Former White House chef Andre Rush is returning to Columbus to help Contact Helpline.
The Columbus native will be signing copies of his autobiography, “Call Me Chef, Dammit!” starting at 1 p.m. July 9 at American Legion Post 69, 308 Legion Drive, Columbus.
Signed copies of the book will be available for $29.95. All proceeds benefit Contact Helpline.
Families are encouraged to come and refreshments will be served.
Contact Helpline is a 24/7 confidential telephone crisis intervention for people in distress at 62-328-0200. The new code 988 for call, text and chat launches nationwide July 16.
Rush is renowned as one of the top chefs in the U.S. military and known worldwide for his advocacy for military service and suicide prevention.
Rush is a member of Lee High School’s Class of 1992, the last group of students to graduate from the school on Military Road.
During his time in the White House, he served Bill Clinton, George W. Bush, Barack Obama and Donald Trump.
His website, chefrush.com, says of the book: “From his childhood working on a farm, to his developing into a gifted athlete and artist to his joining the Army, Rush has dedicated his life to serving others. During his 24-year military career, his reputation as an award-winning cook eventually led him to the Pentagon. His presence in the building when the plane struck on Sept. 11, 2001, led to his suffering from PTSD, and he has become an outspoken advocate for the military and especially for wounded warriors.
“Every step of the way, Chef Rush has overcome tremendous obstacles, including battling stereotypes and racism. And in this memoir, he shares 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.”
The following recipe is one Rush made during a presentation on the television show “Good Morning America” in May.
HONEY HABANERO CHICKEN
Ingredients
Chicken:
2 lbs boneless chicken thighs, cut into diced cubes or strips
3 tbsps extra-virgin olive oil
¼ cup lime juice, from two limes
4 large garlic cloves, roughly chopped
1 tbsp. Kosher salt
1 tsp. crushed chili flakes
1 tsp. honey habanero
2 tsp. paprika
1 tsp. black pepper
1 tbsp. cumin
1 tsp. dried oregano
2 tsps. sugar
Green Sauce:
3 jalapeño chili peppers, seeded if desired, and roughly chopped
1 cup packed fresh cilantro leave
2 cloves garlic, roughly chopped
½ cup mayonnaise
¼ cup sour cream
1 tbsp. fresh lime juice, from one lime
½ tsp. salt
1/8 tsp. freshly ground black pepper
2 tbsps. extra-virgin olive oil
Citrus Saffron Rice:
¼ cup boiling water
Pinch of saffron threads (roughly ½ tsp)
1 cup basmati rice, rinsed
1 tbsp. refined coconut oil or butter
½ tsp. onion powder
½ tsp. salt
1 ¾ cup stock (veggie or chicken)
Directions:
For Chicken:
■ Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper and honey habanero in a blender.
■ Put chicken in a large Ziploc bag and add marinade.
■ Place in refrigerator and allow to marinate for 8 to 12 hours. But can leave for 24 hours – the longer in the marinade, the better.
To Grill Chicken:
■ Preheat grill to medium-high heat (around 350 degrees)
■ Remove chicken from marinade and shake off any excess. Place on the grill grates. Let chicken cook for 5-6 minutes, with the grill cover closed to maintain the heat.
■ Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. (Use a thermometer to make sure internal temperature reaches 165 degrees.)
To Cook Chicken in Oven:
■ Preheat the oven to 400 degrees. Place chicken pieces in a 13 x 9 inch roasting pan, along with 1 cup of water. Roast uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until browned and fully cooked.
For Green Sauce:
■ Combine all ingredients, except the olive oil in a blender. Process until smooth.
■ With the motor running, slowly drizzle in olive oil.
■ Transfer to a bowl and refrigerate until ready to serve.
For Citrus Saffron Rice:
To cook on stove top:
■ Combine saffron threads and boiling water and allow to steep for at least five minutes.
■ In a medium pot, combine saffron and boiling water with the basmati rice and all other ingredients.
■ Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
■ Remove from heat and let sit for another 10 minutes before serving.
To cook in rice cooker:
■ Combine saffron threads and boiling water and allow to steep for at least five minutes.
■ Combine saffron and boiled water with the basmati rice and all other ingredients.
■ Cook using the white rice function (or regular function if there is not a white rice option).
■ Once the cook time is up, fluff with a fork and serve.
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