Chef Tee’s Steak & Wild Mushrooms

Serves 2Steak and mushrooms
Prep time: 10-to-15 minutes; cooking time: 5-to-10 minutes
Ingredients

  • 2 NY strip steaks
  • Merlot sea salt (available at Whole Foods Market®)
  • Pepper
  • 2 medium shallots, sliced
  • Vegetable oil
  • 1 cup French onion soup
  • 1 tsp. cornstarch mixed w/2 Tbsps. water
  • 4 Tbsps. butter (optional)
  • Wild Mushrooms
  • Garnish — Merlot salt

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. Season both sides of steak w/Merlot salt, pepper.
  3. Put steaks in heated skillet; cook 3-to-4 minutes per side or until golden brown if want medium rare (if want well done, cook uncovered in a 450° F heated oven an additional 4-to-6 minutes); set steaks aside.
  4. Use paper towel to carefully remove excess pan drippings from hot skillet; add 2 Tbsps. oil; heat oil over medium-high heat; add shallots, soup.
  5. Stir in cornstarch/water mixture to soup, shallots.
  6. Season to taste w/Merlot salt, pepper.
  7. Turn off heat; stir in butter until melted.
  8. Top steaks w/pan sauce, little Merlot salt; serve w/Wild Mushrooms.

 

Brian’s Fajitas

Serves 6 to 8S n p logo
Prep time: up to 4 hours; cooking time: 15-to-20 minutes
Ingredients

  • 1 lb. flank steak
  • 1 white onion, quartered and tooth-picked together
  • 1 red bell pepper
  • 1 green bell pepper
  • Salt & Pepper to taste
  • Canola or vegetable oil
  • Favorite fajita seasoning or marinade
  • 10-to-12 flour tortillas
  • Garnishes – sour cream, cheddar cheese, tomatoes, salsa, chopped cilantro

Directions

  1. Lightly coat steak w/oil, then season w/fajita seasoning (if using marinade let meat soak for 1-to-4 hours, covered at room temperature), set aside.
  2. Coat onion, peppers w/oil, Salt & Pepper; put coated vegetables on medium-high grill; cook for 5 minutes or until onion, peppers’ skins char on one side, then carefully rotate vegetables and continue grilling until skins char all over; remove from grill, put on plate, cover w/plastic wrap, let sit for 15-to-20 minutes to loosen skins.
  3. Put seasoned meat on medium-high grill; sear each side, then cook to desired doneness (about 10 minutes for medium rare).
  4. Remove steak from grill, let sit for 5-to-10 minutes.
  5. Remove plastic cover from vegetables, remove charred veggie skins (they should slide off easily)
  6. Cut peppers in half; remove, discard seeds, then slice peppers into long strips.
  7. Cut onion into strips.
  8. Slice meat across grain into strips
  9. Warm tortillas in microwave for about 30 seconds (can also heat in hot skillet or oven).
  10. Put few strips of meat, onion, peppers on warmed tortilla, garnish w/sour cream, cheese, tomatoes, salsa.
  11. Roll or fold tortilla closed.
  12. Repeat steps 10 and 11 for rest of tortillas; enjoy!

*Photo courtesy of KEKO64 at FreeDigitalPhotos.net

Brian’s Grilled Steak

Serves 4_BuBBy_ @ flickr.com
Prep time: 5 minutes; cooking time: 10-to-20 minutes
Ingredients

  • 4 Kansas City or New York Strip Steaks—at least 1-inch thick
  • Seasoned salt
  • Montreal steak seasoning® (can substitute your favorite brand)
  • 2 Tbsps. olive oil
  • 1 cup Gorgonzola cheese, crumbled (can substitute blue cheese)
  • Sautéed mushrooms (recipe below)

Directions

  1. Preheat grill.
  2. Set out meat for ½ hour to bring to room temperature.
  3. Coat w/olive oil.
  4. Lightly season both sides w/seasoned salt (1/2 tsp. per strip).
  5. Grill on high heat; 3-to-5 minutes per side for medium rare.
  6. Remove from heat; rest for 5-to-10 minutes on plate.
  7. Season one side of steak w/Montreal steak seasoning; sprinkle cheese on top.
  8. Spoon sautéed mushrooms over cheese; serve.

