Kingsmill Kitchen Recipes | Restaurants & Dining at Kingsmill Resort, VA Kingsmill Kitchen Recipes | Restaurants & Dining at Kingsmill Resort, VA
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Recipes from the Kitchen

Oysters JLG

Ingredients

  • 12 each York River Oysters (scrubbed and shucked)
  • 1 batch Bacon Horseradish Butter (recipe below)
  • 1 batch Shallot and Beet Jam (recipe below)
  • Course Sea Salt
  • Chives

Directions

  1. Turn on oven broiler. Lay shucked oysters on oven proof sheet pan.
  2. Cut the Bacon Horseradish Butter into discs and place them on top of each oyster.
  3. Broil oysters until butter turns golden brown and hot.
  4. Spread sea salt onto serving platter and arrange oysters on top.
  5. Spoon a teaspoon size amount of the shallot beet jam on top of each oyster.
  6. Garnish with Chive sprig.Serves - 4

Bacon Horseradish Butter

Ingredients

  • 1/2 cup of bacon (cooked and reserve fat for shallot and beet jam)
  • 2 tablespoons prepared horseradish
  • ¼ cup of bread crumbs
  • 1 stick salted butter (cubed)
  • Salt to taste
  • 1 tablespoon fresh chives (minced)

Directions

  1. Combine all ingredients in a food processor, process until everything is well incorporated.
  2. Spoon butter onto parchment paper and roll into logs and refrigerate.

Shallot and Beet Jam

Ingredients

  • 1 large shallot (sliced)
  • 1 large beet (roasted, peeled and diced)
  • 2 tablespoons bacon fat (from bacon horseradish butter)
  • 1/2 cup champagne vinegar
  • 1/4 cup brown sugar
  • Salt to taste

Directions

  1. In a medium-sized saucepan, warm the bacon fat and sauté the shallots over moderate heat with a pinch of salt and pepper, stirring frequently, until the shallots are soft and wilted, which should take about 10 minutes.
  2. Add the beet, vinegar, and brown sugar, and continue cooking, stirring frequently, until the shallots begin to caramelize.
  3. While cooking, continue stirring them just enough to keep them from burning. If the mixture seems to be very dry, add a small splash of water toward the end of cooking, to encourage a little juiciness.
  4. Allow jam to cool slightly, spoon jam into blender and blend to desired consistency.

Shaved Asparagus Salad with Poached Egg and Surry Bacon Vinaigrette

Ingredients:

  • ½ pound asparagus large or medium, washed, patted dry
  • 2 eggs (use 4 eggs if making smaller servings)
  • To taste sea salt and fresh ground pepper
  • ¼ cup Surry Bacon Vinaigrette (recipe below)

Directions:

  1. Snap off and discard the tough ends of the asparagus. Using a mandolin or sharp vegetable peeler, start from the top of the spear, and gently shave downward, to create a thin ribbon. Firmer spears work best.
  2. Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing, divide the asparagus into two or four serving bowls.
  3. Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack the eggs into separate custard cups or small ramekins. Add the eggs one at a time and let them poach for roughly 5 minutes or until soft, yolk still slightly runny. Remove the eggs with a slotted spoon and dab lightly on a paper towel to remove excess water.
  4. Immediately top each salad with poached egg. Drizzle with the remaining dressing and garnish with reserved Surry bacon pieces.

Yield:  Two large servings (as main meal) or four smaller servings (as a side or appetizer)

Surry Bacon Vinaigrette

Ingredients:

  • 4 slices thick cut Surry Bacon, cut into lardons (we use Edwards Smokehouse thick cut bacon, but any hearty smoked thick cut bacon will work)
  • 1 shallot, minced fine
  • 1 Meyer lemon, juiced
  • 2 Tbsp. sherry vinegar
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. water
  • ½ tsp. Dijon mustard
  • 1 ½ tsp. sorghum syrup (or honey)
  • 1 Tbsp. chopped parsley
  • To taste sea salt and fresh ground pepper

Directions:

  1. In a large frying pan, cook the bacon over medium low heat, until slightly browned, and crumbly. Remove the bacon to a paper towel and reserve for garnish. Remove 3 tablespoons of the bacon drippings, and put into a mixing bowl and set aside.
  2. Add the shallot and sweat until translucent, no browning. Squeeze the lemon juice into the pan, and deglaze. Add to the mixing bowl with reserved drippings.
  3. Add sherry vinegar, extra virgin olive oil, water, Dijon mustard, sorghum syrup and parsley. Whisk until creamy, season to taste with salt and pepper.

