|New years eve with one of my cooking mentors, Chef Hubert Keller of Fluer de Lys|
Sunday, June 16, 2013
A big thank you to all the people around the world for viewing and following Greg's World on a Plate, Its been eight years and well over 600 posts since I started this blog, I get a lot of enjoyment with cooking and seeking out new foods which to share on my blog. To see that someone maybe on the other side of the world viewed what I cooked today really makes it all worth it for me. If you have stumbled upon this blog and like to see more as I post, please subscribe with my loyal followers on the side bar under people following Greg's world on a plate. Thank you
Sunday, June 09, 2013
|Grilling on charcoal|
|Spicy Chicken Wings|
12 Chicken wings
1 small knob Ginger, Peeled
3 clove Garlic, Peeled
1/2 bunch Cilantro
3 Kaffir Lime Leaf *
3 T Lime Juice
1 T Thai Curry Paste *
1 T Fish Sauce *
1 T Soy Sauce
1-3 Thai chili peppers *
2 T Mirin rice wine *
1. Blend all the ingredients till they form a smooth paste; use the paste to marinate the chicken wings for a few hours or overnight.
2. Prepare a charcoal fire and grill the wings when the coals are glowing hot.
3. Turn the wings often to prevent from burning.
4. When the wings are done serve with fresh cut lime and maybe steamed Jasmine rice or a cucumber salad.
Yield= 1-2 servings
Note: *Some of the more uncommon ingredients can be found a Asian markets.
Wednesday, June 05, 2013
|Russet and Sweet Potato Cakes|
One of my favorite ways of serving potatoes is to make individual cakes with coarse mashed potatoes with different fillings and seasonings, cooked crisp on the outside and soft in the middle. To start, just peel and cut russet potatoes in large dice, boil in salted water till just cooked, drain and cool. Next make the garnish. In this case I made a fine dice of sweet potato and onions and sautéd till cooked. Next I crushed the potatoes and added the filling, seasoned with salt and pepper. The next step is to form using a ring mold to make the cakes. At this point they can sit until ready to cook. This batch was cooked in a cast iron pan with olive oil over an open fire, till crispy and hot. Filling ideas can include fresh chopped herbs, diced bacon, caramelized onions, wilted kale, etc.
Note: Try with a dollop of sour cream or maybe even caviar?
|Grilled Marinated Pork Chop with Potato Cake, Kale and Apricot Compote|
|Chops with Garlic, White Wine and Fresh Thyme|
|Grilling over Charcoal|
I had a craving for something on the grill tonight and I chose a pair of big thick pork chops to cook.
The pork was simply marinated in white wine, garlic and fresh thyme from the garden. While these chops soaked in the flavors, I started a hardwood charcoal fire. This gave me time to make the sides of fresh apricot chutney, potato cakes and cleaning kale which I will later cook on the grill.
With a glowing hot fire the chops go on and cook on both sides till just done, about 15 minutes total time. The Kale I served with it was cooked in a sauté pan over the same coals. I served a chilled rose wine with it and it was great- craving satisfied!
Note: Chutney and potato cake recipe coming this week
Monday, May 27, 2013
|Chicken Paella over a wood fire|
Monday, May 20, 2013
Tonight I made a Chicken and Fruit Salad with Tropical Asian Flavors, Great on a warm evening.
Grilled Chicken & Papaya Salad
3 Chicken Thighs
2 cups Mexican Papaya
1/2 cup Dried Currants
1 bunch Spinach, washed & Dried
1 bunch Arugula, washed & Dried
1 small knob Ginger
1 T Soy Sauce
1 clove Garlic
1 T Lime Juice
1 cup Olive oil
1 T Brown Sugar
1. Make the dressing in a blender with the peeled ginger, garlic, rice wine vinegar, lime juice, soy sauce and a touch of brown sugar. Blend till smooth & check for proper seasoning. (Use some of this dressing to marinate the chicken, reserve the rest for the salad)
2. Clean and dice the papaya and add to a bowl with the washed greens; scatter with currants.
3. Cook the chicken on a hot grill till done; allow to cool the slice and add to the salad.
4. Toss the salad with some of the reserved dressing.
Note: Allow 1-2 Chicken Thighs per person, Toasted Coconut with be a nice addition giving a crunchy texture.
Wednesday, April 24, 2013
|Washed and trimed Ramps ready for use|
Ramps, or Spring Onions as they are also known, are here in season for a short time. These are a rare find in most common grocery stores but can be found if you look in upscale markets, and farmer's markets are a really good place to find them. These short, tender stalks have a strong onion-garlic aroma and flavor. Good in recipes to give a burst of flavor. I use them in Risotto with good results, try them.
Sunday, April 21, 2013
|Le Garage Menu|
|Awesome Marina View|
|Oeuf a la Coque on the Brunch Menu|
85 Liberty Ship Way
Saturday, April 13, 2013
|A BigBowl of Goodness|
Note: Pho is a popular Vietnamese soup of noodles, broth, meat and herbs and other seasonings.
Friday, April 12, 2013
|Fresh Artichoke Risotto|
|Grilled Artichokes tossed in Vinaigrette|