GrassFedSalmon

Joined December 2019

26 stories

Bio

Young chef from the Midwest writing recipies and cooking stories. My content’s only on Vocal. Please consider supporting by sharing anything you enjoy or by leaving a tip. It’s greatly appreciated! Thanks and enjoy!

Stories (26)

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St. Louis Spare Ribs with Beer-B-Que Sauce
I prepare around 24 full racks at a time, and they do not stick around long. Mostly because this barbecue recipe is to die for.
By GrassFedSalmon5 years ago in Feast
Thai Peanut, and Curried Chicken Salad.
Straight to the business here, this dish belongs on more menus. I won’t waist too much time and get straight to the recipes.
By GrassFedSalmon5 years ago in Feast
Recreating the Titanic’s last diner
Recreating the final meal of the first class passengers that lost their lives when the Titanic sank in 1912, and selling tickets to it, sounded like too much fun to pass up.
By GrassFedSalmon5 years ago in Feast
Campechana for Micheal Jordan
“Micheal Jordan is here, and he wants to try the campechana.” The maitre’d quietly hissed at me as he stomped into the open kitchen.
By GrassFedSalmon5 years ago in Feast
Cooking for Bernie Sanders
It was the winter of 2016 in remote Wisconsin. I was new to the state and had just started cooking in an excellent little restaurant in which I spent most of my evenings alone in the kitchen.
By GrassFedSalmon5 years ago in Feast
Kitchen Humor
Butchers are notorious for having dark senses of humor, fish mongers seem incapable of smiling, and line cooks...are insane. Quick example?
By GrassFedSalmon5 years ago in Feast
Pâte Sucrée, Whipped Mascarpone, and Raspberry Coulis
When you create any dish you need to consider its sweetness, acidity, fat content, and texture. When you create a cookie, you need to consider all of these things and multiple them by 100. After all, there isn’t tons of salt, smoke, umami, or bitterness to hide behind.
By GrassFedSalmon5 years ago in Feast
Friday Night Fish Fry. Beer batter meets Red Wine.
It’s a Friday morning, and I’ve got a lot of people to feed tonight. I’ll be spending a good 6 hours sprinting back and forth preparing for a mere 5 hours of service.
By GrassFedSalmon5 years ago in Feast
Salmon, the do’s and do nots. With a wine pairing.
You have salmon! That’s great news. Weather you broke the whole damn thing down by hand, or you bought a bit off a butcher, we should talk about it. Get your corkscrew ready, this will be a doosey.
By GrassFedSalmon5 years ago in Feast
Top 3 Signature Dishes with Wine Pairings
Why is it important for a chef to have a repertoire of mind blowing dishes in their arsenal? Is it for customer satisfaction? Yup.
By GrassFedSalmon5 years ago in Feast
Crazy Sauce
From the Boarder of Mexico, to North Carolina, back up to Minnesota, and then over to Washington. I’ve run all over this country cooking like a damn fool over the last ten years.
By GrassFedSalmon5 years ago in Feast
Complete Wine Pairing Menus
A tasting menu designed by a skilled chef is a thing of beauty. Then to have each course in that dinner paired with several ounces of lovely wine is a true coup de grace.
By GrassFedSalmon5 years ago in Feast

GrassFedSalmon

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Stories .css-1svwz57-Text{display:inline-block;color:var(--text-default-mute);}(26)

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St. Louis Spare Ribs with Beer-B-Que Sauce

Thai Peanut, and Curried Chicken Salad.

Recreating the Titanic’s last diner

Campechana for Micheal Jordan

Cooking for Bernie Sanders

Kitchen Humor

Pâte Sucrée, Whipped Mascarpone, and Raspberry Coulis

Friday Night Fish Fry. Beer batter meets Red Wine.

Salmon, the do’s and do nots. With a wine pairing.

Top 3 Signature Dishes with Wine Pairings

Crazy Sauce

Complete Wine Pairing Menus

Stories (26)