Chef John Redden enjoys sharing his recipes.
Please see the recipes below to experience some of his favorites.

Enjoy Eggs Jacques on a weekend morning, a Southern BLT for a memorable luncheon or Sesame Tuna with Ponzu Reduction & Wasabi Mashed Potatoes for a fancy dinner.

Eggs Jacques

Ingredients:
2 country sausage patties ground
2 cups sliced button mushrooms
1 cup sliced scallions
2 shots Tabasco sauce
1 six inch square puff pastry
Egg wash
2 poached eggs
Hollandaise
Chives

Procedure:
Brush puff pastry with egg wash. Bake at 350° for approximately 12 minutes, or until golden brown. Saute sausage, mushrooms, scallions and Tabasco sauce. Cut pastry in half. Cut top into 2 triangles. Place sausage mixture on bottom half. Top with 2 poached eggs, triangle pastry, hollandaise and chives.

Southern BLT

Fried Green Tomato Ingredients:
1 green tomato cut in 4 slices
1 hoagie bun
4 slices apple smoked bacon
Leaf lettuce
Pimento cheese
Mayonnaise

Breading Ingredients:
Flour
Cajun corn flour
Egg wash
Oil for frying

Procedure:
Bread the green tomatoes in flour, egg wash and the corn flour mixture. Fry in oil for about 2 minutes. Place on a paper towel to hold. Toast hoagie bun. Place fried green tomatoes in oven or broiler topped with pimento cheese to melt. Place mayonnaise on bun and top with lettuce, fried green tomato with melted pimento, and apple bacon. Place hoagie top on and slice on an angle. Hold together with a toothpick.

Sesame Tuna with Ponzu Reduction & Wasabi Mashed Potatoes

Sesame Tuna Ingredients:
4 8oz sashimi tuna steaks
2 tbs white sesame seeds
2 tbs black sesame seeds
Salt and pepper to taste

Ponzu Reduction Ingredients:
1/2 cup low sodium soy
1/2 cup rice wine vinegar
1/2 cup orange juice
1/4 cup sugar
1 tbs corn starch
1 tbs water (cold)

Wasabi Mashed Potatoes Ingredients:
3 baking potatoes (peeled washed and quartered)
2 tbs wasabi paste
1 tbs sour cream
1/4 lb whole softened butter
1 tbs cream cheese
4 oz heavy cream
Salt and pepper to taste

Wasabi Mashed Potato Procedure:
Bring medium sauce pan of water to a boil. Cook peeled, washed and quartered potatoes in boiling water until tender when pierced with a fork. Drain and return to sauce pan. Combine cooked potatoes with the remaining ingredients and whip until smooth. Keep warm.

Ponzu Procedure:
Combine all ingredients, except last two, in a medium sauce pan on medium heat and reduce by half. Combine cold water and corn starch in a bowl and slowly wisk the slurry (corn starch and water) into the ponzu until thickened to desired consistency.

Sashimi Tuna Procedure:
Salt and pepper each side of steak. Mix black and white sesame seed in a container. Place tuna into sesame seed to coat one side. Bring olive oil close to smoking point and carefully place tuna steaks, sesame side down, in oil and cook for 45 seconds to l minute. Repeat coating on other side and cook for 45 seconds to I minute.

To Present:
Scoop nice portion of wasabi mashed potato in the middle of serving plate. Cut tuna steak in thin slices against the grain and fan onto mashed potatoes. To finish, drizzle ponzu reduction by spoon or squeeze bottle on top and around the tuna.