Transcription
2010 Great Mississippi SeafoodCook-Off Recipe Book
This collection of seafood recipeswas compiled by the SeafoodMarketing Program at theMississippi Department of MarineResources. Each dish was inspiredby professional, Mississippi chefsand prepared at the 2010 GreatMississippi Seafood Cook-Off, whichwas held at the Mississippi CoastColiseum, May 12.These charming and sophisticated recipes each feature fresh,Mississippi Gulf seafood as themain ingredient.Please enjoy a taste of the 2010Great Mississippi Seafood Cook-Off,and as always—DemandMississippi Gulf Shrimp!Thanks,Irvin JacksonLinda Wakefield
ttahhBsetwVish 0 Grea ood201 i Seaf eppacilssPis1stMi sfflOadkCoo old MeGernnWiVishwesh Bhatt serves asChef of SNACKBAR, apopular addition to theOxford-based CityGrocery RestaurantGroup, which opened inApril, 2009. Prior to becoming Chef at SNACKBAR, Vish worked for CityGrocery in many capacities, including CateringChef, Sous Chef and Chefde Cuisine. He has beenwith City Grocery Restaurant Group for over tenyears.Vish is originally fromGujarat, India andcurrently lives in Oxford,Mississippi.
Pan-Seared Triple Tailas prepared by Vishwesh BhattCrab, Corn & GreenTomato RelishCollard Green & Peanut ColeSlaw8 Ounces Fresh Jumbo Lump CrabMeat2 Cups Collard Greens –julienned2 Green Tomatoes – medium-size,diced small3 Ears Corn – roasted and shucked1/3 Cup Red Onion - minced1/3 Cup Red Bell Pepper – diced small1 Habanero Pepper – seeded, deveinedand mincedJuice and zest of 1 Lime2 Tablespoons Cider Vinegar1 Teaspoon Sugar¾ Cup Cilantro1 Tablespoon Cumin Seeds2 Tablespoons Olive Oil2 Cups Green Cabbage – shredded2 Shallots – thinly sliced¾ Cup cayenne roasted peanuts –chopped1/2 Cup Apple Cider Vinegar2 Tablespoons Extra Virgin OliveOil¼ Cup Mayonnaise2 Tablespoons Creole Mustard1 Tablespoon Sugar2 Teaspoons Celery Seeds2 Teaspoons Paprika2 Teaspoons TabascoMix all ingredients except the cuminand olive oil in a bowl and allow the flavors to blend for fifteen minutes.Warm olive oil in skillet and add cuminseeds. Once the cumin seeds are fragrant, quickly and gently toss the relish mixture in the pan. Season lightlywith salt and black pepper.Combine collards, cabbage, shallotsand peanuts in a bowl and tosstogether. Combine the other nineingredients and whisk them together.Stir dressing into collard/cabbage mixand stir together. Season with saltand pepper as needed.
treaG0oodf201aSeippsissisiOffMkerCoovlice SalPnerni2ndlWadsonnMehJohtHeaHeath Johnson serves as Chefde Cuisine at City Grocery inOxford, Mississippi. He isoriginally from Richmond,Virginia, and has spent over14 years cultivating histalent in Maryland,Chicago and New Orleans.Prior to going to work forthe City Restaurant Group inOxford, Heath worked underseveral accomplished chefs.
