Brian’s Homemade Turkey Burger Toppings

Serves 4 to 6Guac ingredients in bowl
Prep time: 5 minutes; cooking time: 5-to-10 minutes

Ingredients

  • 6 turkey burgers, grilled or broiled
  • 6 buns
  • Kick Butt Condiments
    1. Spinach Salad (recipe – in medium bowl, add 1-to-2 cups of spinach, 1-to-2 Tbsps. feta cheese crumbles, 2 Tbsps. balsamic vinaigrette or enough to coat greens, Salt & Pepper to taste; toss)
    2. Guacamole w/Bacon (recipe – 2 avocados, halved, seeded, peeled, sliced, smashed, 2 large plum tomatoes, finely diced, 2 garlic cloves, finely diced, 1 small onion, finely diced, ½ Tbsp. lime juice, Salt & Pepper to taste, 1-to-2 Tbsps. crispy bacon pieces; combine ingredients)

Directions

  • Assemble burgers with condiments and enjoy!

Chef Tee’s Homemade Burger Toppings

Serves 4 to 6Cut burger (2)
Prep time: 5 minutes; cooking time: 5-to-10 minutes

Ingredients

  • 6 hamburgers, grilled or broiled
  • 6 buns
  • Kick-Butt Condiments
    1. Red wine onions (recipe—mix a cup of sliced onions with red wine vinegar, salt and sugar to taste; marinate for a few hours and eat raw or cook over medium-low heat until mixture becomes syrupy.)
    2. Pickled garlic – In medium saucepan, add ¼ cup whole garlic cloves, 1 cup apple cider vinegar, 1 tsp. salt; simmer covered over medium-heat until garlic is fork tender (about 5-to-10 minutes); cool; slice.

Directions

  • Assemble burgers with condiments and enjoy!

Brian’s Scallops Wrapped in Bacon

S n p logoServes 2 to 4
Prep time: 5 minutes; cooking time: about 10 minutes
Ingredients

  • 8-to-10 large scallops (about a pound)
  • 8-to-10 slices of bacon (cooked, but not crispy)
  • Salt & Pepper
  • 2 Tbsps. butter

Directions

  1. Rinse scallops in cold water; pat dry w/paper towels.
  2. Season both sides w/Salt & Pepper.
  3. Melt butter in large skillet over medium-high heat.
  4. Cook scallops in batches so you don’t crowd pan (about 3-to-5 minutes per side).
  5. When done, wrap a slice of bacon around a scallop, then secure bacon with a skewer or toothpick. Repeat this step for rest of the scallops.

Chef Tee’s Oodles of Noodles with Shrimp

Oodles n Noodles best pic (2)Serves 4
Prep time: 25 minutes; cooking time: 30 minutes

Ingredients

  • 3 (3 oz.) pkgs. ramen noodles (discard or save seasoning packets for another time)
  • 3/4 lb. large shrimp w/tails, peeled and deveined
  • 3 Tbsps. vegetable oil
  • 1 medium shallot, chopped
  • 1 medium head Napa cabbage, cut into thin slices
  • ½ red bell pepper, cored, seeded and cut into thin slices
  • 2 tsps. fresh ginger, finely chopped
  • 2 cloves garlic, very finely chopped
  • 1/4 cup chopped tomato
  • 1 tsp. (or to taste) siracha
  • 1 Tbsp. soy sauce
  • 1 Tbsp. freshly squeezed lime juice
  • 5 cups low-sodium chicken broth
  • Salt & Pepper to taste
  • 5-to-6 scallions, roughly chopped
  • 1/3 cup cilantro, roughly chopped

Directions

  1. Bring large pot of salted water to a boil over medium-high heat; add ramen noodles; cook until tender; drain, rinse w/cool water.
  2. Divide cooked noodles between four serving bowls; set aside.
  3. Heat 1 Tbsp. oil in medium sauté pan over medium-high heat; add shallots; sauté until tender (about 2-to-3 minutes); transfer to small bowl.
  4. Add 1 Tbsp. oil to same sauté pan; add cabbage; sauté until slightly wilted (about 3-to-4) minutes; add red bell pepper, cook for another minute; then transfer mixture to a bowl.
  5. Heat remaining oil in same sauté pan over medium heat; add ginger, garlic; sauté until softened, (about 2 minutes); stir in chopped tomato, siracha, soy sauce, lime juice; add chicken stock; bring to a boil.
  6. Lower heat to simmer broth for about 10 minutes; season to taste w/Salt & Pepper.
  7. Stir in shrimp; cook until light pink (about 2 minutes); add cabbage, bell pepper; cook for another minute; remove pan from the heat; stir in scallions, cilantro.
  8. Divide shrimp, vegetables between 4 noodle bowls; ladle about a cup of broth into each bowl; garnish w/cooked shallots; serve.

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.