Yield:  ¼ cup

Cooks' note:
Dressing can be made ahead, once made keep in sealed container in refrigerator for up to 1 week. Before use take out of refrigeration and allow to warm up to room temperature.

Pickled Pumpkin

Ingredients:

  • 1 each Small Sugar Pie Pumpkin peeled and ¾” diced (should yield roughly 4 pounds)
  • 5 cups white sugar
  • 5 cups apple cider vinegar
  • 20 black peppercorns
  • 10 allspice berries
  • 4 cinnamon sticks
  • 15 whole cloves
  • 1 bay leaf

Directions:

  1. Thoroughly wash 4 1-quart canning jars with a fresh gasket lid.
  2. Combine the sugar and vinegar in a saucepan over medium-high heat. Add the spices to the liquid and bring to a boil. Reduce heat and simmer for 5 minutes stirring to make sure sugar is dissolved. Add diced pumpkin and bring the mixture back to a boil. Reduce the heat and simmer for 10-15 minutes, stirring gently, until the pumpkin is just tender, but not at all mushy.
  3. Remove from heat and allow to cool slightly. Strain the liquid into another sauce pan and bring back to a boil. Meanwhile divide pumpkin and spices between the canning jars. Carefully pour liquid over the pumpkin leaving about ½” head space. Immediately seal the jar and let it cool to room temperature, then refrigerate for 1 week before using. Once unsealed, the pickles will keep for about a month.
  4. These sweet, sour and spicy pickles make a really fun addition to a Thanksgiving cheese plate or in a salad with nuts and mixed greens. They also work really well mashed with a fork and spread onto a leftover turkey sandwich on black Friday. Lately my Chefs and I have been using the syrup for cocktails using locally sourced Williamsburg Distillery’s Yorktown Rum. This is one of our favorite concoctions “Gourd’s Revenge”:

Gourd’s Revenge

Ingredients:

  • 2 ounces Williamsburg Distillery Yorktown Rum
  • ½ ounce pickled pumpkin syrup
  • 2 pieces pickled pumpkin (see recipe above)
  • 1 ounce orange juice
  • 6 ounces ginger beer

Garnish:

1 piece pickled pumpkin
1 orange slice
1 cinnamon stick

Directions:

  1. In a cocktail shaker muddle 2 pieces of pickled pumpkin and pickled pumpkin syrup together.
  2. Fill shaker with ice, combine with rum and orange juice. Cover and shake vigorously.
  3. Strain into an ice-filled Collins glass, top with ginger beer and garnish with pickled pumpkin, orange slice and cinnamon stick.

 

Kingsmill Resort Corn and Crab Chowder

Ingredients:

  • 6 cloves garlic, minced
  • 1 shallot, minced
  • 1 onion, diced
  • 4 stalks celery, diced
  • 3 oz Virginia ham (shredded in food processor)
  • ½ gallon fish stock (home-made or store bought)
  • 1 lb fresh corn cut off cob (frozen if not in season)
  • ¼ cup unsalted butter (1 stick)
  • ¼ cup all-purpose flour
  • 1-quart heavy whipping cream
  • 1 lb red bliss potatoes, diced (cooked)
  • 1 lb Chesapeake lump crabmeat
  • To taste sea salt and fresh ground pepper

Directions:

  1. Melt butter on medium heat; add and sauté garlic, shallots, onions, celery until translucent.
  2. Add Virginia ham and corn and continue to cook for 10 minutes.
  3. Sprinkle in flour and stir; cook over medium heat until light brown and nutty scent.
  4. Add cold fish stock slowly and incorporate with a wire whisk. Bring to simmer and cook for 15 minutes or until flour taste is cooked out.
  5. Add cooked potatoes, heavy cream and crab. Adjust seasoning with salt and pepper. Heat through 5 to 10 minutes.

