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.

 

 

Beer – Spiced Recipes On GMW

Salt & Pepper Chefs’s Brian Reeve and Chef “Tee” Terrell Danley spiced things up on Good Morning Washington with NewsChannel 8’s Veronica Johnson and Adrianna Hopkins.  Beer recipes were on the menu for National Beer Day.

Heart-Healthy Soups on Fox 5

Salt & Pepper Chefs’ Brian Reeve and Chef “Tee” Terrell Danley make heart-healthy soups with Fox 5’s Erin Como.  Erin said this was one of her favorite cooking segments!

On the menu: Brian’s Grilled Chicken Tortilla Soup and Chef Tee’s Oodles of Noodles w/Shrimp

Brian’s Scallops Wrapped in Bacon

S n p logoServes 2 to 4
Prep time: 5 minutes; cooking time: about 10 minutes
Ingredients

  • 8-to-10 large scallops (about a pound)
  • 8-to-10 slices of bacon (cooked, but not crispy)
  • Salt & Pepper
  • 2 Tbsps. butter

Directions

  1. Rinse scallops in cold water; pat dry w/paper towels.
  2. Season both sides w/Salt & Pepper.
  3. Melt butter in large skillet over medium-high heat.
  4. Cook scallops in batches so you don’t crowd pan (about 3-to-5 minutes per side).
  5. When done, wrap a slice of bacon around a scallop, then secure bacon with a skewer or toothpick. Repeat this step for rest of the scallops.

Chef Tee’s Oodles of Noodles with Shrimp

Oodles n Noodles best pic (2)Serves 4
Prep time: 25 minutes; cooking time: 30 minutes

Ingredients

  • 3 (3 oz.) pkgs. ramen noodles (discard or save seasoning packets for another time)
  • 3/4 lb. large shrimp w/tails, peeled and deveined
  • 3 Tbsps. vegetable oil
  • 1 medium shallot, chopped
  • 1 medium head Napa cabbage, cut into thin slices
  • ½ red bell pepper, cored, seeded and cut into thin slices
  • 2 tsps. fresh ginger, finely chopped
  • 2 cloves garlic, very finely chopped
  • 1/4 cup chopped tomato
  • 1 tsp. (or to taste) siracha
  • 1 Tbsp. soy sauce
  • 1 Tbsp. freshly squeezed lime juice
  • 5 cups low-sodium chicken broth
  • Salt & Pepper to taste
  • 5-to-6 scallions, roughly chopped
  • 1/3 cup cilantro, roughly chopped

Directions

  1. Bring large pot of salted water to a boil over medium-high heat; add ramen noodles; cook until tender; drain, rinse w/cool water.
  2. Divide cooked noodles between four serving bowls; set aside.
  3. Heat 1 Tbsp. oil in medium sauté pan over medium-high heat; add shallots; sauté until tender (about 2-to-3 minutes); transfer to small bowl.
  4. Add 1 Tbsp. oil to same sauté pan; add cabbage; sauté until slightly wilted (about 3-to-4) minutes; add red bell pepper, cook for another minute; then transfer mixture to a bowl.
  5. Heat remaining oil in same sauté pan over medium heat; add ginger, garlic; sauté until softened, (about 2 minutes); stir in chopped tomato, siracha, soy sauce, lime juice; add chicken stock; bring to a boil.
  6. Lower heat to simmer broth for about 10 minutes; season to taste w/Salt & Pepper.
  7. Stir in shrimp; cook until light pink (about 2 minutes); add cabbage, bell pepper; cook for another minute; remove pan from the heat; stir in scallions, cilantro.
  8. Divide shrimp, vegetables between 4 noodle bowls; ladle about a cup of broth into each bowl; garnish w/cooked shallots; serve.

Tailgate Grub on WUSA 9 Great Day Washington!

ScreenshotSalt & Pepper Chefs’ Brian Reeve and Chef “Tee” Terrell had a blast grilling outside with host Andi Hauser.  On the menu: Jamaican Jerk Chicken, Sweet Potato Mango Salad and Pork Belly Burnt Ends.

Click below to watch the segments.

Chef Chef Tee’s Grilled Jamaican Jerk Chicken

Jerk chicken on grill close upServes 4 to 6
Prep time: 3-to-8 hours; cooking time: 10-to-15 minutes
Ingredients

  • 6-to-8 boneless skinless chicken thighs, boneless, skinless (can substitute 4-to-6 chicken breasts, boneless, skinless)
  • 5 Tbsps. vegetable or canola oil
  • 5-to-6 Tbsps. fresh lime juice (that’s about 4 limes)
  • 2 green onions, roughly chopped
  • 1 Tbsp. wet Jerk seasoning
  • 4 Tbsps. garlic, minced
  • 1 Tbsp. fresh thyme, finely chopped
  • ½ tsp. ground ginger
  • 1 Tbsp. brown sugar
  • Salt & Pepper to taste
  • Optional garnish — cilantro, chopped
  • Roasted Sweet Potato Mango Salad

