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Oregon chef wins seafood cook-off

Oregon chef wins seafood cook-off


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Chefs from 16 states competed in the Great American Seafood Cook-Off this past weekend, and chef Gregory Gourdet of Departures Restaurant in Portland, Ore., captured first place.

A team from Louisiana took second place, and Texas won third place Saturday in the ninth annual seafood challenge, sponsored by the National Oceanic Atmospheric Administration and presented by the Louisiana Seafood Promotion & Marketing Board, in New Orleans.

Ewell Smith, executive producer of the cook-off and executive director of the Louisiana Seafood Promotion & Marketing Board, said this year’s competition drew the largest number of entries and participants in nine years.

“Chef Gourdet secured an extraordinary win,” Smith said, “and we’re proud to have him join previous winners in serving as an ambassador for domestic and sustainable seafood.”

For the competition, teams of chefs competed against each other by cooking dishes featuring seafood native to their states. The Oregon chef’s winning entry was a dish of slow-cooked Oregon Chinook salmon with butter clams, bacon dashi, pickled porcini, roasted heirloom tomatoes and crisped sea greens.

Chefs Keith Frentz and Nealy Crawford-Frentz of Lola restaurant in Covington, La., took second prize with a dish of Louisiana black drum, Gulf shrimp, braised collards, pickled black-eyed peas and Steen’s cane vinaigrette.

Jack Gilmore, chef of Jack Allen’s Kitchen in Austin, garnered third place for Texas with his dish. He served shrimp three ways, including a head-to-tail Gulf shrimp fritter with basil mayonnaise, a grilled shrimp with Texas green-tomato jam, and shrimp meatballs with tomato jam and zucchini noodles.

The NOAA’s Fisheries Service sponsors the annual event to highlight the marine environment and the nation’s domestic seafood supply.

Sig Hansen, one of the featured captains on the Discovery Channel’s “Deadliest Catch,” co-hosted the 2012 Great American Seafood Cook-Off along with chef Cory Bahr of Restaurant Cotton in Monroe, La., who is a recent winner of Food Network’s “Chopped.”

This year’s Great American Seafood Cook-Off included chefs representing Alaska, Alabama, Florida, Hawaii, Kansas, Kentucky, Louisiana, Maine, Mississippi, New Jersey, North Carolina, Oregon, Pennsylvania, South Carolina, Tennessee and Texas.

Contact Ron Ruggless at [email protected]
Follow him on Twitter: @RonRuggless


Cook-off winner spices up Dungeness crab

If you want to find the Oregon in Oregon, head to the coast in late March and time your visit with The Great Newport Seafood Cook-off.

Recipe included with this story: Dungeness Crab in a Mango Coconut Red Curry BrothUnlike Newport's winter Seafood and Wine Festival, a three-day event that draws hordes of well-lubricated tourists, the cook-off is a homespun celebration by and for this tightknit fishing community. Amateur and professional teams compete for cash and bragging rights, in a contest that follows a day of Survival Suit Races and the annual Blessing of the Fleet on Yaquina Bay.

This year 16 teams brought their best seafood dishes to the local middle school, from delicate seafood veggie wraps to crab-stuffed petrale sole, blackened cod, classic cioppino and more.

Alongside the professional chefs at the event were locals who, instead of hauling in crab pots and rigging lines, spent an evening juggling sizzling skillets and flimsy paper plates. And yes, they can cook.

Although you'll have to wait a year to catch the next seafood cook-off (www.newportfishermenswives.com), you can try some of 2009's winning recipes now. Dungeness Crab in a Mango Coconut Red Curry Broth, the professional division winner from chef Enrique Sanchez at Local Ocean Cafe, is a glorious combination of succulent crab hunks in a creamy coconut milk broth, with crunchy fried rice stick noodles and fresh mango chunks. Make it soon, before Dungeness season winds down.

Seared Albacore Tuna Loin, from fisherman Tony Kennedy, took first prize in the amateur division (a similar recipe can be found at http://vitalchoice.com/recipes/drweils.html). Fast and fantastic, it's one to try now and keep on hand for grilling season, when the local Pacific albacore catch comes in.

