SOUTHERN FRIED-CHEF CALVIN RUSSEL

Southern Fried

Chef Calvin Russell

Now that I have your attention with this picture of southern fried chicken…I am going to give you the inside scoop on the Flying H’s Private Chef, Calvin Russell. I will start off by saying he wouldn’t give me his secret fried chicken recipe, but I have a collection of some of his other favorites. Read on!

Calvin was born in Chattanooga, Tennessee where he was raised by his grandmother, mother and father. He had 2 brothers, one who recently passed away. Calvin’s mother and father both contributed to his culinary education and have made him who he is today. “It’s all in the genes! My Mom is a great all around cook, but her baked items are the best I’ve ever tasted,” Calvin says. His eyes sparkle when he talks about her cakes, cookies, pies and especially her cinnamon rolls! Calvin’s father was the master of meat and taught him how to grill. He even bought Calvin his first smoker grill…and if you know Calvin, you know his smoked meats are amazing!

Calvin decided to become a chef after working at Green Hills Grille in Nashville, Tennessee in the 1990’s. He learned the basics at GHG, and learned to be quick on his feet and that he was a natural. He then moved back to Chattanooga and began working at Lookout Mountain Golf Club. Lookout Mountain is where food became Calvin’s focal point in life.

Calvin now works as the Flying H Ranch and Polo Club’s Private Chef. He has cooked for many famous people during his career including Peyton Manning, Tiger Woods, Tommy Lee Jones, and even celebrity chef Clodagh McKenna!

Being a Private Chef is Calvin’s dream job. He genuinely enjoys all of the different people he encounters and getting to travel across the country. Here is a collection of some of Calvin’s favorite recipes for you to try out in your own kitchens.

Five Star Lemon Cream Pie 1/2 Cup of sugar 1 Tablespoon grated lemon rind 1/4 Cup lemon juice 3 Tablespoons of cornstarch 1/4 Teaspoon salt Two large eggs 1 1/2 Cups of half and half 2 Ounces of cream cheese 2 Tablespoons of butter 1 1/2 Cups of whipped cream 1/2 Tablespoon grated lemon rind for garnish

Use a Graham cracker or shortbread pie crust Combine sugar, lemon rind, and the next four ingredients, in a large bowl, stirring until well combined. Combine the half and half and cream cheese in a medium heavy saucepan over medium heat. Cook until mixture reaches 180 degrees or until tiny bubbles form around the edge of the pan. Do not boil! Gradually add the hot mixture to the sugar mixture stirring consistently with a whisk. Return milk mixture to pan and cook for 10 minutes, or until thick and bubbly, stirring constantly. Remove from heat and add the butter. Place the pan in a large ice bath stirring occasionally until reaching room temperature. Spoon the filling into your pie crust and cover with a sheet of plastic film. Refrigerate for at least three hours or until it has set. Remove plastic film and top evenly with whipped cream. Sprinkle with lemon rind to garnish. Garlic and cheese biscuits 2-1/2 Cups of self-rising flour 3 Tablespoons of melted butter 2 Cups of shredded Colby Jack cheese 1 to 1-1/2 cups of buttermilk

Topping 4 Tablespoons of butter 1/2 Teaspoon of sugar 1 Tablespoon of garlic powder Black pepper

Heat oven to 450 degrees. Mix together all of the ingredients until a soft ball is formed. Using an ice cream scoop place dough 1-1/2 inches apart on a lightly greased baking sheet. Bake for 12 to 15 minutes or until golden brown. Melt the remaining butter and spices and brush over the HOT biscuits when they come out of the oven.

Salmon Kabobs 12 Bamboo skewers 6-6 Oz salmon filets skin removed 2 Lemons sliced 6 Oz of fish seasoning Oak skewers for at least one hour

Cut each filet into one-inch squares. Starting and finishing with salmon, alternate fish, folded lemon ring, and fish onto skewer. Sprinkle fish seasoning over both sides of the kabob. Heat grill to medium heat, grill kabobs until salmon is opaque and cooked all the way through, 5 to 6 minutes per side. Garnish with fresh dill.

Asparagus Bundles 2 Lbs of asparagus washed and trimmed 12 Slices of bacon 1/2 Cup of butter 1/2 Cup of Brown sugar 1 Tablespoon of soy sauce 1/2 Teaspoon of garlic salt 1/4 Teaspoon of freshly ground pepper

Preheat your oven to 400 degrees. Separate your asparagus into 12 bunches. Wrap one piece of bacon around each bundle and secure that bundle with a toothpick. Place your bundles of asparagus into a casserole dish. In a small pot, combine the butter, brown sugar, soy sauce, garlic salt and pepper. Bring to a boil, then pour over asparagus. Bake for 20 to 25 minutes until the bacon is done. 44

Glazed Cornish game hens 4 Cornish hens 4 Cups of cooked wild rice One large Apple 1/2 Cup diced dried apricots 1 Cup chopped walnuts 1 Teaspoon of ground ginger 1 Teaspoon of ground nutmeg 1 Teaspoon of salt 1/4 Cup butter melted 3 Tablespoons of butter melted 1/2 Cup of apricot preserves 2 Tablespoons apricot liqueur

Wash hens. Pat them dry with a paper towel. Combine rice, Apple, apricots, walnuts, ginger, nutmeg, salt and 1/4 cup of the butter; Spoon the mixture loosely into the hen cavities. Secure with wooden toothpicks. Spoon remaining wild rice into a buttered 1 1/2-quart casserole dish. Arrange hens breast side up in a shallow roasting pan, brush with butter. Roast the hens in a 350 degree oven for 25 minutes. Baste them with the remaining butter and continue roasting for another 25 minutes. Combine the apricot preserves and liqueur, brush the hens generously with it. Continue roasting until the hens are glazed and lightly browned probably another 15 to 20 minutes. Chef Calvin Russel at home in Tennessee