|
Click here to return to the chef's page
Alaska - Robert Kinneen
Asst. Chef Jay Christopher
Hotel Captain Cook in Anchorage
|
|
Orso
737 W 5th Ave
Anchorage, AK 99501
http://www.orsoalaska.com
|
Chef Robert Kinneen was born in Petersburg, Alaska. He is a local Alaskan chef who has been working in restaurants since he was 15 years old. Participating in the culinary arts program at the King Career Center solidified his future in the food service industry. At the urging of his KCC instructors, after high school he attended the Culinary Institute of America in Hyde Park, NY. After graduation he fine tuned his skills in all facets of the industry while working at several prestigious restaurants that include NOLA in New Orleans, Sack’s in Anchorage, The Magnolia Grill, Pop’s Trattoria and Elaine’s on Franklin in North Carolina. During this time he established his philosophies of sourcing product locally and seasonally. He has also staged at Frontera Grill in Chicago and Lupa in New York City. Returning to Alaska in 2001, he maintained the Triple A four diamond rating as chef of the Seven Glaciers restaurant at the Alyeska Resort and Chef de Cuisine at the Crow's Nest atop the Hotel Captain Cook. He opened his own venture Noble’s Diner, where he established a reputation for his loyalty to Alaskan product and community involvement. This led to reviews in Frommer’s Alaska guide as well as Chef’s Collaborative and local publications. He currently is Chef at Orso and writes a blog for the Anchorage Daily News-TASTE! Alaska. |
Recipe Day 1
Sockeye Salmon Grillade
Hoppin’ John with Red Eye Gravy, Reindeer Sausage and Spot Prawns
Sockeye Grillade
8 salmon steaks cut 1 1/4 in thick.
Remove bones and skin. Tie with twine in yin yang fashion and skewer. Dust with creole spice and pan roast in oil for 1 1/2 minute per side. Remove and rest on sheet pan. When ready to plate, heat in oven (350 degrees) for 4-6 minutes and plate.
Hoppin’ John
16 ounces prepared rice, medium grain
16 ounces prepared black eyed peas
8 ounces Roma tomatoes, seeded and small diced
8 fluid ounces Worcestershire sauce
1 pound greens
1/2 bunch sliced Scallions
Combine rice, black eyed peas, Worcestershire sauce, and tomatoes. Fold in sautéed greens, until just wilted. Finish with scallions to taste.
Red Eye Gravy
8 ounces sausage
5 ounces onion
5 ounces celery
5+ ounces red bell pepper
1 ounce garlic slivers
48 fluid ounces coffee, prepared
32 fluid ounces fortified stock
24 Alaskan spot prawns
2 ounces room temperature butter
2 ounces flour, seasoned
8 fluid ounces Tabasco
8 fluid ounces Worcestershire
Fresh oregano
Mix the flour and room temperature butter in a bowl, mix well with a fork and set aside.
Render sausage, add trinity and sweat out. Deglaze with coffee and reduce by half. Add fortified stock, buerre manie’, let thicken. Add Worcestershire, Tabasco and finish with shrimp and herbs to taste. |
Recipe Day 2
Clams, Shrimp and Sausage
Alaskan Razor Clams, Alaskan Spot Shrimp, Reindeer Sausage over Fettuccine
Clams and Sausage
2 pounds raw pasta, cooked just short of "al dente"
2 pounds cleaned Alaskan razor clams-rough chopped, reserve any juice
24 Alaskan spot prawns, approx 1 pound
1 pound reindeer sausage, cut into large dice
¼ ounce red pepper flake
4 ounces garlic slivers
8 ounces white wine
1 pint vegetable broth
1 ounce butter
½ bunch Italian parsley, chopped fine
Salt and pepper, to taste
In a large Sauté, over medium heat add the sausage, let render. When browned, add garlic and red pepper flake, stir, wait 30 seconds. Add shrimp, and clams, deglaze with wine. Reduce by half, add broth, and warm the shrimp and broth through. Finish with butter and parsley, salt and pepper to taste. Add the reserved pasta and mix. Bring up to heat and serve. |
|
