Wednesday, March 19, 2014

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Recipes from Chef Riley

Chef Riley and Jefferson City Hy-Vee are sharing our weekly recipes with everyone!!  Check here for weekly updates! 
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Stuffed Potatoes with Hatch Chili's, beef and Whiskey Cheddar

Cut uncooked potatoes in half (the long way) scoop out potato leaving a shell of about 1/2 inch thick. 
In sauce pan combine ground beef, onion, 2 cloves of garlic, several Hatch Chili's (can substitute plablano peppers), 1 tsp of New Mexico Chili Powder or Hatch Chili Powder.  Cook.
Scoop in to uncooked potato, top with Kerry Gold Cheddar with Whiskey.
Roast on the grill until cheese has melted and potato has softened (approx 15 minutes).  Remove from heat and top with Creme Fraiche (or Sour Cream)

Steak Served Over Grilled Collard Greens with Mushrooms,

Sweet Balsamic Reduction and Parmesan Reggiano

Ingredients for the Marinade

  • ¾ cup dry Red Wine
  • ¼ cup Olive Oil
  • 3 Garlic Cloves, crushed
  • 1 tablespoon Salt (I used roasted garlic infused salt)
  • 1 tablespoon Hatch Chili Powder

Ingredients for the Sweet Balsamic Reduction

  • 2 tablespoons dark Brown Sugar
  • 1 cup Balsamic Vinegar

Other Ingredients

  • Kansas City Strip Steaks
  • Baby Portabella Mushrooms
  • Collard Greens
  • Parmesan Reggiano
  • Bacon


Directions for the Steak

  • Combine all of the marinade ingredients. Slice the steak into strips about ¼ inch thick. Allow to marinade refrigerated for 8 hours.
  • Over a medium high heat cook to desired doneness.


Directions for the Sweet Balsamic Reduction

  • Combine the brown sugar and vinegar in a sauce pan and allow to simmer over a medium heat until reduced by half.


Directions for Collard Greens

  • In a large sauce pot add ½ pound bacon and 10 cups water. Bring to a boil.
  • Remove the stems from the collard greens and discard.
  • Add the collard greens to the boiling water and cook for 2 minutes.
  • Remove the greens from the water place them in stacks on the grill. Cook until charred.


  • Brush the mushrooms lightly with olive oil and add to the grill over a medium heat.
  • Cook until softened.
  • Plate the cooked collard greens, place the steak and mushrooms on top.
  • Drizzle the steak and mushrooms with the sweet balsamic reduction.
  • Finely shred the Parmesan Reggiano on top.
  • Serve and enjoy.

Chef Riley Epperson

Marinated Steaks
Olive Oil
Red Wine
2T Chili Powder
No Salt Soy Sauce

Marinade your steaks of choice for about 8 hours
Grill to desired temperature


Ricotta Meatballs


  • 2 pounds beef
  • 2 tablespoons olive oil
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/2 cup bread crumbs
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon ground fennel
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper



  • Combine all of the ingredients and roll into individual 1 inch meatballs.
  • Grill over medium high heat until done and char marks have formed. Turning just once.


Plantains with a Brown Sugar Glaze 


  • Plantains
  • 6 tablespoons unsalted Butter
  • 1 cup Brown Sugar
  • 2 tablespoons Sherry Vinegar
  • Coconut Oil



  • In a sauce pan over a medium heat combine the butter and sugar. Melt while stirring constantly.
  • Once the sugar has melted remove from the heat and add the vinegar. Stir until well combined.
  • Slice the plantains lengthwise leaving on side still in their peel. Brush the cut side with coconut oil.
  • Grill the plantains cut side down until they become charred. Turn the plantains over and continue to cook.
  • Brush the cut side of the plantains with the brown sugar mix.
  • Once the plantains have become soft remove them from the grill and serve immediately.


Tomatoes stuffed with Chorizo and Rice


  • Tomatoes
  • 16 ounces Chorizo
  • 1 cup of Long Grain Rice
  • 1 clove of Garlic
  • 1 small White Onion, diced
  • 1 small Bell Pepper, diced
  • 22 ounces Chicken Stock
  • Cilantro for garnish



  • In a saucepan, over a medium high heat, combine the chorizo, onions, garlic, and bell pepper. Cook until the completely done.
  • Add the rice and stock and bring to a boil. Reduce the heat to low and allow to simmer for 20 minutes or until the rice has finished cooking.
  • Cut the tomatoes in half and remove the seeds.
  • Stuff each half with the rice-chorizo mix and place the tomato and the grill for approximately 3 minutes. The tomato will become soft quickly and will be difficult to remove if overcooked.
  • Garnish with cilantro.


Steak Fajita

Ingredients for the Marinade

  • Juice of 4 Limes
  • ½  bunch of Fresh Cilantro, chopped
  • 2 Cloves of Garlic, minced
  • 1 tablespoon Ground Cumin
  • 1 Jalapeno, seeded and diced
  • 2 tablespoons Olive Oil
  • Salt and pepper to taste



Additional Ingredients

  • Sirloin Steak, sliced thin
  • Bell peppers, various colors, seeded, sliced into ½ inch thick pieces
  • Onions




  • Combine all of the marinade ingredients and place the steak into the marinade. Refrigerate overnight.
  • Over a medium high heat grill the peppers, onions, and steak.
  • Grill the flour tortillas.
  • Add to the center of the tortilla enough, pepper, onion, steak mix to fill about 1/3 of it.
  • Fold the sides of the tortilla over the center.
  • Top with sour crème, salsa, ect



By Chef Riley

10 Roma Tomatoes, seeded and diced

1 small White Onion, diced

2 Garlic Cloves, minced

½ bunch Cilantro, chopped

Salt to taste

½ teaspoon Sugar

1 Jalapeno, seeded and diced

Juice from one Lime


Combine all of the ingredients into a bowl and refrigerate for one hour.

