Exploring the Culinary World with Chef Collin Hilton
In this episode of the Okays Cook podcast, host Chris Whonsetler engages in an enlightening conversation with renowned chef Collin Hilton at CRG Grow. Collin shares his culinary journey, discusses his experience winning the World Food Championship, and provides insights into making his pasta in broth gourmet dishes. The episode dives deep into his innovative cooking techniques and the philosophy behind using real ingredients. Additionally, Collin offers practical tips for making homemade pasta, tackles common challenges, and reveals some of his favorite creative twists on traditional recipes. The discussion also covers Colin's upcoming ventures and contributions to the culinary scene, making it a must-listen for food enthusiasts and aspiring chefs alike.
00:00 Road Trip Begins
00:29 Welcome to the Okayest Cook Podcast
00:35 Discussing the CRG Grow Garden
00:56 Backcountry Hunters and Anglers Rendezvous
01:12 The Double Meaning of the new Okayest Cook Stickers
01:54 Eat Real Food Philosophy
02:39 Cooking and Events at CRG Grow
03:42 Challenges of Home Gardening
04:12 Cilantro and Coriander: A Flavorful Discussion
05:35 World Food Champion and Traeger Game Day Ring
06:59 Notable Meals and Tofu Talk
09:28 Exploring Sichuan Pepper and Habanero
14:04 Chef Colin Hilton's Culinary Journey
21:38 World Food Championship Dish Breakdown
33:19 MOKAO Event and Dish Insights
34:17 The Coffee Element in Pasta
34:49 Incorporating Chocolate in Savory Dishes
35:15 Unique Flavor Combinations
36:17 Presentation and Practicality
37:51 Challenges of Cooking with Coffee and Chocolate
39:29 Building a Balanced Dinner
50:59 Exploring Pasta Shapes and Techniques
52:48 Tips for Making Perfect Pasta
53:46 The Importance of Resting Dough
59:01 Cunningham Restaurant Group and Future Plans
Collins Pasta Recipe:
Green Seaweed Dough
6 g Aonori (nori powder)
42 g Basil
170 g Whole Egg
50 g Egg yolk
6 g Salt
10 g EVOO
360 g OO flour
Water As needed
Earthy Orange Dough
300 g 00 flour
60 g Buckwheat
10 g EVOO
5 g Salt
150 g Whole Egg
50 g Egg Yolk
40 g Tomato Paste
Regular Pasta Dough
360 g 00 flour (3 cup)
10 g EVOO
5 g Salt
150 g Whole Egg (about 3)
60 g Egg Yolk (about 3)
Water as needed
Scale flour into bowl. Form a crater in the middle and scale salt, EVOO, Whole eggs and Egg yolks into the center (if adding other liquid, now is the time to mix in. If it's an herb, chop it or blend it up first, then mix it in as liquid). Mix with spatula until loose clumps are formed. Transfer to a clean work surface, scraping all remaining dough off the spatula and out of the bowl. Chop and mix with bowl scraper. Begin kneading until smooth ball consistency, adding a few drops of water as needed. About 8 minutes. Wrap in plastic and rest 30 minutes before rolling into desired shape.
Find Collin & CRG:
Collin Hilton: https://www.instagram.com/collinhiltoncooks/
Cunningham Restaurant Group: https://www.crgdining.com/restaurants/
Insta: https://www.instagram.com/crgrestaurants/
CRG Grow: https://www.instagram.com/crggrow/
Mentioned in Episode:
Row 7 seeds - https://www.row7seeds.com/
habanada - https://www.row7seeds.com/products/habanada-pepper-seeds?_pos=1&_psq=haba&_ss=e&_v=1.0
Dr. Hoby - https://www.instagram.com/hobywedler/
Nate Spangle - https://open.spotify.com/episode/4ejTpcErpgjo4Evu8zUi7O?si=ec5b6d7b925f4571
World Food Championship - https://worldfoodchampionships.com/
Insta: https://www.instagram.com/worldfoodchampionships/
Food Science Books to look for:
On Food and Cooking by Harold McGee: http://bit.ly/4mN0VlU
The Food Lab by Kenji López-Alt: https://amzn.to/4dNw5pg
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Crew:
Chris Whonsetler
Email: Chris@OkayestCook.com
Web: ChrisWhonsetler.com
Instagram: @FromFieldToTable & @WhonPhoto
