Chef Tee’s Grilled Steak

Grilled steak (2)Prep time: 5 minutes
Cooking time: about 10 minutes

Ingredients 

  • 4, (12-to-14 ounces) New York Strip Steak, angus or prime
  • 2 Tbsps. canola oil
  • 2 Tbsps. Montreal seasoning salt
  • 3 ounces melted butter
  • 2 Tbsps. Montreal steak seasoning

Directions

  1. Pre-heat grill.
  2. Set out meat for ½ hour to bring to room temperature
  3. Coat steaks with oil; season with seasoning salt.
  4. Put steaks on hot grill; cook to desired doneness (3-to-5 minutes per side for medium rare).
  5. Allow steak to sit for five minutes.
  6. Drizzle butter over steak.
  7. Sprinkle Montreal steak seasoning over meat.

Cooking Terms

Al Dente – Pasta cooked tender, but with a slight bite in the center.

Baste – To spoon or pour liquid over food while cooking or grilling to keep it moist.

Blanch – Boil food for a few minutes, then plunge it into ice water to preserve its color and crisp texture.

Braise – To cook food, covered, slowly in liquid (to typically add flavor).

Caramelize – When the sugar in food is heated to temperatures of 300°F or higher then turns brown.

Chop – To cut food into odd-shaped squares, usually ¼ to ½ – in size.

Confit – Meat (often duck) that’s cooked and stored in its own fat.

Deglaze – Adding stock, wine or another liquid to a pan to loosen food particles that are stuck at the bottom.

Demi-glace – A rich brown sauce used as a base for many sauces.

Dice – To cut food into odd-shaped squares that are a little smaller than chopped pieces.

GBD – Golden brown and delicious.

Julienne – Cut food into thin, match-like strips.

Macerate – To let food (typically fruit) sit in a liquid to absorb flavor.

Marinate – To let food sit in a seasoned liquid to tenderize or add flavor.

Mince – To cut food into very fine pieces, smaller than chopped or diced but not pureed.

Mirepoix – A combination of chopped carrots, celery and onions often used to add flavor to soups, stocks and other dishes.

Mise en place – A term describing organized kitchen ingredients.

Poach – To cook foods, usually eggs or fish, in liquid at near boiling temperatures.

Purée – Blending food in a blender or food processor until it turns into liquid form.

Rest – To let meat sit before serving.

Roux — cooked mixture of flour and butter or oil that’s used to thicken sauces and gravies.

Sauté – To fry food briefly over high heat,

Score – Using a knife to cut shallow slits in the surface of foods, usually meat or fish.

Sear – To brown meat quickly over high heat.

Shock – To stop the cooking process after food has been blanched.

Simmer – To cook food slowly in hot liquid that is nearly boiling.

Stock – Flavored liquids made from a combination of bones, seasonings, vegetables and liquids.

Trinity – A Louisiana Cajun/Creole vegetable combination of equal parts onion, green pepper and celery.

Zest – Outside colored part of a citrus fruit peel.

Celebrating Moms On Fox 5 DC

Home Chef Brian Reeve and Chef “Tee” Terrell Danley on Good Day DC with special guest, Chef Tee’s wife, Portia. SNP Chefs celebrated moms by making their wives favorite dishes (Mussels & Linguine and Shrimp & Grits. (Programming note – Brian’s wife wasn’t there because she was tending to her sick mom.

Chef Tee’s Peach Glazed Buffalo Wings

T peach glazed wingsServes 2 to 4
Prep time: 5-to-10 minutes; cooking time: 20 minutes

Ingredients

  • 2 lbs. party chicken wings (aka wings and dings)
  • 2 Tbsps. vegetable oil
  • 2 Tbsps. seasoned salt
  • 2 cups favorite hot sauce (I recommend sweet chili sauce)
  • 1 cup peach preserves
  • 2 Tbsps. water
  • ¼ cup red onions, diced
  • 2 Tbsps. cilantro, roughly chopped

Directions

  1. Preheat oven to 500° F.
  2. Remove chicken from package; rinse wings and dings in sink w/cold water.
  3. Pat chicken dry w/paper towel.
  4. In large bowl, combine wings, dings, oil, salt.
  5. Spread out chicken pieces on large cookie sheet (make sure wings and dings don’t touch).
  6. Bake chicken uncovered for 10 minutes or until golden brown.
  7. Remove chicken from oven; use tongs to turn meat over; continue cooking for 10 more minutes to brown other side.
  8. Remove chicken from oven; drain off excess fat; put wings and dings in large bowl; set aside.
  9. In small bowl, whisk together hot sauce, preserves, water, onions and cilantro; pour over wings; toss; serve.

