Cptexasfusion

09/24/2024

How about chicken and waffles. A classic brunch staple but with a Korean spice kick! Let's turn this bad boy upside down and make this epic dish!

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Ingredients
Korean Fried Chicken
• 4 Boneless skinless chicken thighs
• 1 1/2 Cups all purpose flour
• Salt and pepper to taste
• 1 Cup buttermilk
• 2 Tbsp spicy gochujang
• Vegetable oil for frying
• Sesame seeds
• Green onion chopped
•
Sesame Green Onion Waffles
• 2 Cups of waffle mix
• 1 1/2 Cup of water
• 2 Tbsp sesame oil
• 2 Tbsp vegetable oil
• 1/3 Cup green onion
•
Gochujang Maple Syrup
• Mix maple syrup with a tablespoon of spicy gochujang

Instructions
1. First we will take our chicken thighs and remove any excess fat. Trim as needed so the thighs are uniform. Next we will add it into our zip lock bag and add our butter milk, salt, pepper, Korean chili flake and spicy gochujang sauce. Mix well and let it sit in fridge for 4 hours or overnight. This will help tenderize and add depth and flavor to the chicken.
2. Once ready we will coat our chicken with flour. Next with leftover buttermilk coat it and back into the flour. Remove and excess and set onto a wire rack.
3. Heat oil till 350-375*. Cook chicken thighs till internal reaches 165*. Flip half way thru. Takes about 6-8 minutes. Place onto a wire rack to drain excess oil.
Sesame Green Onion Waffles
1. Preheat the waffle maker and brush with oil or spray with nonstick spray.
2. Mix our heb waffle mix to instructions with mixture and water. Next add in vegetable oil and sesame oil. Finish with green onion and mix well.
3. Use our waffle iron and ladel 6oz of mixture and cook till instructions. Finish with the remaining batter and set aside to cool.
4. To plate we will drizzle our maple syrup mixture with gochujang sauce onto the chicken. Then place it on top of the waffle and finish with more sauce and green onions. Pinch of sesame seeds optional.

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Wine: Pizzolato prosecco spumante

Website: https://shop.lacantinapizzolato.com

Profile: Aromas of white flower, and pear. Juicy, elegant palate with green apple, lemon and hazelnut. Smooth, fresh, well-balanced and lively with a creamy mouth feel and an elegant aftertaste.

09/05/2024

Ready for a simple breakfast that will feed an army? This hearty American breakfast casserole will impress the whole family. Mix and dollop bake and its ready!

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Ingredients
• 1 Bunch green onion chopped
• 1 Red bell pepper diced
• 1 Green bell pepper diced
• 1 White onion chopped
• 1 pound bulk sausage raw, any kind
• 1/2 Tsp paprika
• 1/2 Tsp garlic powder
• 1/2 Tsp onion powder
• 1 Tbsp EVOO
• Salt and pepper to taste
• 1 package Red Lobster cheddar bay biscuit mix
• 1/4 Cup cheddar cheese shredded
• 8 large eggs whisked
• 3 Tbsp unsalted butter

INSTRUCTIONS
1. First we will diced and chop our bell peppers, onions. Next take our dutch oven and sautee with EVOO till translucent.
2. Next separate and now brown our sausage. Use a meat press and make sure to brown. Add back in our vegetables and cook till everything is combined.
3. From here we will take out cheddar bay biscuit box and mix to instructions. Add out cheddar cheese and set aside.
4. Now take our casserole dish grease the bottom and then add our meat and vegetables mixture on the bottom. Whisk our eggs and add on top. Let it seep down. Pinch of salt and pepper to taste to finish.
5. Now dollop our biscuit mixture throughout the tops. Bake at 350* till biscuits are golden brown and egg as set. About 25 minutes.
6. Finish with melted butter and seasoning packet on top. Bush melted butter on the biscuits and then garnish with green onion and cheese.

