Sautéed Mushrooms & Shallots

Makes about 1 cupS n p logo
No prep time; cooking time: 5-to-10 minutes
Ingredients

  • 1-to-2 cups shiitake mushrooms (can substitute baby portabella mushrooms)
  • 3 Tbsps. butter
  • 2 tsps. garlic, minced
  • ½ cup shallots, diced
  • Salt & Pepper to taste

Directions

  1. In large skillet, melt butter over medium-high heat.
  2. Add mushrooms, garlic, shallots, Salt & Pepper; sauté until mushrooms are tender and onions are translucent (about 10 minutes).

 

Brian’s Peach & Mango Salsa

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

  • 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

Directions

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

 

Chef Tee’s Sautéed Norland Potatoes

Serves 2 to 4Norland potatoes
Prep time: 15 minutes; cooking time: 10-to-15 minutes
Ingredients

  • 4 Norland potatoes, cut into ¼ -inch slices w/skins (can substitute small Red Bliss potatoes)
  • Hickory Smoked Bacon Gourmet Dip Mix to taste
  • ¼ cup onions, sliced
  • ¼ cup vegetable oil
  • Red Wine & Garlic Turkey Sausage

Directions

  1. In medium skillet, heat oil over medium-high heat; add potatoes, onions; cook until potatoes start to brown, most of oil evaporates (about 5 minutes).
  2. Use rubber spatula to flip over potato mixture every few minutes, so potatoes don’t stick together (may need to add 1-to-2 Tbsps. oil to prevent sticking).
  3. Add Hickory Smoked Bacon Gourmet Dip Mix ; cook until potatoes are browned, tender (not mushy).
  4. Serve w/cooked Red Wine & Garlic Turkey Sausage (can substitute your favorite sausage).

Chef Tee’s Cucumber & Mint Salad

Makes about 2 cups S n p logo
Prep time: 5 minutes; no cooking time
Ingredients

  • 1 European cucumber
  • 1 cup cilantro, roughly chopped
  • 1 cup parsley, roughly chopped
  • ¼ cup red onion, cut into ¼ -inch slices
  • 1 Tbsp. lemon zest
  • Juice from 1 lemon
  • 1 Tbsp. balsamic vinegar (or to taste)
  • Salt & Pepper to taste

Directions

  1. Cut cucumber in half lengthwise; spoon out seeds; discard seeds; slice cucumber halves into ¼ -inch slices; set aside.
  2. In large bowl, add cucumber slices, rest of ingredients; toss.

 

Chef Tee’s Wild Mushrooms

Makes 1-to- 2 cupsS n p logo
Prep time: 5 minutes; cooking time: 10-to-15 minutes
Ingredients

  • 2 cups favorite assorted wild mushrooms (I recommend shitake, oyster, baby bella)
  • 2 medium shallots, sliced
  • ¼ cup vegetable oil
  • Seeds from 1 vanilla bean (to remove seeds, use sharp knife to cut bean open lengthwise, then use small spoon or tip of knife blade to scoop out seeds)
  • 1 Tbsp. parsley, sliced
  • 1 Tbsp. basil, sliced
  • Truffle sea salt to taste
  • Pepper to taste
  • Garnish — truffle oil

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. Add mushrooms, shallots, vanilla seeds; stirring constantly until mushrooms begin to caramelize, become crisp (about 10-to-15 minutes).
  3. Drain off excess oil from mushrooms.
  4. Add parsley, basil, salt, pepper; top w/little truffle oil.
  5. Serve w/steak.

 

Chef Tee’s Swiss Chard w/Smoked Turkey Cracklings

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

  • 3 bunches Swiss chard, stems removed, leaves cut into 1-inch pieces
  • ¼ cup vegetable oil
  • ½ Tbsp. garlic paste
  • ½ cup white onions, chopped
  • ½ cup smoked turkey leg, diced, skin removed (reserve skin for turkey cracklings)
  • Salt & Pepper to taste
  • ¼ cup smoked turkey cracklings
  • Extra virgin olive oil
  • Garnishes – grated comte or Gruyere cheese, lemon zest

Directions

  1. Heat large skillet over medium-high heat; add garlic paste; cook for 1 minute.
  2. Add onions; cook for 1 minute.
  3. Add Swiss chard; when starts to wilt, add smoked turkey; toss.
  4. Season to taste w/Salt& Pepper (if needed).
  5. Cook a few minutes more.
  6. Transfer to serving dish; drizzle olive oil on top.
  7. Garnish w/turkey cracklings (see recipe below), cheese, zest.

 

Brian’s Mashed Cauliflower

Serves 4 to 6S n p logo
Prep time: 5 minutes; cooking time: 5 minutes
Ingredients

  • 2 cauliflower heads
  • 4 Tbsps. butter
  • 1 to 2 garlic cloves, pressed
  • ¼ cup half and half
  • Salt & Pepper

Directions

  1. Cut stems off cauliflower; stem for 5 minutes or until softened.
  2. Put in food processor w/half and half, butter; pulse a bit then add garlic.
  3. Salt & Pepper to taste; finish processing until desired consistency.

 

Chef Tee’s Mushroom Stuffing

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

  • 2 Tbsps. canola oil
  • 2 Tbsps. butter, unsalted
  • ¼ cup white or yellow onion, diced
  • ¼ cup celery, diced
  • 2 cups day old bread, diced and toasted
  • ¼ to ½ cup chicken broth
  • 1 Tbsp. dried thyme
  • Salt & Pepper
  • 2 cups sliced shitake mushrooms
  • 1 egg

Directions

  1. Heat canola oil, butter in large sauté pan over medium heat.
  2. Add onions, celery, mushrooms; cook until mushrooms slightly browned.
  3. Add bread; stir; make sure bread is coated; cook until bread slightly toasted.
  4. Add in chicken broth, egg; stir to combine—mixture should be moist and easy to spread.
  5. Stir in dry thyme, season w/Salt & Pepper to taste.
  6. Cool; set mixture aside.

 

Chef Tee’s Apple Coleslaw

Serves 4 to 6S n p logo
Prep time: 5-to-10 minutes; no cooking time 
Ingredients

  • 3 cups cabbage, thinly sliced
  • 1 red apple, thinly sliced w/skin
  • 1 Granny Smith apple, cored, thinly sliced w/skin
  • 1 carrot, grated
  • ½ cup red bell pepper, finely chopped
  • 2 green onions, finely chopped
  • 1/4 cup (or to taste)mayonnaise
  • 1/4 cup (or to taste) brown sugar
  • 1 Tbsp. lemon juice, or to taste

Directions

  1. In large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, green onions; set aside.
  2. In small bowl, mix together mayonnaise, brown sugar, lemon juice; pour over salad; toss to coat.
  3. Let sit for 15-to-20 minutes; drain.
  4. Enjoy!