*Photo courtesy: _BuBBy_ @ flickr.com

———————————————–
Sautéed Mushrooms
Ingredients

  • 3 Tbsps. butter
  • 1 to 2 cups baby portabella mushrooms
  • 2 tsps. garlic, minced
  • 1/3 cup onions, diced

Directions

  1. Melt butter in large skillet over medium-high heat.
  2. Sauté mushrooms, garlic, onions in skillet until mushrooms are tender, onions are translucent (about 10 minutes).

Chef Tee’s Pepper Jack Cheese Burger Topped w/Jalapeno Relish

Serves 4 to 6Pepper Jack Cheese Burger
Prep time: 5-to-10 minutes: cooking time: 10 minutes
Ingredients

  • 2 lbs. ground beef (80 % meat, 20% fat)
  • 1 cup onion, chopped
  • 2 Tbsps. mint, chopped
  • 1 Tbsp. favorite hot sauce
  • Salt & Pepper to taste
  • Challah bread slices or hamburger buns
  • Garnishes — mild pepper jack cheese, jalapeno relish

Directions

  1. Preheat grill to medium.
  2. In large bowl, use hands to mix all ingredients except buns, garnishes.
  3. Form 10-to-12 same size meatballs; flatten each into ¼ -inch size patties; season both sides w/Salt & Pepper.
  4. Put patties on hot grill; cook about 5 minutes on each side for medium well (or to desired doneness).
  5. Serve on bread w/pepper jack cheese, relish or favorite condiments.

*Note: If you don’t want to grill the burgers, you can cook them on the stove over medium-high heat in a pan coated with oil.

 

Brian’s Blue Cheese Burger

Serves 4 to 6S n p logo
Prep time: 1o minutes; cooking time: 10-to-15 minutes
Ingredients

  • 2 lbs. ground beef (80 % meat, 20% fat)
  • 1 egg
  • 1 tsp. Worcestershire sauce
  • ½ medium onion, finely diced
  • 2 Tbsps. favorite barbecue sauce
  • 1 tsp. salt
  • 1 tsp. pepper
  • ¼ cup bread crumbs
  • ½-to-1 cup blue cheese, crumbled (can substitute Gorgonzola)
  • 4-to-6 Kaiser rolls

Directions

  1. Preheat grill to high.
  2. In large bowl, use hands to mix all ingredients except buns, cheese.
  3. Form 10-to-12 same size meatballs; flatten each into ¼ -inch size patties.
  4. Spoon about 2 Tbsps. cheese in center of one patty; top w/another patty; use fingers to pinch patties together, sealing burger.
  5. Repeat step 4 until all burgers are formed; put on grill.
  6. Put patties on hot grill.
  7. Cook about 5 minutes on each side for medium well (or until desired doneness).
  8. Serve on roll with favorite condiments.

*Note: If you don’t want to grill the burgers, you can cook them on the stove over medium-high heat in a pan coated with oil.

 

Chef Tee’s Nine-Dollar Hot Dog

Serves 4 to 6hotdog
Ingredients

  • 6 hot dogs
  • 6 buns

Condiments listed below

  • Whole grain mustard (buy at store)
  • Orange Dijon mustard (buy at store)
  • Mango chutney (buy at store)
  • Red wine onions (recipe — mix a cup of sliced onions w/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)
  • Spicy tomato (recipe — mix a cup of diced tomatoes w/hot sauce and chopped cilantro to taste)
  • Tomatillo pickles (mix a cup of tomatillos or cucumbers thinly sliced w/a few Tbsps. white wine vinegar, Salt & Pepper to taste.)
  • Pickled garlic (buy at store)
  • Kim chi (buy at store)
  • Pineapple salsa (buy at store)

Directions

  1. Assemble hot dog in bun with condiments and enjoy!

*Photo courtesy: Kstudiogallery.com

 