Directions

  1. In medium bowl, combine oil, lime juice, onions, jerk seasoning, garlic, thyme, ginger, brown sugar until well blended.
  2. Reserve ¼ cup of mixture in small bowl; cover and refrigerate; transfer remaining mixture into a large resealable bag; add chicken, seal bag’ chill for 3-to-8 hours.
  3. Grease, preheat grill.
  4. Remove chicken from bag; throw away bag, rest of marinade.
  5. Grill chicken (about 5-to-6 minutes on each side).
  6. Brush reserved sauce over chicken; and grill 2-to-3 minutes longer on each side until cooked through (if cooking large chicken breasts, may need to grill longer).
  7. Seasoning w/Salt & Pepper to taste.
  8. Garnish w/chopped cilantro;
  9. Serve w/Chef Tee’s Roasted Sweet Potato Mango Salad

Brian’s Bacon/Pork Belly Burnt Ends

Pork Belly Burnt endsServes 6 to 8
Prep time: 10-to-15 minutes; cooking time: 3 ½ – to – 4 hours
Ingredients

  • 1 (4-to-8 lbs.) pkg. pork belly, skin removed, cut into 1 ½ x 1 ½ inch pieces
  • Favorite BBQ rub (½ cup or enough to coat meat)
  • 1 stick unsalted butter, sliced
  • ½ cup brown sugar
  • ¼ cup honey (can substitute agave nectar)
  • Pork belly sauce (link)

Directions

  1. Season all sides of pork cubes w/rub.
  2. Arrange cubes on full-size cooling rack; put rack on grill/smoking grate
  3. Smoke, grill or cook pork in slow cooker. Directions for all three cooking options below: 

Smoker

  • Heat smoker to 225° F to 250° F. (Use Applewood for smoke).
  • Smoke pork belly for 2-to-2 ½ hours.

Grill

  • Heat to 250° F to 275° F. (Add 2 medium / large chunks of Apple Wood for smoke or use a smoke box.)
  • Grill pork belly, covered over indirect heat for 2-to-2 ½ hours.

Slow cooker

  • Cook 6 – to – 8 hours on low (or 2-to-4 hours on high).
  • Heat grill to about 300° F.
  • Put cooked chunks on cookie cooling racks that are on grill grates (this helps keep smaller chunks from falling through.)
  • Grill chunks, covered, for 4-to-5 minutes to get some smoke, char marks, and to crisp fat.
  • Flip chunks, grill another 4-to-5 minutes, per side.
  1. In deep aluminum pan, add cooked pork belly chunks; top with brown sugar, honey; put butter slices between chunks; cover w/aluminum foil; return to grill or smoker or oven preheated to 250° F for 1 ½ hours (or until pieces are tender).
  1. While pork chunks are cooking, make pork belly sauce. Add BBQ sauce, apple juice, jelly, onion, hot sauce to medium saucepan; simmer, covered, over medium heat until sauce consistency; set aside.
  1. After pork has cooked again, remove liquid from aluminum pan; add pork belly sauce; gently toss to coat each piece; return to preferred cooking method for 5-to-10 minutes (or until sauce sets); serve.

 

Chef Tee’s Roasted Sweet Potato Mango Salad

RSPM Salad (2)

Serves 2 to 4
Prep time: 1-to-2 hours; cooking time: about 20 minutes

Ingredients

  • 4 large sweet potatoes, cut into cubes
  • Cooking spray
  • Salt & Pepper to taste

Dressing

  • 1 lime, juiced
  • 3 Tbsps. olive oil
  • 2 Tbsps. brown sugar
  • Salt & Pepper to taste

Salad

  • 2 large mangoes, peeled, seeded, chopped
  • ¾ cup onion, minced
  • ¾ cup fresh cilantro, chopped
  • 1 large avocado, peeled, pitted, chopped
  • 1 green onion, chopped
  • ½ habanero pepper, seeded, minced

Directions

  1. Preheat oven to 400° F.
  2. Spread sweet potatoes onto baking sheet; spray cooking spray; season w/Salt & Pepper.
  3. Roast potatoes in preheated oven until soft (about 20 minutes).
  4. Transfer roasted potatoes to plate; refrigerate until cooled completely.
  5. In medium bowl, whisk lime juice, olive oil, brown sugar, Salt & Pepper; rest for at least 5 minutes.
  6. In large bowl, mix together chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, habanero pepper.
  7. Drizzle dressing over potato mixture; toss to coat.
  8. Serve w/Chef Tee’s Jerk Chicken.

Dr. Lathon’s Vegan Ranch Dressing

*Store Alternative: “Daiya Dairy-Free Homestyle Ranch”

Makes 1 ½ – to – 2 cups
Prep time: 5-to-10 minutes; no cooking time
Ingredients

  • 1 cup vegan mayo (recommend Follow Your Heart Vegenaise-Soy Free)
  • ¼ cup coconut milk
  • 1 Tbsp. apple cider vinegar
  • 1/2 tsp. lemon juice
  • 2 tsps. flat-leaf parsley, finely chopped
  • 1 Tbsp. green onion, finely chopped
  • 1 tsp. fresh dill, finely chopped
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ¼ tsp. sea salt
  • ¼ tsp. cracked pepper

Instructions

  1. In medium bowl, whisk together all ingredients until smooth.  (Add more mayo to increase thickness or more coconut milk to make thinner.)
  2. Adjust seasonings to taste.
  3. Serve w/Dr. Lathon’s Buffalo Cauliflower Wings.

*Recipe provided by Rubylathon.com