RECIPES FROM GREAT KY SEAFOOD COOK OFF FINALISTS

1. Patrick Colley, Louisville Country Club, WINNER

Bourbon Kentucky Prawns over sweet corn, Tabasco and Kenny's white cheddar grits with Kentucky sorghum barbeque sauce and topped with baby spinach, sweet onions, and a country ham hushpuppy

2. James Lindsay, Kentucky Dam Resort

Crab Stuffed Prawns with Kentucky ham, wild mushrooms and Trappist cheese grits, wilted summer spinach, tomato confit and a Paddlefish cCaviar Ber Blanc

Pan Roasted Ky. Striped Bass w/ toasted Jerusalem Cous Cous, fines herbs, oven dried roma tomatoes...

5 Spiced Largemouth Bass w/ a 5-grain pilaf...

3. Jim Gerhardt, Limestone Restaurant, Louisville

Paddlefish Caviar Biscuit (Gorbachov)

Lemon Butter Sauce

Buttermilk Biscuits

Cornmeal Rolled Padddlefish w/ Shrimp Succotash

Seafood Crepes w/ Savory Lemon Cream

4. John Hudson, Equus Restaurant, Louisville

Kentucky Country Ham Wrapped Striped Bass w/ grateful greens basil fondue

Blacked Trout w/ Granny's Lynosais Potatoes and Cajun maque choux and chorizo wrapped white asparagus

Corn Meal Kentucky Shrimp Jenkins w/ Tomatillos and Hart Country Okra Shooter (Gazpacho) Appetizer

MORE SEAFOOD RECIPES

Spicy Grilled Catfish

Summertime Tilapia

Barbecued Prawns

Garlic Prawns

Redclaw Crayfish with Paw Paw (or Mango) Salsa

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Spicy Grilled Catfish

Ingredients:
2 tablespoons olive oil
1/4 cup lime juice
1 cup Chardonnay wine
2 tablespoons dry mustard
2 tablespoons chili powder
2 teaspoons pepper
1/2 cup chopped fresh cilantro
1/2 teaspoon salt (optional)
1 pound U.S. farm-raised catfish fillets

Method
Prepare a grill or preheat the broiler.

Mix olive oil, lime juice, wine, mustard, chili powder, pepper, cilantro and salt in a medium bowl. Transfer half of the marinade mixture to another bowl and reserve for basting catfish. Add catfish to the first bowl; marinate for 15 minutes.
Drain fillets and discard marinade. Place fillets on an oiled grill rack or broiler pan rack. Grill or broil 4 inches from the heat source, basting with reserved marinade, for about 3 minutes on each side, or until fish flakes easily when tested with a fork.

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Summertime Tilapia

Ingredients:
4-6 Tilapia Fillets
2 medium carrots
2 celery stalks
1 small red pepper
4 oz. butter
1 T. lemon juice
2 chopped garlic cloves
1/4 c. white wine
 

Method
Julienne all of the vegetables.
Cut four 10" sheets of foil.
Place equal amounts of mixed vegetables in center of foil sheets.
Place a fillet on top of each vegetable mixture.
Top fish with equal parts of the remaining four ingredients.
Bring together long sides of foil, crimp together to form a tight seal.
Fold over remaining edges and form a tight seal.
Cook on outdoor grill for 10-12 minutes on medium-high heat.

Serves 4

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Barbequed Prawns (Shrimp)

Ingredients:
1/2 cup of olive oil
500g  butter
2 bays leaves
2 cups of beer
3 tbsp. minced garlic
1 cup lemon juice
1/3 cup hot pepper sauce
1/4 cup Worcestershire sauce
1 tbsp. salt
1 tsp. black pepper
1/4 cup dried thyme
1 tsp. dried oregano
1kg prawns
 

Method
Simmer all ingredients except prawns together 10 min.;
set aside and cool. Transfer to a large ovenproof 
container and marinate prawns in this mixture 30-40 min.
Place in preheated 220ºC oven until shrimp
are just cooked through, about 15-20 minutes,
turning occasionally. Serve in deep bowls with cooking 
liquid and plenty of French bread.

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Garlic Prawns (Shrimp) Kebabs

Ingredients:
16 large prawns
8 teaspoons Olive Oil
1/3 cup dry white wine
4 large cloves of garlic, crushed
Chives for garnish.
4 Bamboo skewers
 

Method
Shell and deveine the prawns, leave the tail fan & last segment of the shell on.
Mix olive oil, wine and garlic well in a medium bowl.
Place prawns in bowl, stir until coated and marinate for at least 1 hour.
Soak bamboo skewers in water to prevent burning while cooking.  Thread 4 prawns on each skewer.
Preheat a grill to high, or a hot barbeque.  Place prawns on foil covered grill, or in a pan, brush with marinade and grill for 2-3 minutes until they turn pink.   Turn once.  Brush with marinade while cooking.

Serves 4

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Redclaw Crayfish with Paw Paw
(or Mango) Salsa

Ingredients:
16 green (raw) redclaw crayfish
1 lime or lemon, chopped
1 cup white wine
Mixed Lettuce and blanched asparagus or beans to serve.

Pawpaw Salsa
1 cup diced pawpaw (or mango)
1/2 avocado, finely diced
1/2 rec capsicum (bell pepper) finely diced
1 Spring onion, chopped
1/4 cup chopped fresh coriander
1/4 cup chopped fresh mint

Dressing
2 teaspoons grated fresh ginger
1 tablespoon wine vinegar
Juice of 1 lime
Cracked pepper.

Method
Chill redclaw in the freezer for 2 hours.

Bring a large pot of water to the boil, add the chopped lime and wine, and drop in the chilled redclaw. Boil for 2-3 minutes, then refresh under cold water.

Remove heads and crack shells open to remove flesh.

Combine the salsa ingredients.

Whisk the dressing ingredients together.

Arrange lettuce and blanched asparagus on plates, place the redclaw meat in the centre and spoon the salsa around the side. Drizzle both with the dressing. If desired, serve a few redclaw in their shells for garnish.

Bring a large pot of water to the boil, add the chopped lime and wine, and drop in the chilled redclaw. Boil for 2-3 minutes, then refresh under cold water.

Remove heads and crack shells open to remove flesh.

Combine the salsa ingredients.

Whisk the dressing ingredients together.

Arrange lettuce and blanched asparagus on plates, place the redclaw meat in the centre and spoon the salsa around the side. Drizzle both with the dressing. If desired, serve a few redclaw in their shells for garnish.

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