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09/01/2024

Today we are going to learn how to make a perfect fool proof medium rare ribeye. Come check this recepie out! Please come back and follow for more recepies in the future!

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INDEGRIDENTS
• Ribeye steak
• Garlic
• Thyme
• Salt and pepper
• EVOO
• Garlic parmesan butter

INSTRUCTIONS
1. First we will take our ribeye steak and add some EVOO on both sides. Next generous amount of pepper and salt on both sides.
2. From here we will add garlic cloves and thyme on top of the steaks. Put this into a vacuum seal bag and remove air and seal. Let it rest for 30 minutes or over night.
3. When ready take our bucket and add water. Next turn on our sous vide and set it at 130* for an hour and fifty minutes. Lower down the steak onto water bath and let it sit till finish.
4. Once ready remove steak and pat down dry. Take our cast iron skillet outside to the grill. Heat it on high and sear on both sides for a deep crust. Use a blow torch as needed.
5. Sear about 2 minutes or less per side. Add a dollop of garlic parmesan cheese melt and serve. Let steak rest for about 1p minutes before slicing.

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Wine: Annabella napa cabernet
Website:

www.michaelpozzanwinery.com

Profile: Aromas of red cherry, blueberries, and black fig. The mouth is rich layered flavors of blackberries, espresso, and toasted oak. The finish is rounded with cinnamon and vanilla.

08/17/2024

Tonight we are going to make a simple 30 minute meal. This will also be good for your meal prep as well as feed an army! With our fusion flavors we will take a simple creamy mushroom chicken and add miso! Please check this video and others on our channel!

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INGREDIENTS:
• 4 Skin on chicken thighs
• 3 Cloves garlic, chopped
• 4oz Baby spinach chopped
• 8oz White mushroom
• 1 White onion sliced
• 1/4 Cup corn starch
• 1 Heavy cream
• 1 Tbsp miso paste
• 1 Tbsp grated parmesan cheese
• 1 Tbsp chopped basil
• 2 Tbsp vegetable oil
• Salt and pepper to taste

INSTRUCTIONS:
1. First we will take our chicken thighs and remove excess fat. From there we will wash and pat dry. Next we will take our corn starch and place onto a plate. Coat our chicken with salt and pepper on both sides. Then coat our chicken with corn starch shake and remove any excess.
2. Next we will slice our mushrooms and onions. Set aside. From here we will heat our skillet with vegetable oil and pan sear skin side down first.
3. Cook 6 minutes per side then place skin side up. Cover with lid and cook for another 12 minutes on medium low till it reaches 165*. When ready set aside.
4. Now onto our sauce we will use the same oil and sautee our onions first till translucent. Next add our mushrooms and cook till water has been absorbed. From there add our garlic and mix well.
5. As vegetables are cooking add our heavy cream and cook till slightly bubbly. Finish with spinach. Add our chicken thighs skin up and cook on medium for another 10 minutes.
6. Serve with mash potato or rice and enjoy!

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Wine: Laird Cold Creek Chardonnay

Website: https://lairdfamilyestate.com/

Profile: Full bodied chardonnay with acidity and a round palate that is complemented by flavors of golden delicious apple, sweet melon, lemon curd, and honey.

04/26/2024

Spring time so we are going back to our camp chef smoker and make an amazing smoked apple pie! Served with a unique vietnamease twist! Come check it out!

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Ingredients:
Fish Sauce Caramel
• 1/2 cup granulated sugar
• 1/8 cup water
• 3 tbsp butter, cut into cubes
• 1/4 cup heavy cream
• 1 ½ tbsp of Red Boat Fish Sauce
• pinch of salt
• 1 tsp vanilla extract

Apple pie filling
• 10 cups apple slices
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 lemon juice
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon each: star anise, ginger
• 1 large egg beaten for egg wash

