Beyond the Plate

This week, we’re taking a short break from our regular schedule to share a special bonus episode with our friends at Martin’s Famous Potato Rolls, Real Good Fish and Wickles Pickles. Join host, Kappy, in his kitchen as he creates a sandwich combining ingredients from a few of our season’s partners to make a delicious lunch (or dinner). He walks you step-by-step through the recipe so you can literally cook along with him in real time. For the full recipe instructions, visit beyondtheplatepodcast.com. Enjoy this episode as we go Beyond the Plate... with Kappy… in his kitchen! 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

Makes 2 Sandwiches 

RECIPE INGREDIENTS

For the Blackening/Cajun Spice:

1 Tablespoon sweet paprika 

1 Tablespoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon New Mexico green chile powder, or chile powder of your choice

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

*salt and pepper will be used on their own to season the fish

For the ‘Christmas’ Remoulade:

1/2 cup mayo

Splash of rice vinegar, about 1 Tablespoon

1-2 Tablespoons Wickles Wicked Jalapeño Relish

1-2 Tablespoons Wickles Spicy Red Sandwich Spread

Salt and pepper, to taste

For the Sandwich:

2 Martin's Hoagie Rolls, or other long rolls

2-3 Tablespoons butter, softened/spreadable

Sprinkle of granulated garlic, about 1/2 teaspoon

2, 4-6 oz. fillets of Real Good Fish Rockfish, or other thin white fish fillets

Salt and pepper, to taste

Olive oil cooking spray

Olive oil or vegetable oil

1 cup shredded lettuce (shrettuce), such as iceberg or romaine

1 tomato, cut into ¼” inch thin slices

Your favorite hot sauce, to splash, optional

1 lemon, cut into wedges, optional

EQUIPMENT ESSENTIALS

1 medium to large size cast iron skillet (or skillet type of choice)

2 small mixing bowls

Baking sheet or aluminum foil

Fish spatula or turner

This episode (and recipe) is made possible with the help of our friends at Martin’s Famous Potato Rolls, Real Good Fish and Wickles Pickles.

Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

Follow Beyond the Plate on Facebook and Twitter

Follow Kappy on Instagram and Twitter

Ken Oringer is a Boston-based chef and owner of Uni, Toro, Coppa and Little Donkey. His restaurants have consistently received rave reviews including “America’s Best New Restaurants,” “Top 50 Restaurants in America” and Oringer himself earning a James Beard Award for Best Chef Northeast. In this episode, we discuss how he helped lay the groundwork for some of America’s most notable restaurants, why teaching and mentoring the next generation of chefs is so important and more. We dive into his endless (and selfless) charitable work he’s involved with, including Off Their Plate, a non-profit founded during the pandemic. Enjoy this episode as we go Beyond the Plate… with Chef Ken Oringer. 

This episode is Presented by Fords Gin. 

This episode (and recipe) is brought to you by Martin’s Famous Potato Rolls, Real Good Fish and Wickles Pickles.

Cast Iron Spicy Fish Sandwich on a Toasted Garlic Hoagie Roll with 'Christmas' Remoulade and Shrettuce

Makes 2 Sandwiches

For the Blackening/Cajun Spice:

1 Tablespoon sweet paprika 

1 Tablespoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon New Mexico green chile powder, or chile powder of your choice

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

*salt and pepper will be used on their own to season the fish

For the ‘Christmas’ Remoulade:

1/2 cup mayo

Splash of rice vinegar, about 1 Tablespoon

1-2 Tablespoons Wickles Wicked Jalapeño Relish

1-2 Tablespoons Wickles Spicy Red Sandwich Spread

Salt and pepper, to taste

For the Sandwich:

2 Martin's Hoagie Rolls, or other long rolls

2-3 Tablespoons butter, softened/spreadable

Sprinkle of granulated garlic, about 1/2 teaspoon

2, 4-6 oz. fillets of Real Good Fish Rockfish, or other thin white fish fillets

Salt and pepper, to taste

Olive oil cooking spray

Olive oil or vegetable oil

1 cup shredded lettuce (shrettuce), such as iceberg or romaine

1 tomato, cut into ¼” inch thin slices

Your favorite hot sauce, to splash, optional

1 lemon, cut into wedges, optional

Heat a medium to large size cast iron skillet over medium high heat while you prepare the seasoning blend and remoulade. You’ll want it hot, so it’s ok to have it heating for more than a few minutes. 

For the Blackening/Cajun Spice:

Add all ingredients to a small mixing bowl or jar. Stir with a fork until combined and set aside. This will make extra seasoning. Keep it in a sealed container in your spice cabinet and use again for chicken, pork or however you choose.

For the ‘Christmas’ Remoulade:

Add all ingredients to a small mixing bowl and mix together with a fork. Start with less vinegar, relish and sandwich spread and adjust the taste to your liking. You can always add more. Set aside. 

