West Virginia Northern Community College

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WTOV9 Jambo Grill Recipes 2015

Featuring the Recipes of Chef Chris Kefauver as seen on 2015 Jambo Grill featured on WTOV TV 9.

 

Bacon Wrapped Avocado Dogs

4 Hot dog
4 Flour tortilla, 6”
Guacamole, as needed
8 slices Bacon

  1. Preheat grill.
  2. Roll 2 offset slices of bacon around each hotdog and set aside.
  3. Cook dogs until bacon is done and dog is cooked.
  4. Place a layer of guacamole on the tortilla shell. Roll dog in the guacamole shell.
  5. Garnish with salsa or sour cream.

Yield: 4

Adapted from Kroger.com



Grilled Orange Chipotle Pork Fajitas  

1/3 C. Italian dressing
1/4 C. Orange marmalade
2 T. Canned chipotle pepper
1 Pork tenderloin
1 Pepper, green, qtr
1 Pepper, red, qtr
1 Onion, sliced
6 Flour tortillas, 8”
1 1/2 C. Cheddar cheese, shredded
Guacamole, as needed
Salsa, as needed

  1. Preheat grill.
  2. Mix dressing, marmalade, and chipotle peppers together.
  3. Grill pork, while basting with dressing mix. Turn, baste and cook until internal temp of 145 is reached.
  4. At the same time grill vegetables. Once done cut in pepper, julianne and prepare onions.
  5. Slice pork and place inside tortilla with vegetables and cheese.
  6. Garnish with guacamole and salsa.

 Yield: 6

Adapted from Kroger.com


Italian Style Tempeh Grinder

1 Pack Tempeh
2 Hoagie buns
16 oz Canned peppers in sauce
Parmesan or mozzarella cheese, as needed

  1. Preheat grill w/sauté pan.
  2. Sauté tempeh and warm through. Add peppers and sauce.
  3. Once heated through add to the bread and top with cheese as desired.

Yield: 2


Mixed berry with Grilled Pound Cake

1/2 lb. Strawberries, quartered
1/2 lb. Blueberries
1 T. Sugar
4, 1/2" slices Pound cake

Ice Cream, if desired

  1. Preheat grill
  2. In a foil pack place the berries and sugar, toss and pull to the top. Grill until it is hot.
  3. Grill cake to warm and toasted.
  4. Place cake on plate and pour berries over cake.
  5. Serve with ice cream or plain.

Yield: 4


 

Smokey BBQ Wings

3 lb. Chicken wings
2 C. Ketchup
1/4 C. Olive oil
1/4 C. Orange juice
1/4 C. Chipotle pepper sauce
1 tsp. Garlic, granulated

Ranch dressing, if desired

  1. Preheat grill.
  2. Mix all ingredients except wings.  
  3. Place wings and ½ of the sauce in a Ziploc bag and toss to coat. Set in cooler for a minimum of 3 hours.
  4. Divide retained sauce. Use ¼ for basting.
  5. Grill wings, basting periodically until they reach an internal temp of 165.
  6. Remove and serve with remaining sauce and ranch dressing.

 Yield: 4 servings

 

Adapted from Tabasco.com

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