Brian’s Pear & Apple Chutney

S n p logoMakes 3-to-4 cups
Prep time: 5 minutes; cooking time: 10-to-15 minutes

Ingredients

  • 2 Tbsps. vegetable oil
  • 2 large onions, diced
  • 2 serrano chili peppers (use less for mild flavor; more for really spicy)
  • 1 Tbsp. ginger, diced
  • 2 firm, ripe pears (your favorite variety), cored, peeled, diced
  • 2 Granny Smith apples, cored, peeled, diced
  • ½ cup brown sugar (or to taste)
  • 2 Tbsps. agave nectar
  • ¼ cup dried cranberries (optional)
  • ¼ tsp. all spice
  • 1 Tbsp. lemon juice
  • Salt
  • Dash of nutmeg

Directions

    1. In large skillet, heat oil over medium-high heat.
    2. Add onions, peppers, ginger; cook until onions are translucent.
    3. Add pears, apples, sugar, syrup, all spice, lemon juice, cranberries; stir until sugar dissolves.
    4. Salt to taste.
    5. Reduce heat to simmer; add nutmeg; cook until pears, apples are soft, not mushy (about 10 minutes).
    6. Serve with chicken, turkey or pork.

Apples For Fall On GMW

Salt & Pepper Chefs’s Brian Reeve and Chef “Tee” Terrell Danley make simple and delicious apple recipes with Good Morning Washington host Veronica Johnson.  On the menu:

Chef Tee’s Baby Arugula & Apple Salad

S n p logoIngredients

  • Juice from 1 lemon
  • 1/3 cup extra virgin olive oil
  • Salt & Pepper to taste
  • 1 tsp. basil, chopped
  • 2 cups baby arugula
  • ¼ cup gala apple w/skin, chopped

Directions

  1. In large bowl, combine ingredients until greens are coated.

Brian’s Pork Chops and Pears

S n p logoServes 2 to 4
Ingredients

  • 4 to 6 boneless pork chops, 2-inches thick
  • Garlic and rosemary olive oil
  • Salt & Pepper
  • 2 cups Bosc pears, peeled, cube
  • Small shallot, diced
  • ¼ tsp. cinnamon
  • 1 Tbsp. (or to taste) favorite honey (recommend ginger)

Directions

    1. Rub oil on chops until meat is lightly coated on both sides; season w/Salt & Pepper.
    2. Heat large non-stick skillet over medium-high heat; place chops in pan.
    3. Cook uncovered for 4-to-5 minutes; turn meat to cook on other side; add 1 cup pears.
    4. Cook covered for another 4-to-5 minutes or until meat is done; remove chops.
    5. Add remaining pears, shallots, honey, cinnamon to skillet; cook covered until pears are tender (about 5 minutes).
    6. Serve chops w/cooked pears.

Brian’s Pork Chops and Apples

S n p logoServes 2 to 4
Prep time: 5-to-10 minutes; cooking time: 15-to-20 minutes

Ingredients

  • 4-to-6 boneless pork chops, 2-inches thick
  • Garlic and rosemary olive oil (can substitute your favorite olive oil blend)
  • Salt & Pepper
  • 2 cups cubed Nittany and/or Sun Crisp apples w/skin (can substitute your favorite firm apple)
  • Small shallot, diced
  • ¼ tsp. cinnamon
  • 1 Tbsp. ginger honey

Directions

  1. Rub oil on chops until meat is lightly coated on both sides; season with salt and pepper.
  2. Heat large non-stick skillet over medium-high heat; place chops in pan.
  3. Cook uncovered for 4-to-5 minutes; turn meat to cook on other side and add 1 cup apples.
  4. Cook covered for another 4-to-5 minutes or until meat is done; remove chops.
  5. Add remaining apples, shallots, honey and cinnamon to skillet; cook covered until apples are tender (about 5 minutes).
  6. Serve chops with cooked apples.

Chef Tee’s Chicken Sausage and Apple Soup

Serves 4 to 6S n p logo
Prep time: 5 minutes; cooking time: 10- to-15 minutes
Ingredients

  • ¼ cup vegetable oil
  • 2 chicken and apple sausage links, cut into ½ -inch slices
  • ½ cup onions, thinly sliced
  • 1 quart chicken stock
  • 1 cup smoked turkey breast, diced, skin removed
  • 1 cup apples, diced with skin
  • 1 cup green onions, thinly sliced

Directions

  1. In large pot, heat oil over medium-high heat.
  2. Add sausage slices; cook until light brown on both sides (about 5 minutes).
  3. Add onions; cook a few minutes.
  4. Add stock; bring to a low boil; cook for 5-to-10 minutes.
  5. Use spoon to skim scum off top of soup while boiling; discard scum.
  6. In soup bowl, add 1 Tbsp. turkey, 1 Tbsp. apples, 1 Tbsp. green onions.
  7. Pour soup on top of turkey, apples, onions.
  8. Repeat steps 6, 7 for remaining soup.
  9. Serve.