Pork Rind-Crusted Soft Shell Crabas prepared by Heath JohnsonSerranos Mirliton RadishPork-rind Crusted SoftShell Crabs with Sorrel andWild Clover Aioli:Pork Rind CrustPork RindsCorn FlourAll Purpose FlourS&PGarlic PowderOnion PowderPaprikaCayenneEgg WashAioliMayonnaiseGarlicItalian ParsleyChivesSorrelWild CloverLemon Juice & ZestS&PCleaned Soft Shell CrabsSweet Corn andSmoked GulfShrimp FritterCakes:Sweet CornMinced OnionMilkEggsFlourCorn FlourCorn MealBaking PowderBaking SodaSmoked ShrimpS&PApple Vidalia Onion Saladwith Chopped Corn Nutsand Flash-fried Collard:SaladMirlitonRadishGranny Smith ApplesVidalia OnionsSerranosFresh Herb VinaigretteFresh HerbsS&PExtra Virgin Olive OilShallotGarlicEgg YolkLemon Juice and ZestChampagne VinegarFlash-fried Collards350 oilChiffonade CollardsS&P
r kealCnetlaGerdo0Go1f02eaSipcepailssPiMiss Off 3rd alkedMCooenzorBernnWiGlen Clarke serves as BuffetSous Chef at the Palace CasinoResort in Biloxi, Mississippi.He has 18 years of kitchenexperience, including years ofwork in resorts in Cuba, St.Lucia, Colorado and MontegoBay, Jamaica, his hometown.As a native of Jamaica, Glen isinspired by pristine beaches,reggae music and thelaid-back attitude of hisisland homeland. Gleninfuses this approach, alongwith hard work and passion
Caribbean-Style Red Snapper Capriceas prepared by Glen ClarkeIngredients:Snapper6 Red Snapper Filets – 6 ounces eachLime juice (3-4 limes)Seasoning flour with salt & pepper1 Egg - lightly beatenMethod:Marinate the red snapper filets in limejuice for 10 minutes. Dust each filet withseasoned flour, then dip into beaten egg.Heat oil in frying pan and fry filets untilbrown on both sides, turning once. Reduceheat, cover and allow to cook for 10minutes.Meanwhile, prepare sauce.In a small frying pan, melt butter, addbanana and sauté until banana softens. Stirin chutney; use water if thinner sauce isdesired.To serve, garnish serving dish withseasoned spring, place fried Red Snapperfilet on seasoned spring mix and spoonCaprice sauce over filet.Oil Caprice Sauce1 Tablespoon butter or margarine1 Banana, sliced¼ Cup (high quality) chutney - finelychopped2 to 3 Tablespoons water - optional½ Cup spring mix - seasoned with oil &vinegar and salt & pepper to taste Serves six.
anabaey CeflhhsCAivetucExeon trFppii6ss0i2i ssM,gurbseitHatAshley Cabana serves asExecutive Chef at 206 Frontin Hattiesburg, Mississippi,his hometown.He has worked as a personalchef, Sous Chef and ExecutiveChef and has spent time inMexico, Belize and the lowerYucatan cultivating his talents.Ashley has also lived andworked on the Gulf Coast, butafter being displaced byhurricane Katrina, he movedback to Hattiesburg.
Sweet Potato-Crusted Grouper with Green Tomato Marmaladeas prepared by Ashley CabanaSpice Rub2 ½ Teaspoon Ground Nutmeg2 ½ Teaspoon Ground Cumin2 ½ Teaspoon Ground Coriander2 Teaspoon Kosher Salt1 ¼ Teaspoon Ground Ginger1 ¼ Teaspoon Ground Allspice2/3 Teaspoon Cayenne2/3 Teaspoon Ground CinnamonBlend all ingredients and store properly.MarmaladeJuice and Zest of 1 OrangeJuice and Zest of 1 Lemon¾ Cup Water½ Cup Sugar4 Green Tomatoes- diced ¼ inch1 Ounce Ginger Root- mincedCombine juices and zests with water andsugar in saucepan and bring to a boil.Fold in green tomatoes and ginger andsimmer until proper consistency.8 (4-Ounce) Grouper Filets2 Medium-Size Sweet Potatoes shredded¾ Pound Smoked BaconDice bacon and render in cast-ironskillet. Season grouper filets with spicerub and roll in shredded sweet potatountil coated on all sides. Drain renderedfat out of skillet and set aside forbrowning potato crust – start withenough olive oil to coat the bottom ofthe skillet. Heat skillet just until oil simmers and gently place potato-crustedgrouper in skillet; drizzle bacon fat forflavor and browning potato. Brown grouper on both sides and finish in 375 ovenfor approximately 7 minutes- or untilgrouper begins to flake. Garnish with 25-year-old balsamic or balsamic reductionand fresh chives.
,lstIorpflGuDavid currently serves asExecutive Chef at IslandView Casino in Gulfport,Mississippi. He has workedin the food industry for 32years and as a chef for thepast 24 years. He has beenawarded many honors inculinary competitionsalong the Southern UnitedStates. He trained in NewOrleans under WilliamVrazel, Gerard Maras andEmeril Lagasse. He nowlives in Saucier, Mississippi.
