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Gray’s Color of Cooking

@grays_cc

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Anyone can cook, but it pays to have some help and inspiration along the way.
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Sesame and honey glazed salmon with sweet potatoes and asparagus.

Ingredients

• One salmon fillet cut into two-inch strips
• Asparagus
• Sweet potatoes
◦ 3 tablespoons of honey
◦ Half a cup of Mayo
◦ Half a cup of Japanese BBQ sauce
◦ One knob of grated ginger
◦ Two cloves of crushed garlic
◦ One teaspoon of sesame oil
◦ One tablespoon of rice wine vinegar
◦ Salt and pepper to taste
◦ A quarter cup of chopped green onion
◦ Sesame seeds

Technique

- Slice your salmon and mix your marinade ingredients in a large bowl

- Add the salmon to the marinade and let it rest in the fridge for at least two hours

- Clean your sweet potatoes, slice them in half, coat in some olive oil, salt both sides, place them flat side down on a baking sheet, and bake at 425 for about 30 minutes

- Clean and chop your asparagus, coat in some sesame oil, salt, pepper, and bake at 425 until they’re cooked to your liking. I usually go for about 8 minutes at most.

- Take the salmon out of the marinade and air fry at 400 for about 7 minutes or bake on convection at 425. You should aim for a light char

- Finish your sweet potato with a little butter, salt, and honey. Garnish the salmon with sesame seeds and green onion, and serve. by @grays_cc

Sesame, basil, and soy ground beef with vegetables, homemade chili crisp pickles, white rice, and spicy mayo.

Bad plating, great dish. by @grays_cc

Some recent items from the new kitchen

-Sourdough banana bread

-Shredded chicken tacos with fried shallots and avocado crema

-Katsu fried chicken for homemade chicken Caesar wraps by @grays_cc

Hot honey pepperoni pizza with garlic, onion, and roasted red pepper.

Second crack at a homemade sourdough pizza crust. This was 70% hydration (450 grams of bread flour, 100 grams of starter, 300 grams of water).

I’ve never worked with a dough this wet before and didn’t spend enough time building the gluten, so I ended up making one of the pizzas a Stromboli because I couldn’t get it off the cutting board. Honestly, the Stromboli may have been better anyway.

Just because you mess something up doesn’t mean it can’t be turned into something fantastic. by @grays_cc

Gazpacho with Homemade Sourdough

It’s 100 in Denver, but I wanted soup, and Spain was playing in the World Cup final, so Gazpacho was the only right answer.

Ingredients

* Eight Roma Tomatoes
* Half a red onion
* One large or a few small cloves of garlic
* One green pepper
* One cucumber (peeled)
* Half a cup of olive oil
* Salt and pepper to taste
* Two large slices of bread. I used sourdough. (crust removed)

* Parsley and chives for garnish

Technique

* Dice all of your vegetables into chunks that will reasonably fit in your blender, and tear up the bread as well.

* Add what you can fit into your blender and season with salt and pepper.

* Pulse a few times and then run on high for 15-20 seconds before streaming in your olive oil and blending for another 20-30 seconds.

* You can blend as much or as little as you want, depending on the consistency you’d like. I also had to do mine in batches and then combine once everything was a liquid because my blender could not fit everything.

* Once smooth, put the soup in the fridge for about an hour, and chop your garnish. I added some cherry tomatoes, cucumber, parsley, and chives.

* Serve with a nice toasted bread and an extra drizzle of olive oil.

Next time I’m thinking of swapping the green pepper for a roasted red pepper and using an entire head of slow roasted garlic. by @grays_cc

Some proper food after eForest b2b Deadrocks.

Pork and rice with Tajin and lime creamed corn. Smoked spicy sour cream, sautéed peppers, garlic, onion, and garlic and lime avocado. by @grays_cc

Asian beef with Mexican corn and roasted sweet potatoes

Lauren and I were trying to come up with something to make for dinner, and she found a few recipes that involved ground beef, sweet potatoes, and corn. We took that idea, combined some regional flavors, and added a little flair.

Ingredients

1. Two lbs of ground beef
2. One can of sweet corn (or two cobs with the corn cut off)
3. Three large sweet potatoes
4. A quarter cup each of soy sauce, creme fraiche or sour cream, Gochujang if you have it, and brown sugar
5. 6 cloves of garlic
6. One white or yellow onion
7. A third of a cup of chopped Cilantro
8. One lime
9. A diced green pepper
10. One tablespoon each of sesame oil, rice wine vinegar and corn starch
11. Garlic powder, onion powder, smoked paprika, cayenne pepper, and MSG if you have it
12. A few splashes of fish sauce

Technique

* Drain your corn and mix it with the green pepper, sour cream/creme fraice, Cilantro, the juice of half a lime, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.

* Dice your onion, sweet potato, and garlic. The sweet potato should be in bite-sized chunks.

* Lightly coat the sweet potatoes in olive oil, season with salt and pepper, and bake at 425 for about 15-20 minutes.

* While the sweet potatoes are cooking, mix your soy sauce, sesame oil, brown sugar, fish sauce, MSG, and Gochujang in a small bowl. You can add some chili flakes if you want some heat.

* Brown the ground beef in a high-walled skillet, then add your onion and garlic once it is mostly cooked through.

