"Recipes from the Chef's Kitchen"

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Brion's Grille

10621 Braddock Rd.
Fairfax, Virginia 22032
703-352-7272


Terry Walline - Executive Chef (left)
Jessica Wisemiller - Manager (right)


Broccoli Salad

Ingredients:
1)   1 qt. Broccoli Florettes
2)   1 cup shredded Cheddar
3)   1/2 cup diced Red Onions
4)   1/3 cup Bacon Bits
5)   1/4 cup Raisins
6)   Broccoli Salad Dressing (see recipe below)

Preparation:
1)   Mix all the ingredients together.

The Broccoli Salad Dressing
Ingredients:
1)   1 cup Mayonnaise
2)   3/4 cup Sugar
3)   3 oz. Red Wine Vinegar

Preparation:
1)   Mix all the ingredients together.


Broccoli Cheese Soup

Ingredients:
1)   1/2 diced Onion
2)   1/4 bunch Celery with leaves
3)   6 cups Broccoli Florettes
4)   1 tbs. chopped Garlic
5)   2 oz. Butter
6)   1 Bay Leaf
7)   1/2 tsp. White Pepper
8)   1/2 tsp. Basil
9)   pinch of Oregano
10) 1/2 Gallon Milk
11) 1 qt. Chicken Broth
12) 4 oz. Cornstarch
13) 1/2 cup Water
14) 10 oz. shredded Cheddar Cheese
15) touch of Tabasco
16) 2 cups Heavy Whipping Cream
17) Salt and Pepper to taste

Preparation:
1)   Saute the first 5 ingredients together until bright in color.
2)   Then add the next 4 ingredients and stir.
3)   Then add the milk and chicken broth.
4)   Heat to 185 degrees.  Then tighten with the cornstarch and water.
5)   Finish with the last 4 ingredients.


Risotto with
Beef Broth (left) & Chicken Broth (right)

Ingredients:
1)   1 cup diced Yellow Onion
2)   5 tbs. Olive Oil
3)   1 lb. Arborio Rice
4)   6 oz. White Wine
5)   7 1/2 cups Broth (Beef Broth or Chicken Broth)

Other Optional Ingredients:
1)   Saffron
2)   Spinach
3)   Oven Roasted Tomatoes
4)   Portabello Mushrooms
5)   Asiago Cheese
6)   Parmesan Cheese
7)   Artichokes
8)   Roasted Red Peppers

Preparation:
1)   Saute the onion with the olive oil until soft.
2)   Then add the rice and stir.
3)   Then add the white wine and stir.  Allow the wine to be absorbed.
4)   Then add the broth.
5)   Add any or all of the optional ingredients and plate.


Watermelon Pear Martini

Ingredients:
1)   3 oz. Pear Flavored Vodka
2)   1/2 oz. Watermelon Pucker (which is like a Watermelon Liqueur)
3)   1/2 cup strained fresh Watermelon
4)   Ice
5)   Slice of Watermelon
6)   Frozen Watermelon Cubes

Preparation:
1)   Place the first 4 ingredients in a shaker and shake for at least 30 seconds.
2)   Garnish with a slice of watermelon and the frozen watermelon cubes.



Left Picture...The Banana Bust Desert served at Brion's Grill
Right Picture...In the Studio Kitchen with Lindsey
Gustin (right) and Terry Walline (left)


Good Eating!!!