Yield: 1 gallon

Seared Scallops with Red Sorrel and Charred Grapefruit Vinaigrette

Ingredients:

  • 2 small ruby red grapefruits, halved
  • 1 small leek, split lengthwise and rinsed
  • 3 TBSP high quality extra virgin olive oil
  • 1 tsp organic honey
  • 2 dashes grapefruit bitters
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb 4 oz sea scallops, muscle tabs removed
  • 1 tsp canola oil
  • 2 cups red sorrel
  • 2 cups baby arugula
  • 1/3 cup julienned carrot
  • 1/3 cup julienned daikon radish

Directions:

  1. Preheat a grill to high heat.
  2. Lightly grease the cut sides of the grapefruits and leek with olive oil. Grill them both, cut-side down, until they are charred and the leeks are tender, about 2 minutes for the grapefruit and 3 minutes for the leeks. Let cool slightly.
  3. Juice the grapefruit into a large mixing bowl (this should yield about 1/2 cup juice). Chop the leeks and add them to the bowl with the grapefruit juice. Add the olive oil, honey, bitters and some salt and pepper and whisk to combine. Reserve.
  4. Dry the scallops with paper towels. Heat the canola oil in a skillet over medium high heat. Season scallops with salt and freshly ground pepper. Sear the scallops until browned on both sides and cooked through, about 2 minutes per side.
  5. Toss the greens, carrots and daikon radish with some of the charred grapefruit vinaigrette. Arrange the scallops with the greens and vegetables and drizzle remaining vinaigrette around scallops to serve.

Makes 4 Servings.

Pumpkin Porter-Braised Short Ribs

Beer isn't just for sipping. We popped opened a couple bottles of Starr Hill’s Boxcarr Pumpkin Porter to cook these Short Ribs in. The flavors of ginger, malt, star anise and pumpkin spice from this great seasonal beer creates a braised dish perfect for the change of season.  Kingsmill’s Beer Program includes an extensive selection of local brews headed by our Executive Chef Justin Dallinger, a home brewer at heart. Kingsmill Restaurant taps are committed to small local breweries such as Starr Hill Brewing, Williamsburg AleWerks, O’Conner Brewing, St. George Brewing, Devil’s Backbone Brewing and Smartmouth Brewing.

Ingredients:

  • 3 pounds beef short ribs, trimmed*
  • kosher salt
  • freshly ground black pepper
  • 3 tablespoon grape seed oil
  • 1 large Vidalia onion, large dice
  • 1 large fennel bulb, large dice
  • 3 parsnips, large dice
  • 1 thumb ginger, peeled and grated
  • 4 garlic cloves, sliced
  • 2 star anise pods
  • 2 tablespoons flour
  • 2 (12-ounce) Starr Hill Boxcarr Pumpkin Porter (dark pumpkin beer)
  • 2 shots espresso or 1 cup strong coffee
  • 1 quart stock (beef, chicken or vegetable)
  • 8 springs fresh thyme
  • 2 large bay leaves
  • 2-3shallots, thinly sliced
  • brown sugar

Directions:

