Saturday, March 30, 2013

A Hustlers Ethic & The Invention of The Dining Car

A Hustlers Ethic & the Invention of The Dining Car:

I love my barbershop. I have been getting my haircut at Saffores in Hollywood, for almost 10 years and within that decade I have met so many interesting individuals, many of whom have become very dear friends to me.

I was having a recent conversation with a well respected partner of mine, who by all means is the definition of a self made, started with nothing now he has what many individuals have had to sell their soul to obtain, only he got it all from hard work, properly planning his next move and hustling. 
Our conversation swayed towards everyone’s view on coming in second place. Incredibly gifted with words is the entire bunch when we all get to going in on any subject, so listening to my friends view of how coming in second place meant you were only trying, not doing and that wasn’t good enough in his opinion.

Ultimate Food Fight: De La Soul "Itzsoweezee"

Thursday, March 28, 2013

Vegas Uncork'd 2013 Chef Spotlight: Chef Ho Chee Boon

International Development Chef Ho Chee Boon is a Michelin-starred chef with 24 years of experience at several of the world’s most renowned Asian restaurants, including Hakkasan Hanway Place in London, Turandot in Moscow, and Breeeze in Bangkok. Boon has been with Hakkasan since its inception and was the chef behind the original Michelin-starred location in London. His international culinary expertise transforms any restaurant and its cuisine into a true epicurean experience.
Boon presents a unique take on modern Chinese featuring dishes he specifically designs for each Hakkasan restaurant, sitting alongside their signature classics. His traditional techniques combined with fresh ingredients from local purveyors produce contemporary dishes with the essence of traditional Cantonese cuisine. With just 40 days and a few hours until the kick-off party at Hakkasan, there is still time to get your tickets and reserve your place at an event loaded with great food, incredibly original libations and celebrities from all walks of life. 
For more info check out: Vegas Uncork’d 2013

Wednesday, March 27, 2013

2 Bean Turkey Chili

Regardless of the fact that it is going to be hot outside everywhere within a few weeks (well in Southern California it will be anyways) there are a few recipes that need to kept close in the stash so that you can keep yourself warm and full when the nighttime temperatures begin to drop. 2 Bean Turkey Chili is a dish that can be spread out a ways over a few days once made. You can pour it over some warm fresh made cornbread, fill some blanched bell peppers with it and bake it in the oven smothered in cheese or over some white rice.

Turkey Chili once made will hold in the fridge a few days, so you don’t have to worry about using it up right away. If you have a food saver, this recipe can also be frozen and used within 6 months and still taste exactly how it did when you first made it.
(click read more for the Entire Recipe)

Monday, March 25, 2013

Recipe Of The Day: Huevos Rancheros

Simple things in life make the world go around. The music we love, the food we eat, the relationships we have; the easier they are to maintain, the longer they last. If you have ever made a simple meal for someone that tastes delicious and watched as their eyes lit up and they complimented you over and over on how good it was, you know the feeling of making something from your heart that truly was simple that fulfilled a need in someone’s life.

Huevos Ranchos is a meal that is as simple as can be because its complex flavors and textures compliment each other better than any friend could do you, who is looking to borrow a few dollars.
Fellas, if your looking for a surefire way to impress a lady friend the morning after they have spent the night, whip this treat up and watch as they become enamored by your incredibly dashing whit and Chef like skills in the kitchen.

(click read more for the entire recipe)

Sunday, March 24, 2013

The Countdown to Vegas Uncork'd by bon appetit

With only 45 days until a multitude of the most innovative forces in the culinary world unite in the desert to throw a months worth of celebrity filled, awe inspiring parties in just under 72 hours, the question remains, will you be there? 
Vegas Uncork’d by bon appétit, will be celebrating its 7th anniversary this year with a few dozen jaw dropping, stomach growl creating affairs that will without a doubt will be bigger, bolder and more extravagant than all of the years passed, combined. When the biggest names in the hotel & food industry come together to honor the greatest Chef’s & Sommeliers in the Nation, it truly can be touted as a once in a lifetime opportunity to not only experience their culinary feats, but to also get a chance to strike up a conversation with them in person.

On hand will be some of the biggest names from Guy Savoy, Bobby Flay, Alan Ducasse, Ho Chee Boon, Michael Mina, Nobu Matsuhisa, Gordon Ramsay, Michael Richard, Joel Robuchon & many more. Backing the event to ensure a great that each fete is better than the last are bon appétit, Las Vegas Convention & Visitors Authority, Chase Sapphire Preferred, Southern Wine & Spirits of Nevada and more. Combining the honorees with the incredibly famous celebrity attendees this event draws year after year helps you to realize why this coveted event sells out fast.
For a complete listing of the events taking place or for more info on how to get tickets, click Read More.

