Dale Gray

Needed this 😌 Grilled picanha, sliced thick. Chimichurri! Malbec poured heavy😜🥩🍷Best I’ve had is pasture-raised from @porterroad in Tennessee. 1000/10 #PorterRoad #Picanha #WellRaisedBeef #SteakNight #Braai

Grateful for the rich flavors and traditions Mexican immigrants have brought to American food culture. Respect 🫶🏼 #cocteldecamaron (My version with what I had available)

Grilled sugar snaps with burrata, zhug, toasted hazelnuts. Winter food is uninspiring, here’s to vibrant spring & summer eats, hallelujah. Use green beans, use asparagus, it’s all good. Recipe link in bio, in stories, or at #burratacheese #sugarsnappeas #spring2026 #vibrantcolors #f52community

Fondue for two > fighting for a table. My selection isn’t crazy but the ingredients were quality and it made a difference. Midnight Moon from @cypressgrovers , Denver steak from @porterroad , a few excellent boiled potatoes 😋 iykyk. I added the fondue recipe to my blog (link in bio) or just search thedaleyplate fondue on google. It’s a classic and good for last-minute eating. Honestly, I’m more concerned about those files and the other horrors going on than I am about cooking. Dammit. Is this the real world?😞

Save my standby Swedish meatball recipe for the oncoming bad weather. Recipe in caption 💛 First pic I made with more cream, second pic I just let the sauce reduce without the cream. It’s all good. #snowmageddon Swedish Meatballs Serves: 4–6 Total time: 35–40 minutes Meatballs 1 cup breadcrumbs 2 tablespoons unsalted butter ⅓ cup finely minced yellow onion 4 cloves garlic, minced ¼ teaspoon ground allspice 1/4 teaspoon each Kosher salt and black pepper ½ cup milk 1 teaspoon Worcestershire sauce 1 lb ground beef 85/15 works well - I love @porterroad 1 large egg 1/4 cup olive oil, for the pan Gravy 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups low-sodium beef broth 1 teaspoon Worcestershire sauce 1/3 cup heavy cream (more to taste) Salt and black pepper, to taste 1 tbsp chopped herbs like dill, parsley, or chives Lingonberry or cranberry jam, for serving Instructions Put the breadcrumbs in a large bowl. In a wide skillet over medium heat, melt the butter. Add the onion, garlic, allspice, pinch of salt, and pepper. Cook, stirring often until soft and fragrant, about 5 minutes. Stir in the milk and Worcestershire sauce and bring just to a gentle simmer. Pour this warm mixture over the breadcrumbs and stir into a thick paste. Cool for a minute or two. Add the ground beef and egg to the bowl. Gently mix with your hands until just combined. Roll into small meatballs, about 1 inch in diameter. Heat 1 tbsp olive oil in the same skillet over medium heat. Add the meatballs in batches and brown on all sides, about 6–8 minutes total. They don’t need to be fully cooked yet. Transfer meatballs to a plate. Lower the heat to medium-low. Add the butter to the same pan. Once melted, whisk in the flour and cook for about 1 minute. Slowly whisk in the beef broth and Worcestershire sauce, scraping up any browned bits. Bring to a gentle simmer, then stir in the cream. Season lightly with salt and pepper. Return meatballs to the skillet. Cover and simmer gently for 10–12 minutes, until the meatballs are cooked through and the gravy is thick/silky. Sprinkle with herbs + serve over mashed potatoes with jam on the side. #thedaleyplate

Crispy pork chops, quick pickled persimmon & baby kale salad. Seasonal and delicious, get the recipe in my cookbook! (Link in bio) Guess what I coat the pork with? It’s not flour. https://amzn.to/3LvEzYj 💛😌 #thedaleyplate #southofsomewherecookbook

Ubuntu - I am because WE are. This is an old school cottage pie that kept our bellies full as kids. I love it. #cottagepie #southafrican I used 1 lb @porterroad ground beef, 1 onion, 1/2 green bell pepper, 1 stick of celery, 1 medium carrot, 4 ounces chopped mushrooms, 1 tablespoon fresh rosemary, 1 teaspoon each salt and pepper, 6 cloves garlic, 1 tablespoon Dijon mustard, 2 tablespoons bisto (or brown gravy mix), 2 cups water, 2 bay leaves. At the end I added 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1/2 teaspoon ground coriander, 1 pinch allspice. It’s the South African way. Top with your favorite mashed potatoes and 4 ounces sharp cheddar cheese. Bake at 350F until bubbly and golden.