  1. Preheat oven to 350°. Season short ribs with salt and pepper. Heat grape seed oil in a heavy bottomed, oven safe, Dutch oven over medium-high heat. Add short ribs and cook on each side until well browned. Do not move the pieces until nice crust has formed, which should take about 4 to 5 minutes per side. Transfer to medium bowl. Pour out all but 2 Tablespoons oil, reduce heat to medium.
  2. Sauté onion, fennel, and parsnip until softened and just starting to brown (about 10 – 15 minutes). Stir in ginger, garlic, star anise and cook until fragrant, about 30 seconds. Add flour and stir to combine for about 1 minute. Add beer, espresso, stock, thyme, and bay leaves, then stir, scraping bottom of pan to loosen any stuck bits. Add ribs and any accumulated juices to pot, nestling the ribs in, so they are submerged. Bring to a simmer over medium-high heat. Cover and transfer pot to oven and cook until tender, turning ribs once at about 90 minutes. Ribs will take at least 2 & ½ to 3 hours to cook. Transfer pot to wire rack and allow to cool partially covered for about 1 hour.
  3. Transfer ribs to a large plate, scraping off excess veggie bits clinging to the ribs. Strain liquid into medium bowl, pressing the solids to extract as much liquid as possible; discard solids. Transfer liquid into a fat separator, allow to sit for 5 or so minutes, then pour liquid into clean bowl. Reserve the fat. You may need to do this in batches.
  4. Add 2 tablespoons of reserved fat back to Dutch oven over medium-low heat. Add the sliced shallots and a pinch of brown sugar. Cook, stirring occasionally until the shallots are lightly caramelized.
  5. Add the braising liquid to the Dutch oven, and cook over medium-high heat until reduced by about ½. Season the sauce with salt and pepper. Add brown sugar to taste (1 to 2 tablespoons) to temper bitterness from the beer. Reduce heat to medium, and add the ribs back to the pan. Simmer until the ribs are heated through, about 8 to 10 minutes and serve.
  6. Serve with whipped potatoes, some crusty bread to soak up the sauce and beer!

Have your butcher cut the ribs into 2- to 2 1/2-inch lengths so they easily fit in the pan.  Yield: Makes 4 servings.

Virginia Ham Salad with Fig Vinaigrette

Vinaigrette Ingredients

  • ½ cup dried black mission figs (about 6 large), stemmed, halved
  • 1 cup white balsamic vinegar
  • 1 small shallot, minced
  • 2 garlic clove, minced
  • 2 Tbsp fresh parsley, chopped fine
  • 2 Tbsp fresh basil, chopped fine
  • 1 tablespoon fresh lemon juice
  • ½ cup extra-virgin olive oil
  • 1 tsp sorghum syrup
  • Salt and pepper to taste

Salad Ingredients:

  • 2 cup baby kale
  • 2 cup baby arugula
  • 4oz thinly sliced Edwards Virginia ham
  • 1 cup cubed roasted kabocha squash (or acorn, butternut)
  • Arils of ½ medium pomegranate
  • ¼ cup roasted pepitas
  • 4oz crumbled Goat Lady Dairy chevre

Directions:

Vinaigrette:
Combine figs, vinegar, garlic and shallots in a non-reactive container. Allow to figs to rehydrate, 4 hours or preferable overnight. Transfer fig mixture Vita-Mix blender, add herbs, lemon juice, sorghum, salt and pepper. Blend on high until smooth and all ingredients are well incorporated. With Vita-Mix on low speed stream extra-virgin olive oil, continue to blend until well emulsified. Season vinaigrette with salt and pepper to taste. (Vinaigrette can be made ahead of time, will last up to a week in a well-sealed container and refrigerated).

Salad:
Arrange kale and arugula on platter. Drape Edwards Virginia ham slices over. Scatter roasted squash, pomegranate and pepitas over. Surround with crumbled Goat Lady Dairy chevre. Drizzle vinaigrette over.

Servings: 8

menu

Baked Chocolate Hazelnut Pudding

Ingredients:

  • 9 oz Melted Couverture
  • 9 oz Sugar
  • 9 oz Soft Butter
  • 9 oz Hazelnut flour
  • 2.75 oz Graham cracker crumbs
  • 15 Egg yolks
  • 15 Egg whites
  • Vanilla, Rum, dash of salt

Directions:

Cream the butter, one third of the sugar, and hazelnuts. Add half the yolks one by one. Add the chocolate and the rest of the yolks. Whip the whites with the remaining sugar and fold into the butter chocolate mix. Pour the batter into a buttered and sugared cake pan. Bake in a water bath at 340 f until firm in the middle. Unmold the pudding when still warm.

