SNP Kicks Off Summer On WUSA 9 GDW!

LIVE 1Salt & Pepper Chefs’ Brian Reeve and Chef “Tee” Terrell fire up the grill and kick off summer with host Andi Hauser.  On the menu: grilled steaks, chops and light salads.

Click below to watch the segments.

Note: During the segments, Chef Tee used a designer original cutting board made by Larry Guerin from Four Brothers Woods Company.

Tailgate Grub on WUSA 9 Great Day Washington!

ScreenshotSalt & Pepper Chefs’ Brian Reeve and Chef “Tee” Terrell had a blast grilling outside with host Andi Hauser.  On the menu: Jamaican Jerk Chicken, Sweet Potato Mango Salad and Pork Belly Burnt Ends.

Click below to watch the segments.

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.

Easy Sweet Potato Bread Pudding

*Photo courtesy of jules:stonesoup on Flickr bread pudding flickr jules: stonesoup

Serves 8 to 10
Ingredients

  • 4 cups white bread, cut into cubes (can substitute wheat bread)
  • 4 eggs
  • 3 egg yokes
  • 1 ½ cups milk
  • 1 ½ cups heavy cream
  • ¾ cup sweet potato purée (aka mashed sweet potatoes)
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¼ tsp. salt
  • 1 Tbsp. brandy
  • ¼ tsp. nutmeg
  • 1 tsp. cinnamon
  • ¼ tsp. cloves, ground
  • 2 Tbsps. butter, cold, cut into pieces
  • Optional garnishes – vanilla ice cream or whipped topping

Directions

  1. Preheat oven to 350°.
  2. Grease 13 x 9 x 2-inch baking pan (can substitute 2 bread loaf pans).
  3. Bake bread on cookie sheet for 10-to-15 minutes or until cubes dry out.
  4. Put cooked bread cubes in greased pan; set aside.
  5. In large mixing bowl, whisk rest of ingredients except butter; pour mixture over bread cubes (make sure cubes are evenly coated).
  6. Let bread sit for 10 minutes until egg mixture is soaked into cubes (may need to mash cubes down into custard).
  7. Dot butter on top of bread/egg mixture.
  8. Bake 40-to-50 minutes or until center is set.
  9. Garnish w/ice cream or whipped topping; serve.

 

Drakeel’s Sweet Potato & Apple Butter Pie

IngredientsS n p logo

  • 2 lbs. sweet potatoes
  • 1 cup apple butter (unsweetened)
  • ¼ – to – 1 cup sugar (or to taste)
  • ¼ cup brown sugar
  • 3 Tbsps. butter, melted
  • 2 – to – 3 Tbsps. lemon juice
  • ½ tsp. ground nutmeg
  • ½ tsp. cinnamon
  • ½ tsp. all spice
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • ¼ tsp. apple pie spice
  • 2 eggs, separated
  • ½ cup evaporated milk, (can substitute heavy cream)
  • 1 (9-inch) pie crust, unbaked

Directions

  1. Preheat oven to 400°F; bake pie crust 10 minutes (or until lightly browned); set aside.
  2. Bake potatoes in preheated 400°F oven for 1 hour (or until done); cool, peel.
  3. Lower oven temperature to 350°F.
  4. Beat potatoes in lg. bowl w/electric mixer, discard strands from beaters (only need 1½ cups whipped potatoes, if have more, freeze leftovers for later use).
  5. Add rest of filling ingredients except egg whites to whipped potatoes; beat until smooth.
  6. In medium bowl, beat egg whites on high speed until stiff, fluffy.
  7. Fold egg whites into potato mixture; pour mixture into pie crust.
  8. Bake 1 hour or until pie is set, crust is done on bottom.
  9. Cool; enjoy!