Chef Tee’s Beef Soup

soup-plated-with-cornbreadPrep time: 10 minutes; cooking time: about 1 ½ hours

  • Beef short ribs, cut into 2-to-3-inch pieces
  • Salt & Pepper to taste
  • Water
  • Vegetables leftover in frig
  • Favorite soup vegetables (onions, red peppers, celery, etc.), chopped
  • Garlic (fresh or powder)
  • Favorite fresh herbs
  • Cornbread


  1. Season beef with Salt & Pepper.
  2. In large pot, add beef; brown meat over medium-high heat.
  3. When beef is sufficiently browned (aka caramelized), cover with water; bring to a boil.
  4. When water starts boiling, skim off fat from top; cover; lower heat to simmer; cook until meat is almost tender (at least 1 hour).
  5. Add “GOZE-IN-DA” veggies (aka, whatever vegetables you have leftover in frig, goes in da pot.)
  6. Add soup veggies.
  7. Simmer soup until veggies tender (about 20 minutes).
  8. Season (to taste) with Salt & Pepper, garlic, fresh herbs.
  9. Serve with warm cornbread.

Chef Tee’s Braised English-Cut Short Ribs

S n p logoPrep time: 10-to-15 minutes; cooking time: 1-to-1 1/2 hours
Serves 4 to 6


  • 2 slabs of 4-inch English-cut short ribs (ask butcher to cut these for you)
  • Salt & Pepper
  • 2 Tbsps. vegetable oil
  • 1 cup onion, cut in 1-inch cubes
  • 1 cup celery, cut in 1-inch cubes
  • 1 cup carrots, cut in 1-inch cubes
  • 2 Tbsps. tomato paste
  • 2 cups red wine
  • 4 cups beef demi-glace (homemade demi-glace takes hours to prepare; save time and use store-bought demi-glace)
  • 2 cups water


  1. Preheat oven to 500°F.
  2. Season all sides of meat with Salt & Pepper; set aside.
  3. Heat vegetable oil in large heavy gauge pot or Dutch oven on top of stove over high heat until oil just starts to smoke.
  4. Carefully place one slab of ribs, flesh side down, in pot; cook on high until nicely browned; remove slab from pot.
  5. Repeat step 4 with second slab; set both slabs aside.
  6. Add onion, celery, carrots to hot pot minus ribs; stir vegetables in pan drippings; cook over medium-high heat until begins to brown (about 5 minutes).
  7. Add tomato paste; stir; cook additional 2-to-3 minutes.
  8. Add red wine; bring to a boil; add demi-glace, water; stir; bring to a boil again.
  9. Add short ribs back to pot (browned/flesh side up).  You may need to add more water or wine to pot, so liquid falls just below top of ribs.
  10. Cover pot tightly with aluminum foil; bake 45 minutes, then lower oven to 350°F and cook for additional 45 minutes to 1 hour.
  11. Remove from oven; carefully remove foil, so hot steam doesn’t burn you.
  12. Meat is done when bones separate easily from meat.
  13. Gently remove meat from pot; then use large spoon to scoop out thick, glossy layer of fat floating on top of sauce; discard fat.
  14. Spoon remaining sauce over ribs; serve with potatoes and your favorite vegetables.

Picking Perfect Steak For Dad On GDW

live-seg-with-steakHome Chef Brian Reeve and Chef “Tee” Terrell Danley share tips on picking the perfect steak for dad and an easy steak recipe.  Highlights: ribeye is best, precuts are good, and steak positioning matters to the eye.

Click to watch.

Chef Tee’s Italian Chicken Sausage & Peppers Sub Sandwich

Serves 5S n p logo
Prep time: 5 minutes; cooking time: 15-to-20 minutes

  • 5 (4-to-5 ounces) Italian chicken sausage links
  • 2 Tbsps. vegetable oil
  • ½ cup beer (can substitute chicken broth)
  • 1 medium white onion, cut into ¼-inch slices
  • ½ medium green bell pepper, cut into ¼-inch slices
  • 5 pretzel bread baguettes, cut in half lengthwise (optional—warm in oven or toaster)
  • 2 cups favorite tomato sauce
  • 2 Tbsps. parsley, chopped
  • 2 Tbsps. basil, chopped
  • Salt & Pepper to taste


  • In large skillet, add oil, ¼ cup beer, sausage, onions, peppers; bring to a boil over medium-high heat; cover; cook until sausage is cooked through (about 5-to-10 minutes).
  • Remove cover; brown sausage on all sides (about 2-to-3 minutes per side); transfer sausage, peppers, onions to separate dish.
  • Stir in ¼ cup beer to hot skillet to loosen sausage drippings from bottom of pan; add tomato sauce; stir in parsley, basil.
  • Bring tomato sauce mixture to boil; season to taste w/Salt &  Pepper.
  • Assemble sub by putting one sausage link, peppers, onions, tomato sauce in between two pretzel slices.
  • Repeat step 5 for rest of ingredients.
  • Enjoy!

