Behind Every POWERHOUSE Flavor is
the ARCHITECT That Builds The Experience:
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issues more than half of my life I dispel the myth that healthy food
is lifeless and bland. Enjoy your epicurean journey as you
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that deliver healthier ideas sending your taste buds
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Chef Judson’s Sizzle Reel
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The Steve Harvey Show Season 4
STEVE HARVEY RETURNS TO CHICAGO FOR THE
4th SEASON. MEET HARVEY’S CORE TEAM!!
Celebrity Chef, Judson Todd Allen Delivers Innovative, Flavorful & Healthy Meals to Steve Harvey’s Palate.
Follow Judson Todd Allen via social media and his website to get an the inside scoop, including recipes and videos on what Harvey eats on a daily basis, keeping him healthy and full of energy.
Chef Judson’s Featured Recipe
Grilled Potato Salad
By: Chef Judson Todd Allen
Preparation Time: 15 minutes
Cook Time: 30 minutes
9 small Yukon Gold potatoes, cleaned
3 large eggs (hard boiled), chopped
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
1/4 cup plain non-fat Greek yogurt
1/2 cup mayonnaise
1 large roasted red pepper
2 ribs of celery, chopped
2 tablespoons sweet pickle relish
2 tablespoons Judson Todd Allen CHEF BLEND Hot Sauce
1 teaspoon, fresh dill
1 teaspoon, fresh parsley, chopped
1 teaspoon, olive oil
Salt and pepper to taste
Preheat charcoal grill.
Drop potatoes in a large pot of boiling salted water. Boil for approximately 8-10 minutes. Drain the potatoes and set aside to cool.
Cut cooled potatoes in half and add them to a baking sheet. Drizzle with olive oil, salt and pepper. Using tongs, place the potatoes on the hot grill. Cook on all sides to achieve beautiful grill marks. You want to be very gently so that the potatoes do not fall apart.
In a medium mixing bowl add yogurt, mayonnaise, mustards, vegetables, relish and hot sauce and combine. Next add chopped egg, potatoes, herbs and juice of lemon and gently mix to fully coat. Season with salt and pepper to taste.
Garnish with fresh herbs and paprika and serve warm or chilled.