Chefs You Should Know

This native Texan followed his passion to learn how to cook all over America.  He returned home to Texas and opened up his restaurant, Clay Pigeon Food and Drink, where they only cook from scratch using fresh, local and in season.

marcus p

Charcuterie by Michael Ruhlman and Brian Polcyn

Charcuterie by Michael Ruhlman and Brian Polcyn

Eleven Madison Park Cookbook

Eleven Madison Park Cookbook by Daniel Humm

Cooking by Hand by Paul Bertolli

Cooking by Hand by Paul Bertolli

Favorite
Cook
books

personality:  easy-going, fun-loving, driven and serious

food philosophy:  ‘from scratch’, fresh, wholesome ingredients and great techniques

favorite cooking tool:  cake tester,We use it to test done-ness of meat and fish, for instance we will stick the cake tester into the fish to know how cooked it is by the resistance and for a steak we can tell how ready it is by the temperature of the cake tester after it has been in the meat for a few seconds.

Hunting

favorite sport: hunting or fishing

favorite cooking songs: Anything from The Doors to the Alabama Shakes

favorite cooking experience:  Pop up restaurant with mentor, Chef Gerard Thompson at Twenty at the Tower in Fort Worth

favorite game:  cornhole

cornhole

Most unique place he ever prepared a meal:

“For a period of time I worked in Alaska at a hunting lodge, and we would fly out and meet the guys who were fishing on the shoreline, and cook up whatever they were catching. My very first time flying to meet the fisherman, I had all these grand ideas of a multi-course dinner prepared in my head to cook once I landed. Only when I was half-way to the destination did I realize I forgot my pack with all the pots and pans! For the rest of the flight I was in a cold dread about getting fired, and how I would cook once we landed! Necessity breeds invention, so when we got there I took cans of corn, emptied the corn out and filled the cans with oil, then proceeded to create a make-shift deep fryer, and cooked up corn fritters. The meal became a twist on Fish & Chips, and thankfully turned out pretty darn good!”

Rainbow Bay Lodge, now Angry Eagle Lodge where Chef Paslay worked in his Alaska days

Rainbow Bay Lodge, now Angry Eagle Lodge where Chef Paslay worked in his Alaska days

Fried Green Tomato & Peppadew (pimento) Cheese

Ingredients

    Peppadew Cheese Spread
  • Extra Sharp Cheddar Cheese (Smoked & Grated) ½ Lb.
  • Extra Sharp White Cheddar Cheese (Grated) 2 oz.
  • Pickled Peppadew Pepper (Chopped) 1 oz.
  • Parsley (Chopped) 2 TBSP.
  • Taragon (Chopped) 2 TBSP.
  • Smoked Paprika Aioli ¼ Cup
  • Salt & Pepper To Taste
  • Fried Green Tomatoes
  • Green Tomatoes (Sliced ¼ inch Thick) 15 Slices of Green Tomatoes
  • All Purpose Flour 3 Cups
  • Buttermilk 2 Cups
  • Cornmeal 3 Cups
  • Salt (Kosher) 1 TBSP
  • Canola Oil as needed

Instructions

    Pappadew Cheese Spread
  1. Mix all ingredients together
  2. Refrigerate until ready to use (5 day shelf life)
  3. Fried Green Tomatoes
  4. Season the sliced green tomatoes with salt then lightly cover in flour
  5. Submerge the tomato slices in Buttermilk.
  6. Drain the tomato slices from the buttermilk then place directly in the cornmeal making sure each tomato is well coated with the corn meal.
  7. In a fry pan on the stove heat up the canola oil to about 375 degrees F. the oil should be
  8. about a ¼ in deep in the pan.
  9. Place 3 tomato slices at a time into the hot oil and fry until golden brown then flip over to fry the other side equally.
  10. Carefully remove the fried tomatoes from the oil and place on a rack or onto a paper towel.
  11. They are ready to serve.
  12. To plate, put a large spoonful of cheese spread on the plate next to the fried tomato slices, then
  13. garnish with a salad of speck, Italian parsley leaves and pickled red onions.

http://thedailybasics.com/2015/11/12/cooking-from-scratch-meet-marcus-paslay/

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