WVNCC | West Virginia Northern Community College



WVNCC | West Virginia Northern Community College

Featuring the Recipes of Chef Chris Kefauver as seen on 2013 Jambo Grill featured on WTOV TV 9.

 

Apple Sticky Buns

1 - 6 oz can Biscuits, refrigerated
1 tablespoon Cinnamon
¼ cup Brown sugar
4 Apples, your favorite
¼ cup Butter

1. Tear a 10” piece of aluminum foil
2. Slice apples into 8 wedges, removing core
3. Combine brown sugar and cinnamon
4. Using the foil in a stack method place a layer of butter, then apples, biscuit, apples and top with brown sugar mix
5. Pull corners up and place on grill and cook until apples are cooked through, about 15 minutes

Yield: 4-6



Steak and Portabella Fajita

1 ½ lbs. Flank, top round or other steak
2 Portabella mushroom
½ cup Dressing marinade
1 Green pepper
1 Red onion
1 Red pepper
8 Flour tortillas
¼ cup Mozzarella cheese

1. Clean mushroom, remove gills and stem. Place mushroom and steak in a gallon Ziploc bag with marinade for at least 1 hour
2. Cut peppers and onion in juliennes or qtrs.
3. Remove meat and mushroom from marinade and discard marinade
4. Grill steak and vegetables till done. Remove steak and mushroom and slice
5. Place tortilla on grill and fill with slice steak, sliced mushrooms, peppers, onions and cheese. Fold in half and grill till cheese is melted, flipping half way through. Remove, cut and serve with pico de gallo

 Yield: 4



Blackberry Cobbler

½ cup Red wine
½ cup Sugar
4 cups Blackberries
1 cup Flour
1 cup Milk
1 cup Sugar
1 tablespoon Cornstarch
2 teaspoons Baking powder

1. In a cast iron skillet or a stoneware dish combine berries, sugar, and wine and cook over direct heat. Add cornstarch to thicken
2. In a bowl combine flour, sugar, baking powder and milk. Pour over berry mixture cook on the grill or at 300 for about 15-20 minutes, until golden brown. Serve with your favorite ice cream

Yield: 6-8



Blacked Chicken Sliders with Spicy Pickles

½ teaspoon Dry rub
½ teaspoon Chili powder
1 ½ teaspoon Cumin
1 ½ teaspoon Granulated garlic
1 teaspoon Onion salt
2 teaspoon Black pepper, grd
1 lb Sugar
1 pack Chicken breast
Dinner rolls or slider buns

1. Clean and cut chicken breast into appropriate sizes
2. Combine dry rub ingredients
3. Toss chicken in spice mix, evenly coating
4. Cook until done and serve with spicy pickles

Spicy Pickles
1 cup Sugar
1 teaspoon Red pepper flakes
1/8 teaspoon Hot sauce
16 oz Dill pickles

1. Place pickles in bowl, discard liquid
2. Add pickle ingredients and toss. Let stand until sugar dissolves
( they can be done in advance and will keep up to a month under refrigeration)

Yield: 4-6


 

Paper Sack Shrimp

1 lb Shrimp, large
½ cup BBQ sauce
1 tablespoon Parsley flakes
1 ½ tablespoon Chili powder
2 teaspoons Lemon pepper
2 teaspoons Onion powder
2 teaspoons Paprika

1. Rinse shrimp and place shrimp and BBQ sauce in a gallon Ziploc bag. Refrigerate for 1 hour
2. Open paper bag and add all spices.
3. Remove shrimp from marinade, discard marinade. Cook shrimp on grill for 1-2 minutes.
4. Toss cooked shrimp in spice bag and serve

Yield: 4-6