Recipes from "LION Lunch Hour"

Many of the chefs and guests who join "LION Lunch Hour" shared their recipes with FOX 5 so we can, in turn, share them with you! Below you'll find them presented in chronological order based on when the show aired. And you can see even more clips from "LION Lunch Hour" on our show page or on YouTube. And of course, you can watch the show LIVE every weekday morning at 11am right on FOX 5, on our website or in our news app! 

Sept. 29 - Ceviche with Colombian fruits by Chef Juan Manuel Barrientos 

Ingredients
250 gr of white fish (scallops or lobster)
250 gr brown sugar (colombian panela)
250 gr salt 
10 gr pepper
50 gr fennel
50 gr dill 
1 lb tomatillo
10 gr garlic 
5 gr ginger
40 gr red onion
200 gr fresh goldenberry pulp (colombian exotic fruit, it can be too soursop or passion fruit)
200 gr blackberry pulp
200 gr guava pulp
250 gr coconut milk
1 avocado
1 shallot 
1 radish or yacon

Preparation:
First we are going to prepare a curing mixture with salt, brown sugar, pepper, fennel, dill, and cover the fish fillets with this for about 1 hour.
The base for the ceviche is prepared using the lulo pulp, tomatillos, garlic, ginger, salt, pepper, onion. blend all ingredients together until a smooth juice is obtained,strain and reserve in the fridge 
For the Fruit puree, these gels (juice reduction) are made by liquefying separately and puree - without water - the pulps of the fruits -each fruit separately - finely sifted (strained) with a pinch of salt and a teaspoon of sugar. Once thick and strained, they are allowed to cool until their texture is compact. Each gel flavor is reserved separately.
The coconut foam or air can be made easier at home by mixing the coconut cream with a little milk and heating it to 45 degrees and giving it air with a mixer or hand blender until it forms a light foam.
To finish, the white fish (scallop or lobster) is cleaned by removing the excess of the mixture in which it was cured using a damp cloth. It is cut into thin sheets.

Plate assembly (as in the photo):
Put the sheets of the selected seafood or fish - scallops, lobster or white fish of the day - in a deep circular dish or container, add a pinch of Maldon salt and black pepper.
An onion ring is placed, three large points of gel of your choice (Blackberry, Sour Guava and Tree Tomato).
Garnish with mustard sprouts and three small square pieces of avocado, three small yacon slices.
Bathe with the juice of lulo and tomatillo and add coconut foam dots.
It can also be served in small portions as canapé on a spoon or shell that allows it to be eaten in one bite

Sept. 27 - Fall cakes with Cakedivas

Dairy-free "butter" cream

8 oz of Earth Balance spread (nondairy)
4 cups of powdered sugar
Teaspoon of butter flavoring
1 ½ teaspoons of vanilla extract
Crushed Oreos

Sept. 26 - Celebrating Rosh Hashanah with Chef Ryan Moore of Sababa

Roasted Halloumi with Apple and Honey Marmalade

Ingredients: 
1 cup Honey
1 cup Apple Juice
2 cup Diced Apple
1/2 cup Lemon Juice
1 Cinnamon Stick
1 teaspoon Salt

Directions: 
Combine the Apple juice, lemon juice, honey, salt, and cinnamon stick in a pot.
Cook on medium heat until the liquid is reduced by half.
Add the diced apple and cook until apples are just soft.
Transfer to a container and refrigerate overnight.

Salmon cooked in Chraimeh Sauce

Ingredients:
10 clove garlic
1 red chili pepper
2 teaspoon sweet smoked paprika
2 teaspoon ground cumin
1 Tablespoon ground caraway
1/2 teaspoon ground cinnamon
5 Tablespoon tomato paste
1 lime juiced
2 teaspoon sugar
3/4 cup water

Directions:
In a food processor or blender combine all the spices, chili, garlic, and half of water. blend until a paste.
Cook the chraimeh paste in a pan over medium heat for a few minutes. add the tomato paste and cook out another 5 minutes.|
Add the lime juice and water whisk together, and cook for 20 minutes over low heat.
Cut salmon into 2 ounce cubes, in a non stick pan, sear the salmon add the finished Chraimeh sauce chopped olives and cook over low heat for 5 minutes.