Thursday, March 21, 2013

Pay Homage: 2 Greats Share The Same Birthdate (multiple videos)

Today marks the birthday of two of the most prolific and inspirational producers ever in the music industry & Hip Hop game. True many have sold more records than these two, but their contributions to the culture and music in general can never be denied.

Both of these men have had their helping hand in creating careers that have spanned a few decades. If it weren’t for these two men, not one MC who has ever attempted to claim being the greatest alive would exist to the extent they do.

I could go on and on for hours about the songs we all hold dearly in our hearts that they created but instead will simply play a few videos to pay my respect & to show the world what these two extremely talented individuals have crafted over the years. I feel very lucky to have grown up in an era where their music reigned supreme and their influence on my life was very positive.
Happy Birthday and nothing less than Peace, Love & Respect to you both:
DJ Premier & Large Professor

Wednesday, March 20, 2013

Blackened Yellow Tail, Crab Cakes & Spicy Thyme Corn

As the weather begins to warm up and with today being the official first day of Spring we find ourselves looking in the ocean for most of our meals, because we love fish and it keeps up feeling light on our feet. The other day we whipped up some blackened yellow tail, crab cakes and corn recipe that takes less than 30 minutes start to finish and after a fellow sneaker junkie, lover of fine art and all around good homeboy of ours asked for the recipe we decided why not post it up for everyone to enjoy.

Good lookin' out Stats on all the continued support of the site and everything The Supreme Plate does. (click read more for the entire recipe.)

Monday, March 18, 2013

Rick Ross VS. His Private Chef (Video)

A little raw egg on the fresh white Reeboks is no need for alarm when your the Boss

Recipe Of The Day: Caldos De Siete Mares (Seafood Soup)

This twist on a classic Rick Bayless recipe was given to us an old friend of ours Grandmother, who cooked for our entire neighborhood for many years. She took her Great Grandmothers Recipes and mixed them with updated ones she found helpful at either time saving or using ingredients she could easily use to replace some hard found ones (which arent so hard to find any more.) We used to get requests left and right for this recipe, which has been posted on our site for years. Unbeknownst to us, the recipe was mislabeled and thus was not giving the proper credit to the two individuals who helped to put it all together.
Rick Bayless & Ingrid Lopez-Osuna. Sorry for any confusion.

Sauce Base:
3 cloves Garlic, unpeeled
8 medium-large dried Gualillo chiles, stemmed and seeded
½ tsp dried oregano
A pinch of Cayenne powder
¼ tsp black pepper
A pinch of Ancho Chile Powder
A pinch of cumin
1 TBS vegetable or olive oil

3 quarts fish or chicken stock
2 large sprigs Cilantro (washed thoroughly & stems removed)
Kosher salt to taste
A little sugar, if necessary
20 medium-large shrimp
6 small boiling potatoes (medium dice)
2 cups vegetables, such as zucchini, carrots or squash
4 ears of corn cut in half,

1 lb tightly closed fresh mussels or clams, well scrubbed
12 oz boneless skinless red snapper filets (cut into ½ inch pieces)
2/3 cup finely chopped white onion (Garnish)
¾  cup loosely packed, chopped cilantro (Garnish)
1 large lime, cut into wedges (Garnish)

Sauce Base (1 cup):
Roast the unpeeled garlic directly on a heavy skillet over medium heat, turning occasionally, until soft.
Let the garlic cool off then peel it.
While the garlic is roasting, toast the chiles; 1 or 2 at a time, open them flat and press down firmly on the hot surface with a spatula.
In a small bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking.
Drain and discard the water.
Combine the oregano, black pepper and cumin in a food processor or blender, along with the drained chiles, garlic and 1/2 cup of broth.
Blend to a smooth puree, scraping and stirring the sides as needed.
Press through a medium-mesh strainer into a bowl.

Heat the oil in a heavy, very large (8-quart) pot over medium-high.
When hot enough to make a drop of the puree really sizzle, add the puree all at once and stir constantly until it reduces to a thick paste, about 5 minutes.

The Soup Broth:
Add the broth to the soup pot and simmer over medium heat, stirring occasionally, for about 45 minutes.
Taste and season with Kosher salt and a little sugar, if necessary, to balance any bitterness.
Finishing the Soup:
Peel the shrimp leaving the tail.
Add the potatoes.
Simmer, uncovered, until potatoes are nearly tender, about 5 - 7 minutes.
Add the diced vegetables, cook 3 minutes, then add the corn, mussels or clams and simmer until the shellfish open, about 2 minutes.
Add the sliced red snapper (or whatever fish you are using,) cook 2 minutes and then stir in the shrimp.
Remove from the heat, cover and let stand for 5 minutes.
Serve the soup in large, warm bowls with the onion / cilantro mixture and other garnishes on the side.

