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.

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.

Chef Tee’s Beef Soup

soup-plated-with-cornbreadPrep time: 10 minutes; cooking time: about 1 ½ hours
Ingredients

  • Beef short ribs, cut into 2-to-3-inch pieces
  • Salt & Pepper to taste
  • Water
  • Vegetables leftover in frig
  • Favorite soup vegetables (onions, red peppers, celery, etc.), chopped
  • Garlic (fresh or powder)
  • Favorite fresh herbs
  • Cornbread

Directions

  1. Season beef with Salt & Pepper.
  2. In large pot, add beef; brown meat over medium-high heat.
  3. When beef is sufficiently browned (aka caramelized), cover with water; bring to a boil.
  4. When water starts boiling, skim off fat from top; cover; lower heat to simmer; cook until meat is almost tender (at least 1 hour).
  5. Add “GOZE-IN-DA” veggies (aka, whatever vegetables you have leftover in frig, goes in da pot.)
  6. Add soup veggies.
  7. Simmer soup until veggies tender (about 20 minutes).
  8. Season (to taste) with Salt & Pepper, garlic, fresh herbs.
  9. Serve with warm cornbread.

Chef Daniela’s Peruvian Ceviche

cevicheServes 2
Ingredients
Fish

  • 4 oz. any white, firm flesh fish fillet (fluke, sole, tilapia, sea bass, etc.)
  • 4-to-6 limes, juiced
  • 1 garlic cloves, minced
  • ½ celery stalk, finely chopped
  • 1 limo pepper or ½ habanero pepper, finely chopped
  • 1 Tbsp. cilantro, finely chopped
  • 1 small red onion, thin sliced
  • 3 ice cubes
  • Salt to taste

Garnishes

  • 1 sweet potato
  • 1 Boston lettuce leaf, washed
  • Limo pepper, chopped

Optional garnishes

  • A few Peruvian corn kernels
  • Tiny cilantro leaves

Directions
Sweet potato (garnish)

  1. Peel potato; cut into quarters.
  2. Add to medium saucepan filled with water; add a pinch of sugar.
  3. Boil over medium-high heat until potatoes are soft (not mushy) (about 25-to-30 minutes).
  4. Remove potatoes from heat; drain; cool to room temperature; set aside.

Fish

  1. Cut off sides of each fillet until every side is even.
  2. Chop filets in 1-inch cubes; season with salt to taste, garlic, pepper, celery and cilantro.
  3. In medium bowl, add filet cubes, ice; refrigerate for 10 minutes.

Ceviche

  1. Remove seasoned fish from frig; throw away ice cubes.
  2. Add half onions, lime juice to fish; mix well.
  3. Plate lettuce leaf; put mixture on top of leaf; add remaining onions on top.
  4. Garnish with limo pepper, sweet potatoes (and optional garnishes).

Chef Tee’s Mango Salsa

S n p logoMakes about 1 cup.
Prep time: 5 minutes; cooking time: about 5 minutes

Ingredients

  • 1 ½ tsps. butter
  • 1 ½ Tbsps. white sugar
  • 1 ½ cups fresh mango, cubed

Directions

  1. In medium skillet, melt 1 ½ tsps. butter, 1 ½ Tsps. sugar over medium-high heat.
  2. When mixture begins to bubble, stir in mango cubes.
  3. Cook, stir until mango is tender (about 5 minutes).
  4. Serve w/Chef Tee’s Mahi Mahi w/Coconut Rice.

Chef Tee’s Coconut Rice

S n p logoServes 4-to-6
Prep time: 5 minutes; cooking time: 20 minutes

Ingredients

  • 2 cups jasmine rice, uncooked
  • 2 cups water
  • 1 cube chicken bouillon
  • 1 Tbsp. butter (optional)
  • ¾ (14 ounce) can coconut milk
  • 2 Tbsps. white sugar

Directions

  1. In medium saucepan, bring rice, water, chicken bouillon cube, 1 Tbsp. butter (optional) to a boil over high heat.
  2. Reduce heat to medium-low, cover; simmer until liquid has been absorbed (about 20 minutes).
  3. Pour in coconut milk, 2 Tbsps. sugar.
  4. Stir, simmer uncovered until rice has absorbed most of coconut milk.
  5. Serve w/Chef Tee’s Mahi Mahi & Mango Salsa.