For the Sandwich:

Spread a thin layer of softened butter on both sides of the roll and sprinkle lightly with granulated garlic. Place either on a rack set over a cookie sheet; directly on a cookie sheet; or set on a piece of foil, and lightly toast. Remove from the toaster and set aside. It is ok if it cools. We call this “cold toasting.”

Place the fish fillets on a plate or platter, dry both sides well with a paper towel and season both sides with salt and pepper. Spray each side of the fish with a generous and even coating of olive oil spray and then season both sides with the blackening/cajun spice. When the pan is hot, you can add a drizzle of olive oil and place the fish fillets in the pan. Let cook for 1-2 minutes per side, or until the exterior looks dark golden brown and the interior is opaque. (If you’re comfortable with it, while the fish is cooking, slather the remoulade on both sides of the toasted rolls. You can wait until the fish is done cooking to do this step.) Remove the fish from the pan and place directly on the bottom roll (or on a clean plate if you haven’t slathered the rolls with remoulade). Top with a good amount of shredded lettuce, a couple slices of tomato, a splash of hot sauce and a squeeze of fresh lemon and the roll top.

Sadé Stamps is a bartender based in Oakland, CA. She has curated various bar programs and is currently doing the beverage consulting for Roux 40, Chef Lala Harrison’s highly anticipated Black heritage restaurant/bar soon to open in Oakland. In this episode, we get a full-on cocktail education centered around her love of mixing drinks and creating flavors that exist through the African diasporas. She walks us through a cocktail that was inspired by the Trinidad Sour and the Last Word. We also talk about an amazing organization she supports in Oakland called Moms 4 Housing that works to help mothers without housing. Enjoy this episode as we go Beyond the Drink… with Sadé Stamps. (cocktail recipe below)

Nothing Nice

Makes 1 cocktail 

1.5 oz gin, such as Fords Gin

.5 oz Mezcal, such as Del Maguey Vida

.75 oz fresh lime juice

.5 oz Angostura bitters

.25 Pechê Liqueur

2 drops seawater solution (instructions below)

Orange peel, for shaking

Orange peel, for garnish

In a shaking tin, add the gin, mezcal, lime juice, bitters, pechê liqueur, seawater solution and orange peel and top with ice. Shake until diluted & then double strain into a coupe-style glass. Garnish with an expressed/manicured orange peel. 

For the Seawater Solution:

Mix 100g (about 3.5 ozs) of hot water with 25g (1 -1 ½ Tablespoons) of good quality salt and stir until the salt is dissolved. Once it is cooled, store the solution in a dropper bottle. 

This episode is Presented by Fords Gin.  

This episode is brought to you by Falksalt.

Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com 

Follow Beyond the Plate on Facebook and Twitter

Follow Kappy on Instagram and Twitter

Buddy Valastro is a fourth-generation baker who was born into the business owned & operated by his parents. He grew up in Hoboken, New Jersey in an old-fashioned Italian family. You probably know him from the TLC hit series “Cake Boss,” or from visiting one of his many bakery or restaurant locations. In this episode, we talk about his first job in Carlo’s Bakery at age 11, what it was then like taking over the bakery as a 17 year old, how he deals with his anxiety, what he learned about himself while recovering from his recent hand injury and more. Buddy has worked with the Make-A-Wish Foundation for many years and discusses how it has impacted his life. Enjoy this episode as we go Beyond the Plate… with Chef Buddy Valastro.

This episode is brought to you by Martin’s Famous Potato Rolls.

This episode is brought to you by ONEHOPE Wine.

Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

Follow Beyond the Plate on Facebook and Twitter

Follow Kappy on Instagram and Twitter

Joseph Jebelean is a Miami born and bred bartender. As a student studying biology and chemistry, he washed dishes at P.F. Chang’s until the opportunity arose for him to bartend. We discuss how this experience impacted him and his career in hospitality, what drives his creative process when it comes to naming drinks and how he gives back to the community. Since settling into his calling behind the bar, he has won several cocktail competitions including the coveted title of the best daiquiri in Miami. Also in this episode, Joseph walks us through a cocktail based on one of his favorite’s, the Gin Rickey. Enjoy this episode as we go Beyond the Drink… with Joseph Jebelean. (cocktail recipe below)

Ravishing Rick Rhub

Makes 1 cocktail 

1.25 oz gin, such as Fords Gin

.75 oz rhubarb-sauvignon blanc cordial (instructions below)

.5 oz fresh lime juice

.25 oz Italicus Bergamot Liqueur 

2 dashes orange bitters

2 oz soda water, such as Topo Chico

To an ice filled collins glass, add gin, rhubarb-sauvignon blanc cordial, lime juice, bergamot liqueur, bitters and soda water. Gently fold that all together with a spoon and garnish with a rhubarb ribbon.

For the Rhubarb-Wine Cordial: 

1. Cut rhubarb (the amount you have) into 1-inch pieces and weigh the total. You will use this same weight for the sugar and the sauvignon blanc. Place rhubarb in a bowl or dish.