Steak with Fresh Lemon, Sweet Balsamic Glaze, & Parmesan Butter


2 tablespoons grated Parmesan Cheese

1 ½ tablespoons unsalted Hy-Vee Butter, Softened

1 teaspoon Olive Oil

¼ cup balsamic Vinegar

1 small Shallot, diced

½ teaspoon Dark Brown Sugar

Pepper to taste, cracked

Kosher Salt to taste


Fresh lemon


Mix the parmesan cheese and soften butter together in a bowl. Season to taste with freshly cracked pepper.

Heat a skillet over a medium high heat. Salt and pepper both sides of a steak to taste. Add the olive oil to the skillet. Once the oil begins to smoke add the steak to the skillet. Cook until it is to the desired doneness. Remember to only turn the steak once.

Once the steak is cooked remove it from the skillet and allow it to rest on a plate for five to ten minutes to allow its juices to settle.

Add the balsamic vinegar, brown sugar, and diced shallot to the skillet. Allow it to come to a boil and reduce to a glaze. Stir continuously while it reduces.

Squeeze the fresh lemon on top of the steak. Then drizzle the balsamic glaze over the steak. Finally add the parmesan butter to the top of the steak.


Chef Riley

Cucumber-Melon Chutney

By Chef Riley


1/3 Seedless Cucumber, peeled & chopped

2 cups Honeydew Melon, ripe and chopped

3 tablespoons fresh Lime Juice

¼ cup Cilantro, chopped

½ Red Onion, chopped

1 teaspoon Jalapeno, minced

¼ teaspoon Cumin

½ teaspoon Coriander



  • Combine all ingredients and refrigerate for at least 30 minutes.
  • Serve over your favorite steak, chicken, or fish.


Chef Riley


Chef Riley’s Creamy Blue Spinach (served over Steak) with a hint of Lemon


  • 1 Hy-Vee Angus Sirloin Steak
  • ½ small Onion, thinly sliced
  • 1 Garlic Clove
  • ¼ cup Heavy Cream
  • 1 teaspoon Hy-Vee Olive Oil
  • 1 teaspoon unsalted Hy-Vee Butter
  • 1 ½ teaspoons fresh Lemon Juice
  • 1 tablespoon Blue Cheese
  • 5 ounces Baby Spinach



  • Dry the steak with a paper towel and add salt & pepper to each side.
  • Heat a pan to medium high heat and add the oil & butter.
  • Once the oil begins to smoke add the steak to the pan and cook to desired doneness. The steak should sizzle when added to the pan.  Remember to only turn once.
  • Remove the steak from the pan and allow to rest for 5-10 minutes.
  • Reduce the heat to medium and add the onion and garlic and cook until softened.
  • Add the heavy cream, blue cheese, and spinach. Cook until the spinach is wilted.
  • Stir in the fresh lemon juice and add salt & pepper to taste.
  • Serve the creamy blue spinach over the steak.



Grilled Peaches with a Cinnamon Honey Butter


  • Firm Peaches
  • 1 pound of Unsalted Butter
  • 4 teaspoons ground Cinnamon
  • 3 tablespoons Honey



Directions for Grilling the Peaches

  • Cut the peaches in half and remove the pit.
  • Brush each cut side with olive oil.
  • Place each half over a medium high to high heat.
  • Grill until dark grill marks appear and the peaches begin to soften.


Directions for the Cinnamon Honey Butter

  • Soften the butter.
  • Combined the butter with the cinnamon and honey.
  • Refrigerate for at least thirty minutes prior to use.


Grilled Cantaloupe with a Honey-Yogurt-Mint Sauce


  • Cantaloupe
  • 12 ounces Greek Yogurt
  • ½ cup Honey
  • 2 tablespoons Fresh Mint



Directions for the Cantaloupe

  • Cut the Cantaloupe in half-length wise. Remove the seeds and cut each half into one inch thick slices.
  • Brush olive oil on each of the sides of the Cantaloupe.
  • Grill over a high heat until they soften and dark grill marks appear. Turn and repeat.
  • Remove from heat and drizzle the honey-yogurt-mint sauce over the top.



Directions for the Honey-Yogurt-Mint Sauce

  • Mix the yogurt with the honey until well combined.
  • Chop and add the fresh mint.
  • Refrigerate for at least thirty minutes prior to use.



Stuffed Peppers


  • 1 1/2 pounds sweet Italian sausages, casings removed
  • 1/2 cup finely chopped red onion
  • 1/3 cup minced fresh parsley
  • 1/4 cup Italian Panko breadcrumbs
  • 1 large egg
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 4 medium-size red bell, halved lengthwise, seeded
  • Pearl Mozzarella 
  • 2 tablespoons Olive Oil



  • Add the olive oil to a pan and place over a medium heat.
  • Add the onions and sausage until the sausage is thoroughly cooked and the onions are soft.
  • Add the parsley, breadcrumbs, egg, pepper, and salt and combine.
  • Stuff each half of the peppers with the sausage mixture and place 2 pearls of the mozzarella on top.
  • Grill over a medium high heat until the peppers have softened and become charred.


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