Seafood Themed Game Day Soiree!


  “Top 3” Seafood Inspired recipes for your Game Day Soiree!

In Honor of Superbowl LI, Houston Chef Bryan Caswell is gearing folks up for game day with his “Top 3” Seafood inspired – game day recipes! Bryan, Owner and Executive Chef of REEF talked with an eager crowd of hungry food enthusiasts about his favorite game day dishes and where to purchase the best fish in Houston. Read on for Chef’s “game day gear up” recipes!

BUCK SHOT GUMBO

Game Day Gear Up

BUCK SHOT GUMBO Photo Credit: BlackGirlsWhoBrunch

INGREDIENTS

For the Dark Roux
  • 7 tbs whole salted butter
  • 5 tbs all-purpose flour
For the Bird
  • 3 lbs of wild bird (quail, duck, goose, dove, pheasant or chukar)
  • salt
  • cayenne pepper
  • 2 tbs olive oil
For the Garnish
  • 1 lb Andouille Sausage
  • 1/2 cup sliced scallions
  • 1 tbs chopped parsley
  • 1/2 cup tex-mati rice
  • 1/2 cup diced onion
  • 1/4 cup diced green pepper
  • 1 bay leaf
  • 1/2 cup diced celery
  • 1/2 tsp cayenne
  • 2 gloves minced garlic
  • 1/4 tsp paprika
  • 2 diced jalapenos
  • kosher salt (to taste)
  • 1/2 tsp chopped oregano
  • 3 cups chicken stock
  • 1/2 tsp chopped thyme
  • 3 cups of water
  • 1/4 teaspoon black pepper
  • 1/2 cup dry Riesling
  • 1 1/2 tbsp of dark roux
  • juice of 2 limes
  • 1 tbsp chopped kimchi

METHOD

For Roux

Melt the butter in a small pan, whisk in butter. Start on high heat, stirring frequently. When you notice the color getting darker lower the heat and continue stirring. It will be done about 20 seconds before it burns (lol). Look for the color of a espresso.

For the Bird

Break the bird down into 2-inch pieces on the bone. Use the entire bird, all parts. Season and saute in the same pot you plan on using for the gumbo. Brown all sides and reserve on the side. keeping half the of it in the pan. Add the andouille sausage to the pot used for the birds, render and brown well. Next, add all the vegetables and cook until translucent. Finally, Add spices and herbs, cook for another 5 minutes.

Return the browned birds to the pot. Deglaze with wine, reduce by half, then add stock and water. Bring to a boil and simmer for 1 1/2 hours. Remove bird and set to the side. Whisk in cold roux and return gumbo to simmer. Pick meat off the bone (leaving it in chunks), and return to pot. Simmer for 15 more minutes.  Fifteen minutes before serving bring gumbo to a boil and add rice. Once rice is done add the parsley and scallions.

 

RED SNAPPER CARPACCIO, GRAPEFRUIT ARGA DOLCE & GARLIC BRUSCHETTA

INGREDIENTS

For Grapefruit Dust
  • Ruby red grapefruit peelings, pith removed
  • Sugar
For the Snapper
  • Thinly sliced Snapper scrap
  • Sea Salt
  • Cilantro, chiffonade
  • Mint, chiffonade
  • Extra virgin olive oil
  • White pepper
For the Grapefruit Marinade
  • 2 ruby red grapfruits, sections
  • EVOO
  • Salt
  • 1 Thai Chili, minced
For the Agra Dolce
  • 1 pint Rice Vinegar, Palm Sugar and Grapefruit juice
For the Garlic Bruschetta
  • 1/4 lb softened butter
  • 6 garlic cloves
  • 1/2 cup parsley
  • salt and pepper (to taste)
  • Sourdough loaf

METHOD

For the Grapefruit, Agra Dolce and Grapefruit Dust

Mix all ingredients, leaving fruit in tact. Marinate for at least 1 hour before using. For Agra Dolce: Melt sugar in warmed rice vinegar, add grapefruit. Reserve in squirt bottle. For Grapefruit Dust: Heat oven to 200 degrees (f). Bring peels to a boil in cold water (3x). On the third time add 1 part sugar to 3 parts water. Strain and pour onto a silpat baking sheet. Dry in oven until brittle. Grind to make powder.

For the Snapper

Arrange snapper onto the plate, pat down to create a thin layer. Cover with 2 tbsp of grapefruit marinade. Top with 1 tbsp of agra dolce and sea salt. Dust plate with grapefruit dust. Garnish with cilantro and toasted garlic bruschetta.

For the Garlic Bruschetta

Blend all ingredients in a food processor. Smear on bread slices (reserve leftovers in fridge). Toast before using as garnish.

 

GRILLED COBIA PLANTAINS
& LONG BEANS, POMEGRANATE JUS

INGREDIENTS

For Pomegranate Jus
  • 10 oz pomegranate juice
  • 3 shallots, minced
  • 1 cup Verjus
  • 1/2 tbsp black pepper corns
  • 1/2 bunch of Thai basil
For the Plantain & Long Beans
  • 2 ripe, soft and black plantains, diced
  • 2 cups of long beans
  • 1 tbsp minced shallots
  • 1/2 tbsp chives
  • 1 tbsp minced ginger
  • 1/2 tbsp sugar in the raw
  • 1 tbsp butter
  • Grape seed oil
For the Garnish
  • 1 tbsp pomegranate seeds
  • 1 tbsp Thai basil, wide chiffonade

METHOD

For the Pomegranate Jus

Reduce by three-quarters, remove from the stove and steep with Thai basil for 1 hour covered, room temp. Strain.

For the Plantains and Long Beans

Blister and caramelize beans and plantains in grape seed oil. Add butter in corner of pan until brown. Sweat shallots and ginger, sprinkle with sugar. Toss, saute and drain.

For the Cobia

Sprinkle fish with salt and pepper on both sides.  Place fish in heated saute pan; grill 6–7 minutes on each side and until fish is opaque and separates easily.

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