Instructions:
1. First we will take our granny smith apples and remove the skin and core the center. Then thinly slice. You will need about 10 cups total.
2. Next take our dutch oven and heat up unsalted butter and sautee apples till they have been soften. Add our cinnamon, star anise, ginger, lemon juice and mix well. Lemon juice helps the apples from browning.
3. As the mixture is cooling we will place it into a bowl and add our all purpose flour. Then onto our fish sauce caramel.
4. To make our fish sauce caramel we will need to take a cold thick pot with sugar and water. Mix well and set on low to medium.
5. As sugar is cooking we will mix our heavy cream, fish sauce, and vanilla extract. This is important because once our sauce hits the right color it goes fast.
6. As sugar is heating we will keep it on medium and not stir. Be patient caramel will be an amber color. Once it reaches that after about 10 minutes it will go fast slowly pour in our cream mixture and whisk well. It will bubble so be careful.
7. Turn off fire and let it cool in a bowl. From here add 1/2 cup caramel sauce to apple mixture and mix well.
8. Get our flour and place onto our flat surface. If you are using store bought dough roll it out to a round shape. Place this into a tin or pie glass. Push sides in and fork bottom all around. Add our filling and fill to the top.
9. Next take another sheet of dough and roll it out. Add flour on top and use our lattice cutter and cut. Roll this on top of pie. Press down on the outside and crimp. Next use a fork to create a design.
10. Egg wash on top of pie for a shine and sprinkle sugar. Heat our camp chef smoker at 375* and bake for 45 minutes or till golden brown. Let it cool for about 20 minutes and drizzle more caramel sauce on top. Serve with vanilla ice cream.

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04/24/2024

Spring time so we are going back to our camp chef smoker and make an amazing smoked apple pie! Served with a unique vietnamease twist! Come check it out!

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YouTube video link:
https://youtu.be/90TvpC8tqwc

Ingredients:
Fish Sauce Caramel
• 1/2 cup granulated sugar
• 1/8 cup water
• 3 tbsp butter, cut into cubes
• 1/4 cup heavy cream
• 1 ½ tbsp of Red Boat Fish Sauce
• pinch of salt
• 1 tsp vanilla extract

Apple pie filling
• 10 cups apple slices
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 lemon juice
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon each: star anise, ginger
• 1 large egg beaten for egg wash

Instructions:
1. First we will take our granny smith apples and remove the skin and core the center. Then thinly slice. You will need about 10 cups total.
2. Next take our dutch oven and heat up unsalted butter and sautee apples till they have been soften. Add our cinnamon, star anise, ginger, lemon juice and mix well. Lemon juice helps the apples from browning.
3. As the mixture is cooling we will place it into a bowl and add our all purpose flour. Then onto our fish sauce caramel.
4. To make our fish sauce caramel we will need to take a cold thick pot with sugar and water. Mix well and set on low to medium.
5. As sugar is cooking we will mix our heavy cream, fish sauce, and vanilla extract. This is important because once our sauce hits the right color it goes fast.
6. As sugar is heating we will keep it on medium and not stir. Be patient caramel will be an amber color. Once it reaches that after about 10 minutes it will go fast slowly pour in our cream mixture and whisk well. It will bubble so be careful.
7. Turn off fire and let it cool in a bowl. From here add 1/2 cup caramel sauce to apple mixture and mix well.
8. Get our flour and place onto our flat surface. If you are using store bought dough roll it out to a round shape. Place this into a tin or pie glass. Push sides in and fork bottom all around. Add our filling and fill to the top.
9. Next take another sheet of dough and roll it out. Add flour on top and use our lattice cutter and cut. Roll this on top of pie. Press down on the outside and crimp. Next use a fork to create a design.
10. Egg wash on top of pie for a shine and sprinkle sugar. Heat our camp chef smoker at 375* and bake for 45 minutes or till golden brown. Let it cool for about 20 minutes and drizzle more caramel sauce on top. Serve with vanilla ice cream.

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04/24/2024

Come check us out at the next two events! Both we will be cooking with some of the best teams out there! We have some tricks up our sleeve this year and introducing some new items!

