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


  • 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)


  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


  • 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


    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.

Chef Tee’s Homemade Burger Toppings

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


  • 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.


  • Assemble burgers with condiments and enjoy!

Chef Tee’s Grilled Steak

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


  • 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


  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.

Chef Tee’s Beef Soup

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

  • 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


  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 Tee’s Braised English-Cut Short Ribs

S n p logoPrep time: 10-to-15 minutes; cooking time: 1-to-1 1/2 hours
Serves 4 to 6


  • 2 slabs of 4-inch English-cut short ribs (ask butcher to cut these for you)
  • Salt & Pepper
  • 2 Tbsps. vegetable oil
  • 1 cup onion, cut in 1-inch cubes
  • 1 cup celery, cut in 1-inch cubes
  • 1 cup carrots, cut in 1-inch cubes
  • 2 Tbsps. tomato paste
  • 2 cups red wine
  • 4 cups beef demi-glace (homemade demi-glace takes hours to prepare; save time and use store-bought demi-glace)
  • 2 cups water


  1. Preheat oven to 500°F.
  2. Season all sides of meat with Salt & Pepper; set aside.
  3. Heat vegetable oil in large heavy gauge pot or Dutch oven on top of stove over high heat until oil just starts to smoke.
  4. Carefully place one slab of ribs, flesh side down, in pot; cook on high until nicely browned; remove slab from pot.
  5. Repeat step 4 with second slab; set both slabs aside.
  6. Add onion, celery, carrots to hot pot minus ribs; stir vegetables in pan drippings; cook over medium-high heat until begins to brown (about 5 minutes).
  7. Add tomato paste; stir; cook additional 2-to-3 minutes.
  8. Add red wine; bring to a boil; add demi-glace, water; stir; bring to a boil again.
  9. Add short ribs back to pot (browned/flesh side up).  You may need to add more water or wine to pot, so liquid falls just below top of ribs.
  10. Cover pot tightly with aluminum foil; bake 45 minutes, then lower oven to 350°F and cook for additional 45 minutes to 1 hour.
  11. Remove from oven; carefully remove foil, so hot steam doesn’t burn you.
  12. Meat is done when bones separate easily from meat.
  13. Gently remove meat from pot; then use large spoon to scoop out thick, glossy layer of fat floating on top of sauce; discard fat.
  14. Spoon remaining sauce over ribs; serve with potatoes and your favorite vegetables.

Dinner in a Pumpkin

pumpkin dishCourtesy:  Karen Opalka
Prep time: 30 minutes; cooking time:1 to 1/2 hours
Serves 6         

  • 1 small to medium pumpkin
  • 1 medium onion, chopped
  • 1 medium leek, cleaned and chopped
  • 2 Tbsps. vegetable oil
  • 1 ½ to 2 lbs. ground beef
  • 2 Tbsp. soy sauce
  • 2 Tbsps. brown sugar
  • 1 cup mushrooms, (fresh or canned)
  • Salt & Pepper to taste
  • 1 (10 3/4 oz) can of cream of chicken soup (can substitute cream of celery)
  • 1 1/2 cups cooked rice (use your favorite—white, brown or wild rice)
  • 1 (8 oz) can sliced water chestnuts, drained (optional)
  • Garnish—chopped parsley


  1. Preheat oven to 350° F.
  2. Cut off pumpkin top; thoroughly clean out seeds.
  3. Paint face on pumpkin w/permanent marker or acrylic paint; set aside.
  4. In large skillet, heat oil over medium-high heat; add onions and leeks, sauté until tender.
  5. Add beef, cook until browned; season w/Salt & Pepper; drain and discard grease from skillet.
  6. Stir in soy sauce, brown sugar, mushrooms and soup into meat mixture; lower heat to medium.
  7. Simmer 10 minutes, stirring occasionally; add cooked rice and water chestnuts.
  8. Season w/Salt & Pepper (if necessary); spoon mixture into cleaned-out pumpkin shell.
  9. Cover top of pumpkin w/foil; put whole pumpkin on baking sheet; bake for 1 hour or until inside of pumpkin flesh is tender.
  10. Put pumpkin on serving plate, spoon out meat mixture and scoop out pumpkin flesh.
  11. Enjoy!


Chef Tee’s Grilled NY Strip Steak w/Red Wine Sauce

Serves 2 to 4NY Strip Steak and Red Wine Sauce
Prep time: 5 minutes; cooking time: 8-to-10 minutes

  • 3 NY Strip Steaks (at least 1-inch thick)
  • 1 cup red wine
  • ¼ cup red onions, sliced
  • ¼ cup plus 2 Tbsps. Dalmatia Sour Cherry Spread (available at Whole Foods Market®)
  • ¼ cup cold butter
  • Salt & Pepper to taste
  • ¼ cup green olives, pitted, chopped


  1. In medium pot, add wine, onions, cherry spread; simmer uncovered over medium heat until liquid thickens, reduces by about ¼; turn off sauce; stir in butter; set aside.
  2. Heat grill to medium.
  3. Season steaks w/Salt & Pepper; put on hot grill; cook covered to desired doneness; remove steaks; rest meat for 5-to-10 minutes.
  4. In small bowl, combine olives, 2 Tbsps. sour cherry spread to make tapenade.
  5. Plate steak w/sauce, 1 Tbsp. tapenade.
  6. Serve w/Chef Tee’s Baby Arugula Salad


Brian’s Shiitake Sesame Marinated Flank Steak

Serves 4 to 6 S n p logo
Prep time: 30 minutes; cooking time: 10-to-15 minutes

  • 1 lb. flank steak
  • 2 cups Shiitake Sesame Vinaigrette (available at Whole Foods Market®) (can substitute favorite Asian marinade)
  • ½ medium onion, chopped
  • Salt & Pepper
  • Sautéed Mushrooms & Shallots
  • Garnish — chopped mint


  1. In large bowl, add steak, vinaigrette, onions; marinate steak for 30 minutes; reserve marinade.
  2. Season steak w/Salt & Pepper.
  3. Put steak on hot grill; cook 5-to-10 minutes per side or until desired doneness; rest meat a few minutes.
  4. In medium saucepan, add reserved marinade; cook uncovered over medium-high heat until liquid thickens, reduces by half to form sauce.
  5. Cut steak on a bias; garnish w/mint.
  6. Serve w/sauce, Sautéed Mushrooms & Shallots.


Chef Tee’s Grilled Raspberry Chipotle Marinated Ribeye

Serves 3 to 4 S n p logo
Prep time: 5 minutes; cooking time: 5-to-10 minutes

  • 3 ribeye steaks
  • 1 bottle Raspberry Chipotle Marinade (available at Whole Foods Market®; can substitute your favorite spicy fruit marinade)
  • Grilled Portabella Mushrooms, sliced (optional)
  • Canola oil
  • Salt & Pepper to taste
  • Juice from half lime
  • Extra virgin olive oil


  1. In large bowl, add steaks, ¼ cup marinade; coat steaks w/marinade; let meat sit for 5 minutes.
  2. Put steaks on hot grill; cook 4-to-6 minutes per side or to desired doneness.
  3. Season steaks w/Salt & Pepper.
  4. Transfer steaks to large bowl; coat meat w / 1/4 cup marinade; top meat w/lime juice; let meat rest for 5-to-10 minutes.
  5. Plate steaks, mushrooms; drizzle little olive oil on top; enjoy.