Brian’s Grilled Tomato, Corn & Greens Salad

Grilled corn saladServes 6 to 8
Prep time: 10 minutes; no cooking time

Ingredients

  • 2 cups grilled assorted heirloom tomatoes, seeds removed, roughly sliced
  • 2 cups assorted heirloom tomatoes, seeds removed, roughly sliced
  • 1 cup grilled corn kernels
  • ½ yellow onion, chopped
  • 2-to-3 bunches mixed greens
  • 4 cups spinach
  • 1 cup radicchio, grilled and roughly chopped (optional)
  • ¼ cup mint, roughly chopped
  • ½ cup olive oil
  • ¼ cup sparkling wine vinegar
  • Salt & Pepper to taste

Directions

    1. In small bowl, whisk together oil, vinegar, Salt & Pepper; set aside.
    2. In large bowl, add rest ingredients, half vinegar mixture; toss until ingredients are lightly coated w/mixture (add more liquid if necessary).

Heart-Healthy Soups on Fox 5

Salt & Pepper Chefs’ Brian Reeve and Chef “Tee” Terrell Danley make heart-healthy soups with Fox 5’s Erin Como.  Erin said this was one of her favorite cooking segments!

On the menu: Brian’s Grilled Chicken Tortilla Soup and Chef Tee’s Oodles of Noodles w/Shrimp

Chef Tee’s Oodles of Noodles with Shrimp

Oodles n Noodles best pic (2)Serves 4
Prep time: 25 minutes; cooking time: 30 minutes

Ingredients

  • 3 (3 oz.) pkgs. ramen noodles (discard or save seasoning packets for another time)
  • 3/4 lb. large shrimp w/tails, peeled and deveined
  • 3 Tbsps. vegetable oil
  • 1 medium shallot, chopped
  • 1 medium head Napa cabbage, cut into thin slices
  • ½ red bell pepper, cored, seeded and cut into thin slices
  • 2 tsps. fresh ginger, finely chopped
  • 2 cloves garlic, very finely chopped
  • 1/4 cup chopped tomato
  • 1 tsp. (or to taste) siracha
  • 1 Tbsp. soy sauce
  • 1 Tbsp. freshly squeezed lime juice
  • 5 cups low-sodium chicken broth
  • Salt & Pepper to taste
  • 5-to-6 scallions, roughly chopped
  • 1/3 cup cilantro, roughly chopped

Directions

  1. Bring large pot of salted water to a boil over medium-high heat; add ramen noodles; cook until tender; drain, rinse w/cool water.
  2. Divide cooked noodles between four serving bowls; set aside.
  3. Heat 1 Tbsp. oil in medium sauté pan over medium-high heat; add shallots; sauté until tender (about 2-to-3 minutes); transfer to small bowl.
  4. Add 1 Tbsp. oil to same sauté pan; add cabbage; sauté until slightly wilted (about 3-to-4) minutes; add red bell pepper, cook for another minute; then transfer mixture to a bowl.
  5. Heat remaining oil in same sauté pan over medium heat; add ginger, garlic; sauté until softened, (about 2 minutes); stir in chopped tomato, siracha, soy sauce, lime juice; add chicken stock; bring to a boil.
  6. Lower heat to simmer broth for about 10 minutes; season to taste w/Salt & Pepper.
  7. Stir in shrimp; cook until light pink (about 2 minutes); add cabbage, bell pepper; cook for another minute; remove pan from the heat; stir in scallions, cilantro.
  8. Divide shrimp, vegetables between 4 noodle bowls; ladle about a cup of broth into each bowl; garnish w/cooked shallots; serve.

Chef Tee’s Roasted Sweet Potato Mango Salad

RSPM Salad (2)

Serves 2 to 4
Prep time: 1-to-2 hours; cooking time: about 20 minutes

Ingredients

  • 4 large sweet potatoes, cut into cubes
  • Cooking spray
  • Salt & Pepper to taste

Dressing

  • 1 lime, juiced
  • 3 Tbsps. olive oil
  • 2 Tbsps. brown sugar
  • Salt & Pepper to taste

Salad

  • 2 large mangoes, peeled, seeded, chopped
  • ¾ cup onion, minced
  • ¾ cup fresh cilantro, chopped
  • 1 large avocado, peeled, pitted, chopped
  • 1 green onion, chopped
  • ½ habanero pepper, seeded, minced

Directions

  1. Preheat oven to 400° F.
  2. Spread sweet potatoes onto baking sheet; spray cooking spray; season w/Salt & Pepper.
  3. Roast potatoes in preheated oven until soft (about 20 minutes).
  4. Transfer roasted potatoes to plate; refrigerate until cooled completely.
  5. In medium bowl, whisk lime juice, olive oil, brown sugar, Salt & Pepper; rest for at least 5 minutes.
  6. In large bowl, mix together chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, habanero pepper.
  7. Drizzle dressing over potato mixture; toss to coat.
  8. Serve w/Chef Tee’s Jerk Chicken.