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Cptexasfusion

04/13/2024

Quick easy Japanese risotto for any week night dinner or side dish to compliment your seafood or steak!

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Japanease risotto
• 2 cups aboro rice
• 2 cloves garlic chopped
• 1/2 shallots chopped
• 8oz dry shiitake mushrooms
• 2oz baby bella mushrooms
• 2 cups chopped spinach
• 2 cups dashi broth
• 1/4 cup dry sake
• 3 tablespoons unsalted butter
• 2 tablespoon miso paste
• Salt and pepper to taste

Instructions

1. Sautee shallots and garlic in the instant pot or pan with EVOO.
2. Next add in our mushrooms. Pre soak our dry shiitake in hot water. Remove and press out water. Keep the dashi broth for later. Slice up baby bellas and shiitake and toss into pot. With that add in butter salt and pepper.
3. Cook till everything is combined and soften. Next add in aboro rice and mix till all rice has been mix well. Then add in sake and our dasi broth. Cook on high pressure for 8 minutes.
4. If using pan add water slowly till rice is all absorbed. Once all rice is cook to al-dente add in spinach and serve.

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04/07/2024

This is the season to check us out at our different crawfish competitions! Come try out our unique flavor and style that will surely put some south in your mouth!

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@gmail.com

May 5th: Boats and Bugs
May 17th-18th Crawfish Critic

INDEGRIDENTS
• 80qt Crawfish pot/cooker
• 30lb Sack crawfish
• 1 Celery stalk
• 3lb White onion
• 1 Bunch thai basil
• 1 Gallon sunny'd
• Water
• 1 Cup paprika
• 1 Cup cayenne
• 1 Cup lemon pepper
• 1 Cup onion powder
• 1 Cup garlic powder
• 1 Cup Korean chili flakes
• 2 Cups chicken boullion
• 16oz Louisiana liquid boil
• 32oz Lemon juice
• 64oz Cajun land seasoning
• 3 Bulb extra large garlic
• Handful bay leaf
• Louisiana garlic boil booster
• Louisiana citrus boil booster
• 3lb Red boil potato
• 24ct Frozen corn
• 10ct Prison city smoked sausage
• 3 Links Prision city boudain

INSTRUCTIONS
1. First wash our crawfish till water is clear and set aside. Next pour water into water line and turn on boiler.
2. Once ready add in our potatoes. Next add in our chopped vegetables, garlic, orange juice, paprika, cayenne, lemon pepper, bay leaf, cajun land seafood boil, Louisiana liquid boil.
3. Next add our chicken boullion, onion powder, garlic powder, korean chili flakes, whole garlic, lemon juice.
4. Get boil to a rolling boil about 30 minutes. From there add in our crawfish. Cook till it gets back to a rolling boil about 15 minutes.
5. From here shut off fire and get water cooled down to 150*. Add in your sides. Frozen corn, sausage, boudain. Fnish with lousisana boil boosters garlic and citrus. Soak for 45 minutes or till heads are juicy and peels easily. Pour into cooler and enjoy!

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04/05/2024

You guys ready to come out and support us and our amazing unique crawfish? We are planning on doing two events this year! Our team has come up with new sides along with our favorite sponsors from the past! If you want to taste some amazing sausage and boudain from and amazing sides from Cptexasfusion come out! Thank you to our amazing sponsors this year!

Thai Truong Team Always In Bloom Chic Babe Nails & Co. LLC

03/30/2024

Come check out this easy quick breakfast on the go idea that's cheaper than Starbucks! Very simple, hearty pack with protein for quick everyday breakfast!

