Brian’s Oyster Stew

Serves 6 to 8
Prep time: 10 minutes; cooking time: 30 minutes


  • 4 medium potatoes, cleaned, cut into 1-inch chunks
  • 16 oz. fresh shucked oysters
  • 1b. Andouille pork sausage, removed from casings, crumbled
  • 4 cloves garlic, diced
  • Salt & Pepper to taste
  • Garnishes — chopped  parsley, hot sauce


  1. In large pot of boiling salted water, add potatoes; cook until potatoes are tender enough to mash; drain; mash potatoes; season w/Salt & Pepper; set aside.
  2. In large skillet, add sausage, 1 clove diced garlic; cook over medium high heat until sausage is done (about 5-to-10 minutes); set aside.
  3. In medium pot, add oysters w/liquid, remaining garlic, Salt & Pepper; bring to a boil; add cooked sausage; lower heat to medium, cook until oysters done (about 5 minutes).
  4. Spoon Oyster Stew over mashed potatoes; garnish w/parsley, hot sauce.
  5. Enjoy!

Chef Tee’s Open-Faced Bacon, Lettuce & Tomato Sandwich

Serves 4 to 6Open face chicken sandwich
Prep time: 5 minutes; cooking time: 5-to-10 minutes

  • 4-to-6 slices bacon, cooked
  • 1 (1lb.) challah bread loaf, cut into ¼ -inch slices, toasted
  • Sweet potato greens
  • 4-to-6 tomato slices
  • Chipotle Mayonnaise (see recipe below)


  1. Assemble sandwiches; enjoy!
    1st layer — slice of challah bread
    2nd layer — 1-to-2 Tbsps. Chipotle Mayo
    3rd layer — 1-to-2 bacon slices
    4th layer — sweet potato greens
    7th layer — tomato slice

Chef Tee’s Chipotle Mayonnaise
Makes about 2 cups
Prep time: 5 minutes; no cooking time

  • 1 cup mayonnaise
  • 1 tsp. (or to taste) chipotle pepper in adobo sauce, diced (can substitute chipotle powder)
  • 1 tsp. water (optional)


  1. In medium bowl, mix together ingredients.
  2. Serve on burger or sandwich.

Brian’s Turkey Melt w/Bacon

Serves 4 to 6
Prep time: 5-to-10 minutes; cooking time: 10-to-15 minutes

  • 8-to-12 sourdough bread slices
  • Bacon grease (can substitute melted butter)
  • Goat Gouda cheese, thinly sliced
  • Maple Leaf Apple Smoked Gouda cheese, thinly sliced
  • Crispy bacon strips
  • Koch’s smoked turkey breast, thinly sliced
  • Tomato, thinly sliced
  • Granny Smith apple, cored, thinly sliced


  1. Heat large nonstick skillet over medium-low.
  2. Spread thin layer of bacon grease on a slice of bread; put bread greased side down in skillet, then layer following ingredients on top…
    1st layer –1-to-2 Goat Gouda cheese slices
    2nd layer –1-to-2 turkey slices
    3rd layer — 1-to-2 apple slices
    4th layer — 1-to-2 Maple Leaf Apple Smoked Gouda cheese slices
    5th layer — 1-to-2 bacon strips
    6th layer — 1-to-2 tomato slices
    7th layer — 1 slice of bread topped w/thin layer of bacon grease
  3. Cook covered until bottom layer of bread is toasted on outside (about 5 minutes).
  4. Carefully flip sandwich; cook covered until new bottom layer of bread is toasted (about 5 minutes); remove from skillet.
  5. Repeat steps 2 thru 4 to make 4-to-6 sandwiches.
  6. Enjoy!


Chef Tee’s Cheese Tortellini, Swiss Chard & Bacon

Serves 4 to 6
Prep time: 5 minutes; cooking time: 10-to-15 minutes

  • 3 bunches Swiss chard, stems thinly sliced, leaves cut into 1-inch pieces
  • ½ cup white onions, chopped
  • ½ cup bacon pieces
  • 1 cup butternut squash, diced (optional)
  • Salt & Pepper to taste
  • Extra virgin olive oil
  • 3-to-4 cups cheese tortellini (follow cooking directions on pkg.)
  • Pumpkin Pasta Sauce (available at Whole Foods) — heat before serving; add a few Tbsps. water if too thick


  1. Heat large skillet over medium-high heat; add bacon; cook a few minutes to produce bacon grease; add onions, squash, Swiss chard stems; cook until bacon is done, stems, onions, squash tender (about 5-to-10 minutes).
  2. Add Swiss chard leaves; carefully stir ingredients; cook until leaves start to wilt.
  3. Season w/Salt & Pepper (if needed).
  4. Carefully stir in tortellini; drizzle olive oil on top; turn off heat.
  5. Transfer to serving dish; serve w/pumpkin pasta sauce.


Chef Tee’s Butternut Squash Risotto w/Bacon

Serves 4 to 6
Prep time: 5 minutes; cooking time: 25-to-30 minutes

  • 2 Tbsps. canola oil
  • ¼ cup shallots, sliced
  • 1 ½ cups butternut squash, diced
  • 1 ½ cups Arborio rice
  • 4-to-5 cups chicken or favorite stock (can substitute water)
  • Salt & Pepper to taste
  • 1 Tbsp. parsley, roughly chopped
  • Garnish — shredded Parmesan cheese, crispy bacon pieces


  1. In large skillet, heat oil over medium heat; add shallots, squash; cook until starts to sizzle; stir in rice.
  2. Carefully stir in 1 cup stock; cook over medium-high heat while constantly stirring until liquid is nearly absorbed.
  3. Carefully stir in 1 cup stock; lower heat to simmer; cook while stirring frequently until liquid is nearly absorbed.
  4. Salt & Pepper to taste; repeat step 3 as many times as necessary until rice is creamy, tender (not mushy, rice should have a bit of a bite); remove from heat.
  5. Stir in parsley; garnish w/cheese, bacon.


Brian’s Bratwurst Nacho Ring

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

  • 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


  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.