Rob Stinson, Executive Chef and Owner of Gulfport’s Lookout 49, Salute Italian Restaurant and formerly Long Beach Lookout has made a huge impact on the Mississippi Gulf Coast in the past five years. Lookout 49 was voted “Best Seafood Restaurant on the Gulf Coast 2006.” Rob trained under Cordon Bleu Chef Gerald Thabuis, former Chef for President of France Charles DeGaulle, Master Italian Chef Ciro Cuomo, and Creole Chef extraordinaire Nathaniel Burton. He has three cooking segments weekly, “Lunch at the Lookout,” and “Salute!,”on WLOX-ABC TV and “That’s What I Like About The South,” on FOX TV WXXV. His spectrum of work has spanned from 5-star dining at Windsor Court Hotel Grill Room, to managing the highest volume restaurant in the world, Orlando Planet Hollywood. Rob’s community involvement has separated him from other businesses on the Gulf Coast as he serves as president elect of the Long Beach Chamber of Commerce, former president of Long Beach Rotary and sits on the board of many other committees. Rob was born in Mount Vernon, New York, grew up in Shaker Heights, Ohio and attended Miami University in Oxford Ohio. Rob, his wife Paige, children Samuel and Abigail live in Long Beach Mississippi.
Ingredients
5 tbsp Shrimp Stock
Bouquet Garni
½ Pound Butter unsalted
Salt to taste
6 10/15 count headless Shrimp
Tabasco dash
Preparation of Butter Poaching Shrimp
Pour stock into small saucepan. Bring to a simmer. Add Bouquet Garni let simmer 2 minute. Add Pieces of butter slowly while wisking. Add salt. Bring sauce back to a simmer add shrimp. Shrimp should be mostly submerged. Turn after 2/12 minutes cook a total of 5 minutes. Remove shrimp
Ingredients
2 strips bacon diced
2 oz minced garlic
4 oz white onion diced
2 oz green onion diced
½ cup spinach
6 cored zucchini 2-3” on bias
6 oz zucchini cored and diced
6 oz asparagus chopped
2 oz cream
4 oz fish stock
1 egg and 1 yolk
4 oz plain bread crumb
Preparation of Asparagus Zucchini Savory Stuffing
Place bacon in hot sauté pan. Let braise till crisp. Add garlic, onion, green onion,
zucchini, asparagus and spinach and cook till all vegetables are al dente. Add stock and cream. Pull off heat and cool. Add eggs, breadcrumbs and salt and pepper to taste Mix well then place in food processor for 30 seconds. Cut 6 base pieces of zucchini on bias 2-3inches in height. Using channel knife score zucchini from top to bottom. Using a small melon baller, scoop out the center of zucchini, being careful to leave bottom intact. Heat pan of boiling water and blanch for 2 minutes. Remove and cool. Pastry bag in stuffing in basket to be baked in oven at 350 degrees for 10 minutes. Stuffing should be lightly browned and fluffy.
Ingredients
2 whole lemon cut in half
8 oz cream
10 basil leaves
Salt and Pepper to taste
Preparation of Basil Citrus Cream
Squeeze lemon in small sauce pan on high heat. Reduce till all juice has evaporated. This will leave a brown coating on bottom of pan. Discard lemon and seeds. Place back on fire and add cream to deglaze pan. Add orange juice and basil. Reduce by half. Take sauce off heat and strain through cheesecloth lined china cap. Save the finished sauce for plating keeping slightly warm.
Ingredients
1 oz olive oil
2 oz minced garlic
4 oz white onion minced
3 ea roasted red pepper
1 ½ cup shrimp stock
Salt to taste
Tabasco dash
1 oz olive oil
Preparation of Roasted Red Pepper Coulis
Place olive oil, garlic and onion in hot sauté pan till translucent. Add diced red pepper to pan and toss to combine ingredients. Deglaze with shrimp stock. Let coulis mixture reduce on medium heat for approximately ten minutes. Most liquid will evaporate. Remove from heat add salt to taste. Place coulis into a food processor then slowly add remaining olive oil. Puree coulis into a china cap and strain until all liquid is removed. Discard pulp. Save roasted red pepper coulis .
Roasted Red Pepper Technique:
Place whole red pepper over an open flame, turning pepper until entire pepper has become black. Remove from flame and place in paper bag and seal. Let pepper sweat for 5 minutes. Remove from bag and peel skin off pepper. Slice pepper open and remove all seeds and filaments in pepper. Rough chop for coulis sauce
Ingredients
Micro greens
½ oz white wine vinegar
1 oz Olive oil
Salt and Pepper to taste
Preparation of Micro Green Salad Base
Whisk vinegar and olive oil in bowl. Salt and pepper to taste. Douse greens lightly being careful to shake all excess liquid off greens. Place on display plate
Ingredients
6 bacon strips lay flat
Fry Oil 350 degrees
8 oz water
6 ea pencil asparagus spears
Preparation of Bacon wrapped Asparagus Garnish_
Braid bacon around wooden dowel pencil in size, and tie with twine on each end. Fry in oil at 350 for 3 minutes till golden brown. Cut twine and remove bacon from dowel. Blanch asparagus in boiling water for 2 minutes. Place asparagus inside bacon when cool. Hold for garnish
Preparation of Amberjack Medallions
Carefully cut in 3 inch diameter, center tenderloin of Amberjack. Heat grill to 400 degrees. Place lightly oiled fish medallions on grill. Cook 1 ½ minutes and turn 45 degrees to leave diamond grill lines on fish on one side (depending on thickness) Finish other side for 2 minutes and remove from grill.
Instructions for Plating of Dish
Cover inside rim of plate with Basil Citrus Cream. Set Zucchini basket near center of plate. Place micro green salad next to basket. Place Amberjack on greens leaning against zucchini basket. Lean bacon asparagus garnish on Amberjack. Place Shrimp with head on zucchini stuffing and tail over Amberjack. Drizzle Roasted Red Pepper Coulis on head and tail of shrimp leaving middle exposed. Place large drops sporadically around plate on Basil Citrus Cream. Your work of art is complete!!!
