Category Archives: video

Steamed Vietnamese Quiche (Video Version)

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This video is outside the purview of my OMNIVOROUS video series produced by my friends at The Other House, but I think you’ll enjoy it. Regina and I shot it on a lark in three chunks, with only one take per segment. The lighting is bad, the editing is choppy (I did my best on my iPad with the limited footage we shot.), but luckily my kids save the day, adding a dose of humor and spontaneity to the proceedings.

It’s not perfect, but it’s kinda fun! Check it out.

 

And get the full recipe here!

https://spencerhgray.wordpress.com/2012/07/10/vietnamese-steamed-quiche-with-pork-glass-noodles/

Omnivorous Video #4: Frosted Flake French Toast (starring Bennet Gray!)

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I shot this video with my son Bennet. It’s a very simple recipe for Frosted Flake French Toast. I won’t bother to post a recipe, since it’s so easy. You’ll just have to watch the video to find out how to make it!

And while you’re at it, check out my other OMNIVOROUS videos.

OMNIVOROUS VIDEO #3: Grilled Summer Salads

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Thai Steak Salad!

Look, I know it’s true that summer is nearly over. My friend Liesl and I shot this video at the beginning of the summer and we’ve only just now been able to share with you two of our favorite grilled summer salads (editing, vacations, work, children, etc.).

Anyway, it’s pretty much always summer in Southern California. So if you’re local(ish) give these recipes a try. If you live elsewhere and you’ve already put the winter tarp over your grill you might have to live vicariously through us. Sorry.

But really, these dishes are great all year round. Both salads are healthy, light, and unfussy. Watching the video you’ll notice we grill inside, mostly for the ease of the video, but also because we wanted to demonstrate that with a decent grill-pan or griddle you can duplicate that outdoor feel with minimal exertion or muss, although having a decent exhaust fan and good ventilation is a big plus. Especially the way I grill — all flame and smoke and action.

I shot this video when Vivian was four weeks old, so I’m visibly tired. Sorry, folks, I did my best. You might notice that I have a habit of using the word “fantastic” a whole lot. But really, I only use it a few more times that I use the word “dynamite”.

I’ve posted the ingredients you need to make my Thai Steak Salad. Watch the video for instructions. Liesl should be posting a recipe on her own blog shortly.

Liesl and I (with our collaborators at The Other House) were striving for a light, conversational tone. Unlike my first two videos, this feels more like a cooking show. We wanted to explore our own on-screen chemistry and see if we could make it fun, light, informative, maybe a little silly. I think we succeeded. Drop me a comment and let me know your thoughts on this ongoing video project.

I urge you to check out Liesl’s blog Lieslicious; it’s accessible and informative with an engaging, easygoing style. She’s got some great recipes, great pics, and video links to her spots for KIN Community. I’ve got the link here, but I’ve added her site to my blog roll to your right.

http://www.lieslicious.com

Anyway, enjoy the video and share it with your friends! If you like it, LIKE it!

Liesl’s grilled veggie salad with Israeli couscous.

Steak Marinade Ingredients:

  • juice of one medium-to-large lime
  • 1 tablespoon chopped garlic
  • 1 tablespoon finely minced lemongrass
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon dried red chili flakes
  • 1/4 cup fish sauce (Thai or Vietnamese)
  • 1/4 cup vegetable oil

Salad Dressing Ingredients:

  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1 teaspoon minced fresh garlic
  • 2 teaspoons sugar
  • 1/4 cup vegetable oil
  • 1 tablespoon fish sauce (Thai or Vietnamese)

Salad Ingredients:

  • iceberg lettuce
  • watercress
  • shaved fennel
  • shaved red cabbage
  • fresh mint leaf
  • scallion greens
  • crushed peanuts
  • fried shallots

Summer Ceviche (Omnivorous Video Number Two!)

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Light and refreshing summer ceviche!

Recipe For Summer Ceviche

You will need:

  • 1/2 pound halibut, cut into a large dice
  • lime juice to cover fish, from one large lime
  • 1/3 pound cooked fresh Dungeness crab meat (or any other crab meat)
  • 1/3 pound poached shrimp, coarsely chopped
  • 1/4 – 1/3 cup chopped avocado
  • 1 roma tomato, seeded and diced
  • 1/4 cup minced scallions
  • 1/3 cup chopped cilantro
  • 1 large jalapeño, minced (seeded if you don’t want it too hot)
  • 1 heaping teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1 generous tablespoon (plus more if you want) extra virgin olive oil
  • juice of half a lime
  • tortilla chips & cerveza

Now do this:

I use halibut for this recipe because it’s widely available and neutral in flavor, but you can use pretty much any fish you want — red snapper, grouper, sea bass, even salmon if you like. I prefer white-fleshed fish with a low oil content for ceviche; I wouldn’t use tuna or other fatty fish as the flavor can be quite assertive (and not in a good way).

