CHEF CLAY Profile - (16815812)

cook's profile


Home Town: Pinehurst, North Carolina, USA
Living In: Linville, North Carolina, USA
Member Since: Aug. 2010
Cooking Level: Professional
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Hunting, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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Jerk chicken, rice and peas, Jamaican slaw
Korean Short Ribs (Kolbi Gai)
In the Keys
About this Cook
Classic French trained in culinary school, and have trained under Italian, Thai, Korean, and British chefs. I have lived in a few countries including Germany, and Spain. My specialties include Southern, cannot go wrong with southern, and Korean. I love fusing many cultures together and Korean and Southern styles pair well. Look for my restaurant coming soon to Charelston, SC.
My favorite things to cook
Ribs, I cook the best ribs EVER!!! I have tried the rest, and I am the BEST!!! Asian, mexican, Italian, grilling, just sit back, I'll cook for ya!!!
My favorite family cooking traditions
Southern, enough said.
My cooking triumphs
Many, including American Culinary Federation medals, and many local and regional cooking competitions.
My cooking tragedies
tried to grill eggs as a kid??? Almost had it.
Recipe Reviews 12 reviews
Easy Baked Ham Steaks
This just looked like a decent start so I had to attempt.....with a few modifications of course, the original recipe just seemed to be missing a few flavor opportunities. First off.....water was replaced with no sodium chicken stock (ham or veggie stock would be great also) and a splash of bourbon. I then added a few (10) whole black peppercorns, a bay leaf, 1t. salt (on ham only), and the brown sugar I used I smoked to give it that outdoor grill taste. I also added a pinch of crushed red pepper for a little heat. Then tossed into a 425° oven ( i run all my ovens @425) for 25 min. or so until tasty hot. Not to bad for a first run, now to fine tune this and see where it takes me.

3 users found this review helpful
Reviewed On: Dec. 26, 2014
Pad See Ew (Thai Noodles with Beef and Broccoli)
This is an Americanized version of a wonderful dish. There are important ingredients missing here and some extra steps that are not necessary. The water and cornstarch slurry is not needed. If you use brown sugar in place of white and do not use to much soy and other sauces a nice sauce will emerge in the end. Also no need to pre cook the broccoli, simply stir fry it the let it simmer in the sauce while meat cooks. Also no need for another extra dirty pan with cooking the egg, just push all ingredient aside while still stir frying and add egg too wok and quickly scramble in same pan. Also, where is the fresh cilantro to toss in at the end and the traditional thai chili sauce? A lot of extra work and missing ingredients.

4 users found this review helpful
Reviewed On: May 3, 2014
Red Wine Reduction Steak Sauce
This is missing a few steps. To begin take all onions, shallots, and carrots and saute until golden brown in a couple tbs. EVOO. Next add mushrooms, two ribs celery (diced) and garlic (smashed). Saute until garlic is perfumed and deglaze pan with one quart beef or veal stock. Bring to a boil and reduce to a low simmer. To this add two sprigs fresh thyme, two bay leaves and about ten whole peppercorns and reduce this down by atleast half. Now add one bottle (750ml.) Of a good red wine (i prefer pinot noir) and reduce this down on a low simmer to half or coats the back of a spoon. Strain twice and hold warm for service.

0 users found this review helpful
Reviewed On: Feb. 22, 2014
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Cooking Level: Professional
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