Jeff Stephens is an avid bass angler, who also happens to be an executive chef instructed at a Paris culinary school. Not only did he recently win a BASS Federation tournament on Douglas Lake in Tennessee, he also serves up some pretty tasty table fare, as evidenced by his recipes below.
Chef Jeff is going to be a contestant on ESPN2's "Schooled By Denny Brauer" this Saturday, and also will be a special guest on "The Outdoors Show on ESPN Radio," which will air this Saturday at 6 a.m. ET.
Stephens shares two recipes and a couple of thoughts:
"That's what kind of recipes and ideas I want to put out there: Cooking to enjoy and that means not working hard at it."
2 pounds 16- to 20-count shrimp
1 pound sliced mushrooms
2 sticks butter, salted
2 bunches green onion
1 tablespoon cajun seasoning & pinch of salt
1 teaspoon garlic
1 hot skillet
Saute mushrooms, garlic in a tablespoon of butter till moisture is gone. Add shrimp, cajun seasoning, salt and green onions; saute for about 3 minutes, till shrimp bow down. Lower heat and add pieces of butter (cut in half) slowly as you stir. Voila! A whole lotta lovin' in a pan. Serve over rice or fettuccine noodles, with lots of sourdough bread.
3 whole quail (cut in half)
1 pound quartered mushrooms
Half-pound chopped bacon
1 can diced tomatoes
2 cans chicken stock, 16 ounces
1 cup flour
1 teaspoon salt
1 hot skillet, with 1 cup of oil
Saute bacon and mushrooms until crispy. Dredge quail in flour, add oil and fry until golden brown. Remove quail and add 2 tablespoons of flour to pan and brown. (Make sure you remove some of the oil; only leave about 2 tablespoons in it.) When it's good and brown, throw in the can of tomatoes while stirring (to deglaze all the good stuff off the pan). Make sure you don't let it burn. Continuously stir till golden brown; the darker it is the better. Pour in 2 cans of chicken stock and let simmer until sauce thickens. If it appears to be too thick, add more stock; if it's too thin, simmer longer. Add mushrooms and tomatoes to sauce and cover quail. There, you're done. Serve with sugar-glazed carrots and roasted potatoes.