Other Components:

Sour Cherry Drizzle
8 oz cherries
8 oz sugar
1 oz water
Puree all ingredients and bring to a simmer on medium heat for 4-5 minutes.  Refrigerate for 4 hours.

Candied Hazelnuts
4 oz hazelnuts
4 oz water
6 oz sugar
Bring water and sugar to a boil. Add the nuts and continue to simmer on low heat for five minutes. Drain the nuts and toss in granulated sugar. Place the nuts on a baking pan lined with greased baking paper. Toast the nuts in a 340 degree oven until golden brown.

Chantilly Cream
8 oz heavy cream
1 oz sugar
¼ ts. vanilla extract
Whip until the desired consistency is reached

Ganache for drizzling
4 oz of dark couverture
4 oz heavy cream
Bring the cream to a boil and pour over the chopped up couverture. Stir with a spatula until the chocolate is melted and both ingredients are incorporated.

Cider-Brined Pork Loin

Ingredients:

  • ¼ cup light brown sugar
  • ¼ cup kosher salt
  • 2 bay leaves
  • ½ oz coriander seeds
  • ½ oz black peppercorns
  • 1 cup water
  • 1 qt apple cider (we use McCutcheon’s Apple Cider from Frederick Maryland)
  • ½ qt ice
  • 4# pork loin (we use Red Barn Farms bone in pork rack)

Directions:

  1. Bring first 6 ingredients to boil in a small sauce pan until sugar and salt are dissolved. Pull off heat and add cider and ice. Once brine is chilled completely submerge pork in a nonreactive container and chill overnight.
  2. Remove pork from brine and dry with paper towels. Season pork with salt and pepper and grill for approximately 4-5 minutes each side until an internal temperature of 140 degrees.

Serve with caramelized apples, shallots and mint, roasted fingerlings and braised collards.

Red Eye Demi

Ingredients:

  • 1Tbsp Butter
  • 1Tbsp Flour
  • ½ Cup Whole Milk
  • ½ Cup Coffee
  • ½ Cup Demi-Glace (may be purchased pre-made in grocery stores)
  • To Taste Salt and Pepper
  1. To make the roux: Melt butter in a heavy bottomed pan over medium low heat. Whisk flour into melted butter, stirring constantly to avoid scorching.
  2. Slowly add the milk, then coffee, still whisking, and bring to simmer.
  3. Simmer for 5 minutes until the raw flour taste has cooked out.
  4. Add the Demi-Glace, season with salt and pepper, and strain through a fine mesh strainer.

Grits

Ingredients:

  • 1 Cup Anson Mills Antebellum Coarse White Grits
  • 2 ½ Cups Filtered Water
  • 2 Cups Whole Milk
  • To Taste Fine Sea Salt
  • 3 Tbsp Unsalted Butter
  • ½ tsp Freshly Ground Black Pepper
  • 1 Cup Shredded Smoked Cheddar
  • ½ Cup Thinly Sliced Chives
  1. Place the grits in a medium sized heavy-bottomed saucepan and cover them with water. Stir once. Allow the grits to settle a full minute, tilt the pan, and skim off and discard the chaff and hulls with a fine tea strainer. Cover and let the grits soak overnight at room temperature. If you are not soaking the grits, proceed directly to the next step.
  2. Set the saucepan over medium heat, bring the mixture to a simmer while stirring constantly with a wooden spoon, until the first starch takes hold (5 to 8 minutes).
  3. Reduce the heat to the lowest possible setting and cover the pan.
  4. Meanwhile, heat the milk in a small saucepan and keep hot.
  5. Every 10 minutes or so, uncover the grits and stir them; each time you find them thick enough to hold the spoon upright, stir in a small amount of the hot milk, adding the entire amount over about 4 or 5 additions.
  6. Cook the grits until they are creamy and tender throughout, but not mushy, and hold their shape on a spoon (about 50 minutes if the grits were soaked or about 90 minutes if they weren’t).
  7. Add 1 teaspoon of salt halfway through the cooking time. To finish, stir in the butter with vigorous strokes. Add more salt, if desired, and the pepper. Fold in the cheese and serve.

