Chef Andre Rush is renown as one of the top chefs in the United States military and retired as Master Sergeant. He has represented the Army resulting in over 100 new soldiers joining the forces. He was also a member of the United States Culinary Arts Team where he competed and won 150 medals and trophies. Chef Rush has had an unbelievable year from hosting the Gordon Ramsay executively produced Tubi series “Kitchen Commando,” to appearing in the highly praised documentary DRIVEN: The Tony Pearson Story, to continuously build his booming social media amassing nearly 10 million followers (TikTok, Instagram, YouTube, Facebook) and over 2 billion views. Chef Rush also released his first book “Call Me Chef, Dammit!: A Veteran’s Journey from the Rural South to the White House” in 2022 which is the inspiring story of how he became an overnight sensation in 2018 as well as sharing not only his wounds and what he experienced along the road to recovery but also the optimism, hope, and hard-earned wisdom that have encouraged countless others.
Chef Andre's Apple Pie Recipe
Mississippi Apple pie
Ingredients
(recipe makes 2 crusts; you can halve the recipe or freeze the 2nd half)
• 10-12 cups apple slices (1/4-inch slices, I used green apples
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2 Tbsp lemon juice
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1/4 cup all-purpose flour
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1/4 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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1 and 1/2 teaspoons ground cinnamon
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1/2 cup granulated sugar
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1 teaspoon vanilla extract
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Crumble Topping
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1/2 cup packed light or dark brown sugar
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1 teaspoon ground cinnamon
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3/4 cup all-purpose flour
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3/4 cup (95g) chopped walnuts ( optional)
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5 Tbsp unsalted butter, tempered ( room)
Instructions
• The crust: premade
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• Make the filling: In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla extract together until thoroughly combined. I put the sliced apple in pan with butter to start the process under light heat
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• Preheat oven to 400°
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• Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe, you can freeze the other half of the dough at this time).
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• Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts. Using a rubber spatula, stir in the butter. The crumble topping will be thick and crumbly. Sprinkle over apples
• Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F and bake for an additional 30-35 minutes. After the first 20 minutes of bake time.
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• Allow the pie to room temperature before serving. This time allows the filling to thicken up. Serve with good old vanilla ice cream if desired. Enjoy!
Chef Andre's Smothered Chicken Recipe:
Smothered chicken, onions, gravy with collard greens
Ingredients:
2 chicken quarts ( leg and thigh)
1 onion sliced
3 tablespoons Olive oil
quarter cup of flour
1&1/2 cup chicken broth
1 Tbs salt
1 Tbs pepper
1 Tbs paprika
4 Tbs chicken broth
1 stick butter
4 red potatoes
One bundle of green beans (fresh)
Directions:
-pour olive oil in skillet on medium heat
-season chicken with spices, and place skin side down
-sear till golden brown on both sides.
-add onions and sauté
-add chicken Broth and turn heat up slightly, as it simmers mix flour and 4 tbs broth together, and whisk in your skillet to desired thickness.
-Turn down and let simmer for 20 minutes until doneness.
