Monday, April 30, 2012

ROTD: Scallop Ceviche


The warm weather is something we love at The Supreme Plate. It allows us to fire up the grill (not that we don’t get down in fierce storms, you can check our file if you don’t believe us) and enjoy some fresh dishes that sometimes don’t require any cooking at all. A little bit of proper preparation goes along way, and if you’re the planning type and not the last minute frantic type then this dish will be a surefire hit for you.
Scallop Ceviche is something that takes little to no time to whip together and always leaves the crowd asking for more.
Bust out some this weekend over a few cold drinks and some loud music, poolside.
You know that’s where we are right now on the open seas…
Enjoy!
(Click Read More for the entire recipe)

Saturday, April 28, 2012

Recipe Of The Day: Long Braise on a Beef Short Rib



Ingredients
Marinade:
5 lbs (3-inch thick cut) bone-in beef short ribs
1 bunch each fresh thyme, rosemary, and sage leaves, chopped
2 TBS ea Kosher salt and freshly ground black pepper
1 TBS Smoked Paprika
¼ TBS Garlic Powder
1 tsp Cayenne pepper
2 (750-ml) bottles Cabernet Sauvignon
Olive oil, for searing ribs
1 yellow onion, medium dice
2 carrots, peeled and medium dice
2 ribs celery, medium dice
3 cloves garlic
4 quarts veal stock
3 bay leaves
1-ounce dry porcini mushrooms

Directions:
Season the ribs liberally with herbs, salt and pepper, paprika, garlic powder & cayenne pepper.
Place in a large non-reactive bowl or deep container and cover with wine. 
Marinate for 12 hours in the refrigerator.

Preheat oven to 375 degrees F.
Remove ribs from marinade, pour all the wine into a saucepot, and reduce by half.
Meanwhile, heat a layer of olive oil in a large cast iron pan over medium-high heat.
Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan.
Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed.
Scatter browned vegetables over the ribs.

Add the reduced wine, the stock, bay leaves, and mushrooms.
Cover the pan with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones.
Skim any fat from the sauce.

Remove vegetables from the pan and set aside.
While ribs are resting, strain sauce into a saucepot and reduce for 1 hour.
Pour hot sauce over ribs and vegetables and serve.


Friday, April 27, 2012

Recipe Of The Day: Strawberry Cheesecake Pancakes


This is the type of recipe you wake a loved one up too, on a Sunday or Saturday morning, with some crisp Bacon, fresh fruit and a cup of whatever they like to sip on in the morning, even if it is a Mimosa. This recipe goes a long way as far as giving you energy to start off the day, or even better a full stomach to turn over and go back to sleep for a few more hours, leaving the dishes to someone else hands.
Enjoy your day either which way.

Ingredients
1 ½ cups strawberries, hulled and sliced
2 TBS seedless strawberry jam
1 ¼ cups all-purpose flour
1 ¼ cups buttermilk
1 large egg
¼ cup vegetable oil
¼ cup granulated sugar (for a healthier lighter version, use Nectresse™ Sweetener)
1 tsp baking powder
1 tsp baking soda
Pinch of Kosher salt
2 cups chopped frozen cheesecake
Cooking spray
Butter, confectioners' sugar or whipped cream, for topping (optional)

Directions:
Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F.
Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth.
Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat.
Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes.
Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners' sugar or whipped cream, if desired.



Thursday, April 26, 2012

Libations: The Peach & Mango Cobbler


We figured since we are about to embark on a little bit of a journey why not start the day off right with a nice Libation we call “The Peach & Mango Cobler on Ice.” This drink right here packs a serious punch and goes great after dinner on a hot evening.

Ingredients
Crushed ice
2 ½ oz rye whiskey
2 ½ oz peach nectar
Dash bitters
4- 5 wedges frozen peaches cut into a medium sized dice
¼ of a ripe Mango quartered or cut into wedges
3 to 4 fresh mint leaves, roughly chopped
1 lemon wedge

Directions:
Fill a large wine goblet with crushed ice.
Gently muddle the rye, peach nectar, dash of bitters, peaches, mango, mint, and a squeeze of lemon juice in a cocktail shaker.
Pour over ice and serve cold.

Editors Note: At first, the whiskey will pack a mean punch but as the ice melts and mixes with the fruit melt, it will mellow into a wonderful summer drink.



Wednesday, April 25, 2012

Parsnip & Potato Latkes w/ Homemade Cinnamon Apple Sauce


There is something to be said about a warm plate of fresh made Latkes with a dash of either Sugar on them or some Applesauce on the side. Ok maybe that is just a feeling that only I have, but either which way, I feel that Latkes are something not enough people know how to make them properly. 

