WVNCC | West Virginia Northern Community College
Featuring the Recipes of Chef Chris Kefauver
Grilled Watermelon Salad
Ingredients:
½ small watermelon
1 bag lettuce, your favorite
½ small log goat cheese
4oz balsamic vinaigrette
1. Peel and cut melon into steaks
2. Grill to get marks and caramelize
3. Remove and let rest
4. Slice steaks on the bias and place on the salad
5. Top with cheese and dressing
Grilled Bruschetta
Ingredients:
12 slices of bread
olive oil, as needed
2 medium tomatoes, diced
½ medium red onion
1C shredded cheese
4-5 Basil leaves
1. Combine tomatoes, onion and cheese, toss to incorporate
2. Lightly coat the bread with olive oil and toast one side on the grill
3. When you flip the toast add tomato mix and cook to melt cheese
4. Remove and garnish with fresh basil
Grilled Grits
Ingredients:
6 portions Grits
1 1/5 lbs Meat/sausage (cooked)
8oz Cheese
1. Make your favorite grits to the manufacture directions
2. When grits are completely cooked add meat and cheese. Stir to incorporate well
3. Pour into a greased pan and let set up
4. Once it has set turn out and cut into shapes.
5. Spray grill with pan spray and grill shapes to desired doneness
6. Serve with eggs or other favorite foods
Grilled Quesadillas with Corn Relish
Corn relish (see recipe below)
1 piece Flank steak or other beef
1 bottle Italian dressing
4 Quesadillas
1 lb Monterey Jack cheese
1. Marinate beef and dressing in a Ziploc bag for at least 6 -24 hours
2. Grill beef to desired doneness
3. Slice against the grain on the bias in thin pieces
4. Place quesadilla on grill and add beef, relish and cheese to half
5. Fold over other half and grill until cheese melts. ( you will flip it over half way throw)
6. Remove and cut into portions
Corn Relish:
½ lb Corn, grilled
½ gallon Green pepper, sml dice
Tomatoes, sml dice
Red onion, sml dice
1. Add ingredients together and toss
2. Let set until ready to use
Grilled Sweet Chili Chicken
2 whole Chickens
Brine (See Below)
1 small count, Sweet Chili sauce
1. Make brine and add some chili sauce to brine
2. Fabricate chicken into 8 cut (if you want boneless that is fine)
3. Score meat
4. Brine for at least 1 hour but no more than 3 hours
5. Remove from brine and pat dry
6. Brush on more chili sauce and grill to desired doneness
½ lb Salt
½ gallon Water
½ lb Sugar
1. Combine water, salt and sugar. Heat to dissolve sugar
2. Add desired meat
Grilled Bananas Foster
4 oz Butter
2/3 C Cinnamon
1t Brown sugar
4 Bananas
Ice cream, as needed
1. Cream butter, cinnamon, and sugar
2. Peel banana and coat with butter mix
3. Grill banana to golden brown and serve with your favorite ice cream