Leading up to the premiere of Chef Race on October 2nd, I’ll be introducing you to all my fellow chefs from Team USA and sharing some of their special “all-American” recipes. So far, we’ve got Ronaldo and Pippa. Today, it’s time for you to meet Stan, who I’ve been acquainted with for years–within the context of middle school dances and middle school boys who wore cheesy band T-Shirts–without even knowing it.
During the days leading up to the show, when we were holed up in a hotel in Santa Monica, Stan Frazier was by far the quietest character on the scene. He was a little older than most of the group, so I thought he was probably some incredibly bad-ass restaurant chef who only wore Nike track pants, and was a bit “above” what we were about to do. Not so. Stan was just harboring a deep dark secret, and a few days into filming, I found out what it was. Two words: Sugar Ray.
So yeah, Stan had a pretty good time in the 90′s. But he recently decided to leave Mark Mcgrath– and his spray tan, frosted tips, and mouth Chiclets–behind for a new career in food.
As a kid, Stan always knew he wanted to be one of two things when he grew up: a drummer in a famous band, or a big time chef. For the past twenty-five years, he’s been checking that first one off his list as the drummer and principal songwriter for Sugar Ray. After racking up six Top 10 hits and selling over 10 million records, he decided it was time to trade in his drumsticks for a set of new Japanese knives and chase his culinary dreams. “Sometimes in life, it’s not all about your training. What counts is your passion.”
True that, Stan.
As a teen and struggling musician, Stan worked every job in the restaurant realm from busboy to fry cook to valet. Today he co-owns A Restaurant in Newport Beach, CA , and can be found in the kitchen there honing his skills or tweaking the menu. He is an avid cook among bands, friends and neighbors and is known to make everything from fresh pastas to whole suckling pigs.
Stan turned out to not be a quiet guy at all, and I highly enjoyed rocking out with him when Fly would inevitably come on Sirius radio 90′s on 9. And then I proceeded to hate him when the song would inevitably be stuck in my head for days.
Check-in October 2nd for the big premiere – I’ll be hosting a virtual viewing party & potluck with a bunch of bloggers from around the web. Everyone will be posting their own all-American recipes, and I’ll be giving away a bundle of Red, White, and Blue items from Le Creuset, Edgeware, and Dream Farm.
Check out drummer boy’s recipe for Shrimp Scampi below, and stay tuned this week as I post more great All-American recipes from my teammates!
Stan’s Shrimp Scampi
Makes 2-4 servings
Really good extra virgin olive oil
1 lb peeled and deveined med/large shrimp, butterflied
4 large garlic cloves, minced
1 tablespoon of smoked paprika
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
2 tablespoons capers, drained
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini, spaghetti or linguine (fresh pasta is best)
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped chives
1. Bring a 6 to 8 quart pot of salted water to a boil.
2. Meanwhile, heat a good amount of oil in a 12-inch heavy skillet over moderately high heat. Season shrimp with a little smoked paprika. Sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl.
3. Add garlic to oil remaining in skillet along with red pepper flakes, wine, capers, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet. Once melted, stir in shrimp. Remove skillet from heat.
4. Cook pasta in boiling water until just tender, about 3 minutes for fresh pasta (follow packaged directions if using dry). Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley on medium heat briefly, adding some of reserved cooking water if necessary to keep moist. Garnish with a little more parsley, some extra virgin olive oil and the chopped chives. Yum.