Kimchi Peanuts

Ingredients:

  • 2 Cups Raw Unsalted Peanuts
  • ½ Cup Soy Sauce
  • 1 Cup Water
  • 1 Cup Rice Wine Vinegar
  • ¼ Cup Sweet Thai Chili Sauce
  • ¼ Cup Sugar
  • 1 tsp Red Pepper Flakes
  • ¼ Cup Minced Fresh Garlic
  • ¼ Cup Peeled Minced Fresh Ginger
  1. Boil the raw peanuts in enough water to cover them by two inches, until they are tender but still have a little bite to them. Strain.
  2. Add cooked peanuts and remaining ingredients to a new pot, bring mixture to a boil, and then reduce to a slow simmer.
  3. Continue to simmer mixture until ¾ of the liquid has been absorbed into the peanuts.
  4. Spread the finished peanuts out in a single layer on a sheet pan, and cool fully.
  5. Store peanuts under refrigeration until use.

Persimmon Jam

Ingredients:

  • 3 cups persimmon pulp*
  • 2 cups sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon grated lemon zest

Directions:

  1. Make Persimmon Pulp, using 3 to 4 persimmons.
  2. Combine 3 cups persimmon pulp and the sugar in heavy medium noncorrosive saucepan. Cook over low heat, stirring constantly, until thickened and opaque, about 15 minutes; do not boil.
  3. Remove from heat. Stir in lemon juice and zest.

*Persimmon pulp: One Japanese persimmon yields 3/4 to 1 cup pulp Rinse persimmon briefly under cold running water; pat dry. Make x-shaped cut in pointed end with small sharp knife. Peel back sections of the skin from cut end; discard any seeds. Discard skin and stem end. Process in food processor fitted with metal blade or in a blender until smooth.

Maple Miso Glazed Brussels Sprouts

Ingredients:

  • 2 cups brussels sprouts
  • 1/4 cup white miso
  • 1/4 cup maple syrup
  • 1 tbsp olive oil
  • sprinkle of sea salt
  • sprinkle of black pepper

Directions:

  1. Pre-heat oven to 375.
  2. Either cut sprouts in half or keep them whole – whatever you like!
  3. Toss sprouts with the olive oil, salt and pepper until evenly coated.
  4. Put sprouts in oven. Cook for 20 mins until just slightly browned.
  5. Whisk together the miso & maple syrup.
  6. After the sprouts have been cooking 20 mins, remove them from oven and drizzle maple-miso dressing evenly on all sprouts.
  7. Cook for an additional 10 mins.

Remove from oven.

Bacon Jam

Ingredients:

  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 cups finely chopped shallots (from 3 large or 8 small shallots)
  • 4 small cloves garlic, chopped (about 1 tablespoon)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground mustard
  • 1/2 cup bourbon
  • 1/4 cup maple syrup
  • 1/3 cup sherry vinegar

Directions:

    1. Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.
    2. Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
    3. Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.

Makes about 2 3/4 cups

Crab Cakes

Ingredients:

      • 1 lb Chesapeake Bay lump crab meat
      • 1 whole egg
      • 2 oz mayonnaise
      • 1 tablespoon Dijon mustard
      • 2 oz finely diced onion
      • 2 oz finely diced celery
      • 1 oz corn flakes (put in a blender to make into crumbs)
      • 3 cup corn flakes (for the coating)

Directions:

Combine all the ingredients except crab and coating into a small bowl. Mix well. Add the crab making sure to mix gently; just enough to combine all ingredients. Take the remaining 3 cups of corn flakes and grind in a blender. Divide your crab mix into 5 portions, approximately 4 oz each. Roll each portion into a ball, and coat with the corn flake crumbs, and form into a cake. In a small skillet over medium heat, melt 3 tablespoons butter. Place the crab cakes in the pan and cook until golden brown on each side. Finish in a 350 degree oven for 10 minutes to finishing heating all the way through. Serve with fresh lemon and your favorite homemade tartar sauce or remoulade.

