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 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


  • 4 large sweet potatoes, cut into cubes
  • Cooking spray
  • Salt & Pepper to taste


  • 1 lime, juiced
  • 3 Tbsps. olive oil
  • 2 Tbsps. brown sugar
  • Salt & Pepper to taste


  • 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


  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.

Chef Tee’s Mango Salsa

S n p logoMakes about 1 cup.
Prep time: 5 minutes; cooking time: about 5 minutes


  • 1 ½ tsps. butter
  • 1 ½ Tbsps. white sugar
  • 1 ½ cups fresh mango, cubed


  1. In medium skillet, melt 1 ½ tsps. butter, 1 ½ Tsps. sugar over medium-high heat.
  2. When mixture begins to bubble, stir in mango cubes.
  3. Cook, stir until mango is tender (about 5 minutes).
  4. Serve w/Chef Tee’s Mahi Mahi w/Coconut Rice.

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

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


  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 Peach & Mango Salsa

Serves 2 to 4S n p logo
Prep time—5 to 10 minutes; no cooking required

  • 1 large ripe mango, chopped
  • 2 ripe peaches, peeled, chopped
  • 2 Tbsps. cilantro, chopped
  • ½ to 1 jalapeño, seeded and diced (use more if want really spicy)
  • 1 Tbsp. lemon juice
  • ¼ cup red onion, chopped
  • Salt & Pepper to taste


  1. In medium bowl, toss together ingredients.
  2. Serve w/favorite bread or tortilla chips; also great w/chicken or pork.