Chef Tee’s Fennel, Apples & Red Bliss Potatoes

S n p logoPrep time: 10 minutes; cooking time: 10-to-15 minutes
Ingredients

  • 1 cup fennel, thinly sliced
  • 2 Tbsps. vegetable oil
  • ½ cup white onions, sliced
  • 1 Tbsp. garlic, diced
  • 2 medium Red Bliss potatoes, cut into ¼-inch slices
  • 1 medium Granny Smith apple, cored, sliced w/skin
  • ¼ cup sherry
  • 1 cup chicken broth
  • ¼ cup sherry
  • Salt & Pepper

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. Add fennel, onions, garlic; cook until onions start turning light brown (about 5 minutes).
  3. Add apples; deglaze* pan w/sherry.
  4. Add chicken broth; cook until potatoes are tender.

*Deglaze — adding stock, wine or another liquid to a pan to loosen food particles that are stuck at the bottom of pan.

Chef Tee’s Poached Chicken Salad w/Apples & Candied Cashews

S n p logoServes 4
Prep time — 10 minutes; no cooking time
Ingredients

  • 3 lbs. Chef Tee’s Poached Chicken, cut into 1-inch chunks
  • ½ cup Chef Tee’s Candied Cashews
  • 1 celery rib, diced
  • 2 Tbsps. yellow onion, diced
  • ¼ cup green onions, thinly sliced
  • 1 medium apple, cored, sliced with skin
  • Salt & Pepper to taste
  • 1 Tbsp. tarragon, chopped
  • 1 Tbsp. parsley, chopped
  • ½ cup mayonnaise
  • ¼ cup Dijon mustard

Directions

    1. In large bowl, combine ingredients until chicken is well coated.
    2. Eat immediately or refrigerate for later use.

Chef Tee’s Ginger Apples A La Mode

Serves 2 to 4S n p logo
Prep time: 5 minutes; cooking time: 5 minutes
Ingredients

  • 2 large Fuji apples, peeled, cored, diced into ¼-inch cubes
  • 4 Tbsps. butter
  • ½ cup brown sugar
  • 2 Tbsps. crystallized ginger, thinly sliced
  • Pinch of salt
  • Vanilla ice cream (or substitute your favorite flavor)

Directions

  • Add butter to cold large skillet; heat pan to medium high.
  • Add sugar; when butter is melted, mixture looks like bubbling caramel, add apples, salt, ginger.
  • Cook until sugar crystals dissolve; remove from heat; spoon a few large spoonfuls over a scoop or two of ice cream.

 

Chef Tee’s Chicken Cutlets with Apples

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

  • 4 skinless, boneless chicken breasts
  • Salt & Pepper to taste
  • 2 Tbsps. vegetable oil
  • 1 cup flour
  • ½ cup onions, sliced
  • 1 Tbsp. garlic, diced
  • 1 Tbsp. ginger, diced
  • ¼ cup sherry
  • ¼ cup Marsala wine
  • ½ cup chicken broth
  • ½ cup apple juice
  • 1 Granny Smith apple, cored, peeled, cut into ½ -inch slices
  • 2 Tbsps. butter (optional)
  • 1 Tbsps. parsley, chopped

Directions

  1. Butterfly chicken breast half by inserting knife into thickest part of breast; slice into breast until knife reaches middle; remove knife; now open breast like a book (if breast doesn’t lay flat, cut inside of breast slightly so it does).
  2. Repeat step 1 for rest of chicken breasts.
  3. In large skillet, heat oil over medium-high heat.
  4. Put flour in large shallow bowl.
  5. Season cutlets w/Salt & Pepper; dredge cutlets in flour; gently lay coated cutlets in heated skillet.
  6. Cook until golden brown on both sides (about 3 minutes per side).
  7. Remove chicken; set aside.
  8. Add onions, garlic, ginger to skillet w/pan drippings; sauté a few minutes; return chicken to skillet.
  9. Pour sherry into skillet w/chicken, onion, garlic, ginger; bring to a boil while scraping, dissolving all brown flavor bits from skillet bottom.
  10. Add Marsala wine; bring to a boil; cook until liquid in skillet reduces by half (about 5 minutes).
  11. Stir in chicken broth, apple juice.
  12. Add apple slices; stir in butter, parsley; simmer over medium-low heat until apples are tender (about 5 minutes).