This recipe is an adaptation to my Great Grandmothers recipe that has been used by my family for almost 100 years. For those not in the know, a Latke is simple a Potato Pancake that has been seasoned and fried. 

Something of a treat that we grew up eating during the Holidays, Latkes are a fun thing to make with your Children, because nothing beats cooking with Family and eating fried bits of joy, as soon as they hop out the frying pan.
Enjoy!
(click Read More, for the entire recipe)

Saturday, April 14, 2012

Friday, April 13, 2012

The Best Way To Grow, Miracle-Gro® Expand 'n Gro™ Concentrated Planting Mix



This post brought to you by Scotts®.  All opinions are 100% mine.

EnG Product Shot.png It is time for us to start being honest with ourselves, for the most part, growing up many of our ancestors had it harder than we did and so therefore they worked harder than we have too. How many of us out there have or had Grandparents who had beautiful gardens full of lively plants, vegetables, herbs and remarkable flowers that were far more breathtaking than any painted landscape could possibly be? These days, we don’t always allow ourselves enough time to take a moment and actually smell the flowers let alone attempt to grow them in our own homes.

With the cost of fuel constantly playing war with our pocketbooks, which in turn effects how much we pay for food, the time is now to start growing and cultivating our own gardens and take back control over what we eat and what is put into each and every ingredient we use. Expand ‘n Gro™

We have been growing our own herbs, peppers, fruits and vegetables over the last few years and have recently begun planting massive citrus and avocado trees on our property. To say the least, watching them grow is an amazing feeling especially when you can actually enjoy the fruits of your labor. We always state on The Supreme Plate, that in order to get the best results you should always use “The Right Tool, For The Right Job,” this instance being no different we want to talk about how wonderful of a product we found in the Miracle-Gro® Expand ‘n Gro™ Concentrated Planting Mix. After picking up some very healthy trees from our local nursery, we took them home and planted them according to their instructions using Miracle-Gro® Expand ‘n Gro™ Concentrated Planting Mix. Within a week we literally saw a tremendous amount of new growth and bright green vibrant leaves that just screamed of great things to come. If your wondering what made us choose Miracle-Gro® Expand ‘n Gro™ Concentrated Planting Mix, we read up on it and saw that it says it feeds for up to 6 months, significantly improves soil for multiple years (a great thing when you live in one of the worst drought facing areas in America, year after year) and its all natural fibers hold up to 50% more water than basic potting soil. By expanding up to 3x its normal size once water has been added, its like giving your plant a healthy dose of all natural steroids. What that basically means to us as consumers is less spent on buying foods at the local grocery store, more money in pockets and healthier foods on our plates.





Buy commenting on this post, you too can receive a free sample of Miracle-Gro® Expand ‘n Gro™ Concentrated Planting Mix and check it out for yourself. Miracle-Gro® Expand ‘n Gro™ Concentrated Planting Mix is a must have this Spring, to get your Summer garden looking its ultimate best. Instead of having to go purchase a new car to make your neighbors jealous this year do it with your garden instead, we guarantee you’ll love the feeling.

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Wednesday, April 11, 2012

ROTD: Curried Chicken & Rice Soup




Fresh out the kitchen and perfect for this chilly day comes the Recipe Of The Day: Curried Chicken & Rice Soup. Everyone by now should know the benefits a hot bowl of soup can provide especially when having to face cold weather all day long.
This Chicken Soup & Rice Recipe is packed with nutrients and more importantly flavor which help to keep you fueled up all day long.

Its also great to make the night before you really want to have it and let the flavors come together overnight in the fridge. This right here is no Soup from a can, this is that real deal.
Enjoy.
(Click Read More for the entire recipe.)

Monday, April 9, 2012

Biscayne Steak, Sea & Wine, Brings South Beach To Las Vegas


Las Vegas – Oftentimes when people wax the philosophical about what great spots they have vacated too or what fascinates them, you will be told about a dining location that one must not miss out on. Food and its supernatural powers can either make or break an entire trip. How many times have you heard someone return from a vacation to hear, everything was great but the food was horrible. Let us put it bluntly, when the food sucks, everything from that point on might as well not even have happened.

The city of Las Vegas knows this fact and that is why they have become the ultimate dining hotspot within the last decade. The Gastronomical /Culinary crazed monster that has overtaken the World is leaving an incredible mark in the hearts and stomachs of millions of people night after night in the city where anything goes and for the right price anything can be had.

