Here’s the Dish: Buckets Margarita Bar & Cantina Executive Chef Michael Greenstein
Buckets Margarita Bar & Cantina is a fun, taqueria-style restaurant for casual dining that offers Mexican-inspired dishes right on the bay in Stone Harbor. Join in on the fun this summer with their seasonal specials including Sunday Fun-Days, Margarita Mondays, No Shower Happy Hours, Taco Tuesdays and weekend late-night cocktails!
9631 Third Avenue, Stone Harbor | 609-961-3015 | bucketsstoneharbor.com
Q&A
1. How long have you been a chef and where did you receive your training?
I was given my first chef position in 1987, so 35 years as a chef and several more as a cook. I received my training by working in great places with great people in Vail, Colo., Brewster, Mass., New York City, San Francisco, among other places.
2. If you could share a meal with someone, who would it be and why?
My mother, who passed away 16 years ago. She was an excellent cook and always dreamed of going to culinary school. She loved that I had become a chef.
3. Who or what inspires you when creating a new dish?
I believe the dish should always reflect the style of the restaurant, and the inspiration will match the style. I’m also a firm believer that unique dishes should have a way of transporting you without having to leave the dinner table.
4. What is your favorite meal to enjoy when someone else is cooking?
Sushi.
5. How do you relax on your day off?
At home, or out eating steamed crabs. I’m from Baltimore, so that will always be a favorite pastime!
6. What are you most proud of when talking about your culinary career?
Seeing the people I have taught and mentored go on to be great at what they do, whether it was being a chef or not.
7. What is one thing (tool, spice or ingredient) that you could not live without?
The knife. From the moment a caveman sharpened a rock to cut some meat, it has been indispensable. Chefs cherish their knives; they’re a reflection of who they are. It doesn’t matter if you’re a professional chef or novice in the kitchen, a proper chef’s knife is essential.
8. What is your favorite thing about Avalon/Stone Harbor?
The sunset views and being on the water.
9. Outside of cooking, what is one thing you enjoy doing when you’re not in the kitchen?
Same response as how I like to relax on my days off: enjoying being home or going out to eat steamed crabs and fresh seafood.
10. What are your top three must-have ingredients?
Great butter, great salt like fleur de sel, and just about any shellfish.
Ancho Lime Shrimp Tacos
Ingredients:
Serves 4
1 pound medium-size shrimp,
peeled and deveined
4 limes, juiced
1 tablespoon ancho chili powder
½ cup queso fresco cheese
6 large roma tomatoes, diced small
1 jalapeno pepper, cut in half, seeds removed, diced small
1 medium white onion, diced small
¼ cup cilantro, chopped
4 6-inch flour or corn tortillas
Directions:
In a bowl, combine the shrimp, ancho chili powder, and half of the lime juice. Stir to combine and let sit about 5 minutes. In a medium sauté pan, add 1 tablespoon vegetable oil. When the oil is warm, sauté the shrimp until completely cooked through. Set aside on a plate to keep warm. In a bowl, combine the diced tomatoes, diced onion, diced jalapeno, cilantro, and the other half of the lime juice. Season with a pinch of salt. Warm the flour or corn tortillas in a dry sauté pan. Lay out the warm tortillas and top with two or three shrimp, the seasoned diced tomato mixture, top with queso fresco and your favorite hot sauce, and serve!