Beach Trout with Blue Crab and Avocadoas prepared by David CrabtreeTrout:7 4-Ounce Filets ofFresh Gulf WhiteTrout3 Yukon GoldPotatoes3 Eggs1 Cup Milk1 Cup Seasoned FlourFilet trout andseason lightly withS & P. Cut potatoesinto strings using aspiral mandolin.Make egg washwith eggs and milk.Place fish on boardand fill withavocado filling.Roll into rouladeFilling:8 Ounces of GulfCrabmeat4 Avocadoes2-Ounce Slab ofBacon1 Lemon Zest &Juice2 Ounces SourCream3 Ounces Dijonmustard1 Apple diced2 Green Onions½ Tomato minced3-Ounce SmokedGouda Cheese½ Teaspoon HawaiianRed Sea Salt1 Tablespoon CreamSherry½ Teaspoon WhitePepperRelish Topping:½ Apple - julienne½ Pear - julienne½ Avocado - julienne½ Cup Baby Watercress- or other baby greens1 Teaspoon Cilantro minced1 Teaspoon Honey1 Teaspoon OrangeJuice1 Teaspoon Olive Oil¼ Teaspoon Sea SaltToss all ingredientstogether.Lemon Butter Sauce:1 Teaspoon shallots–minced1 Teaspoon garlic–minced1/4 Cup white wine1/4 Cup lemon juice1/2 Cup cream4 Ounces UnsaltedButterand lightly coatPlace allwith egg wash andingredientsflour. Wrap withexcept crab inpotatoes and fry inmixing bowl andhot oil.whip until smooth.Combine shallots,Fold in crabmeat.garlic, wine, lemon juiceand cream in asaucepan. Reduce bySeafood EggplantBase:3 Ounces Butter1/2 Onion– minced1/2 Red Bell Pepper–minced1 Teaspoon Garlic–minced1 1/2 Cups Eggplant–minced1 Cup Seafood stock1 Teaspoon Thyme1 Teaspoon Basil2 Ounces 90-110Shrimp2 Ounces Oysters2 Ounces CrabmeatOyster Stew:3 Cups Oyster Liquor1 Cup Cream1 Teaspoon Lemon Juice½ Teaspoon Minced Garlic1 Tablespoon Butter2 Green Onions12 Large Oysters½ Cup Avocado FillingIn saucepan, reduceliquor, cream, juice andgarlic by ¾. Add fillingand strain well. Addoysters and cookslightly until curled.2 Ounces SmokedMelt butter in pan, thenGouda Cheeseadd onion, pepper, garlic1/4 Teaspoon white, black and eggplant. Sauté until& red peppereggplant is soft. Add2 Cups French breadstock, thyme, basil,crumbsshrimp, oysters and1 Potato– gratedpeppers. Cook briefly andfold in breadcrumbs.Grate potato and place attop and bottom of mold.Pan-sear on both sides.
Matthew KallinikosRoom ChefC & G’s GrilleIsland View Casino & ResortMatthew Kallinikos currentlyserves as Room Chef of C & G’sGrille at Island View Casinoand Resort. He has won avariety of awards at variousculinary competitions acrossthe northeast and on theMississippi Gulf Coast.He is a graduate of the Culinary Institute of Americaand has worked as Sous Chef,Banquet Chef and ExecutiveSous Chef prior to taking onhis current role at C & G’sGrill in Gulfport, Mississippi.
Pan-Sautéed Red Fish with White Chocolate & Saffron Sauceas prepared by Matthew KallinikosPan-Sautéed wild red fish:7 4-Ounce portions of wild RedFish4 Cups All-purpose flour5 Ounces whole butter – Cubed3 Ounces Extra Virgin Olive Oil2 Fresh Lemons – Cut in halfSea Salt – As NeededWhite Pepper – As Needed4 Garlic Cloves – Rough sliced6 Fresh Thyme SprigsGarnish:3 Teaspoons Gray Mullet CaviarMicro Chervil – As NeededPat dry the redfish filets witha clean lint-free towel. In asmall bowl, add flour and seasonwith salt and pepper. Dredgeeach filet with the seasonedflour and lightly pat off excess.Melt whole butter and olive oilin a heavy gauge sauté pan overmedium high heat. Place theseasoned fish skin-side up andhard sear to form a nice, goldengrown crust. Lower thetemperature slightly andcarefully tilt pan toward you toallow grease to collect on oneside. Next, add fresh thymesprigs and sliced garlic to theoil. With a sauce spoon, bastethe fish in the hot, flavored oil.Flip the fish over and repeatthe process of basting until thefish is cooked to your desired‘doneness.’ Squeeze half alemon into the pan and give afinal baste. Finally, remove theredfish from the pan and set itin a warm area until it’s ready tobe plated. Garnish fish with a ½teaspoon of caviar and a fewsprigs of micro chervil andchives upon plating.Blue Crabmeat and Ricotta Raviolifilling:½ Bu Baby Fennel – cleaned andfine shaved½ Cup Leeks1 Chopped GarlicOlive Oil – As Needed½ Pound Blue Crabmeat – shelledand picked1 Pound Ricotta Cheese – skim milk1 Cup Parmesan Cheese1 Each – Whole Eggs8 Each – Egg Yolks1 Bu Chives – fine shaved2 Teaspoons Sea Salt½ Teaspoon White Pepper1 Each - Fresh Lemon JuiceIn a medium gauge sautépan, addolive oil to the pan and bring totemperature over medium