Chef Dockery from Annabel's makes grilled chop salad and deserts - DC News FOX 5 DC WTTG

Chef Dockery from Annabel's makes grilled chop salad and deserts

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A variety of chopped vegetables A variety of chopped vegetables
SOUTHFIELD, Mich. (WJBK) -

Chef Brad Dockery from Annabel's and Company Catering joined us on the "Mix at Six" to show us how to do a chopped salad and some desserts on the grill.

Click on the video above to watch his cooking demonstration. The recipes follow below:

CHOPPED SALAD

Finely chop/dice and toss together:

1 Broccoli crown
1 Bag shredded purple cabbage
1 Bag matchstick carrots
1 Head green cauliflower
1 16oz. Bag frozen peas
1 16oz. Bag frozen corn
1 Cucumber
2 Red pepper
1 15oz. can Cannellini beans – rinsed and drained
1 Tbsp. Fresh dill
1 tsp. Fresh ground pepper
1 tsp. Granulated garlic
1 pound Salad greens of your choice

Toss together. Serve with vinaigrette of your choice.


GRILLED PEACHES WITH POUND CAKE

1 Meijer store pound cake
4 ripe peaches
1 cup brown sugar
1 cup butter, melted

Slice pound cake. Place on grill to mark both sides. Combine brown sugar and melted butter in a big bowl. Toss with halved, pitted ripe peaches. Grill facing down til charred. Place pound cake on plate with ½ grilled peach on each. Serve with vanilla ice cream and whipped cream.


CARAMELIZED BERRIES AND GRILLED ANGEL FOOD CAKE

1 Meijer store Angel Food Cake
½ pound Brown sugar
1 cup Heavy cream
1 Tbsp. Butter
1 pint Blueberries
1 pint Blackberries
1 pint Raspberries
1 pint Strawberries

In a small pot, bring to boil brown sugar, heavy cream and butter. Remove from heat and fold together gently all of the berries. Quickly toast slices of angel food cake on the grill. Place cake on plate, top with the berries and spritz with whipped cream.

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