Gluten Free Quick & Easy Pizza Recipe (For The Kids)

We here at The Supreme Plate are firm believers that eating delicious & healthy food is not a hard thing to do, especially when you have the desire to promote a wholesome lifestyle too your kids and those you have influence over. Sometimes all it takes to set things off on the right path is to have a bit of positive reinforcement and the right recipes to get you going.

Straight from LA-based Paolo Mascitti a celebrity trainer, lifestyle expert and founder of cibo verde, a meal delivery system that caters to customers’ body calculations to help them reach their weight goals comes this Gluten-Free Meat & Veggie Pizza recipe for an appetizing after school snack for the kids.

You can even let your kids bust out their inner Chef, by letting them make the pizza themselves with ingredients they love. What better way to find out what your child actually likes than by letting them experiment in the comforts of their own home.

(click read more for the Entire Recipe)

National Rum Day Recipes courtesy of Captain Morgan

It comes as no secret that we are lovers of Rum here at The Supreme Plate. So much so that when our favorite holiday, “National Rum Day” rolls around we shut down and have ourselves a much needed party. Seeing as how that great day happens to occur on a Friday this year, we figured lets get to putting up some recipes in advance so everyone and their mama can have a chance to enjoy the greatest liquor to have ever been created, Rum. The good folks over at Owl’s Brew created a few incredible recipes for Captain Morgan and sent them our way, so in turn we place them in front of you.

Remember with everyone running around yelling “Turn Up” take a moment and relax with some good friends and enjoy your libations responsibly, just because you want to look like a fool doesn't mean the rest of us should have to suffer for it.

Happy National Rum Day!!

PORT ROYAL PUNCH (Serves 25)

Ingredients:

2 46-oz. cans of pineapple juice

3 cups mango juice

1 750 mL bottle of Captain Morgan Original Spiced Rum

4.5 oz. grenadine

3 oranges sliced thinly and quartered

3 cans of Sprite for fizz

Directions:

In a punch bowl or large serving vessel, add the above ingredients and stir. Serve over ice in a punch glass – or glass of your choosing.

BLACK & GINGER TEA

Ingredients:

3 oz. Ginger Tisane (tea base)

1 oz. Captain Morgan Black Spiced Rum

1 Tablespoon agave nectar (or sweetener of choice)

1/4 oz. lemon juice

Directions:

Brew tea base or tea bag in 6-8 oz. of water. Brew hot for four minutes and flash-chill, or cold for one hour. Shake with Captain Morgan Black Spiced Rum, sweetener and lemon juice, and pour into rocks glass over ice. Created by Owl’s Brew.

CAPTAIN’S INVASION

Ingredients:

1 ¼ oz. Captain Morgan Sherry Oak Finish Spiced Rum

¼ oz. Grand Marnier® Liqueur

¾ oz. lime juice

2 dashes of bitters

Directions:

Add all ingredients to an ice-filled rocks glass. Stir to blend and garnish with lime wedge.Created by Owl’s Brew.

Hot Buttered Bacardi (Recipe)

With the heat crushing your desire to go outside, now is the time to try new things indoors with old friends. Our affinity for fine libations knows no limits and lately we have been trying things that we might’ve looked over previously just because of the nature of such a mixed drink. When it comes to certain drinks, much like bad news we like it straight and well occasionally over ice too. As soon as the temperatures drop in the evening, the best way to warm up besides human contact is to drink incredibly delicious concoctions.  

Check out the Hot Buttered Bacardi recipe below and prepare to enjoy yourself.

Ingredients:

1 part Bacardi Gold Rum

1 tsp sugar

½ tsp butter

4 whole cloves

Directions:

Combine ingredients in a mug

Fill with boiling water, stir and enjoy (don't swallow the cloves obviously)

Anisette the Teachers Pet & Surfers On Acid (Drink Recipe)

“Greg Nice called this girl named Anisette, Anisette the teachers pet you sure she’s gonna come on this set?” The previous lyrics came from a Hip Hop duo who went by the name Nice & Smooth in the 90’s and while they truly have nothing to do with the Anise flavored liqueur, the rhymes were forever imbedded into the minds of “Hip Hop Junkies” forever. What is the point of all this you ask? Well today just so happens to be National Anisette Day and while the taste of Licorice flavored drinks doesn't always rank high on everyone’s list of demands, there are those diehard fans who truly love their Jägermeister as evidenced by the drinks staying power and cult like following.