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 Tee’s Cherry and Baby Greens Salad

S n p logoServes 4 to 6
Prep time: 10 minutes: no cooking time

Ingredients

  • 4 cups baby greens
  • 1 cup cherries, cut in half, seeds removed
  • 1 small red onion, thinly sliced
  • 2 Tbsps. blueberry spice jam (can substitute favorite blueberry jam)
  • 2 Tbsps. red wine vinegar
  • ¼ cup olive oil
  • Salt to taste
  • Garnish—blue or goat cheese

Directions

  1. In large bowl, carefully combine cherries, onions, jam, vinegar, olive oil, salt.
  2. Add greens; toss until greens are coated.
  3. Garnish with cheese; enjoy!

Chef Tee’s Peanut Soup

S n p logoServes 4 to 6
Prep time: 10-to-15 minutes  ; cooking time: 40-to-50 minutes
Ingredients

  • 1 stick (4 ounces) butter
  • 1 small onion, chopped
  • 2 ribs celery, chopped
  • ½ Tbsp. cayenne pepper
  • 3 Tbsps. flour
  • 2 quarts chicken broth (heat this before adding to recipe)
  • 2 cups peanut butter
  • 1 Tbsp. lemon juice
  • Salt to taste
  • A pinch of celery salt
  • Optional garnishes—whole or ground peanuts and chopped cilantro

Directions

  1. In large saucepan, melt butter over medium heat; add celery and onion; sauté for a few minutes until vegetables are tender but not mushy.
  2. Add cayenne pepper, simmer for a few minutes more; stir in flour until blended.
  3. Add hot chicken broth; bring mixture to a boil; reduce heat to medium low to simmer.
  4. Cook for about 30 minutes; stir mixture occasionally, so it doesn’t clump or stick to pan.
  5. Remove from heat; strain soup; throw away solids.
  6. Poor liquid back into saucepan; add peanut butter, lemon juice, salt, celery salt.
  7. Stir frequently over medium heat; cook until soup is heated through with a smooth consistency.
  8. Serve in your favorite bowls.
  9. Garnish with peanuts and chopped cilantro.

Chef Tee’s Grilled Asparagus and Grapefruit Salad

S n p logoServes 4
Prep time: 5-to-10 minutes ; cooking time: 5-to-10 minutes
Ingredients

  • ½ lb. asparagus, stems trimmed, grilled, peeled, room temperature
  • 1 whole grapefruit, peeled, cut in segments
  • ¼ cup shallots, thinly sliced
  • 1 tsp. Dijon mustard
  • ¼ cup honey
  • ½ cup champagne vinegar
  • 1 tsp. salt
  • ½ cup extra virgin olive oil (can substitute favorite oil)

Directions

  1. Carefully peel grapefruit zest (yellow part of peel); thinly slice zest; set aside; peel grapefruit rind (white, tough outer layer of grapefruit) and discard; cut remaining grapefruit into segments; set segments aside.
  2. In medium sauté pan, add vinegar, ½ of shallots, honey, grapefruit zest; cook over medium-high heat until liquid reduces by half (about 5-to-10 minutes).
  3. In blender; add vinegar mixture, rest of shallots, mustard, salt.
  4. Blend on low speed until combined; while blender is still running, add oil in slow, steady stream; set vinaigrette aside.
  5. Arrange 2-to-3 asparagus on salad plate; top with 2-to-3 grapefruit segments; drizzle vinaigrette on top.
  6. Repeat step 5 with rest of ingredients; serve.

 

Chef Tee’s Baby Arugula & Fennel Salad

Makes 3-to-4 cups S n p logo
Prep time: 5 minutes; no cooking time
Ingredients

  • 3-to-4 cups baby arugula
  • ¼ cup fennel bulb, thinly sliced
  • ¼ cup onion, thinly sliced
  • ¼ cup orange bell pepper, thinly sliced
  • ½ cup rice wine vinegar
  • ¼ cup olive oil
  • Salt & Pepper to taste

Directions

  1. In large bowl, whisk together oil, vinegar.
  2. Add rest of ingredients; toss until leaves are lightly coated w/vinaigrette.

Chef Tee’s Cucumber Salad

Makes about 2 cups S n p logo
Prep time: 5 minutes; no cooking time
Ingredients

  • 1 European cucumber
  • 1 cup cilantro, roughly chopped
  • 1 cup parsley, roughly chopped
  • ¼ cup red onion, cut into ¼ -inch slices
  • 1 Tbsp. lemon zest
  • Juice from 1 lemon
  • 1 Tbsp. balsamic vinegar (or to taste)
  • Salt & Pepper to taste

Directions

  1. Cut cucumber in half lengthwise; spoon out seeds; discard seeds; slice cucumber halves into ¼ -inch slices; set aside.
  2. In large bowl, add cucumber slices, rest of ingredients; toss.