Put the diced halibut in a non-reactive bowl (not aluminum, basically) and cover with lime juice. Pop it in the fridge for 3 hours. Take it out and mix with all other ingredients, except chips and beer, duh!

Allow the ceviche to rest, refrigerated, for one hour. Or eat it immediately; it’s up to you!

Thanks for watching and thanks for reading.

Classic Shrimp Cocktail (Video Debut!)

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Yummy scrimp!

Recipes

Shrimp Cocktail:

You will need:

  • 1 pound shrimp, sized U-12 or larger
  • 6 or 7 cups of water
  • 1 cup dry white wine
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon Old Bay Seasoning
  • 1 celery stalk, cut in half
  • 1 lemon, cut in half

Now do this:

Prep shrimp by snipping along the back of the shell with a pair of sharp kitchen scissors. With a paring knife gently remove the digestive “vein” of each shrimp and discard. Rinse shrimp and refrigerate until you’re ready to poach.

Into a medium pot combine water, wine, spices, and celery. Squeeze lemon juice into water and add lemon halves. Cover and bring the poaching liquid to a rapid boil.

Add shrimp to poaching liquid. Cover and turn off heat. Allow the shrimp to sit in the liquid for about eight minutes. Take off the lid, remove the shrimp from liquid, and cool immediately in an ice bath. Peel shrimp, leaving on the tail portion to serve as a “handle”.

Serve shrimp on a bed of crushed ice. Eat with Bay Spice Aioli and Basic Cocktail Sauce, recipes right below.

Bay Spice Aioli:

  • 2/3 cup mayonnaise, preferably homemade if you’re so inclined
  • juice of half a lemon
  • 1/2 teaspoon of Old Bay Seasoning
  • a dash or two of Tabasco sauce

Combine all the above ingredients. Keep refrigerated until ready for use.

Basic Cocktail Sauce:

  • 1/3 cup ketchup
  • 1/4 cup Heinz chili sauce
  • 1 to 2 tablespoons prepared horseradish (not cream style!)
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon lemon juice
  • a couple of dashes of Tabasco
  • 1/4 teaspoon finely ground pepper
  • a pinch of salt
  • a pinch of celery salt (optional)

Mix it all up! Keep refrigerated until ready for use.

Thanks for watching! Please tell all your friends. I’ll have several more videos in the coming weeks!

Web Series Teaser

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I’m a goofy fella, aren’t I?

A couple of weeks ago I shot footage for four short episodes of my new web cooking show, also called OMNIVOROUS, which will be a companion series to this blog. Some good friends own a production company called The Other House and they are producing and editing this web series for me. Hopefully in a couple of weeks I’ll be able to put the short shows up on YouTube as well as this blog.

Here are a few stills from the shoot, just to whet your appetite for more.

Yes, that’s shrimp cocktail in a bowl made out of Himalayan salt!

Like I said, I shot enough for four shorts — one solo, one with my son Bennet, and two with my good friend, food stylist Liesl Maggiore. When I finally post the series, I’ll post full recipes right here on this site. If the response is very good, I’ll try to do more. I’m very excited about this first series, so please keep a look out! I appreciate your support.

Mixed Mexican Ceviche!

I will tease you guys a bit more in the next few days!

Making Fresh Mozzarella Balls

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I love to make fresh mozzarella balls. It’s fun and the end product is so much better than the stuff you buy at the store. You can make the fresh cheese curd as well, but that can be challenging. You have to source very fresh, unpasteurized milk and rennet tablets to use as the coagulant. It’s fun, but tricky. 
If you’re interested in cheese-making, try making fresh mozzarella balls from store-bought curd first, and then attempt making the curd from scratch. I order fresh mozzarella curd from Di Bruno Brothers, at dibruno.com. It’s a great product and very easy to work with.
This video post is in three parts. Pay attention to the details.
• I use about 1.5 pounds of fresh curd, cut into 1/2-inch pieces.
• Boil water to 175 to 180 degrees.
• Use high-quality salt — not iodized, fo’ chrissake!
• Don’t overwork the curd — it’ll become tough and rubbery.
• Have fun!
• Don’t be demoralized if it isn’t perfect the first time. Practice makes perfect!
Part One: Heat the Curd

http://www.youtube.com/get_player

Part Two: Soften and Stretch

http://www.youtube.com/get_player

Part Three: Now You’re Getting It!
http://www.youtube.com/get_player 
Let me know if you try this recipe. I want to hear of your results. 
Have fun and happy eating!