Chef Tee’s Wild Mushroom, Baby Arugula and Endive Salad

Serves 4
Prep time: 5 – to – 10 minutes; cooking time: 5 minutes
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Ingredients

  • 2 cups favorite assorted wild mushrooms (I recommend shitake, crimini, oyster)
  • 1 lb. baby arugula, washed
  • 1 Belgian endive
  • 2 Tbsps. sliced shallots
  • 2 Tbsps. olive oil
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. basil, chopped
  • Truffle salt to taste (can substitute kosher salt)
  • Pepper to taste
  • ¼ lb. Manchego cheese (aka Spanish Parmesan)
  • Vinaigrette

Directions

  1. Cut endive in half, remove v-shaped core, discard core, cut halves into thin slices; set aside.
  2. In large skillet, cook mushrooms, shallots, olive oil over medium heat (about 5 minutes), stirring constantly until mushrooms begin to caramelize and become crisp.
  3. Add parsley, basil, Salt & Pepper; set aside.
  4. In large bowl, combine arugula, endive.
  5. Evenly divide salad among 4 salad plates; top each plate with ¼ cup mushrooms, vinaigrette; garnish with cheese; serve.

Chef Tee’s Italian Chicken Sausage & Peppers Sub Sandwich

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

  • 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

Directions

  • 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!

Tailgate Party on GDW

GDW liveHome Chef Brian Reeve and Chef “Tee” Terrell Danley on Great Day Washington.

On the menu: BBQ ribs and Italian sausage and peppers sub with craft beer for tailgate party.

Click to watch.