Recipes from an Olympic Chef

Chef David Keith of DRJ Catering ( shares these recipes with our Contours listeners.
David Keith’s blog can be viewed at

Banana Bread (makes one loaf)

1 pound ripe bananas
2 cups brown sugar, firmly packed
½ tsp. salt
4 eggs
¼ cup milk
1 Tbsp. baking soda
2 cups flour
¼ cup vegetable oil

Combine bananas and sugar in mixer for 2-3 minutes, bananas should still be a bit chunky.
Add eggs, salt, milk and oil.
Mix for 3 minutes.
Add flour and baking soda
Mix until combined and there are no flour lumps.
Put into a greased loaf pan.
Bake at 325 for approx 40 minutes or until firm.

Slow Cooker Chicken thighs with olives and tomato sauce

12 chicken thighs
1 tsp. kosher salt
½ tsp ground pepper
1 tsp. olive oil
1 ½ tsp. minced garlic
¼ cup dry white wine
3 Tbsp. tomato paste
1 tsp. crushed red pepper
One-28 oz can diced tomatoes
½ cup Kalamata olives, pitted
2 Tbsp. freshly chopped parsley

Sprinkle chicken with ½ the black pepper and ½ the salt.
Heat oil in a sauté pan.
Brown chicken on both sides, about 2 minutes each side.
Put chicken into crock pot.
Add garlic to pan. Sauté 30 seconds stirring constantly. Add wine and scrape up browned bits; cook 30 seconds.
Add wine to cooker. Add paste, red pepper and tomato to crockpot.
Cover and cook on high for 3 hours.
Add olives and cook another hour.
Add salt, pepper and parsley.
Serve with rice.

Jewels Quelly (Get our free e-zine by signing up at our website!)
Graduate of The Culinary Institute of America   Certified Personal Chef
AngelFood Personal Chef Service and Catering Company
A division of Jewels Quelly Enterprises, LLC    Washington, New Jersey 07882   
Email:     (908) 689-9530

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