Thursday, March 14, 2013

Cookbook Alert: Simple Sexy Food - Dr. Linda De Villers

Love & Food, are two necessities in life. True, you can live without loving anyone or having anyone love you, but that makes for a cold and often lonely life. When you find that someone who makes feel like rushing home at the end of a hard day when everyone else is going out to unwind and cut loose, you can feel it in your heart and soul. What often happens though unfortunately is that relationships, much like jobs sometimes wind up in a rut simply because no one has the time to be spontaneous and creative on a whim anymore.

Doubling up on the usual stresses we find in life is that fact that quality jobs and people in this world seem to be becoming harder to find every day. Dr. Linda De Villers a internationally known and respected authority on human sexuality with an emphasis on the role of exercise and diet in improving sexual function has recently released an aphrodisiac themed cook book and manual of sorts to help improve both your health and your sex life. To quote Dr. Villers directly “at the very least it will help you perk up your sex life and your eating habits. The beauty of that is that, at their essences, both food and sex are deliciously simple pleasures.”

Simple Sexy Food isn’t your usual chocolate covered strawberry and oysters kind of cook either. Complete with 101 recipes, humorous but informative photos and reasons behind why things work the way they do, this manual for lovers of both sex and food give you a great bit of information without leaving you feelings as if you just sat on an overpriced therapists couch for an hour. Simple Sexy Food, has an A – Z listing of foods that turn everyone on as well as create a healthy bit of energy in the body on top of delicious recipes such as French Toast w/ Grand Marnier, a great Lobster Tail & Watermelon Salad, Poblano Chilies stuffed w/ Crab & Shrimp and our favorite Artichokes stuffed w. Shrimp. 

In the end we know that some people have too much to admit maybe they want to try something new or that they don’t know everything in the bedroom or kitchen. But in a world full of instant gratification (which was so aptly applied in a section found in the book) people are feeling more rightfully so than ever in refusing to settle for less in an era where moving on to the next best thing seems to be a better solution than solving issues with someone you love.

This is a good book for a newly married couple an old couple having trouble in either the kitchen or the bedroom or anyone looking to brighten their day with a good meal and some amazing sex. 

Lord Finesse Live in Tokyo pt.1 (Stream & Download)

Whatever your musical preferences may be I think we all can agree that music is a major driving force behind millions of individual’s lives. Whether you're a Hip Hop purist, an old school funk lover or a hard rock head it makes no difference, great music is great music. For those in the know, Lord Finesse has been behind the boards for some of Hip Hops most stellar releases and his knowledge of music delves deeper than many can even comprehend. 

Recently touring extensively through Japan, The Underboss took to the tables for two hours and gave an extremely lucky audience the opportunity to hear some of the most beautifully mixed classics ever. Lucky for us, he and the good people over at Slice-Of-Spice Records have released the first hour of the set for us all to hear. I know I cannot wait to catch the second hour.

Take a moment to stream this gem, turn it up loud and find yourself in a better mood for the rest of your day, we promise.

Wednesday, March 13, 2013

Cantaloupe Margaritas

Looking outside it appears that Spring has landed. Well it may not have officially touched down on the calendar but in Southern California the weather has been in the mid 70°s and no one is complaining. The official first day of Spring is actually March 20th, so we wanted to give you a recipe for a wonderful libation that will make even your oldest relative ask for a second glass. Who doesn't love some juicy Cantaloupe on a warm day? And when your relaxing with friends who can resist a few ice cold Margaritas to help get everyone in a celebratory mood? 

Combine the two and you have a recipe for anstant party in a glass. Give it a try, you wont be mad you did, case we sure aren’t.

Enjoy responsibly! 
(click read more for the entire recipe)

Filet Mignon Perfected

Being able to prepare a steak similar to your favorite restaurant isn’t a hard task to master, but is one that every Man, Woman & Child should know how to pull off effortlessly.

An exceptionally well made dinner oftentimes can soothe the soul and ease the tensions life has been throwing your way all day. We here at The Supreme Plate believe a fully fed friend is one whom won’t have any room left to fight or complain. 

So whenever the feeling of showing someone your skills or how much they mean to you presents itself, put a perfectly made steak alongside some garlic mashed potatoes on their plate and tell them how much you appreciate them in your life. 