highheat. Add fennel, leeks and garlic– sweat until translucent, then remove from heat and allow to coolto room temperature. In a separate, medium-sized mixing bowl,combine the remaining ingredientsand mix together until completelycombined. Once fennel mixture iscooled – fold into the cheese mixture. Check for proper seasoning.Have pasta dough prepared and fillto desired specification – about 2ounces of ravioli is suggested.White Chocolate & Saffron Sauce:2 ½ Cups Heavy Cream1 Cup Riesling Wine½ T Teaspoon Saffron1 ½ Each Vanilla Beans – Halved andseeded1/8 Cup Vanilla Pod Vinegar1 Cup 29/2% White Chocolate Coins6 Each Egg Yolks¼ Cup Heavy CreamSea Salt – As Needed½ Pound Whole Butter – Diced androom temperature2 Each ISI Cream CartridgesCombine the following ingredients in a2-quart, medium gauge sauce pot overmedium high heat – 2 pints heavy cream,Riesling, vinegar, saffron, vanilla beanseeds and pod and kaffir lime leaf. Heatingredients to a simmer, but don’t allowsauce to boil. Reduce sauce by about ½.Whisk in white chocolate and allow it tomelt. In a separate bowl, combine eggyolks and ¼ cup heavy cream. Whisk themtogether to form a liaison. Lower theheat of the saucepan and whisk in theliaison. Bring the heat back to mediumhigh and allow the sauce to simmer andthicken to nape consistency. Remove thesauce from stove-top and strain itthrough a fine mesh strainer into a bainmarie. Using an emersion blender on high,add in the butter one piece at a time,making sure each piece is melted beforeadding the next. Finally, season with seasalt and pour into an ISI whipped creamcanister, load with two cartridges shakingvigorously in between. Hold in a warmarea until plating and shake prior to eachuse.
Pan-Sautéed Red Fish with White Chocolate & Saffron Sauceas prepared by Matthew Kallinikos, continued.Gulf 16/20 Shrimp:7 Each Shrimp - p&d, tail lefton5 Ounces Whole Butter3 Ounces Extra Virgin Olive Oil2 Each Fresh Lemons - cut inhalfSea Salt and White Pepper –AsNeeded4 Each Garlic Cloves - roughslicedIn a heavy-gauge saucepan,melt whole butter and oliveoil over medium high heat.Chimmicurri Oil:4 Bu Parsley1 Each Shallot – Sliced½ Each Garlic Clove1 Pt. Grape Seed Oil1 Teaspoon Sea SaltIn a bar blender, combineparsley, shallots and garlic.Turn blender on and slowlydrizzle in oil until emulsified.Season with salt and taste –strain through a fine meshstrainer. Pour into a squirtbottle and reserve for service.Place the seasoned shrimpand hard sear to form anice, golden brown crust.Lower the temperatureslightly and carefully tiltpan toward you to allowgrease to fall to one side.Next, add fresh thymesprigs and sliced garlic tothe oil. With a sauce spoon,baste the shrimp in the hot,flavored oil. Flip the shrimpover and repeat the processof basting until the shrimpis cooked to the desireddoneness. Squeeze half alemon into the pan and givea final baste. Finally,remove the shrimp from thepan and set in a warm areauntil ready to be plated.Confite Tomatoes:1 Pint Grape tomatoes- red and/oryellow – washed and dried1 Bushel Baby fennel – cleaned andshaved thin1 Bushel Spring Onions – cleaned,halved and shaved thin1 Bushel Spring Garlic – cleaned,halved and shaved thin5 Sprigs Picked Thyme Leave1 ½ Pints Extra Virgin Olive Oil¼ Bushel Fresh Parsley – plushespicked1 Cup Micro ChervilSea Salt – As NeededIn a heavy-gauge sauce pan com-Olive Oil and Milk Pasta Dough:1 ¾ Cups All Purpose Flour6 Large Egg Yolks1 Each Whole Egg1 ½ Teaspoon Olive Oil1 Tablespoon Whole Milk1 Teaspoon Kosher SaltDusting Flour – As Neededspring onions, spring garlic, pickedheat. Allow tomatoes to cool toOn a clean surface, measure outflour and form a well in thecenter with your fist. Use aclaw-like motion with your fingers to break yolks and combineingredients. Combine until softdough balls start to form, thenknead the ingredients on thecounter-top until all the flour iscombined and a soft ball ofdough has formed. Cover withplastic and allow to rest 15minutes before using in a pastamachine.bine the following over mediumheat – tomatoes, baby fennel,thyme and oil. Bring them to asimmer (about 210 ) and simmeruntil the skin on tomatoes is juststarting to break. Remove fromroom temperature and add herbs,then season with sea salt. Use aslotted spoon and portion appropriately, allowing the oil to drainthrough spoon before serving theconfites.
