Chef Tee’s Grilled Lamb Chops w/Ratatouille

Grilled lamb loin chops with Meyer Lemon PreserveServes 2 to 4
Prep time: 5 minutes; cooking time: 8-to-10 minutes

Ingredients

  • 4  lamb leg steaks (at least 1-inch thick)
  • 2 red bell peppers, cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 2 yellow squash, cut in half lengthwise
  • 2 large onions, cut in half
  • 1 lb. sweet potatoes, cut in half
  • ¼ cup olive oil
  • Salt & Pepper to taste
  • Meyer lemon preserve (optional garnish)

Directions

  1. Heat grill to medium.
  2. Season steaks w/Salt & Pepper; put on hot grill; cook covered to desired doneness; remove steaks; rest meat for 5-to-10 minutes.
  3. In large bowl, add potatoes, rest of vegetables, oil; toss until vegetables are coated w/oil.
  4. Put vegetables on grill; cook until tender; remove; roughly chop; serve w/steaks and Meyer lemon preserve

Chef Tee’s Grilled Ribeye w/Sweet Potatoes

Serves 2 to 4
Grilled steak, sweet potatoesPrep time: 5 minutes; cooking time: 8-to-10 minutes

Ingredients

  • 2 NY strip or ribeye steaks (at least 1-inch thick)
  • 2 grilled sweet potatoes
  • ¼ cup olive oil
  • Favorite seasoning salt to taste
  • Favorite steak finishing salt

Directions

    1. Heat grill to medium.
    2. Season steaks w/seasoning salt; put on hot grill; cook covered to desired doneness; remove steaks; rest meat for 5-to-10 minutes.
    3.  Season steaks with finishing salt; serve w/sweet potatoes.

Chef Tee’s Sweet Potato Tater Tots

Tator Tot editServes 6 to 10
Prep time: 10-to 15 minutes; cooking time: 40-to50 minutes
Ingredients

  • 2 cups yams, chilled and mashed
  • 1 cup panko bread crumbs
  • 1 Tbsp. butter
  • 2 Tbsps, sugar (or to taste)
  • ¼ tsp. sea salt (or to taste)
  • 1 tsp. ground cinnamon (or to taste)
  • Pinch of cayenne or chili powder (optional)
  • Cilantro salad (optional garnish)

Directions

  1. Preheat oven to 375°F.
  2. Add all ingredients except yams, butter to food processor; blend until mixed (slowly add butter while mixing).
    Spray baking sheet w/nonstick spray; set aside.
  3. Scoop out 1 Tbsp. mashed yams; form scoop into oblong shape; use spoon to gently coat scoop w/panko mixture; put on baking sheet.
  4. Repeat step 4 for rest of mashed yams.
  5. Spritz top of scoops w/olive or canola oil.
  6. Bake 20 minute; gently flip tots; bake 20 minutes more (if want firmer, bake additional 10-to-15 minutes).
  7. Serve plain, with ketchup or cilantro salad.

Note: To freeze and bake later, form tots, roll in coating, transfer to baking sheet, freeze. Transfer frozen tots to freezer-safe bag or container; store. When ready to bake, place tots on greased baking sheet; bake 30 minutes, flip, bake 25-to-30 minutes more or until desired doneness.

Chef Tee’s Sweet Potatoes, Roasted Beets and Swiss Chard Salad

S n p logoServes 2 to 4
Prep time: 15-to-20 minutes; cooking time: 45 minutes

Ingredients

  • 6 medium beets, cleaned with skin
  • 2 ½ Tbsps. olive oil
  • 1 tsp. garlic, chopped
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. sugar
  • 3 medium sweet potatoes
  • 1 cup chopped yellow onions
  • Swiss chard salad (recipe below)
  • Optional garnish—shaved beets

Directions

    1. Preheat oven to 400°F.
    2. Rub outside of beets with 1 Tbsp. olive oil.
    3. Wrap beets together in aluminum foil; set aside.
    4. Peel sweet potatoes; cut into ¼-inch slices.
    5. In large bowl combine potatoes, remaining olive oil, garlic, salt, pepper, sugar and onion; transfer potato mixture to 8 x 8 x 2-inch casserole dish; cover with aluminum foil.
    6. Put beets and potato mixture in oven; bake for about 45 minutes or until beets and potatoes are tender.
    7. Let beets and potatoes cool completely.
    8. Remove beets from aluminum foil; carefully use paper towel to rub off beets’ skin; discard skin.
    9. Cut beets into ¼-inch slices; assemble beets on top of cooked potatoes.
    10. Cut beets and potatoes into a 3 x 3-inch square; put square on salad plate.
    11. Put ½ cup Swiss chard salad on top of square; sprinkle chopped eggs on top of salad.
    12. Garnish w/shaved beets.
    13. Repeat steps 10 through 12 with remaining ingredients.