Tangier Island Oysters

Basil/Champagne Mignonette, Lemon Zest

AMUSE

Tangier Island Oysters | Basil/Champagne Mignonette, Lemon Zest

INGREDIENTS

1 dozen oysters

1/2 cup fresh basil, packed

2 tablespoons white sugar

1 cup champagne

2 tablespoons rice wine vinegar

1 tablespoon fine diced shallots

1/2 tablespoon coarse ground black pepper

1/2 teaspoon kosher salt

1 lemon, zested

METHOD

Make the oysters. Shuck each oyster, removing the top, flat shell and resting the cupped shell with oyster and liquor on an ice-filled lipped tray

Make the mignonette. In a food processor combine basil and white sugar and blend until smooth. In a separate mixing bowl combine champagne, rice wine vinegar, shallots, pepper, and salt; add basil mixture and mix well. Store in a covered container in the refrigerator.

Spoon mignonette over each oyster before serving, and garnish with a pinch of lemon zest

APPETIZER

Cherrystone Clams | Edwards sausage, garlic, Fideo, “Alter Ego” Broth, tomatoes, herbs

INGREDIENTS

1 pound mid-neck clams

Oil

10 ounces uncooked sausage

1/2 cup fideo noodles, or broken-up angel hair pasta

2 tablespoons sliced garlic

1 cup diced tomatoes

4 large sprigs fresh thyme

1/2 cup chiffonade fresh basil

8 ounces Smartmouth Alter Ego Saison beer

4 ounces whole butter, at room temperature

METHOD

Prepare the clams. Wash clams and purge of excess sand. Set aside.

Prepare the broth. In a saute pan over medium-high heat, add oil and sausage and break up into pieces with the back of a spoon. Add pasta, garlic, tomatoes, thyme, basil and clams and gently saute for 2 minutes. Deglaze pan with beer, add butter, and cover. Steam clams for 3-5 minutes until all are open; discard any that do not open.

Portion into bowls and serve immediately with a small fork, spoon and toasted baguette to sop up broth.

ENTREE

Pan Roasted Puppy Drum | Butterbean Succotash with Roasted Butternut Squash, Appalachian Cheese Grits

FISH INGREDIENTS

3-4 pound Puppy Drum, cut into filets

Seasoning, such as salt and pepper or blackening seasoning

Olive Oil

2 tablespoons Butter

Lemon

FISH METHOD

Season both sides of the puppy drum filets. In a medium skillet over medium-high heat, coat the bottom with olive oil and two tablespoons butter.

Place the fish in the skillet and cook for 3-5 minutes, turn and squeeze lemon over fish. Cook an additional 3-5 minutes, flip, squeeze lemon over fish and repeat until flesh is firm and opaque, for a total of 10-15 minutes cooking time.

SUCCOTASH INGREDIENTS

Oil

1/2 cups caramelized onions

1 tablespoon sliced garlic

2 cups prepared butterbeans

2 cups diced roasted butternut squash

1/2 cup diced fresh tomatoes

4 ounces chicken stock

Salt and pepper

SUCCOTASH METHOD

In a saute pan over medium-high heat, add oil, onions, garlic, beans, squash and tomatoes; saute 2-3 minutes, add stock and reduce slightly. Season as needed.

Note: caramelize onions by adding oil to coat the bottom of a skillet. Add sliced onions and cook over medium-high heat, stirring occasionally for about 5 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, for an additional 25-30 minutes or until tender and browned.

Note: prepare butterbeans by putting 2 pounds washed and shelled beans in a medium saucepan and just covering with water. Cook over medium heat until tender, about 30 minutes. Drain the liquid, add 2 tablespoons of butter and season with salt and pepper.

Note: roast butternut squash by preheating oven to 400F. Take 1 butternut squash and peel, seed and cut into 1-inch cubes; add squash to a large bowl and toss with 2 tablespoons olive oil then season with salt and pepper. Arrange on a lipped baking sheet and roast 25-30 minutes until tender and lightly browned.

GRITS INGREDIENTS

2 cups chicken stock

2 cups whole milk

2 tablespoon whole butter

1/2 teaspoon dried thyme

1/2 teaspoon granulated garlic

Salt and pepper

1 cup stone ground grits

6 ounces shredded Appalachian cheese; can substitute swiss or cheddar

GRITS METHOD

In a medium sauce pot over medium-high heat, add chicken stock, milk, butter, thyme, garlic, salt and pepper and bring to a simmer. Add grits and stir to combine; bring back to a simmer and gently simmer 20-25 minutes until grits become tender, adding additional liquid as needed. Remove from heat, add cheese, and stir well to melt cheese and incorporate.

TO PLATE

Serve filet over grits and topped with succotash.

Note: Read an interview Chef Kevin in a blog post HERE

These recipes were originally presented by Chef Kevin in 2016 at a demonstration at Chef Patrick Evans-Hylton’s Chef Table

This interview is in cooperation with our friends at the Virginia Beach Restaurant Association, www.DineInVB.com

1608 Drafthouse is at 1608 Pleasure House Rd., Virginia Beach. Call 757-965-4510 or visit www.1608Crafthouse.com

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Recipe | A Seaside Menu from Chef Kevin Sharkey of 1608 Crafthouse