Rogue Chef Greg Couillard: Blackmailed, Bribed or Brainwashed?
Nothing short of blackmailing Chef Greg Couillard (or handing him a briefcase filled with cash) should have rewarded me with the privilege of engaging him as a Campus Expert in our Center for Self Development at 100 Golden Keys University.
Chef Greg routinely turns down interviews with top writers from gourmet magazines around the world.
On top of that, to have him share some of his secret "spicemeiser" recipes with us - recipes that have not been published anywhere else until now - is downright humbling.
Today's recipe is chef Greg Couillard's spice-infused mango chutney
So how did we get so lucky? Well it wasn't blackmail (and only a little bribery and brainwashing was involved!) Mostly, this came about by virtue of simple fate.
When my fiance Peter and I first discovered the Chili Bang restaurant, it was the music and ambiance that drew us inside as we strolled down a cobblestone road just off the village plaza. But then we ordered appetizers.
What arrived before us that night was beyond anything we expected - in fact it was downright ridiculous! The cuisine placed before us was perfectly-presented, immaculately-spiced fare fit for a 5-star restaurant in London, Paris or New York.
After our initial shock wore off, we “oood” and “aaahd” our way through an organic lamb burger with goat cheese and roasted peppers; we crossed forks over the last succulent chunk of Couillard's sticky-belly ribs; and then we gazed into each other's eyes over blackberry martinis infused with a secret homemade liqueur Chef Greg creates himself in tiny batches that his fans, including me, will beg, borrow or steal to acquire.
From that night on, we spent every Saturday night at “our place,” sampling new menu entries while listening to old American blues and obscure Cumbia tunes well into the wee morning hours.
One night the restaurant was deserted except for staff due to a major thunderstorm. The streets were empty and the electricity was out iin most of the village, but we didn't care - it was Saturday night! We ordered cocktails and an appetizer platter at the bar, and settled in for a cozy evening by the fire.
When our food was ready, it was Chef Greg who delivered it to the bar wearing a big smile and a purple chef's uniform topped with a purple bandana. We introduced ourselves and the three of us, along with our favorite bartender Lexi, spent the rest of the night sharing stories as rain pounded the roof and lightning lit up the sky. By closing time, a genuine friendship was born.
Rogue Chef Greg Couillard Joins the new 100 Golden Keys University Campus
When I heard that chef Greg was working on a book about his fasciinating "rogue chef" life and his little black cookbook of secret spicemeister recipes, we had to have brunch to get caught up. By the end of our meal, 100 Golden Keys University had a celebrity chef on faculty.
I consider myself ridiculously lucky to have been granted an unprecedented level of access to this normally reclusive, world-class talent for the purpose of sharing his knowledge with our subscribers. But beyond that, I appreciate this genuine sweetheart of a man as a thoughtful and generous friend.
Chili Bang changed hands this spring, and chef Greg continues to commutes back and forth between the spectacular "Number Four" restaurant (the only 5-star restaurant in the village), and his various gastronomy projects in Canada. His new book is being released soon, and we'll make it available in our Campus Bookstore.
Chef Greg Couillard's Recipe for Spice-Infused Mango Chutney
Here is the secret recipe we promised you for chef Greg's infamous spice-infused mango chutney, which happens to be my personal favorite (but which is now running neck-and-neck with his new tomatillo mince chutney).
This jewel of a recipe is a must-have for all of your holiday menus; you've never experienced turkey until you've coupled it with chef Greg's mango chutney! And dolloped upon a wedge of smoky cheddar cheese? Dear God, let me survive this holiday season without bursting my fat pants!
Actually, as you will see from the recipe below, this is a light, low-fat food that is worth its weight in gold.
Chef Greg's Spice-Infused Mango Chutney Recipe
4 cups boiling water
2 cups sugar
3/4 cup apple cider or malt vinegar
1 chopped serrano chili
1-inch slive of peeled ginger root (sliced thin)
4 large garlic cloves (sliced thin)
5 cups firm green mangos chopped in 1/2 inch cubes
Place all ingredients in a stainless steel 6-liter pot and bring to a boil. While it is reducing to a syrupy consistency make a cheesecloth spice bouquet of:
1 Tbsp bay leaves
1 stick cinnamon
10 cardamom pods
1 Tbsp coriander seeds
Tie the cheesecloth pouch with string and toss into the boiling mixture. Put 1 Tbsp loose pink peppercorns into the mixture and reduce until thick like jam. Cool and serve as a side with your favorite meats and cheeses.
Check out the 100 Golden Keys University Youtube channel to see my exclusive interview with chef Greg at Number Four restaurant, subscribe at http://www.youtube.com/user/MiaPratt.
Subscribe now at www.100GoldenKeys.com for more of chef Greg's recipes and stories about his meteoric life as the rogue chef, plus meet our new Campus Coaches as they come on board in December and January representing Creative Arts, Creative Living and Creative Careers studios.
Mia Pratt is the founder of 100GKU and author of a revolutionary underground book about how to creat a happy, fulfilling and passionate life, titled "The Secrets of the 100 Golden Keys: Unlock the Power of Your Creativity & Set Your Life on Fire!" Click here to download a free chapter, and then buy the book!