Labor Day holiday recipes with the 'Salt and Pepper Chefs'

Labor Day holiday recipes with the 'Salt and Pepper Chefs,' Brian Reeve and Terrell Danley.

Chef Tee's Watermelon Sorbet

Prep time: 15 minutes; cooking time: 5 minutes
Makes about 4 cups

1 cup sugar
½ cup water
¼ cup lemon juice (can substitute lime juice)
3 cups watermelon, cubed

1. In a medium saucepan, add sugar, water, juice; cook over medium-high heat, stirring occasionally, until sugar dissolves.
2. Remove sugar mixture from heat; cool to room temperature; cover, refrigerate until chilled (about 1 hour).
3. Cut watermelon and remove all seeds.
4. Purée watermelon in blender or food processor.
5. Remove melon seeds by putting a strainer over a large bowl, and then pour purée over strainer (may need to use a tablespoon to press puree through strainer); discard seeds.
6. Stir melon purée into chilled syrup; freeze mixture in ice-cream maker (following manufacturer's instructions).
7. Pack sorbet into airtight container; store in freezer.

Chef Tee's Herb Purée

Makes about a cup

2 cups favorite herb leaves
2 garlic cloves
Salt & Pepper to taste
¼ cup olive oil (may need a little more)

1. Add ingredients to food processor; purée until desired consistency (may need to add more oil while processor is running).
2. Spoon purée into ice cube trays; freeze.
3. Add cubes to soups, stews and sauces, or thaw overnight in fridge and add to mayo for sandwich spread.

Brian's Grilled Corn Salad

Serves (2 to 4)
Prep time: 5 minutes; no cooking time

2-to-3 cups romaine lettuce, roughly chopped (can substitute favorite greens)
1 cup grape tomato halves
1 cup grilled corn kernels
Handful of blue cheese crumbles (can substitute favorite cheese)
Salt & Pepper to taste
Favorite vinaigrette to taste

1. In large bowl, toss ingredients until lightly coated with vinaigrette
Drakeel Burns
Salt & Pepper Producer

Brian's Creamed Grilled Corn

Serves 4
Prep time: 5 minutes; cooking time: 5 minutes

½ cup chopped red bell pepper
2 cups of grilled corn kernels
4 ounces of cream cheese
2 Tbsps. of butter (optional)
Salt & Pepper to taste

1. In medium saucepan, add corn, red bell pepper and just enough water to cover corn.
2. Boil for about 5 mins over medium-hi heat.
3. Stir in cream cheese and butter.
4. Salt & Pepper to taste; serve.



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