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Mississippi - Rob Stinson
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Rob Stinson, Executive Chef and Owner of Gulfport’s Back Bay Seafood, Lookout 49, Salute Italian Restaurant and formerly Long Beach Lookout has made a huge impact on the Mississippi Gulf Coast in the past seven 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 TV 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 former president of the Long Beach Chamber of Commerce, current 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. |
Competition Recipe
Long Beach Shrimp & Grits
Ingredients
Black Grouper Filets
Well Trimmed Center Cut Grouper Filets 6-6oz
Crust For Grouper
Dry Basil 2 tbspn
Dry Sage 1 tspn
Dry Parsley 3 tbspn
Cracked Black Pepper 1 tbspn
Kosher Salt 1 tspn
Onion Powder 1 tbspn
Garlic Powder 1 tspn
Micro Greens
Extra Virgin Olive Oil 2 tbspn
Lemon 1 whole squeezed
Kosher Salt pinch
Black Pepper pinch
Risotto
Fresh Gulf Shrimp 1 lb
Arborio Rice 1 lb
Yellow Onion 1 small diced
Extra Virgin Olive Oil 2 oz
Garlic 2 tbspn minced
Kosher Salt pinch
Pepper .5 tspn
Shrimp Stock 1 quart
Pinot Grigio Wine 4 oz
Pesto Sauce
Basil 1 lb
Garlic 1 tbspn
Parmesan 2 tbspn
Pine Nuts 1 tbspn
Kosher Salt pinch
Spinach 4 oz
Cream 1 tbspn
Roasted Pepper Couli
Red Bell Pepper 1 whole flamed, skinned pureed
Kosher Salt pinch
Black Pepper .5 tbspn
Garlic 1 tbspn
Extra Virgin Olive Oil 1 tbspn
Valarosa Tomatoes 4 oz
Cooking Method
Heat large skillet with olive oil for risotto. Place rice in pan and sear, then add garlic and onion and cook till transluscent. Add salt pepper and ¼ stock and reduce. Repeat with stock till rice is al dente (aprox 25 min) Place on side
Flame red pepper over burner or in oven till black skin. Place in paper bag and sit for 10 minutes. Remove skin and clean pepper inside. Place in blender and add all ingredients and puree. Hold
Place all ingredients in blender and puree for pesto except cream. Puree till smooth and then add cream. Place on side.
Blend all seasoning for grouper crust. Lightly dust grouper on one side and set aside.
Combine all ingredients in blender for micro greens. Toss in salad bowl and shake off extra place aside.
Heat skillet for grouper. Place olive oil in pan. Make sure pan is hot. (A drop of water should pop when added to skillet) Sear Grouper for 2 minutes on herb side down. Reduce heat to medium and flip fish. Cook an additional 3 minutes and remove.
Plate Presentation
Place large kitchen spoon of risotto on plate in a small mound. Place grouper on top with herb crust on top. Place micro green on top of grouper. Squeeze bottle pesto in a semi circle from noon to 6. Place pepper couli next to pesto with squeeze bottle also. Take a bread knife and make slicing motions perpendicular to the arc so sauce blends together. The appearance should mimic the Italian flag as a garnish around the fish. You are finished with the Italian Seared Grouper.
Chefs Favorite Easy to Prepare Seafood Recipe
Long Beach Shrimp & Grits
Grits
Grits 1 small box
Water 2 cups
Butter ¼ cup
Make grit recipe according to box. Pour hot grits into a greased cake pan 9 X 12. Let cool in fridge till firm and easy to cut. These cakes can be colored with puree spinach and red bell peppers to make them holiday colored if you like. Place grit cakes(cold) on heated skillet and brown in butter on both sides till warm inside
Shrimp Sauce
Oil 2 tbspn
Garlic 4 oz
WASI Shrimp 8 oz
Portabella Mushrooms 4 oz
Andouille Sausage 4 oz
Italian Seasoning 1 tspn
Wine 2 oz
Cream 8oz
Parmesan 2 oz
Tomato chopped 2 oz
Green Onion chopped 1 oz
Heat oil in saute pan. Add garlic and lightly brown. Add shrimp, mushrooms and sausage. Deglaze with wine and add Italian seasoning and cream. Let reduce and add parmesan. Ladle over grit cake in a bowl. Garnish with fresh chopped tomato and green onion.
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