This dish thrives on fresh ingredients including a summer ale that you will have to substitute if you want to make it using frozen crab and shrimp over the winter. Tom recommends using a Kšlsch style beer in its place. Kšlsch style is golden in color and slightly dry with a subtly sweet palate. It should be light bodied, with a low hop flavor and aroma with medium bitterness.
1/4 lb. bacon, chopped
2 cups tomatoes, seeded and chopped
1 cup onion, diced
1 cup russet potato, diced
1 tbsp. jalapeno, seeded and finely diced
1 tbsp. garlic, minced
1 tsp. Kosher salt
1/2 tsp. red pepper flakes
1/2 tsp. black pepper
1/2 tsp. dried thyme flakes
1 1/2 cup chicken broth
1 cup Alaskan Brewing Co. Summer Ale
1 cup canned coconut milk
1/2 cup heavy cream
1 lb. King Crab lump meat
1 lb. cooked Petersburg shrimp or
cocktail shrimp
4 cups fresh spinach, chopped
Fresh lime juice to taste
Chopped scallions
Reserved bacon
Saute bacon in an 8 qt. soup pot over medium heat until crisp. Remove bacon and set aside. Pour off all except 1 tablespoon of the drippings. Stir in tomatoes, onion, potato, jalapeno, garlic and seasonings. Cook over medium heat, stirring often until the onions are soft, about five minutes. Add broth and beer and bring to boil. Simmer soup for 10 minutes.
Gently stir in coconut milk, heavy cream, seafood and spinach. Simmer 3-4 minutes to heat through. Dish into serving bowls, finish with fresh lime juice, scallions and reserved bacon.
FINALIST
Prosciutto-Wrapped Halibut
By James Trombley
Kenai, Alaska
Serves 6
6 full sheets
parchment paper
6 halibut fillets,
approximately
2-inches x 3-inches x 4-inches,
skins removed
1/2 tsp. fresh ground pepper
1/4 -1/2 cup extra virgin olive oil
2 cloves garlic
12 slices prosciutto
1 large leek stalk
8-10 large common white (Agaricus) or Crimini mushrooms
1 medium onion
8-10 baby bokchoy
3 lemons
Preheat oven to 425F. Finely mince garlic. Trim off top and bottom of leek. Slice leek in half lengthwise and rinse thoroughly. Slice remaining stalk halves on the bias 1/4 -inch thick. Slice cleaned mushrooms 1/8 -inch thick. Dice onion into 1/4 -inch pieces. Mix leeks, mushrooms and onions in a 1 gallon Zip Loc bag. Clean baby bokchoy thoroughly. Remove base of stalks and most of green tops. Split lengthwise. Slice 1 lemon into thin slices. Slice remaining lemons into wedges. Fold parchment paper in half crosswise and cut into "oval shape."
Layout cut parchment papers and rub olive oil on entire sheet (inside only). Rub a small amount of the olive oil onto the halibut fillets. Season the fish with freshly ground black pepper and minced garlic. Wrap 2 slices of prosciutto around each fillet. Place an equal amount of the leeks, mushroom and onion mix on each paper at the fold line. Add 2-3 halves of bokchoy on each. Place prosciutto-wrapped fillet on top, cover with 2 lemon slices. Fold parchment paper over fillet lining up the edges of the sheet and seal. Place on sheet pan and bake for 30 minutes. When done, let rest for 5 minutes.
FINALIST
Cajun Style King Crab Bisque
By Ruth-Anne O'Gorman, Kodiak, Alaska
Fish Alaska would like to thank Island Seafoods for their generous donation of King Crab so that Ruth-Anne could prepare a bite of her dish for the sixty + contest cook-off guests.
1/2 lb. King crab meat
2 tbsp. vegetable oil
3/4 cup onion, chopped
1/2 cup red bell pepper, diced
1/2 cup celery, diced
3 cups vegetable broth
4 tbsp. butter
1/3 cup flour
2 cups whole milk
1 cup canned pure pumpkin
1/2 to 3/4 tsp. Cajun seasoning
(depending on taste)
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
Fresh parsley sprigs
Remove any pieces of shell or cartilage from king crab meat, break meat into small pieces and set aside in bowl. Heat vegetable oil in an 8-quart soup pot over medium high, when oil is hot add the onion, red bell pepper, and celery. Saute vegetables for 5 minutes, stirring occasionally. Add vegetable broth. Bring liquid to boil, reduce heat to medium low, cover pot and cook for 10 minutes.
Meanwhile in a 2-quart saucepan over medium heat, melt butter, add flour and cook for 1 minute. Slowly add milk, stir until mixture is thickened and comes to a boil. Remove from heat and add pumpkin, Cajun seasoning, salt, and black pepper. Stir to combine well. Add this mixture to vegetable mixture in soup pot. Stir to combine, and then stir in crab meat. Heat thoroughly. Do not boil. Ladle into soup bowls, garnish with parlsey and serve.
FINALIST
Kodiak Style Bacon Wrapped Halibut Cheeks
by Dave Roman, Valdez, Alaska
Serves 4
8 large halibut cheeks, thawed, rinsed, drained and patted dry
4 pieces bacon (1/2 piece for each cheek)
8 oz. medium cheddar cheese
cut into J-inch thick slices
(or cheese of your choice)
1/2 stick melted butter
1 tbsp. olive oil
12 oz. creamy Italian dressing
8 oz. Italian style bread crumbs
Garlic powder and coarse ground pepper to taste
Preheat oven to 350F. Cook bacon until tender, but not crisp. Set on paper towels to drain, retain bacon drippings. Rub each halibut cheek with melted butter, sprinkle with garlic powder and fresh ground pepper. Ladle a teaspoon of bacon drippings on each cheek. Ladle a tablespoon of Italian dressing over each cheek. Cover each cheek with a slice of cheese. Sprinkle Italian bread crumbs over each cheek to cover. Wrap 1/2 slice of bacon around each cheek. Place on sprayed rack in a shallow pan. Bake until cheeks are cooked and bread crumbs are golden brown for about 20 minutes.
Publishers' Note: Special thanks to all who make this event so spectacular. I appreciate the hard work that goes in from my staff, friends and husband. Chef Al, Larry, Audrey and Marcus are great judges and I am grateful for your time and taste buds. Special thanks to the Coast International Inn for the good night's rest each of our four finalists get in Anchorage the night before the cook-off.
Crustacean Pepper Pot