Leslie Cole:
503-294-4069 [email protected]

Note to readers: if you purchase something through one of our affiliate links we may earn a commission.


Cook-off winner spices up Dungeness crab

If you want to find the Oregon in Oregon, head to the coast in late March and time your visit with The Great Newport Seafood Cook-off.

Recipe included with this story: Dungeness Crab in a Mango Coconut Red Curry BrothUnlike Newport's winter Seafood and Wine Festival, a three-day event that draws hordes of well-lubricated tourists, the cook-off is a homespun celebration by and for this tightknit fishing community. Amateur and professional teams compete for cash and bragging rights, in a contest that follows a day of Survival Suit Races and the annual Blessing of the Fleet on Yaquina Bay.

This year 16 teams brought their best seafood dishes to the local middle school, from delicate seafood veggie wraps to crab-stuffed petrale sole, blackened cod, classic cioppino and more.

Alongside the professional chefs at the event were locals who, instead of hauling in crab pots and rigging lines, spent an evening juggling sizzling skillets and flimsy paper plates. And yes, they can cook.

Although you'll have to wait a year to catch the next seafood cook-off (www.newportfishermenswives.com), you can try some of 2009's winning recipes now. Dungeness Crab in a Mango Coconut Red Curry Broth, the professional division winner from chef Enrique Sanchez at Local Ocean Cafe, is a glorious combination of succulent crab hunks in a creamy coconut milk broth, with crunchy fried rice stick noodles and fresh mango chunks. Make it soon, before Dungeness season winds down.

Seared Albacore Tuna Loin, from fisherman Tony Kennedy, took first prize in the amateur division (a similar recipe can be found at http://vitalchoice.com/recipes/drweils.html). Fast and fantastic, it's one to try now and keep on hand for grilling season, when the local Pacific albacore catch comes in.

Leslie Cole:
503-294-4069 [email protected]

Note to readers: if you purchase something through one of our affiliate links we may earn a commission.


Cook-off winner spices up Dungeness crab

If you want to find the Oregon in Oregon, head to the coast in late March and time your visit with The Great Newport Seafood Cook-off.

Recipe included with this story: Dungeness Crab in a Mango Coconut Red Curry BrothUnlike Newport's winter Seafood and Wine Festival, a three-day event that draws hordes of well-lubricated tourists, the cook-off is a homespun celebration by and for this tightknit fishing community. Amateur and professional teams compete for cash and bragging rights, in a contest that follows a day of Survival Suit Races and the annual Blessing of the Fleet on Yaquina Bay.

This year 16 teams brought their best seafood dishes to the local middle school, from delicate seafood veggie wraps to crab-stuffed petrale sole, blackened cod, classic cioppino and more.

Alongside the professional chefs at the event were locals who, instead of hauling in crab pots and rigging lines, spent an evening juggling sizzling skillets and flimsy paper plates. And yes, they can cook.

Although you'll have to wait a year to catch the next seafood cook-off (www.newportfishermenswives.com), you can try some of 2009's winning recipes now. Dungeness Crab in a Mango Coconut Red Curry Broth, the professional division winner from chef Enrique Sanchez at Local Ocean Cafe, is a glorious combination of succulent crab hunks in a creamy coconut milk broth, with crunchy fried rice stick noodles and fresh mango chunks. Make it soon, before Dungeness season winds down.

Seared Albacore Tuna Loin, from fisherman Tony Kennedy, took first prize in the amateur division (a similar recipe can be found at http://vitalchoice.com/recipes/drweils.html). Fast and fantastic, it's one to try now and keep on hand for grilling season, when the local Pacific albacore catch comes in.

Leslie Cole:
503-294-4069 [email protected]

Note to readers: if you purchase something through one of our affiliate links we may earn a commission.


Cook-off winner spices up Dungeness crab

If you want to find the Oregon in Oregon, head to the coast in late March and time your visit with The Great Newport Seafood Cook-off.

