Friday, September 5, 2008

Best Domestic Taste For The Great American Seafood Cook-Off

Out of the five final dishes, I chose the TEXAS GULF SHRIMP By: Chef Mark Holley of Texas. I believe this would be a great contender recipe, for the cook off because of the simplicity of the preparation. The Louisiana Seafood Promotion & Marketing Board (LSPMB) and NOAA (National Oceanic and Atmospheric Association) present their Annual Great American Seafood Cook-Off to be held in New Orleans. This event is very exciting and challenging to all the chefs who would want to establish a reputation of their culinary training. When the five finalists of the 2008 Great American Seafood Cook-Off were named they were given several challenges in creating their dish for the final round of competition. First, the dishes had to contain one of two mystery ingredients, either Southwest Airline Peanuts or select brews from Michelob Brewing Co. Next, keeping it healthy and simple, the dish’s ingredients had to represent all five food groups and be a dish that even the most harried home chefs could prepare.

Try this at home by improvising your talent in cooking and you will find it very tasty! This recipe will be part of your dishes!

over hominy cakes with heirloom tomato relish drizzled with prickly pear gastrique

16 each Jumbo shrimp, peeled & deveined
2 Tablespoons vegetable oil
Tequila, as needed
Kosher salt, as needed
Black pepper, freshly ground, as needed

In a sauté pan over medium high heat sear shrimp in oil & deglaze with tequila. Season to taste.

Heirloom Tomato Relish

2 cups Heirloom cherry tomatoes, thinly sliced
1/3 cup Texas sweet onion, thinly sliced
1 Tablespoon serrano peppers, chopped
1 Tablespoon cilantro, sprigs
½ cup jicama, thinly sliced
½ cup lime juice, freshly squeezed
Kosher salt, to taste
Black pepper, freshly ground, to taste

In a bowl add tomatoes, onions, peppers, cilantro & jicama, mix well. Add the lime juice. Adjust seasoning with salt & pepper.

Prickly Pear Gastrique

3 Tablespoons prickly pear jelly
1 Tablespoon honey
2 Tablespoons peanuts, chopped
¼ cup cane vinegar
2 teaspoon cracked pepper flakes

In a sauce pan add all ingredients and reduce until syrup consistency.

Black Beans

½ pound black beans
2 each bacon
½ each onion, chopped
3 each garlic cloves
5 each epazote
Kosher salt, to taste
Black pepper, freshly ground, to taste

In a sauce pot add all ingredients except for salt & pepper. Cook until beans are tender or about two hours. Pour off excess liquid, holding back one cup. While beans are still warm puree in Cuisinart, until chunky. Adjust seasoning with salt & pepper.

Hominy Arepas

2 each large eggs
¼ cup milk
1 cup yellow hominy
1 ½ Tablespoons unsalted butter, melted
¼ cup cornmeal
¾ cup all purpose flour
½ teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 ounces Texas mozzarella cheese, grated
Vegetable oil, as needed

In a bowl combine, eggs, milk, hominy and butter mix well. In a separate bowl, combine cornmeal, flour, baking powder, salt and pepper. Add liquid mixture to dry ingredients. Stir until all lumps are dissolved. Fold in mozzarella cheese. Preheat a cast iron skillet over medium heat. Add a tablespoon of vegetable oil then add 2 ounces of mixture to the skillet. Let cook for approximately 1 ½ minutes on each side, until lightly browned. With a knife, slice hominy cakes open face. Spread 1 tablespoon of black bean puree on bottom half. Set aside.

Plate Assembly
On a platter arrange 8 hominy cakes top with 16 shrimp, 2 on each and place tomato relish beside shrimp, drizzle with prickly pear gastrique on top of shrimp.

Vote for your favorite recipe using domestic, sustainable seafood and enter to win a "Trip to New Orleans" prize package including two Southwest Airline roundtrip tickets, hotel accommodations, dining experiences and more!

For all of the culinary enthusiast and those of you who just like to create and cook new dishes, you can vote for the dish that best represents the tastes of domestic, sustainable American seafood, the creativity of a talented chef and a great idea for a family meal! greatamericanseafoodcookoff

Sponsored by Lousiana Seafood

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