Sunrise Chef

Sunrise Chef: The Grille at Bear Creek

This week's Sunrise Chef segment features The Grille at Bear Creek.

Head chef Heath Houck and marketing manager Jeff Zellner were in the kitchen. Watch the cooking segment in the video window above and see the full recipes listed below.

Grilled Spanish Octopus
You will need…
                1 whole Spanish octopus
                ½ lb pebble potatoes
                ½ lb chorizo sausage
                ½ cup Castellavetrano olives ( or green olive substitute)
                ¼ cup peppadews
                1 large yellow onion julienned
                2 TBLS sherry vinaigrette
Take your octopus and cut the head off and boil in a covered pot for 1 hour or until tender.  Begin caramelizing your yellow onion julienned with 2 tbls of butter until golden brown.  Cook off the chorizo sausage and slice it into half dollar sized pieces and put aside.  With an oven 350, coat your pebble potatoes in vegetable and season with salt and roast for 20 min, cut in half and set aside. Cut your olives and peppadews in half and set aside.  Clean your watercress and remove the large stems.  For the sherry dressing you need 1/3 cup sherry vinegar, ½ cup extra virgin olive oil, 1 tsp Dijon mustard, salt and pepper. Put the vinegar in a mixing bowl with Dijon mustard and slowly add the oil while whisking add salt & pepper to taste.
For assembly:  Cut the octopus into 2 inch portions and grill until you start to see char color and they are hot all the way through, in a bowl add all the other ingredients and toss with 2 TBLS of sherry vinaigrette.  Lay your grilled octopus in a bowl and cover with your dressed ingredients from the bowl.


Fresh Kale Salad
You will need…
                1 bunch fresh kale
                1 head romaine heart
                1/3 cup golden raisins
                ¼ cup sliced almonds
                ¼ cup quinoa
                3oz citrus basil vinaigrette
Wash your kale and romaine hearts, remove the stems from the kale and chop into bite sized pieces.  Chop the romaine into bite sized pieces.  Cook quinoa in water until opened and soft then set aside to cool.  For the basil vinaigrette you will need 1/3 cup extra virgin olive oil, 1/8 cup chopped basil, 3 tbls lemon juice, 1 tbls honey, 1 tbls white vinegar, salt and pepper.  Put all ingredients except for the olive oil in a mixing bowl and slowly add olive oil while whisking.  
For assembly: In a large mixing bowl add the Kale, Romaine, golden raisins, sliced almonds, quinoa and tossed with the citrus basil vinaigrette. Place into a chilled salad bowl.


Southern Fried Shrimp 
You will need…
                5 large u-15 shrimp
                2 cups buttermilk
                3 cups flour
                ¼ tsp Tabasco sauce
                ¼ tsp salt
                ¼ tsp black pepper
Peel and devein your shrimp leaving the tail on and put aside.  Add together your buttermilk and tabasco sauce and whisk together (this will be the wet mix for the shrimp.  Now add your salt and pepper to the flour to create your dry mix.  First coat your shrimp in the seasoned flour then dredge them in your wet mix.  After it is coated with the wet mix go back into the dry mix for a second coating and deep fry for 3-4 minutes or until cooked all the way through. Set on a paper towel to soak up any excess grease, plate and then serve.

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Allentown, PA 18102




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