Holiday Leftovers on Fox 5

Home Chef Brian Reeve and Chef “Tee” Terrell Danley show you how to turn holiday leftovers into next day brunch on WTTG Fox 5.  Menu:

Belfort Recliners


Home Chef Brian Reeve and Chef “Tee” Terrell Danley test out Belfort recliners on Great Day Washington.

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Tailgate Party on GDW

GDW liveHome Chef Brian Reeve and Chef “Tee” Terrell Danley on Great Day Washington.

On the menu: BBQ ribs and Italian sausage and peppers sub with craft beer for tailgate party.

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BBQ Tips on WTTG Fox 5

SnP with Dylan n anchor Wisdom MartinHome Chef Brian Reeve and Chef “Tee” Terrell Danley sharing summer bbq tips on Fox  5 in Washington, D.C.

Brian’s son Dylan helped man the grill.

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Game Day Grub Makeover on WTTG Fox 5

SnP on WTTG Fox 5Home Chef Brian Reeve and Chef “Tee” Terrell Danley put a different spin on Buffalo Wings for the Super Bowl.  On the menu — Buffalo Chicken Sandwich and Buffalo Shrimp.

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Gas vs. Charcoal

Grilling Tools Tips

Grill Cleaning Tips

Brian and Tee Preview Grilled Salmon Dishes

Chef Tee’s Grilled Salmon

Serves 2 to 4

  • 4 (6 ounce) salmon fillets w/skin
  • ¼ cup mandarin orange, lime and poppy seed vinaigrette (if you can’t find this, use any Asian marinade w/ginger)
  • Salt & Pepper to taste

Salad garnish

  • 1 cup cilantro leaves
  • ¼ cup scallions, chopped
  • 1 small can (about ½ cup) mandarin oranges in their own juice
  • ½ red bell pepper thinly sliced
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. vinaigrette used in salmon recipe


  1. Preheat clean grill to high.
  2. In shallow dish, coat salmon fillets w/vinaigrette; set aside.
  3. In medium bowl, add salad garnish ingredients; toss together; set aside.
  4. Rub grill with oiled rag to prevent salmon from sticking.
  5. Season both sides of salmon w/Salt & Pepper.
  6. Place salmon on grill skin side down; cook for about 3 minutes.
  7. Carefully turn salmon over; cook about 5 minutes or until desired doneness.
  8. Transfer salmon to platter; top w/ salad garnish; serve.