Brian Flagg, executive chef of three Jasper White’s Summer Shack
restaurants, will represent Massachusetts
in the third annual Great American Seafood Cook-Off in
New Orleans.
Flagg is among 20 chefs from across the nation vying to be crowned King or Queen of American Seafood at the August 6 competition at the Louisiana Foodservice Expo. Each will create a new domestic seafood dish that reflects his or her home state and is simple enough for preparation at home. The Louisiana Foodservice Expo runs August 5-7 at the Ernest N. Morial Convention Center.
“The Great American Seafood Cook-Off is a showcase for both the chefs and American seafood, and an exciting way to educate consumers about the importance of asking for American seafood at the market or in restaurants,” said Ewell Smith, executive producer of the cook-off and executive director of the Louisiana Seafood Promotion and Marketing Board. “Plus, it’s a genuine treat to see and taste what these noted chefs create with the many kinds of seafood caught in America’s waters.”
Flagg, a member of chef Jasper White’s third-place team at last year’s
Great American Seafood Cook-Off, joined Summer Shack as executive chef of
its Cambridge location in 2003 and his duties have since expanded to include
the other Massachusetts restaurants. He previously worked at White’s
upscale Jasper’s restaurant, and has operated his own eateries in Rhode
Island and Massachusetts. Flagg earned his degree in hotel and restaurant
management at the University of Massachusetts and also is a graduate of the
Culinary Institute of America.
“This year’s national cook-off in New Orleans is extra special
because it serves as a rallying point for Gulf seafood, which is plentiful,
as well as safe and healthy for you,” said Bill Hogarth of the National
Oceanic and Atmospheric Administration (NOAA), which is underwriting the Great
American Seafood Cook-Off. “Further, this annual event is a celebration
of our nation’s great seafood and of the hardworking men and women who
make up this vital industry.”
Flagg is one of 15 chefs appointed by their states’ governors. Alabama,
Alaska, Georgia and Oregon held cook-offs to select their representatives.
One chef was named by NOAA. Chefs also represent California, Colorado, Delaware,
Florida, Kentucky, Louisiana, Maryland, Michigan, Mississippi, Missouri, New
York, North Carolina, Texas and Washington. NOAA’s chef also lives
in Colorado.
Skillet
Seared Native Haddock
Ingredients:native chicken (1 pound) lobsters, |
Portion/Unit:2 |
1. Steam the chicken lobsters for 5 minutes. Save the roe from the female, chop it very finely and reserve for garnish. Shuck the meat from the claws, knuckles and tail. Cut the tail and knuckle meat in large 3⁄4 inch dice and reserve with claws.Remove and discard the head-sac from the 2 carcasses and chop them into small (1 inch pieces).
2. Heat a 3 or 4 quart pot on a medium-high heat and add the olive oil, garlic, onions, carrot, celery and bay leaf. Cook for about 12 minutes until the vegetables begin to lightly brown (caramelize).
3. Add the chopped lobster bodies, tomatoes, thyme, wine, chicken stock and water. Bring to a boil then reduce heat to a steady simmer. Partially cover the pot. Simmer about 45 minutes. Strain through fine mesh sieve and reserve.
Ingredients:milk |
Portion/Unit:1 1⁄4 cup |
1. Combine milk, eggs, sugar and salt. Beat lightly.
2. Add flour and mix only until incorporated.
3. Fold butter into the batter. Strain through fine sieve.
4. Add scallions and allow batter to set 10 minutes.
5. Over moderate heat add 3⁄4 - 1 ounce of batter to the center of a 8 inch nonstick pan and swirl until the batter reaches the edges.
6. Allow crepe to lightly brown, about 1 minute. Turn and cook second side for additional 30 seconds.
7. Remove to warm plate and reserve.
Ingredients:unsalted butter |
Portion/Unit:1 tablespoon |
1. Heat a small sauce pan medium-high heat and add the butter, shallot, corn, and thyme. Cook for about 2 minutes until shallot and corn begin to slightly soften.
2. Add the heavy cream and the lobster meat. Reduce by half over the next 5-6 minutes. Remove from heat
3. Fold in the goat cheese. Season and reserve.
Ingredients:basil, cleaned and stemmed |
Portion/Unit:1 bunch |
1. Plunge basil, scallion & parsley in boiling water for 3 seconds. Chill in ice water.
2. Gently squeeze out excess water. Puree and extract juice from basil, scallion & parsley.
3. Whip cream until just stiff.
4. Fold juice and zest into the whipped cream. Season and reserve.
Ingredients:fillet pieces of Native Haddock |
Portion/Unit:4 (skinned- 3 ounces each) |
1. Gently dip the skin side of the haddock into the buttermilk, then flour. Be sure to only coat the skin.
2. Add 2 tablespoons of canola oil to a large non-stick skillet over a medium heat. Place the haddock into the pan skin side down and press lightly to ensure an even sear. Slightly lower heat and cook slow and steady . Note: the fish will never be turned over. The bottom will form a nice crust and the top will steam. The total cooking time is about 11 minutes.
1. Use a spoon to mound the filling into the crepe. Fold the sides of the crepe almost up to the top of the filling. Do this all around the crepe giving it a “tart like” appearance. Top the crepe with a lobster claw and place the crepe just off center on the plate.
2. Swirl a small amount of butter into the lobster broth. Spoon the sauce around the crepe.
3. Lean the haddock on the crepe so that all items are now centered on the plate.
4. Spoon a quenelle (tablespoon) of the foam on the crest of the fish. Serve.