Enjoy National Anisette Day by guzzling down a few “Surfers On Acid” and watching the sunset later this evening. Even if you eliminate the sunset part of the plot, trust us you wont be mad, the drinks will have you more than charged for the remainder of the evening.

Surfer On Acid (Drink Recipe)

½ oz Jagermeister Herbal Liqueur

½ oz Malibu Coconut Rum

½ oz Pineapple Juice

Directions:

Pour all of the ingredients over ice in a large metal drink mixer & shake until the mixer is ice cold to the touch.

Strain into a large or old fashioned shot glass and enjoy.

Oh & if your interested in just what song we were referencing up above, Check This Out:

Summertime Grilling Made Guilt-Free & Easy by Guiding Stars

Summertime fun just isn’t the same without enjoying some good BBQ while laughing it up with friends in the sun. A huge problem for most people is that as we mature and become wiser we know that we shouldn’t be eating a tremendous amount of the things we have grown up loving. The great folks over at Guiding Stars Licensing Co. have invented (and patented) a nutritional rating algorithm that is as easy to follow, as it is to make a bowl of cereal. 

Designed to make a positive impact on the publics health (something the entire country could use) Guiding Stars by working with major supermarket chains, local colleges & high schools as well as smart phone app designers to create a program that encourages healthy eating and cooking from the standpoint of buying the right ingredients and either eliminating or substituting the items that we all love, but could probably go without.  

That being said, check out a few of these delicious recipes provided to us by Guiding Stars themselves and tell us what you think. In this day and age it isn’t hard to make a great meal that is healthy, sometimes all it takes is a bit of planning and the desire to want to do better for your future. Eating junk food and unhealthy snacks is a bad habit to ever pick up that is easily passed on from generation to generation which is leading to our nations children becoming obese at younger ages year after year. From juicy jerk chicken and grilled mushrooms to potato salad, these recipes go the distance and don't skimp at all in the flavor department. For more information on these and other great life changing recipes and things to do to get you up and outdoors, check out: www.GuidingStars.com

Recipes To Get Your Mind Right: Mixed Drink Recipes from the Great Googa Mooga, in Brooklyn

Last weekend, New Yorkers relished the opportunity to take in the best the city had to offer in the way of music, food & drinks at the annual Googa Mooga festival in Brooklyn.  Despite a rainy backdrop, thousands of adults packed Prospect Park to listen to the likes of Matt & Kim and The Flaming Lips while sipping on some top-notch cocktails made by a few premier NYC mixologists.

Knowing that our readers love strong drinks, one of our good friends shot us a few recipes they had booming in their booth at the event. With names like Quiet Storm & One More Chance, yeah the groups performing might have been a bit on the rock side, but the drinks sounded all Hip Hop. Over all the 3 day event saw over 50 food vendors and 75 beer and alcohol manufacturers do their thing for the lovely people of BK. Heavyweights from the big East Coast in the form of food and drink on hand serving up everything from duck sausage to grilled Maine lobster and Guiness stout brownies to fois gras doughnuts, this years food line up was something to behold.

Check out these drink recipes for new ways to kick up your next back yard function, picnic or whatever you choose to call it.

Enjoy Responsibly.

Uncle Buck

Ingredients:

1 ¼ oz Tequila Don Julio Blanco

¾ oz Pineapple Juice

½ oz Fresh Lime Juice

1/3 oz Ginger Syrup

1 tsp Green Chartreuse

Directions:

Combine Don Julio Blanco, pineapple juice, fresh lime juice, ginger syrup and green chartreuse in a cocktail shaker filled with ice.

Shake well

Strain contents into Collins cocktail glass over fresh ice.

Quiet Storm

Ingredients:

1 oz Bulleit Bourbon

¾ ounce lemon juice

1 oz extra dry vermouth

¼ oz simple syurp

Top with ginger beer

Directions:

Combine all ingredients into a mixing tin

Strain contents into a rocks glass filled with crushed ice.

