Brian’s Homemade Turkey Burger Toppings

Serves 4 to 6Guac ingredients in bowl
Prep time: 5 minutes; cooking time: 5-to-10 minutes

Ingredients

  • 6 turkey burgers, grilled or broiled
  • 6 buns
  • Kick Butt Condiments
    1. Spinach Salad (recipe – in medium bowl, add 1-to-2 cups of spinach, 1-to-2 Tbsps. feta cheese crumbles, 2 Tbsps. balsamic vinaigrette or enough to coat greens, Salt & Pepper to taste; toss)
    2. Guacamole w/Bacon (recipe – 2 avocados, halved, seeded, peeled, sliced, smashed, 2 large plum tomatoes, finely diced, 2 garlic cloves, finely diced, 1 small onion, finely diced, ½ Tbsp. lime juice, Salt & Pepper to taste, 1-to-2 Tbsps. crispy bacon pieces; combine ingredients)

Directions

  • Assemble burgers with condiments and enjoy!

Kick-Butt Burger Toppings On Fox 5

Salt & Pepper Chefs’ Brian Reeve and Chef “Tee” Terrell Danley make kick-butt burger toppings for National Hamburger Month with Fox 5 DC’s Erin Como.

On the menu: (1) Brian’s Spinach Salad and Guacamole w/Bacon; (2) Chef Tee’s Red Wine Onions and Pickled Garlic.

 

 

Beer – Spiced Recipes On GMW

Salt & Pepper Chefs’s Brian Reeve and Chef “Tee” Terrell Danley spiced things up on Good Morning Washington with NewsChannel 8’s Veronica Johnson and Adrianna Hopkins.  Beer recipes were on the menu for National Beer Day.

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

Brian’s Scallops Wrapped in Bacon

S n p logoServes 2 to 4
Prep time: 5 minutes; cooking time: about 10 minutes
Ingredients

  • 8-to-10 large scallops (about a pound)
  • 8-to-10 slices of bacon (cooked, but not crispy)
  • Salt & Pepper
  • 2 Tbsps. butter

Directions

  1. Rinse scallops in cold water; pat dry w/paper towels.
  2. Season both sides w/Salt & Pepper.
  3. Melt butter in large skillet over medium-high heat.
  4. Cook scallops in batches so you don’t crowd pan (about 3-to-5 minutes per side).
  5. When done, wrap a slice of bacon around a scallop, then secure bacon with a skewer or toothpick. Repeat this step for rest of the scallops.

Tailgate Grub on WUSA 9 Great Day Washington!

ScreenshotSalt & Pepper Chefs’ Brian Reeve and Chef “Tee” Terrell had a blast grilling outside with host Andi Hauser.  On the menu: Jamaican Jerk Chicken, Sweet Potato Mango Salad and Pork Belly Burnt Ends.

Click below to watch the segments.

Brian’s Bacon/Pork Belly Burnt Ends

Pork Belly Burnt endsServes 6 to 8
Prep time: 10-to-15 minutes; cooking time: 3 ½ – to – 4 hours
Ingredients

  • 1 (4-to-8 lbs.) pkg. pork belly, skin removed, cut into 1 ½ x 1 ½ inch pieces
  • Favorite BBQ rub (½ cup or enough to coat meat)
  • 1 stick unsalted butter, sliced
  • ½ cup brown sugar
  • ¼ cup honey (can substitute agave nectar)
  • Pork belly sauce (link)

Directions

  1. Season all sides of pork cubes w/rub.
  2. Arrange cubes on full-size cooling rack; put rack on grill/smoking grate
  3. Smoke, grill or cook pork in slow cooker. Directions for all three cooking options below: 

Smoker

  • Heat smoker to 225° F to 250° F. (Use Applewood for smoke).
  • Smoke pork belly for 2-to-2 ½ hours.

Grill

  • Heat to 250° F to 275° F. (Add 2 medium / large chunks of Apple Wood for smoke or use a smoke box.)
  • Grill pork belly, covered over indirect heat for 2-to-2 ½ hours.

Slow cooker

  • Cook 6 – to – 8 hours on low (or 2-to-4 hours on high).
  • Heat grill to about 300° F.
  • Put cooked chunks on cookie cooling racks that are on grill grates (this helps keep smaller chunks from falling through.)
  • Grill chunks, covered, for 4-to-5 minutes to get some smoke, char marks, and to crisp fat.
  • Flip chunks, grill another 4-to-5 minutes, per side.
  1. In deep aluminum pan, add cooked pork belly chunks; top with brown sugar, honey; put butter slices between chunks; cover w/aluminum foil; return to grill or smoker or oven preheated to 250° F for 1 ½ hours (or until pieces are tender).
  1. While pork chunks are cooking, make pork belly sauce. Add BBQ sauce, apple juice, jelly, onion, hot sauce to medium saucepan; simmer, covered, over medium heat until sauce consistency; set aside.
  1. After pork has cooked again, remove liquid from aluminum pan; add pork belly sauce; gently toss to coat each piece; return to preferred cooking method for 5-to-10 minutes (or until sauce sets); serve.

 

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 Fish Tacos w/Corn Salsa & Chipotle Mayo

Fish tacos corn salsa n aioli sauce (2)Serves 4 to 6
Prep time: 10 minutes; cooking time: 10- to-15 minutes

Ingredients

  • 4-to-6 tilapia fillets
  • A little olive or vegetable oil (just enough to coat pan)
  • Salt & Pepper to taste
  • Southwest seasoning
  • 8, 6-inch flour tortillas, heated
  • Garnishes – cilantro, lettuce, grilled corn kernels, salsa, chipotle mayo (1/2 cup mayo mixed w/little lemon juice & chipotle chili powder to taste)

Directions

  • Heat oil in medium, nonstick skillet over medium-high heat.
  • Pat fish dry; season fish w/Salt & Pepper, Southwest seasoning; put in hot skillet; cook about 2-to-3 minutes per side (or until golden brown); remove from skillet.
  • Assemble tacos in following layers:
      • 1st layer – tortilla
      • 2nd layer – tilapia fillet
      • 3rd layer – garnishes

*Note: You can grill the fish, instead of fry it.

Celebrating Moms On Fox 5 DC

Home Chef Brian Reeve and Chef “Tee” Terrell Danley on Good Day DC with special guest, Chef Tee’s wife, Portia. SNP Chefs celebrated moms by making their wives favorite dishes (Mussels & Linguine and Shrimp & Grits. (Programming note – Brian’s wife wasn’t there because she was tending to her sick mom.