EVENTS: FIRST ANNUAL ALABAMA GULF SEAFOOD COOKOFF AND WINNERS!

What a weekend of great food events across Alabama!

It started on Friday with the first ever Alabama Gulf Seafood Cookoff held in Montgomery as the kickoff to the Southern Maker's weekend. I was Emcee for the event held during the VIP party at the magnificent E.A.T. South Farm facility in downtown Montgomery. The cook-off was created to find the best seafood chef to represent Alabama in the Great American Seafood Cook-off. Invited chefs submitted a recipe utilizing Alabama Gulf seafood for consideration. After the judges deliberated and voted, four finalists were selected.

From left: Alabama Gulf Seafood Chairman Jim Smith, Chefs Miguel Figueroa, Chef Brandon Burleson, Chef George Reis, and Chef Brody Olive at the First Annual Alabama Gulf Seafood Cook-off.

From left: Alabama Gulf Seafood Chairman Jim Smith, Chefs Miguel Figueroa, Chef Brandon Burleson, Chef George Reis, and Chef Brody Olive at the First Annual Alabama Gulf Seafood Cook-off.

Finalists then competed in the cook-off with their submitted recipes; each chef was allowed one sous chef to assist and each two-man team had one hour to complete their dish and present it to the judges. They were:

Brandon Burleson, Executive Sous Chef, Voyager's Restaurant at Perdido Beach Resort, Perdido Beach, Alabama presented Pecan and Herb Crusted Red Snapper.

Miguel Figueroa, Executive Chef, The A&P Social and Kudzu Noodle Bar, Montgomery, Alabama presented Roasted Red Snapper, Royal Red Shrimp, Braised Mushrooms, Corn Butter, and Collard Green Gnocchi.

Brody Olive, Executive Chef for Spectrum Resorts properties located on Alabama's Gulf Coast including Turquoise Place, The Beach Club, and Caribe Resort presented Pan Roasted Alabama Cobia with Toasted Cumin and Coriander Bayou la Batre Crab, Blistered Okra, Honeysuckle Scented Corn Puree, Pea Shoots and Pickled Okra Seeds.

George Reis: Owner/Executive Chef, Ocean Restaurant, Birmingham, Alabama presented Cumin Coriander Crusted Grouper with Smoked Alabama Shrimp Sausage, English Pea Hummus, Sand Mountain Tomato Jam Pickled Carrots, Radishes and Preserved Lemon Oil. Chef Reis is also featured in my Birmingham's Best Bites cookbook for a different Grouper recipe. Try that one if you have purchased the cookbook! Order it now from Amazon.com

In the end, Chef Reis' outstanding grouper recipe was selected as the winner and Chef Burleson came in second. All of the dishes were absolutely fantastic. Congratulations to the chefs and Alabama Gulf Seafood for another stellar event. I'll post recipes for you in the coming weeks. I hope you'll cook them at home or stop in to visit these fine chefs at their restaurants if you have the opportunity!

NEW ENGLAND CLAM CHOWDER RECIPE FROM FOOD NETWORK STAR CHEF MICHELE RAGUSSIS

If you watched Season 8 of Food Network Star, you undoubtedly remember Chef Michele Ragussis. I could think of no better person to go to for a recipe on National New England Clam Chowder Day than Michele. She is an expert on New England cuisine. Her pilot for Food Network, My New England, highlights her love of the region and her passion for cooking the seafood found in its waters.

This is Michele's award-winning New England Clam Chowder recipe. It's like a trip to the New England coast in a bowl... comforting, rich, and rustic. Note that Michele indicates using frozen clams if you cannot find fresh. I know you'll enjoy this recipe- it is one of the best clam chowders I've ever eaten. Thank you, Michele, for allowing me to share it! Read more about Michele in my interview or on her blog: Chef on a Pier

MICHELE’S NEW ENGLAND CLAM CHOWDER

INGREDIENTS

1 pound (4 sticks) butter

1 1/2 white onions, diced

5 stalks celery, sliced thin

1/3 cup all-purpose flour

2 tablespoons clam base* or clam juice

4 potatoes (Idaho or Russet), peeled and cut into 1/4-inch cubes

2 pounds fresh chopped clams **

4 cups heavy cream

2 to 3 tablespoons chopped fresh dill

Salt and freshly ground black pepper

A few dashes of your favorite hot sauce

1 loaf crusty bread, for serving

* Find clam base at the seafood market or substitute clam juice, found at most grocery stores

**Look for fresh clams at your local seafood market, or use high-quality frozen clams

DIRECTIONS:

In a deep stockpot, melt the butter over medium heat. Add the onions and celery and saute until translucent, about 4 minutes. Sprinkle in the flour and stir. Let the flour cook for 1 to 2 minutes. Whisk in 8 cups water and the clam base and whisk vigorously, making sure there are no lumps from the flour. Bring the mixture to a boil, reduce to a simmer. Stir in the potatoes and chopped clams. Simmer for 20 minutes. Add the cream, dill, and season with salt and pepper, to taste. Bring back to a boil, reduce to a simmer, and cook until thickened, another 20 minutes. Check for seasoning, add a few dashes hot sauce, and serve with your favorite crusty bread.

Recipe copyright Michelle Ragussis, 2011

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FAVORITE RECIPES: CEDAR PLANKED SALMON

Grilling on cedar or other wood adds a lot of flavor to your fish and makes for a great presentation also. I first had this preparation when I lived in Seattle and couldn’t wait to introduce it to friends back home. I'd kinda forgotten about it until my recent trip to Alaska where I had planked salmon almost everyday... it is so good and very simple to make. Your guests will rave; serve it directly on the plank but put down some brown paper or a drop cloth to protect your table.

As you can see, I did not soak my planks long enough or I had the heat too high when I cooked these. This was my first try. Since then, I've learned to keep the heat regulated so I don't burn up the planks and I can reuse them over and over!

As you can see, I did not soak my planks long enough or I had the heat too high when I cooked these. This was my first try. Since then, I've learned to keep the heat regulated so I don't burn up the planks and I can reuse them over and over!

Prep Time: 2 hours

Cook Time: 15 minutes

Special equipment: Cedar Planks for grilling- one for each piece of fish

4 Salmon fillets (make sure any bones are removed)

1/2 cup olive oil plus 1 tablespoon for the planks

1/2 teaspoon kosher salt

¼ teaspoon ground black pepper

1/4 cup lemon juice

1 teaspoon lemon zest

2 tablespoons balsamic vinegar

1 teaspoon dry mustard

1 tablespoon butter, room temp

Directions:

Get the cedar planks from your favorite culinary, grocery or hardware store. Soak the planks in water for at least two hours before grilling. I've added a little bourbon to the soak but it didn't seem to do much to the flavor.

Next, while your planks are soaking, add all ingredients except the salmon to a zip top bag. Add the salmon about an hour before grilling. Keep it chilled until grilling.

Heat coals to medium-high heat (hold your hand over for a 3 count) Remove the planks from soaking. Place on the grill to dry slightly and then lightly rub planks with a little olive oil to keep fish from sticking. Remove the fish from marinade and place on the planks. Top with a lemon slice if you like. Grill with the top closed for 12-15 minutes-this will depend on the size and thickness of your fish. If you have a large piece of fish, you may have to cook it longer. Grill until the salmon flakes easily. Mist any flare ups or if the edges of the plank start to catch fire.

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