Recipe included with this story: Dungeness Crab in a Mango Coconut Red Curry BrothUnlike Newport's winter Seafood and Wine Festival, a three-day event that draws hordes of well-lubricated tourists, the cook-off is a homespun celebration by and for this tightknit fishing community. Amateur and professional teams compete for cash and bragging rights, in a contest that follows a day of Survival Suit Races and the annual Blessing of the Fleet on Yaquina Bay.

This year 16 teams brought their best seafood dishes to the local middle school, from delicate seafood veggie wraps to crab-stuffed petrale sole, blackened cod, classic cioppino and more.

Alongside the professional chefs at the event were locals who, instead of hauling in crab pots and rigging lines, spent an evening juggling sizzling skillets and flimsy paper plates. And yes, they can cook.

Although you'll have to wait a year to catch the next seafood cook-off (www.newportfishermenswives.com), you can try some of 2009's winning recipes now. Dungeness Crab in a Mango Coconut Red Curry Broth, the professional division winner from chef Enrique Sanchez at Local Ocean Cafe, is a glorious combination of succulent crab hunks in a creamy coconut milk broth, with crunchy fried rice stick noodles and fresh mango chunks. Make it soon, before Dungeness season winds down.

Seared Albacore Tuna Loin, from fisherman Tony Kennedy, took first prize in the amateur division (a similar recipe can be found at http://vitalchoice.com/recipes/drweils.html). Fast and fantastic, it's one to try now and keep on hand for grilling season, when the local Pacific albacore catch comes in.

Leslie Cole:
503-294-4069 [email protected]

Note to readers: if you purchase something through one of our affiliate links we may earn a commission.


Cook-off winner spices up Dungeness crab

If you want to find the Oregon in Oregon, head to the coast in late March and time your visit with The Great Newport Seafood Cook-off.

Recipe included with this story: Dungeness Crab in a Mango Coconut Red Curry BrothUnlike Newport's winter Seafood and Wine Festival, a three-day event that draws hordes of well-lubricated tourists, the cook-off is a homespun celebration by and for this tightknit fishing community. Amateur and professional teams compete for cash and bragging rights, in a contest that follows a day of Survival Suit Races and the annual Blessing of the Fleet on Yaquina Bay.

This year 16 teams brought their best seafood dishes to the local middle school, from delicate seafood veggie wraps to crab-stuffed petrale sole, blackened cod, classic cioppino and more.

Alongside the professional chefs at the event were locals who, instead of hauling in crab pots and rigging lines, spent an evening juggling sizzling skillets and flimsy paper plates. And yes, they can cook.

Although you'll have to wait a year to catch the next seafood cook-off (www.newportfishermenswives.com), you can try some of 2009's winning recipes now. Dungeness Crab in a Mango Coconut Red Curry Broth, the professional division winner from chef Enrique Sanchez at Local Ocean Cafe, is a glorious combination of succulent crab hunks in a creamy coconut milk broth, with crunchy fried rice stick noodles and fresh mango chunks. Make it soon, before Dungeness season winds down.

Seared Albacore Tuna Loin, from fisherman Tony Kennedy, took first prize in the amateur division (a similar recipe can be found at http://vitalchoice.com/recipes/drweils.html). Fast and fantastic, it's one to try now and keep on hand for grilling season, when the local Pacific albacore catch comes in.

Leslie Cole:
503-294-4069 [email protected]

Note to readers: if you purchase something through one of our affiliate links we may earn a commission.


Cook-off winner spices up Dungeness crab

If you want to find the Oregon in Oregon, head to the coast in late March and time your visit with The Great Newport Seafood Cook-off.

Recipe included with this story: Dungeness Crab in a Mango Coconut Red Curry BrothUnlike Newport's winter Seafood and Wine Festival, a three-day event that draws hordes of well-lubricated tourists, the cook-off is a homespun celebration by and for this tightknit fishing community. Amateur and professional teams compete for cash and bragging rights, in a contest that follows a day of Survival Suit Races and the annual Blessing of the Fleet on Yaquina Bay.

This year 16 teams brought their best seafood dishes to the local middle school, from delicate seafood veggie wraps to crab-stuffed petrale sole, blackened cod, classic cioppino and more.