Garnish with 1 mint sprig and lemon

One More Chance

Ingredients:

1 ¼ oz George Dickel Rye

¼ oz Gran Classico bitters

¼ oz maple syrup

¾ oz lemon juice

Directions:

Combine all ingredients into a mixing tin

Strain contents into a rocks glass filled with crushed ice.

Garnish with 1 orange half wheel

Buttermilk Biscuits w/ Guava Jelly

When you wake up in the morning and you start to yawn… that means it is time to make some breakfast and get yourself ready for the day. With breakfast comes the needed energy and nutrition to help power through the day until your next big meal. That is unless you are making breakfast in bed for either yourself or someone else and if that is the case, well then you need to check out these buttermilk biscuits that will surely set the day off on the right foot.

Light and fluffy, not dense and dry is our theory when it comes to making biscuits and this simple, tried and true recipe produces just what the Doctor ordered when it comes to having a little something, something to sop up your morning gravy with.

Remember to not over work the dough when rolling it out, or that will surely result in dry, heavy, disgusting biscuits.

After the biscuits come out of the oven, we like to slice em open with a fork (that helps to create nooks and crannies) and slather a bit of Guava Jelly & Butter inside to help give the rest of the meal some extra kick.

Enjoy!

(click Read More for the Entire Recipe)

Recipe Of The Day: Deviled Eggs

A recipe for an old school good time…

Summertime is the time for getting your backyard BBQ / park function on. This is the time of year where old relatives bust out some of those good classic recipes no one else can seem to master, but yet everyone thinks they can make.

It is times such as these where the weather is incredible and the action in the streets is endless, where you must have a few tricks up your sleeve, should you be called upon to bring something to a party. Take your friends back to an era where time was spent making dishes and flavor was of the highest importance, instead of what couldbe easily be grabbed at the liquor store, by making some of these Spicy Deviled Eggs. The recipe here calls for 6 because that obviously turns into 12 eggs, but simply double the recipe as many times as you would life to get the right amount you need for your next function. Deviled Eggs are not some thing from the passed that no one enjoys anymore, rather quite the opposite, for many of us they are a throwback treat to the times in life where an older relative took the time to bring something that was packed with simple flavors that could be eaten before the enormous meal was prepared for the day. That takes time and thought, something you just don’t always see these days.

Enjoy

Ingredients: 

6 Eggs, hard boiled, cooled, and peeled cut in half and yolks removed
2 TBS Mayonnaise
1 tsp Spicy Brown Mustard
1 tsp White Wine or Champagne Vinegar
Hot Sauce
Smoked Paprika

Cayenne Powder
Kosher Salt

Fresh Cracked Black Pepper

Directions:
Place the egg yolks in a bowl.

Using a fork, work the mayonnaise, mustard, vinegar, hot sauce, salt and pepper into the yolks to form a smooth paste.

Taste and check your seasoning, go gently on the salt prior to mixing, you can always add more, but adding too much will ruin the taste quickly.

Place the mixture in a small pastry bag with a large star tip.

Fill the egg halves with the filling.

Top with paprika & cayenne powder

Keep cold until served but use within a couple of hours of being made for optimum freshness.

Place on a chilled platter and serve.

ROTD: Chef Franco's Arroz Con Pollo

It isn’t often that you meet someone and know right off the bat your going to be good friends for years to come. While going to Le Cordon Bleu many years back, I was fortunate enough to bump into Chef Marques Franco, a gentle giant of sorts who has unbelievable skills in the kitchen as well as on the football field. We made sure that neither of us ever gave up or missed a day of school and with that, we both graduated with honors.

Chef Franco has gone on to open his own catering company that operates out of Los Angeles that makes some of the most delicious pies, cobblers & cakes as well as a full scale catering menu with everything from gourmet / fine dining faire to backyard BBQ. 

One of the dishes we fell in love with of Chef Franco’s was his exquisite, Arroz con Pollo. Graciously giving us his recipe, Chef Franco wants everyone to understand that cooking isn’t the hardest thing you will ever do in your life, but it can be one of the most rewarding if you have patience and the desire to literally feed others something good for their soul.

Thanks for the recipe Chef Franco.

(click Read More for the Entire Recipe)

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.

Enjoy!

(click read more for the Entire Recipe)

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.

Enjoy!!

(click read more for the entire recipe)

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.)

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.

Ingredients:

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

Soup:

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)

Directions:

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.