The Daley Plate

The Daley Plate Cooking with love in the heart of the South. Sharing recipes of our daily meals, one plate at a time Hi! Together we learn and continue to improve our skills.

Thanks for stopping by and welcome to the page for The Daley Plate. Cooking has always been my greatest passions and I am excited to share my favorite recipes with you. Photographing and styling food for The Daley Plate started as a hobby after my arrival here from South Korea. It quickly grew and I am thankful to have met so many wonderful people online who share the same enthusiasm for

cooking. I look forward to getting to know you better. I also provide the following services. Feel free to contact me with any enquiries. Social Media Marketing
Brand Ambassadorship
Recipe Development
Food Styling
Cooking Classes (Young Learners, Individuals, Groups)

Sincerely,

Dale Gray

Sauté 4 strips diced bacon or pancetta, add 6 cloves minced garlic, then a cup or so of cherry tomatoes. Cook until the ...
06/17/2026

Sauté 4 strips diced bacon or pancetta, add 6 cloves minced garlic, then a cup or so of cherry tomatoes. Cook until the tomatoes burst, about 5 minutes. Add 1/2 cup of lager (or white wine), 1 tbsp Worcestershire sauce, 1 tbsp hot sauce, the juice of a freshly squeezed lemon. Let it simmer for 2 to 3 minutes. Add a pound of clean mussels…lid on, steam until they’ve opened. Toss them around, finish with a touch of heavy cream and chopped fresh parsley. So delicious with bucatini pasta and haricots verts, which got boiled together because I had 1/2 pack of each.

06/15/2026

This recipe is treasured and in my cookbook. The cut of meat is important, you need cuts with marrow bone because it helps the flavor. I use cross-cut shin or soup bones as it’s known here in the states, also known as osso bucco. I get mine from Porter Road Online Butcher. It’s not pretty, but that’s not the point.

I can honestly say that I’ve outgrown baked beans. These are Heinz from the UK, closer in flavor to the South African ve...
06/15/2026

I can honestly say that I’ve outgrown baked beans. These are Heinz from the UK, closer in flavor to the South African version and less sweet than the ones here. I hate them now and gave myself permission to move on from this kind of nostalgic breakfast this morning. “You don’t have to” has been weighing strongly on my mind for everything lately.

06/12/2026

Cherry Tomato Pasta (Serves 2)

Cook 8 oz linguine in salted water until al dente, reserving 1/4 cup of the pasta water before draining.

While the pasta cooks, add 4 oz nduja or to a skillet over medium heat. Once it begins to melt, stir in 2 cups cherry tomatoes, 4 minced garlic cloves, 1 teaspoon kosher salt, 1 teaspoon dried herbs, and 1/4 teaspoon red pepper flakes. Cook for 8–10 minutes, stirring occasionally, until the tomatoes soften and begin to burst.

Add the drained pasta to the skillet along with 1/4 cup freshly grated Parmesan and the reserved pasta water. Toss until glossy and well coated.

Finish with fresh herbs and more freshly grated Parmesan before serving.

06/08/2026

The story of every immigrant. Where exactly do I belong? How can I fit in?

06/08/2026

Maple Dijon Salmon + Summer Corn Salad 🌽🐟 Serves 2!

Maple Dijon Marinade/Dressing:
Whisk together:
3 tbsp maple syrup
1 tbsp Dijon mustard
1/4 cup champagne vinegar
1/4 cup olive oil
2 tsp lemon zest
1 tsp smoked sea salt (or kosher)
1/2 tsp freshly ground black pepper
Split in half: ½ for the salmon, ½ for the salad.

Salmon:
2 8-oz filets, seasoned with salt, pepper & smoked paprika
Marinate for 10 mins + start the salad.

Sear the salmon, skin-side down in an oven-safe skillet over medium heat for 4 to 6 mins. Flip, then finish in a 325°F oven for 5 mins while you finish the salad.

Corn Salad:
2 ears parboiled corn, kernels cut off
1/4 cup diced red bell pepper
1/4 cup diced raw zucchini
1/2 cup cherry tomatoes, quartered
2 tbsp chopped fresh parsley
Toss with remaining dressing, then right before serving, add:
1/4 cup crumbled sheep’s milk feta
1/4 cup toasted almonds

Top salad with salmon, add extra herbs & lemon zest. Perfect summer dinner.

06/05/2026

I love it here.

Happy national cheese day, throwing it back to this OG peach burrata platter circa 2021. It was so random but has had su...
06/04/2026

Happy national cheese day, throwing it back to this OG peach burrata platter circa 2021. It was so random but has had such an impact. Enjoy your summer, everyone.

Croque Monsieur Bake recipe 🥰 We would call this kind of thing a in South Africa. Makes for a great summer lunch with ...
06/02/2026

Croque Monsieur Bake recipe 🥰 We would call this kind of thing a in South Africa. Makes for a great summer lunch with a punchy green salad 💯 Enjoy 💛

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
¼ teaspoon kosher salt
1 pinch nutmeg
8 oz good quality shredded Sharp Cheddar
1 sheet puff pastry
8 slices black forest ham
1 egg, beaten
Fresh herbs of your choice (I used oregano, chives, and thyme)
Method:
Melt butter in a small saucepan over medium heat. Stir in flour and cook for 2-3 minutes until it smells nutty but is not browned. Slowly add milk while stirring with a whisk until thickened (5-8 minutes). Season with salt and nutmeg. Turn the heat off and stir in half of the cheese shreds until melted. Transfer to a bowl, cover, and allow to cool to room temperature.
Preheat the oven to 400F (200C). Gently roll the puff pastry into an even square and use a knife to score the edges 1-inch from the edge. Add half of your cooled cheese sauce within the border (it should be nice and thick), followed by four slices of ham and some cheddar shreds. Repeat this process once more, fold the edges over and brush them with beaten egg. Bake for 20-25 minutes until puff pastry is golden and cooked through.
Add fresh herbs and slice before serving, best eaten while still warm but not piping hot. Serves 4.

Chicken with tomatoes, feta, and herbs! A tasty summer supper to eat with crusty bread, pasta, or polenta.RECIPE:Season ...
05/21/2026

Chicken with tomatoes, feta, and herbs! A tasty summer supper to eat with crusty bread, pasta, or polenta.

RECIPE:

Season 4 chicken thighs a day before (or minimum 2 hours) with pepper, garlic salt, smoked paprika. 1 teaspoon of each should do it. Add fresh garlic if you wish.

Heat an oven-safe skillet over medium high heat. Place chicken in dry skillet, skin side down, then cook until crispy (5 minutes per side). With the chicken skin-side up, arrange 1 1/2 cups cherry tomatoes or sliced heirloom tomatoes all around, 1 teaspoon dried herbs, 1/2 cup sheep’s milk feta chunks and 1/4 cup chicken stock. Transfer to an oven, roast at 375F for 20 to 25 minutes until the tomatoes have burst and the chicken is cooked through. Scatter with fresh herbs and serve. Pretty good.

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Brookhaven, MS
39601-39603

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