Alongside the professional chefs at the event were locals who, instead of hauling in crab pots and rigging lines, spent an evening juggling sizzling skillets and flimsy paper plates. And yes, they can cook.

Although you'll have to wait a year to catch the next seafood cook-off (www.newportfishermenswives.com), you can try some of 2009's winning recipes now. Dungeness Crab in a Mango Coconut Red Curry Broth, the professional division winner from chef Enrique Sanchez at Local Ocean Cafe, is a glorious combination of succulent crab hunks in a creamy coconut milk broth, with crunchy fried rice stick noodles and fresh mango chunks. Make it soon, before Dungeness season winds down.

Seared Albacore Tuna Loin, from fisherman Tony Kennedy, took first prize in the amateur division (a similar recipe can be found at http://vitalchoice.com/recipes/drweils.html). Fast and fantastic, it's one to try now and keep on hand for grilling season, when the local Pacific albacore catch comes in.

Leslie Cole:
503-294-4069 [email protected]

Note to readers: if you purchase something through one of our affiliate links we may earn a commission.


Cook-off winner spices up Dungeness crab

If you want to find the Oregon in Oregon, head to the coast in late March and time your visit with The Great Newport Seafood Cook-off.

Recipe included with this story: Dungeness Crab in a Mango Coconut Red Curry BrothUnlike Newport's winter Seafood and Wine Festival, a three-day event that draws hordes of well-lubricated tourists, the cook-off is a homespun celebration by and for this tightknit fishing community. Amateur and professional teams compete for cash and bragging rights, in a contest that follows a day of Survival Suit Races and the annual Blessing of the Fleet on Yaquina Bay.

This year 16 teams brought their best seafood dishes to the local middle school, from delicate seafood veggie wraps to crab-stuffed petrale sole, blackened cod, classic cioppino and more.

Alongside the professional chefs at the event were locals who, instead of hauling in crab pots and rigging lines, spent an evening juggling sizzling skillets and flimsy paper plates. And yes, they can cook.

Although you'll have to wait a year to catch the next seafood cook-off (www.newportfishermenswives.com), you can try some of 2009's winning recipes now. Dungeness Crab in a Mango Coconut Red Curry Broth, the professional division winner from chef Enrique Sanchez at Local Ocean Cafe, is a glorious combination of succulent crab hunks in a creamy coconut milk broth, with crunchy fried rice stick noodles and fresh mango chunks. Make it soon, before Dungeness season winds down.

Seared Albacore Tuna Loin, from fisherman Tony Kennedy, took first prize in the amateur division (a similar recipe can be found at http://vitalchoice.com/recipes/drweils.html). Fast and fantastic, it's one to try now and keep on hand for grilling season, when the local Pacific albacore catch comes in.

Leslie Cole:
503-294-4069 [email protected]

Note to readers: if you purchase something through one of our affiliate links we may earn a commission.


Cook-off winner spices up Dungeness crab

If you want to find the Oregon in Oregon, head to the coast in late March and time your visit with The Great Newport Seafood Cook-off.

Recipe included with this story: Dungeness Crab in a Mango Coconut Red Curry BrothUnlike Newport's winter Seafood and Wine Festival, a three-day event that draws hordes of well-lubricated tourists, the cook-off is a homespun celebration by and for this tightknit fishing community. Amateur and professional teams compete for cash and bragging rights, in a contest that follows a day of Survival Suit Races and the annual Blessing of the Fleet on Yaquina Bay.

This year 16 teams brought their best seafood dishes to the local middle school, from delicate seafood veggie wraps to crab-stuffed petrale sole, blackened cod, classic cioppino and more.

Alongside the professional chefs at the event were locals who, instead of hauling in crab pots and rigging lines, spent an evening juggling sizzling skillets and flimsy paper plates. And yes, they can cook.

Although you'll have to wait a year to catch the next seafood cook-off (www.newportfishermenswives.com), you can try some of 2009's winning recipes now. Dungeness Crab in a Mango Coconut Red Curry Broth, the professional division winner from chef Enrique Sanchez at Local Ocean Cafe, is a glorious combination of succulent crab hunks in a creamy coconut milk broth, with crunchy fried rice stick noodles and fresh mango chunks. Make it soon, before Dungeness season winds down.