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Ingredients

Spinach sun dried tomato
• 8 Large eggs
• 1/3 Cup whole milk
• Pinch salt and pepper
• 1/4 Tsp onion powder
• 1/4 Tsp garlic powder
• 1/2 Cup chopped sun dried tomato
• 1/2 Cup chopped spinach
• 3/4 Cup crumbled feta cheese

Ham and cheddar
• 8 Large eggs
• 1/3 Cup whole milk
• Pinch salt and pepper
• 1/4 Tsp onion powder
• 1/4 Tsp garlic powder
• 3/4 Cup chopped red bell pepper
• 1/2 Cup chopped ham
• 3/4 Cup cheddar cheese

Instructions

1. Preheat oven to 375° Spray a 12-count muffin tin with butter spray to prevent sticking .
2. In a bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder just until combined. Try not to over mix.
3. Next add the red bell pepper, spinach, sun dried tomato, and feta cheese. Or the other way chopped ham, red bell pepper, and cheddar cheese.
4.Pour the egg mixture into each muffin cup, filling about 3/4 full.
5. Bake for 18–20 minutes or until puffy and golden brown around the sides.

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03/26/2024

Tonight we are going back to a simple classic staple that is easy to make for any week day night. We have our Italian stuffed bell peppers with an amazing Toscana wine from il borro! Please check this recepie out!

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Ingredients
• 4-6 bell peppers red and green
• 1 tablespoon olive oil
• 1/2 lb ground chuck
• 1/2 lb Italian sausage
• 1 medium white onion chopped
• 1 jalapeno pepper chopped
• 5 cloves garlic chopped
• 14.5 ounces fire roasted tomatoes
• 6oz tomato sauce
• 1 cup colby jack cheese
• 1 tbsp paprika
• 1 tsp oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 cup cooked rice white
• Fresh chopped parsley garnish

INSTRUCTIONS
1. First we will cut the tops of our peppers and then remove the core. You can either steam or quick blanch in hot water to reduce cook time. Next get our sautee pan and add in evoo.
2. From here we will sautee our onions till it gets translucent. Next add in our beef and pork and cook till browned. From here we will season with our salt, pepper, paprika, oregano, basil. Now add our jalapeno and garlic. Cook till everything has combined.
3. As everything is being cooked we will add our 1 cup of old white rice, fire roasted tomato, colby jack cheese and stir. Set aside to prep for filling our peppers.
4. Take out our semi cooked peppers and place into a Dutch oven or muffin pan. Fill up filling to top. Garnish with some tomato sauce and cheese. Bake at *350 till cheese and been bubbly or peppers has been cooked thru. Garnish with more cheese and parsley.
5. I like more rice in mine so I add a side of rice. Note that old rice works well to prevent filling to be too soggy.

Wine: Il Borro Toscana

Website: www.ilborro.it

Profile: The bouquet is full and intense, concentrated, with notes of underbrush and with spicy scents. The taste is dry, with a good body and soft Tannins, a good consistency, well integrated and persistent. Blend of merlot, caberent sauvignon and syrah.

02/03/2024

Tonight we will make a French classic staple. Steak au poivre! Prime New York Strip with an amazing peppercorn crust, then topped with a creamy peppercorn sauce. To finish we are serving it with creamy mash potato and bacon wrapped green beans.

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Prime New York Strip
• 8oz Prime New York Strip
• 1 Cup crushed peppercorns

Peppercorn Sauce
• 1/3 Cup cognac
• 3/4 Cup low sodium beef stock
• 1/2 Cup heavy cream
• 3 Tsp crushed peppercorn medley

Creamy Mash Potato
• 2lbs Yukon gold potatoes
• 1/2 Cup whole milk
• 1/3 Cup unsalted butter
• 6 Cloves garlic chopped
• 1/4 Cup heavy cream
• 1/4 Cup shredded parmesan cheeese
• Salt and pepper to taste