Brian’s Cheer-rific Chili

Serves 4 to 6
Prep time: 5 minutes; cooking time: 30 minutes

Ingredients

  • 2 lbs. ground beef or turkey, crumbled
  • 1 medium onion, chopped
  • 2 garlic cloves, diced
  • 2 (14.5 oz.) cans diced tomatoes
  • 1 (14.5 oz.) can black beans
  • 1 (14.5 oz.) can black eyed peas
  • 1 (14.5 oz.) can dark red kidney beans
  • ½ Tbsp. (or to taste) chili powder
  • ¼ Tbsp. (or to taste) celery salt
  • ½ Tbsp. (or to taste) cumin
  • 1 Tbsp. (or to taste) smoked paprika
  • 1 chipotle pepper in adobo sauce, diced (can substitute 1 tsp. chipotle powder)
  • 1 jalapeño pepper, diced and seeds removed (optional, add if want spicy)
  • 1 Tbsp. (or to taste) cayenne pepper (optional, add if want spicy)
  • Garnishes—cilantro, sour cream, Pavino or favorite shredded cheese, chopped onions
  • Cornbread

Directions

  1. Brown meat in large skillet over medium-high heat; remove meat from skillet; use colander or strainer to drain off fat; set aside.
  2. Discard most of meat oil/drippings, but keep about 2 Tbsps. in skillet.
  3. Add half chopped onions, garlic to skillet w/meat drippings; cook over medium-high heat until onions are soft (not mushy, translucent.
  4. In large stock pot, add meat, onion/garlic mixture, beans, tomatoes, spices, peppers; bring to boil; lower heat to medium low; simmer for about 20 minutes.
  5. Garnish; serve w/cornbread.

Brian’s Bratwurst Nacho Ring

FotorCreatedServes 4 to 6
Prep time: 10-to-15 minutes; cooking time: 20-to-25 minutes
Ingredients

  • 2 tubes (8 oz. each) refrigerated crescent rolls
  • 1 ½ lbs. bratwurst; remove meat from casings
  • ½ Tbsp. smoked paprika (or to taste)
  • ¼ tsp. chili powder (or to taste)
  • ½ -to- 1 cup pepper jack cheese, shredded
  • Garnishes — nacho chips, shredded cheddar cheese, sour cream, diced onions, smoked paprika, chopped parsley

Directions

  1. Preheat oven to 375° F.
  2. In large skillet, add bratwurst meat, ½ Tbsp. paprika, chili powder; cook until done; drain meat; set aside.
  3. Carefully separate crescent triangles; arrange triangles in a circle on large greased baking sheet w/narrow ends of triangles pointing out, wide ends overlapping in center (should look like sun w/hollow center).
  4. Spoon cooked meat evenly onto widest end of each triangle.
  5. Fold triangle points over meat filling, tuck under wide ends (meat will be visible).
  6. Sprinkle pepper jack cheese, little paprika on top crescent ring.
  7. Bake uncovered for 15-to-20 minutes or until golden brown; fill center of ring w/nacho chips topped w/any leftover meat, shredded cheddar cheese, rest of pepper jack cheese for last 5 minutes of baking.
  8. Remove ring from oven; garnish filling w/more cheese, sour cream, onions, paprika, parsley.

 

Chef Tee’s Lamb & Beef Sliders

Serves 4 to 6
Prep time: 5-to-10 minutes; cooking time: 5-to-10 minutes
Ingredients

  • ½ lb. ground lamb
  • ½ 1b. ground beef (85/15 pkg.)
  • ½ Tbsp. favorite seasoned salt (or to taste)
  • 1 tsp. smoked paprika (or to taste)
  • Brioche bread slices or hamburger buns
  • Garnishes — bacon bits, diced peppadew peppers, relish, marinated butter beans

Directions

  1. In large bowl, use hands to mix all ingredients except buns, garnishes.
  2. Form 10-to-12 same size meatballs; flatten each into ¼ -inch size patties.
  3. Put patties on hot grill or in large skillet w/ ¼ cup canola oil; cook about 5 minutes on each side for medium well (or to desired doneness).
  4. Serve on bread w/garnishes, favorite condiments.