Just remember, once your used too Filet Mignon its kinda hard to go back to Hamburger Helper. (click Read More for the Entire Recipe)

Tuesday, March 12, 2013

2 X Chopped Champion Chef Briscione's Makers Mark Braised Chicken

Fusing his love of bourbon and cooking, Chef Briscione shares his Maker’s Mark braised chicken with apples and creamy herbed polenta dish. Cooking with bourbon is popular all year long and this recipe is a great opportunity for your readers to try their hand at a celebrity chef’s favorite technique. This simple yet appetizing entrée brings in bold flavors to wrap up the very last of the winter season.

Maker’s Mark Braised Chicken with Apples and Herbed Polenta
1 TBS vegetable oil
8 boneless, skinless chicken thighs
1 cup onions, chopped
1 golden delicious apple, chopped
½ cup celery, chopped
4 cloves garlic, crushed
1 cup bourbon
3 cups chicken stock
1 TBS butter
2 golden delicious apples, peeled, cored and cut into wedges.

Heat the oil in a heavy bottom pot. Season the chicken thighs well with salt and pepper and sear to golden brown on both sides.

Remove the chicken from the pan and add the onions, apple, celery and garlic. Cook over a medium flame until the onions are tender and lightly browned.

Turn the heat off the pan and add the bourbon. Carefully flame the bourbon and boil until reduced by half. Return the chicken to the pan, and add the chicken stock.

Bring the stock to a simmer, cover the pan and place in a 350˚ oven for 45 minutes.
While the chicken is in the oven, sauté the apples in butter until tender and lightly browned.
After 45 minutes, remove the chicken from the oven. Strain the liquid and discard the vegetables. Put the liquid back on the stove and reduce by half. Just before serving, return the chicken to the reduced sauce. Garnish with sautéed apples. Serves 4.

Herbed Polenta
2 cups chicken stock
2 cups milk
1 bouquet garni (parsley stems, fresh thyme and bay leaf tied in a bundle)
1 head garlic cut in half
¾ cup yellow polenta or grits
2 TBS butter
¼ parmesan cheese
2 TBS minced parsley

Combine the milk and stock in a medium saucepot. Add the bouquet and garlic, bring the mixture to a boil. Cover and turn off the flame. Set aside for 30 minutes to infuse the herbs into the liquid.

Remove the herbs and garlic, return the mixture to a boil. Whisk in the polenta.

Simmer, stirring often until tender and thickened. Finish by seasoning with the butter and parmesan. Remove from the heat and stir in the parsley.

A bit of background on Chef Briscione:
Chef Briscione has worked at New York City’s famed Restaurant Daniel and has won Food Network’s Chopped and Chopped Champions Tournament, becoming the show’s first 2 –time champion. He co-authored “Just Married and Cooking,” a cooking and lifestyle entertaining guide with his wife, Brooke Parkhurst, which developed into a website offering recipes, tips and cooking classes. He currently teaches at the Institute of Culinary Education in New York City.

Sunday, March 10, 2013

Culinary B.I.G.

RIP Christopher Wallace

Recipe Of The Day: Seafood Paella

Springtime in our test kitchen calls for plenty of seafood. Lately we have been fielding lots of recipe requests from our readers (please keep em coming!!!) for various light meals that can be prepared during the week. As well as those great requests for meals to surprise a loved one with a gourmet dinner that will really knock their socks off (or at least help you get closer to knockin’ their boots out of shape.) Today we wanted to reach back and showcase one of our insanely deep flavored but incredibly easy to pull off dishes, Seafood Paella. Most all of these ingredients can be found at your local market so don’t worry about having to make twenty different stops before you can even get to work.
(click read more for the Entire Recipe)

Wednesday, March 6, 2013

Birdseye View

In 1925 his General Seafood Corporation moved to Gloucester, Massachusetts. There it employed Birdseye's newest invention, the double belt freezer, in which cold brine chilled a pair of stainless steel belts carrying packaged fish, freezing the fish quickly. His invention was subsequently issued as US Patent #1,773,079, marking the beginning of today's frozen foods industry. Birdseye took out patents on other machinery, which cooled even more quickly, so that only small ice crystals could form and cell membranes were not damaged. In 1927 he began to extend the process beyond fish to quick-freezing of meat, poultry, fruit, and vegetables.
In 1929, Birdseye sold his company and patents for $22 million to Goldman Sachs and the Postum Company, which eventually became General Foods Corporation, and which founded the Birds Eye Frozen Food Company.
 Birdseye continued to work with the company, further developing frozen food technology. In 1930 the company began sales experiments in 18 retail stores around Springfield, Massachusetts, to test consumer acceptance of quick-frozen foods. The initial product line featured 26 items, including 18 cuts of frozen meat, spinach and peas, a variety of fruits and berries, blue point oysters, and fish fillets. Consumers liked the new products and today this is considered the birth of retail frozen foods. The "Birds Eye" name remains a leading frozen-food brand. [source: wikipedia]