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Chef
Simos Marmaras
NOAA
/ Golden Flame Restaurant
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Chesapeake
Bay Meets Gulf of Mexico "With Flavor"
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| Stuffed
Shrimp with Maryland Crab
with a Chipotle Glaze
Ingredients
Jumbo Gulf of Mexico Shrimp
___peeled, deveined
and butterflied
Maryland Crab Mixture
White Wine |
Stuffed
Shrimp with Maryland Crab with a Chipotle Glaze
Portion/Unit
4
Recipe Below
1 T
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Preparation
Preheat Oven to
350F.
On a baking sheet pan, season shrimp with salt and
pepper. Divide crab mixture into 4 and stuff shrimp.
Pour wine onto bottom of pan with about 1/2 cup
of water to prevent burning. |
| Chipotle
Glaze
Ingredients
Chopped Bacon - Preferably Applewood Smoked
Chipotle peppers in adobe sauce - chopped
Sugar
Chopped Green Onions
Water
Bay Leaf
Heavy Cream
Butter
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Buttermilk
Biscuit Pudding
Portion/Unit
4 slices
3
1/2 T
1/4 cup
1 cup
1
1 cup
1 T |
Preparation
Place bacon in sauce
pan over medium heat and cook until done. Remove
excess grease from pan leaving only about 1 tsp.
in pan. Add onions, chipotle peppers, sugar, bay
leaf and water. Boil mixture until almost dry then
add cream and reduce until thickened then stir in
butter.
Assembly
Place cooked stuffed shrimp onto a warm plate and
glaze with chipotle glaze.
Don't share with others - tell them it burned! |
| Maryland
Crab Mixture
Ingredients
Maryland Jumbo Lump Crab
Mayonaisse
Old Bay seasoning
Hot sauce
Salt
Bread crumbs
Egg
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Portion/Unit
1 lb
1/2 cup
2 t
1/8 t
Pinch
1/4 cup
1 |
Preparation
In a bowl, combine
mayo, egg, salt, hot sauce and whisk until well
incorporated. Fold in bread crumbs and crab meat.
Let mixture rest in fridge for the flavors to develop
about 1 hour. |
| Pan
Roasted Chesapeake Rockfish
on Crispy Orzo Cake and Maryland Crab
and Tomato Salsa Fresco
Crispy Orzo Cake
Ingredients
Orzo Pasta (Rice Shaped Pasta)
Water or Chicken Stock
Chopped Green Onions
Fresh Mint (Chiffonade)
Salt
Crumbled Feta Cheese
Butter |
Pan
Roasted Chesapeake Rockfish
on Crispy Orzo Cake and Maryland Crab
and Tomato Salsa Fresco
Crispy Orzo Cake
Portion/Unit
1 1/2 cup
3 cups
1/4 cup
1 T
1 t
2 T
1 T |
Preparation
In a sauce pan over
medium heat, melt butter and add pasta stirring
constantly. Add water or stock, salt, keep stirring
to prevent sticking. Once pasta has absorbed liquid
remove from heat and add green onion, feta cheese,
and mint. On a cookie sheet spread to a 1/2 inch
thickness, let cool in fridge until firm. To make
cakes, cut pasta into any desired shape, bread and
fry until golden brown. |
| Maryland
Crab
and Tomato Salsa Fresco
Ingredients
Maryland Jumbo Lump Crab
Ripe Tomatoes, seeded and chopped
Small Cucumber, peeled, seeded, and chopped
Capers, drained
Salt and pepper
Olive Oil
Red Wine Vinegar |
Maryland
Crab
and Tomato Salsa Fresco
Portion/Unit
1/2 lb
2
1
1 T
Taste
1 1/2 T
1 t |
Preparation
In a bowl, mix all
ingredients gently so not to break the crabmeat.
Set in fridge to allow flavors to develop. |
| Pan
Roasted Chesapeake Rockfish
Ingredients
Filet of Chesapeake Rockfish
Salt and Pepper
Canola Oil |
Portion/Unit
4 ea. - 6 oz.
Taste
2 T |
Preparation
In a 10 inch saute
pan, heat oil over medium heat. Season both sides
of the filets with salt and pepper and cook for
about 3 minutes until golden. Turn and cook for
about 2-3 more minutes longer until golden brown
on both sides and opaque in center. |
| Place
crispy cake onto warm serving plate. Arrange the
rockfish on top of crispy orzo cake and spoon crab
and tomato salsa fresco on top or side, depending
on your style. |
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