Chef Tee’s Chicken Sausage and Apple Soup

Serves 4 to 6S n p logo
Prep time: 5 minutes; cooking time: 10- to-15 minutes

  • ¼ cup vegetable oil
  • 2 chicken and apple sausage links, cut into ½ -inch slices
  • ½ cup onions, thinly sliced
  • 1 quart chicken stock
  • 1 cup smoked turkey breast, diced, skin removed
  • 1 cup apples, diced with skin
  • 1 cup green onions, thinly sliced


  1. In large pot, heat oil over medium-high heat.
  2. Add sausage slices; cook until light brown on both sides (about 5 minutes).
  3. Add onions; cook a few minutes.
  4. Add stock; bring to a low boil; cook for 5-to-10 minutes.
  5. Use spoon to skim scum off top of soup while boiling; discard scum.
  6. In soup bowl, add 1 Tbsp. turkey, 1 Tbsp. apples, 1 Tbsp. green onions.
  7. Pour soup on top of turkey, apples, onions.
  8. Repeat steps 6, 7 for remaining soup.
  9. Serve.

Chef Tee’s Poached Chicken and Chicken Stock

S n p logoMakes 3 lbs. poached chicken and 2 quarts stock
Prep time — 5 minutes; cooking time — 30 minutes


  • 3 quarts water
  • 1 vanilla bean
  • 1 cinnamon stick
  • 3 cloves
  • 1 head garlic, cut in half
  • ½ medium onion, cut into chunks
  • 3 lbs. chicken breast w/skin, bone
  • 2 Tbsps. kosher salt


    1. Add ingredients to large pot; bring to boil over medium-high heat.
    2. Lower heat to simmer; poach chicken for 30 minutes or until chicken’s internal temperature is 165°F.
    3. Remove chicken from liquid; cool then use in other recipes.
    4. Strain broth, reserve for other recipes; discard what’s left in pot.

Chef Tee’s Poached Chicken Salad w/Apples & Candied Cashews

S n p logoServes 4
Prep time — 10 minutes; no cooking time

  • 3 lbs. Chef Tee’s Poached Chicken, cut into 1-inch chunks
  • ½ cup Chef Tee’s Candied Cashews
  • 1 celery rib, diced
  • 2 Tbsps. yellow onion, diced
  • ¼ cup green onions, thinly sliced
  • 1 medium apple, cored, sliced with skin
  • Salt & Pepper to taste
  • 1 Tbsp. tarragon, chopped
  • 1 Tbsp. parsley, chopped
  • ½ cup mayonnaise
  • ¼ cup Dijon mustard


    1. In large bowl, combine ingredients until chicken is well coated.
    2. Eat immediately or refrigerate for later use.

Brian’s BBQ Ribs

B BBQ ribs (2)Serves 6 to 8
Prep time: 10 minutes ; Cooking time: 3 hours and 15 minutes

  • 2- to -3 slabs of baby back pork ribs (can use spare ribs), cut into ½ slabs
  • Favorite barbecue rub
  • 2 cans of beer (recommend craft beer)
  • Favorite barbecue sauce


  1. Pre-heat oven to 500 degrees F.
  2. Season ribs liberally w/barbecue rub.
  3. Place ribs in oven safe, pan; bone side down.
  4. Pour beers into bottom of pan.
  5. Cover pan tightly w/aluminum foil; bake about 3 hours.
  6. Remove from oven when meat pulls apart easily.
  7. Let cool to room temperature.
  8. Pre-heat grill to medium-high temperature.
  9. Transfer ribs to platter; brush favorite barbecue sauce on one side of ribs.
  10. Place ribs sauce side down on grill; brush top w/barbecue sauce.
  11. Grill 5-7 minutes per side to finish.

*Note:  If you are making barbecue sauce from leftover rib juices, bake ribs in pan that can be heated on stovetop.

Chef Tee’s Grilled NY Strip Steak w/Red Wine Sauce

Serves 2 to 4NY Strip Steak and Red Wine Sauce
Prep time: 5 minutes; cooking time: 8-to-10 minutes

  • 3 NY Strip Steaks (at least 1-inch thick)
  • 1 cup red wine
  • ¼ cup red onions, sliced
  • ¼ cup plus 2 Tbsps. Dalmatia Sour Cherry Spread (available at Whole Foods Market®)
  • ¼ cup cold butter
  • Salt & Pepper to taste
  • ¼ cup green olives, pitted, chopped


  1. In medium pot, add wine, onions, cherry spread; simmer uncovered over medium heat until liquid thickens, reduces by about ¼; turn off sauce; stir in butter; set aside.
  2. Heat grill to medium.
  3. Season steaks w/Salt & Pepper; put on hot grill; cook covered to desired doneness; remove steaks; rest meat for 5-to-10 minutes.
  4. In small bowl, combine olives, 2 Tbsps. sour cherry spread to make tapenade.
  5. Plate steak w/sauce, 1 Tbsp. tapenade.
  6. Serve w/Chef Tee’s Baby Arugula Salad


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


  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.