Cooking with Kevin
Cooking with Kevin!
Razor Clam Fritters
Served with Fleur de Lis Pinot Gris
Yields: app 12-3” fritters
1 clove garlic, minced
2 bunches green onion, finely cut
½ pepper (red, yellow, or orange), minced blotted with a towel to remove moisture
2 cups fresh razor clams, minced
Approximately 1 cup flour, as a binder so use as needed
½ tsp curry powder, optional
Sea Salt and/or Cajun Seasoning
1. Mince and combine peppers, garlic, green onion, and clams in a mixing bowl
2. Break eggs in a separate bowl, beat, and add to clam mixture and stir together
3. Slowly add flour until it has come together
4. Heat canola or vegetable oil in a deep thick bottom pot
5. Use a measured scoop to keep the portions the same and scoop the fritters and drop in the heated oil.
6. Cook until brown, flipping once.
7. Serve with a lemon dill sauce
Served with Captain Grays Gewurztraminer
Yields: 6 Servings
6 Corn Tortillas
2 cups Cabbage, shredded
1 bunch Cilantro, chopped
Lime juice, to taste
Sea Salt, to taste
1 Rock Fish, filleted after trimming rib cage and any bones and cut into small pieces
Breading (we’re using the Willabay)
1 Tomato, diced
Your favorite salsa, to order
Spicy ranch, to order
1. Place the shredded cabbage in a bowl and add cilantro, lime juice, and sea salt to taste.
2. Dice the rock fish after trimming the rib cage and removing any bones.
3. Lightly bread the rockfish pieces and pan fry in olive oil
4. In another frying pan, add canola oil and heat to medium-high. Fry tortilla, turning once, until brown and crisp.
5. Spoon cabbage-cilantro mix onto the tortilla, add some spicy ranch dressing, add the rockfish, and top with salsa and tomatoes.
Served with True North
Yields: 6-8 servings
1 cup chopped bacon
1 stalk celery, small cut on the bias
½ sweet pepper (yellow, orange, or red), small diced
½ yellow onion, small diced
4 red potatoes, cubed
¾ cup frozen corn, thawed
1 lb salmon, barbecued or smoked
Add whole milk or cream to thin, if desired
¾ cup butter
¾ cup flour
1. Melt the butter for the rue, when melted, quickly whisk in the flour without letting it clump up.
2. Heat your soup pot and cook the chopped bacon.
3. Add your celery and onion and cook until translucent
4. Add the peppers and cook for about one minute
5. Fill the pot with water and add the diced potatoes
6. When the potatoes are finished cooking, add a little bit of the hot water into the rue and whisk quickly, when at an easy liquid consistency slowly add the rue to the boiling water to thicken the base of the soup.
7. Add whole milk, half and half, or whole cream to thin the chowder to desired thickness
8. Add salmon and corn right before service, serve chowder when the salmon and corn are heated through
Seared Albacore and Quinoa
Served with Boom Runner Reserve Merlot
Yields: 2 Servings
1 cup Quinoa
2 cup chicken broth
½-1 sweet pepper (yellow, red, or orange), small diced
4 green onions, sliced finely
1 tbsp olive oil
Personal preference for seasoning (Kevin loves Cajun)
Albacore Steaks about 1.5” thick
Rub of Choice (Kevin loves Tom Douglas Spicy Tokyo Rub)
Touch of Sesame Oil
1. Heat a sauce pot, add 1 tbsp of olive oil and sauté the onions and peppers. Add the chicken stock, quinoa, and season.
2. Bring to a boil, reduce to a simmer, and simmer for about 20 minutes, or until done.
3. Pat your albacore dry and apply rub to both sides liberally. Let sit while heating up sauté pan.
4. Heat a sauté pan and add a touch of canola and sesame oil to the pan. Take the heat to almost a smoke point and sear one side of the tuna. Turn it once, not letting the rub burn.
5. The inner core should be very rare.
6. Serve with your favorite Thai chili sauce or a sweet mango salsa
Apple Pie en Papillote
Served with Shiver Me Timbers Late Harvest Riesling
Yields 6-8 Servings
2.5 pounds apples, peeled and sliced
2 tbsp lemon juice
½ cup sugar
2 tbsp flour
1 tsp cinnamon
¼ tsp nutmeg
½ cup flour
½ cup butter
¼ cup sugar
¼ cup brown sugar
1. Combine the ingredients for the filling in a bowl
2. Place the filling in a pie pan on your favorite pastry crust
3. Combine the topping ingredients and sprinkle over the pie
4. Place pie in large paper bag and bake and hour and 10-20 minutes (add 10 minutes for a glass pan)