SNP Kicks Off Summer On WUSA 9 GDW!

LIVE 1Salt & Pepper Chefs’ Brian Reeve and Chef “Tee” Terrell fire up the grill and kick off summer with host Andi Hauser.  On the menu: grilled steaks, chops and light salads.

Click below to watch the segments.

Note: During the segments, Chef Tee used a designer original cutting board made by Larry Guerin from Four Brothers Woods Company.

Brian’s Grilled Gazpacho

Serves 2 to 4Grilled gazpachio
Prep time: 5 minutes; cooking time: 15-to-20 minutes
Ingredients

  • 2 large tomatoes
  • 1 cucumber, cut in half lengthwise
  • 1 medium red onion, cut in half
  • 1 carrot
  • 1 jalapeño
  • Extra virgin olive oil
  • Salt to taste
  • ¼ cup grilled corn kernels (recipe below)
  • Garnishes—chopped cucumbers, grilled corn kernels

Directions

  1. Coat tomatoes, cucumber halves, onion halves, carrot, jalapeno w/olive oil; put vegetables on hot grill; grill covered until tender (about 15 minutes); cool.
  2. Roughly chop cooled cucumber, tomatoes, onions, jalapeño.
  3. Add corn, chopped ingredients to food processor or blender (use ½ jalapeño if don’t want too spicy).
  4. Pulse to chunky stew-like consistency.
  5. Spoon mixture into shot glasses (can also serve in salad bowls).
  6. Top w/chopped cucumbers, grilled corn kernels.

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Grilled Corn Kernels
Makes about 1 cup
Ingredients

  • 2 ears of corn w/husks

Directions

  1. Place corn on hot grill (while grilling, turn corn every few minutes, so it cooks evenly on all sides).
  2. Cook for 5-to-7 minutes or until kernels are tender, not mushy.
  3. Carefully peel husks back, but don’t remove.
  4. Remove, discard silk; return corn to grill; cook until kernels have char marks.
  5. When done, remove from grill; let sit for a few minutes to cool.
  6. Hold cob straight up over flat surface (plate, tray or cutting board), then cut down cob with sharp knife to remove the whole kernels.