Sept. 23 - Mr. Bake and Theo Rutherford discuss Dessert & Drink pairings 

Mr. Bake's Award Winning Banana Pudding

Ingredients
1 9x13 inch pan or Medium bowl
3.4 ounce package Instant vanilla pudding
2 Cups of whole milk
3 Cups of Heavy whipping cream
1 can sweeten condensed milk
1 box Vanilla Wafers (I use Nabisco)
4 Ripped Bananas

Instructions
1. Place a metal or glass bowl in the freezer with whip attachment.
2. Dissolve pudding into milk whisk. Make sure there’s no lumps.
3. Combine heavy cream and Vanilla in your cold bowl and whip until the heavy cream thickens and foams sift peaks (5-10 Minutes)
4. Add in the sweeten milk and pudding mixer until fully incorporated.
5. Get your pan or bowl lay a few cookies at the bottom then slice a few bananas on top then add custard. And repeat this until you almost done with your custard. You want to keep some custard to top off your pudding and add crushed cookies fresh bananas.
6. Loosely cover your pudding with plastic wrap and refrigerate for at least 3 hours or over night.

Sept. 22 - Pitmaster Myron Mixon delights us with delicious barbecue

Below are recipe excerpts from Myron's book, BBQ&A! 

Sept. 21 - Chef Anthony Thomas prepares healthy meals 

Roasted Corn Salad 

Ingredients:
Fresh Pico De Gallo
Red Onions
Cilantro
Lime Juice
Quinoa

Directions
Roast the corn on the stove top.
Make pico de gallo by combining tomatoes, red onion, cilantro, lime juice, and pink Himalayan sea salt in one bowl
Mix all ingredients together, including quinoa and toss

Sour Cherry Salmon 

Ingredients:
1 tablespoon of brown sugar 
2 tablespoons of sour cherry jam
3 tablespoons of maple syrup
4 salmon filets (6oz portions)

Directions
Combine first three ingredients in a skillet until it begins to thicken up. 
Season your salmon fillets with pink Himalayan, sea salt, and pepper 
Placed them in skillet skin side down first and cook on each side for four minutes 
Serve over Rice

Sept. 20 - DannyGrubs & Chef Loic remix Popeye's two ways

Chicken Croquettes

Ingredients:
10 ea Chicken nuggets (Popeyes)
1 Tbl chives
½ cup heavy cream 
4 ea biscuits (Popeyes)
2 cups panko (bread crumbs)
5 ea large eggs 
4 cups flour 
2 cups rice (Popeyes)
1 cup coleslaw (Popeyes)
1 Tbl white wine vinegar 
1 Tsp sugar 

Directions:
In the robot coup add chicken nuggets, cream, chives, and blend. 
Turn chicken mixture into balls while using flour if too wet then freeze.
Bake biscuits in the oven at 350 degrees till crispy. Then cool down, add them in the robot coup and blend till they tun into crumbs. Mix biscuits crumbs with panko. 
Cover frozen chicken balls in flour, then egg wash, then panko. And freeze again.
Heat up frying oil up to 350 degrees and fry croquettes till golden and brown.
Rinse Popeyes coleslaw to get rid of the dressing. Chop coleslaw fine and dress with vinegar, chives, sugar, and salt. And use coleslaw relish as garnish for the croquettes. 
Deep-fry Popeyes rice till crispy and use it as a bed to plate display croquets on. 

