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.

Chef Chef Tee’s Grilled Jamaican Jerk Chicken

Jerk chicken on grill close upServes 4 to 6
Prep time: 3-to-8 hours; cooking time: 10-to-15 minutes
Ingredients

  • 6-to-8 boneless skinless chicken thighs, boneless, skinless (can substitute 4-to-6 chicken breasts, boneless, skinless)
  • 5 Tbsps. vegetable or canola oil
  • 5-to-6 Tbsps. fresh lime juice (that’s about 4 limes)
  • 2 green onions, roughly chopped
  • 1 Tbsp. wet Jerk seasoning
  • 4 Tbsps. garlic, minced
  • 1 Tbsp. fresh thyme, finely chopped
  • ½ tsp. ground ginger
  • 1 Tbsp. brown sugar
  • Salt & Pepper to taste
  • Optional garnish — cilantro, chopped
  • Roasted Sweet Potato Mango Salad

Directions

  1. In medium bowl, combine oil, lime juice, onions, jerk seasoning, garlic, thyme, ginger, brown sugar until well blended.
  2. Reserve ¼ cup of mixture in small bowl; cover and refrigerate; transfer remaining mixture into a large resealable bag; add chicken, seal bag’ chill for 3-to-8 hours.
  3. Grease, preheat grill.
  4. Remove chicken from bag; throw away bag, rest of marinade.
  5. Grill chicken (about 5-to-6 minutes on each side).
  6. Brush reserved sauce over chicken; and grill 2-to-3 minutes longer on each side until cooked through (if cooking large chicken breasts, may need to grill longer).
  7. Seasoning w/Salt & Pepper to taste.
  8. Garnish w/chopped cilantro;
  9. Serve w/Chef Tee’s Roasted Sweet Potato Mango Salad

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.

 

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.

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.

Chef Tee’s Grilled Vegetable Medley

Grilled potatoes n green beansServes 4 to 6
Prep time: 5 minutes
Cooking time: 5-to-10 minutes

Ingredients

  • 2 bell peppers (suggest one red, one yellow), cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 1 bunch asparagus, ends removed
  • 1 lb. red bliss potatoes
  • ¼ to ½ cup olive oil
  • Salt & Pepper to taste

Directions

  1. Heat grill to medium high.
  2. In medium pot, boil potatoes in salted water for 5 minutes until partially done; drain; cool slightly; cut in halves.
  3. In large bowl, add partially cooked potatoes, rest of ingredients; toss until all are coated w/oil.
  4. Put vegetables, potatoes on grill; cook until tender; remove; roughly chop; serve.

Chef Tee’s Grilled Steak

Grilled steak (2)Prep time: 5 minutes
Cooking time: about 10 minutes

Ingredients 

  • 4, (12-to-14 ounces) New York Strip Steak, angus or prime
  • 2 Tbsps. canola oil
  • 2 Tbsps. Montreal seasoning salt
  • 3 ounces melted butter
  • 2 Tbsps. Montreal steak seasoning

Directions

  1. Pre-heat grill.
  2. Set out meat for ½ hour to bring to room temperature
  3. Coat steaks with oil; season with seasoning salt.
  4. Put steaks on hot grill; cook to desired doneness (3-to-5 minutes per side for medium rare).
  5. Allow steak to sit for five minutes.
  6. Drizzle butter over steak.
  7. Sprinkle Montreal steak seasoning over meat.

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.

Chef Tee’s Peach Glazed Buffalo Wings

T peach glazed wingsServes 2 to 4
Prep time: 5-to-10 minutes; cooking time: 20 minutes

Ingredients

  • 2 lbs. party chicken wings (aka wings and dings)
  • 2 Tbsps. vegetable oil
  • 2 Tbsps. seasoned salt
  • 2 cups favorite hot sauce (I recommend sweet chili sauce)
  • 1 cup peach preserves
  • 2 Tbsps. water
  • ¼ cup red onions, diced
  • 2 Tbsps. cilantro, roughly chopped

Directions

  1. Preheat oven to 500° F.
  2. Remove chicken from package; rinse wings and dings in sink w/cold water.
  3. Pat chicken dry w/paper towel.
  4. In large bowl, combine wings, dings, oil, salt.
  5. Spread out chicken pieces on large cookie sheet (make sure wings and dings don’t touch).
  6. Bake chicken uncovered for 10 minutes or until golden brown.
  7. Remove chicken from oven; use tongs to turn meat over; continue cooking for 10 more minutes to brown other side.
  8. Remove chicken from oven; drain off excess fat; put wings and dings in large bowl; set aside.
  9. In small bowl, whisk together hot sauce, preserves, water, onions and cilantro; pour over wings; toss; serve.