Brian’s Cheap Lobster Roll

S n p logoServes 4
Prep time: 5 minutes; cooking time: 5 minutes

Ingredients:

  • 1 lb. imitation lobster meat (can substitute crab)
  • Mayonnaise to taste (can substitute yogurt)
  • ¼ cup green onions, roughly chopped
  • ½ cup celery, diced
  • Garlic powder to taste
  • Salt & Pepper to taste
  • 4 hot dog buns
  • ½ stick butter, softened
  • 2 Tbsps. cilantro, chopped
  • Garnishes — lettuce, sliced tomatoes

Directions

  1. In medium bowl, add meat; use fork to loosen meat until it’s flaky.
  2. Add just enough mayo to hold meat together.
  3. Add onions, garlic powder, Salt & Pepper, onions, celery, cilantro; fold together ingredients until just combined; cover; refrigerate.
  4. Butter insides of buns; toast in broiler or toaster oven until golden brown (can also grill).
  5. Spoon meat mixture into buns; top w/lettuce, tomatoes.
  6. Serve w/chips or fries.

Super Bowl Grub On Fox 5

Home Chef Brian Reeve and Chef “Tee” Terrell Danley share sports foods that celebrated the 2017 Super Bowl teams (Atlanta Falcons and New England Patriots).  On the menu: Peach Glazed Buffalo Wings and Cheap Lobster Roll.

Chef Tee’s Braised Celery Hearts

S n p logoServes 4
Prep time: 10 minutes; cooking time: about 30 minutes

Ingredients

  • 1 (1 lb.) bag celery hearts (these are stalks in center, which are most tender), cut in halves, lengthwise
  • 2 Tbsps. butter, unsalted
  • 1 cup chicken stock (can substitute broth)
  • Salt & Pepper to taste

Directions

  1. Trim celery heart ends.
  2. In large skillet, melt butter over medium-high heat (careful, don’t burn); add celery; cook (turning hearts occasionally), until lightly browned (5-to-10 minutes).
  3. Add stock, Salt & Pepper; cover; cook until celery is tender, golden brown, liquid evaporates (about 20 minutes).
  4. Serve.

Brian’s Mashed Garlic Cauliflower & Potatoes

S n p logoServes 4 to 6
Prep time: 10-to-15 mins; cooking time: about 20 minutes
Ingredients

  • 1 cauliflower head, cleaned, roughly chopped
  • 2 ½ lbs. Russet potatoes, cleaned, cut into 1-to-2 inch cubes
  • ½ stick butter
  • 5 garlic cloves, minced
  • 4 oz heavy cream
  • ¼ cup shredded Parmesan cheese
  • Salt & Pepper to taste
  • Parsley, chopped

Directions

  1. In large pot, add cauliflower, potatoes; add enough water to cover ingredients.
  2. Boil until cauliflower, potatoes are tender (middle still firm, not mushy); drain; discard water.
  3. In large bowl, add cauliflower, potatoes, butter, garlic, cream; mix / mash to desired consistency.
  4. Mix in cheese.
  5. Season with Salt & Pepper.
  6. Garnish with parsley.

Chef Tee’s Baked Salmon with Spinach Stuffing

stuffed-salmon-cookedIngredients

  • 1 (5-to-7 lbs.) salmon, with or without head and tail, boned, butterflied (ask seafood / fishmonger butterfly fish for you)
  • 2 Tbps. butter, unsalted
  • ½ cup onion, chopped
  • ¼ cup celery, chopped
  • 1 cup baby spinach, chopped
  • 4 cups bread, cubed (preferably dried)
  • ¼ cup parsley, chopped
  • 1 egg, beaten
  • ¼ cup chicken broth (can substitute stock)
  • Olive oil
  • Salt & Pepper to taste

Directions

  1. Preheat oven to 325° F.
  2. In small sauté pan, add onion, celery, butter; cook over medium-high heat until soft; set aside.
  3. In medium mixing bowl, add sautéed onion /celery, spinach, bread cubes, parsley, egg, broth, Salt & Pepper; mix well, refrigerate.
  4. On flat surface, season butterflied salmon with Salt & Pepper.  Spoon spinach stuffing onto seasoned fish, leaving 1-inch border around edges.  Gently roll up salmon; tie with cooking twine to secure.
  5. Transfer stuffed salmon onto oiled baking sheet.  Brush top, sides of salmon with oil; season with Salt & Pepper.
  6. Bake uncovered about 20-30 minutes or until salmon is just cooked through.
  7. Rest fish for 5 minutes; remove, discard twine; serve.

Brian’s Pork Chops and Apples

S n p logoServes 2 to 4
Prep time: 5-to-10 minutes; cooking time: 15-to-20 minutes

Ingredients

  • 4-to-6 boneless pork chops, 2-inches thick
  • Garlic and rosemary olive oil (can substitute your favorite olive oil blend)
  • Salt & Pepper
  • 2 cups cubed Nittany and/or Sun Crisp apples w/skin (can substitute your favorite firm apple)
  • Small shallot, diced
  • ¼ tsp. cinnamon
  • 1 Tbsp. ginger honey

Directions

  1. Rub oil on chops until meat is lightly coated on both sides; season with salt and pepper.
  2. Heat large non-stick skillet over medium-high heat; place chops in pan.
  3. Cook uncovered for 4-to-5 minutes; turn meat to cook on other side and add 1 cup apples.
  4. Cook covered for another 4-to-5 minutes or until meat is done; remove chops.
  5. Add remaining apples, shallots, honey and cinnamon to skillet; cook covered until apples are tender (about 5 minutes).
  6. Serve chops with cooked apples.