Seared Tilapia w/ Lemon Asparagus & Spicy Mint Gremolata


Using quality equipment is key to creating great dishes. That is to say, you don’t always need to go out and purchase the most expensive piece of cooking equipment, but more importantly a piece that can withstand time and rigorous use. When cooking your Tilapia, make sure that your non stick skillet is very hot, this will ensure that only a minimal amount of oil is needed. Your fish for once doesn’t actually have to be swimming to be ok. By using a few different fresh herbs and the hints of citrus as a topping, the fish will pack the perfect amount of heart healthy nutrients as well as a some great flavors to either start or finish off the day.

Ingredients:
2 lb thin, tender asparagus, trimmed
3 TBS coarsely chopped mint leaves
1 small garlic clove, finely chopped
½ tsp finely grated lemon zest
Juice from 1 large Lemon
Few dashes of crushed red pepper flakes
2 tilapia fillets (around1 lb), halved
Kosher Salt and freshly ground black pepper
1 TBS extra virgin olive oil, plus 4 tsp oil for drizzling

Directions:
Put a steamer basket in a large pot over 1-inch of boiling salted water.
Add the asparagus; cover and steam until it is crisp-tender, 6 to 8 minutes.
After you remove the Asparagus dash with Kosher Salt, course ground black pepper & Lemon Juice to taste.

In a small dish, stir together the mint, garlic, lemon zest and pepper flakes, this makes a great condiment called a Gremolata, which also goes perfect atop of Carne Asada and things of the grilled nature.

Brush the tilapia with 1TBS oil; season with salt and pepper to taste.
Add 2 tilapia fillets to hot pan; cook, turning once, until opaque throughout, 5 to 7 minutes total.
Transfer to plates. Repeat with remaining tilapia.

Serve the tilapia with the asparagus; garnish with Gremolata mixture.
Drizzle the asparagus and fish with olive oil, if desired.



Sunday, April 8, 2012

Making Moves Never Fakin Moves

Keep an eye on this guy. Ya never know when some life saving lessons may be bestowed upon you and Tray is full of them. A great businessman and good friend, look for more on him in the near future.

Test post from the road...

Lobster Bisque & a Michelada

Soulful Sundays "Mind Power" - James Brown


King James... The Godfather.

Soulful Sundays "Walking Into Sunshine" - Central Line


So many classics used this, but what first comes to mind is LL Cool J's "Jinglin' Baby"

Soulful Sundays "Daisy Lady" - 7th Wonder


How many circles were busted open to this??
A true Hip Hop / Breakdancing / Break Beat Classic.

Sunday, April 1, 2012

The Food Holidays of April 2012


April is home to numerous #FoodHolidays that allow us to eat the healthier, more natural foods that are found in abundance this time of year. With the weather being as off as it has been the last few months, added to the constant increase in the cost of fuel, the prices have raised dramatically while the availability of certain foods has diminished quite unnaturally.
It is in times like these that we must band together and help each other get what we need to survive as well as grow physically, mentally and spiritually.

April is:
National Florida Tomato Month
National Food Month
National Soft Pretzel Month
National Soy Foods Month

National Bake Week, begins the 1st Monday in April
National Baked Ham w/ Pineapple Day is on Easter (whether March or April)
National Egg Salad Week is the 2nd week of April
National Hot Cross Bun Day is on Good Friday (whether it be  in March or April)

April 1         National Sourdough Bread Day        
April 2         National Peanut Butter & Jelly Day
April 3         National Chocolate Mousse Day
April 4         National Cordon Bleu Day
April 5         National Caramel Day
April 5         National Raisin & Spice Day
April 6         National Caramel Popcorn Day
April 7         National Coffee Cake Day
April 8         National Empanada Day
April 9         Chinese Almond Cookie Day
April 10        National Cinnamon Crescent Day

April 11         National Cheese Fondue Day
April 12         National Grilled Cheese Sandwich Day
April 12         National Licorice Day
April 13         National Peach Cobbler Day
April 14         National Pecan Day
April 15         National Glazed-Spiral Ham Day
April 16         National Eggs Benedict Day
April 16         Day of the Mushroom
April 17         National Cheeseball Day
April 18         Animal Crackers Day
April 19         Garlic Day
April 19         National Amaretto Day

April 20         National Pineapple Upside Down Cake Day
April 20         Lima Bean Respect Day
April 21         Chocolate Covered Cashew Truffle Day
April 22         National Jelly Bean Day
April 23         National Cherry Cheesecake Day
April 23         National Picnic Day
April 24         National Pigs in a Blanket Day
April 25         National Zucchini Bread Day
April 26         National Pretzel Day
April 27         National Prime Rib Day
April 28         National Blueberry Pie Day
April 29         National Shrimp Scampi Day
April 30         National Raisin Day






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