Chef Jeff Cooks Up Some Tough Love

Chef Jeff is one of America's most inspiring chefs and the new Food Network star shares more than 150 recipes in his highly anticipated cookbook Chef Jeff Cooks: In The Kitchen With America's Inspirational New Culinary Star.

In his show The Chef Jeff Project takes six at-risk young adults and commits to turning their lives around by putting them to work in his catering company, Posh Urban Cuisine. He arms them with the knowledge, the skills and, ultimately, the opportunity for a new life with a culinary career. It airs on the Food Network on Sundays at 10pm.

For more information, visit www.foodnetwork.com/the-chef-jeff-project/index.html.

RECIPE, INTERVIEW AND PICTURE AFTER THE JUMP...

Sauteed Striped Sea Bass with Caramelized Cabbage

His recipe for Sauteed Striped Sea Bass & Caramelized Cabbage:

Caramelized Cabbage
Ingredients
Kosher salt
1 1/2 heads Savoy cabbage
3 tbsp unsalted butter
1 cup buttermilk dressing
freshly ground pepper to taste

Directions
1. Fill a medium post three-quarters full with water and bring it toa boil. Salt the water, add the cabbage, and boil for about 8 minutes.
2. Remove the cabbage from the water with a slotted spoon. The cabbage should be undercooked and a bit crunchy.
3. Place the cabbage in a bowl of ice water to cool it. Once the cabbage is cooled, drain it well.
4. Melt the butter in a medium skillet over medium heat. Add the cabbage and saute until the cabbage is caramelized and turning just a bit brown on the edges, 8 to 12 minutes.
5. Remove from the pan. Season to taste with salt and pepper and serve at once.

Sauteed Striped Sea Bass
Ingredients
3 tbsp canola oil
4 - 6 oz. striped sea bass fillets
2 tbsp extra virgin olive oil

Directions
1. Preheat the oven to 375 degrees.
2. Heat the canola oil in a nonstick saute pan over medium-high heat until it's very hot, but not smoking.
3. Season the bass on both sides with salt and pepper and place, skin side down, in the saute pan. Cook until the skin is nice and crispy, 4 to 6 minutes.
4. Turn the fillets over with a spatula and bake until the fish is nice and tender, 4 to 6 minutes. Remove the fish from the oven.
5. Place a spoonful of caramelized cabbage in the center of each dinner plate, then arrange a bass fillet on top. Drizzle with a little olive oil and serve immediately.