Chef Gray Craig

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Jul 9

"Peanut" Sauce

While coming up with recipes for this event I ended up with a really easy peanut sauce. This sauce would go great with some chicken or pork lettuce wraps. And will post a recipe for those in a few days! Anyway here is the recipe…

Easy “Polynesian-esk” Peanut Sauce

3T Creamy Peanut Butter

2T Soy Sauce

2T Rice Vinegar

1T Chili Sauce (like rooster sauce, or a hot chili paste)

2t Minced Garlic

Optional 2t Minced Ginger

1) Combine ingredients in a food processor and pulse to combine, or whisk in a bowl.

2) For a spicier sauce add more chilis, D’uh!

Alternative:

Swap out 1T peanut butter and add another 1T of vinegar for a nice peanut vinaigrette.

Cheers!

-Gray

Jul 4

Testing Recipes Tomorrow…recipes to follow

I will be testing 2 cookie recipes, and coming up with a szechuan glaze, a pasta salad, and apolynesian slaw dressing. Nothing like making the office smell like food that no one will be able to eat. I’ll post a few of the recipes along with pictures tomorrow.

Gray

Pear Growers Dinner

   I have had the opportunity to cook for my boss, Chiles Wilson, and for his employees the past two cherry seasons. Along with that privilege I have also been given the opportunity to cater for his Annual Pear Growers Dinner. This will be my second time catering an event like this, and am gracious for the experience. Last years guest lists was about 85  attendees, with over 100 showing up. This year there is already over 100 expected. Learning from my miscalculations from last year, this dinner will go off with very little complications. 
   Two people whom I respect and can depend on will be assisting me this year. I have worked with both of them in the past, and both have helped me during various events while in culinary school. Chefs Fidel Carrillo and Eddie Torres Chris Rodarte will be helping to execute the following menu on July 12, 2011 at “The Club” in Walnut Grove, California.

Cocktail apps:
Various Sausages (An All State Packers STAPLE during cocktail hour)
Szechuan Shrimp Kabobs

For Dinner:
Teriyaki Pua’a Sandwich with Grilled Pineapple and Sesame Aioli
Spicy Hua’ai Beans
Hawaiian Pasta Salad
Tropical Coleslaw
Shoyu Sauteed Spinach

Dessert:
Sorbet Cookie Sandwiches
-Kiwi
-Pineapple
-Vanilla Pear 


 I always have trouble coming up with good desserts, but with some bouncing ideas around with Fidel these are what I came up with. The Vanilla Pear does not really fit the rest of the “theme”, but it is for a bunch of pear farmers. 

Will post pictures and recipes after the 12th.


Gray 



 

Chicken and Curried Noodle Soup with “Jus Roti” and Scallions - Idea came to me while making some fresh pasta and made a really nice lunch

Chicken and Curried Noodle Soup with “Jus Roti” and Scallions - Idea came to me while making some fresh pasta and made a really nice lunch

Jean-George’s Tuna Tartare I made for my Art Culinaire Practical. I would have liked Thai chiles like the recipe called for, but no luck.
Click Photo for a link to the recipe I used.

Jean-George’s Tuna Tartare I made for my Art Culinaire Practical. I would have liked Thai chiles like the recipe called for, but no luck.

Click Photo for a link to the recipe I used.

WHAT IS YOUR FAVORITE INANIMATE OBJECT?

my bed

Little dude

I have a tumblr

This is my first post. Cheers.

After much consideration I am starting up this “blog” to keep people who are interesting in my culinary journey up to date. I hope to share recipes, stories, pictures and anything else I find exciting throughout this trip.