Chef Jerome's recipes

Chef Jerome Brown, of Rocky Mount, shares the recipes he cooked on the Food Network's "Extreme Chef" competition.

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Chef Jerome Brown, of Rocky Mount, shares the recipes he cooked on the Food Network's "Extreme Chef" competition.

The episode airs Thursday, July 7, 2011, at 10 p.m.


Champagne Chicken 

Serves 6

  • 1 ½ Cups of all purpose flour
  • 1 Tablespoon of seasoned salt
  • 1 Tablespoon of coarse black pepper
  • 1 ½ Tablespoon of garlic powder
  • 2 Tablespoons of butter
  • 2 Tablespoons of extra virgin olive oil
  • 6 Boneless skinless chicken cutlets
  • 4-6 Baby Bella or white mushrooms
  • 3 Tablespoons of chopped scallions
  • 3 Teaspoons of dry thyme flakes
  • 1/3 Cup of chicken broth
  • ¼ Cup of white cooking wine
  • ¼ Cup of heavy cream

In a large bowl, combine the flour, salt, pepper, and garlic powder. Place a large skillet on the stove and preheat over medium high. Add the butter and olive oil to the pan. Place the chicken into the flour and coat well. Shake off the excess flour and immediately place the breast into the pan. Sauté the chicken for 3 minutes. Add the mushrooms, scallions, and thyme to the pan. Turn the breast over and add the chicken broth and white wine. Continue to cook for two minutes. Add the cream to the pan and reduce the heat to simmer for an additional 4 minutes. Wild rice is an excellent side dish for this recipe.

Place the breast onto a platter or serving plate. Spoon the sauce over the breast and enjoy.


Lobster Pancakes with Apricot Dipping Sauce

  • ¼ cup of unsalted butter (melted)
  • 4 oz of fresh lobster meat (diced)
  • 2 teaspoons of minced garlic
  • 2 tablespoons of chopped scallions
  • 1 tablespoon minced red bell pepper
  • 3 cups of all purpose flour
  • 3 tablespoons of white sugar
  • 3 teaspoons of baking powder
  • Pinch of salt
  • 3 cups of buttermilk
  • ½ cup of milk
  • 3 eggs
  • 1/3 cup of unsalted butter (melted)

Place a large skillet on the stove over medium heat. Pour the butter in the pan and add the lobster. Add the garlic, scallions, and bell pepper to the pan and sauté for approximately 4 to 5 minutes. Remove the lobster from the pan and place in a small bowl for later use. In a large bowl, combine the flour, sugar, baking powder, and salt. Mix well. In a separate bowl, combine the buttermilk, milk, and eggs. Mix well. Pour the milk and egg mixture into the flour and mix well. Allow the batter to sit for approximately five minutes.

Place a large skillet on the stove over medium high heat. Place two tablespoons of butter in the pan. Fill a 1/3 measure cup with the batter. Pour the batter in the pan and repeat until the pan is filled with pancakes. Do not crowd the pan. Portion the lobster mix into the pancakes. Allow the pancakes to cook for approximately 30 seconds on each side or until the edges become golden.

Turn only once. Remove the pancakes and place on a platter. Repeat the steps until the batter is gone.


Apricot Dipping Sauce

  • 3 tablespoons of unsalted butter
  • 1 cup of apricot jam
  • 2
  • teaspoons of crushed pepper
  • 1 tablespoon of Dijon mustard 2 tablespoons of low sodium soy sauce 2 tablespoons of scallions (chopped)

Melt unsalted butter in a pan over medium high heat. Add apricot jam and stir until dissolved. Add Dijon mustard and stir. Add remaining ingredients and stir until well blended. Immediately spoon over lobster pancakes and serve.

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