* Continue cooking for a few minutes before adding your corn starch and cooking for another minute. Then add your sauce mixture and simmer until it thickens into a nice sauce.

* Take out your sweet potatoes, add your beef on top, and the corn mixture on top of that. Garnish with a lime wedge and some additional cilantro. by @grays_cc

A little sourdough Focaccia action for the weekend. by @grays_cc

Buttermilk Fried Chicken Sandos

I have spent a lot of time deep and shallow-frying all kinds of things, but I almost always go Katsu style (flour, egg wash, bread crumbs). This time, I wanted to go with a more traditional southern-style buttermilk marinade. To be honest, it was easier than Katsu style and made for some pretty incredible sandwiches.

Ingredients:

1. One liter of buttermilk, or about four cups
2. 1.5 tablespoons each of smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and chili powder.
3. Salt to taste, I generously seasoned the chicken before putting it in the marinade
4. Eight chicken thighs
5. Some heavy buns/rolls or your sandwich will entirely fall apart
6. 6-8 cups of frying oil (canola or vegetable)
7. Two cups of all-purpose flour

Technique:

1. Salt your chicken and let it rest for about 30 minutes.
2. Whisk one tablespoon of all your spices into the buttermilk, then add the chicken. Cover and refrigerate for 2-6 hours.
3. Add your flour and mix with the remaining spices. Remove your chicken from the fridge, sprinkle some drops of the marinade in the flour, and stir. This creates some larger chunks of flour that give you that craggly crust.
4. Dredge your chicken thoroughly (no wet spots)
5. Add your oil to a large heavy-bottomed pot (stainless steel or Dutch oven)
6. Heat the oil to 375 and cook the chicken in batches; don’t overcrowd the pot. Adding the chicken will decrease the oil temperature to about 350, which is where you want to maintain the temperature.
7. Once the chicken is a deep golden brown, remove it and place it on a wire rack to drain while you finish the rest of the chicken.
8. Toast your buns and assemble your sando with whatever toppings you wish. I went pretty basic with buffalo, some spinach, pepperjack cheese, and pickles.
If you want your bun to stay a bit more intact, put your cheese under the chicken. by @grays_cc

Chicken Wild Rice Soup

I’ve posted this before, but never had a recipe and frankly this version was significantly better.

Ingredients:

    •    2 lbs Chicken breast (boneless, skinless)
    •    6 cups Chicken stock (low-sodium)
    •    1 cup Wild rice (uncooked)
    •    1 cup Slivered almonds
    •    1 cup each diced carrots, celery, & onion
    •    5 cloves of garlic (minced)
    •    2 tbsp Butter or Olive Oil
    •    1 cup Heavy cream
    •    1 tsp Rosemary, thyme, and sage (finely chopped)
    •    Parsley (chopped, for garnish)
• Salt and pepper to taste

Technique:

• Melt the butter and add the diced carrots, celery, and onion. Sauté for three minutes, and the vegetables are slightly softened. Stir in the minced garlic, rosemary, thyme, and sage. Cook for about 1 minute until fragrant.

• Pour in the chicken stock. Bring the mixture to a simmer.

• Place the chicken breasts in the pot and simmer for about 15 minutes. Remove the chicken and shred or dice it.

• Immediately add your wild rice and cook for 40 minutes. Reduce the heat to low and add your chicken back in, almonds, heavy cream, and salt/pepper to taste. Garnish with fresh parsley and serve with a nice crusty bread by @grays_cc

Homemade Mac and Cheese

S-tier comfort food made infinitely better when you do it yourself. This recipe is to make enough for about 18 servings (two packs) of penne pasta.

Ingredients

* One stick of butter
* Half a cup of flour
* Two cups of sharp cheddar
* One cup of Gruyere
* One cup of mozzarella
* Two cups of bread crumbs
* Two packs of pasta (penne, bow tie, macaroni, etc.)
* 5-6 cups of milk (it’s variable & I never measure)
* A few slices of Kraft Singles (optional)
* 5 cloves of minced garlic (optional)

Technique

* Make a roux! Melt your butter and then add half a cup of flour. Making any roux is a 1:1 ratio of butter to flour. Cook the butter and flour for a few minutes, stirring often.

* Begin adding the milk about a half cup at a time, stirring constantly. It will initially thicken to a paste; as soon as the milk is absorbed, add more. Eventually, you will have a smooth cream béchamel. You’re aiming for consistency.

* Add the Kraft singles and garlic if you have them and want to. They aren’t necessary, but the singles help the emulsion with the rest of the cheese, and I just like garlic.

* Stir in the remaining cheese over low heat until fully melted. Season with salt if necessary, black pepper, and I like to add some onion powder, cayenne, and smoked paprika.

* Cook your pasta until it is two minutes before al dente. Usually about 8 minutes in heavily salted water; drain, then add to your baking dish before covering with the cheese sauce.

* Toast the bread crumbs in butter for a couple of minutes, then coat every square inch of the mac.

* Bake at 400°F for 15-20 minutes and serve.
Doing this at home is great because you can easily add anything you want. Bacon, chicken, buffalo sauce, jalapenos, and you can play with the cheese combos to completely change the dish by @grays_cc

Made some sourdough pizza last week with the starter discard. New tech unlocked. Just give yourself more than 2 hours to make the dough… by @grays_cc