2. Add that same amount of sugar and let macerate overnight. 

3. Strain the solids from the liquid, making sure to keep the “syrup” that releases from the rhubarb. 

4. Add that same amount, in weight, of sauvignon blanc to the syrup and mix, making sure the sugar is completely dissolved.

This episode is Presented by Fords Gin.  

This episode is brought to you by Wickles Pickles. 

Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com 

Follow Beyond the Plate on Facebook and Twitter

Follow Kappy on Instagram and Twitter

Tyler Malek is the Co-Founder and Head Ice Cream Maker for the Portland-based Salt & Straw Ice Cream. He has created more than 1,000 flavors, which we’re guessing had something to do with why he was selected as one of Forbes 30 Under 30 for “Changing the Way America Eats.” In this episode, we discuss his journey from starting an ice cream cart with his cousin Kim to operating over 20 locations. We touch upon why he is dedicating 20% of his menu to vegan flavors, how Dwayne “The Rock” Johnson came to be a fan and how and why he works with different elementary schools to inspire new flavors. Enjoy this episode as we go Beyond the Plate… with Tyler Malek.

This episode is brought to you by Falksalt.

Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

Follow Beyond the Plate on Facebook and Twitter

Follow Kappy on Instagram and Twitter

This week, we’re taking a short break from our regular schedule to share a special bonus episode featuring our partner, Fords Gin. We’re joined by the man himself, Simon Ford, to hear more about the journey behind the bottle. If you love a good gin & tonic, negroni or martini… you won’t want to miss this episode. And of course it’s not a Beyond the Plate episode if we don’t talk about social impact and how Fords Gin has given back to the bartending community. Enjoy this episode as we go Beyond the Plate... with Simon Ford. 

Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

Follow Beyond the Plate on Facebook and Twitter

Follow Kappy on Instagram and Twitter

Molly Yeh is a cookbook author, blogger and food TV personality. She is the star of Food Network’s Girl Meets Farm, which celebrates recipes inspired by her Jewish and Chinese heritage with a taste of the Midwest. Yeh is a James Beard Foundation nominee, a daytime Emmy award nominee, an International Association of Culinary Professionals award winner AND has been featured on the coveted Forbes 30 Under 30 list. In this episode, we discuss growing up in the suburbs of Chicago, being a Juilliard trained percussionist and how her love of scrapbooking since she was a kid turned into a career in food. We also discuss being a mom and some causes she feels passionately about such as childhood education and giving children the opportunity to pursue their dreams. Enjoy this episode as we go Beyond the Plate… with Molly Yeh.

This episode is brought to you by Martin’s Famous Potato Rolls.

This episode is brought to you by Cirio Tomatoes. 

Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

Follow Beyond the Plate on Facebook and Twitter

Follow Kappy on Instagram and Twitter

Masahiro Urushido is a bartender, Managing Partner and Director of Deliciousness at Katana Kitten, a Japanese-American bar in NYC’s West Village. In 2019, his bar was awarded the titles of Best New American Cocktail Bar and Best New Opening by the World’s 50 Best Bars. That year, they also landed at number 14 in the World’s 50 Best Bars annual ranking. In this episode, Masa walks us through his favorite way to drink gin at home while sharing some of his personal tips and tricks to craft the perfect at-home martini. We also learn about his book, The Japanese Art of the Cocktail, and how he gives back to his community. Enjoy this episode as we go Beyond the Drink… with Masahiro Urushido. (cocktail recipe below)

Masa’s at-Home Martini

Makes 1 cocktail

2 parts Gin, such as Fords Gin

1 part Dolin dry vermouth 

Pinch of salt

Lemon twist, for garnish

In a cocktail mixing glass, combine gin, vermouth and salt. Add ice and stir until cold. Strain into a frozen martini or coupe glass and garnish with a lemon twist. Best enjoyed with a shio-kombu butter dipped radish.

This episode is Presented by Fords Gin.  

This episode is brought to you by Falksalt.

Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com 

Follow Beyond the Plate on Facebook and Twitter

Follow Kappy on Instagram and Twitter

Jesse Tyler Ferguson is a celebrated theater, film and TV star. You most likely know him as “Mitchell Pritchett” on the award-winning ABC comedy Modern Family. He hosted the James Beard Awards in 2017 and 2019 and along with co-author Julie Tanous, released his first cookbook Food Between Friends in 2021. In this episode, we discuss growing up in New Mexico, being a father to a one year old and the reason he decided to write a cookbook. We also discuss his extraordinary advocacy efforts with Tie The Knot, an organization he co-founded with his husband Justin in 2012 to fight for LGBTQ equality around the world. Enjoy this episode as we go Beyond the Plate… with Jesse Tyler Ferguson.

This episode is brought to you by Wickles Pickles. 

This episode is brought to you by ONEHOPE Wine. 

This episode is brought to you by Martin’s Famous Potato Rolls.

Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com 

Follow Beyond the Plate on Facebook and Twitter

Follow Kappy on Instagram and Twitter