Celebirty DJ and Chef - DJ Dallas Green

Celebirty DJ and Chef - DJ Dallas Green

Contact:    Dallas Green /     Instagram: @djdallasgreen / @madefromscratchnyc    Twitter: djdallasgreen / MdFromScratch

Contact:  Dallas Green /

Instagram: @djdallasgreen / @madefromscratchnyc

Twitter: djdallasgreen / MdFromScratch


Cedar Plank Salmon with Mustard Dill Sauce

By Chef DJ Dallas Green  


 Salmon (Ingredients):

  • 1 Filet Fresh Wild Caught Salmon
  • 1 Cedar Plank (darker the color, the better the flavor)
  • Salt & Pepper to taste
  • 2 Tablespoons of Brown Sugar
  • 1 tablespoon Mexican Chili Powder
  • 4 Lemons cut in half
  • 1 Teaspoon of Extra Virgin Olive Oil


  • Soak Cedar Planks for 1 hour
  • Pre heat Grill to medium-high heat and get to 350-400 degrees
  • Place Cedar Plank on Grill
  • Cook for 2-3 minutes
  • Turn Cedar Plank
  • Season Salmon with Salt, Pepper, Brown Sugar & Chili Powder
  • Place Salmon on cooked side of Cedar Plank
  • Cook for 12-15 minutes
  • Brush Lemon Halves with Olive Oil
  • Grill Lemons for 10 minutes
  • Pull Cedar Plank with Salmon off of the Grill, it will continue to cook
  • Drizzle with Honey-Mustard Sauce
  • Garnish with Fresh Dill (Serve)

Honey-Mustard Dill Sauce:

  • 2 Tablespoons of Fresh Dill, chopped
  • 6 Tablespoons Dijon Mustard
  • 2 Tablespoons of Honey
  • 2 Tablespoons of Apple Cider Vinegar
  • 4 Tablespoons of Olive Oil


  • Combine ingredients into a bowl and whisk
  • Season to taste
  • Reserve in refrigerator Squirt Bottle until ready to use

Duck Fat Brussels Sprout

  •  2 lbs Brussels Sprouts
  • 6 Tablespoons Duck Fat
  • Salt & Pepper to taste


  • Trim knob off the bottom of Sprouts
  • Cut lengthwise
  • On medium-high heat add Duck Fat to pan and let it get hot
  • Working in batches, add Sprouts cut side down to pan
  • Cook for 5 minutes, checking to make sure they brown (you may have to peak)
  • Turn Sprouts and cook for another 5 minutes
  • Add Salt & Pepper
  • Reserve until second batch is ready
  • Move to serving dishes, Serve



by Pulled Together,

There's nothing like a perfectly cooked chicken topped with a fresh herb salsa during warm weather. It's the sort of dish I naturally lean towards when I host dinner party at home because their very few steps and the timing works out perfectly with your guest arrival. Sometimes simple and delicious goes much further than big spreads and lots of sides. This recipe has been my go-to dish since I first opened a cooked book 5 years ago. I'm confident after you try it, it will become your go-to dish as well. Enjoy and Happy Memorial Day weekend. 

For the chicken:

  • Free-range organic chicken, 3 1/2 pounds
  • Sea salt
  • black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon (preferably Meyer)

For the salsa verde:

  • 1 tablespoon capers
  • 2 anchovy fillets
  • 3 cloves garlic (peeled, green germ removed)
  • 1 cup plus 2 tablespoons extra-virgin olive oil
  • ¼ cup fresh parsley, chopped
  • ¼ cup arugula, chopped
  • ¼ cup basil leaves, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon tarragon leaves
  • 1 tablespoon fresh chives
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • ¼ teaspoon sea salt


  1. Heat the oven to 425 degrees. Wash the chicken in hot water and dry with paper towels. Using kitchen shears, cut out the backbone of the chicken and remove any fat. Then, using a heavy chef's knife, cut out the breastbone. Season the two halves with sea salt and fresh black pepper. Dab an earthenware or metal baking dish with 1 tablespoon of olive oil and place the chicken halves inside it, skin side up. Sprinkle with the remaining tablespoon of olive oil. Cut the lemon in half and place the halves, cut side down, next to the chicken in the baking dish. Roast for 35 minutes, basting every 8 minutes. Rotate the pan during basting to allow for even cooking. The chicken is done when the juices from the thigh run clear (about 155 degrees).
  2. Meanwhile, make the salsa verde. Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones. Using a mortar and pestle (or a small mixer if you are in a hurry), smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and remaining olive oil. (The mixture should be chunky, not oily.) Season with sea salt. Serve the chicken topped with the salsa verde, and garnish with the roasted lemon.

Sriracha Deviled Eggs

Author: The Taste SF


  • 1 dozen hardboiled and peeled
  • 2 heaping tablespoons mayonnaise
  • 2 tablespoons dijon mustard
  • 2 tablespoons sweet relish (optional)
  • 1½ tablespoons Sriracha
  • Sweet Paprika, for garnishing
  • Cilantro micro-greens (or small cilantro sprigs), for garnishing


  1. Cut the eggs in half and remove the hard-boiled yolks into a separate smaller bowl. Arrange the egg white halves on a tray or sheet pan.
  2. Combine the egg yolks, mayonnaise, mustard, relish, and Sriracha with a small whisk until very smooth. Transfer the mixture to a disposable piping bag fitted with a large (1/2") pastry tip. Pipe mixture in equal amounts into the egg whites.
  3. Finish the eggs with light dusting of sweet paprika through a fine mesh strainer and top with cilantro micro-greens or tiny cilantro leaves.


BY Kevin Is Cooking