Gotta take the random hot Mississippi days and roll with it. 75 degrees…lunch in the sun. #tinnedfish #nicoisesalad #thedaleyplate

Save with code DALEYPLATE and take 40% off your first @hungryroot order :-) #hungryrootpartner #highproteinmeal #newyearnewbeginnings #hungryroot #mealprepideas

Smokey sausage #smoortjie with spinach over parmesan grits. A little bit South African, a little bit Southern…..seasoned with Italian flavors to make these basic staples stand out. #Smoortjie = a simple tomato & onion stew with sliced hot dogs when we were struggling, and good sausage when we got paid. Any sausage works. These in between days are weird food days 😅 let’s clean out our fridges for the new year. Here’s the easy recipe, it serves 4: For the smoortjie: 1/2 tosp olive oil 1 small onion, finely diced 4 cloves garlic, finely minced 48-ounce smoked sausages, sliced 2 cups button mushrooms, quartered 1 teaspoon Italian seasoning (I like Old World Italian by @thespicehouse ) 3 cups whole cherry tomatoes 3/4 cup chicken stock 1 teaspoon freshly cracked black pepper 1 teaspoon sugar 8 cups fresh spinach - sautéed Grits: 2 cups water 2 cups chicken stock 1 cup yellow corn grits 2 tablespoons butter 1/2 cup half n half or heavy cream 1/4 cup finely grated parmesan cheese Method: Heat olive oil in a skillet over medium heat. Add onion, garlic and sauté for 5 minutes until translucent & fragrant. Add sausage, mushrooms and Italian seasoning, cook 5 minutes until sausage is slightly crisp then add tomatoes and stock. Place a lid on and reduce heat to low, simmer for 20 minutes until tomatoes are broken down and saucy. Add sugar, season to taste with pepper. Bring water and chicken broth to a boil over medium-high, gradually whisk in grits and add butter. Lower heat to medium and continue to stir until grits are thickened or cooked through (about 20-35 minutes depending on the grind). Turn off heat, stir in the half n half followed by Parmesan and season to taste. It’ll thicken upon standing, have some extra stock ready if it needs thinning out. Serve with spinach and smoortjie. #thedaleyplate

Team watercress over other greens because you can eat spring mix all year round but the slight bitterness of cress stands out amongst all the rich foods on the Thanksgiving table. Also scores 100 on the nutrient density scale, just saying. A salad for one. I don’t have a large family to feed or plans to do a Thanksgiving guide because it isn’t a big part of our lives, but I’m good at making everyday recipes for one or two. The salad: 4 cups watercress, 1/2 chopped gala apple, 1/4 cup pomegranate arils, 1/4 cup toasted pecans, 1/4 cup bacon crumbles, 2 ounces crumbled goat cheese. Creamy mustard dressing: 1/4 cup olive oil, 2 tablespoons Greek yogurt, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon whole grain mustard, 1 to 2 tablespoons honey or to taste, salt, pepper. (Add a teaspoon of horseradish, trust me). #thedaleyplate #f52grams #easyfood #wintersalad #harvestseason #applesalad #realsimple #f52community #watercress #thekitchn #bareaders

Shrimp etouffee 🤤 recipe below. I recommend doubling the shrimp. I use gulf shrimp from local fisher families that I buy when I go down to Ocean Springs, MS. Add 1/4 cup vegetable oil in a heavy bottomed pot over medium heat. Stir in 1/4 cup all-purpose flour. Cook & stir for 20 - 25 minutes until it reaches a medium brown color. Add 1 cup each chopped: green bell pepper, yellow onion, celery + 1/4 cup chopped green onion and diced red bell pepper. Cook until tender - 5 to 6 minutes. Add a ton of FRESH minced garlic (6-8 large cloves), cook 2 minutes. Add 2 teaspoons Cajun seasoning (already has salt), 1 teaspoon fresh thyme leaves, add some parsley, 1 teaspoon smoked paprika, 1 fresh bay leaf, a few dashes of hot sauce, some extra garlic powder, sometimes a squeeze of lemon juice. Stir, add 500ml (2 cups) shrimp stock (made mine by cooking down shrimp shells, fennel & onion) or chicken stock and simmer on low for 15-20 minutes until flavors meld and vegetables are broken down. Drop in 2lbs of peeled deveined shrimp and cook for 2-3 minutes before adjusting seasoning (usually needs a touch more cajun seasoning, fresh parsley) and serve immediately over rice with chopped green onion & extra hot sauce. Serves 4-8. #thedaleyplate #sundaylunch