Notes:

The idea of this recipe is simple; simple flavors simple ingredients, and to focus on the fresh taste of our local crab.

Make sure there are no shells in the crabmeat. Most fresh crab is already picked, but it’s hard to get all the shells. The best way to find all the shell pieces is to turn your oven on to 400 degrees, spread your crab onto a baking tray, and place in the oven for 1 minute. The heat will turn any remaining shells bright white and this will make them easier to see.

Rockfish Carpaccio

Ingredients:

      • 1 lb. skinless fish fillet –cleaned and trimmed
      • 1/4 cup olive oil
      • 2 garlic cloves – minced
      • 1 pinch black pepper
      • 1/2 cup parsley – chopped
      • 1 sprig rosemary – chopped
      • 6 basil leaves – chiffonade
      • 3 sprigs thyme – chopped
      • 1/2 cup cilantro – chopped
      • 1/4 cup wilted ramp & fried beet salad

Rub the fish with olive oil, garlic and pepper. Sear each side evenly in 30 second intervals. Let rest. Then, roll in the herbs. Wrap tightly in plastic wrap and refrigerate. After well chilled, shave with sharp knife into individual 3 oz. portions. Place each slice on parchment paper for plating. Place fish on chilled plate and pull back parchment paper. Serve with ¼ cup of wilted ramp & fried beet salad, drizzle with extra virgin olive oil and top off with a squeeze of fresh lemon juice.

Sauteed Jumbo Shrimp on Chutney

4 U-15 Shrimp

Marinade Ingredients:

      • 1/4 cup White wine
      • 1 cup soy sauce
      • 1/4 Tbsp minced ginger
      • 1/2 Tbsp minced garlic
      • 1/4 bunch chopped fresh parsley
      • 1/4 bunch chopped fresh basil
      • 1/4 bunch fresh chopped tarragon
      • 1/4 bunch fresh chopped cilantro
      • 1/2 cup water
      • 1 Tbsp clarified butter

Directions:

1. Mix all marinade ingredients together in mixing bowl
2. Marinade shrimp for 3 minutes
3. Sautee shrimp in a hot pan with clarified butter until done

Peach Chutney Ingredients:

      • 2 Peeled and seeded peaches/ sliced thin
      • 1/2 medium red bell pepper diced very fine
      • 3/4 cup Apple Cider vinegar
      • 5 oz brown sugar
      • 2 oz raisins
      • 1/4 tspn ground nutmeg
      • 1 pinch ground clove

Directions:

Heat vinegar and sugar over medium heat till sugar is dissolved. Pour hot liquid over remaining ingredients and mix gently.

Serve shrimp on top of peach chutney

Garlic-Poblano Guacamole

Ingredients:

      • 6 garlic cloves, unpeeled
      • 1 red bell pepper
      • 1 poblano chile
      • 1 ripe avocado, pitted, peeled, and coarsely mashed
      • 1/4 cup finely chopped green onions, white and tender green parts
      • 2 tablespoons chopped fresh cilantro
      • 2 teaspoons fresh lime juice
      • 1/4 teaspoon kosher salt
      • Tortilla chips

Directions:

Bake until soft, about 15 minutes. Let cool slightly, then remove the skins. Place the roasted garlic in a serving bowl and mash with a fork.

Preheat the broiler. Place the bell pepper and chile on a baking sheet and broil 4 to 5 inches from the heat source until the skins are blackened and blistered all over, about 8 minutes. Remove from the broiler. Lower the oven temperature to 425°F.

Transfer the roasted pepper and chile to a paper or plastic bag and close tightly. Let stand for 10 minutes (the steam will loosen the skins), then peel, stem, and seed the pepper and the chile, and chop finely. Add the pepper, chile, avocado, green onions, cilantro, lime juice, and salt to the mashed garlic, stirring well. Serve the guacamole with the tortilla chips.

Cook’s Tip: When storing this guacamole, press plastic wrap against its surface to help keep it from oxidizing and turning brown.

Makes 8 servings.

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