Chef Tee’s Baby Arugula & Apple Salad

S n p logoIngredients

  • Juice from 1 lemon
  • 1/3 cup extra virgin olive oil
  • Salt & Pepper to taste
  • 1 tsp. basil, chopped
  • 2 cups baby arugula
  • ¼ cup gala apple w/skin, chopped

Directions

  1. In large bowl, combine ingredients until greens are coated.

Chef Tee’s Mayonnaise Sauce

S n p logoIngredients

  • ½ cup mayonnaise
  • Zest and juice from 1 lemon
  • 1 tsp. chili powder

Directions

  1. In small bowl, combine ingredients.

Chef Tee’s Fish Sandwich

S n p logoServes 4
Prep time: 10 -to- 15 minutes; cooking time 5 -to- 10 minutes
Ingredients

  • ½ gallon of vegetable oils
  • 8 Tilapia fillets (can substitute your favorite bone-style fish; I leave the head on, but fillets are fine)
  • Morton® Seasoned Salt
  • 1 cup yellow cornmeal
  • 1 cup white all purpose flour
  • 1 cup corn starch
  • 2 Tbsps. canola or vegetable oil
  • 8 challah bread slices, toasted (can substitute your favorite bread)
  • Mayonnaise sauce
  • Baby arugula salad

Directions

  1. Preheat oil to 350°F on top of stove in heavy-gauge pot for frying (make sure pot is large enough, so oil is at least 3 inches from top of pot). Use candy thermometer or high temperature cooking thermometer to maintain temperature.
  2. In large bowl or shallow dish, mix cornmeal, flour and starch; set a side.
  3. Season fish w/salt; dredge seasoned fish in flour mixture.
  4. Carefully lower fish into heated oil, one piece at a time, so don’t overcrowd pot.
  5. Cook until fish floats and is GBD (golden brown and delicious).
  6. Remove fish from fryer; drain on paper towel.
  7. Spread 1-to-2 Tbsps. mayo sauce on 1 slice of bread.
  8. Put fillet on top of slice; put mayo sauce on top of fillet; top with salad and bread; repeat for rest of fish.
  9. Serve.

Chef Tee’s Grilled Lamb Chops w/Ratatouille

Grilled lamb loin chops with Meyer Lemon PreserveServes 2 to 4
Prep time: 5 minutes; cooking time: 8-to-10 minutes

Ingredients

  • 4  lamb leg steaks (at least 1-inch thick)
  • 2 red bell peppers, cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 2 yellow squash, cut in half lengthwise
  • 2 large onions, cut in half
  • 1 lb. sweet potatoes, cut in half
  • ¼ cup olive oil
  • Salt & Pepper to taste
  • Meyer lemon preserve (optional garnish)

Directions

  1. Heat grill to medium.
  2. Season steaks w/Salt & Pepper; put on hot grill; cook covered to desired doneness; remove steaks; rest meat for 5-to-10 minutes.
  3. In large bowl, add potatoes, rest of vegetables, oil; toss until vegetables are coated w/oil.
  4. Put vegetables on grill; cook until tender; remove; roughly chop; serve w/steaks and Meyer lemon preserve

Chef Tee’s Grilled Ribeye w/Sweet Potatoes

Serves 2 to 4
Grilled steak, sweet potatoesPrep time: 5 minutes; cooking time: 8-to-10 minutes

Ingredients

  • 2 NY strip or ribeye steaks (at least 1-inch thick)
  • 2 grilled sweet potatoes
  • ¼ cup olive oil
  • Favorite seasoning salt to taste
  • Favorite steak finishing salt

Directions

    1. Heat grill to medium.
    2. Season steaks w/seasoning salt; put on hot grill; cook covered to desired doneness; remove steaks; rest meat for 5-to-10 minutes.
    3.  Season steaks with finishing salt; serve w/sweet potatoes.

Brian’s Grilled Tomato, Corn & Greens Salad

Grilled corn saladServes 6 to 8
Prep time: 10 minutes; no cooking time

Ingredients

  • 2 cups grilled assorted heirloom tomatoes, seeds removed, roughly sliced
  • 2 cups assorted heirloom tomatoes, seeds removed, roughly sliced
  • 1 cup grilled corn kernels
  • ½ yellow onion, chopped
  • 2-to-3 bunches mixed greens
  • 4 cups spinach
  • 1 cup radicchio, grilled and roughly chopped (optional)
  • ¼ cup mint, roughly chopped
  • ½ cup olive oil
  • ¼ cup sparkling wine vinegar
  • Salt & Pepper to taste

Directions

    1. In small bowl, whisk together oil, vinegar, Salt & Pepper; set aside.
    2. In large bowl, add rest ingredients, half vinegar mixture; toss until ingredients are lightly coated w/mixture (add more liquid if necessary).

SNP Kicks Off Summer On WUSA 9 GDW!

LIVE 1Salt & Pepper Chefs’ Brian Reeve and Chef “Tee” Terrell fire up the grill and kick off summer with host Andi Hauser.  On the menu: grilled steaks, chops and light salads.

Click below to watch the segments.

Note: During the segments, Chef Tee used a designer original cutting board made by Larry Guerin from Four Brothers Woods Company.

Brian’s Homemade Turkey Burger Toppings

Serves 4 to 6Guac ingredients in bowl
Prep time: 5 minutes; cooking time: 5-to-10 minutes

Ingredients

  • 6 turkey burgers, grilled or broiled
  • 6 buns
  • Kick Butt Condiments
    1. Spinach Salad (recipe – in medium bowl, add 1-to-2 cups of spinach, 1-to-2 Tbsps. feta cheese crumbles, 2 Tbsps. balsamic vinaigrette or enough to coat greens, Salt & Pepper to taste; toss)
    2. Guacamole w/Bacon (recipe – 2 avocados, halved, seeded, peeled, sliced, smashed, 2 large plum tomatoes, finely diced, 2 garlic cloves, finely diced, 1 small onion, finely diced, ½ Tbsp. lime juice, Salt & Pepper to taste, 1-to-2 Tbsps. crispy bacon pieces; combine ingredients)

Directions

  • Assemble burgers with condiments and enjoy!

Chef Tee’s Homemade Burger Toppings

Serves 4 to 6Cut burger (2)
Prep time: 5 minutes; cooking time: 5-to-10 minutes

Ingredients

  • 6 hamburgers, grilled or broiled
  • 6 buns
  • Kick-Butt Condiments
    1. Red wine onions (recipe—mix a cup of sliced onions with red wine vinegar, salt and sugar to taste; marinate for a few hours and eat raw or cook over medium-low heat until mixture becomes syrupy.)
    2. Pickled garlic – In medium saucepan, add ¼ cup whole garlic cloves, 1 cup apple cider vinegar, 1 tsp. salt; simmer covered over medium-heat until garlic is fork tender (about 5-to-10 minutes); cool; slice.

Directions

  • Assemble burgers with condiments and enjoy!

Kick-Butt Burger Toppings On Fox 5

Salt & Pepper Chefs’ Brian Reeve and Chef “Tee” Terrell Danley make kick-butt burger toppings for National Hamburger Month with Fox 5 DC’s Erin Como.

On the menu: (1) Brian’s Spinach Salad and Guacamole w/Bacon; (2) Chef Tee’s Red Wine Onions and Pickled Garlic.