips soaked in water (for smoking)
1 teaspoon Dijon mustard
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup cream cheese
1 tablespoon finely diced red onion
1 tablespoon finely diced red pepper
½ teaspoon Old Bay seasoning
½ teaspoon Cajun seasoning
½ teaspoon dried mustard

Place the grouper in a bowl and add the soy and some of the steak seasoning. Remove from bowl, drain and place on aluminum foil that is in a pan setting on soaked wood chips then wrap the pan in aluminum tight and place on burner until it smokes. Then place into oven or shut grill for about 10 to 12 minutes, cool and chop. Mix the remainder of ingredients together in a bowl until smooth, then fold in the pulled meat and try not to tear up all the meat.  Serve with pickles, olives, peppers and crackers.

Medallions of Beef, Sauce Robert

6- 2 oz. medallions of beef filet
1 shallot, finely diced
1/2 cup white wine
2 tablespoons Dijon mustard
1/2 cup brown sauce
1 tablespoon fresh chopped parsley

In a sauté pan sear the medallions on high heat to rare or medium rare then remove from pan. To the same sauté pan, add the shallots and sweat until clear. Deglaze with the wine then the Dijon and brown sauce. When it has come to a nice sauce consistency, add the parsley to the sauce and immediately pour over the medallions and serve.

Brussels Sprouts

3 cups Brussels sprouts cleaned and halved
8 cups boiling salted water
1 tablespoon clarified butter
1/2 cup diced onion
1/2 cup precooked bacon bits
1/4 cup honey

Take the Brussels sprouts and blanch in the boiling water for about 3 minutes (meanwhile get a sauté pan hot so the Brussels can color) then drain and add to the hot sauté pan with the butter. Then top with the onion and bacon and let it cook. Try not to stir too much so some caramelization can get on the Brussels sprouts. When they start to color, move around in pan to sauté. Then add honey. Season with salt and pepper and serve.

Guava Cheesecake

Graham Cracker crust
2 lbs. cream cheese
1/2 cup sour cream
5 eggs
1 cup sugar
1 tablespoon vanilla
Guava paste, sliced

In a bowl, combine the cream cheese, sour cream, eggs, sugar and vanilla. Mix well until smooth.  Add cheesecake base on crust to half way up in flexpan molds or spring pan. Add a few slices of guava paste, then fill to the top with the rest of the batter and bake at 275° for about 1 hour 15 minutes, make sure to place a pan of water for moisture at the bottom of your oven. When it has risen it should be done. Remove and let cool to serve. The flexpan rubber molds work better if you freeze it to remove the cheesecake.

Pineapple and Coconut White Balsamic Glaze for Cheesecake

1/2 ripe golden pineapple medium diced
3 tablespoons coconut white balsamic vinegar
Whipped Cream for garnish
1 Strawberry, sliced
Mint leaves for garnish
Toasted Coconut

In a small mixing bowl add the pineapple and coconut white balsamic then spoon over guava cheesecake and garnish with whip cream, strawberry, mint, and toasted coconut.