Chicken Shepherd Pie 

Ingredients:
4 ea Fried chicken (Popeyes)
1 ea yellow Onions 
1 ea head of garlic
¼ bunch celery 
2 ea carrots 
2 quart Chicken stock 
1 cups flour 
½ pound butter 
1 cup corn starch 
2 ea Idaho potato 
2 order plain fries (Popeyes)
1 quart heavy cream 
1 cup Dr. Pepper 
1 Tbl chives 
1 bunch fresh thyme

Directions: 
In a pot sauté onion, celery, carrots, garlic, and glaze with chicken stock.
Mix corn starch with water and turn into slurpy. Shred chicken and add in pot follow by slurpy. 
Add chopped thyme, chives and let it simmer for about 10 minutes. And transfer into a cast iron.
Peel potatoes and cook in cream till almost soft. Add French fries and fish cooking. 
Blend and transfer mashed potatoes in a pipping bag.
Pipe mashed potatoes on top of the dish and baked at 400 till crust is golden brown. 
In a sauce pot sauté garlic, onions, and glaze with Dr. Pepper soda along with chicken stock.
Add fresh thyme and let it reduce. 
In another sauce pot add butter and flour. Cook on medium heat till it turns into a brown roux.
Strain Dr. Pepper sauce into roux and whisk till turns into a gravy.
Plate pie and top it off with Dr. Pepper gravy and chives.

Sept. 15 - The Diva Chef's Lemon Raspberry Fizz, Keto-friendly Spinach Bites, Lemon Pepper Chicken

Lemon Raspberry Fizz 

Ingredients:
4 cups fresh raspberries
1-2 tsp agave syrup
6 large sprigs of lemon thyme
1/2 cup vodka
Juice of 1 lemon
1 bottle of Champagne of choice

Directions  
First, reserve 16 whole raspberries, and 8 sprigs of lemon thyme. Next, in a bowl, muddle remaining raspberries, and thyme. Zest lemon and set aside, and add the juice of a whole lemon. Add Vodka and strain mixture. (Tip: Strain into a glass measuring cup with handle for ease with distribution into glasses).
Lastly, place 4 raspberries into the bottom of 4 champagne glasses and add a few drops of agave syrup. Next, pour muddled mixture evenly into glasses, and top with Champagne! Garnish with lemon thyme, and lemon zest. ENJOY!

KETO-Friendly, low calorie Spinach Bites

Ingredients:
6 cups fresh spinach
3 large eggs, beaten
1 cup grated mozzarella
1/4 cup fresh parsley, minced
1 tsp garlic powder
1 tsp salt
1 cup almond flour
2 Tablespoons whole Psyllium husk

Directions:
Prepare the spinach by blanching it in hot water for 3 minutes. Shock in an ice bath to stop the cooking and retain its nutrients
Next, chop the spinach into small chunks, and using a rubber spatula combine with all additional ingredients forming a batter.
Finally, using a small scoop form about 20 one-inch spinach balls, and place on a baking sheet lined with parchment paper and sprayed with non-stick spray. Place them in a 400 Bake 20 to 30 mins. Bake until golden brown.

Lemon Pepper Chicken

Ingredients:
1/2 cup oat flour
1 Tbsp Lemon Pepper Seasoning
1 tsp kosher salt
2 lemons, divided
1 lb boneless skinless chicken thin sliced
2 Tbsp extra virgin Olive Oil
1/2 cup chicken bone broth
2 Tbsp butter
2 shallots minced
Fresh parsley for garnish

Directions:
First Preheat Oven to 400.  In a bowl whisk together flour, seasoning, and the zest of 1 lemon
Slice Lemons, set aside and dredge chicken in flour mixture until fully coated.
Next, Heat a cast iron pan over medium high heat, add oil and sear chicken breasts on both sides taking care not to over crowd the pan. Place them on plate and keep warm.
Next, add butter and shallots to the pan. Cook until aromatic, add lemon slices caramelize, and deglaze with bone broth
Spoon Sauce over chicken, top with lemon slice, and garnish with a fresh parsley sprig.
Serves well with zucchini noodles as well as jasmine rice or quinoa

Sept. 14 - Chaia's Olio Piccante

Ingredients
4 cups of good olive oil
10 jalapeno peppers, deseeded and coarsely chopped
2/3 cup of hot red pepper flakes
2 tbsp. smoked sweet paprika

Directions
In saucepan, combine all the ingredients and bring to a simmer over medium heat.
Remove from heat and let cool.
Strain oil and place in a glass jar or quart container.
Store with other cooking oils on the shelf. It can last up to 30 days.