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(All recipes developed and copyrighted© by Chef Joseph G. Randall - all rights reserved.)

The following are just a couple of Chef Joe Randall's recipes.  Please check back soon for even more recipes as this page is constantly growing.


Savannah Crabcakes
Makes 8 Servings

I learned to make crab cakes while training under Chef Robert W. Lee at the Harrisburger Hotel in the mid 1960's. I created this version for the Baltimore Fishmarket in 1988, which sold 500 pounds of the delicacy a week.

Ingredients:
1/4 cup butter (1/2 stick)
1 small onion minced
4 egg yolks
2 teaspoons Coleman's dry mustard
8 slices white bread crusts trimmed, flattened finely diced
1/4 teaspoon cayenne pepper
2 teaspoons Old Bay seasoning
1/2 cup mayonnaise
2 tablespoons freshly chopped parsley
3 dashes Tabasco sauce
2 teaspoons Worcestershire sauce
1 teaspoons fresh lemon juice
1 teaspoons salt
1/2 teaspoon white pepper
3 pounds jumbo lump crabmeat picked clean

Breading
2 eggs beaten
1 cups milk
1 cups all-purpose flour
1 cups fresh bread crumbs

Directions:
Peanut oil for deep frying Heat butter in a small sauté pan and cook onion until transparent. Set aside. In a large bowl, combine onion, egg yolks and mustard. Stir in bread, cayenne pepper, Old Bay seasoning, mayonnaise, parsley, Tabasco sauce, Worcestershire sauce, lemon juice, salt and pepper. Gently fold in the crab meat being careful not to break up the lumps. Form into 3 ounce cakes.

Preheat deep fryer to 350 degrees.
In a small bowl, combine beaten eggs and milk. Dip crab cakes in flour and then using a slotted spoon dip in the egg wash. Sprinkle with fresh bread crumbs, coating well. Deep-fry 5 minutes or until golden brown. Serve with lemon wedges and Tartar Sauce.

Chef's Tip:
For a lighter dish, dust crab cakes with flour and sauté in peanut oil or butter over medium high heat for 3-4 minutes on each side. You may also bake unbreaded crab cakes without the flour. Sprinkle lightly with melted butter and paprika and bake in a preheated, 350 degree oven for 6-8 minutes or until brown on top.
 


Sautéed Shrimp with Tomato Broth and Pan-Fried Grits
Makes 8 Servings

This is an original creation I prepared for an Elegant Taste of Heritage benefit dinner held in the spring of 1995 at The Grand Hyatt Hotel in Washington D.C. It was a hit with the attendees.

24 large shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoon chopped fresh thyme
1/2 cup (1 stick) butter
4 cloves minced garlic
6 cooked Pan-Fried Grits Triangles (see recipe below)
2 cups Tomato Broth (see recipe below)
8 sprigs fresh thyme

Place the shrimp in a bowl and season with salt, pepper, and thyme. Heat the butter in a sauté pan over medium high heat. Sauté the 1/2 the garlic and 12 shrimp for 2 to 3 minutes on each side, or until shrimp are firm; do not overcook set aside repeat with the second batch of shrimp. To serve, place a Pan-Fried Grits Triangle in the center of each soup plate. Place a second triangle at an angle across the top. Arrange 3 shrimp around the triangles. Spoon the Tomato Broth around the shrimp. Garnish with a sprig of fresh thyme in the center and serve immediately.


Pan-Fried Grits Triangles
Makes 6 to 8 servings

If you like fried polenta as the basis of appetizers and first-course dishes, you1ll think these, with their Southern accent, are really terrific.

2 cups water
1 teaspoon salt
1 teaspoon white pepper
1/2 cup butter
1/2 cup stone-ground grits
1/2 cup heavy cream
2 eggs, beaten
1 cup all-purpose flour

Bring water to boil in a saucepan. Add salt, white pepper and 2 tablespoons of butter. Gradually stir in grits and cook, covered, 5-6 minutes. Stir in cream. Pour cooked grits in a buttered 9x5-inch loaf pan and refrigerate for 2-3 hours or until firm. Remove grits from loaf pan and cut into 1/2-inch slices, then cut each slice in half diagonally, forming triangles. Dip each triangle in eggs and then dredge in the flour. Heat the remaining butter in a skillet over what kind of heat, and cook the grits on both sides until golden brown. Keep warm until ready to serve.


Tomato Broth
Makes 1 quart

1/4 cup (1/2 stick) butter
1/2 cup diced yellow onion
3 cloves finely chopped garlic
1/4 cup diced celery
1 cup dry white wine
3 cups Shellfish Stock (see recipe)
1 cup Pomi Strained Tomatoes or any heavy tomato sauce
1/4 cup tomato paste
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1 tablespoon granulated sugar
1 tablespoon finely chopped fresh thyme
2 tablespoons softened butter

Heat butter in saucepan over medium heat. Saute onion, garlic and celery. Add white wine and Shellfish Stock. Bring to boil, then reduce heat. Add strained tomatoes, tomato paste, salt, black and cayenne peppers, sugar and thyme. Simmer broth 30 minutes. Blend in blender until smooth. Strain through fine sieve and correct seasoning, if needed. Whisk in butter, a little at a time.


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Chef Joe Randall's Cooking School
5409 Waters Avenue
Click here for a map and driving directions
Savannah, Georgia 31404
912-303-0409
912-303-0947 (fax)

Chef Joe Randall's Cooking School Cancellation Policy:  Space is limited. FIRST COME-FIRST SERVED.  In order to reserve your space in a class, full payment is required at the time of registration. A credit will be issued if the registered student cancels no less than seven days prior to the beginning of the class. If you cannot attend, SEND A FRIEND to take your place. Students canceling after seven days will be charged the full tuition and no credit will be given.

Chef Joe Randall's Cooking School Make-up Policy:  Make-ups are allowed for Basic Cooking Series classes only. Chef Joe Randall's Cooking School can accommodate no more than two make-up students per class meeting in order to maintain the ideal student- instructor ratio. Please call the school to schedule your make-up prior to the class date. Students must call Chef Joe Randall's Cooking School to request make-up registration within 6 months of the missed class.

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