Food Friday

Food Friday

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>> on this week's food friday it is a unique dining experience for a certain audience that we want to talk about.

Joining us is the celebrity chef and food and beverage manager.

I want to thank you for joining us again.

>> thank you for having me.

Glad to be here.

>> what i want to get out of the way first before we get into your fabulous food and what you do there at timbers, when i say it is for certain audiences, i want you to explain what the ocean club and residences is all about.

>> we are a private residence club.

Basically we have 21 beautiful units here that our owners purchased.

We at the beach club at their private restaurant.

As well as being their private restaurant we do in room dining and paired dinners.

I hear from them on my birthday and it is a really cool and interest willing thing -- interesting thing.

Happy to be a part of it.

>> this is the definition of life goals.

Where you are sitting right now is life goals for a lot of folks who would like to relax in their new lifestyle and then have a meal prepared by none other than you, sir, a celebrity chef.

I want to talk about how celebrity you are.

You are pretty good at your craft.

Can you brag a little for us?

>> i can say i have been very lucky in my career.

I met the right people.

Great timing and a little skill helps out.

It is a lot about my support team.

People who surround you can help you become who you are.

I started out with my mentor who is a wonderful chef.

She is from mississippi.

I got to mentor under her for a year and a half which is kind of unheard of because of how amazing she was.

And it all came to a turn when a buddy of mine was opening a restaurant on h street northeast in washington, d.c.

He decided to buy seven buildings there and started opening up restaurants and nightclubs.

One of them was grandma moore's.

It was a muscles and fries place.

I was there to help joe open it up and then move to the next project.

After being open four months we got a call from the food network.

From there kept going and going and going.

We did two shows with the food network.

>> and a throw down with bobbie filet.

>> that's right.

And i won.

>> and season five of the next food network star.

That's a huge show.

>> yes.

That was very cool.

You know, i consider fifth place the new first place, but i got to meet some fantastic people and relationships i started there are still going on to this day.

When one door closes another one opens.

It enabled me to do a lot more things i wanted to pursue cul -- culinarily-wise.

I was an ambassador for a bunch of brands and travel around the country for three years doing beer dinners and a beer and cooking competition that we hosted in seven different cities.

It has been fantastic.

>> and top chef, a great play on top chef.

You were a hop chef.

Can you tell us what the secret to your success has been?

>> absolutely.

The secret to success is putting the ego aside and putting the work ethic ahead.

If you want something, you have to go for it, but you can't automatically think you deserve it.

It's got to be earned.

And i feel like i did that.

I worked seven days a week.

I constantly tried to reinvent myself.

We started dc beer week on top of running the restaurant, and then on top of that with the culinary ambassador and keep on going and going and going until you just say okay let's hit the brakes and move to charleston, south carolina.

Work in this wonderful resort here.

>> yeah, it's true.

And you have prepared something for us.

This is a delicious looking shrimp burger.

What goes into this?

>> we are celebrating the end of one season and the beginning of another.

There are two shrimp seasons.

One starts in may and ends in august.

That's the brown shrimp and there is another one that goes to early december and that's white shrimp.

White shrimp, my wife and i used to always come down here to have shrimp and oysters.

What i love about white shrimp is it is a little sweeter and it doesn't have that iodiny taste that shrimp has.

It is cleaner.

This is a variation on the traditional one we serve here.

The one we serve here is asian inspired and this is low country inspired.

I have pimentos in here and roast edgar lick and shrimp -- roasted garlic and it is paired with a roasted salsa.

>> and you prepared a video for us so we will look at how this all comes together.

Thank you so much for joining us.

>> thank you for having me.

I appreciate it.

>> we are back >>> welcome back on this friday.

We were chatting with ted de at the -- teddy at the ocean club and residences.

You are going to prepare a shrimp burger.

And when i first cutoff the top of it and you want to slice it vertically and very, very thin.

Now we are going to mince it so it is small.

Next we add our jalapeno.

We are from there going to do a cross cut.

Next we have these beautiful, beautiful, carolina peach.

Next we will slice them into smaller segments just to get them prepared for grilling.

We are going to put them up to a tray and put a tablespoon of kaw knoll -- kaw noel law oil -- canola oil and through the magic of television we have grilled peaches.

Next we take the heirloom tomato and then slice them into, i don't know, quarter inch slices and slowly do the dices.

On the tomato we want a little larger of a dice than the onions.

This is the flavor you want to taste.

Now to the shrimp burger.

We want two cloves of roast edgar lick -- roasted garlic and half of our white shrimp.

And now we add in the zest of half of a lemon and a little salt.

We will post this and form a paste.

The paste is what holds together the shrimp burger.

After 30 seconds we have the paste that is incorporated with the lemon zest and roasted garlic and shrimp.

You take them and put them in one-inch pieces.

That's society garlic.

This has a similar flavor to a chive or like a combination of chive and garlicat the same time.

Here comes the fun part.

This is where you can bring the kids in.

First thing we will do is add in the shrimp paste.

And now our wonderful, wonderful cut up shrimp.

The society garlic, and of course we are in south carolina so pimentos.

I would say roughly two tablespoons are enough.

This is where you can get your hands dirty and mix it around first you want to take non-stick cooking spray and put it on a piece of wax paper.

And then softball-sized pieces.

We are going to form these burgers and push it down.

You don't want to push it down too much and you want to -- you don't want to overwork it.

There you have it.

While those are resting we want to put together the hair -- heirloom tomatoes and the pasta.

You have one whole jalapeno and a grilled peach and then we add the lime juice and we finish it with a little salt and course ground black pepper.

I sit -- i let it sit there for two hours so the flavors can correlate.

I put it on a pan of medium to high heat and a tablespoon of canola oil.

And then i carefully put my shrimp burger in there.

This is going to cook for about a minute and a half on each side before we throw it into a 400 degree oven to finish off the cooking process for the final four minutes.

Now we are ready to assemble.

First the beautiful brioche bun.

>> do you see how it popped up in the oven?

Look at those colors.

Next we will top it with the peach salsa.

Next of course an avocado.

I put a little feta cheese on top of it.

We will cap off our burger and a scooch on the plate to put it aside and good old-fashioned kettle chips.

>> it looks delicious, teddy.

I want to thank you so much.

>> thank you for having me.

It's been a pleasure.

Maybe you can join us here one day and be our guests and enjoy a shrimp burger.

>> sounds good.

We will be back after this.

>> food fridays on fox 24 news now sponsored by u.s. food chef's