West Virginia Northern Community College

Programs of Study

WTOV9 Jambo Grill Recipes 2014

Featuring the Recipes of Chef Chris Kefauver as seen on 2014 Jambo Grill featured on WTOV TV 9.


Chicken Sliders with Pickled Onions

1/4 cup red onion, sliced thin
3 tablespoons Sherry vinegar
1 1/2 tablespoons honey
2 tablespoons water
3 tablespoons Dijon mustard
3/4 teaspoon black pepper
1 tablespoon butter
1 1/2 pounds boneless chicken thighs
1/8 teaspoon salt
8 slide buns or dinner rolls

  1. Combine onions, 1T vinegar, 1 ½ t honey in a small bowl, toss well. Cover and refrigerate at least 30 minutes (can be done 1 day earlier, they get better the longer they sit)
  2. Combine the remaining vinegar, honey, water, mustard and pepper in a sauce pan and bring to a simmer, do not boil. Add butter and keep hot
  3. Sprinkle the chicken with salt and pepper and grill until cooked. Let cool to tough and chop or pull meat.
  4. Toss chicken in heated mix to cover
  5. Add chicken to bun and top with pickled onions and serve

Yield: 4

Grilled Stuffed Mushrooms    

2/3 cup plum tomato, chopped
1/4 cup mozzarella cheese
1 teaspoon olive oil
1/8 teaspoon black pepper
1 clove garlic, crushed
4 Portobello mushrooms
2 tablespoons lemon juice
2 teaspoons soy sauce
2 teaspoons parsley

  1. Combine tomato, shredded cheese, ½ t olive oil, pepper and garlic in a bowl
  2. Remove gills and stem from mushroom
  3. Combine remaining oil, lemon juice, and soy sauce and brush both sides of mushroom. Grill until soft.
  4. Place cheese mix in on the gill side of the mushroom and melt cheese

Remove and serve

 Yield: 4

Grilled Vegetable Sandwich

2 tablespoons olive oil
8 eggplants, sliced
2 red onions, sliced
1 large zucchini, cut lengthwise
1/4 teaspoon black pepper
1/8 teaspoon salt
1 tablespoon white balsamic vinegar
4 slices provolone cheese
8 tomatoes, sliced
8 basil leaves
4 slices of bread, hard crusty preferred

  1. Brush the vegetables with 1 T oil and sprinkle with salt & pepper
  2. Combine 1 T oil and vinegar and brush bread with mix
  3. Place grilled vegetables on grilled bread, top with cheese, tomato and basil. Cut and serve

Yield: 4

Soft Chicken Tacos

1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 pound boneless chicken thighs
12 corn tortillas
1 1/2 cups green cabbage
1/4 cup monterey jack cheese

  1. Combine the spices and coat chicken with it
  2. Grill chicken until done
  3. Pull or chop chicken once cooled to touch
  4. Sauté cabbage lightly, if desired
  5. Add chicken, cabbage and cheese to tortilla and melt cheese on grill and serve
  6. Garnish with sour cream, guacamole or salsa as desired

Yield: 4


Southern Shrimp Gravy and Grits

10 bacon slices, chopped
1 cup onion, chopped
1 cup green pepper, chopped
1/2 cup celery, chopped
2 tablespoons all purpose flour
2 tablespoons cajun seasoning
2 pounds shrimp, raw
1 1/4 cups beef broth
As needed grits, prepared as directed

  1. Cook bacon in skillet until almost crisp
  2. Add onion, pepper, and celery and cook to tender
  3. Combine flour and Cajun seasoning and stir in to make roux
  4. Add broth and create sauce
  5. Add shrimp and cook until they turn pink, be careful not to over cook
  6. Adjust seasoning
  7. Pour over grits and serve

Yield: 7

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