Chef Ludo Lefebvre’s Seductive Cooking Recipes (Access Hollywood Live)
First Published: March 5, 2013 11:55 AM EST Credit: Getty Images
LOS ANGELES, Calif. -- Chef Ludo Lefebvre — star of ABC’s cooking competition “The Taste” — always brings the heat to the kitchen! And now, Chef Ludo stops by Access Hollywood Live to share some of his favorite recipes sure to spice up your love life!
CHICKEN ETOUFFEE WITH ROSEMARY, THYME, TARRAGON & LEMON
(4 main-course servings)
3 bunches fresh rosemary
3 bunches thyme
3 bunches tarragon
1 4-pound whole chicken (liver, heart, gizzard and neck removed)
2 teaspoons olive oil
2 lemons quartered
Fleur de sel
Fresh cracked black pepper
1 pre-made dough long enough to roll out to 30 inch rope
Preheat the oven to 375 degrees F. Combine the rosemary, thyme, and tarrgon and one 1.5 quartered lemon with 1 cup of water in a 5.5-quart Dutch oven-style pot.
Tie the chicken legs together to hold its shape. Rub the chicken all over with fleur de sel, pepper and 2 teaspoons of oil. Place the chicken atop the herb mixture, squeeze juice of remaining two lemon quarters over chicken. Cover with the lid. Moisten the edges of the pot and lid with water. Wrap the dough rope around the seal of the pot and lid.
Press the dough to adhere and seal well. Bake the chicken 1 hour and 20 minutes. Remove the pan from the oven and let rest for 15 minutes (do not remove the dough crust).
TO FINISH AND SERVE:
Using a knife, cut the dough crust away from the pot. Remove the string from the chicken. Cut the legs, breasts, and thighs from the chicken. Cut the breasts in half. Place two pieces of chicken on each of 4 dinner plates. Drizzle the pan juices over the chicken and serve.
NOTE: If the chicken is not cooked through after the dough crust is removed, then cut the chicken into pieces as directed, and return the chicken pieces to the pot. Cover and bake in the oven just until the chicken is cooked through.
APPLE BEIGNETS WITH FRESH CREAM
3/4 cup all purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon fleur de sel
1 cup ice-cold good-quality lager
Canola oil (for deep-frying)
4 Fuji apples, peeled, cored
1 cup heavy whipping cream (whipped until stiff)
Whisk the flour, cornstarch, baking powder and fleur de sel in a medium bowl to blend. Add the lager. Whisk until the batter is almost smooth.
TO FINISH AND SERVE:
Add enough oil to a large wide frying pan to come 2 inches up the sides of the pan. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
Meanwhile, line a large baking sheet with paper towels. Cut each apple crosswise into 3 rings. Arrange the apple rings in a single layer on the prepared baking sheet. Pat the apple rings dry with additional paper towels. Working in batches, sift the powdered sugar over both sides of the apple rings, then dip the apple rings into the batter to coat lightly; shake the excess batter back into the bowl. Add the apple rings to the hot oil and fry until the coating is golden brown, about 2 minutes per side. Using tongs, transfer the beignets to paper towels to drain.
Sift more powdered sugar over the beignets. Arrange 3 beignets on each of 4 plates. Add a small spoon of whipped cream on each beignet and serve immediately. Feel free to eat with your hands.
(All recipes courtesy chef Ludo Lefebvre)
Copyright 2013 by NBC Universal, Inc. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.