Jims Galley

Jims Galley

Tuesday, December 28, 2010

Jim Baugh Competes in Million Dollar Rockfish Challenge Cook Off.

Everyone come out and join us for a great tourney event! The Million Dollar Rockfish Challenge Cook Off this Thursday at Marine Shores in Virginia Beach Virginia.

We will be competing with our signature Rockfish dish that will be announced at the event. You can find us in the BIG tent on location at the tourney.

Our recipe will be posted on this Galley Blog as well as the winning recipes. (Top Two) after the event.

Hope to see yall there!!!
More info

I would like to first off thank Captain Earl Williams for coming down from the mountains to help me with this competition. We had over 20 bags of stuff from groceries, coolers, gas burners, and even three crock pots! It took us over an hour to set up and we only had 90 minutes to cook up our dish.

JB's entry,-- Cajun Rockfish with four pepper prawn sauce.

Jim ready to roll after one hour set up. 90 min. later, ready to serve!!

I chose my four pepper prawn sauce to go with this Rockfish, this is a BIG dish and requires a LOT of prep.  Although we may of won the popular vote, the judges preferred a more staright forward dish, a blackend one I think by a group called, “BurntToast”. Congats guys!!!!!

The place was so packed, could hardly see any of the dishes. Fortunately there was a presentation table that had all the entries on it and EVERYTHING looked great!

The host put on a great show and there was live bands playing center stage, beer tucks, etc, it was a very well put together event.

The wining fish for the tourney weighed over 80 pounds and the team won close to 10,000.00!! No one won the million dollar world record prize.

Congrats to all, and here as promised is the recipe for our entry.

JB's Cajun Rockfish with four pepper prawn sauce and Backfin Relish
  Pan Seared Cajun Rockfish with Four Pepper Prawn Sauce topped with a Ceviche Backfin Relish. Garnished with a Sourdough Multigrain Baguette Slice made from our Chesapeake Bay Yeast Culture-Starter.

First : Ceviche Backfin Relish


1 pound Lump Backfin Crabmeat
2 Lemons
1 line
1 tomato
6 capers
3 spring onions
Sea Salt and pepper to taste

Break apart lump backfin crabmeat to make sure there are no shells and place in a bowl. Add juice of two lemons and one lime to the crabmeat. Slice tomatoes into very small cubes as well as spring onions. Cut some capers and add. Mix well. Sea salt and pepper to taste. Let set in cool place for two hours.

Second : Pan Sear Rockfish in Cajun Breading.

Filet fish by taking out any dark meat down the center and trim the rib cage out. Wet the filets and then put a dash of Cajun seasoning, sea salt, and fresh cracked pepper on the meat. Coat the filets in the Cajun breader mix and set aside ready to pan fry.

Heat Vegetable oil to frying temp in a very shallow bath in a fry pan. Non stick or cast iron skillet. Lightly fry the filets and then set aside on a drain cloth or paper towels. Keep the filets warm in oven until sauce is ready.

Third: Four Pepper Prawn Sauce

1 each, yellow, green, red, and orange pepper
1\2 red onion
1 shallot
3 cloves elephant garlic
2 cups white wine
1 cup heavy whipping cream
1\2 stalk celery cut
1 cup of port schrooms
1 tomato
3 lemons
1 stick butter
1 pound large shrimp. (Tiger) Peeled \ de-veined
3 spring onions
1\2 cup fresh parsley
1\4 teaspoon red pepper
1 teaspoon cooking oil
sea salt and fresh cracked pepper
2 teaspoons corn starch
dash of anchovy paste
dash of 2X tomato paste

Start by melting the butter and cooking the garlic in a large sauce pan. Then add the wine and bring to a fast boil. Reduce and add all the peppers and cook until tender.

Next add the celery, schrooms, and tomatoes. Cook for additional four minutes and add the red pepper, juice of two lemons, and parsley. Add remaining ingredients except shrimp. Cook for another two minutes -Reduce heat and add the Shrimp. To finish, add the whipping cream and continue to reduce heat and stir. Use the corn starch to thicken.

To serve:
Plate the cooked Rockfish and pour a heaping amount of the Prawn sauce over the filets. Top the filet with the Backfin relish, only about two ounces. Garnish with Sourdough Baguette slices made with our Chesapeake Bay Starter.


Jim Baugh

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