Dean Kronauer Executive Chef Palace Casino BuffetDean Kronauer serves asBuffet Executive Chef at thePalace Casino in Biloxi,Mississippi.Dean developed a passionfor cooking at an early age;he was inspired by his parentsand his grandmother, allof whom loved to cook.He has worked at thePalace Casino since 2001and has represented his restaurant and region well invarious culinary competitionsover the years.
Chorizo & Crab-Stuffed Grouper as prepared by Dean KronauerChorizo & Crab-Stuffed GrouperGarnishSauce6 Tablespoon Butter1 Pound Chorizo Sausage½ Purple Onion – medium size &diced small1 Rib Celery – diced small½ Red Bell Pepper – medium size &diced small5 Cloves Garlic – finely chopped4 Green Onions Each – finely sliced1 Tablespoon Dried Oregano1 ½ Tablespoon Ground Cumin¼ Cup Tequila¼ Cup Chicken Stock¼ Cup Heavy Cream½ Pound Crab Meat¼ Cup Mayonnaise1 ½ Cup Pan Co Bread Crumbs8 6-ounce Grouper Filets Each2 Green onions Each – finelysliced½ Red Bell Pepper EachBlack Bean and Corn SalsaIngredients:2 Cups Black Beans, canned –rinsed and drained2 Cups Whole kernel corn,canned – drained3 Each Tomato Roma – smalldiced1 Each Jalapeno Pepper –small diced½ Cup Cilantro – chopped1 Teaspoon Cumin1 Each Lemon Juiced1 Tablespoon Butter1 Tablespoon ChipotlePepper pureed½ Purple Onion Each2 Cups Heavy Cream½ Cup Sour CreamSalt to TasteMelt 3 Tablespoons butter in sautépan, crumble Chorizo in and cookthrough. Add onion, celery, Bellpepper oregano and cumin; cook forthree minutes at medium high heat.Remove from heat, pour in Tequila,return to high heat and reduce byhalf. Pour in chicken stock andcream, reduce by half. Removefrom heat and let cool. Meanwhile,mix crab meat, mayonnaise, greenonion, sausage mixture and breadcrumbs, then place in cooler whiletaking care not to break up crabmeat. Lay grouper filets on cuttingboard, butterfly cut, not all theway through. Make a ball ofstuffing; press on one side of fishabout 1/2-inch-thick fold over fishto cover stuffing. Prepare allportions; keep in cooler until readyto cook. Dust each filet withcumin. Melt butter over mediumhigh heat and sauté each filet ontop-side until golden brown. Transfer to a buttered baking sheet andbake in 350 -oven for five minutesor until internal temperature is150 .Melt butter, sweat onions, add Chipotle pepper,pour in cream; reduce by¼. Remove from heat andwhisk in sour cream. Saltto taste, hold hot.Rinse and drain beans well,drain corn, dice tomatoes,jalapenos, chop cilantro andjuice lemon. In a mediumsize bowl, mix all ingredientstogether – season with saltand pepper.Plating:Place 6 Tablespoons salsa on plate, place filet ontop with sauce on top of fish. Garnish with greenonions and red pepper.
-Recipe Book compiled by Jennifer Goldman-
cated recipes each feature fresh, Mississippi Gulf seafood as the main ingredient. Please enjoy a taste of the 2010 Great Mississippi Seafood Cook-Off, and as always—Demand Mississippi Gulf Shrimp! Thanks, Irvin Jackson Linda Wakefield . V i s h w e s h B h a t t 2 0 1 0 Gr e a t M i s s i s s i p p i - S e a f o o d C o o k - O .