Seared Albacore Tuna Loin, from fisherman Tony Kennedy, took first prize in the amateur division (a similar recipe can be found at http://vitalchoice.com/recipes/drweils.html). Fast and fantastic, it's one to try now and keep on hand for grilling season, when the local Pacific albacore catch comes in.

Leslie Cole:
503-294-4069 [email protected]

Note to readers: if you purchase something through one of our affiliate links we may earn a commission.


Cook-off winner spices up Dungeness crab

If you want to find the Oregon in Oregon, head to the coast in late March and time your visit with The Great Newport Seafood Cook-off.

Recipe included with this story: Dungeness Crab in a Mango Coconut Red Curry BrothUnlike Newport's winter Seafood and Wine Festival, a three-day event that draws hordes of well-lubricated tourists, the cook-off is a homespun celebration by and for this tightknit fishing community. Amateur and professional teams compete for cash and bragging rights, in a contest that follows a day of Survival Suit Races and the annual Blessing of the Fleet on Yaquina Bay.

This year 16 teams brought their best seafood dishes to the local middle school, from delicate seafood veggie wraps to crab-stuffed petrale sole, blackened cod, classic cioppino and more.

Alongside the professional chefs at the event were locals who, instead of hauling in crab pots and rigging lines, spent an evening juggling sizzling skillets and flimsy paper plates. And yes, they can cook.

Although you'll have to wait a year to catch the next seafood cook-off (www.newportfishermenswives.com), you can try some of 2009's winning recipes now. Dungeness Crab in a Mango Coconut Red Curry Broth, the professional division winner from chef Enrique Sanchez at Local Ocean Cafe, is a glorious combination of succulent crab hunks in a creamy coconut milk broth, with crunchy fried rice stick noodles and fresh mango chunks. Make it soon, before Dungeness season winds down.

Seared Albacore Tuna Loin, from fisherman Tony Kennedy, took first prize in the amateur division (a similar recipe can be found at http://vitalchoice.com/recipes/drweils.html). Fast and fantastic, it's one to try now and keep on hand for grilling season, when the local Pacific albacore catch comes in.

Leslie Cole:
503-294-4069 [email protected]

Note to readers: if you purchase something through one of our affiliate links we may earn a commission.


Cook-off winner spices up Dungeness crab

If you want to find the Oregon in Oregon, head to the coast in late March and time your visit with The Great Newport Seafood Cook-off.

Recipe included with this story: Dungeness Crab in a Mango Coconut Red Curry BrothUnlike Newport's winter Seafood and Wine Festival, a three-day event that draws hordes of well-lubricated tourists, the cook-off is a homespun celebration by and for this tightknit fishing community. Amateur and professional teams compete for cash and bragging rights, in a contest that follows a day of Survival Suit Races and the annual Blessing of the Fleet on Yaquina Bay.

This year 16 teams brought their best seafood dishes to the local middle school, from delicate seafood veggie wraps to crab-stuffed petrale sole, blackened cod, classic cioppino and more.

Alongside the professional chefs at the event were locals who, instead of hauling in crab pots and rigging lines, spent an evening juggling sizzling skillets and flimsy paper plates. And yes, they can cook.

Although you'll have to wait a year to catch the next seafood cook-off (www.newportfishermenswives.com), you can try some of 2009's winning recipes now. Dungeness Crab in a Mango Coconut Red Curry Broth, the professional division winner from chef Enrique Sanchez at Local Ocean Cafe, is a glorious combination of succulent crab hunks in a creamy coconut milk broth, with crunchy fried rice stick noodles and fresh mango chunks. Make it soon, before Dungeness season winds down.

Seared Albacore Tuna Loin, from fisherman Tony Kennedy, took first prize in the amateur division (a similar recipe can be found at http://vitalchoice.com/recipes/drweils.html). Fast and fantastic, it's one to try now and keep on hand for grilling season, when the local Pacific albacore catch comes in.

Leslie Cole:
503-294-4069 [email protected]

Note to readers: if you purchase something through one of our affiliate links we may earn a commission.


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