Chef Tee’s Grilled Lamb Chops w/Ratatouille

Grilled lamb loin chops with Meyer Lemon PreserveServes 2 to 4
Prep time: 5 minutes; cooking time: 8-to-10 minutes

Ingredients

  • 4  lamb leg steaks (at least 1-inch thick)
  • 2 red bell peppers, cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 2 yellow squash, cut in half lengthwise
  • 2 large onions, cut in half
  • 1 lb. sweet potatoes, cut in half
  • ¼ cup olive oil
  • Salt & Pepper to taste
  • Meyer lemon preserve (optional garnish)

Directions

  1. Heat grill to medium.
  2. Season steaks w/Salt & Pepper; put on hot grill; cook covered to desired doneness; remove steaks; rest meat for 5-to-10 minutes.
  3. In large bowl, add potatoes, rest of vegetables, oil; toss until vegetables are coated w/oil.
  4. Put vegetables on grill; cook until tender; remove; roughly chop; serve w/steaks and Meyer lemon preserve

Chef Tee’s Grilled Ribeye w/Sweet Potatoes

Serves 2 to 4
Grilled steak, sweet potatoesPrep time: 5 minutes; cooking time: 8-to-10 minutes

Ingredients

  • 2 NY strip or ribeye steaks (at least 1-inch thick)
  • 2 grilled sweet potatoes
  • ¼ cup olive oil
  • Favorite seasoning salt to taste
  • Favorite steak finishing salt

Directions

    1. Heat grill to medium.
    2. Season steaks w/seasoning salt; put on hot grill; cook covered to desired doneness; remove steaks; rest meat for 5-to-10 minutes.
    3.  Season steaks with finishing salt; serve w/sweet potatoes.

Brian’s Grilled Tomato, Corn & Greens Salad

Grilled corn saladServes 6 to 8
Prep time: 10 minutes; no cooking time

Ingredients

  • 2 cups grilled assorted heirloom tomatoes, seeds removed, roughly sliced
  • 2 cups assorted heirloom tomatoes, seeds removed, roughly sliced
  • 1 cup grilled corn kernels
  • ½ yellow onion, chopped
  • 2-to-3 bunches mixed greens
  • 4 cups spinach
  • 1 cup radicchio, grilled and roughly chopped (optional)
  • ¼ cup mint, roughly chopped
  • ½ cup olive oil
  • ¼ cup sparkling wine vinegar
  • Salt & Pepper to taste

Directions

    1. In small bowl, whisk together oil, vinegar, Salt & Pepper; set aside.
    2. In large bowl, add rest ingredients, half vinegar mixture; toss until ingredients are lightly coated w/mixture (add more liquid if necessary).

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

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 Zucchini Vegetable Medley

Serves 4 to 6grilled veg, potato medley
Prep time: 5 minutes; cooking time: 5-to-10 minutes
Ingredients

  • 2 red bell peppers, cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 2 yellow squash, cut in half lengthwise
  • 1 lb. red bliss potatoes
  • ¼ 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 on grill; cook until tender; remove; roughly chop; serve.

Chef Tee’s Grilled Naan Pizza w/Artichoke Vegetable Medley

Serves 1 to 2grilled artichoke veg, potato medley naan pizza
Prep time: 5 minutes; cooking time: 5-to-10 minutes
Ingredients

  • 1 Naan
  • Olive oil
  • ½ cup Grilled Zucchini Vegetable Medley
  • Grilled artichoke heart, roughly chopped (directions – cut artichoke in half lengthwise; toss in little olive oil, season w/Salt & Pepper; put cut side down on grill preheated to medium high; cook covered until artichoke leaves are dark brown; remove all leaves until left w/tender heart; chop)
  • 2 Tbsps. grilled onion, roughly chopped (directions – put half onion on hot grill; cook covered for a few minutes or until char marks form)
  • 1 tsp. lemon zest
  • 2 Tbsps. goat cheese, crumbled or ¼ cup shredded mozzarella cheese
  • Basil, chopped

Directions

  1. Heat grill to medium high.
  2. In large bowl, toss together Grilled Zucchini Vegetable Medley, grilled artichoke heart, onion, lemon zest.
  3. Brush oil on one side of naan; top oiled side w/grilled zucchini, artichoke mixture, cheese.
  4. Put naan, topping side up, on hot grill; cook covered until naan bottom is charred, cheese melts (about 5-to-10 minutes).
  5. Garnish w/basil.
  6. Serve w/your favorite salad.

Chef Tee’s Grilled Chicken

Grilled chickenServes 6 to 8
Prep time: 30 minutes to 1 hour
Cooking time: 10 minutes

Ingredients

  • 3 lbs. chicken drumettes (can substitute thighs, boneless and skinless)
  • Juice from ½ lemon
  • 2 Tbsps. molasses
  • 2 Tbsps. Dijon mustard
  • 2 Tbsps. salt
  • 1 Tbsp. pepper
  • Garnish – favorite BBQ sauce

Directions

  1. Add ingredients (except BBQ sauce) to large bowl; mix until chicken is well coated.
  2. Marinate uncovered at room temperature 30 minutes to an hour.
  3. Put meat on hot grill; cook 5 minutes per side or until done (make sure grill lid is closed while cooking).
  4. Serve w/favorite BBQ sauce.

*Photo courtesy: Steven Depolo @ flickr.com

Brian’s Grilled Pork Chops w/Peach & Mango Salsa

Brian July 2019 summer dish (2)Serves 2 to 4
Prep time: 5 minutes; cooking time: 10-to-15 minutes
Ingredients

Directions

  1. Rub oil on chops until meat is lightly coated on both sides; season with Salt & Pepper.
  2. Place chops on hot grill; cook covered until done (about 5 to 6 minutes per side).
  3. Remove chops; let meat rest for 5 to 10 minutes.
  4. Serve w/Peach & Mango Salsa.

 

Brian’s Grilled Fruit Sundaes

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

  • 2-to-4 peaches, cut in halves
  • 2-to-4, ½-inch pineapple slices
  • Vanilla ice cream (or substitute your favorite flavor)
  • Garnishes – sprinkles, chocolate syrup, whipped cream and/or favorite toppings

Directions

  1. Heat grill to medium high.
  2. Grill fruit a few minutes.
  3. Top a scoop or two of ice cream w/fruit, favorite toppings.
  4. Enjoy!