2006  2005  2004  

WASHINGTON D.C.

Chef Simos Marmaras
NOAA / Golden Flame Restaurant

 

 

Chesapeake Bay Meets Gulf of Mexico "With Flavor"

Stuffed Shrimp with Maryland Crab with a Chipotle Glaze

Ingredients: Jumbo Gulf of Mexico Shrimp peeled, deveined and butterflied Maryland Crab Mixture White Wine

Portion/Unit: 4 Recipe Below 1 T

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

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

Portion/Unit: 1 lb 1/2 cup 2 t 1/8 t Pinch 1/4 cup 1

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

Portion/Unit: 1 1/2 cup 3 cups 1/4 cup 1 T 1 t 2 T 1 T

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

Portion/Unit: 1/2 lb 2 1 1 T Taste 1 1/2 T 1 t

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

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.

Assembly

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.