Back wrapped Green Beans
• 16oz Green beans
• 8oz Bacon

Instructions
1. First most key important is letting steak get to room temperature. From there we will crush up to 1 cup of peppercorns depending on how many steaks you are making. Add EVOO on both sides and generously add peppercorns and press firmly. Let it rest as we start on our potatoes.
2. 2lbs of Yukon gold potatoes will feed four. Place into dutch oven with cold water and salt. We don't want to bruise the potatoes. Cook till fork tender.
3. Heat oven to 350* and heat cast iron. Add EVOO to pan and turn on low to medium. We will sear steak on both sides about 4 minutes. Piping hot pan will over sear steak. Once finish add into oven and cook till it reaches 125*-130* medium rare.
4. Once potatoes are finish peel skin. Then press with a potato ricer. This will yield perfect potatoes every time. From there heat pot with butter, milk, and heavy cream. Low and slow to prevent burn and butter separation.
5. Once finished add that into our potato mixture with garlic, cheese, salt and pepper to taste. Gently fold with spatula till creamy. Do not over mix, potatoes will harden and clump.
6. Onto our sauce we will let steak rest. Use same pan to add cognac at low to medium. Safety first we don't want to burn the kitchen. Heat the cognac till alcohol has reduce. Next add in shallots stir well, from there add beef stock, peppercorns and heavy cream. Cook sauce till it has reduce by half.
7. Finish with our green beans we will steam our beans for 4 minutes. Next wrap in bacon and sear till crispy. Salt beans as needed.

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Wine: The Mill Keeper Cabernet

Website: themillkeeper.com

Profile: Round and fruit forward, has flavors of black cherry, red currant, and toasted hazelnut, complemented by hints of vanilla and toasted oak. With a vibrant acidity and a silky finish.

02/01/2024

FIRST crawfish competition of the season! Come check us out!

05/22/2022

Thank you everyone for a very successful crawfish season! Here is our last event for the season! Plenty of success in the market with competitions as well as catering events! See you next year! Please if you are interested in next year message us. Limited spots available! Onto the next chapter! What can we cook next in the kitchen?

Thank you to those who help sponsor our events this year!



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05/03/2022

05/03/2022

05/03/2022

05/03/2022

05/03/2022

Who loves crawfish? Better yet who does not know what crawfish actually is? It's mud bugs, and Lousania is the capital of the world with crayfish. But on this channel we don't do things simple! Today we will show you how to impress any party with a Vietnamease cajun style crawfish! Wonderful spicy flavors served with corn, sausage, potatoes, and green beans! This recepie has been entered into many competitions. Come with us on our journey and make it with us! As always please follow us for more recepies!

VIDEO LINK BELOW!!

Indegridents
3 garlic bulbs
3 fresh jalapeño sliced
2 whole celery stalks
6 small lemons sliced
3 # white onions
1 handful bay leaves
8oz Thai basil leaves
96oz orange juice
15oz lemon juice
16oz lousania liquid boil
4.5lbs of crawfish seasoning
2 cups of lemon pepper seasoning
3 packets tamarind seasoning
3 cups chicken boullion
45oz butter
48oz light beer "not needed"
4lbs red potatoes
32oz white mushrooms whole
32oz fresh green beans
24 ears of frozen corn
2 links of sausage sliced

Instructions
1. Use a large 90qt pot or 1 sack crawfish cooker. Pour water into pot. Then add in our orange juice. Should be at the max fill line.
2. Next add celery, white onion, lemons, and garlic bulbs. Then next lemon juice, liquid boil and 2 cups of lemon pepper and mix well.
3. Dry tamarind packets, 1 bag of crawfish seasoning, chicken boullion, bay leaves and red potatoes. Boil this mixture.
4. This recepie will cook 32lbs of crawfish. Pour crawfish into pot and wait till it rolls boil again. Once that happens cook for only 3 minutes.
5. Next turn off fire and then add in the remaining sides. Corn, sausage, jalapeño, mushrooms, and green beans. Soak the crawfish for about 45 minutes or until most crawfish has gone to the bottom.
7. When done soaking pour into your cooler. Add our Kim chi sauce and mix well. Then serve!

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YouTube video link BELOW!
https://youtu.be/PuNXTfkg2lQ

05/03/2022