Heart-Healthy Soups on Fox 5

Salt & Pepper Chefs’ Brian Reeve and Chef “Tee” Terrell Danley make heart-healthy soups with Fox 5’s Erin Como.  Erin said this was one of her favorite cooking segments!

On the menu: Brian’s Grilled Chicken Tortilla Soup and Chef Tee’s Oodles of Noodles w/Shrimp

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.

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.

Celebrating Moms On Fox 5 DC

Home Chef Brian Reeve and Chef “Tee” Terrell Danley on Good Day DC with special guest, Chef Tee’s wife, Portia. SNP Chefs celebrated moms by making their wives favorite dishes (Mussels & Linguine and Shrimp & Grits. (Programming note – Brian’s wife wasn’t there because she was tending to her sick mom.

Brian’s Cheap Lobster Roll

S n p logoServes 4
Prep time: 5 minutes; cooking time: 5 minutes

Ingredients:

  • 1 lb. imitation lobster meat (can substitute crab)
  • Mayonnaise to taste (can substitute yogurt)
  • ¼ cup green onions, roughly chopped
  • ½ cup celery, diced
  • Garlic powder to taste
  • Salt & Pepper to taste
  • 4 hot dog buns
  • ½ stick butter, softened
  • 2 Tbsps. cilantro, chopped
  • Garnishes — lettuce, sliced tomatoes

Directions

  1. In medium bowl, add meat; use fork to loosen meat until it’s flaky.
  2. Add just enough mayo to hold meat together.
  3. Add onions, garlic powder, Salt & Pepper, onions, celery, cilantro; fold together ingredients until just combined; cover; refrigerate.
  4. Butter insides of buns; toast in broiler or toaster oven until golden brown (can also grill).
  5. Spoon meat mixture into buns; top w/lettuce, tomatoes.
  6. Serve w/chips or fries.

Super Bowl Grub On Fox 5

Home Chef Brian Reeve and Chef “Tee” Terrell Danley share sports foods that celebrated the 2017 Super Bowl teams (Atlanta Falcons and New England Patriots).  On the menu: Peach Glazed Buffalo Wings and Cheap Lobster Roll.

Chef Tee’s Baked Salmon with Spinach Stuffing

stuffed-salmon-cookedIngredients

  • 1 (5-to-7 lbs.) salmon, with or without head and tail, boned, butterflied (ask seafood / fishmonger butterfly fish for you)
  • 2 Tbps. butter, unsalted
  • ½ cup onion, chopped
  • ¼ cup celery, chopped
  • 1 cup baby spinach, chopped
  • 4 cups bread, cubed (preferably dried)
  • ¼ cup parsley, chopped
  • 1 egg, beaten
  • ¼ cup chicken broth (can substitute stock)
  • Olive oil
  • Salt & Pepper to taste

Directions

  1. Preheat oven to 325° F.
  2. In small sauté pan, add onion, celery, butter; cook over medium-high heat until soft; set aside.
  3. In medium mixing bowl, add sautéed onion /celery, spinach, bread cubes, parsley, egg, broth, Salt & Pepper; mix well, refrigerate.
  4. On flat surface, season butterflied salmon with Salt & Pepper.  Spoon spinach stuffing onto seasoned fish, leaving 1-inch border around edges.  Gently roll up salmon; tie with cooking twine to secure.
  5. Transfer stuffed salmon onto oiled baking sheet.  Brush top, sides of salmon with oil; season with Salt & Pepper.
  6. Bake uncovered about 20-30 minutes or until salmon is just cooked through.
  7. Rest fish for 5 minutes; remove, discard twine; serve.

Chef Tee’s Coconut Rice

S n p logoServes 4-to-6
Prep time: 5 minutes; cooking time: 20 minutes

Ingredients

  • 2 cups jasmine rice, uncooked
  • 2 cups water
  • 1 cube chicken bouillon
  • 1 Tbsp. butter (optional)
  • ¾ (14 ounce) can coconut milk
  • 2 Tbsps. white sugar

Directions

  1. In medium saucepan, bring rice, water, chicken bouillon cube, 1 Tbsp. butter (optional) to a boil over high heat.
  2. Reduce heat to medium-low, cover; simmer until liquid has been absorbed (about 20 minutes).
  3. Pour in coconut milk, 2 Tbsps. sugar.
  4. Stir, simmer uncovered until rice has absorbed most of coconut milk.
  5. Serve w/Chef Tee’s Mahi Mahi & Mango Salsa.

Chef Tee’s Mahi Mahi w/Coconut Rice & Mango Salsa

S n p logoServes 2 to 4
Prep time: 1 hour and 15 minutes; cooking time: 10-to-15 minutes

Instructions

  • 2 Tbsps. olive oil
  • 1 ½ tsps. soy sauce
  • 2 tsps. lemon juice
  • 1 clove garlic, crushed
  • 2 tsps. red pepper flakes
  • 1 tsp. fresh ground black pepper
  • ½ tsp. fresh ginger root, minced
  • 2 Tbsps. green onion, chopped (optional)
  • Salt to taste
  • 4 (4 ounce) mahi mahi fillets
  • Coconut rice
  • Mango Salsa
  • Optional garnishes — avocado slices, cilantro

Directions

  1. In large bowl, whisk together olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, salt.  Add fish; toss to evenly coat fillets w/oil mixture.  Cover bowl w/plastic wrap; marinate in frig for 1 hour.
  2. Set oven rack in middle of oven; preheat oven broiler.
  3. While rice cooks, remove fish from marinade; shake off excess marinade. Discard remaining marinade.
  4. Place fish in large baking dish, in a single layer.  Broil in preheated oven until fish flakes easily w/fork (about 10-to-15 minutes).  (If fish browns too quickly, cover baking dish w/aluminum foil.
  5. Serve by placing a mahi mahi fillet over a scoop of hot rice; top w/mango salsa, optional garnishes.

*Note: Try grilling mahi mahi on a hot, seasoned grill instead of broiling it.