Chef Estados Unidos
Ray Slagle Perfil
Puntos de CocinarComerCompartir.com
Acerca de mí
I grew up in an Italian-American home where kitchen duties were part of my everyday routine. From early on, I was no stranger to food preparation and I have always been considered by my friends to be a good cook. However, it was not until about ten years ago that I really got into cooking passionately.
I injured my back while surfing and couldn't surf for about six months. Interacting with the ocean is a way of life for me and finding it impossible to stay out of the water while my friends surfed, I began surf fishing.
A whole new world opened up for me. Sea bass fresh out of the water, stuffed with herbs and citrus, drizzled with olive oil and cooked on the barbecue lit my fire. I was hooked, pun intended, from the first fish and I consummate the marriage of fishing and cooking as frequently as life allows.
This has led to what I refer to as, my “C worthy” fish: any fish caught, cut and cooked by yours truly.
Influencias de Cocina
My mother, Jamie Oliver, Keith Floyd, Mario Batali, Ming Tsai, Rick Baylis, fresh fish, fresh produce from a farmer's market, meat from Celestino's (a fantastic butcher in Costa Mesa), and preparing meals that make my wife and my two daughters smack their lips.
Recomendaciones
Restaurantes que recomiendo
- Bistango (Irvine, CA)
- Try the venison and the garlic soup.
- Kitayama (Newport Beach, CA)
- I have never seen better qaulity seafood in a restaurant.
- Gen Kai (Corona Del Mar, CA)
- My favorite sushi restaurant. They have a number of unique dishes. Try the cajun, salmon sushi. The head chef is named Sho. Consider yourself lucky to sit in his section and don't forget to call him Shosan, he deserves the respect.
Comentarios
- 16 de Octubre de 2008Thank you for your warm welcome. I am looking forward to exchanging ideas and information regarding food. As you can probably tell by the photo, fish is my favorite meat to cook; the fresher the better. I'm looking forward to sharing my recipes. However, I need to work on the quantities and as soon as I have them worked out I post such recipes as: Thai White Sea Bass, Knob Creek Pistachio Halibut, Tropical Roll (sushi), etc...
Thanks again,
Ray - 16 de Octubre de 2008Welcome to the site, Ray. Great picture. Hope you enjoy all the wonderful professional chefs and recipes. Check out our KitchenAid Thanksgiving Recipe Contest and post your favorite recipe to win great prizes. Just invite your friends and family to vote for you!
http://www.cookeatshare.com/contests/1
All the best - Mihir